Jamie Oliver's speedy dough balls - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jamie Oliver’ s speedy dough balls By You Magazine - November 24, 2019 Smokin’ sweet pepper & chilli rippled cream cheese dip. Sometimes I flavour the dough with a little crumbled cheese and chopped herbs. David Loftus SERVES 4-6 20 MINUTES 250g self-raising flour olive oil 1 x 250g jar of roasted peppers in brine 1 fresh red chilli 1/2 teaspoon sweet smoked paprika 100g light cream cheese 1. Place the flour and a good pinch of sea salt in a bowl, make a well in the middle, then mix in around 150ml of water and bring together to form a dough. Knead vigorously for a few minutes, then roll out into a long sausage, roughly 2cm thick. Chop into 2cm nuggets, toss in 2 tablespoons of oil, then rest for 5 minutes. Place in a nonstick frying pan over a medium heat for around 10 minutes or until golden and cooked through, turning occasionally. 2. Place the peppers (juices and all), chilli and paprika in a food processor and blitz until smooth. Beat the cream cheese in a bowl, then fold and swirl through a quarter of the pepper sauce. Tip the rest back into the jar and save in the fridge for future meals (amazing when used for flavouring rice or couscous). 3. Serve the dough balls topped with the dip – delicious with a glass of chilled rosé. NUTRITION PER SERVING 317 kcal; 10.2g fat (2.9g saturated); 8g protein; 51.1g carbs; 4.3g sugars; 1.3g salt; 2.8g fibre Buy Jamie’ s book with 20% off From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved