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I'll definitely be making this frequently in the summer. Subbed cauliflower for the potato to lower the carb content. I thought the shallot was a bit overpowering - next time decrease the amount. An easy and tasty way of cooking fish, I used cod fillets but make sure it doesn't dry out. You can taste the beer but it is not at all overpowering, and the meat was meltingly tender. I'll be making this again and again.
Also good with other veggies added . I served it for lunch and it was enough to satisfy everyone. I didn't bother with the cress and just added extra lettuce leaves.
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A very good aged cheddar went in & we were questioning whether we could really taste it or not. Lastly, I stirred in frozen peas & chopped roasted red peppers before proceeding with the pastry and the result was a pie that will definitely be repeated. Another upvote for this dish made all the better with your own tomatoes.
It’s summer and Jamie’s garden is producing row after row of gorgeous lettuce and salad leaves. Jamie starts with an explanation about the basic principles of dressings and makes a simple green salad. Herbs are a brilliant part of a salad or summer dish and Jamie makes a herb and tomato crostini. Brian and Jamie look at what can be grown in a small space – they’ve grown rocket in welly boots, mixed leaves in boxes and lettuce in old bathtubs. There’s no excuse for not growing some greenery - even if you only have a windowsill at your disposal, you’ll be inspired to have a go. Using a variety of leaves from the garden Jamie uses them to form the basis of a lovely roasted peach and bresaola salad with feta and a yoghurt dressing.
Streaming, rent, or buy Jamie at Home – Season 1:
The wood oven at Jamie’s Essex home looks like Tuscany on this beautiful summers day and the rustic Caesar salad Jamie makes in it is a perfect shared lunch. This dish really came together nicely. I was a little skeptical about topping toast with what is essentially a vegetable-forward stuffed pepper, but the peppers were perfectly tender and easy to eat. The bread soaked up all the juices wonderfully. I used winter grocery store produce, which wasn't bad, but made with local veg in late summer, I'm sure it would be fantastic.
I baked the calzones on my baking steel at 550 F, and they were quite black on the bottom after a scant ten minutes in the oven. Fortunately, after scraping them lightly, they were fine, but in the future it might be better to bake them on a pre-heated baking pan. I made half a recipe using 2 1/4 pounds of butternut squash that I cut into chunks. I didn’t have fresh sage so I put in some dried to fragrance the olive oil. I did have fresh rosemary and that added a lovely flavor and aroma bouquet to the other ingredients. The Parmesan cheese crouton was easy to make, too.
Crispy asparagus soldiers with soft-boiled eggs
My sausages were perfect and the tomato sauce was just amazing. Everyone loves potatoes and Jamie is no exception. He enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best. Jamie excitedly investigates what lies beneath the soil with gardener Brian, and the purple potatoes they uncover are amazing. I scaled this back by eyeballing veg for 2.
Didn't change anything about the recipe and served with arugula as recommended. This is a great dish for this time of year, as variety of cherry tomatoes and new potatoes are fresh and good right now in the northwest. I cut down the cooking time by pressure cooking the pork on high for 45 minutes while I made the sauce. I added the shredded pork to the sauce along with some of its cooking liquid (reduced and de-fatted) and cooked for a further 30 minutes.
My kids love these and I made them today for Halloween. I tried the frosting for the first time, as well, and it is very runny, I wouldn't bother with it again, plus I needed to add more icing sugar to make it taste nice. Very easy recipe and taste was okay, crumble with oats was good, but did not taste the ginger. Whenever we have pizza...this is it. I only make 1/2 the amount and it makes 2 thick crust pizzas perfectly or 3 thin crusts.
Quite different & tricky to describe - very unusual and tasty. I used minced beef instead of lamb as I'm not keen on lamb. The carrots took forever to get wafer thin without a mandolin...I used a "speed peeler", but it wasn't so speedy. Jamie at Home is a British cookery programme presented by Jamie Oliver. In each episode, Jamie uses a different ingredient which has been grown organically at his home in rural Essex, England. Jamie discusses the advantages of free-range game, and then uses some, big and small, to make rustic dishes you'll be proud to serve your family.
Oddly, the kids didn't like it, but maybe that was just the spinach and onions. This has now become my favourite dinner party dessert. Everyone who gets served this will definitely go "WOW"!!
Jamie makes a traditional pizza and a calzone and Jamie’s traditional wood oven is a great location for a magnificent quattro gusti pizza that is mouth-watering. This hardly counts as a recipe, it's so basic, but it is a great way to eat asparagus. Fantastic breakfast, although I agree with Jamie that you could eat it at any time. I used one bunch of asparagus and some thin slices of pancetta. If you need to use olive oil only use a tiny dash as the fat in the pancetta will be rendered off anyway.
I've found that even when I eyeball the spices it tastes great. If you can possibly cook them on a grill do it. This was a very quick and easy supper. Well, quick in the prep - it does take almost an hour in the oven. My sausages didn't brown well, I'm not sure why. They were cooked through but looked rather anemic.
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