Advertisements
RSS Feed

Tag Archives: salsa

Chicken Under a Brick – Jamie Cooks Italy

A0FD3D09-90F2-4408-AD98-BC0DDE10E80F

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.

093302B2-6212-414D-BAFC-768D07608121

 

 

Advertisements

Save with Jamie: Mexican Chilli Beef

IMG_5322

*For an updated version of this dish please see my 2015 post.

This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:

http://www.jamieoliver.com/recipes/category/books/save-with-jamie

It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.

I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.

In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.

IMG_5213

It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.

My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.

Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Salsa

1 green pepper

4 spring onions

150 g cherry tomatoes

Splash of extra virgin olive oil

Splash of white wine vinegar

Fluffy basmati rice and fat free yoghurt (to serve)

 

Method

Preheat your oven to 150 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

IMG_5257

Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.

Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.

Remove the casserole from the oven, and add the cannellini beans.

To make the salsa,  blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.

Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.

IMG_5283

 

%d bloggers like this: