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Jamie’s Smoked Salmon and Yorkshire Pudding

Posted on December 9, 2017 by The quirk and the cool

I’m revisiting a recipe from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans.

Jamie cooks the Yorkie in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well.

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!

Ingredients

Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour

180g smoked salmon
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

Sauce
3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard

Method

Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding. Delicious and different!

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“Parsley Sage Rosemary and Thyme” Meatballs

Posted on June 25, 2017 by The quirk and the cool

Here’s a really quick and tasty meatball dish. The meatballs are baked, with cherry tomatoes which makes a simple sauce. You can also customise the meatballs by adding chili, cheese or more sauce. They’re great served on crusty bread as mini burgers too!

The meatballs are very herby, cooked with rosemary and sage, and served with more rosemary, thyme and parsley. Hence the name – my homage to the Simon and Garfunkel version of “Scarborough Fair”, a favourite song of mine. I love the live version on the album Live 69 http://www.simonandgarfunkel.com/music/live-1969/.

Ingredients 

1 onion

500g good quality minced beef (I used wagyu beef mince – wonderful flavour)

1/2 tsp rosemary sprigs 

1/2 tsp sage leaves

1 egg, beaten

2 tsp Worcestershire sauce 

1 tsp balsamic vinegar 

1 tsp Dijon mustard 

Sea salt and freshly ground pepper

2-3 tbls breadcrumbs or a good couple of handfuls 

12 cherry tomatoes 

6-8 truss cherry tomatoes

1/2 tsp chopped thyme leaves 

1/2 tsp torn parsley leaves

Method

Pre-heat the oven to 220 degrees C non fan forced, 210 degrees C fan forced.

Chop the onion finely, or blitz in a food processor.

Put the beef mince in a large mixing bowl, breaking up the mince with a spoon. You could do all the mixing using your hands if you wish. Add the chopped onion, rosemary sprigs and sage leaves, which have been finely chopped.

Add the beaten egg, Worcestershire sauce, balsamic vinegar, Dijon mustard, salt and pepper. Add the breadcrumbs, mixing to combine so that the mixture holds together. You will need to use your judgement about how much of the breadcrumbs you add to give you a good consistency to make meatballs.

Roll the mixture into golf ball sized balls. Place them side by side, fairly snugly, into a baking dish. Cut the cherry tomatoes in half and push them as many halves as you like into the spaces between the meatballs. Scatter some more rosemary springs over the top with more salt and pepper.

Bake in the pre-heated oven for 20 minutes until the meatballs are brown and cooked, but still nice and moist in the middle, if you cut one open.

You could serve as is, but it’s nice to add some more cherry tomatoes. Blister some truss cherry tomatoes in a hot frying pan by dry-frying for a couple of minutes. 

Serve the meatballs with the blistered tomatoes, scattered with thyme and parsley.

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Jamie Oliver’s BBQ Baked Beans with Smashed Sweet Potatoes

Posted on February 13, 2016 by The quirk and the cool

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I’ve cooked a few dishes from Save with Jamie, Jamie Oliver‘s great book full of interesting, tasty and cost saving recipes. This one has really taken my fancy, as I love sweet potato, and I really love beans, and it’s vegetarian too!

This is my version with a few small tweaks, but I have included the link to Jamie’s original recipe so that you cook the original if that’s what you’re after.

http://www.jamieoliver.com/recipes/vegetables-recipes/bbq-baked-beans/#g3sjMR7LQpSdCpxs.97

I halved the quantities for my version, and this would still easily serve 4 people for a meal or 6 or so as a side. I omitted the carrots – I was out of them  – plus I thought the recipe would be fine sans carrot. Jamie suggests serving with cheesy ciabatta and yoghurt  which would be excellent, but I just wanted great tasting beans and potato on their own. I used sambal oelek (a chilli paste) instead of fresh chilli and chilli flakes. This is just personal choice, but in trying to be authentic in my post, I am writing exactly what I did in my version.

Ingredients

1 red onion

1 clove of garlic

olive oil

1/2 heaped teaspoon sweet smoked paprika

1/2 level teaspoon cumin seeds

1/2 level teaspoon sambal oelek or chilli paste

3 medium sweet potatoes

1/2 (350ml) 700 ml jar of passata

1 x 400g tin of mixed beans – or 1 x 400g tin of  butter, kidney or cannellini beans

50ml BBQ sauce*

a few sprigs of fresh rosemary

Method

Preheat the oven to 180 degrees C.  Peel the onions and garlic, then finely slice. Put into a large baking dish that can be used on the stove top. Place on a medium heat with a lug of oil, the paprika, cumin and chilli paste and cook for 20 minutes, or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, salt and pepper, place in another baking dish and put aside.When the 20 minutes is up, stir the passata into the baking dish, add a splash of water and pour in the beans (juice and all). Drizzle over the BBQ sauce, season lightly with salt and pepper and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling and baked.  Add a splash or two of water to loosen, if needed.

You should place the sweet potatoes into the oven at the same time as you put the beans and passata etc into the oven. Cook the sweet potatoes for 1 hour too, or until soft and cooked through.

Remove the two dishes from the oven, tear up or squidge open the potatoes, and serve with the beansy mix. And I do think the dish would be enhanced by some yoghurt and crusty bread  – next time that’s a must for me.

* I used a bought BBQ sauce – I thought it made the dish too sweet. Try to get a smoky, savoury BBQ sauce or make your own. That’s next time for me too!

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