Showing posts with label Jamie Oliver. Show all posts
Showing posts with label Jamie Oliver. Show all posts

The Buyers Guide to Olive Oil

I do love Olive Oil and use it almost daily one way or another; either for cooking, making a simple salad dressing or mixed with a little balsamic vinegar for dipping bread.

With so many different kinds of Olive oil available it can be confusing to choose the best match for what you are going to use it for.  For example, did you know that Extra Virgin Olive Oil isn't the best oil for cooking and as it's the most expensive olive oil it is actually a bit of a waste?

So if you're not sure which oil to choose check out this very useful infographic by Jamie's Italian and you'll see that different olive oil's are suited to different foods too; oh yes, there's a lot more to olive oil than you might have thought!


Disclosure:  All thoughts and opinions are my own. I received a small payment to cover my time writing this post. 

American Hot Pizza Pie - Jamie Oliver

Jamie's latest book titled 'Save with Jamie' is aimed at shopping smart, cooking clever and having less waste.  With 120 money saving meals there's bound to be loads you will want to make.  Covering a wide range of lovely ingredients you'll find recipes to suit every-ones taste. 

American Hot Pizza Pie
The TV series to accompany the book 'Jamie's Money Saving Meals' currently showing on Monday nights on Channel 4 in the UK.

I've just had a go at making the American Hot Pizza Pie and the recipe was easy to follow and since the recipe makes four good sized pizzas so you can cook one or two and freeze the others before the cooking stage.

Bombay-style Potatoes - Jamie's Great Britain

After seeing Jamie cook up 'Empire Roast Chicken' on the Channel 4 series 'Jamie's Great Britain' for his latest book of the same name, I just had to make it. It has to be said he comes up with some amazing ideas - these Bombay potatoes are the best! 

Bombay-Style Potatoes

Who can resist these?
Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire Roast Chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it."
I agree with him, his Empire Roast Chicken was so, so good and will be my very next post. 

As there are only the two of us, I did a smaller amount of potatoes, 4 cloves of garlic and only one tomato, but I used the same amount of everything else.


Jamie's Dress the Board Steak with my Roughed up Chips

Yes you read right, roughed up chips is what I'm calling my chips! If you like the crispy, crunchy rough bits that are to be found on good roast potatoes you'll love these chips.

An age ago now Jamie Oliver made what he called 'dress the board steak' I remember how good it looked and have been meaning to make it ever since.  But like a lot of things it's getting round to it and last night I did just that.

I used my own version of herbs and stuff to 'dress the board' and of course you can do the same.

Jamie's Dress the Board Steak

If you're stuck for something for dinner tonight and love steak, this is the way to go. 

Chilli Coriander and Feta Dressed Potatoes - Jamie Oliver

Have you tried Jamie Oliver's Piri Piri Chicken from his 30 Minute Meals book?  If you haven't then you must.  Okay it took me a lot longer than 30 minutes to make the Piri Piri Chicken to go with these potatoes, but hey ho it was so worth it.  By the way, in his book he also manages to rustle up some Portuguese Tarts as well.

Dressed Potatoes Jamie Oliver recipe

Serve with Jamie's Piri Piri chicken.  Although these 'dressed potatoes' as he calls them can be served with whatever takes your fancy.  It does have to be said Jamie does come up with some fantastic ideas and this potato dish is certainly one of them.


Bag Roasted Sweet and Sour Chicken

A good while back Jamie Oliver made a fantastic dish 'Pot Roasted Sweet and Sour Chicken', in which he uses a whole chicken.  Very nice it is too.  We're not talking the kind of sweet and sour you get in the Chinese with that very sweet red sauce.  Far from it, this is simply chicken cooked with delicious things; Red and yellow peppers, red onion, red chilli pepper, pineapple, ginger, crushed fennel seeds and sugar.  Once it's cooked you add Balsamic vinegar to taste.
I've cooked the whole chicken recipe, and then I made it using chicken portions which you can see here
 Last night I wondered (as you do) could it be done in a bag?  Yes it can!
Picture below - ready to go into the oven.
 Sadly my picture of it cooked is quite awful so it's on the next page instead of the first! 

Quick Dauphinoise - Jamie Oliver 30 Minute Meals

Last night I made Jamie Oliver's mustard chicken with 'quick' dauphinoise and greens.  Well it wasn't as quite quick as it should have been!  My potatoes and onions took longer to prepare has I used a mandolin slicer and not food processor.  They also took 15 minutes more to cook than the 30 minutes stated in the recipe.
 Whatever, they were just yummy and at the end of the day 45 minutes is still quick for dauphinoise so not too bad at all.
 I used double cream and not single cream as stated in Jamie's recipe.
Why? Because I've always thought that single cream is more lightly separate when heated.  Perhaps it's just a typing error in his book and they mean double cream - who knows.


Thyme Cumin and Orange Flavoured Butter

Here's another yummy butter from Jamie Oliver's 'Christmas with Jamie' DVD.  This one goes perfectly with carrots.  

If you fancy a chestnut and bacon butter for your Brussels then you'll find it here.  

Chestnut Bacon and Sage Flavoured Butter - Jamie Oliver

Imagine this, butter that's ready sliced and flavoured, with crispy bacon, chestnuts and sage.  Ready to put a slice on whatever you fancy. 

Picture above: just give the sprouts a stir and the butter will melt.

Oooh what to do what to do?  Brussels sprouts at Christmas or of course anytime you fancy.  Or how about on a jacket potato?   I saw this on an oldish (2005) Jamie Oliver DVD - Christmas with Jamie.
Now it's all very simple to have this butter ready and waiting in your freezer for when the mood takes you to use it.

All you need is:
Greaseproof paper - a large sheet say 16x12 inches
250g pack unsalted butter - at room temperature
10 rashers of smoked streaky bacon
200g vacuum pack of ready cooked chestnuts
a handful of fresh sage leaves - kept whole
and a frying pan

How to do it:
Heat up your frying pan, there's no need to add any oil.  Fry the bacon until it's a lovely colour and really crispy.  Add the chestnuts and stir them about to soak up the fat from the bacon.  Now add the sage leaves and cook them until they're also nice and crispy.
Tip the lot into a bowl and leave the pan to cool, I mean really go cold.

Lay your sheet of greaseproof paper out on the worktop with the widest side  top and bottom.  You can run your hand under the cold tap and smear it over the paper if it won't behave and lay flat.  Dry your hands and then put the butter in the center and spread it out in an oblong.  It will probably spread to about 8 x 5 inches.  When the bacon mixture is cold put that on top of the butter.

Roll it up like a Christmas cracker.

Pop it into the fridge to set.  When it has you can unroll it and slice into thick slices.  Roll it back up pop it into a freezer bag and you have flavoured butter long after Christmas!  It'll keep for a good few months, ready to do with what you fancy.

CSN Stores and a Review of Jamie Oliver Grill Pan

I was asked to do a review of a product from CSN Stores UK.  I choose this Jamie Oliver Grill Pan by Tefal.  The pan is made from cast aluminum and it's of course non-stick.  When the heat spot turns solid red and you know you're ready to cook!
 Another good thing is the whole pan can go into the oven up to 260C.
Last night I used it for the first time and gave it a good test - for it's first time of being used I made jerk chicken. 
I really ought to have taken a picture - the grill pan looked like it was totally ruined!  Sticky chicken pieces with spicy sauce burnt on.  I thought I'd never get it clean. As you can see by the above picture I did - and it took all of 3 minutes to get it looking like new.  It can go into a dishwasher but personally I wouldn't put such a nice pan into a dishwasher just in case it did harm it.
I let it cool (as it says to in the booklet that came with it) and put it into hot soapy water and all the burnt bits just came away easily. 

CSN Stores are really quick to deliver - I ordered this on Thursday and it arrived Saturday! It was perfectly packaged too.
Delivery is FREE with CSN Stores on almost everything over £40 so why not pop over now and take a look for yourself.
Click here for CSN Stores UK and here for CSN Stores USA and Canada.
Thank you again to Eileen at CSN Stores.


Rogan Josh from Jamie's 30 Minute Meals

Last night I had a go at making one of Jamie's 30 Minute Meals from his latest book.  I made the vegetable Rogan Josh curry, with his Lemon Pickle and Carrot Salad
It can be done or so it seems - as you see Jamie do it on his Channel 4 television series to accompany his book.  However, in my tiny little kitchen, it is impossible.  The only reason I must point out is that I have to clear up as I go, or I'd seriously have no where to move.  An hour and 20 minutes later I was ready to serve!   
The only thing I added to this recipe was a tin of tomatoes and a pinch of dried chilli flakes.  I must say it really was a very tasty curry, but I personally felt it needed the tomatoes and extra chilli.
I think you'll agree it looks delicious.
Recipe taken from Jamie's book: 
Serves 4 to 6
You will need:
for the curry:
2 onions
1 medium butternut squash
1 small cauliflower
1 fresh red chilli (optional)
4 cloves of garlic
A bunch of fresh coriander
½ a 283g jar of Patak's Rogan Josh paste
1 x 400g tin of chickpeas - drained
**I added 1x400g tin of tomatoes and a pinch of dried chilli flakes
100g pre-washed baby spinach
1 x 500g tub of natural yogurt

For the rice:
1 mug of Basmati rice
A few whole cloves
For seasoning: Olive oil
Extra virgin olive oil
Sea salt and black pepper

How to do it:
Get all your ingredients and equipment ready. Fill and boil the kettle.
Curry: Peel and slice the onions and add to a large lidded frying pan with a splash of water and a few good lugs of olive oil. Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck length-ways, then slice it into 1cm chunks – no need to peel them. Add to the pan. Trim the cauliflower and remove the outer leaves.
Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now.  Crush in the un-peeled garlic (I peeled mine).  Finely chop the coriander (stalks and all).  Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.  Add the Rogan Josh paste and the tin of chickpeas. **At this point I added a tin of tomatoes and a pinch of dried chilli flakes.
Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

Rice:  Put the mug of rice into a medium saucepan with a lug of olive oil and a few cloves, then cover with 2 mugs of boiled water (use the same mug you used for the rice). Add a pinch of salt, then put the lid on and boil on a medium heat for 7 minutes. 

Curry:  Check and add a splash of water if it looks a bit dry. Stir, then replace the lid.
Rice:  By now the 7 minutes should be up, so take the rice off the heat and leave it to sit with the lid on for 7 minutes. This will let it steam and will give you beautiful fluffy nutty rice.

Curry:  Take the lid off. Do you need to adjust the consistency at this point?  If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.  Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through.

To serve:  Tip half the tub of yogurt into a small bowl.  Drizzle over a little extra virgin olive oil and take to the table.  Transfer the rice and curry into large serving bowls.  Spoon the remaining yogurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.
 The rice came out perfectly too.  Jamie's 30 Minute Meals really is a book worth buying.

Lemon Pickle from Jamie's 30 Minute Meals

Supper yummy pickle to accompany Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.
Of course this will go with any curry and it's well worth giving it a go - it literally takes a minute from start to finish.
Beautiful colours and dead easy to make.

Carrot Salad from Jamie's 30 Minute Meals

Yummy carrot salad to serve with Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.  It's a brilliant book and if you haven't got a copy then you must put it on your Christmas list immediately!  
Fantastic looking salad that can be served with whatever you fancy - it doesn't have to be only served with curry.

Quick Portuguese Tarts from Jamie Oliver's Latest Book 30 Minute Meals

I've been very kindly sent Jamie Oliver's latest book '30 Minute Meals'.
Packed full of yummy recipes, I didn't know what to make first!
In the end I made his Piri Piri Chicken with these Portuguese tarts to follow.
  These quick Portuguese tarts looked good, but then did so many other things.
Of course I'll be cooking more than just these from the book, but a final decision was made today and here they are.

Pot Roast Chicken with a Sweet and Sour Sauce

 Ages ago I made Jamie Oliver's pot roasted chicken with a sweet and sour sauce and did a post on this blog.  I've since made it many times as it's so yummy.
This time though I didn't have a whole chicken, so I wondered what would happen if I used chicken portions.  
The reason I wondered about it was because in his whole chicken recipe the chicken gets stuff with a lot more ginger than I used and also the parsley goes into the chicken.  Therefore it isn't actually in the dish its self if that makes sense.
Sooo, I used a lot less ginger and I put a small bunch of parsley underneath the chicken, then removed it at the end of cooking.
Not the best of pictures, but better than the one in my original post - I used to use my mobile phone to take the pictures for my blog.  A bit sad I know!


Jamie Oliver Magazine - A Sneak Preview

I've been lucky enough to receive next months issue of 'Jamie' magazine!  
The magazine is packed full of fantastic easy to make recipes. 
Every recipe has been tested in the Jamie Oliver kitchens.

  There's even a 'useful information' page towards the back where you can find an oven temperature, weight and liquid conversion chart.
Pop over to the Jamie magazine website and subscribe today.  Or, if you can't wait, check out your nearest stockist. 
The best bit is, it's available all around the world!
Thank you again to Pete from Jamie O's office for sending it to me.

Jamie Oliver's latest book titled - Jamie Does

Jamie Oliver's new book titled 'Jamie does...Spain, Italy, Sweden, Morocco, Greece and France' goes on sale 15th April and I've been lucky enough to have been sent a copy!

I have to say, this book is in my opinion, his best book yet. It's packed full of the most fantastic recipes and just reading it, makes you want to eat them.  I'll soon be posting a couple here, so watch this space!

Thank you Peter for sending me the book.

Elderflower and Prosecco Jelly with Berries

This is a Jamie Oliver recipe, which is absolutely fantastic!
You can make one big jelly or as I did 4 individual ones.
To give you some idea, my glasses each hold 200ml of water and as I said I made four jellies.
Not the best picture in the world but you get the idea.
You will need:
Enough mixed soft fruit (blackberries, raspberries, strawberries, blueberries) to fill your glasses.
4 leaves of gelatine - although I say 5 leaves
2 heaped tablespoons caster sugar
425ml Prosecco (sparkling Italian wine), chilled
How to do it:
Put your ripe fruit, glasses and the wine into your fridge to get everything nice and cold.
Now, put the gelatine leaves into a dish with a little cold water to soak for a minute, then drain and add the gelatine back to a bowl with the cordial.
Rest above a pan of water over a medium heat and stir constantly until the gelatine and cordial become a syrup.
At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.
Time to get your fruit and Prosecco out of the fridge.
Pour the Prosecco into your cordial mix, and then pour this over your fruit.
Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the fridge.

My fruit still came to the top so I gave up! The jellies were going to be eaten later that day anyway so it didn't matter too much if they were covered in jelly.
**Now at this point, Jamie says 'Put back into the fridge for an hour to set'.
My jellies didn't set that quickly! I'd say a good few hours is needed.
Also, when I make these again I will use another leaf of gelatine as the jelly wasn't set as good as it should have - don't get me wrong it wasn't that bad just could have been better. Mine were in the fridge from morning till night too.
Anyway, whatever they were good!

Steak and Guinness Pie

This has to be the best steak and Steak and Guinness pie ever!

Although I based this recipe on one from Jamie Oliver's book 'Happy Days with the Naked Chef' I then did my own thing with adding Worcestershire sauce, tomato puree, sugar, stock and Coleman's mustard. The end result was double yum as I served it with cheesy mash and savoy cabbage.
***There is a method in my madness of the usual sealing the meat in the pan first as recipes usually suggest. This is because, the flour from the meat tends to stick to the bottom of the pan, so if you were to then put your vegetables in to brown they wont get done so nicely due to the left over flour, which will burn.......
So, when you've browned the vegetables, I find it best to remove them, do the meat and then add the veg back to the pan. Now the flour that is stuck to the bottom will come away easily when you add the Guinness, adding to the deliciousness of the recipe - da da!
Yes, that was another top 'Jan' tip I've given away!


Pork Chops with Apple, Sage and Stilton

I came across this in a Jamie Oliver book 'Cook with Jamie' and had to give it a go - Pork, cheese, apples - my kind of food! So this is Jamie's recipe but in my words!

What you need:
Two Boneless Pork Loin Chops - get nice big fat ones!
Sea Salt and Freshly Ground Black Pepper - to taste
Olive Oil
2 Eating Apples - unpeeled, cored and each cut into 4 wedges
A Few Fresh Sage Leaves - left whole
Two Big Chunky Slices of Stilton (or whatever cheese you fancy, but a nice strong one would be better)

How to do it:
Preheat the oven to 200C/400°F or Gas 6

Lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. This will help to make the skin nice and crispy. Sprinkle the chops with salt and pepper.
Pour a glug of olive oil into a hot frying pan. Place your chops in it and cook them for 4 to 6 minutes (depending on their thickness) on each side until golden brown.

When the chops are nearly done, add the apples to the pan and cook till nice and golden and on their way to getting soft.

Now,lift them out of the pan and put them in a lightly oiled baking tray.
Put the wedges of apple on top of each pork chop and dip your sage leaves in the pan oil just to dress them. Place the leaves on top of the apples.
Add the Stilton. Put them into the oven for 4 to 6 minutes until everything is golden and melted.

They should at this stage, look something like this:

When they come out of the oven the cheese should have melted nicely.

I served mine with some shredded savoy cabbage - just stir fried on Worcestershire sauce along with some mustard mash (just mashed potato with wholegrain mustard stirred though).
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