skip to main |
skip to sidebar
1 Combine tuna and vinegar in a bowl, cover with clingfilm and marinate for 20 minutes.2 Preheat oven to 180C/gas 4. Transfer tuna steaks to paper towel and dry well. Place tuna steaks in an ovenproof dish with bay leaves and lemon slices in between each slice. Scatter round onion wedges, cherry tomatoes and olives, season well, add tomato passata and wine and drizzle with olive oil. Cook for 30–40 minutes or until tuna is cooked and liquid has reduced to a thick sauce.
• 4 slices fresh tuna, cut into 5cm pieces • 50ml red wine vinegar • 4 fresh bay leaves • 1 lemon, sliced • 1 red onion, cut into wedges • 10 cherry tomatoes • 12 black olives • 125ml tomato passata • A generous splash of dry white wine • 2 tbsp extra-virgin olive oilFrom Jamie Oliver
Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.
The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days. Preheat the oven to 160ºC/300ºF/gas.
2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat. The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
• olive oil • a knob of butter • 1 onion, peeled and chopped • a handful of fresh sage leaves • 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces • sea salt and freshly ground black pepper • flour, to dust • 2 parsnips, peeled and quartered • 4 carrots, peeled and halved • ½ a butternut squash, halved, deseeded and roughly diced • optional: a handful of Jerusalem artichokes, peeled and halved • 500g/1lb 2oz small potatoes • 2 tablespoons tomato purée • ½ a bottle of red wine • 285ml/½ pint beef or vegetable stock • zest of 1 lemon, finely grated • a handful of rosemary, leaves picked • 1 clove of garlic, peeled and finely choppedFrom Jamie Oliver
Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
From Jamie Oliver
I made this dish up the other day on a kind of Moroccan vibe, when I was mucking about with ways of marinating and tenderizing a neck fillet of lamb, which is a really tasty and cheap cut of meat. I trimmed the meat of all sinews, bashed it flat using a rolling pin, and made 2 incisions down the length of each fillet, but not quite to the end, so it looked almost like a tripod. I then marinated it with lots of spices and herbs and plaited it, to give a contrast between crispy and soft meat which I thought would be interesting. You don’t have to plait the meat but it does increase the surface area, meaning the marinade can get right in there. Needless to say, Jools thought I was mucking around with it too much and being very camp — you decide!
Preheat the oven to 190°C/375°F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.
Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.
Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurt.
• 1/2 teaspoon cumin seeds • 1 tablespoon coriander seeds • 1 teaspoon fennel seeds • 3-4 small dried chillies • a small bunch of fresh rosemary, leaves picked and finely chopped • 2 thumb-sized pieces of fresh ginger, peeled • sea salt and freshly ground black pepper • extra virgin olive oil • 4 smallish neck fillets of lamb • 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice • 2 red onions, peeled and roughly chopped • 4 cloves of garlic, peeled and sliced • 12 ripe plum tomatoes, each cut into 8 pieces • 1 stick of cinnamon • 2 bay leaves • a handful of dried apricots • 285ml (½ pint) boiling water • 350g/12oz couscous • a little wine vinegar • 1 large bunch of fresh coriander • 4 tablespoons natural yoghurt from Jamie Oliver
- LHS là nghành luật trong hệ thống pháp luật của nước CHXHCNVN bao gồm các hệ thống qui phạm do NN ban hành, xác định những hành vi nguy hiểm cho XH bị coi là phạm tội, đồng thời qui định hình phạt đối với tội phạm ấy.
- Đối tượng điểu chỉnh của LHS là quan hệ XH phát sinh giữa NN và người phạm tội khi người này thực hiện phạm tôi.
- Điều 1 BLHS : bảo vệ chế độ XHCN, quyền làm chủ của nhân dân, bảo vệ quyền bình đẳng giữa đồng bào các dân tộc, bảo vệ lợi ích NN, quyền, lợi ích hợp pháp của nhân dân, tổ chức bảo vệ trật tự XHCN, chống mọi hành vi phạm tôi, đồng thời giáo dục mọi người ý thức tuân theo pháp luật, đấu tranh phòng ngừa và chống tội phạm.
- Tội phạm là hành vi nguy hiểm cho XH, có lỗi, trái pháp luật HS và phải chịu hình phạt.
- Khoản 1 Điều 8 của BLHS : tội phạm là hành vi nguy hiểm cho XH được qui định trong BLHS, do người có năng lực trách nhiệm hình sự thực hiện một cách vô ý hay cố ý, xâm phạm độc lập, chủ quyền, thống nhất, toàn vẹn lãnh thổ Tổ Quốc, xâm phạm đến chế độ chính trị, chế độ kinh tế, nền văn hóa, quốc phòng, an ninh, trật tự, an toàn XH quyền lợi ích hợp pháp của tổ chức, xâm phạm tính mạng, sức khỏe, danh dự, nhân phẩm, tự do, tài sản, các quyền lợi ích hợp pháp khác của công dân, xâm phạm những lĩnh vực khác của trật tự XHCN.
- Khoản 4 Đều 8 BLHS : Những hành vi tuy có dấu hiệu tội phạm nhưng không đáng kể thì không là tội phạm.
- Khoản 2 Điều 8 BLHS : Căn cứ vào tính chất và mức độ nguy hiểm cho XH của hành vi được qui định trong Bộ luật này, tội phạm được phần thành tội phạm ít nghiêm trọng, tội phạm nghiêm trọng, tội phạm rất nghiêm trọng và tội phạm đặc biệt nghiêm trọng.
- Khoản 3 Điều 8 BLHS:
- Tội phạm ít nghiêm trọng là tội phạm gây nguy hại không lớn cho XH mà mức cao nhất của khung hình phạt đối với tội ấy là đến 3 năm tù.
- Tội phạm nghiêm trọng là tội phạm gây nguy hại lớn cho XH mà mức cao nhất của khung hình phạt đối với tội ấy là đến 7 năm tù.
- Tội phạm rất nghiêm trọng là tội phạm gây nguy hại rất lớn cho XH mà mức cao nhất của khung hình phạt đối với tội ấy là đến 15 năm tù.
- Tội phạm đặc biệt nghiêm trọng là tội phạm gây nguy hại đặc biệt lớn cho XH mà mức cao của khung hình phạt đối với tội ấy là trên 15 năm tù, tù chung thân hoặc tử hình.
