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Category Archives: Savoury Food

Chicken Under a Brick – Jamie Cooks Italy

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6D42111C-8E54-4691-9492-1C7303D7ED65I am really enjoying reading and cooking from Jamie Oliver’s new book Jamie Cooks Italy

So many lovely recipes and a really interesting guide to authentic Italian dishes with a Jamie twist.

I was keen to try “Chicken Under a Brick” just because I wanted to cook with an actual house brick! I had a few lying around in the back garden, so I washed one and wrapped it in foil and I was ready to go.

The recipe is for a whole chicken cut in half – I baked just one half, but the recipe below has Jamie’s original quantities.

I ate the left over chicken on toasted ciabatta – it was great cold as well!

6AC1EAAD-E338-48D5-802B-7B1EE1E5B974Ingredients 

1 red onion
3 cloves of garlic
3 fresh red chillies
1 tablespoon fennel seeds
1 bunch of fresh mint (30g)
1 bunch of fresh flat-leaf parsley (30g)
300ml extra virgin olive oil
100ml red wine vinegar
1 X 2kg whole chicken
Olive oil

Method

Preheat the oven to 240 degrees C. Get two bricks, wash
well, then completely cover each with a triple layer of tin foil. Place in the oven with a large pan or roasting tray to heat through.

Meanwhile, to make the salsa, peel the onion and garlic, then finely chopwith the chillies and place in a bowl with the fennel seeds. Rip off the top leafy half of the mint and parsley, including any tender stalks, then finely chop and add to the bowl ciawith the extra virgin olive oil and vinegar. Add 1 teaspoon each of sea salt and black pepper, and mix well.

Use a large sharp knife to carefully cut the chicken in half lengthways. Slash the thighs and drumsticks at 3cm intervals and rub all over with a little olive oil. Carefully remove the pan and bricks from the oven, then place the chicken in the pan, skin side down. Place a hot brick on each chicken half, press down, then cook in the oven for 45 minutes, or until golden and cooked through. Remove the bricks and pour the salsa straight over the chicken halves in the pan, ensuring they’re well covered. Leave to
rest for 10 minutes, then pull the chicken out of the salsa on to a platter and serve.

As mentioned in the introduction, I toasted ciabatta and piled left over cooked chicken on top – great for lunch or a snack.

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Jamie Oliver’s Happy Cow Burgers

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IMG_5789There is a current vogue for gourmet burger cafes in Sydney and I guess these cafes are pretty universal too. Although there are a multitude of beef, chicken and and fish burgers on offer, vegetarian and vegan versions are very on trend.

I love all burgers as a “flexiarian”, but I’m increasingly interested in trying out veggie burger options.

This is Jamie’s lovely veggie burger recipe which I am reblogging here. I love that it’s named “Happy Cow Burgers” – there is no “cow” in the recipe!

The recipe is from Jamie Oliver’s 15 Minute Meals, and I have listed the recipe pretty much as Jamie wrote it with a couple of tweaks.

Ingredients

Burgers

1 bunch fresh coriander

1 x 400g tin of mixed beans

200g frozen broad beans

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1 lemon (zest for the burger mix, juice for the coleslaw)

1 heaped tbs plain flour, plus extra for dusting

Olive oil

2 large ripe tomatoes

Cos or any long lettuce leaves

4 gherkins

75g feta cheese

4 burger rolls or 2 long bread rolls

Tomato chutney, to serve

Coleslaw

1/2 small white or red cabbage

1/2 red onion

4 heaped tbs fat-free natural yoghurt

1 heaped tsp wholegrain mustard

1 tsp brown sugar

Method

Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.

Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled feta. Heat the rolls in the oven, if you want them warm. If the buns are a really soft and fresh, serve as is.

Swap to the grater in the processor, then grate the cabbage and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon and brown sugar, then toss well and season to taste. Remove the rolls from of the oven if heating them, and cut them in half.

Serve burger patties with tomato chutney, coleslaw, feta, tomatoes and gherkins.

 

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Jamie Oliver’s Roast Tomato and Bread Soup

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A59915C4-B72B-4107-9399-0B785DC7E073I found this great Jamie Oliver recipe online when I was looking for soup inspiration. The roast tomatoes appealed to me – roasting vegetables seems to intensify the flavours. And the addition of ciabatta bread to thicken the soup is a nice rustic touch.

Ingredients

2 kg ripe tomatoes
½ a bulb of garlic
2 red onions
1 pinch of dried oregano
Olive oil
1 litre organic vegetable stock
A few sprigs of fresh basil
280 g ciabatta loaf
Red wine vinegar
Extra virgin olive oil

Method

Preheat the oven to 200 degrees C. Halve the tomatoes and place cut-side up in a large roasting tray.

Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.

Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.

Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.

Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.

Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.

 

Hot Smoked Salmon With Coconut Rice and Greens Jamie Style

IMG_8895IMG_8903Here’s a post from 2014 that I’m revisiting – a mashup of two of Jamie Oliver’s recipes from Jamie’s 15 Minute Meals. From previous experience I know cooking these recipes in a quarter of an hour is a bit of a stretch, but hey, time isn’t everything and they are worth the extra few minutes.

The idea for this simple dish comes from a couple of 15 minute meals recipes: Green Tea Salmon with Coconut Rice and Jamie’s Killer Kedgeree.

You can buy hot-smoked salmon readily from supermarkets in Australia. It’s also really easy to hot smoke a salmon fillet at home – I have devised a simple method based on a Jamie recipe –  link to my post here.

IMG_9408 3Ingredients

1 cup basmati rice

1 cup light coconut milk

1 cup boiling water

1/2 lemon

Handful of coconut flakes

A large handful of sugar snap peas

A large handful of green beans

3 spring onions

A scattering of shelled pistachios

1 cooked salmon fillet

Method

To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.

Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.

Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.

Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.

You can serve this salmon and rice dish with any vegetables and garnishes you like, or whatever takes your fancy.

Hunter Chicken or Chicken Chasseur

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32DE12DD-1A2B-4BFB-AEDE-149E7A6EC50DAn old favourite from the 70s, this is a really simple dish based on the French classic. I prefer to call it Hunter Chicken – it sounds earthier and more rustic than the French original!

My version is loosely based on a James Martin recipe for Chicken Chasseur.

Ingredients

2 chicken breasts and 2 chicken thighs, skin on (or any combination of chicken pieces to make up the equivalent of 1/2 chicken)
Salt and ground black pepper
25g plain flour
1 tbsp olive oil
50g butter
50g bacon rashers, chopped into pieces
100g button mushrooms
3-4 shallots, thickly sliced
1 tsp caster sugar
100 mls white wine
200 mls chicken stock
2 tbsp tomato paste
1 tsp thyme leaves, finely chopped
1/2 tsp rosemary, finely chopped
1 tbsp flat leaf parsley, finely chopped

Method

Place the chicken in a large ziplock bag and season with salt and freshly ground black pepper then add the flour and toss to coat.

Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.

Heat another frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are brown. Add the shallots and then the caster sugar and fry for 2-3 minutes until brown and caramelised.

Pour the wine into the frying pan, stirring to deglaze, making sure you scrape all the goodness from the bottom of the pan.

Spoon or carefully pour the bacon and mushroom mixture over the chicken in the other frying pan. Add the stock and tomato paste to the chicken and bring to the boil.

Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.

When the chicken is cooked, scatter the dish with the thyme, rosemary and flat leaf parsley and serve.

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Slow Cooked Beef Cheeks in Pedro Ximinez

 

It’s the start of winter in Sydney. A lovely time of the year, cold and clear, with blue skies and bright sunshine!

A ex-pat friend, Amanda M, is visiting from Cleveland, Ohio.  She remarked that it was “Fall” weather for her! I guess we are lucky in Australia to have relatively mild winters.

I’m posting this 2014 recipe again, to remind myself that it’s time time to get out the Le Creuset casserole and start making some lovely slow cooked beef dishes!

This recipe hails from MoVida Bar de Tapas, restaurants in Melbourne and Sydney, from the cookbook MoVida: Spanish Culinary Adventures.

http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/

I cooked the beef cheeks in the oven rather than on the stove top as the original recipe suggests. The temperature needs to be low and the cooking time long.  This is slow cooking at its best!

Ingredients

1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlicky bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez sherry
500 ml red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt

Method

Preheat the oven to 140 degrees C or even lower if your oven is hot (like mine).

Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.

Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water.

Reduce the heat and add the beef cheeks.  Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart.

The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced. Gently reheat the cheeks in the sauce if necessary.

I served the beef cheeks with slow baked yellow, orange and purple carrots, and grilled corn tortillas to soak up the sauce – mash or pappardelle or rice would also be good.

R

 

Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

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203BFF35-0EE7-4D7E-8119-C9070EE54BE9Love veggies? Love mushrooms? Here’s Jamie’s super simple mushroom bake, good as a starter, or as a substantial lunch or supper “snack”. The recipe comes from 5 Ingredients, Jamie Oliver’s great book. I’m gradually working my way through it!

It takes minimum time to prepare and to cook. I made the dish last weekend, in between some cake and brownie baking. I had the first half warm on sourdough toast and the other half the next night just as it was. Delish!

Ingredients

4 cloves of garlic

 ½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry tomatoes

4 large portobello mushrooms

40g Cheddar cheese

Method

Preheat the oven to 200 degrees C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel.

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for IO minutes.

Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkleover the reserved garlic and sage*. Return to the oven for I5 more minutes or until the cheese is melted and everything’s golden then serve up.

*I added some rosemary sprigs too, as rosemary works well with sage.  

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