Jamie Oliver’s recipe of the month

 “Hi guys,

I’m just back from a whirlwind trip to Australia and I had the most amazing time. I finally got to see the fantastic Ministry of Food Centre in Ipswich and had the pleasure of meeting Premier of Queensland Anna Bligh, who’s been really supportive of Ministry of Food and the Good Foundation. I also got to see the brilliant new Ministry truck in Logan – so huge thanks to all the Ministry staff out there for making me feel so welcome.

Next was Sydney, where we had a big party at Jamie’s Italian with incredible food, brilliant service and 170 really lovely, interesting guests – the wonderful restaurant team did me proud. I also did a “secret” recording for Australian Masterchef. I won’t give anything away, but look out for the programme in June – it was a fantastic day.

Last stop was Melbourne, where I visited some of my retail partners and attended a news conference to announce a new Ministry of Food initiative in the state of Victoria, where we’ll launch a new centre and another truck later this year. It was a huge pleasure to meet the Premier of Victoria, Ted Baillieu, and the Health Minister, David Davis – these guys are imaginative, focused politicians and I wish we had more people like them here in the UK. I had an incredible time in all of these lovely cities, so thank you to everyone who made the trip such a success – you know who you are.

Back in the UK, with Easter just around the corner, we’re focusing on baking on the site this month, so if you fancy indulging yourself or rustling up a gorgeous treat for your loved ones, make sure you check out our selection of lovely recipes.

Big love,   Jamie O xx”

Recipe of the Month:

Chicken and mushroom pasta bake

INGREDIENTS:

• 20g/a small handful of dried porcini mushrooms

• olive oil

• 4 chicken thighs, boned, skinned and cut into bite-sized pieces

• sea salt and freshly ground black pepper

• 2 cloves of garlic, peeled and finely sliced

• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn

• 200ml white wine

• 455g dried spaghetti

• 500ml double cream

• 200g Parmesan cheese, grated

• a sprig of fresh basil, leaves picked

 METHOD: 

I remember meeting a lovely old couple outside my parents’ puband

when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini-

I hadn’t a clue what they were talking about and then, by chance,

I saw a recipe for chicken tetrazzini in an old Italian cookbook

and it’s great – really tacky but gorgeous! Here’s my version…

 Preheat the oven to 200ºC/400ºF/gas 6.

Put your porcini mushrooms in a bowl and pour over just enough

boiling water to cover them (approx. 150ml/5½fl oz).

Put to one side to soak for a few minutes.

Heat a saucepan big enough to hold all the ingredients,

and pour in a splash of olive oil.

Season the chicken pieces with salt and pepper and brown them gently in the oil.

Strain the porcini, reserving the soaking water, and add them to the pan

with the garlic and fresh mushrooms.

Add the wine, with the strained porcini soaking water, and turn the heat down.

Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water

according to the packet instructions and drain well.

Add the cream to the pan of chicken, then bring to the boil and turn the heat off.

Season well with salt and freshly ground black pepper.

Add the drained spaghetti to the creamy chicken sauce and toss well.

Add three-quarters of the Parmesan and all of the basil and stir well.

ransfer to an ovenproof baking dish or non-stick pan,

sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.

Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

 

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Sweet Valentine-by Jamie Oliver

“A Bellini is the perfect drink for any special occasion. I’ve used tinned peaches here so you can be certain the fruit will be lovely and soft, rather than struggling to blitz harder, out-of-season fruit. Tinned peaches are also the kind of thing most people have lurking at the back of the cupboard and this is a brilliant way to use them up!”

 INGREDIENTS

 • ½ x 400ml tin of peach slices, in fruit juice

• 750ml bottle of champagne, chilled

 METHOD

 “Add the peaches and their juice to a food processor or liquidizer. Whiz for a few minutes until really smooth.”

Divide the peach purée between your glasses – you want a couple of centimetres worth in each one, then gently top them up with champagne. Be careful as it can easily bubble over and you don’t want to waste any champagne! Serve immediately and enjoy.”

 

Jamie Oliver visits Greece !

My fellow cooks, good morning and Happy New Year to all. May 2012 brings us more happiness and more new flavors…
In my Google research I found the Jamie Oliver episode where he visited our Greek islands.
If you ‘d like to see the episode, press here: http://www.cookingchanneltv.com/jamies-food-escapes/athens/index.html
From this episode, I am focusing on his version of  the famous “Greek Salad”.
Jamie adds 2 kinds of tomatoes, cherry tomatoes and beef tomatoes. To my opinion, the Greek, summer tomatoes are so sweet that don’t need the sweetness from the cherry tomatoes. However, they add an extra flavor that elevates the salad. additionally, the mint leaves go very well turning the popular salad into a gourmet dish.
Last but not least, I would like to say a huge “Thanks” to Jamie for his idea of scratching the cucumber with a fork to let the olive come in, for cutting the onions very slightly so that they absorb the olive oil, for the use of oregano and of course for using Extra Virgin Olive Oil
because this is the only kind of olive oil that the salad allows to touch her!!!
Jamie, thanks for not ruining this recipe with “touristic” tricks and for respecting
the originality of my country’s most popular dish.
PS. Also thanks for the genius cook’s note.

“In Athens, Jamie goes spear fishing off a Mama Mia-style island, meets bee keepers who produce the most amazing honey and are full of even more amazing stories about bee sex. He makes goat cheese with a Greek Orthodox monk, and prepares a Greek salad, and pistachio and honey cake.”

Greek Salad – by Jamie Oliver

Ingredients

  • 1 medium ripe tomato
  • 7 ounces/200 g ripe cherry tomatoes
  • 1 beef tomato (also known as beefsteak tomato)
  • 1 medium red onion, peeled
  • 1 cucumber
  • 1 green pepper
  • A handful fresh dill
  • A handful fresh mint leaves
  • A large handful black olives, pitted or stoned    
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra-virgin olive oil
  • 7 ounces/200 g block feta cheese
  • 1 teaspoon dried oregano

DIRECTIONS

This salad is known and loved around the world. Those of you who’ve been lucky enough to eat this salad in Greece will know that when it’s made well it’s absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it’s known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.

Cook’s Note: I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it’s basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!”

Gallery

Beef&onions braised in beer

This gallery contains 2 photos.

I borrowed this recipe from Jamie Oliver. I tried it and it was D-E-L-I-C-I-O-U-S ! Fellow cooks, you should try it in a Sunday, family lunch. Ingredients                                                                                                   3 tbsp olive oil • 55 g (2 oz) unsalted butter • 800 … Continue reading