We’re in lockdown in Sydney, so it’s back to isolation cooking!
The weather is chilly, so perfect for some hearty fare. I found 4 dishes that fit that description, all cheerful and easy to make. Chilli beef, Yorkshire pudding, treacle glazed steak and chicken risotto.
Granola Dust is a recipe from Jamie Oliver’s healthy take on food Everyday Super Food. It’s basically a granola mix blitzed in the food processor until the mix becomes pulverized. Great for serving with fresh fruit, or just sprinkling over muesli to add another texture.
Breakfast Trifle is a heathy and easy brekkie idea, using Granola Dust that you’ve already made up and have in the store cupboard.
To make a Breakfast Trifle, start of with a layer of Greek yoghurt, then add any mixed mixed berries you like, scatter some Granola Dust on top and finish with a drizzle of honey. You can make this in a jar or in a bowl. You don’t have to limit yourself to berries – stone fruit in summer, or poached apples or pears in winter would be great!
You can adjust the quantities depending on whether you’re making breakfast trifle for one or a large one for the family! The idea is to have fairly equal layers of Granola Dust, fruit and yoghurt.
The quantities for Granola Dust in the recipe are what Jamie Oliver specifies in his book. I thought that sounded rather a lot, so I made a quarter of the mix – this gave me half a large jar’s worth of Granola Dust.
1kg porridge oats
250g unsalted mixed nuts such as walnuts, Brazil nuts, hazelnuts, pecans, pistachios, cashews
100g mixed seeds such as chia, poppy,sunflower, sesame, linseed, pumpkin
250g mixed dried fruit such as blueberries, cranberries, sour cherries mango, apricots, figs, sultanas
3 tablespoons quality cocoa powder
1 tablespoon freshly ground coffee
Preheat the oven to 180 degrees C. Place the oats, nuts and seeds in a large baking tray. Toss together and roast for 15 minutes, stirring halfway.
Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then in batches, blitz in the food processor till the mixture forms a rough powder or dust.
Making your own pasta is so satisfying! Here is a recipe for a couple of different kinds of ravioli. You can use my fillings or create some of your own.
Whether you use a pasta machine to roll your pasta, or roll by hand, it doesn’t take too much effort to create a lovely lunch or simple supper!
The basic recipe for the pasta is based on a Jamie Oliver recipe. It’s pretty easy to do and the pasta dough is rich and silky. The quantity makes enough for 12 ravioli.
3 large free-range eggs
300g Tipo 00 flour
Put the flour into a large bowl. Make a well in the centre and add the eggs into the bowl. Break up the eggs with a fork in the well.
Gradually incorporate the eggs into the flour, mixing with your fingertips. Mix until you have combined all the eggs into the flour and you have a rough dough.
To make the Taleggio and Walnut Ravioli, I mixed in a small handful of fresh thyme leaves to half of the dough quantity before the kneading stage.
Now knead both kinds of rough dough until each comes together into a smooth ball, and continue kneading until the dough has been really worked well, and is smooth, soft and silky.
Wrap the doughs in cling wrap. Leave in the fridge to rest for 30 minutes to 1 hour, in order to make it easier to roll and shape.
For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.
If unsure about how to roll the dough using a pasta machine, there are plenty of “how-to” videos on YouTube.
You can also roll your dough by hand using a rolling pin. Jamie Oliver’s advice is to roll small pieces of dough, one at a time. Try to get them as thin as you can.
Thyme, Taleggio and Walnuts Ravioli
Combine 100 gms or so of taleggio cheese (any soft rind cheese will do) and a dozen or so walnuts chopped.
Ravioli with Pecorino and Sundried Tomato
Combine 100 gms or so of pecorino cheese (parmesan will work too) and a small handful of chopped sundried tomatoes.
For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.
Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.
Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.
For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.
I am trying to eat more protein and I think it’s good to eat more protein from sources other than meat. So I got inspired on the weekend to go down the lentil path. I’m not that keen on lentils, but lentils in the form of dhal takes them from bland to spicy and very tasty!
The idea for this dish came from watching the hilarious series from Jamie Oliver “Keep Cooking and Carry On”. Jamie made the series in lockdown last year and it’s hilarious as most of the episodes are Jamie cooking at home, filmed on an iPhone with his kids helping (or hindering) the process!
One dish from the show was an eggplant (aubergine) dhal. So I got motivated to make my own version of a tasty dhal dish.
The recipe is pretty easy as I’m using bought curry simmer sauce, so no need for extensive ingredients. It’s a one pot dish too, as you roast the vegetables and then cook the lentils in the one pot or dish. Roasting the veggies has the advantage of giving the dhal a nutty, caramelised flavour.
And my genius if slightly unconventional accompaniments of hard boiled eggs, yoghurt and chutney really make the dish!
Approximately 2 cups cut pumpkin – about half of a small pumpkin or butternut squash
1 tablespoon vegetable oil
1 cup of any good curry simmer sauce or 3 tablespoons of curry paste*
250g any lentils (I used 200g red lentils with 50g split peas as that’s all I had)
1 litre boiling water
400g tin whole tomatoes – cherry tomatoes if you can get them
A handful of fresh cherry tomatoes
2 hard boiled eggs
2 tablespoons Greek yoghurt
1 tablespoon mango chutney
Basil leaves or any other herb
*Any sauce or paste is ok – Rogan Josh, Butter Chicken, Korma, Tikka Masala or Tandoori.
Peel the pumpkin and chop into small chunks. Peel the onions and roughly chop. Put the pumpkin and onions into a heavy based pan. Make sure this pan can be used on the stove top and that it has a lid.
Preheat the oven to 180 degrees C.
Pour over the oil and the simmer sauce (or curry paste). Roughly mix everything together.
Put the pan into the oven lid off and roast for about 30 minutes, or until the pumpkin is soft and the onions are caramelised.
Remove from the oven. Take about half of the roast pumpkin and onions and put into another dish and cover with foil.
Stir the lentils and roast veggies into the boiling water. Add the tinned tomatoes.
Put the pan onto the stovetop on a medium heat. Add the lentils to the pan and the litre of boiling water. Note: if you used curry paste rather than simmer sauce you will need to addanother 250 mls or so of water.
Turn the heat to low and simmer the mixture with the lid on, until the lentils are soft and the dhal has thickened, about an hour. It’s hard to say exact how long – you will know when the lentils are cooked and really soft. Add a bit more water if the dhal is too thick or it’s sticking to the pan.
Once the dhal is cooked, remove from the heat. Check the seasoning. If you want it hotter, you could add some chilli flakes or even a spoonful of curry taste.
Stir in the rest of the roasted pumpkin and onion that you put aside. Or you can just place them on top of the dhal without stirring them in.
Serve as is or you could add the extras I used – fresh cherry tomatoes, hard boiled eggs scattered with chilli flakes, some Greek yoghurt and mango chutney. Scatter the dhal with basil leaves or any other fresh herb you have on hand.
Fritters, savoury pancakes, dumplings and gnocchi. All good vegetarian options involving egg and cheese and/or flour and a hero ingredient or sauce.
This recipe is for ricotta fritters, with a lovely tomato sauce and a tangy zucchini salad. It’s from Jamie’s15 Minute Meals, and it’s light and flavourful and healthy! Super easy too!
The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.
For the sauce
25g dried porcini mushrooms*
4 anchovy fillets
1 dried red chilli
2 cloves of garlic
700g tomato passata
8 black olives
Half a bunch of fresh basil
For the fritters
1 large free-range egg
400g ricotta cheese
1/4 whole nutmeg, for grating
Zest of a lemon
40g Parmesan cheese
1 heaped tablespoon plain flour
For the salad
400g zucchini (courgettes)
1 tablespoon extra virgin olive oil
1 fresh red chilli
Half a bunch of fresh mint
Juice of a lemon
Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
Grate the zucchini in a food processor and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!
I love slow cooking and I’m a huge fan of casseroles, stews and tagines, where beef, lamb or chicken is cooked long and slow with plenty of veggies and herbs and/or spices.
My go-to beef cut for slow cooking has to be shin beef, called gravy beef in Australia. I cook with it a lot, loving the tenderness and flavour of the meat.
This is a Jamie Oliver recipe from the vault. I have cooked variations many times over, but I thought I would put Jamie’s original version on the blog again for those wanting a great comfort food stew that could easily be served as a ragu with pappardelle pasta.
The original recipe comes from “Cook With Jamie”, and here is the link to the website recipe:
Here is my “tweaked” recipe. The most significant change I made is to lower the oven temperature to 150 degrees C. I think long, slow cooking is the way to go with this recipe. (When I blogged this in 2014 I suggested 160 degrees, but 150 degrees is better).
Lug of olive oil
6 eschallots, peeled and roughly chopped
6 baby carrots, trimmed and used whole
2 cloves garlic chopped
A few sprigs of fresh rosemary
1 bay leaf
750g quality shin of beef, trimmed and cut into 5cm pieces
Freshly ground black pepper
1 tbs flour
1 x 400g tinned tomatoes
1/2 bottle red wine
Preheat your oven to 160 degrees C. In a heavy-bottomed casserole, heat a lug of olive oil and gently fry the eschallots, carrots, garlic and herbs for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the casserole and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of aluminum foil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the rosemary sprigs and bay leaf.
This is a recipe from Jamie Oliver that everyone loves to cook. I first posted it in 2014! The recipe is from Jamie’s 15 Minute Meals. I think it’s a perfect meal to cook up in isolationist times, as it requires very few ingredients. Also, while the Yorkshire pud is draped with lovely smoked salmon, you could just as easily serve it with ham, left over roast beef or lamb, even hunks of nice cheese. In other words, the pudding is a great base for whatever protein you fancy, plus salad veg!
Jamie’s original Yorkshire pudding is served with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. When I made it, I added some char-grilled green beans.
Jamie cooks the Yorkshire pudding in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well. A casserole dish would be fine, too.
Everyone is cooking up a storm as we spend a lot of time at home in isolation. Jamie Oliver is doing his bit with his fabulous series Keep Cooking and Carry On.
I recently saw Jamie cook Minestrone from the series on an Instagram video, and “instantly” had to cook some too. The great thing about this recipe is that Jamie says use whatever is in your cupboard or fridge – don’t be afraid to chop and change ingredients!
So here’s Jamie’s recipe with my changes in italics. The link to Jamie’s original recipe is here.
4 rashers of higher-welfare smoked streaky bacon, optional
1 clove of garlic
2 small onions
2 fresh bay leaves
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard I used white cabbage and Swiss chard
1 vegetable stock cube1
1 x 400g tin of quality plum tomatoes
2 x 400g tins of beans, such as cannellini, butter, or mixed I used cannellini and black eyed beans
100g dried pasta I used pappardelle and tricolour pasta
Parmesan cheese , to serve
extra virgin olive oil
Put a large shallow casserole pan on a medium-high heat.
Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
Season the soup to your liking. Jamie serves with a granting of Parmesan cheese, a drizzle of extra virgin olive oil and basil leaves and sometimes a dollop of pesto. I just went for the basil – that was all it needed for me.
A note: I love this soup because it’s so thick! You can vary the consistency by cooking a little less to retain more liquids, or, once cooked, thinning with a little water.
The soup, if it’s really thick could be served on toast or bread. I would definitely recommend sprinkling with Parmesan or a cheddar and putting under the griller for a substantial snack!
It’s 6 January, Twelfth Night, and I’ve just taken down the Christmas decorations and returned my little living Christmas tree back to the fresh air in the garden.
I love Christmas pudding, but invariably always have some left over. So when I discovered Jamie Oliver’s fabulous recipe for Christmas Pudding Strudel, I was excited to find another way of serving up the remains of our delicious pudding.
It’s a lovely way to reinvent Christmas pudding leftovers and make something really yummy and quite special. I blogged this way back in 2015, but I thought it was worth reblogging in 2020! It’s basically layers of filo pastry, filled with grated apple, pear or quince, crumbled Christmas pudding and a surprise chocolate centre.
12 sheets filo pastry – if frozen, thaw. I mention in my original post that perhaps you could use less filo, as 12 layers is a little too much
125 g butter, melted
1 teaspoon ground cinnamon
100 g demerara sugar + more for dusting when serving
4 ginger nut biscuits
400 g leftover Christmas pudding
3 apples or pears or 2 quinces or a mixture of the three
50 g good-quality chocolate, roughly chopped
Preheat the oven to 180 degrees C or 160 degrees C fan forced. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
Work quickly so your pastry doesn’t dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50 g of the sugar, then crumble over your ginger nut biscuits to add crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, everything except the cores. (Jamie says to use the cores – I don’t think you need them.) You want to have about the same amount of grated fruit as you’ve got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it’s roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang.
Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large nonstick baking tray. Brush it all over with butter then sprinkle over a little more sugar. If it looks a bit rough, you could wrap an extra layer of filo round it before cooking to make it neater. Bake in the hot oven for about 40 minutes until crisp and golden. You may get a split once cooked – I agree with Jamie that that would add to the rustic effect!
Leave to cool, then use a serrated knife to cut the strudel into 5 cm slices.
Note: This recipe makes quite a large strudel –the photos here are of half the strudel.
This is a really simple way to make a “cheat’s” ice cream that is super refreshing, super simple and super good for you! It’s not new – everyone has been doing it, including Jamie Oliver in Jamie’s30 Minute Meals.
It’s less a recipe than a procedure. Really, it’s just frozen fruit blitzed with yoghurt with a little honey for sweetness, to make a kind of frozen delicacy with a lovely ice cream like texture.
I have listed what works well for me, but find your version by varying the fruit used and the ratio of frozen fruit to yoghurt. My chosen fruit was mango and mixed blueberries and raspberries.
A quantity of frozen fruit – mango, banana, strawberries, raspberries, blueberries, blackberries, papaya, peaches, nectarines, plums
Yoghurt – Greek yoghurt is nicest, but the recipe works well with low fat yoghurt too.
Mint leaves, fresh berries for decorating
To make ice cream for two, or one greedy person, put 3 handfuls of frozen fruit into the bowl of a food processor with 3 tablespoons of yoghurt. Add 1 tablespoon of runny honey, or less, if you want less sweetness.
Blitz in the food processor until you have a creamy frozen mixture. Add more fruit or more yoghurt if you are not satisfied with the consistency and then blitz again.
I don’t weigh my quantities – I really think you need to judge whether you have the ratio right by the look and texture of the resulting ice cream.
Serve immediately in glasses, bowls or cones. It will melt quite quickly so speed is of the essence. Chilling the glasses or bowls is a good idea too. You can freeze leftover ice cream, but in my experience it’s a little grainy. Just make enough to eat in one sitting!