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Tag Archives: simple supper

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.

 

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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.

Red Lentil Vegetable Dahl

I am describing myself these days as a “flexitarian”, as I support the philosophy of vegetarianism and try to follow its precepts, at least for some of the time. I am finding that I am becoming more and more interested in vegetarian cooking, as well as really enjoying eating meat free. I regard my forays into vegetarian cooking as an ongoing project!

My Saturday morning trip to Orange Grove Market often results in the acquisition of some delicious Indian fare from a couple of market stalls. One of these stalls makes a great red lentil dahl – so delicious! So I thought it was about time I made my own.

I found this recipe from Vegan Sparkles and made it with a few tweaks. The link to the original recipe is here. My main variation was adding water as well as stock to the recipe, as the dahl really needed the extra liquid.

It’s super easy to make, looks colourful and enticing, is both vegetarian and vegan and best of all – tastes great!

Ingredients

1 tbsp vegetable oil

½  onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala  coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli  and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!


					

Jamie Oliver’s Sticky Teriyaki Eggplant (Aubergine)

I’m cooking quite a few recipes  from Jamie Oliver’s 5 Ingredients at the moment. I love the simplicity of just a few basic ingredients.

There are a wealth of good recipes in the book which are pretty easy to prepare and don’t require a store cupboard full of ingredients.

Sticky Teriyaki Eggplant (read Aubergine in Jamie’s original British recipe), is unbelievably easy to make, low in calories and most importantly, very delicious!

As a dedicated foodie I love eating! Sometimes it’s necessary to undergo a little judicious calorie management, so at the moment I am embracing Weight Watchers, an organisation I can speak highly of, with its sensible food plans and non-judgmental mentors. A big shout-out to Wendy at WW in Rozelle and the city!

So it was with delight that I realised that this lovely recipe was very calorie friendly, as well as being delicious.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste. For Jamie’s original, just leave out!

And if you count the ingredients it’s 7, but who is actually counting?

Ingredients

1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)

Method

Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.

 

Jamie Oliver’s Amazing Dressed Beets: 5 Ingredients

 

Yes – I’m cooking again from Jamie Oliver’s fantastic new book 5 Ingredients- Quick and Easy Food Recipes.

I really love the book as all the recipes are actually as simple as they sound. And, as I am still a cook without a kitchen, I am very happy that I can make the recipes with limited space and equipment!

Here is Jamie’s recipe as is.  I used golden beetroot and regular purple beetroot and I also used thyme instead of tarragon as I love lemon thyme.

Ingredients
600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves

Method
Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

 

Hot-Smoked Salmon Pasta: Jamie Oliver 5 Ingredients

I’m in love with Jamie Oliver’s new book, 5 Ingredients. It is so simple, with a ton of recipes that read well, cook well and more importantly eat well!

This is the second recipe I’ve tried this week since acquiring the book. I made St Clement’s Polenta Biscuits a couple of posts back, this time I went savoury.

I’m a blogger because I’m passionate about food and it’s fair to say I’m cooking addicted! However for the last month I have been without a kitchen, as my old one has been demolished and the new one is very slowly taking shape.

So my long time friend and partner in crime in many adventures Ms D, kindly asked me over last night to cook dinner in her large and well equipped kitchen. How lovely to cook on an actual stove – bliss!

I made Hot-Smoked Salmon Pasta, a beautiful pasta dish with heaps of fresh asparagus to go with the hot-smoked salmon. It takes about 15 minutes all up, and can be made just before your diners want to dig in! Thank you too, to the enthusiastic R, his partner S and the taste taster Bella, their beautiful golden Labrador.

Igredients

350g asparagus

300sdried taglierini or angel-hair pasta (I used the latter)

250g hot-smoked salmon* skin off

1 lemon

100ml half-fat crème fraiche (I couldn’t find half-fat – the full fat seemed to work fine!)

Method

Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Finely slice the remaining stalks, discarding the woody ends. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Serve with lemon wedges, for squeezing over.

*store bought is readily available, but here is a link to hot-smoking salmon, you can make it yourself if you have the time.

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Roast Beef with Caramelized Onion and Raisin Chutney on French Bread

Here’s a a lovely combo that’s perfect for an alfresco weekend lunch. Thick slices of roast beef, with an easy onion and raisin chutney, on French bread with greens and cherry tomatoes and anything else you fancy.  Pretty easy to prepare, with the satisfaction of having made your own delicious chutney!

Sweet Onion and Raisin Chutney (adapted from July 2013 delicious. magazine)

Ingredients

100 gm raisins

300 ml sweet fortified wine (I used Pedro Ximenez sherry)

100 ml sunflower or vegetable oil

1 kg large red onions, halved, thinly sliced

1/2 cup firmly packed brown sugar

125 ml white wine vinegar

Sea salt and black pepper

Method

Place the raisins and and wine in a saucepan over medium heat and bring to the boil. Immediately remove, then set aside to soak for 2-3 hours (or overnight).

Heat the oil in a large frying pan over a medium high heat. Add onions and cook, stirring frequently, for 30 minutes or until the onions are soft and starting to colour and stick to the pan.

Add the sugar, cook, stirring frequently for a further 30 minutes or until the onions are a rich brown colour.

Add the vinegar and soaked raisins, including the soaking liquid, then cook stirring often, for a further 30 minutes, or until the mixture is thick. Remove from the heat, and season with sea salt and black pepper.

Spoon into sterilized jars and seal. This will give you a few jars, so plenty of chutney to use later.

Roast Beef

Ingredients

500 gm piece scotch fillet (this is enough for 2 large sandwiches)

Sea salt and black pepper

1 tbs olive oil

1 tbs butter

Method

Preheat the oven to 200 degrees C. Place a heavy based baking dish in the oven to heat through.

Thoroughly coat the fillet in salt and pepper on all sides. Drizzle with the olive oil over all sides. Place in a hot frying pan, searing quickly on all sides to caramelize the fillet. Turn the oven down to 180 degrees C. Place in the baking dish in the oven with the pan juices, adding the butter.

Cook the beef for 15 minutes for medium rare or 15-20 minutes for medium. Remove from the oven when cooked to your satisfaction and leave to rest for at least 10 minutes before slicing thickly.

Sandwich

Assemble the sandwich with the following ingredients or whatever takes your fancy:

French bread stick, butter, roast beef, cherry tomatoes, baby salad greens, sugar snap peas, sweet onion and raisin chutney, plenty of salt and pepper.

 

 

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