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JAMIE OLIVER Mortar and Pestle, Polished Granite, 6 Inch
- Granite mortar and pestle allows for quickly crushing spices, herbs and more
- Constructed with thick walls and base to form a generous 2 cup capacity
- Unpolished mortar interior and pestle tip for effective grinding
- Before using, season the mortar with white rice, followed by garlic then cumin with salt and pepper
- Rinse with warm water and air dry, do not use soap
Granite Mortar and Pestle
by Jamie Oliver
Jamie Oliver’s Mortar and Pestle is an essential cook’s tool that will beautify your kitchen while enhancing the flavor of your food. Made of granite, both the mortar and pestle feature a polished exterior with an unpolished interior for improved grinding. The mortar has a generous 6-inch diameter and measures approximately 6 inches tall. This is an ideal tool for crushing and grinding herbs and making dressings. Hand wash is recommended.
Key Features:
- Solid granite construction
- Polished exterior with an unpolished interior for improved grinding
- 6-inch diameter bowl
- Approximately 6 inches tall
- Ideal for crushing and grinding herbs and making dressings
- Hand wash recommended
Use your Mortar and Pestle with this and other Jamie Oliver recipes:
Barbecued leg of lamb with Thai green spices
SERVES 4
INGREDIENTS
For the marinade
- 10 kaffir lime leaves, torn
- 2 thumb-sized pieces fresh ginger, peeled and roughly chopped
- 2 sticks lemon grass, trimmed and roughly chopped
- 4 cloves garlic, pressed
- 1 bunch fresh coriander, leaves picked
- 2 green chillies, roughly chopped
- 4 tablespoons olive oil
- Juice of 2 limes
For the lamb
- 1 x 4.5-5.5 lb quality leg of lamb, butterflied
- Sea salt
- Freshly ground black pepper
- 13.5 fluid ounces coconut milk
- 1 fresh red chilli, deseeded and chopped
- juice of optional 1 lime
METHOD
Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.
Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1 to 1.5 hours, depending on their size, turning every now and then, until tender. If you’ve got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour’s headstart in the oven first.
Food & Home products
Jamie’s passion for fresh, honest and delicious food forms the basis for his brilliant range of food and kitchenware products, which ranges from oils and vinegars to kitchen spices, and gadgets to must-have tools.
About Jamie Oliver
Jamie Oliver is a phenomenon in the world of food. He is the author of best selling cookbooks including “Jamie’s 30 Minute Meals”, operates multiple restaurants across the UK, provides training for young chefs through the Fifteen restaurant group, and is one of the world’s best loved TV personalities on multiple series including The Naked Chef (BBC) and the Emmy Award-winning Jamie’s Food Revolution (ABC).
As a chef and teacher, Jamie has inspired people to spend more time enjoying being in the kitchen–and even start growing their own food. Jamie lives in London and Essex with his wife, Jools and his kids, Poppy, Daisy, Petal and Buddy.
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