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March 2011 Cookbook of the Month COTM Adjunct thread: ALL OTHER JAMIE OLIVER RECIPES

I hope I'm not jumping the gun, but I figure I'd better get this thread posted before I forgot. I'll post a link to this thread in the "master" JO COTM thread as soon as bayoucook puts that thread up.

THIS THREAD is to post about your experiences with ALL "OTHER" JAMIE OLIVER RECIPES. That is, all recipes OTHER THAN those from the four "official" March 2011 COTM's (the 4 official March COTMs are: all three Naked Chef Books and Jamie's Italy. Please post about Naked Chef and Jamie's Italy recipe in the thread(s) that bayoucook will post.) Here's a link to bayoucook's master thread for Naked Chef+Jamie's Italy: http://chowhound.chow.com/topics/769149

EVERYONE IS WELCOME TO PARTICIPATE. Newbies, oldbies, honeybees, jujubes. And you can join us at any point during March (or beyond--these threads stay open forever.) Participate as much or as little as you wish: even if you cook only one JO recipe, you are welcome in this thread. Just pick any recipe that appeals to you and post about it in in the applicable COTM thread.

PLEASE POST IN THIS THREAD ABOUT ANY RECIPES YOU TRY FROM: Jamie's Kitchen, Cook with Jamie, Jamie at Home, Jamie's Dinners, Jamie's Food Revolution/Jamie's Ministry of Food, Jamie Does..., Jamie's America, Jamie's 30 Minute Meals, misc website or magazine recipes. PLEASE POST IN BAYOUCOOK'S "OFFICIAL" THREAD(S) about any Naked Chef book or Jamie's Italy: http://chowhound.chow.com/topics/769149

IMPORTANT: when posting about your experience with a recipe, PLEASE PROVIDE THE NAME OF THE BOOK OR OTHER SOURCE the recipe is from and the name of the recipe.

Tell us whatever you want about your experience including: any substitutions or modifications you made, serving suggestions, whether it's company-worthy, whether you'd make it again and, if so, what you might do differently next time. Photos encouraged. We love photos.

Here's a link to bayoucook's thread announcing JO Naked Chef Books+Jamie's Italy as the Official COTMs for March 2011: http://chowhound.chow.com/topics/7661... Again, please post about your experiences with those four "official" COTM books in bayoucook's thread(s): http://chowhound.chow.com/topics/769149

Here's a link to the COTM archive, which lists all former COTMs and an overview about how the whole thing works: http://www.chow.com/cookbook_of_the_m...

Here's a link all JO books per Eat Your Books (you do NOT need to be a member of EYB to look at the listing of cookbooks): http://www.eatyourbooks.com/library#q...

Here's a link to a listing of all JO recipes from JO books indexed on EYB (note, the recipes themselves are not provided. You do not need to be a member of EYB to see the listing of recipes): http://www.eatyourbooks.com/library/r...

Here's a link to JO's website. Lots of recipes there! http://www.jamieoliver.com/

Finally, the Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy cooking and eating!

~TDQ

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  1. Wow... that's Great TDQ. Many thanks for organizing all that.

    We got started last night when we made part 1 of a 4 part recipe we'll be making tonight. More later...

    1. Thanks so much DQ. I just did a quick search on FoodieView and they have links to 1881 Jamie Oliver recipes so if folks don't have a book and are looking for a recipe, this may be a good resource. Here's the link:

      http://www.foodieview.com/food/recipe...

      I'll post this in the main thread as well.

      2 Replies
      1. re: Breadcrumbs

        After the first page, I found the recipes themselves are not there anymore.

        1. re: mscoffee1

          mscoffee... I just checked and I am able to access all the pages.

      2. And as I mentioned on another thread, I searched fish, poultry and pasta on the Jamie Oliver website and came up with 23 things I want to make - some of them from the Italy book, but most from other sources. Well worth checking out.

        Thanks for putting up this thread TDQ. I cannot WAIT to get home and start cooking (although our first night home is husband's birthday, so we'll be going out and - a giant thank you to the heavens after 9 weeks without one - having a babysitter night!).

        1. COOK WITH JAMIE; Lovely Crab Linguine

          What it says on the tin - a delicious pasta dish involving crab which can easily be whipped up after work. Mr GG declared this a winner - 10 out of 10 apparently.

          The ingredients are pretty typical for a crab pasta dish - fennel seeds, fennel, chilli, crab and lemon juice, but what stood out for me was the technique. Jamie has you mix all of the ingredients I just listed in a heat-proof bowl (I made a half recipe and cut the oil a bit to 4 T). You then place the bowl on top of the water for the pasta like a lid while it boils, so the "sauce" gently warms through. When the water is boiling, cook the linguine (I actually used some kind of rustic pasta I bought in Italy about a million years ago and found lurking in my overstuffed cupboard) . Once it is ready, combine with the crab mixture, adding a bit of reserved cooking water if it seems dry (mine didn't need it).

          At this point, you're supposed to top with some finely shaved asparagus but I didn't bother. We loved this. Mr GG's only complaint was there wasn't enough of it!

          One thing - Jamie has you use both brown and white crab meat and I think that really does add to the tastiness of this dish. Lovely crab linguine indeed.

          1. JAMIE'S KITCHEN: Celeriac and potato soup

            Celeriac is one of the few vegetables that's in season at the moment in Britain, and I had one languishing in my fridge so decided to make this soup as it's still quite cold atm (Spring, where art thou?).

            I actually love celeriac and I know it makes good soup so I was expecting this recipe to be good. Actually, it's outstanding. Velvety, rich tasting yet actually quite light, and full of flavour.

            It's easy to make - sauté a chopped onion in a little butter and oil (I used quite a bit less than the recipe specifies). When translucent but not coloured add 500g of chopped celeriac, the same of potato, a couple of pints of chicken stock and a bunch of thyme which you've tied with string. This last is crucial I think - the flavour of the thyme really comes through as the leaves fall off and at the end you discard the branchy bit, which is a neat trick. Bring to the boil and then simmer for 40 minutes until the veg are tender - my chunks were pretty big so it took a little longer. Add double cream (I didn't have any, so substituted half-fat creme fraiche and a little milk. I think you could easily use what Jamie and I would call single cream - half and half?). Blend and season to taste. I often use my stick blender for soups but this one really benefits from the proper blender treatment as it needs to be velvety and smooth. And then - the killer - drizzle with a little truffle oil. Yum!

            The truffle oil and the thyme are what make this dish I think. Without the oil it was pretty good, but with it (and you only need a tiny amount, maybe a tsp per serving), it becomes an elegant dinner party dish. It helps that my truffle oil is Italian and fantastic quality (it cost me £15 from a local deli so it bloomin' well should be good)!

            Did I say how much I loved this soup?

            (TDQ: with my modifications, ie cutting the oil and using half-fat creme fraiche, it comes out at about 200 calories a serving, assuming 6 portions, and that's with the truffle oil).

            6 Replies
            1. re: greedygirl

              That really does sound lovely gg, thanks for the great review! I also happen to have some wonderful truffle oil on hand so if I can find celeriac, this will definitely head to the top of my list!

              1. re: Breadcrumbs

                You won't regret it, and I assume it's still quite cold where you are too? At least it's brighter today - it's been unremittingly grey for what seems like forever.

                1. re: greedygirl

                  Oh yes, still quite cool here gg, -2C as our high today but partly sunny. Yesterday it was 5 though so this is the time of year where we do start to get the odd warmer day. Last week we actually got up to 12C and some folks were out in shorts! Goes to show you how heat deprived we are here in the great white north!!

                  Yes, its definitely still soup weather and this one sounds like a real winner!

                  1. re: Breadcrumbs

                    Shorts in 12C - that's what we would call gumption - or maybe just bonkers! We're going to Portugal in a few weeks where it's a balmy 17C atm. Can't wait.

              2. re: greedygirl

                So nice to read the tender loving care you gave to this soup -- even using the bigger blender!

                1. re: greedygirl

                  I had my eye on this recipe. We get a ton of celeriac and never really use it to the fullest. There's a sliced celeriac salad (in Jamie's Kitchen or At Home, can't remember which) that I have my eye on, too.

                  Thanks for the heads up on the modifications, too! You've saved me the trouble of trying to figure it out for myself!

                  ~TDQ

                2. Proper Blokes Sausage Fusilli
                  I got it from the 'net here:
                  http://www.jamieoliver.com/recipes/pa...
                  but it's noted that the recipe came from "Cook With Jamie" .

                  Quick and easy. And exceptionally good, we thought--there is not really a sauce, just a little wine, lemon juice, butter, and pasta water to moisten the (Whole Foods house brand) Italian sausage. Olive oil to brown the meat, dried (thank you!) oregano and red chilies (I used a pinch of cayenne) are included. Since the sausage IMO had enough fennel seeds already I didn't add the additional fennel seeds called for.
                  I googled to find the opposite of "bloke", and came up with "bird" or "sheila". Well, this sheila-bird couldn't be happier with this dish!
                  I used Whole Foods house brand fusilli, and was pleased with the taste and texture.
                  A little Pecorino Romano was grated o'er the top.
                  As I said, J. Oliver would have added more fennel and more heat.

                   
                  24 Replies
                  1. re: blue room

                    That looks and sounds wonderful br!! Thanks for the great review. This is one of the (oh so many) recipes I'd flagged so it's nice to be able to move it up the list knowing it produces terrific results.

                    1. re: blue room

                      Sheila-bird! Too funny. FYI Sheila is Australian slang, bird is more British.

                      1. re: blue room

                        Great review. Have this on my list ... so much to make!
                        last full day in Sheila-ville! I love it here, but oh man, I want to be home.

                        1. re: blue room

                          Proper Bloke's Pasta with Sausage, again from JO's homepage as above. I used penne (his second pasta rec) and spicy turkey sausage. Used the full amount of fennel seeds (somewhat trepidaciously - sp?) and the 2 crumbled red peppers (but served extra RPF at the table). We loved this - very big hit. The lemon zest really adds a nice little hint of something different (didn't notice the lemon juice as much). I probably believe a glass of wine is much bigger than blue room does (I'm a drinker, what can I say) so we did have at least a bit of a sauce, but like br, not much, so I did add some of the pasta water. We all agreed that JO has very lucky bloke friends indeed.

                          1. re: blue room

                            Proper Blokes’ Sausage Fusilli – p. 72 – Cook with Jamie

                            Absolutely delicious!

                            In the head note for this recipe, Jamie says he will “even go so far as to say that this is one of my top ten pasta dishes.” So glad we had the opportunity to squeeze this in before JO month comes to a close, this really was wonderful and would be up there in my top pasta dish list as well!

                            blue room and Louis Mom did a great job describing how this comes together so no need for me to repeat here. I wholeheartedly agree w JO, much of the flavour in this dish comes from the sausages so a high quality product is imperative. We adored how the bright lemon flavour complimented the hearty sausages and, countered their richness. The chilies provide just the right amount of subtle heat. I did worry that the “sauce” might be too acidic given the inclusion of wine and lemon juice but after the short simmer, all flavours were balanced and just perfect in our estimation.

                            As you’ll see in my photos, I used Farfalle for this dish and I didn’t thoroughly drain it before adding to the pan of sausage. We found that the water that clung to the pasta to be adequate to aid in distributing the sausage mixture so I didn’t feel the need to add any of the pasta water I’d reserved. We served w some freshly grated parmesan.

                            Aside from being so delicious, this dish is super easy and comes together in no time. I look forward to making this again.

                             
                             
                             
                            1. re: Breadcrumbs

                              Yes, I'd say for us it moved quickly to the top 10 pasta dishes. We'll be making it a lot, I'm sure. Glad you liked it too.

                              1. re: Breadcrumbs

                                Did you use the full complement of fennel seeds?

                                1. re: blue room

                                  I actually used more fennel seeds than the recipe called for br. Our sausages had very few seeds so I tossed a large pinch of whole seeds in the dry pan and then added the olive oil when they were fragrant.

                                  We do love fennel in all forms though and were happy to have plenty of it in this dish!

                                  1. re: blue room

                                    I used the full compliment, if not more, too. We love fennel.

                                2. re: blue room

                                  Proper Blokes' Sausage Fusilli

                                  I made this at the crack o'dawn this morning so we'd have something for our lunches. I can't really claim I followed the recipe very carefully because I just wasn't that awake and if an ingredient wasn't at my fingertips, I wasn't going to go banging through the cupboards and awaken the whole household. It was just kitty and me in the kitchen, much to her bliss.

                                  Anyway, no white wine because I guess I drank it, but even so, I was worried how much a glass of wine would be since I only have these oversized wine glasses. I was trying to imagine how much wine a proper bloke would drink and then I decided a proper bloke would probably drink warm beer, or tea. Really, I was rather grateful to discover I was out of white wine so I could stop problem-solving this. (Though, I did briefly consider adding beer or red wine. Thankfully, I decided not to as in the cold light of day, those both seem like terrible ideas.)

                                  No lemon zest, because I wasn't up to it. No oregano because it wasn't where it was supposed to be (misplaced spices is one of the hazards of letting my husband occasionally command the kitchen. Also, lids matched to the wrong cookware.) so I decided to forgo it.

                                  I also steamed a 16 oz bag of peas and tossed those in at the end with the pasta.

                                  My husband enjoyed this (re-heated) for lunch and said he couldn't imagine it would be any good without the peas. (HA!) I thought it was pretty good too, despite my unintentional changes to the recipe. I wish I'd added some more crushed pepper. Maybe my peppers were too small.

                                  Fast, too! This will definitely go into our rotation.

                                  ~TDQ

                                  1. re: The Dairy Queen

                                    Yay! So glad the pea experiment worked out. I really really love the lemon zest in it myself. And I have to say, my first read through I was imagining that you'd had the wine early this morning. Motherhood can do that to you. : )

                                    1. re: LulusMom

                                      HAHA! Sorry, the wine was consumed sometime prior to this morning. I'll make sure to do the lemon zest next time!

                                      ~TDQ

                                      1. re: The Dairy Queen

                                        I think it's in Kitchen Nigella suggested using Vermouth for white wine and Masala or Port for red. She said depending on recipe, you either use as is or dilute with water. I found that tip very helpful for the oops we drank all the wine problem.

                                        1. re: lilham

                                          Absolutely! I keep a bottle of white vermouth on the counter next to the stove.

                                          1. re: LulusMom

                                            Me too! In some dishes I prefer it to white wine. Plus it means more wine for me to drink.

                                            1. re: MelMM

                                              Yeah, we don't really understand the concept of leftover wine.

                                    2. re: The Dairy Queen

                                      I make this dish a lot - it's my standby pasta dish as both my daughter and I love it. So if there is a bottle of white wine open I use it, otherwise I just add some chicken stock and assume the lemon juice ups the astringency. I usually add broccoli (which I cook in the pasta water before I cook the pasta), sometimes I'll add frozen peas instead, sometimes spinach. It's really a very versatile recipe. But I always add the fennel seeds when caramelizing the sausage and the oregano. Ups the flavor.

                                      1. re: JaneEYB

                                        Blokes pasta is much loved in this house too. For me the fennel seeds, caramelized onion and lemon rind really make it. But I also love that one he does with the garlicy, anchovied breadcrumbs. Heavenly.

                                        1. re: LulusMom

                                          Jane's tip about the chicken stock is a good one.

                                          LLM, do you recall which book the the garlicky anchovy pasta is in?

                                          ~TDQ

                                          1. re: The Dairy Queen

                                            It could be this one in Jamie's Italy
                                            http://www.eatyourbooks.com/mobile#re...

                                            We cook this often. But there could be another Jamie breadcrumb anchovy pasta though!

                                            1. re: The Dairy Queen

                                              Actually it is in The Naked Chef Takes Off, and is called spaghetti with anchovies, dried chilli and pangritata. Heavenly.

                                              1. re: LulusMom

                                                Funny, when I googled on this recipe title the thread COTM recipes worth repeating popped up. Here's a link to a member recipe in Epicurious. Unfortunately, I don't think the member recipes autoload into pepperplate... still, it's only a couple of extra clicks to cut and paste a recipe manually...

                                                http://www.epicurious.com/recipes/mem...

                                                My husband doesn't like anchovies. Are they obvious in this dish?

                                                ~TDQ

                                                1. re: The Dairy Queen

                                                  Hmm, I'm probably the wrong person to ask, since I love anchovies. But my gut reaction is no, you mostly taste the garlic. But maybe post on the Naked Chef thread where there were a few reviews and get some other opinions. I seem to remember that Breadcrumbs was one who reviewed it.

                                                  1. re: LulusMom

                                                    Oh of course! I totally forgot about that! Here's that whole subthread: http://chowhound.chow.com/topics/7691...

                                                    Hmmm...I might just see if I can try it and not let my husband know it has anchovies in it and see what he thinks...

                                                    ~TDQ

                                    3. Carrot and Cilantro Treat for All, Jamie's Dinners, p. 134.

                                      Great salad, gorgeous colors. I'll definitely make it again, but next time, I'll try to be smarter about it and use a mandoline or some other, faster method of achieving those matchstick carrots. Otherwise, very easy. Toss the carrots w/cilantro leaves and toasted sesame seeds in a bowl. More toasted sesame seeds are crushed in a mortar and pestle and mixed with the zest and juice of an orange, lemon juice, olive oil, s & p for the dressing. Give everything a final toss, and that's it. I happened to serve this w/ beets as a separate side tonight, but realized that diced red beets would be a lovely addition to this salad.

                                      If you're looking for a refreshing counterpoint to whatever you're serving, this salad will do the job. Tonight it accompanied Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken (ENYT 471), the aforementioned beets, and onion paratha.

                                       
                                      4 Replies
                                      1. re: nomadchowwoman

                                        Great review ncw, it sounds like the perfect accompaniment to your grilled chicken.

                                        As for your matchstick carrots, I have a couple of ideas. During the Grace Young COTM, I couldn't keep up hand-cutting the carrots so I opted to purchase pre-julienned carrots at the supermarket. That was a super-quick solution but, they weren't always available or, as fresh as I might have liked. After a little research I purchased a Julienne tool which looks like a vegetable peeler but, it cuts julienne strips instead of one large piece. There are a lot of brands out there. I went to Chinatown and tested them out picking one that was most comfortable in my hand. Here's a link to the one I purchased along w a link to a site where you can see the results:

                                        http://www.finecooking.com/item/543/t...

                                        http://www.chewingoutloud.com/2009/05...

                                        1. re: Breadcrumbs

                                          Amazon has the carrot shredder recommended by Grace Young and it's a cinch to use. I love mine and use it frequently:

                                          http://www.amazon.com/Kuhn-Rikon-Juli...

                                          1. re: Gio

                                            Now I feel really silly. I own the one Gio linked to. Someone gave me this a couple of years ago, and every time I see it, I always think: I must remember to use that corn stripper!
                                            Thank you both for helping me unearth a treasure right under my nose. I'll get right to some proper carrot julienne-ing!

                                        2. re: nomadchowwoman

                                          Carrot and Cilantro Treat for All, Jamie's Dinners, p. 134.

                                          I did this one again, to serve with Jamie's Chicken Tikka Masala. The only thing I did different was that I followed my instinct and added some diced red beets, which made for a beautifully colorful salad. It was lovely to look at,but also delicious--a great counterpoint to rich or spicy dishes. I'll be amking this again . . . and again.

                                           
                                        3. I first saw Jamie Oliver cook when I started watching his At Home series. One dish I saw him make was a cabbage and bread soup and since I had the ingredients on hand, I gave it a try. It was wonderful even if I didn't make it in a wood-burning brick oven in my garden.

                                          http://www.foodnetwork.com/recipes/ja...

                                          4 Replies
                                          1. re: NE_Elaine

                                            Thanks for that link. NE_Elaine. We watch Jamie at Home too... my husband especially, but I don't have the book. Isn't his garden fabulous? I'm so glad he gives his head gardener, Brian, all the credit. My father built a similar out door fireplace for grilling and cooking on it made everything taste scrumptioius.

                                            1. re: Gio

                                              I do love his garden and really enjoyed that series. I have been looking at plans for a firepit in my backyard, but would love one of those ovens as well. I think I will just have to settle for a grate over the pit.

                                            2. re: NE_Elaine

                                              That was the recipe that made me fall in love with that show! I just ordered the book and it's the first one I want to try. Glad to hear it turned out for you!

                                              1. re: NE_Elaine

                                                That recipe does sound delicious! Hmmm, i just had a dinner failure with a JO recipe (will post full review a little later this weekend-- must do dishes and go to bed now), but this one sounds like a real winner. Thanks for posting the link!

                                              2. Dear TDQ, your line on "Newbies, oldbies, honeybees, jujubes." just cracks me up :) I'm a fan of JO since his naked days, and would like to share an adaptation of his brownie recipe (from "Cook With Jamie"). Here's the link:

                                                http://www.theunpretentiouskitchen.co...

                                                And here's a couple of photos I took. Cheers!

                                                 
                                                 
                                                1. Pan-Baked Sea Bass with Crispy Roasted Asparagus Bundles Wrapped in Bacon, Jamie's Dinners, p 262

                                                  This one was a big old failure for us. Just not very good. I did make some substitutions, but the problems seemed to go beyond the substitutions. Such a disappointment, because I was really looking forward to this and thought it would be a great one for our family. Fish, bacon, roasted veg-- it sounded like something we would really love. Not so....

                                                  The basic procedure is to marinate your fish (I used some nice fresh local flounder) with lemon juice and lemon zest for 10 minutes. While that is marinating you parcook your veggies (asparagus and green beans in my case). He says to parboil, but I used the microwave to cook for 3 minutes. Then you smash fresh mint with olive oil and toss the veggies with mint oil. The veggies are then wrapped in bundles with bacon and put in the pan. The fish is put in the pan with the veggie bundles, seasoned with S and P, and then you add two ‘glassfuls’ of white wine (he specifies Chardonnay, but I used sauvignon blanc). This all goes into a 500 degree oven to roast for 10 minutes, until fish is done and bacon is golden. My fish took 12 minutes to be done. The problem was, at 12 minutes, my bacon was looking flabby and steamed rather than golden. My veggies were cooked, but not browned, as we like them. So I took the fish out and put the pan back in the oven. At 16 minutes, however, things were no better. At that point, I figured that with that amount of liquid in the bottom of the pan, I was never going to get proper browning. Plus, everyone was hungry, so I melted the butter on to finish (I used about 3 Tbsp, less than called for) and served.

                                                  Unfortunately NO ONE liked it. My kids, who like fish and love bacon thought it was yucky and my husband who is not generally one to be critical of a home-cooked meal said, “this is just not good.” Part of it was the issue that it seemed I had ruined perfectly good bacon by steaming it in the wine sauce. It was also that the wine sauce just didn’t taste that good. It seemed a little one-dimensionally acidic. Plus there was still an alcohol taste, I thought. The fish was okay. The veggies were okay, but would have been better roasted on their own. Bascially, sadly, this dish seemed less than the sum of its parts.

                                                  In the end, we unwrapped the bundles and roasted the bacon separately in the hot oven and ate the veggies on their own. Some fish got eaten but the kids ended up mainly eating whole wheat noodles. I’m sad to say leftovers went in the trash.

                                                  I am disappointed to start with such a flop. Haven’t had much time to cook and was looking forward to JO month :(

                                                  1 Reply
                                                  1. re: greeneggsnham

                                                    greeneggsham, just a quick note - can you email me now at the address listed in my profile and I'll forward you the info on how to join the local food group? I think you were interested.

                                                  2. JAMIE'S DINNERS
                                                    French Green Bean Salad, On-line Recipe
                                                    http://answers.yahoo.com/question/ind...

                                                    Technically this is a cold salad but I served it warm with Pot-Roasted Pork, Happy Days, pg 172
                                                    The dressing: Mustard (I used Gulden's Spicy Brown), white wine vinegar, minced shallot, capers, S & P whisked together with EVOO.

                                                    The recipe says to trim green beans, blanch, drain, then stop cooking by running under cold water. (I trimmed, steamed, then drained and left the beans hot.) Toss beans with the dressing and serve. This is a great side dish. Hot, cold and in between very, very tasty.

                                                    1. Chicken Tikka Masala – p. 29 – Jamie’s Dinners

                                                      This is a dish we’ve enjoyed on multiple occasions when visiting London and have never found something quite the same here in Canada so I was keen to give this recipe a test run. For those of you without the book, there is a Chicken Tikka Masala recipe of Jamie’s website however it is not the same one that’s in this book.

                                                      We loved this dish. I knew it was going to be a hit as soon as I started to combine the spices with the garlic and ginger; the aromas were simply intoxicating. I’d be happy to have this for breakfast tomorrow . . . sadly, there’s nothing left of it!

                                                      A spice mix is made by combining freshly grated ginger and garlic w mustard seeds that you’ve heated ‘til they pop in a little olive oil, paprika, cumin, ground coriander and garam masala.

                                                      A little side note on the garam masala. This recipe called for quite a bit more than I’m accustomed to using for one dish (3 tbsp in total). That said, I imagined it would be important to be sure I had the best garam masala I could get my hands on so, I decided to order some from Canada’s best known (and absolutely fabulous) Indian chef and restaurateur – Vikram Vij. Truth be told, I’d been looking for an excuse to place an order from Vij’s and this seemed like the perfect excuse!! Given the starring role garam masala plays in this dish, I would recommend that you seek out the freshest spice you can find as I credit quite a bit of the success of this recipe to the quality of this spice mix.

                                                      Ok, back to business. Half the spice mix you’ve blended is combined w plain yogurt and, boneless, skinless chicken breasts. This is refrigerated to marinate for at least 30 minutes. Butter is then melted in the same pan you used for the mustard seeds and sliced onions and the remaining spice mix are sautéed gently until the onions have melted and your home smells so absolutely scrumptious you can barely contain yourself!! (or approx 15mins) At this point tomato paste salt, ground nuts (I used cashews) and water are added, everything is stirred and simmered until the sauce has reduced and thickens slightly at which point you remove it from the heat until your chicken is almost ready.

                                                      While this is going on you heat a grill pan or grill and cook your chicken. JO notes you can also broil. I used a grill pan. When the chicken is almost done, you put your sauce back on the heat and stir in some cream, garam masala and then any final seasonings you deem necessary. Throw in your chicken and you’re good to go!

                                                      JO suggests this be served w heaps of basmati, some freshly squeezed lime, poppadums and lots of cold beer! While we took his suggestions (but opted for Tilia Torrontes), we’d have been just fine without any accompaniments as the masala was truly scrumptious.

                                                      When I was blending my spices I was truly blown away by how enticing I found the aromas. I’ll be looking at all my JO books with a renewed respect and interest after tonight. For us, and me in particular, this was one of those “kitchen moments” I won’t soon forget. This recipe replicated, perfectly, one of those holiday meals you’d swear you’d never experience again.

                                                       
                                                       
                                                       
                                                       
                                                      27 Replies
                                                      1. re: Breadcrumbs

                                                        Another great report! Chicken tikka masala is practically our national dish - a British-Indian invention that you get in every high street curry house.

                                                        I do find it odd that he uses olive oil in Asian dishes though. I was watching an episode of 30-Minute Meals on Sunday and noticed that he used olive oil to make a Thai red curry which I thought bizarre. And no fish sauce either - presumably a nod to his mass market audience.

                                                        1. re: greedygirl

                                                          Thanks so much gg. I agree w you regarding the olive oil and I'd wondered if he'd recommended it in his books because Asian/Indian dishes were in the minority so he stuck w one type of oil that would be suitable for the majority of dishes. That said, this wouldn't explain his use of it on tv as well. Maybe he has shares in an olive oil production company!! ; )

                                                          1. re: Breadcrumbs

                                                            I can't imagine that the flavor of the olive oil would be at all noticeable with all of those spices. Would make for an interesting taste off someday, if anyone wanted to try it. (Get the Cooks Illustrated people on it!) I could believe that using ghee, though, could change the mouth feel of a recipe.

                                                            1. re: Karen_Schaffer

                                                              I agree w you Karen and I happen to adore olive oil anyway so have no issue using it as often as I can.

                                                              1. re: Karen_Schaffer

                                                                In India, poor people would use mustard oil and wealthy people will using nothing but ghee, which surely gives very different mouthfeel as Karen noted.

                                                                1. re: herby

                                                                  Mustard oil? I've never heard of mustard oil, I'll Google it here in a second, but meanwhile have you used it in cooking?

                                                                  1. re: blue room

                                                                    I think it's common in Bengali cuisine, and is a little bitter (a flavor they like in Bengal).

                                                                    1. re: sarahcooks

                                                                      Not just Bengal, my cook in Delhi (he is from Bihar) used it all the time. It is cheap and very pungent; goes well with Indian dishes. I do not think that they use it in NA Indian restaurants at all. Come to think of it, my friends in Chennai used mustard oil too in their everyday cooking.

                                                            2. re: greedygirl

                                                              I was thinking the same thing about olive oil and fish sauce. Kind of odd. I think I'd just go with my gut and use a different oil and add fish sauce if merited.

                                                              1. re: LulusMom

                                                                Don't know how wide spread this is, but around here, New England, there's a trend in the Indian community to switch to olive oil as a primary cooking oil (perceived health benefits), including with chefs. Just this weekend we picked up some samosas at our local Indian grocery, and the chef was there and very actively promoting the fact that his samosa are fried in olive oil! They were good too :)

                                                                Thai food without fish sauce, however, what an abomination. Thai restaurants around here that cater to a non-Asian demographic usually skip both the fish sauce and the shrimp paste, the results are dreadful.

                                                                1. re: qianning

                                                                  Oh, I do realize that olive oil is very healthy. But it often has a distinct flavor, and sometimes (I have to say, I'm surprised about the samosas, but good for them!) it interferes with other flavors. I usually just go with canola in that case.

                                                                  1. re: LulusMom

                                                                    I was surprised by this trend too, but even more surprised that the results often taste very good.

                                                                    1. re: qianning

                                                                      Also, doesn't olive oil have a lower smoking point than other oils? My standard non-olive oil is cold-pressed rapeseed oil, which has similar health benefits to olive oil afaik.

                                                                      1. re: greedygirl

                                                                        Yes it has a lower smoking point than some oils, I was surprised that it was even possible to fry samosa in olive oil.....meanwhile, I am not trying to convince anyone to use olive oil in JO's "Indian" recipes, just pointing out that I know a lot of Indian-Americans who are using olive oil to cook Indian food, so I don't find it sacrilige that JO suggests olive oil in Indian influenced dishes. Taste, of course, is subjective....

                                                                      2. re: qianning

                                                                        and the tasting good is what counts.

                                                              2. re: Breadcrumbs

                                                                I've always been a bit too lazy to make my own "proper" curry with whole spices, but this recipe looks like a good starting point and your enthusiasm is infectious! Looks great :)

                                                                1. re: gembellina

                                                                  Thanks so much gembellina, the great thing about this dish is it really doesn't require a ton of effort. I have made other curries that were much more labour intensive. Looking forward to reading your review!! I'm hungry again just thinking about this dish!!!

                                                                2. re: Breadcrumbs

                                                                  Thanks for the report! I very much enjoy cooking indian food, but my authentic cookbooks don't have good British-style curry recipes and sometimes you just want a nice creamy tikka masala! I usually just make the curry with gentle spices from How To Eat Supper, but now I will have to give this a try since I have the book!

                                                                  1. re: Breadcrumbs

                                                                    Do you know... I've Never had tikka masala. BC, How different is the on-line recipe than the one in the book?

                                                                    Here's a recipe I found:
                                                                    http://www.thecookbookcritic.com/arch...

                                                                    1. re: Gio

                                                                      Hi Gio, the recipe you've pasted above is the one from Jamie's Dinners. I'd looked on Jamie's website and the one he has there is completely different. So glad you found this link, I'd hate for anyone to miss this recipe!

                                                                      In your link I see the poster felt the masala could have benefitted from more nuts. I used approx 1/3cup of ground cashews (which I whizzed in the mini-chopper). Since mr bc loves nuts I simply ground extra and served them on the side along w lime wedges. I felt the sauce was perfect w the 1/3 cup and would do the same thing again.

                                                                      1. re: Breadcrumbs

                                                                        Many thanks for your comments, BC. I'll add them to the recipe before I print it out.

                                                                    2. re: Breadcrumbs

                                                                      JAMIE'S DINNERS: Chicken Tikka Masala

                                                                      I made this yesterday and we ate the leftovers today. Mine wasn't as nice looking as yours. I'm getting increasingly frustrated with my grocery store and what they don't carry - they never have red chilies, just green, which totally throws off the color in my curries, and Jamie calls for them all the time. My spices are also not as fresh as I'd like. I just can't switch them out every 3 months, as much as I would like to. I used Penzey's Punjabi garam masala for this. All in all I thought it was pretty good, one of the favorite curries I've made, but not quite unforgettable. I would definitely make it again though (and not forget the lime juice, whoops). Oh, and I might add just a pinch of sugar, to give it a bit of that british curry house flavor :) There's a curry recipe I think in the Happy Days book that looks promising too.

                                                                      1. re: Breadcrumbs

                                                                        Chicken Tikka Masala, Jamie’s Dinners, p. 29

                                                                        After reading Breadcrumbs's report, I knew I had to try this recipe. I used all thighs and my own garam masala mix (based on a Madhur Jaffrey recipe). This was very tasty, but I'm not sure it was the best recipe for tikka masala I've tried. The finished dish definitely was not as pretty as Breadcrumbs's so i didn't bother with a picture. For whatever reason, my version was browner--not the beautiful reddish-orange I was expecting (and that BC obviously achieved). Still, the CTM was good, especially w/accompaniments--carrot-cilantro salad, dal, naan, and dessert (pear tarte tatin).

                                                                        1. re: Breadcrumbs

                                                                          Breadcrumbs, what do you think of Vij's garam masala? I wasn't even aware that they did mail orders. Have you tried making your own out of his cookbook? I'm curious to know if there are any differences between them. I love the recipe in his book, and it's usually the only one that I use.

                                                                          Thank you for such an informative and enticing review and photos!!

                                                                          1. re: Allegra_K

                                                                            Allegra, thank-you very much, that's so kind of you.

                                                                            As for the garam masala, I have made the recipe from Vij's book and found it to be very good. That said, the Vij's retail product was brighter in both colour and flavour. I'm a bit of a stickler for fresh spices and I tend to buy mine in bulk (from the Bulk Barn which is a Loblaws store. . . not sure if they are Canada wide) so I can purchase small quantities to ensure freshness. Even so, you can never be certain how long the store has kept them on the shelf. I imagined Vij having access to great, fresh product and that certainly was reflected in the spices I purchased. He also has a "roasted" ground cumin that is just exceptional.

                                                                            His products are available in some gourmet shops or, you can order a limited selection online from "Edible British Columbia". I'll paste the link to Vij's full product line and, the Edible BC sites below FYI:

                                                                            Vij's Market:

                                                                            http://www.vijsrangoli.ca/market/inde...

                                                                            Edible BC:

                                                                            https://edible-britishcolumbia.3dcart...

                                                                            1. re: Breadcrumbs

                                                                              Thank you for the info-I may just have to try this one. Oh boy, is this website ever bad for my wallet.....great for my cooking (and eating, of course!) but terrible in that I am finding so many things that I *must* buy. Mostly cookbooks, but now it is expanding to things like mail order garam masala and bacon salt.
                                                                              There are plenty of Bulk Barns in Winnipeg-I love those stores! Any time I see an uncommon ingredient in a recipe, such as teff flour or israeli couscous, I usually hit up bulk barn first to see if they stock it. I haven't tried the spices yet. I usually buy from an indian grocer, but I bet the turnover would be just as good and the prices very similar at bulk barn. Good to know that the quality is worthy of purchase!
                                                                              Thanks again!

                                                                              1. re: Allegra_K

                                                                                That's great Allegra, good to know you have access to Bulk Barns as well. I agree w you, they're so convenient for new-to-you products. I head there too since you don't have to commit to a large amount, you can just get what you need. Like you I also have access to some ethnic stores and I do shop there if it's convenient but, there's a lot to be said for being able to get all your "stuff" in one place!

                                                                                I know exactly what you mean about the "Chowhound dent" in your wallet, I have a big one as well! My biggest weakness is cookbooks . . . it's out of control! But, such fun too!!

                                                                        2. I just noticed that Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast (Jamie's 30 Minute Meals in the UK) is available for pre-order on Amazon.com now. It'll be out October 1.

                                                                          1. Wild Mushroom and Venison Stroganoff for Two Lucky People – p. 292 – Jamie at Home

                                                                            With a name like that, how could I resist this dish? I mean who doesn’t want to feel lucky to have a special meal??!

                                                                            Actually the real inspiration for this dish was 2 bison steaks that I’ve had in the freezer for a couple of months now. I figured bison would make a suitable substitute for venison and was keen to give it a try. JO also notes this dish would be good w beef filet. Also influencing my decision to make this tonight; the recipe calls for Brandy that Jamie recommends you ignite. Nothing like a dish involving fire to capture mr bc’s interest. . . fun for the whole family!! ; )

                                                                            As it turned out, this recipe was a hit, the bison was wonderfully tender and worked really well in this dish. This wasn’t like stroganoffs we’ve had in the past in that the sauce was quite thick . . . stick to your mushrooms and bison thick! mr bc was in heaven! Here’s how it all came together:

                                                                            JO suggests serving this over rice and while we typically serve stroganoff over noodles, we took Jamie’s advice with no regrets, since this sauce wasn’t as loose as those we’ve had in the past and, I don’t think it would have worked as well w noodles.

                                                                            After minimal prep (slicing meat, onions, mushrooms, garlic) this dish comes together very quickly a major plus for a weeknight meal.

                                                                            Olive oil is heated in a large frying pan over medium heat and the onions and garlic cook until softened and golden before removing them from the pan to make way for more olive oil and the mushrooms which are cooked over high heat until brown. The thinly sliced meat, seasoned w paprika, S&P is then added in and cooked for a couple of minutes before adding some parsley stalks and, returning the onion and garlic to the pan. Everything is then tossed together before adding butter and a “good splash” of brandy, which we did elect to ignite (to mr bc’s delight . . . as always!). Dish continues to simmer for a couple of mins after the flames die down then some lemon zest and crème fraiche or sour cream (we used the latter) is stirred in before serving. Once plated, JO suggests topping the stroganoff w a little more sour cream, some parsley leaves and, some sliced gherkins.

                                                                            We especially enjoyed the sweetness and subtle tang the gherkins brought to the final dish. The bison and mushrooms made a very hearty and satisfying meal when mixed w the sour cream. I should note that although I used low fat sour cream, you’d never have guessed this in tasting the final dish, I was quite surprised at how rich and flavourful the stroganoff was. If I were to change anything for the next time around, I might add a spritz of fresh lemon juice to the final dish as we didn’t notice the zest having any particular impact and I do think the brightness of the lemon would have been a nice counter to all the richness. This was a great, rib-sticking meal for a freezing cold stormy night!

                                                                             
                                                                             
                                                                             
                                                                            1. I succumbed to temptation and bought Jamie at Home. Wow, what a book. Pricey, but very good value as it has so much information and is beautifully produced.

                                                                              JAMIE AT HOME: Crispy and delicious asparagus and potato tart

                                                                              Seriously, what's not to like about this? You make a base of filo, mix mashed potatoes with a load of cheese, cream, and eggs. Pour that into the base, lay asparagus on top and bake until it's brown. I had a few shopping troubles for this one. He calls for Lancashire cheese which I can't get at my regular grocery store, so I just looked looked for something that sounded good and got a local monastery style cheese, whatever that is. He also calls for cheddar, and while we usually have good English-style cheddar on hand, we didn't so I used regular american sharp cheddar. The grocery store had asparagus out the wahzoo a couple weeks ago, but the only asparagus they had when I went was pre-packaged asparagus tips. Not great. But this was still really good. I will definitely make it again, but use stronger flavored cheeses and good asparagus. I didn't brown it off as much as I wanted because my husband was in a hurry to eat because he had a rehearsal to go to.

                                                                               
                                                                               
                                                                              4 Replies
                                                                              1. re: sarahcooks

                                                                                Oh Sarah, that looks and sounds absolutely wonderful. I've added this to my "Asparagus" bookmark in EYB as it seems like something we'd adore. I agree w you in terms of the cheese, I'm imagining that the type of cheese could make or break this dish but, the possibilities are endless.

                                                                                Thanks so much for sharing this.

                                                                                1. re: Breadcrumbs

                                                                                  You can watch him make it on youtube if you search for Jamie at Home Asparagus. IIRC it is at the end of the 1st half.

                                                                                  1. re: sarahcooks

                                                                                    Thanks Sarah, I've made a note of this in my cookbook and will definitely watch the video prior to making the dish!! Fabulous!

                                                                                2. re: sarahcooks

                                                                                  Crispy and delicious asparagus and potato tart

                                                                                  Oh I wish I could taste every cheese in the world (haha--be careful what you wish for, I've been told all my life.)
                                                                                  So the "Lancashire" became Swiss and Asiago, added to the cheddar, guessing at the right proportions. I cubed (actually diced) the cooked potato instead of mashing it -- just for a more interesting texture. The asparagus is so good right now, I piled it on.
                                                                                  This is nice, I'm a big fan of filo, it's so appetizing when it's browned!

                                                                                   
                                                                                3. JAMIE'S FOOD REVOLUTION: Lasagne - p 169

                                                                                  This recipe caught my attention because it substituted straight creme fraiche for the usual bechamel. But I'm getting ahead of myself... it starts with making a bolognese sauce. The sauce recipe is pretty much identical to the one on p. 165 of the same book, with the exception of a slightly shorter simmering time. The recipe has you cook some bacon with olive oil and dried oregano (I substituted a larger amount of fresh oregano), then add chopped onion, carrot, celery and garlic. After these are softened, a pound of ground meat is added (I used half beef, half pork as suggested). The recipe has you add canned diced tomatoes at the same time as the meat, but I let the meat brown a bit. At this point, you have the rendered fat from the bacon and meat, plus the olive oil, but the recipe does not have you drain any of the fat. So I didn't, even though I was starting to feel that there was too much fat in the sauce.

                                                                                  In addition to the tomatoes, the recipe instructs you to add one tomato can of water to the sauce. This seemed unnecessary to me, as my sauce was looking pretty watery already, but I went ahead and added half a can. If I had bothered to look at the bolognese recipe on p. 165, I wouldn't have done this, as there is a picture of the diced tomatoes being added to that recipe, and they are a lot thicker looking than what I used. After this, you add some salt and pepper and chopped basil stems - that's right, stems - and simmer, covered for 45 minutes.

                                                                                  Near the end of the simmering time, my sauce seemed ridiculously watery, so I simmered it uncovered for a while longer to reduce the liquid, and stirred in a couple tablespoons of tomato paste, something I would normally never do with a bolognese sauce. At this point I had looked at the picture on p. 164, and realized that they must have been expecting the diced tomatoes to be packed in sauce, not juice. My recovery effort worked pretty well, and I ended up with a reasonable-looking bolognese. The sauce is finished with some parmesan cheese and fresh basil leaves.

                                                                                  To assemble the lasagne, you make layers of bolognese, partially cooked lasagne noodles, creme fraiche, and parmesan. On top, some fresh, thinly sliced tomato and some small basil leaves, and a drizzle of olive oil, which I left off, because I was already concerned about the amount of fat in the sauce (for the record, I am not on a diet, and especially not a low fat one, and I am not fat-phobic in the least).

                                                                                  The lasagne came out of the oven looking very much like the picture in the book, which is to say very pretty, with the exception of a pretty heavy oil slick on top. I dabbed some of the oil off with a paper towel and served. The lasagne this first night was very loose (the recipe does not instruct you to rest it before serving), and very, very greasy. I have nothing against fat, but too much in a dish can make it unpalatable, indigestible, and dull the flavors. This was too much. Which was a shame, because you could tell that it otherwise was a really nice-tasting lasagne. The next two nights, we had leftovers of this. After a night in the fridge,the remaining lasagne had set up to a cohesive shape, and a lot of excess liquid, and fat, and run off to the side of the pan. Still, upon reheating, there was quite an oil slick produced, but not nearly as bad as the first night.

                                                                                  Despite the excessive oiliness, we enjoyed the dish. But I doubt I would make it again. I don't think making a bechamel is any big deal, and I prefer it to the creme fraiche in a lasagne. Bolognese sauce, to me, is just something you make, not really something that requires a recipe, so no reason for me to consult this one in the future.

                                                                                  2 Replies
                                                                                  1. re: MelMM

                                                                                    Thanks for the review. Sorry about the oil slick marring the lasagna. You have really been cooking up a storm!

                                                                                    Funny that you experienced overly watery sauce-- I have had the same experience with the 2 JO recipes I have made thus far. First was a total disaster. Second one could be recovered by additional simmering uncovered, as you did.

                                                                                    1. re: MelMM

                                                                                      Hi Mel, glad to hear you enjoyed this and were able to make some smart adjustments to improve the dish. Based on your experience, I think I'll skip this one and appreciate that you took one for the team!!

                                                                                    2. JAMIE'S FOOD REVOLUTION: Cauliflower Cheese Soup - p. 136

                                                                                      There are a series of fairly quick, easy soups in this book, some of which looked pretty appealing. There is a similar technique employed in all of them.

                                                                                      You set chicken broth on to boil in saucepan, and in the meantime, start to sweat all the vegetables (in this case, onion, celery, carrot, garlic, and cauliflower) in a large pot for about 10 minutes. Then the boiling broth is added to the vegetables, the whole thing is brought to a boil, the simmered for another 10 min. The soup is finished with cheddar cheese and mustard, and then pureed in the pot with a stick blender. The suggested garnish would be some freshly grated nutmeg, and/or crisp bacon.

                                                                                      This, while not a show stopper, was a solid soup recipe. We enjoyed it, and have been enjoying the leftovers for lunch. I did feel that the soup needed a little more simmering time than indicated for the vegetable to get soft enough to puree. I liked the idea of boiling the stock before adding to the vegetables - that was a time saver as the soup came to boil very quickly after the stock was added.

                                                                                      1 Reply
                                                                                      1. re: MelMM

                                                                                        I love this flavour combination Mel and will definitely give this soup a try next time I see some nice looking cauliflowers at the market. Thanks for the great review!

                                                                                      2. JAMIE'S FOOD REVOLUTION: Sweet Potato and Chorizo Soup - p. 131

                                                                                        Another quick and easy soup recipe. Same technique as the cauliflower soup, and as in that case, I thought it needed a bit more simmering time than indicated. The interesting thing about this recipe is that sliced, firm chorizo is added in the vegetables, and pureed with them as well. You end up with this sweet potato soup that has a subtle smoky/spicy edge to it, but if you didn't see it made, you wouldn't have a clue where it came from. This was a real winner in my book.

                                                                                        3 Replies
                                                                                        1. re: MelMM

                                                                                          Mmmm, that sounds really good. I love sweet potatoes/squash and sausage in soup. Not sure about the pureed chorizo though, what kind of texture does the final soup have?

                                                                                          1. re: MelMM

                                                                                            Hi Mel, wow what an unusual technique in pureeing the chorizo. I've never done this before. Is it a smoked chorizo (vs fresh that you've cooked)?

                                                                                            I know for sure we'd love these flavours and your description of the final dish is so enticing. Thanks!!

                                                                                            1. re: Breadcrumbs

                                                                                              It's a smoked chorizo - the kind that comes dry in a packet unrefrigerated. The recipe doesn't specify, but there is a picture in the book that makes it clear which kind of chorizo he's calling for. I don't think I would ever have thought to blitz a hard sausage with a hand blender, but I have to say, this was my favorite thing that I have cooked during JO month.

                                                                                          2. JAMIE'S FOOD REVOLUTION: Perfect Roast Chicken - p. 196, and A Consistently Good Gravy - p. 205

                                                                                            Well, "perfect" might be an exaggeration, but it sure wasn't bad. This is a no fuss roast chicken. You start with making a vegetable trivet of onions, carrots, celery and garlic, drizzled with olive oil. The chicken is rubbed with olive oil, salt and pepper, and stuffed with a lemon and a bunch of herbs. The chicken goes atop the vegetable trivet, and it all gets roasted in a 400 degree oven (that had been preheated to 475) for 1 hour, 20 min (for a 3.5 lb bird). My bird was under three pounds, so I roasted for a shorter time.

                                                                                            After cooking, the chicken is set aside to rest, and you can make the gravy right in the roasting pan, on the stovetop. Excess fat from the chicken is spooned off, then the pan with the vegetables is put on the stove, flour stirred in, and the vegetables get mashed up with a potato masher. Finally wine and chicken stock are stirred in, and this is simmered, scraping the bottom of the pan, for 10 minutes or so, until it looks like gravy. Push this all through a strainer (he says course, I used fine), and there you are. A delicious, really solid gravy recipe.

                                                                                            Hard not to like this dish. Nothing special or fancy about it, but who can complain about a good roast chicken with a good gravy? I think this one really lives up to the premise of the book, as anyone could make it and come out something really nice to eat.

                                                                                            1. The Best Chicken and Sweet Leek Pie with Flaky Pastry. Jamie's Dinners, p. 24

                                                                                              So this is one of Jamie's 'top ten' in the Jamie's Dinners book. Since I had had such a failure with my first JO recipe, I thought I should go with a sure winner. Not sure this is a "top ten' recipe in my personal arsenal, but it was a winner. This is basically a variation on Chicken Pot Pie. You use puff pastry instead of a pie crust and the filling is heavy on leeks and he adds a layer of cooked sausage on top of the filling and under the crust.

                                                                                              I made this over the course of a couple days. I made the filling on one day and then cooked off the sausage and assembled tonight. The filling comes together pretty easily with veggies (leeks, carrots, celery) and chicken cooked in butter/olive oil mixture with some thyme added. Flour is added, followed by a wineglass of wine, a wineglass of water and 1.25 c milk. I only used about 3 oz of wine and water because my first JO recipe had been a watery mess. Nonetheless, this seemed like a good bit of liquid. You simmer covered until chicken is tender. At this point, the chicken was pretty soupy, so I simmered an additional 20 minutes or so uncovered. I also added some frozen peas because I needed to use up the last of a package. That was packed up into fridge for safe keeping. Tasted pretty good at that point, but no knocking anyone's socks off.

                                                                                              To assemble, you are supposed to make meatballs out of pork sausage and brown and then make that a layer on top of your chicken. It seemed fussy to make meatballs, so I just took my sausage out of casing (pork "Irish bangers" from WF) and browned. I drained the sausage meat and heated up my filling in the same pan. The into the pie plate goes the chicken, followed by sausage and all covered with puff pastry. This get baked until golden in a 425 oven.

                                                                                              The pie looked great coming out of the oven. My 4 year old was actually extremely excited to eat it. "pie for dinner!" - he thought it was his lucky day. He was a little disappointing when he realized what was in the pie. But once he got over the fact it wasn't dessert, he gobbled up the puff pastry and ate a reasonable amount of the chicken. My almost 2 year old loved the carrots in the creamy sauce and ate a good amount of the chicken. Husband declared it "very good." I thought it was good. the sausage is a nice addition and makes it a very hearty dish. A bit more trouble than a usual dinner for me, but liked the fact the filling can be made ahead of time. Given that the kids consumed more vegetables than usual, I may make it again.

                                                                                               
                                                                                               
                                                                                              1 Reply
                                                                                              1. re: greeneggsnham

                                                                                                geh, that looks and sounds so delicious and I got such a chuckle thinking of your little guy being excited to have "pie for dinner"!!! He must have thought you'd taken leave of your senses!! That's so cute!

                                                                                                I can definitely see why this recipe appealed, I love the idea of adding sausage to the usual suspects in a pot pie. I'll add this to my list and think I'll use fennel sausages.

                                                                                                Thanks so much for posting, your photos are spectacular!

                                                                                              2. Fiery Dan Dan Noodles – p. 42 – Jamie’s America

                                                                                                It seems funny that the first dish I’m trying from the American book is for a Sichuan dish! Nonetheless, this made a wonderful, simple and extremely tasty meal that we absolutely loved!

                                                                                                Prep is quick and easy. Greens are sliced, garlic and scallions are chopped and a lime is quartered for finishing. The remainder of the prep work is just measuring a few ingredients and dissolving a bouillon cube in some water.

                                                                                                The most time-consuming step in the final prep is the browning of the ground beef. Truly this dish comes together in under 30 mins. Since this recipe calls for Sichuan peppercorns, I chose to toast them in a dry pan before cooking the ground beef. Once the beef is browned Jamie has you add honey to the pan and toss to coat. Since he later calls for fresh chopped garlic, I knew we’d prefer to have that cooked so I added it in the final stages of browning the beef and prior to adding the honey. Beef mixture is removed from heat while the noodles cook (in the beef bouillon which I’d never done before but would definitely do again). Once the noodles are almost done you toss in your greens to blanch before draining the lot and tossing into the beef mixture along w a cup or so of reserved broth (I probably used 2 cups of broth). At this point dark soy, Sichuan peppercorns and chilli oil are incorporated into the noodle mixture prior to serving. Plates are then sprinkled w scallions and, spritzed w lime juice.

                                                                                                This dish smells so enticing as it comes together . . . memories of Grace Young COTM! We absolutely loved these noodles; the lime balanced out the sweet and salty flavours and really did “finish” the dish. Not a single scrap left. I was very glad we made this a bit saucier than Jamie might have wished; we really enjoyed the broth as well. I’ll definitely make this again . . . tomorrow even, it was that good! Highly recommend this one.

                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                6 Replies
                                                                                                1. re: Breadcrumbs

                                                                                                  This one looked so good to me that I had to search for the recipe. Here it is for those of you who felt the same:

                                                                                                  http://www.timesonline.co.uk/tol/life...

                                                                                                  1. re: LulusMom

                                                                                                    Thanks so much LM, I hope some folks give it a try, it's so tasty!!!

                                                                                                    1. re: Breadcrumbs

                                                                                                      I think I'm going to try it next week.

                                                                                                      1. re: LulusMom

                                                                                                        Wonderful!! I'm looking forward to reading your review LM!!

                                                                                                  2. re: Breadcrumbs

                                                                                                    I've made this a few times now. You're right, it is so good. I prefer it a little less saucy than you, though.
                                                                                                    EDIT: I also add the garlic in with the beef to cook before the honey.

                                                                                                    1. re: Breadcrumbs

                                                                                                      My turn on the Dan Dan Noodles. Thanks to Breadcrumbs and her gorgeous pictures and description.

                                                                                                      These were a huge hit with my husband and daughter. For me (and this may have something to having gone out to lunch) they seemed a bit one note. Nice enough, but somehow just not that interesting. Note: I used fettucine instead of the wheat noodles he calls for, and possibly more than 4 handfuls of veg (baby bok choy and spinach) just because I really like having a lot of vegetable with dinner and this meant not having to do a side dish. There was just something missing for me in this. Fish sauce? Probably not. Ginger? More garlic (likely, knowing me)? Also, I used ground turkey, but I doubt that made the difference. There is a similar Bittman recipe that I made during Bittman month that has become a regular around here, and I think I like it better. Again, big big hit with the other two members of the house, and I'll probably end up loving the leftovers. Lesson: do not go out for a big lunch when trying a new recipe.

                                                                                                      Edit: Just thinking - maybe brown sugar would have worked better for me than the honey.

                                                                                                    2. Tender-as-you-like rabbit (chicken thigh) stew with the best dumplings ever: Cook with Jamie, p. 197

                                                                                                      Had a friend to dinner last night - a very good friend who is my favorite person to invite because she's always game, you can try new things on her without worrying (she's also wonderful in that if she wants more, she just jumps up and helps herself - which she did with this dish). I haven't had the best luck in the world with dumplings, so was a little nervous, but it was wonderful. For the dumplings you mix self rising flour with butter, a bit of tarragon, s&p and a bit of milk. Form into a sausage like shape, cut into 18 pieces (mine was more like 24-ish) and roll into balls; sprinkle with nutmeg. Put in the fridge (I suppose to firm up a bit). He says you can substitute chicken pieces for the rabbit, so I felt no guilt about doing thighs, although I bet it would have been better with bone-in, but my family tends to like the easiness of eating the boneless. My cross to bear. Anyway, because of this I skipped the searing part, and just went ahead and sauted the cut bacon (turkey) in olive oil and butter, added rosemary, mushrooms, and baby onions and cooked until softened, put in the chicken thighs, then two cans of dark beer and 1 1/2 pints chicken stock. Stew for 30 minutes, then top with the dumplings and cook in the oven for 45 minutes. This isn't the kind of thing I normally make, but it was a HUGE hit. Everyone at the table said "This is a keeper." Husband wants it for Christmas this year, as it sort of mimics those flavors. I think some sort of cranberry salad on the side would be perfect. And my long, sad saga with dumplings has ended! These were light and fluffy with a bit of a crunch on top. Really perfect. Looked *just* like the picture.

                                                                                                      5 Replies
                                                                                                      1. re: LulusMom

                                                                                                        This sounds like a dish my family would love. I will have to look up the recipe next time I am at the book store. Thanks for sharing, Lulu's mom.

                                                                                                        1. re: dkennedy

                                                                                                          I was truly surprised with just how much everyone loved it. I hope you have the same success.

                                                                                                        2. re: LulusMom

                                                                                                          Great news about the dumplings, I want very badly to know how to make good ones too! Thanks, LulusMom.

                                                                                                          1. re: blue room

                                                                                                            I should probably point out that they weren't much like other dumplings I've had. Still and all, they had that wonderful fluffy texture, and great flavor. This really wasn't the kind of thing I normally make at all, so it tells me to step out of my comfort zone more often - at least for my husband's sake!

                                                                                                          2. re: LulusMom

                                                                                                            If it's good enough for Christmas, it's good enough! I was so interested in the dumplings I almost missed the ahem male opinion. I've never ever had rabbit and don't wanna. So glad you are happy with the chicken version.

                                                                                                          3. Schnitzel with Watercress and Spiced Apple Sauce – p.182 – Cook with Jamie

                                                                                                            If you’ve made Schnitzel in the past, there’s likely nothing new for you here in terms of the prep or cooking technique. That said, this recipe produces a lovely tender-crisp Schnitzel and a delightful and aromatic sweet-tart applesauce to serve alongside. We thoroughly enjoyed our meal.

                                                                                                            Prep begins w the applesauce. Apples are peeled and chopped, an orange is zested and juiced and butter, sugar and spices are measured. Butter is then melted (Note, Jamie suggests a small saucepan. Not sure if British apples are smaller these days but I needed a medium pan to accommodate mine). Zest and juice are added to the butter along w the sugar, cinnamon, nutmeg and cloves. Apples are stirred in once the butter foams then a lit is placed on the pan, heat is increased to medium low and allowed to simmer away until you have “a soft sludgy sauce”. This took 20 mins in my case.

                                                                                                            Pork is prepped in the usual fashion being flattened floured, dipped in egg then breadcrumbs. Jamie notes that dry, fine breadcrumbs and a light hand w the breading is the trick to light, crispy Schnitzel. He says he learned this from David Bouley who taught him this dish.

                                                                                                            Schnitzel is cooked in “a couple of good glugs of olive oil” in a hot frying pan. I also added a tbsp of butter to my pan as over time, I’ve learned this lends a nice flavour to the Schnitzel and, seems to aid in the crisping and a lovely golden crust.

                                                                                                            When ready, Schnitzel is served w the applesauce, some julienned cornichon and, while JO suggests watercress, we used arugula since the watercress at my supermarket was in a sorry state.

                                                                                                            Everything came out beautifully and the orange-infused applesauce felt like a happy little pile of Christmas on our plates, really yummy! This is a keeper and of course would work w chicken or veal too.

                                                                                                             
                                                                                                             
                                                                                                            1. Steak, Guinness and Cheese Pie with a Puff Pastry Lid – p.342 – Jamie at Home

                                                                                                              Gosh this was good. . . really, really good! Last St. Patty’s Day I made a Steak & Guinness Pie from Gourmet Today and we loved it. We loved it so much we decided that was going to be “The” St. Patty’s Day dish for us. When I saw this JO recipe I thought we should at least give it a try, being JO month and all. Well, we’re sure glad we did . . . this really was terrific. I did make one change by adding peas to the pie but otherwise, I did just as JO suggests. Oh, and the house smelled amazing!!!

                                                                                                              Now this isn’t a dish you can whip up after a day at work, nope not at all. JO has you braise it for a couple of hours so this dish needs time. I worked from home today just to accommodate this pie!! Here’s how it all comes together:

                                                                                                              Onions, carrots, celery and garlic are chopped. Mushrooms are sliced and cheese is grated. Beef is cut into cubes. So far so good! Since onions go into cook first, I chopped and got them started (in some olive oil) while I prepped the rest of the ingredients. All the other veggies are then added and mixed together before adding the beef, rosemary, S&P. I have to say I was skeptical when I read this, I couldn’t imagine making a steak pie without flouring and browning the meat in advance. That said, I thought I’d put our fate in JO’s hands and went w his idea!! All this was “fast fried” as JO says for 3 or 4 mins before adding a pint of Guinness, some flour and just enough water to cover. Once this comes to a simmer you pop the lid on the pot and into the oven it goes for 1.5 hrs. At that point it comes out, gets stirred and then popped back into the oven for another hour. (I did another 1.5 hrs). JO says the stew should be rich and thick and mine was, though it wasn’t the dark brown colour of the pie photographed in the book. Filling is cooled somewhat before stirring in half the cheese and then putting the filling into a buttered and pastry lined pie dish. The remaining cheese to sprinkled on top before adding the pie top and brushing w egg. Into the oven it goes for 45 mins.

                                                                                                              What emerges from the oven is a fabulously aromatic, rich and truly scrumptious bit of steak pie heaven. The flavours were well balanced and I was especially surprised by the deep, rich flavours in the sauce given that the only liquids added were Guinness and water. Hat’s off to JO and the Irish, this was a huge hit. One of the best from this COTM.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              8 Replies
                                                                                                              1. re: Breadcrumbs

                                                                                                                Dear Saints of Ireland and everywhere else -- oh my this looks nice! We're having haha corned beef and cabbage--but I will be making this the first chance I get! Thanks for this, breadcrumbs!

                                                                                                                Edit -- what beef did you use?

                                                                                                                1. re: blue room

                                                                                                                  Thanks so much br, how did your Corned Beef & Cabbage come out? I happen to love that but mr bc, not so much!

                                                                                                                  I have landed on using sirloin tip for my steak pies. After experimenting w a variety of cuts I've found this one produces the most consistently tender results for me.

                                                                                                                2. re: Breadcrumbs

                                                                                                                  That does look heavenly and I am impressed by your dedication to the COTM/St Patrick's Day cause!

                                                                                                                  1. re: greedygirl

                                                                                                                    Thanks gg! I'm always happy to have an excuse to use Guinness in my cooking!!

                                                                                                                  2. re: Breadcrumbs

                                                                                                                    Good Lord what a wonderful looking pie, Breadcrumbs. You certainly did Jamie proud.

                                                                                                                    1. re: Breadcrumbs

                                                                                                                      This is on my list for the week, and I got a really nice big 2.2 lb hunk of sirloin tip thanks to your advice. I was a bit daunted about making it, but then I thought to ask my husband if he wanted to and he said definitely! This is the kind of food he makes when he cooks, so I'm glad I'm getting a nice pie and a little break from cooking :)

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        I found the recipe online for this pie so I thought I'd paste it here in case someone doesn't have the book:

                                                                                                                        http://www.jamieoliver.com/recipes/be...

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          BC was right, this was fantastic! I've got mixed feeling about beer in stews as I've had some that haven't been so good, but this was so good. You could taste the beer, but it wasn't overpowering or bitter or anything. I used Guinness Extra Stout and Kerrygold Irish cheddar (which handily comes in 7 oz packages, exactly what you need). I got started too late yesterday and missed the line about "put back in for another hour or so", so I made the stew and put it in the fridge overnight, then made it into a pie today. I warmed it on the stove (after removing a little congealed fat from the top), but not quite enough because the filling wasn't quite as piping hot as I would have liked. It was a good way to do it though, and probably gave the flavors more time to develop. What I want to know is how breadcrumbs got the top to puff up like that! Wow, that's beautiful. My husband loved this (I said earlier he was going to make it, but he got too busy with work) and is now worried he has lost his place as master pie maker in our house. My 12 month old son proved himself a real man by eating a huge bowlful and then noisily passing gas at the table, before laying his head down on the table and almost falling asleep. DD is 3 1/2 and very picky, so she wouldn't touch it. She wanted me to take a picture of her meal too though.

                                                                                                                           
                                                                                                                           
                                                                                                                           
                                                                                                                        2. JAMIE'S DINNERS: Scrumptious Spanish chickpea and chorizo soup

                                                                                                                          This was so good! It's right up my alley - I love soup with sausage and beans and greens. It was very easy. The only thing I did before starting was chop the chorizo. Then I prepped the next step while the previous cooked a little. I even cooked the hard boiled eggs after I started the chorizo. I used a large can of whole tomatoes rather than fresh, and I will again. Definitely worth it from a time-saving standpoint, especially out of season. I do not recommend adding prosciutto at the end - it turned an unpleasant grey color in the hot soup, bits of it were kind of gristley, and you couldn't taste it over the other flavors anyway. The grated hard boiled egg garnish on the other hand was great! It added another layer of flavor and texture, really great. Next time I also might use a heartier green. The spinach was good, but I think something a bit thicker would be a real treat. My husband doesn't like smokey flavors, chickpeas, spinach, or hard boiled eggs (I was definitely hesitant to tell him what I was making for dinner, lol) but he first said it was "not bad" and then "pretty good", and he seemed to enjoy it. Towards the end of my bowl I tore apart a little dry bread and threw it in and that was very good too. I will definitely be adding this to my rotation, especially since it was so easy and healthy. I love recipes that make a little bit of meat go a long way. I didn't take a picture because it looked just like the one in the book. Beautiful.

                                                                                                                          And hey! The recipe is online: http://www.jamieoliver.com/recipes/so...

                                                                                                                          1 Reply
                                                                                                                          1. re: sarahcooks

                                                                                                                            This is something I'd enjoy too, and thanks for the warning about the grey prosciutto.

                                                                                                                          2. Eggy Breakfast Crumpets – p.30 – Jamie at Home

                                                                                                                            A wonderfully appetizing photo in this book tempted me into making this super-quick, easy and delicious dish. Jamie serves these alongside bacon however I took a pass on the meat this morning as we felt the crumpets would be adequate.

                                                                                                                            Prep couldn’t be simpler. Olive oil is heated in a non-stick pan and eggs are whisked w S&P and fresh chopped chilli. I used one Thai bird chilli for 4 large eggs. Crumpets are coated in egg mixture and allowed to really soak it up into their crevices then they are placed into a hot pan and cooked on both sides until nicely golden.

                                                                                                                            I served them w some sliced fresh tomato and sprinkle of sea salt. They were crispy on the outside and so tender on the inside. The chilli was a fabulous addition. I’ll definitely make these again. They’d be great to serve to overnight guests as they’re a little different or, would make a terrific “breakfast for dinner” too.

                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                            3 Replies
                                                                                                                            1. re: Breadcrumbs

                                                                                                                              I found this recipe online
                                                                                                                              http://www.jamieoliver.com/recipes/eg...
                                                                                                                              and I see how it could go sweet OR savory. But for savory he mentions "brown sauce" -- I wonder if that means a meat gravy or a soy sauce type thing (like you'd put on egg foo yung).
                                                                                                                              Not sure what brown sauce means to an Englishman.

                                                                                                                              1. re: blue room

                                                                                                                                In the book photo he shows some HP sauce so that's probably what he's referring to. Made me think Pickapeppa sauce would also be yummy! Thanks for posting that recipe here too br.

                                                                                                                                1. re: blue room

                                                                                                                                  Brown sauce tastes like a mix of tomato sauce and malt vinegar to me. I think HP sauce is the original. But there are other brands of brown sauce too.

                                                                                                                              2. Indian Carrot Salad, Jamie At Home, p106
                                                                                                                                Kind of a misleading name in my mind -- more of a lamb/carrot salad, as there is 1.25 lbs of ground lamb for 4 servings. Basically a combination of long shaved carrots, cilantro, mint and garam masala-spiced ground lamb served with a lemon/shallot/ginger/cumin dressing and sprinkled with sesame seeds.

                                                                                                                                As I was serving two, I reduced the amount of lamb by about half but kept the quantities of everything else (including spices) the same to make it more veggie heavy. Served with naan and raita, it made for a delicious light dinner. Would definitely do it again. The only thing to watch out for is Jamie's note about adjusting the dressing to taste -- I was in a hurry and mine had a bit too much lemon (may again be one of those Brit produce size vs. US produce size issues since it just calls for "zest and juice of 1 lemon"). Also, I couldn't find my sesame seeds, so left those out.

                                                                                                                                1. Steamed Thai-style sea bass (tilapia) and rice: Cook with Jamie, p. 229

                                                                                                                                  Ding, ding, ding! We have a winner here. My husband always claims he doesn't like Thai food, and yet I make Thai stuff at home all the time and he loves it. And this ... he went MAD for it. Lulu did too, saying "Mom, this fish is fantastic! I'd like seconds please" (always cracks me up when she says these very adult sounding things). First you make what he calls a paste, but what for me was more saucy than pastey. He calls for 2 bunches of fresh cilantro, but since I've realized that produce in the UK is usually much smaller than in the US, I used one large bunch; this is put in the processor with ginger, garlic, red chilies (once again had to use serrano, as the grocery store had no red chilies), sesame oil, soy sauce (I subbed fish sauce for 1/3 of this), juice and zest of lime and a can of coconut milk. Then you cook some basmati rice until "just undercooked" - this was a bit hard for me to sort out mentally, but I did it (maybe slightly overdid it) and mix the "paste" with the rice in a baking dish with high sides. Put in the fish (I subbed tilapia for the sea bass, and it was still absolutely delicious - and much less expensive) on top of the rice, season, add a handful of snow peas (or sugar snaps), cover with tin foil and bake. He says for 15 minutes. Mine took MUCH longer - like 30, and the last 5 of those without the tin foil. Then sprinkle with sliced chilies, spring onions and cilantro leaves. Fantastic. Very very flavorful. I highly recommend that you do change some of the soy sauce to fish sauce, and play around with whatever fish you have, but I also recommend you make this dish. Very good. Oh, and I didn't deseed my chilies. We like things hot.

                                                                                                                                  7 Replies
                                                                                                                                  1. re: LulusMom

                                                                                                                                    I'm so reluctant with fish--but reviews like this edge me closer and closer. I know it's silly, but the smell in the house after cooking, the smell on my hands too, keeps me from really getting into fish. So thanks for the nudge. I do love to eat it!

                                                                                                                                    1. re: blue room

                                                                                                                                      blue room, I definitely do recommend the recipes done in the oven. Particularly so with the milder white fishes, thse recipes are both pretty hands-off (relatively speaking) and much lower on the odor scale than stovetop cooking, plus easy!

                                                                                                                                    2. re: LulusMom

                                                                                                                                      I've been dying to make this dish as soon as I read your description. This was dinner tonight and it was great! We made ours with striped bass. Our fish also required a longer cooking time. Following LLM's lead, I substituted fish sauce for some of the soy sauce. I'm so glad you mentioned that. I think it really adds a lot to the dish. My half a bunch of cilantro for a half a recipe may have been more than Jamie intended, as my rice was more green than brown, although I did not mind the extra cilantro. It is a wonderfully flavorful rice that we both enjoyed Very happy with our meal...thanks LLM!

                                                                                                                                      1. re: BigSal

                                                                                                                                        I'm thrilled that it was as big a hit for you as it was for us. Can't take the credit for it, but very happy anyway. Our rice was also more green than brown, but I thought that was how it looked in the picture? But it really is a great dish, so easy, one big pan so clean up is fast ... and the leftovers are receiving raves too.

                                                                                                                                        Did your "paste" really seem paste-like to you? Mine was awfully loose for a paste. Not that it mattered in the end, just wondering.

                                                                                                                                        1. re: LulusMom

                                                                                                                                          Ours was not paste-like at all and I was concerned that there was too much liquid for the "just undercooked rice," but it worked out perfectly. So many things to like about this one - the flavors, one pan cooking and quick to put together. We only made half a recipe so I need to find a way to use up the rest of the coconut milk.

                                                                                                                                          1. re: BigSal

                                                                                                                                            Totally agree on all the good things about the recipe, and somewhat relieved to hear that your paste was pretty much like mine.

                                                                                                                                      2. re: LulusMom

                                                                                                                                        Sounds wonderful LLM! I do not have this book but found the recipe on JO website. Here is the link for those without the book:
                                                                                                                                        http://www.jamieoliver.com/recipes/fi...

                                                                                                                                      3. Green Chili – p. 165 – Jamie’s America

                                                                                                                                        Well, I have to say, I’d never heard of green chili before so for that reason alone, I had to make this dish. Of course it didn’t hurt that this seemed like a quick and easy dish to pull together. It was, and pretty tasty too!!

                                                                                                                                        Ground pork is used in this recipe along w chopped onions, green bell peppers, green chili peppers, red tomatoes and, sliced garlic. Garnishes consist of romaine lettuce, mint (I used Thai basil), scallions, lime, tortillas and sour cream or yogurt. I used plain Greek yogurt thinned out w some milk, a little lime juice and seasoned w a little garlic and cumin powder.

                                                                                                                                        Pork is cooked in some olive oil then all veggies except tomatoes are added and cooked ‘til golden. Tomatoes get stirred in along w some water, though JO cautions not to make it too wet. This simmers for about 10 mins then is served over tortillas along w your choice of the garnishes.

                                                                                                                                        I had my doubts when all was cooked because the colour of my chili didn’t even remotely resemble the dark brown colour of Jamie’s. I even Googled “green chili” to see if perhaps there was an error in the recipe and something was left out. Certainly from the picture in the book you’d think there was some sort of browning agent . . . beef broth or maybe chili powder. I’ll be interested to see if anyone else makes this and what yours looks like. Since everything checked out online, I figured we should just eat. As it turns out, despite looking a little anemic relative to JO’s, it actually tasted pretty good. mr bc loved it.

                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                        2 Replies
                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          Did you roll it up and let the juice drip down your arms?
                                                                                                                                          We took delivery of 1/2 pig just last Saturday-- will be looking for pork recipes with interest.

                                                                                                                                          1. re: blue room

                                                                                                                                            We did indeed br! If you do make this I'd definitely recommend adding a bit of flavour to your sour cream or yogurt, I was glad I did.

                                                                                                                                        2. JAMIE'S FOOD REVOLUTION, p. 28. Quick Salmon Tikka with Cucumber Yogurt.

                                                                                                                                          Basically, you make your own raita, then saute slices of salmon filet which you've smeared with Patak's jarred tandoori paste.

                                                                                                                                          I didn't much like the stuff in the jar, but I couldn't find Sharwood's Tandoori Spice Mix, that day-glo red stuff that came in the small orange canister. If I were to do this again, I would toast some kind of dry rub, mix it with yogurt, smear it on the salmon, which I would leave in whole, serving-size pieces and roast in the oven.

                                                                                                                                          EDIT: Jamie also has recipes for curry pastes you make yourself, on p. 99, but none specifically called 'Tandoori."

                                                                                                                                          2 Replies
                                                                                                                                          1. re: Jay F

                                                                                                                                            Here is a recipe that sounds very nice and time consuming no doubt:)
                                                                                                                                            http://www.greedygourmet.com/2010/10/...

                                                                                                                                            1. re: herby

                                                                                                                                              Thank you, Herby. That sounds excellent, and I've printed it out to take shopping. Loved reading the "Masala" theory.

                                                                                                                                          2. Jamie at Home: Potato and chorizo omelette with a kinda parsley salad p.193

                                                                                                                                            This dish was pretty good, and quick to prepare. It's sort of like a tortilla española, baked in the oven. Chorizo is fried with already cooked, chunked potatoes until crispy. Perhaps next time I would not cook the potatoes all the way through before frying, because they overcooked in the frying pan and started crumbling. I sauteed some onions with the meat, as I had half a lonely onion begging to be used before expiration. A bit of rosemary is fried in the remaining chorizo oil (I wasn't a fan of the rosemary in here-it didn't seem to go well with the flavours) and beaten eggs are poured over top of the ingredients, and the pan is slid into a very hot oven. The 'kinda parsley salad' was just shallots, lemon juice, parsley, and olive oil. It looked lovely with the omelette, but didn't do too much to finish the dish. I would probably omit it next time.
                                                                                                                                            All in all, a tasty meal-probably good for breakfast, too!

                                                                                                                                             
                                                                                                                                            1. Greek Salad – p. 40 served with Lemon Oil Dressing – p. 24 - Cook With Jamie

                                                                                                                                              After some mixed experiences w the current COTM (The Homesick Texan), I ran to the safety of Jamie Oliver for last night’s dinner and I’m happy to report we had a success on our hands. Our main dish was souvlaki so I was in search of a side salad to go alongside but I didn’t have green peppers or cucumber to make my standard Greek Salad. A quick EYB search yielded this recipe and though Jamie notes it isn’t totally authentic, I loved that this called for avocado as I had purchased some for Texan dishes that I decided not to make so I was keen to use them up and, to see how they’d play out in a Greek salad!

                                                                                                                                              I found the recipe online so I’ll paste the link below to save time. The recipe also calls for Lemon Oil Dressing from p. 24 in the book. This couldn’t be simpler. You simply whisk or shake 3 ½ tbsp of lemon juice together w 10 tbsp of best quality EVOO and some S&P to taste.

                                                                                                                                              We loved the fresh, bright flavours of this salad. The avocado was lovely and it’s creaminess contrasted beautifully with the tang of the lemon and the acid from the tomatoes. When mr bc saw there was some dressing leftover, he asked if we could have this again the following night. High praise indeed from they guy who thinks bread is a vegetable and usually shies away from all things healthy!!

                                                                                                                                              Here’s the recipe link: http://wegottaeat.com/janice.cook/rec...

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              1. Mustard chicken, quick dauphinoise, greens, black forest affogato - 30 Minute Meals/Meals in Minutes

                                                                                                                                                http://www.jamieoliver.com/recipes/ch...

                                                                                                                                                I haven't bought this book yet, though I plan to. I've watched a bunch of episodes of the show on youtube and the recipe for this one is on the website. I watched the video of it while cooking (pausing frequently) to get his tips and instructions that aren't in the text. Believe it or not, I pretty much made this one in 35 minutes. I burned myself badly twice, so next time I think I'll do it in 40 minutes and skip the burns! Everyone really enjoyed it. I'm not a big mustard fan, but the chicken and sauce was really sweet and mild and flavorful. The potatoes! So awesome that a dish like a dauphinoise could be made in such a short amount of time. Rich, soft, creamy, flavorful, yum. The greens weren't so good, but the store didn't have any swiss chard so I used kale and it was very bitter. For the affogato I used strong hot chocolate rather than strong coffee because I wanted the kids to be able to eat it. I thought it was funny that in the show Jamie says it's a great dessert to pull out when the kids want a dessert and you forgot to make one. I'm not giving my kids instant espresso, yikes! Not if I want them to go to bed! Anyway, I can't wait to try more 30 Minute Meals (+60 Minute Clean Up).

                                                                                                                                                21 Replies
                                                                                                                                                1. re: sarahcooks

                                                                                                                                                  I love the book and have cooked probably 7-8 meals, with only one dud. I'm intrigued by this quick dauphinoise. Probably going to make it this weekend.

                                                                                                                                                  1. re: sarahcooks

                                                                                                                                                    I got the book for Christmas and have been meaning to try something, but things have been fairly busy. But Lulu and I have started watching the show, and she absolutely loves it and we agree that there are a lot of things we want to make that we've seen him do from the book. I find it hard to believe that I could do one of these meals in 30 minutes, but they are such full meals that I could either just figure on it taking longer, or I could skip a component.

                                                                                                                                                    Lilham, I'd like to know what the dud was, if you don't mind sharing.

                                                                                                                                                    1. re: LulusMom

                                                                                                                                                      It's the curry rogan josh. From what I remember, it's not clear how much water he expected us to add. Since he's also very vague with the sizes of the veg involved, I ended up with a curry that is very very diluted, and therefore bland. If he's given us some indication of size, I would have upped the amount of spice needed.

                                                                                                                                                      Out of the ones we've cooked, I especially like the piri piri chicken, jerk chicken and tasty crusted cod.

                                                                                                                                                      1. re: lilham

                                                                                                                                                        We just watched the piri piri chicken episode yesterday, and it looked really good. Lulu especially entranced by the Portuguese tarts. Did you happen to make those too?

                                                                                                                                                    2. re: sarahcooks

                                                                                                                                                      Thanks for the link Sarah, I am making this one tonight.

                                                                                                                                                      1. re: dkennedy

                                                                                                                                                        Are you going to do the full recipe, pudding and all? Please do report back! I have this book but am intimidated by the idea of trying to disentangle the pudding from the rest of the recipe. I'm curious if the whole thing falls apart if you skip a dish...

                                                                                                                                                        ~TDQ

                                                                                                                                                        1. re: The Dairy Queen

                                                                                                                                                          It wouldn't be a problem to skip the pudding. It takes seconds. Seconds that you could really use elsewhere if trying to do it in 30 minutes!

                                                                                                                                                          1. re: sarahcooks

                                                                                                                                                            That's great to know, thank you.

                                                                                                                                                            Have you cooked other menus in this book and skipped the puddings and found that it reduced your overall cooking time without messing anything else up?

                                                                                                                                                            ~TDQ

                                                                                                                                                            1. re: The Dairy Queen

                                                                                                                                                              I am doing the whole menu, except for the dessert. I started prep this morning. Prep alone took me a long time, so this 30 minute thing is a bit misleading. Having said that, very manageable if you can prep in advance.

                                                                                                                                                              I made the potatoes up to the point of adding the hot water. Leaving it at room temp until later in the day and then will cook as instructed. It smells great.

                                                                                                                                                              I rinsed the chard and will chop closer to meal time.

                                                                                                                                                              Chix is still in butcher wrap. Did chop up the garlic, leeks and rosemary for later use. All other ingredients are pulled.

                                                                                                                                                              We'll see how this all comes together.

                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                Oy! 30 Minute Prep! That's disheartening!

                                                                                                                                                                ~TDQ

                                                                                                                                                              2. re: The Dairy Queen

                                                                                                                                                                I think it would depend on the menu. I think there are some that are a little more intertwined than others. I think most you wouldn't have a problem though. Not all the menus have a dessert.

                                                                                                                                                                1. re: sarahcooks

                                                                                                                                                                  I don't have the book, but the way the recipe is set out online, it is hard to know how long to cook things for (if you separate out the recipes). For example in this recipe it tells you to put the potatoes on the heat, then start the chicken. It gives you 18 minutes to cook the chicken, but if you are slow, your potatoes are going to be way overcooked, unless you have the presence of mind to stop working on your chicken to go on to the next step with the potatoes. If I were just reading it as I cooked, if I fell behind in my cooking times, everything else would be overcooked. Has anyone found this to be true?

                                                                                                                                                                  1. re: dkennedy

                                                                                                                                                                    DK that's exactly what I was concerned about! If you skip a portion of the menu or if you're slower than the average cook or whatever, is everything going to be under or over cooked?

                                                                                                                                                                    ~TDQ

                                                                                                                                                                    1. re: The Dairy Queen

                                                                                                                                                                      I totally see your point DQ. The other problem with this system is if you love the potatoes but hate the rest of the menu, the next time you want to make it, you have to spend all kinds of time extracting the relevant info. I think the better approach would have been to have specific time lines for each recipe, then at the end of a menu explain how you could streamline it to do it all at the same time.

                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                        I have cooked probably 6-7 meals from the book. They are more like 1 hour feasts. I almost always skipped the pudding. I don't find skipping an element a problem at all. Since like you say, the timing in the book depends on you doing it as quick as Jaime (ie 30min). What I do is just using common sense when to take things off the heat or out of the oven.

                                                                                                                                                                        If you want real 30 minute meals, you will want to cook from the 15 min book instead :) I can see myself cooking a lot more from the 15min already. The meals all look much simpler, much more what I would cook now with a toddler. BTW the 15min book does have timing for each element. At least there is for the chicken itself.

                                                                                                                                                                        1. re: dkennedy

                                                                                                                                                                          Totally agree that it would have been better to give recipe times for the 30 minute book. I think it may be what has kept me from cooking from it. However, Lulu and I will be attempting the main dish from one of his menus on Sunday (and the salad from another later next week). I guess we'll just sort of have to guess time-wise (on the main, not the salad!).

                                                                                                                                                                          1. re: LulusMom

                                                                                                                                                                            Just reporting back as to how the meal came out:

                                                                                                                                                                            We didn't love it. Everything was ok, but this was not a meal I would repeat. You just lose something when you don't layer flavors and this approach doesn't allow for that.

                                                                                                                                                                            1. re: dkennedy

                                                                                                                                                                              Hi DK, I've kind of lost track here--was it this that you tried and didn't love: Mustard chicken, quick dauphinoise, greens, black forest affogato from 30 Minute Meals/Meals in Minutes?

                                                                                                                                                                              Bummer.

                                                                                                                                                                              ~TDQ

                                                                                                                                                                              1. re: dkennedy

                                                                                                                                                                                me too on losing track. Was it from 30 min (Meals in minutes) or the 15 minute book? Which menu? Gotta keep track so I can know which ones not to rush to make! Thanks in advance.

                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                  Yes, the mustard chix, dauphinoise, and greens. I didn't make the affogato. Everything was just kind of blah. And I didn't find the dauphinoise to be any less work than my regular recipe. I guess you skip the step of precooking the potatoes in milk but this came out much more starchy so I don't think I would make it this way again. Ever! The greens were edible but really not very tasty. The chicken was moist but nothing worth repeating. And again, none of it was very quick.

                                                                                                                                                                                  I would much rather roast up an eggplant, mash it up and serve it with some toasted pita and a glass of wine and call it dinner than eat this again.

                                                                                                                                                                                  1. re: dkennedy

                                                                                                                                                                                    wow, that sounds really unpleasant. So sorry you had such a bad meal, and thanks for taking one for the team.

                                                                                                                                                          2. Summer Tomato Pasta (Jamie At Home)

                                                                                                                                                            http://www.suntimes.com/recipes/pasta...

                                                                                                                                                            I am still on a JO kick and I made this the other day and had to post about it here. It's so quick and easy and you really can only make it in the summer! Definitely helps if you have a garden too. You put a pot of boiling water on and put a metal or ceramic bowl on top. When the water boils, add your pasta. You take a handful of mixed herbs (I used basil, parsley, lemon basil, lemon thyme, thyme, rosemary, oregano - but even just basil would be great!), chop them up, and put them in the bowl with butter and balsamic. When the butter melts you squeeze mixed cherry tomatoes or whatever tomatoes you have into the bowl and take it off the heat. When the pasta is done you mix it all together with some extra olive oil and parmesan. This was so delicious, I am going to try and make it as often as I can before it's too late and I have to wait until next summer!

                                                                                                                                                            1. Wild West Rice - Jamie's America p.320

                                                                                                                                                              Really not worth the time or effort. I admit I didn't have dill so subbed parsley which may have affected the flavor but I still didn't think it was great. The basmati rice was seriously undercooked after 45 minutes in the oven while the squash was quite soggy. I prefer my squash caramelized so I think I would cook the rice for longer and roast the squash separately then add it to the rice at the end. If I was going to bother making it again, which I probably won't.

                                                                                                                                                              1. Winter squash penne, mint & avocado chopped salad
                                                                                                                                                                Jamie's 15 min meals

                                                                                                                                                                This is something neither I or mr lilham will normally pick. We both prefer strongly flavoured food. For example, in the 30min meals, our favourites are things like the piri piri chicken and jerk chicken. But toddler likes pasta, so this is today's lunch. I was so glad I had a 15min meal planned. We ran very late this morning and didn't get home till 12. I didn't timed how long the cooking took. But I was cleaning up after lunch and doing the dishes by 1pm.

                                                                                                                                                                The pasta is best described as butternut squash, chickepea served on penne. Whizz the squash in a food processor with chilli, onion, sage. Jamie called for a chilli too, but I skipped it since toddler doesn't like heat. Add the puree to a casserole pan with chicken peas and stock, and cook. Cook pasta. Then make a salad with tomato, avocado, lettuce and cucumber. Dress with mint, olive oil, balsamic vinegar, salt and pepper. Scatter with feta.

                                                                                                                                                                Mr lilham added Fuschia Dunlop's chilli oil to his pasta since we omitted it in the puree. I ate mine without additional chilli. We both think it's ok, but then this is not our type of food. Toddler loves loves hers. It's pasta with butternut squash puree afterall. We both love the salad though.

                                                                                                                                                                13 Replies
                                                                                                                                                                1. re: lilham

                                                                                                                                                                  I tend to like spicy food much more myself, but I have to say, I love the sound of this. Always like pumpkin or squash stuffed pastas with sage. Thanks for the report. Want book!

                                                                                                                                                                  1. re: lilham

                                                                                                                                                                    Forgot another change I've made is not pureeing the chickea pea and squash mixture. Jamie asked you to use a stick blender to whizz the squash, chickpea and stock pasta sauce. But the picture clearly shows a pasta with mushed squash and whole chickpeas. Also a generous amout of grated Parmesan is also added to the pasta sauce, which I forgot to mention in the original post.

                                                                                                                                                                    1. re: lilham

                                                                                                                                                                      lilham, does he have you whizz the squash before cooking it?

                                                                                                                                                                      ~TDQ

                                                                                                                                                                      1. re: The Dairy Queen

                                                                                                                                                                        Yes, Jamie said to whizz the squash. Mine came out to be like squash puree from the food processor. I'm thinking maybe if your food processor merely chops the squash, then it makes sense to puree the squash and chickpea mixture with a stick blender.

                                                                                                                                                                      2. re: lilham

                                                                                                                                                                        Jamie's 15 Minute Meals (Summary Post)

                                                                                                                                                                        Links to two other meals I've previously reviewed from this book
                                                                                                                                                                        THAI CHICKEN LAKSA http://chowhound.chow.com/topics/8715...
                                                                                                                                                                        GREEK CHICKEN, HERBY VEGETABLE COUSCOUS & TZATZIKI (p38) http://chowhound.chow.com/topics/8715...

                                                                                                                                                                        I've cooked from this book at least once a week since I've got it. I have to say, I love it a lot. Being 'meal' based, it's perfect for lazy meal planning, as I know I can just pick one page, and not have to think about the combination of carbs, protein and veg. The meals are all flavourful and doable in 30min.

                                                                                                                                                                        GRILLED CAJUN PRAWN, SWEET POTATO MASH, HOLY TRINITY VEG
                                                                                                                                                                        I used peeled uncooked prawns instead of shelled ones asked for in the recipe. I also used more than the 2 (or was it 4) per person. The prawns are seasoned with cajun seasoning, and then cooked in a pan with thyme. I skipped the step on crisping under the grill, but instead stir fry the prawns until they are cooked. The sweet potatoes are sliced thinly in the food processor, boiled, drained and mashed. The holy trinity veg is celery, frozen sweet corn and peppers fried with sweet smoked paprika, salt and pepper. I think lemon is added somewhere but can't remember. Serve the prawns and veg on top the sweet potato mash. The mash/veg is very nice with a smokey taste to it.

                                                                                                                                                                        CHILI CONE CARNE MEATBALLS
                                                                                                                                                                        I saw this one on TV first and decided to make it. Put bulgar wheat in a pot with water, preserved lemon and cinnamon stick and start simmering. Season the beef mince (turkey mince in my case) with garam masala and salt and pepper. Make into balls, and start browning. Blizz in a blender passata, spring onion, jarred red pepper and smoked paprika. Transfer the sauce into a pot and start boiling. Move the browned meat balls into the sauce, and add kidney beans and cumin seeds. Char a chilli under the grill (or a gas stove). Once the meat beals and bulger wheat is done, mash the beans a little with a fork, and serve with lime wedges, charred chilli, and a dallop of yoghurt.

                                                                                                                                                                        We didn't have any preserved lemons. I forgot about the cumin seeds. But the sauce still turns out really nice. I like it, but mr lilham is so so with it. But he loves the charred chilli and how it complements the sauce. The turkey meatballs are a lot drier than beef ones as you'd expect, but mr lilham loves his (he's the non red meat eater). I'd prefer mine with fatter beef mince.

                                                                                                                                                                        PS. My meal planner said I've cooked the Cajun Chicken too. But I can't remember anything about it! This week I have the pasta pesto, garlic & rosemary chicken p172 and golden chicken, braised greens & potato gratin p48 on my meal plan.

                                                                                                                                                                        1. re: lilham

                                                                                                                                                                          You are AWESOME thank you!

                                                                                                                                                                          Here are links to two of the recipes. It looks like he's putting some recipes on his site (finally!) http://www.jamieoliver.com/recipes/be...

                                                                                                                                                                          http://www.dailymail.co.uk/femail/art...

                                                                                                                                                                          Othe recipes from the show: http://www.jamieoliver.com/recipes/tv...

                                                                                                                                                                          ~TDQ

                                                                                                                                                                          1. re: lilham

                                                                                                                                                                            Thank you so much for this lilham!

                                                                                                                                                                            1. re: lilham

                                                                                                                                                                              I have the meatballs on my list so I'm glad you liked them. I'm really enjoying the TV series, I have to say (apologies to those across the pond who can't watch it).

                                                                                                                                                                              I made the sausage gnocchi the other night which we enjoyed. Will post further when I'm at home and can refer to the book.

                                                                                                                                                                              1. re: lilham

                                                                                                                                                                                I made the chili con carne meatballs last night, as written, with beef. We loved it. The preserved lemon in the bulghur adds another layer of flavour - considering the quick cooking time, the flavours are fantastic. Loved the meatball sauce, with the charred chilli. A big hit at greedygirl mansions.

                                                                                                                                                                              2. re: lilham

                                                                                                                                                                                After all the glowing reviews from me, I'm happy to finally find a couple of duds in Jamie's 15min meals.

                                                                                                                                                                                PASTA PESTO, GARLIC & ROSEMARY CHICKEN p172
                                                                                                                                                                                A very simple meal consisting of a pesto pasta with blanched spinach and green beans, topped with tomatoes. Chicken is cooked as standard 15min meal way, bashed, seasoned with salt, pepper and rosemary. The problem I had was I didn't buy enough basil for the pesto. Jamie has the very vague amount of a bunch. I ordered a pot from the supermarket but that's not nearly enough. Mr lilham commented that the pesto looked very pale! I checked my normal pesto recipe, it's basically identical except it says 50g of basil for 50g of almonds. If I'd remember to check I'd have ordered a large bag instead. This obviously won't be a problem if you grow your own or have a lot of basil. But otherwise I really like the idea of adding so much veg to the pesto pasta, and I think I'll continue to do that in the future. I've substituted almonds with ground almonds (for the toddler), spinach with baby spring green, but I don't think either significantly changes the dish. (I've made pesto with ground almonds many times for my toddler. She loves pesto pasta).

                                                                                                                                                                                GOLDEN CHICKEN, BRAISED GREENS & POTATO GRATIN p48
                                                                                                                                                                                Slice potatoes in a food processor and then boil. Slice onions and fry in a roasting pan with chicken stock (marigold bouillon in my case), ripped sage, salt and pepper. Then season the chicken the 15min way with rosemary, salt and pepper and fry with bacon (turkey). Drain the potatoes and put into the roasting pan. Add single cream and dust with parmesan cheese. Move the roasting pan to under the grill. Fry baby leeks in the potato pan, then add spinach (baby spring green for me) and frozen peas. We didn't like this at all. The chicken and the veg tasted far too bland to our taste. The gratin is ok, but I miss the creaminess of a real gratin. If you have seen the show, Jamie mentioned again and again how the recipes in this book is low fat. (A nutritionist has been consulted for the book). For example, he's substituted cream with yoghurt in many of the meals I've seen on the telly. I think the gratin is probably my problem of wanting something naughty and high fat. But I still don't like the chicken and veg.

                                                                                                                                                                                1. re: lilham

                                                                                                                                                                                  Thanks for reporting back on the golden chicken--that's one of the recipes he has up on his website right now and the potato gratin was calling to me, much as it appears to have been calling to you. I think I'll skip it for now as I wouldn't want a dud to be my first recipe out of the book!

                                                                                                                                                                                  I love this comment, "season the chicken the 15min way"...I suppose we're all going to become very familiar with this approach. Does he have you frequently bashing other meats the 15min way, too?

                                                                                                                                                                                  ~TDQ

                                                                                                                                                                                2. re: lilham

                                                                                                                                                                                  Jamie's 15 minute meals

                                                                                                                                                                                  I made two more meals from the book last week. Can you tell I'm totally in love with this book!

                                                                                                                                                                                  MEXICAN TOMATO SOUP, CHILLI NACHOS, VEGGIE & FETA SPRINKLES
                                                                                                                                                                                  Mr lilham doesn't like soup. I like soup. We never have soup nights because 1/2 of us doesn't like it. But I convinced mr lilham to agree with this because he's a nachos fan, and he's been very impressed with Jamie's new book. (He helps with cooking so he knows how easy these are). This is basically a standard tomato soup made with tinned tomatoes, jarred grilled peppers. The only trick he used is adding basmati rice in it. (I used thai jasmine as that's what I always have). He explained on tv this makes the soup morish without the cream. A drizzle for the soup is made with yoghurt, pickled jalapeno and a bit of the pickle water from the jar. The nachos is simply covered with cheddar cheese, and served with cherry tomatoes (we used normal tomatoes), avocado and feta. I used a lot more than the amount of avocado and feta suggested in the recipe, because mr lilham likes a more substantial meal. He also drizzle chilli oil on the tomato soup, in addition to the picked jalapeno yoghurt. We both love the meal.

                                                                                                                                                                                  KILLER KEDGEREE, BEANS, GREEN & CHILLI YOGHURT
                                                                                                                                                                                  Me, mr lilham and the toddler all really enjoyed this one. We've never had kedgeree before, the best description I have is curried rice. The recipe is online so I won't try to summarise here
                                                                                                                                                                                  http://www.jamieoliver.com/recipes/fi...
                                                                                                                                                                                  The kedgeree is served with simply blanched green dressed with olive oil and lemon juice. I didn't make the chilli yoghurt and the curried rice is flavourful enough without it.

                                                                                                                                                                                  1. re: lilham

                                                                                                                                                                                    I love kedgeree, looking forward to this one!

                                                                                                                                                                                3. Kinda Sausage Cassoulet (Meals in Minutes, pp 244-246)

                                                                                                                                                                                  I got this book for Christmas last year and have *finally* gotten around to using it. About time. I've made the decision that the way that works best for me is to pick particular parts of a meal that look good to me and make those. I don't really eat a dessert (pudding) with every meal, and this main didn't really seem to need either a carb or a vegetable (the other two things in this menu are warm broccolini salad and meringues). So, with every intention of timing this so that I could report on how well it fit into the whole 30 minutes business, I rolled up my sleeves and started. First problem is that my oven's broiler doesn't work (grumble grumble), but in the past I've always just set the oven for 500 and left things in for just a little longer. So as Jamie asks, I put the sausage in the oven at high temp. I'm afraid that I will be unable to give you an accurate time on how long this took me because ... the fire department showed up at my house when the smoke alarm went off and I stood frantically trying to turn it off and not succeeding, yelling to a stunned and motionless Lulu to call 911 and tell them not to come. A wee bit embarrassing. Oven immediately turned off but in the crazed moment the sausages were left in the still hot oven. Once the firemen left (and they were very kind and understanding, bless their hearts) and I'd silently cursed my husband for having left the information on how to call the alarm company in a locked cabinet while he was away, I got back to cooking. Basically you put cut up (turkey for me) bacon in a heavy roasting pan on the stove and cook that, then add rosemary, sage and bay leaves, then onions and leeks and some boiling water and cook all that down, add tomato sauce and canned beans, make a nice breadcrumb/garlic/sage mix and put on top, then put the (now quite overcooked from sitting in the hot oven) sausages on top of that and add a bit more of the breadcrumbs and broil again. OK. Houston, we have a problem. I'm not *about* to try anything even close to broiling, so I stuck it in the oven at about 400 for 20 minutes. Drink massive amounts of wine to calm down during that 20 minutes (this part not in the recipe, but if it goes the way mine went, I highly recommend it).

                                                                                                                                                                                  Bottom line: Any of these recipes that call for broiling are not going to work within the 30 minute time frame for me. I can do them, I just need to slow things down. I also realized, before the night got so exciting, that I am a cut and wash kind of person, and that really isn't the 30 minute way. His way seems to me to mean that you end up with a lot to wash at the end, whereas I usually wash as I go. Will I be able to do that? Will I want to? Probably not. But ... aside from the very overcooked sausages (hot Italian turkey ones from WFs) this was actually truly delicious. I look forward to making it again - cutting my leeks and onions earlier in the day, making my breadcrumbs earlier, maybe cooking the sausages on the stove top, basically taking it a bit slower. It is still a very simple recipe and the results were tasty.

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                                    OMG and lol (sorry) at the fire department turning up! At least you know you'll be safe if you have a real fire on your hands...

                                                                                                                                                                                    Glad the recipe turned out well in the end. Still laughing here....

                                                                                                                                                                                    1. re: greedygirl

                                                                                                                                                                                      After the wine it was a lot funnier to me too! It was sort of surreal to hear the firetrucks and know they were coming to my house.

                                                                                                                                                                                    2. re: LulusMom

                                                                                                                                                                                      Yikes, what a day! After all of that, I'm glad the food was delicious. And, I get your point that if the 30 minute cooking leaves you with a ton of dishes to be washed at the end of the whole thing, then that is going to be a problem. If I can just put everything in the dishwasher as I go, that might work for me... But I suppose that depends on what the item is...

                                                                                                                                                                                      And, well, now you kind of have some insight into your family's fire emergency preparedness that you can tweak...

                                                                                                                                                                                      ~TDQ

                                                                                                                                                                                      1. re: LulusMom

                                                                                                                                                                                        Wow, what an exciting evening! At least it makes for a great story. Wonderful review!

                                                                                                                                                                                      2. MEALS IN MINUTES: Sprout salad (meal starts p. 186)

                                                                                                                                                                                        Doesn't sound very interesting, title-wise, does it? But it is wonderful. This is supposed to go with an asian-style salmon and lychee dessert. Instead I served it with a Vietnamese chicken dish from Mighty Spice and rice. For me, this salad alone would have taken up enough of a chunk of the 30 minutes that I don't think the whole meal in that amount of time would be possible, but it is hard to say - I did it in parts. So, start by putting the leaves (um, no, I'm going with chopped) from a large bunch of cilantro in a bowl with some sprouts (I started by putting both in a colander to wash - would that have counted toward my 30 minutes? I'm guessing JO would say no) and then chopped the cilantro. Put a frying pan on low heat and add unsalted "bashed" cashews with a lug of olive oil. Toss occasionally until golden. I may have left mine in a tad too long as I was trying to also make Lulu's lunch and cut up the chicken for dinner at the same time. Once the cashews are ready, drizzle with honey and set aside. Finely slice 1/2 red chili (next time I'll use more) and cut a mango into bite size chunks - add to the cilantro and sprouts. Dress with soy sauce, olive oil, sesame oil and juice of 1 lime or lemon. Toss with the cashews. We *loved* this salad. I'm not sure how much the honey added (note: I am not a huge honey fan) and I think you could just use regular salted cashews that you keep around the house. I don't care that I couldn't have made this and the rest of the recipe in only 30 minutes. Given that I was able to do it in stages and also prep my chicken dish I had a meal that came together fairly quickly and was spot on wonderful.

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                          Brava! Sounds delicious. Sounds like this is really not a weeknight cooking book if you want to do the full menus, unless you have a little extra time. But it sounds like the results are pretty good if you want to pick a recipe here or there! Did you have the same "cleaning up as you go" conflict that you had with the last MIM/30MM recipe you tried?

                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                          1. re: The Dairy Queen

                                                                                                                                                                                            Absolutely on all points. If I (maybe someone who doesn't want to wash as she goes, or who has very good knife skills could do it) tried to make this full meal in 30 minutes I'd end up looking like a mad woman, hair standing on end, eyes dilated, clothes disheveled (oh wait, I look like that after cooking some meals anyway ...). Now of course if he considers having the sprouts and cilantro already washed, has an easier time with mango than most, yeah, maybe. It does look like the salmon is a fairly easy dish. But I think I like washing as I go, and I think I like not feeling like I'm under the gun, and I like doing some stuff in advance if I can. That said, yes, two delicious dishes from this book. So ... it wins on flavor, but at least for me, this is not a go-to book for "ok, I need an easy, quick dinner" nights.

                                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                                              I read an interview where Jamie says the 30min meals are more big weekend meals you cook for your family. It's definitely not a quick easy dinner book. On the other hand, the 15min one is for weeknight dinners. Hope this make sense. It really doesn't help the US title for the 30min one is meals in minutes. That'd imply the meals took 5min or so to me!

                                                                                                                                                                                              PS. I think the 30min one is brilliant in how he combines multiple courses togther, and mostly it's an hour cooking to get carbs, protein, veg and dessert all on the table.

                                                                                                                                                                                              1. re: lilham

                                                                                                                                                                                                Makes total sense and is why I'm REALLY wanting that 15 minute book. And again, the two recipes I've tried from Meals in Minutes have been really tasty, just not quick.

                                                                                                                                                                                                1. re: lilham

                                                                                                                                                                                                  Yes, I read something similar that it was only after he'd published 30MM and started hearing the feedback from people that he realized he was "showing off" a bit too much and that those were really not weeknight meals. My understanding is that he's streamlined some of the directions to be less "chatty", too, and easier to follow while under the gun to get a meal on the table.

                                                                                                                                                                                                  ~TDQ

                                                                                                                                                                                          2. JAMIE'S FOOD REVOLUTION - Roasted Potatoes, Parsnips, and Carrots, p 202

                                                                                                                                                                                            Potatoes, parsnips and carrots are pre-boiled and then pan roasted for an hour with olive oil, rosemary and garlic.

                                                                                                                                                                                            I will definitely make this again. It was straightforward, the potatoes turned out wonderfully -- my note in the book actually says "perfectly" - crispy and caramelized on the outside, gorgeously fluffy in the middle - the carrots were well-caramelized (which I love) and I appreciated how the smell of the rosemary and garlic filled the kitchen.

                                                                                                                                                                                            I normally roast my veg in the same pan as the chicken, but this time I wanted keep the spices from the rub on the meat from contaminating the veg. I remembered this recipe and decided to give it a shot. Getting roast potatoes perfectly crispy on the outside yet warm and soft on the inside can sometimes be a bit of a challenge for me. I realize after trying this recipe that my decision to leave the skins on the potatoes & not pre-cook them has probably been my downfall in the past. Roughly tossing the potatoes in the colander a few times when they've been boiled helps to create more surface area to crisp up once the spuds are in the roasting pan.

                                                                                                                                                                                            I didn't have any parsnips and decided to substitute some small turnips I had sitting around from the farmer's market. This didn't work out as well as I would have hoped; the turnips were over-cooked by the time the potatoes were done (I should have cut them larger, I guess) and I found that the parts that caramelized tasted bitter, not sweet. Others at the table disagreed and thought the turnips were fine, but I didn't hear anyone raving about how delicious they were, either. Next time I will just use the parsnips. :-)

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: geekmom

                                                                                                                                                                                              I found this recipe that sounds like the one you describe, geekmom... Is it? I love roast parsnips and was intending to do something similar this weekend.
                                                                                                                                                                                              http://www.jamieoliver.com/us/recipes...

                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                Gio, yes, that's it - the same recipe. Well done. I didn't look for it for very long; I found the number of recipes on his site a little overwhelming. :-) In a good way, of course!

                                                                                                                                                                                            2. The TV series of 15-Minute Meals has just started. I've just watched the first episode and the dishes looked great and he made it look like child's play! It may be available on the net somewhere...

                                                                                                                                                                                              8 Replies
                                                                                                                                                                                              1. re: greedygirl

                                                                                                                                                                                                holy cow. Will start searching BBC America.

                                                                                                                                                                                                1. re: greedygirl

                                                                                                                                                                                                  Ooh, excellent. I will take a look. Thank you for the heads-up!

                                                                                                                                                                                                  1. re: greedygirl

                                                                                                                                                                                                    Folks, we know people may want to watch this show, and other folks just want to be helpful, but exploring how to get around copyright/DRM restrictions isn't something that's on topic for Chowhound. If anyone has a legitimate way for North Americans to check out these shows, please go ahead and post it, but discussions of making DVDs, etc, will be removed.

                                                                                                                                                                                                    1. re: greedygirl

                                                                                                                                                                                                      So, it seems you can get 10 glossy recipe cards (20 recipes total) through collecting tokens from the Daily Mail. I think that means those of us in North America are out of luck, but some of the rest of you might be able to take advantage of this. So jealous! http://www.dailymail.co.uk/home/prmts...

                                                                                                                                                                                                      ~TDQ

                                                                                                                                                                                                      1. re: The Dairy Queen

                                                                                                                                                                                                        NOTHING would induce me to buy The Daily Mail, tbh. *shudder*

                                                                                                                                                                                                        1. re: greedygirl

                                                                                                                                                                                                          HA! Not even10 free double-sided laminated recipe cards?

                                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                                          1. re: The Dairy Queen

                                                                                                                                                                                                            No. The daily mail story generator like this
                                                                                                                                                                                                            http://charlieharvey.org.uk/daily_mai...

                                                                                                                                                                                                            Is not far from what the real paper is like.

                                                                                                                                                                                                      2. re: greedygirl

                                                                                                                                                                                                        I was just procrastin--- err I mean doing serious research on the Food Network Canada site and I noticed they have started uploading streaming video of Jamie's 15-Minute meals. There are currently 5 episodes available and no doubt more will appear soon. w00t!

                                                                                                                                                                                                        http://www.foodnetwork.ca/video/index... -- navigate to "TV shows" on the left hand menu and scroll down for Jamie's 15 Minute Meals.

                                                                                                                                                                                                      3. JAMIE'S 15-MINUTE MEALS, Sizzling Chicken Fajitas, Grilled Peppers, Salsa, (Rice & Beans), p32

                                                                                                                                                                                                        I made this for dinner last night, but opted to skip the rice and beans as I didn't have any cooked brown rice to hand, and couldn't be bothered to make any! So I made a half recipe or thereabouts of the chicken, but doubled the number of flour tortillas, and kept the other quantities the same, if that makes sense.

                                                                                                                                                                                                        Anyway - we loved this! It's very easy - griddle peppers and onions, pound chicken, season with salt and pepper and smoked paprika and pan-fry. The salsa is a dried chipotle, reconstituted in a bit of hot water, whizzed with spring onion, tomato, fresh coriander, chilli, lime, soy and balsamic vinegar. A little unorthodox, maybe, with the soy and balsamic, but deliciously spicy and smokey. I drizzled a little yoghurt over the veg, as instructed, but subbed ricotta salata for feta, as I have some I'm trying to use up. Great flavours for minimal effort - I'd say about half an hour of leisurely cooking and I could have made the rice and beans easily in that time as well.

                                                                                                                                                                                                        JAMIE'S 15-MINUTE MEALS, Crab Bolognese, Crunchy Fennel Salad, p174

                                                                                                                                                                                                        This one was about 20 minutes. Chuck some fresh red chilli, carrot, spring onions, garlic, fennel seeds, anchovies and basil stalks in a food processor, along with the stalky bit of a bulb of fennel. Blitz, then saute with a tablespoon of olive oil. Finely grate lemon zest over the veg, then add brown crabmeat, a splash of white wine (vermouth) and some passata. Leave to simmer, while you prepare a salad of little gem (romaine), fennel and mint (left this out as couldn't be bothered to go into the garden in the dark and cold). Dress with oil and lemon and some parmesan (ricotta salata). Once your pasta is cooked, add white crabmeat to the sauce with some chopped basil and the juice of a lemon. Loosen if you need to with pasta water (this wasn't necessary). Combine pasta and sauce and serve with the salad.

                                                                                                                                                                                                        Mr GG thought this was terrific. I thought it was so-so, because I felt that the tomato overwhelmed the delicate flavour of the crab. I prefer a simpler crab pasta, I think. Still, it was tasty, and a bit hit with him indoors.

                                                                                                                                                                                                        Three winners from this book so far - I'm making another recipe tonight!

                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                        1. re: greedygirl

                                                                                                                                                                                                          I'm glad you're having success with this book. I finally caved in and ordered a copy. I received an email saying my book was on the way. I ordered a second book for a friend but that one appears not to have shipped yet, perhaps because of hurricane Sandy. Ironically, I ordered that one first...

                                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                                          1. re: greedygirl

                                                                                                                                                                                                            Thanks for these reviews. I'm looking forward to trying these recipes - I'm particularly intrigued by the salsa, which sounds heavenly. My copy arrived at the cookbook store yesterday -- now I am just trying to figure out when I'll have time to drive over there :-)

                                                                                                                                                                                                            1. re: geekmom

                                                                                                                                                                                                              The salsa is good - just be careful not to put too much water in to rehydrate the chipotle like I did. My salsa turned out a bit watery but I added another tomato and it was fine.

                                                                                                                                                                                                              1. re: greedygirl

                                                                                                                                                                                                                Thanks; I will keep this in mind. I haven't read the recipe yet, obviously, but I take it you used dried chipotles? I have some in a tin so I may be able to sub those.

                                                                                                                                                                                                            2. re: greedygirl

                                                                                                                                                                                                              I tried several recipes already. I loved the lamb meatballs with chickpeas, the pork with Hungarian sauce is fantastic and the ricotta fritters too. I slightly changed some recipes (sides, beef instead of lamb etc.) because I didn't have ingredients I needed. Also, I didn't track the time it took me to cook but I am convinced it was longer than 15 minutes. However, I am confident that I can get close to 15 min. after cooking the recipes a few times.

                                                                                                                                                                                                              I will add more details like page #s when I get home.

                                                                                                                                                                                                              I love Jamie's recipes and I can honestly say that I never had a recipe fail. They always turn out great and quite a few came absolute favorites over the years.

                                                                                                                                                                                                              I plan to try three more recipes this weekend/next week: Kofte with greek salad, parma pork with zucchini and the herb pasta recipe.

                                                                                                                                                                                                              1. re: josey124

                                                                                                                                                                                                                Ok, here we go. Jamie's 15 minute meals:

                                                                                                                                                                                                                Spicy Cajun Chicken (p 28)
                                                                                                                                                                                                                Great crispy chicken with sweet potato mash. I didn't make the salsa though, we had a mixed salad with it just because we needed to clear the fridge of some stuff.
                                                                                                                                                                                                                I also didn't have sweet chili sauce for the mash. I used smoked paprika. The chicken recipe I followed as described in the book. Quick and tasty!

                                                                                                                                                                                                                Crispy Parma Pork (p 88)
                                                                                                                                                                                                                BF made it tonight. He had no problems following the recipe and it was great. Very tasty pork and the zucchini were delicious too. Stunny rice. We were surprised how well it goes together. Definitely going to cook that one again too.

                                                                                                                                                                                                                Pork Steaks with Hungarian Sauce (p 94)
                                                                                                                                                                                                                Loved it!!! The sauce is amazing with fennel, apple and peppers. I was a little sceptical about so many different flavours but that is what makes the dish. Definitely making that one soon again. Very quick one by the way. It all goes into the processor and then in the pan for a few minutes. Terrific recipe!

                                                                                                                                                                                                                Lamb Meatballs (p 104)
                                                                                                                                                                                                                I used beef since we don't like lamb. I really liked this one too. Very flavourful sauce! The harissa yogurt is a great little addition that literally takes seconds to put together. Freezes well too by the way.

                                                                                                                                                                                                                Chorizo Carbonara (p 178)
                                                                                                                                                                                                                I didn't make the salad because I didn't have the ingredients at home. The carbonara was good but our least favourite recipe so far. I think I would add more chorizo next time. It wasn't a good cooking day for me and I was rushing around too much like a headless chicken. I think I will try it again just because I think the recipes are so good that I must have done something wrong. I can see from the ingredients that it should be more flavourful than it was.

                                                                                                                                                                                                                Ricotta Fritters (p 232)
                                                                                                                                                                                                                That was stunning! We had never anything like those fritters and definitely enjoyed them a lot! Very tasty. I again didn't make the salad because I didn't have zucchini at home. I really have to go back to all recipes and make the sides as suggested. The sauce is great (I didn't use the optional anchovies) and the fritters terrific. For sure a winner and instant favourite.

                                                                                                                                                                                                                I plan on trying lots more from this book. I am a huge Jamie Oliver fan for over a decade now and have bought and cooked from every book he published. This one is climbing quickly to the top of my favourite JO books. Quick and tasty with natural ingredients is exactly what I want.
                                                                                                                                                                                                                I can't wait for the show. I love to watch him cook.

                                                                                                                                                                                                                1. re: josey124

                                                                                                                                                                                                                  I'm going to start with the pork steaks when my copy of the book arrives. Those sound so good, and fall-ish!

                                                                                                                                                                                                                  Thanks for the terrific report!

                                                                                                                                                                                                                  ~TDQ

                                                                                                                                                                                                            3. JAMIE'S 30 MINUTE MEALS Rogan Josh p.80

                                                                                                                                                                                                              I know people have commented here and elsewhere that the 30-minute concept is rather a joke in this book. Well I don't see any way that one person could make this meal in anything less than an hour. I just made the curry, so no fluffy rice, carrot salad, poppadoms or flatbread and from start to finish it was at least 45 minutes. Admittedly I didn't have any rogan josh paste (can you even buy that in the US?) so I had to make that from scratch using Camellia Panjabi's recipe in The 50 Great Curries of India. But I started the vegetables simmering while I made the paste so I didn't lose any cooking time. I don't see how prepping and cooking 2 onions, a butternut squash, a cauliflower, a bunch of cilantro could be done in 30 minutes.

                                                                                                                                                                                                              As lilham says above, Jamie isn't very specific on the amount of water to add but I think that's so you can make it the consistency you like. I just kept adding boiling water when I thought it was drying too much and as I said, it needed to cook for far longer than it would need to make it a 30-minute meal.

                                                                                                                                                                                                              But it tasted good. Not stellar but fine for a weeknight meal. Definitely needs the yogurt.

                                                                                                                                                                                                              19 Replies
                                                                                                                                                                                                              1. re: JaneEYB

                                                                                                                                                                                                                Sounds like the timing is really off on this one. Glad it was at least good. I think I'm going to consider my 30MM a weekend supper book...

                                                                                                                                                                                                                ~TDQ

                                                                                                                                                                                                                1. re: The Dairy Queen

                                                                                                                                                                                                                  It is definitely for the weekend, if only for the large portions it all makes. When it comes to the times, I think something to keep in mind is how Jamie cooks and how he wants other people to cook - he's not measuring anything. He is just eyeballing things and chucking them in. I can't tell you how much time it saves me when I do things that way. On the show he'll often do things like look at a carrot, say "You don't need to peel that, there ain't nothing wrong with that" and shove it into the food processor. I can be overly perfectionist (and have a horrible habit of triple checking amounts listed in recipes) and I find his carefree approach refreshing.

                                                                                                                                                                                                                  1. re: sarahcooks

                                                                                                                                                                                                                    <"On the show he'll often do things like look at a carrot, say "You don't need to peel that, there ain't nothing wrong with that" and shove it into the food processor.">

                                                                                                                                                                                                                    You have to remember that Jamie, if he's using vegetables from his own garden, grows his produce in hyper organic soil. As long as the carrot is washed/scrubbed I would say it's OK not to peel. But, I would definitely peel root vegetables that were bought in a supermarket if you don't know where they've been grown...

                                                                                                                                                                                                                    It's been fascinating to read all these 15 and 30 minute reports. Makes me want to run out and buy the books.

                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      I thought the exact same thing about the carrot. Not even one from the farmers market would go unpeeled around here. Then again, I don't peel my potatoes (but do scrub well). Am I confused??

                                                                                                                                                                                                                      1. re: LulusMom

                                                                                                                                                                                                                        Hah.. I do the same thing. And, I'm not even certain all the potatoes I use are "organic." Here's Bittman's opinion on the matter:
                                                                                                                                                                                                                        http://dinersjournal.blogs.nytimes.co...

                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                          Thanks so much Gio. That was interesting. Maybe I need to lighten up about carrots.

                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                            I'm on Bittman's page. I scrub carrots and potatoes well, and never peel (unless I'm making something that truly demands it, which is relatively rare). I do try to buy organic ones, though.

                                                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                                                          Gio, lots of the recipes from both books are on his website. I assume more and more of the 15 minute meals will get added as his show progresses.

                                                                                                                                                                                                                          http://www.jamieoliver.com/recipes/tv...
                                                                                                                                                                                                                          http://www.jamieoliver.com/tv-books/j...

                                                                                                                                                                                                                          By all means, join us!

                                                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                                                          1. re: The Dairy Queen

                                                                                                                                                                                                                            Thanks TDQ...I saw that. He certainly has a lot of recipes for beef. I have 3 of his other books and like pretty much everything we've cooked from them. Perhaps it's time to see what he's up to now.

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              I think he has a lot of fish recipes. Maybe because I can't eat fish/seafood. I would love more beef recipes ;-)

                                                                                                                                                                                                                              1. re: josey124

                                                                                                                                                                                                                                Isn't that just the way... josey? We haven't eaten red meat since my husband's triple bypass many moons ago. And of course I really should qualify that because I love lamb and bison so do make a few allowances for that along the way.

                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                  I guess it is always like that. I used to be a vegetarian and now I find there are not enough meat recipes :-) so I add bacon to everything haha.
                                                                                                                                                                                                                                  I don't like lamb so I usually sub with beef. That should work the other way around too eh? Have you tried that? Ground beef is apparently also easy to sub with ground turkey.

                                                                                                                                                                                                                                  1. re: josey124

                                                                                                                                                                                                                                    Josey, maybe you need this book: Meat, by Adrian Richardson. http://www.chapters.indigo.ca/books/M...

                                                                                                                                                                                                                                    I admit I haven't cooked anything from it yet, but there is something about seeing this book sitting on the shelf beside the gazillions of vegetarian cookbooks from the old days that I find funny. (I'm also a former vegetarian who is now making up for lost time.)

                                                                                                                                                                                                                                    1. re: geekmom

                                                                                                                                                                                                                                      geekmom, great! Thanks for the tip. The book looks interesting! I put it on my xmas wishlist. You can't ever have too many meat cook books!
                                                                                                                                                                                                                                      I have this one http://www.amazon.ca/River-Cottage-Me...
                                                                                                                                                                                                                                      I can highly recommend it. Even just looking at it is fun.

                                                                                                                                                                                                                                      Recovering vegetarians unite!

                                                                                                                                                                                                                                      1. re: josey124

                                                                                                                                                                                                                                        Ooh, yes, I have had my eye on that River Cottage Meat book for a while! I think I'll have to get it from the library. Thanks for the suggestion :-)

                                                                                                                                                                                                                                        Fun story - I bought "Meat" because I met Adrian Richardson's mom at a B&B we both stayed at in SF this summer. As soon as I heard her Aussie accent I asked if she ever watched Masterchef Australia, which I am totally addicted to. She casually replied "Oh, yes, my son's been on that show." I just about fell out of my chair! Of course I had to buy his book as soon as I got home from that trip.

                                                                                                                                                                                                                                    2. re: josey124

                                                                                                                                                                                                                                      Oh yes, I do sub ground turkey for beef all the time with an added boost from a little ground pork - that Other white meat...LOL I have also used pork instead of beef in several Chinese recipes we've cooked during various COTMs and the dishes have turned out very well. Recently I discovered goat meat and find that I like it very much. So I suppose I could do the same thing with Jamie's beef recipes...

                                                                                                                                                                                                                                      It's curious that one hears of former vegetarians becoming carnivores after a while. My daughter was a vegetarian for many years and in the last two or three years has been adding poultry to her diet. She never did stop eating Maine lobsters however.

                                                                                                                                                                                                                                      ETA: Another meat centric book you might be interested in is Falling Off the Bone by Jean Anderson...
                                                                                                                                                                                                                                      http://www.amazon.com/Falling-Off-Bon...

                                                                                                                                                                                                                                    3. re: Gio

                                                                                                                                                                                                                                      Funny how everyone sees something different. We don't eat lamb or veal (and often use bison in place of standard beef), so I always think Jamie has a lot of lamb recipes!

                                                                                                                                                                                                                                      ~TDQ

                                                                                                                                                                                                                                      1. re: The Dairy Queen

                                                                                                                                                                                                                                        And Nigel Slater seemed *really* heavy on the meat to me. Just goes to show ...

                                                                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                                                                          We've always had a Mediterranean aspect to our meals but after reading Food Matters by Mark Bittman I lean more heavily on the vegetable dishes for a menu with just a small amount of meat, rather than the other way round.

                                                                                                                                                                                                                      2. My copy of 15 Minute Meals arrived yesterday! WOOHOO! I'm going to grab my copy of ENYTC (for the conversation from standard to metric pages) and settle down with this book. I think I'll try to (eventually) summarize my thoughts in Breadcrumbs Cookbook a Week Challenge CAWC thread #3....

                                                                                                                                                                                                                        ~TDQ

                                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                                        1. re: The Dairy Queen

                                                                                                                                                                                                                          Exciting!! No doubt yours will soon be stuffed with bookmarks, like mine is right now. I am trying my first recipe tonight.

                                                                                                                                                                                                                          1. re: geekmom

                                                                                                                                                                                                                            I look forward to reading all about it!

                                                                                                                                                                                                                            ~TDQ

                                                                                                                                                                                                                          2. re: The Dairy Queen

                                                                                                                                                                                                                            RE: 15 Minute Meals. I don't own an electric kettle but I see it's on his list of essential equipment. Does he use them often in this book? I have limited counter space and don't want to invest in one unless I really need one...

                                                                                                                                                                                                                            ~TDQ

                                                                                                                                                                                                                            1. re: The Dairy Queen

                                                                                                                                                                                                                              Yes, he uses the kettle a great deal; you're meant to have the water just boiled so you can pour it over something in a heated pot and save the time you would have spent waiting for the water to come to a boil. The meal I cooked last night (more about that later!), I had pans on all four stove burners so even if I had *just* taken a stovetop kettle off the boil, I am not sure where I would have moved it to until it was needed, given that I too have very limited counter space (and a lot of it was taken up with pots and pans from breakfast and lunch -- we had one of those "use up every pot and pan in the house" kind of days).

                                                                                                                                                                                                                              I don't know if this would really work for your space, but I installed a shelf on my one and only piece of wall space to hold my microwave, kettle and coffee maker, and I store several things on top of the microwave. We have to make use of every possible bit of space in small kitchens.

                                                                                                                                                                                                                              1. re: The Dairy Queen

                                                                                                                                                                                                                                The thing is everyone, and I mean everyone, has an electric kettle in the UK. It would be considered very unusual if you didn't. Nation of tea drinkers, innit?

                                                                                                                                                                                                                                1. re: greedygirl

                                                                                                                                                                                                                                  I have to say I found it very weird when I went to live in the US for a while & hardly anyone owned a kettle at all, let alone an electric one. Even finding one for sale in the town I lived in was a challenge.

                                                                                                                                                                                                                                  1. re: greedygirl

                                                                                                                                                                                                                                    What gg says. I don't think anyone in NZ not have an electric kettle either. And I'm not even a tea drinker. We use it to make instant coffee. I learn something new all the time on this board!

                                                                                                                                                                                                                                  2. re: The Dairy Queen

                                                                                                                                                                                                                                    As long as you have a regular kettle you'll be absolutely fine. I don't have an electric one either, and just use the regular kind (and luckily I have a shelf built onto the top of the stove so I have a spot to set it when other burners are in use). If you don't have a regular kettle, I can tell you I got mine at Target for something like $15 and it is small but useful.

                                                                                                                                                                                                                                    1. re: The Dairy Queen

                                                                                                                                                                                                                                      I adore my electric kettle. It gets used several times a day (household of tea drinkers, here), but it boils water faster than my stove does, so I frequently use it as it sounds like JO does, to get a head start on boiling water for cooking tasks. I also have limited counter space, but find the electric kettle is more than worth its footprint, for me. (And mine is taller than it is wide, so the footprint's not too big.)

                                                                                                                                                                                                                                  3. Golden chicken with braised greens & potato gratin - p 48, Jamie's 15-Minute Meals

                                                                                                                                                                                                                                    Another CHer summarized this recipe nicely already, so I will just try to add my own experience here.

                                                                                                                                                                                                                                    I'll have to go back and re-watch the episode where Jamie made this, but I don't think I remember any of the following happening to him:

                                                                                                                                                                                                                                    * having the smoke alarm go off due to empty pans sitting getting very very hot on the stove while he fiddled with potatoes that would not fit into the narrow mouth of his food processor
                                                                                                                                                                                                                                    * having his partner come into the kitchen during aforementioned fiddling with food processor, and say in a tone of great alarm "Is that pan SUPPOSED to be like that?? It's all deformed!"
                                                                                                                                                                                                                                    * discovering that his choice of a big Wilton nonstick cake pan was the WRONG large high-sided roasting tray
                                                                                                                                                                                                                                    * destroying his Wilton nonstick cake pan in the service of potato gratin
                                                                                                                                                                                                                                    * having the food processor refuse to lock into place, thus leaving him unable to slice the onions, while the potatoes were boiling over on the stove
                                                                                                                                                                                                                                    * needing his partner to rush in and save the potatoes
                                                                                                                                                                                                                                    * not being able to see properly for several precious minutes of cooking time, due to stinging onion eyes
                                                                                                                                                                                                                                    * runny nose caused by streaming eyes, which he couldn't wipe because he had raw chicken on his hands
                                                                                                                                                                                                                                    * having to wash hands 4 or 5 times after handling raw chicken, then realizing he needed to touch something else

                                                                                                                                                                                                                                    Umm yeah, I could go on. It was a comedy of errors here last night in the geekhouse, but the end result was actually pretty close to perfect, as far as I can tell. The chicken was indeed golden, and moist, and tasty (a little bland though - I needed to be more liberal with the salt and pepper). The potato gratin went over VERY well - the sage and caramelized onion added a lovely flavour. My dad loved it. The greens were also very tasty, and cooked wonderfully quickly.

                                                                                                                                                                                                                                    Total cooking time was 34 minutes (my son used a stopwatch) and I should add that if Mr. Geek hadn't stepped in to supervise the onions that were caramelizing themselves into cinders, there's no way I would have had this whole meal ready in that amount of time. You see, I was trying to season and bash my chicken breasts across the room while the onions cooked, and I had raw chicken on my hands, so I couldn't go and tend to the onions because then I would have contaminated the spoon. Talk about adrenaline rush in the kitchen! I felt like I was on an episode of Masterchef.

                                                                                                                                                                                                                                    TL;DR: Would make again, and can't wait for the panicked rush of cooking another 15-minute meal.

                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                    1. re: geekmom

                                                                                                                                                                                                                                      Both hilarious and woebegone, geekmom. I'm glad: A. that you didn't get hurt in the mad rush to the finish and B. that you had someone to help you in the middle of that rush. How you ever managed to get the meal on the table and have it taste good is beyond me. Brava for that.

                                                                                                                                                                                                                                      It would have made a funny YouTube entry.

                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        Yeah, I can only imagine how I would have looked in that video, rushing around, snapping at my poor son every time he wandered into our tiny kitchen... LOL. On the plus side, I now have a great excuse to visit Gourmet Warehouse today (the Vancouver cook's nirvana) to find a better high-sided roasting pan. ;-)

                                                                                                                                                                                                                                      2. re: geekmom

                                                                                                                                                                                                                                        That's amazing you managed to get dinner on the table in 34min with all the things that have gone wrong!

                                                                                                                                                                                                                                        On the other hand I don't remember having problems with raw chicken hands. I usually lay them out on a chopping board, season, wash hands, cover with parchment paper, then bash with rolling pin. I don't retouch the chicken once they are seasoned.

                                                                                                                                                                                                                                        I use a Pyrex pie dish for the gratin btw.

                                                                                                                                                                                                                                        1. re: lilham

                                                                                                                                                                                                                                          lilham, have you ever had a pyrex dish explode? I had to throw out a gorgeous free-range chicken once when I put my pyrex dish on the stovetop for just a moment to baste the meat and it shattered dramatically. I am now more than a little paranoid about them...

                                                                                                                                                                                                                                          1. re: geekmom

                                                                                                                                                                                                                                            I had one explode too. Big souffle one did it in the oven. Not fun cleaning that up!

                                                                                                                                                                                                                                            1. re: geekmom

                                                                                                                                                                                                                                              No. I didn't know they could explode! Off to google about exploding pyrex now.

                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                Very interesting indeed. It seems from multiple webpages, including Wikipedia, that European Pyrex is not the same as US pyrex. European Pyrex uses borosilicate glass, which has low thermal expansion. They have been using this glass to make bakeware since 1915.

                                                                                                                                                                                                                                                On the other hand, modern US Pyrex (after 1998) is made with soda lime glass. All the reports of exploding pyrex is with soda lime glass ones. And they are all in the US and Canada.

                                                                                                                                                                                                                                                1. re: lilham

                                                                                                                                                                                                                                                  Evidently there's a similar issue w CorningWare. A great way to purchase pre-1998 Pyrex is @ thrift shops. If you're not sure what to look for, Google 1970's or 1980's Pyrex or CorningWare "Images"....I recently picked up a lovely, large, square CorningWare casserole dish w a lid from the 80's for $2.

                                                                                                                                                                                                                                                  1. re: lilham

                                                                                                                                                                                                                                                    I'm *positive* that my pyrex was from before 1998.

                                                                                                                                                                                                                                                    1. re: LulusMom

                                                                                                                                                                                                                                                      It seems old or much-used Pyrex or other borosilicate tempered glass can shatter because with wear the structure can weaken, and it shatters into a million tiny pieces - apparently that is the way of tempered glass; it's very durable, but when it breaks it does so dramatically. I've not had Pyrex shatter on me, but I have experienced the shattering of Picardie tumblers and tempered glass mixing bowls.

                                                                                                                                                                                                                                                      The other reason Pyrex shatters is thermal shock. It can go from cold to hot (fridge to preheated oven), but not into a cold oven, or from the oven to a bare countertop, stovetop, etc. (and they tell you so: http://www.pyrexware.com/index.asp?pa...). So geekmom's issue was doing a Pyrex no-no, rather than the pan itself.

                                                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                                                        I've heard of the exploding Pyrex, but I always thought it was more of a random event triggered by quick temperature change. I didn't know these rules you like to even existed. Now I'm more paranoid than ever! HA!

                                                                                                                                                                                                                                                        I mean, how is putting Pyrex in a cold oven a rapid temperature change (especially compared to going from fridge to hot oven? Confusing!). That sounds like a slow temperature change to me, no?

                                                                                                                                                                                                                                                        And the no putting it on trivet or a stove-burner after taking it out of a hot oven. I'm sure I've done that hundreds of times!

                                                                                                                                                                                                                                                        ~TDQ

                                                                                                                                                                                                                                                        1. re: The Dairy Queen

                                                                                                                                                                                                                                                          Yeah, I really don't want to have to remember rules for my baking/roasting equipment. Once bitten, twice shy - for me no more pyrex.

                                                                                                                                                                                                                                                          1. re: LulusMom

                                                                                                                                                                                                                                                            Yes, exactly, LulusMom! I have stopped buying the stuff because it's too stressful worrying that it might happen again.

                                                                                                                                                                                                                                                            The worst part for me that other people use my kitchen and don't know the rules for the cookware. My dad is responsible for breaking two of my baking dishes (one a beautiful seasoned stoneware roasting pan, sob!) because he uses them on the burner to make gravy while he's resting meat even though I frequently explain that this is a really bad idea; I caught him doing it just last week. Not that I can really complain about his mistreatment of my stuff, since he's cooking a roast dinner for us :-P

                                                                                                                                                                                                                                                            I do agree with Caitlin that it was user error on my part that led to my pyrex dish breaking; from research I did online after that one dramatic incident, I learned that a cold electric stove element will suck heat away from the pyrex very quickly; the dish shattered when I placed it back on the hot oven rack. Since then I've always placed a cork trivet on the element before put hot pyrex down on the stove top, and that seems to do the trick; the cork doesn't seem to effect rapid temperature change in the pyrex. (I don't have a counter next to my stove, so that's not really an option. My kitchen was designed by someone who never cooks, I'm sure of it.)

                                                                                                                                                                                                                                              2. re: geekmom

                                                                                                                                                                                                                                                Love it!!! I feel slightly more ok about the things that happened with my kinda cassoulet a couple of weeks ago. The great part is that it ended up being delicious. Thanks for a good laugh (but sorry you had to go through it all).

                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                  No problem. I think these dishes are a bit of a work in progress; you get better at them as you cook this way a bit more. I am more used to cooking stuff that takes a great deal of time and loving attention, a la Ottolenghi & Maggie Beer. I've been meaning to say that I would find it very helpful to have a separate thread on CH to discuss Jamie's 15-minute and 30-minute meals cookbooks, because I find they are generating a lot of conversation here & they are sort of special cookbooks aimed at learning to cook in a specific, mad multi-tasker kind of way. I wonder if others feel the same way?

                                                                                                                                                                                                                                                  1. re: geekmom

                                                                                                                                                                                                                                                    Go for it, maybe with a pointer, or link, to this discussion.

                                                                                                                                                                                                                                              3. JAMIE'S 15-MINUTE MEALS - Swedish Meatballs with Celeriac & Spinach Rice p 78

                                                                                                                                                                                                                                                Diced celeriac is steamed, and mixed with spinach and cooked rice; beef and pork mince are combined with fresh dill, salt and pepper, then browned with caraway seeds and simmered with a quick sauce.

                                                                                                                                                                                                                                                This was another winner for us. We doubled the recipe, and I decided that I was going to use my rice cooker instead of the pan and boiling water method, so it took about 40 minutes for two cooks to get this meal on the table -- we spent a fair bit of time waiting for the rice and for the meatballs to cook through, and I'm not sure how much quicker it would have been if we'd used the original amount. Regardless, this was very very easy, quick, and the meatballs were delicious and incredibly flavourful. My husband gobbled it up enthusiastically, and the meatballs disappeared quickly with lots of discussion about who would get the last ones. The celeriac and rice mixture was good, but suffered from under-seasoning, and because I served it separately from the meatballs so that the vegetarians could enjoy it too, that meant the meatball sauce didn't flavour the rice either. Next time I will be much more liberal with the salt and pepper.

                                                                                                                                                                                                                                                I decided that Jamie must have written this recipe for people who don't have easy access to lingonberry sauce (the recipe calls for "cranberry jam" to help flavour the meatball juice near the end of cooking) -- luckily, there's an IKEA nearby so we used a more authentic Swedish flavour - SYLT LINGON - and put the rest of the jar on the table as a condiment alongside the suggested plain yogurt. It was a winning combination and I would highly recommend this if you can get a hold of it.

                                                                                                                                                                                                                                                One of the kids decided that these are "WAY better than the ones at IKEA." I'm quite relieved to hear it. ;-)

                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                1. re: geekmom

                                                                                                                                                                                                                                                  That sounds terrific geekmom. I look forward to getting this book when it comes out here. It seems as though folks are really pleased with it.

                                                                                                                                                                                                                                                  1. re: geekmom

                                                                                                                                                                                                                                                    Just a follow-up - I had my husband & teenager cook this meal tonight, and they managed to set off the fire alarm. What is it with us and this book? I think my family has some kind of aversion to tight deadlines because we all seem to rush around like crazy people and make lots of silly mistakes. My daughter should not be asked to provide a quote for the cover of the US edition of this book; she sat down at the table and said "These fifteen minute meals are really stressful! Now I feel tired and want to go to bed." I was laughing my head off. The food was still good, though, easy to cook, and relatively quick, so in that respect the recipe was a success.

                                                                                                                                                                                                                                                    1. re: geekmom

                                                                                                                                                                                                                                                      OK. After having seen Jamie prepare this swedish meatballs recipe on his show on Saturday morning, I made it this morning before work and packed it in our lunches. Obviously, ours may suffer from the "leftover" effect in terms of quality, but we still liked it. I can't say I loved it, but it's a nice, well-balanced meal that will be good to have in my arsenal.

                                                                                                                                                                                                                                                      Let's see, modifications:

                                                                                                                                                                                                                                                      I used brown 10 minute rice. Heavy cream instead of half and half (because I was shopping from memory and bought the wrong thing). Lingonberry jam (because there was no cranberry at my grocery store in Scandinavian land where I live, only Lingonberry), and forgot to serve it with yogurt (because I didn't pack it to take in my lunch). Skipped the vodka (because I didn't have any in the house and tried to go to the liquor store last night after running an errand only to discover liquor stores in St. Paul close at 8pm on weeknights--did not know that until now.)

                                                                                                                                                                                                                                                      Otherwise, I followed the recipe faithfully. I started at 5:55am and finished at 6:46am, so 50 minutes TOTAL. BUT that included picking up the kitchen (a bunch of stuff got left out after dinner last night. I don't mean dirty dishes or food, but dry goods/groceries that should have been put away, grocery bags that should have been collapsed, coffee, peanut butter, bread, all sitting out) AND getting my toddler up and sitting with him for a few minutes (I invited him to cook with me and he declined, he wanted to play quietly instead--just as well, really) AND getting all of the ingredients and equipment out, AND washing the vegetables AND well, I think that's it.

                                                                                                                                                                                                                                                      I estimate it took me 20 minutes to do all of the cooking from where Jamie would say the clock should start. That is, pans on, heat on, water boiled, ingredients out.

                                                                                                                                                                                                                                                      I had a panic because he really doesn't tell you to time the rice or how long to cook it (though it's 10 minute rice and comes with its own instructions so I could have timed it, but there was nothing in the recipe to remind me to set a timer) so I suddenly realized in the middle of my cooking frenzy that I had no way of knowing how close my rice was to being ready--I could only tell the water hadn't yet been absorbed. Nor did he tell you how long to cook the meatballs. I guess he assumes they cook as long as it takes you do do the steps and I'm guessing it takes me longer than it takes him. (Five minutes longer, apparently. )

                                                                                                                                                                                                                                                      You're supposed to stir the celeriac frequently but by the time I got around to stirring it for the first time it was all stuck to the pan. I was worried it was going to burn, but it didn't. Having the boiled water on hand was a godsend. I had to add a couple of splashes here or there throughout the cooking.

                                                                                                                                                                                                                                                      My meatballs didn't turn "golden". I thought that was a weird description. Instead, they were browned. Anyway, they were good but overcooked. I should have removed them right after they were browned or added the lingonberries and cream sooner. (He wants you to simmer the meatballs in the cream, vodka and lingonberries...)

                                                                                                                                                                                                                                                      When it came time to dump the cooked rice into the spinach and celeriac, the rice was at a perfect point. Perfect!

                                                                                                                                                                                                                                                      My husband and I both liked this (we'll see later whether my child ate any of it. I'm guessing no, but I that doesn't really reflect on the recipe. Rather, it would reflect well on the recipe if he actually eats it.)

                                                                                                                                                                                                                                                      I agree with geekmom that it was under-seasoned.

                                                                                                                                                                                                                                                      I am genuinely shocked at how quickly this comes together. Normally I consider getting the ingredients washing and out and getting cooking equipment out as part of my cook time. (I don't consider picking up the kitchen as part of cooking time, gah.) So, I would say this is probably a half hour recipe for me.

                                                                                                                                                                                                                                                      I tried not to do this at a frantic pace, but I did try to do it exactly as he wrote it (pans on, heat on! while you are peeling & chopping celeriac and forming meatballs!). I did feel pressure to rush just because I had pans heating on the stove. So, it FELT frantic to me.

                                                                                                                                                                                                                                                      Next time, I would peel & dice the celeriac and form the meatballs before turning the heat on the pans. Also, I don't like his method of forming the meatballs, which is to divide the lump of ground meat into four balls and divide each ball into five meatballs. He says the meatballs don't have to be perfect but I did spend too much time pinching from one meatball to add to another, that sort of thing, so they'd cook evenly. Next time I think I'd divide it in half and then form each half into a log and cut it into ten chunks. His tip to use wet hands to form the meatballs was a good one.

                                                                                                                                                                                                                                                      We'd do this again!

                                                                                                                                                                                                                                                      ETA: at the end of the process, I was left with the following dishes to contend with: 3 pans, two lids, one bowl (in which you mix the ground meats), 3 spoons, a knife, and a cutting board. Not bad since this was a completely balanced meal: a starch, a veg and a protein with sauce. I packed it directly into our lunches and/or Tupperware. Had I served it right then I would have transferred the rice & veggies from the Dutch oven to a bowl (can't put a hot Dutch oven in front of a toddler--otherwise, you could just set it on the table with a trivet) and scoop the meatballs and sauce into their own little serving dish. To his headnotes, water boiled, ingredients out, pans on, etc. I'd add: dishwasher empty and table set!

                                                                                                                                                                                                                                                      ~TDQ

                                                                                                                                                                                                                                                      1. re: The Dairy Queen

                                                                                                                                                                                                                                                        Yay! Impressed that you got it done in 30 minutes. Like you, I really don't like that frantic feeling, so I'd rather take the extra time to just do it my way and feel relaxed. I'm trying to figure out how this would go over here.

                                                                                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                                                                                          I'll bet you could easily do it with turkey, too.

                                                                                                                                                                                                                                                          And I really like the rice/celeriac/spinach thing. I'm going to try to keep that in mind for the future--what other things (besides meatballs) can I serve over that?

                                                                                                                                                                                                                                                          ~TDQ

                                                                                                                                                                                                                                                    2. Fettucine, smoked trout, asparagus & peas - Jamie's 15 Minute Meals, p.188

                                                                                                                                                                                                                                                      I'm not really getting into this month's COTM (the Nigella book). I keep flipping through it, and just don't find anything I want to make. So I decided I'd try something from the newish JO book instead. I flipped the book open to a random page, and it happened to be this recipe. The recipe looked good, and I had some smoked trout in freezer, so I went for it. I did have to go to the store for the asparagus. Not what you could call seasonal cooking, since it's December and I'm cooking with asparagus and peas, but ya know, sometimes I don't feel like being seasonal. Shoot me.

                                                                                                                                                                                                                                                      I was cooking for just me, so I made a 1/4 recipe. I also skipped the salad, as there is already quite a lot of green stuff in here, and I didn't think I'd need that much food. Chopped scallions, asparagus stalks, and some frozen peas are sauteed in a saucpan in olive oil. Some chopped fresh mint goes in, then some flour, and finally some milk is stirred in and this simmers on the stove while the pasta cooks. When the vegetables are tender, they are pureed with a stick blender, and then the asparagus tips and flaked smoked trout are added. This simmers just a bit more to cook the asparagus tips, and then some lemon juice is added and seasonings are adjusted to taste. The pasta is drained and tossed with this sauce.

                                                                                                                                                                                                                                                      I didn't time myself, but since the time to boil the pasta water isn't counted, I'd have to say this a very quick recipe. I suspect the cooking time was less than 15 minutes (I used a pasta that cooks in 4 min), but I didn't make the salad. But more important is how it tasted. It was quite good. The pasta came out a bit more heavily sauced than I would usually like, but it wasn't really a bad thing as the sauce was providing my veggies for the meal. Even though I didn't make the salad, this did indeed turn out to be plenty of food for me. While peas, asparagus, and smoked trout already seem like an appealing combination, it's the mint and that bit of lemon juice at the end that makes the whole thing come together and shine.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: MelMM

                                                                                                                                                                                                                                                        Thanks for the review (and hey, I'm with you on the seasonal thing). I would have totally by-passed this one I think, but you made it sound much more tempting.

                                                                                                                                                                                                                                                        1. re: LulusMom

                                                                                                                                                                                                                                                          I think what is telling about this is that I have read the Nigella book through three times now, and I just don't want to make anything. I open the JO book to a random page, and find a recipe I want to make and end up liking. And unlike you, I don't consider myself a JO fan at all.

                                                                                                                                                                                                                                                          1. re: MelMM

                                                                                                                                                                                                                                                            Totally odd - me the JO fan wouldnt' have gone for this (without having read your review) and you, the non-JO fan found it immediately appealing. I'm just happy to hear that it was good. I kind of can't wait for the holidays to be over so I can have the time to sit down and read through it and cook a few things.

                                                                                                                                                                                                                                                      2. For those waiting for 15-Minute Meals to be published outside Britain - I just found six of the recipes here: http://www.dailymail.co.uk/femail/foo...

                                                                                                                                                                                                                                                        My copy is on loan to a friend at the moment & I am really looking forward to having it back.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: geekmom

                                                                                                                                                                                                                                                          JAMIE'S 15-MINUTE MEALS: Thai Chicken Laksa with Mildly Spiced Noodle Squash Broth (not sure about page # as I got this from the website above).

                                                                                                                                                                                                                                                          This was a real hit, though once again I wasn't able to complete the dish in under 15 minutes (and Mr Geek was cooking alongside me, even!) but fortunately the process was smooth and there were no comical accidents, no smoke alarm going off, etc (most of which I put down to rushing around with low blood sugar because we are so hungry).

                                                                                                                                                                                                                                                          The chicken is sprinkled with spices, then whacked with a rolling pin to make it really thin and flat so it will cook quickly. As it cooks, the chinese five-spice powder blackens and produces a wonderful flavour.

                                                                                                                                                                                                                                                          The laksa - Thai rice noodles cooked in a broth with grated butternut squash, asparagus and a southeast asian-inspired curry paste that you whizz together in the food processor - was really delicious, and it was worth tracking down all the ingredients for this. Normally we are not fans of reduced-fat products in this house but the light coconut milk worked fine in this dish. My extremely picky daughter took a second helping of the noodles and said "I don't even LIKE most of the stuff in these noodles, but I want to eat this dinner again." (Yay!!)

                                                                                                                                                                                                                                                        2. Rib-Eye Stir Fry with Dan Dan Noodles - Jamie's Meals in Minutes (30 Minute Meals)

                                                                                                                                                                                                                                                          I had some rib eye in the freezer and all the Chinese ingredients so I thought I'd try this one out. I made the whole meal except for the hibiscus tea. It's 4 servings and I think it may be one of the easier recipes in the book. It took maybe 40 minutes but that was in part because my steaks were a lot thicker than he says to use and took a lot longer to cook. Could have easily made it in 30 if the steaks had been thinner. The recipe title is very misleading because at no point do you stir fry. You boil the vegetables and grill the steaks. You make up bowls for each person, so you're gradually adding ingredients right into the bowls. It allowed me to easily keep things separate for my kids. I am by no means an expert in Chinese cuisine, but this dish really had a flavor I associate with sichuan cuisine, unlike so many things labeled szechuan. It was also very very spicy for us. A little hotter and we wouldn't have been able to eat it. As it was it made my nose run and I had to run for more water a few times :) I think that was partly my fault using chili black bean paste instead of black bean paste. But it's what I had. In preparation it reminded us a lot of pho, but the flavor was obviously very different.

                                                                                                                                                                                                                                                          1. Pasta Peperonata - Jamie's Dinners

                                                                                                                                                                                                                                                            http://www.jamieoliver.com/recipes/pa...

                                                                                                                                                                                                                                                            Wanted something easy and reasonably healthy, and my husband loves peppers so I thought I'd try this. It was just okay really. I didn't add the optional creme fraiche or mascarpone and maybe that would have added something. I'm afraid mascarpone would make it even sweeter though. The peppers are obviously very sweet, and balsamic is sweet (though I only used a little balsamic along with red wine vinegar - my balsamic is 25 years and I was afraid it would be way too sweet). I had the leftovers for lunch today and liked it better as the sauce had soaked in more and the flavors were better incorporated. I guess it just seemed a bit one note to me.

                                                                                                                                                                                                                                                            1. JAMIE'S 15-MINUTE MEALS - Koh Samui Salad with Chilli Tofu and Thai Noodles (p 162)

                                                                                                                                                                                                                                                              I think this meal really captures the essence of the 15 minute meal philosophy. It's ludicrously simple. Boiling water is poured over rice stick noodles, which sit and absorb the water while you work. Peanuts, kaffir lime leaves and sesame seeds toast slowly on the stove top in a bit of sesame oil, requiring only occasional stirring. Meanwhile, you make a dressing in your food processor by blending garlic, ginger, basil, a fresh chili, and various other flavourings, then you swap out the bowl blade in the FP for the slicer, and slice away, adding cucumber, radishes, fresh fennel, carrots and cabbage. Everything in the FP bowl is dumped into a large mixing bowl, mixed together with your hands, then you throw in the rice noodles and toss everything together, and sprinkle over the peanuts and sesame seeds, some torn mint leaves, pre-cooked mini shrimp and cubed silken tofu which has been drizzled with sweet chili sauce.

                                                                                                                                                                                                                                                              This is a flavourful and very substantial salad, which makes a generous dinner (see photo below - it barely fit into my largest salad bowl, which was a bit of an issue when it came time to toss the noodles with the veggies and dressing!) There is no rushing around worrying about stuff burning on the stove top, because there's barely any cooking, and yet we all felt very satisfied after eating. There is a great variety of textures and flavours, the veggies are lovely and crunchy, and there is some spiciness from the radishes and the dressing but no one flavour dominates and overpowers the dish.

                                                                                                                                                                                                                                                              This dinner did not go over well with my picky eater, who didn't like the sourness of the lime juice in the dressing, picked through the bowl to find the blandest bits (the plain noodles and tofu) and only finished her portion after drizzling it with extra sweet chili sauce. However, the rest of us liked it, and gobbled it up. I think next time we would add half again as many peanuts, but otherwise, thumbs up.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                                This sounds wonderful and incredibly easy. Was clean up a pain though? This has definitely moved near the top of my must-try list. Thanks for the report.

                                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                                  The cleanup was not too bad compared to some other meals from this book, but the kitchen was rather messy to begin with so that didn't help :-)

                                                                                                                                                                                                                                                                  1. re: geekmom

                                                                                                                                                                                                                                                                    What chapter was this in, btw? I just did a quick look through and didn't see it (but it was a very very quick look through).

                                                                                                                                                                                                                                                                      1. re: geekmom

                                                                                                                                                                                                                                                                        Aha, somehow I missed those pre-cooked mini-shrimp the first time around. Thanks so much.

                                                                                                                                                                                                                                                              2. JAMIE'S 15-MINUTE MEALS: Beef Kofta Curry with fluffy rice, beans and peas (p. 66)

                                                                                                                                                                                                                                                                http://www.stylist.co.uk/life/recipes...

                                                                                                                                                                                                                                                                Quick basmati rice simmers away with green beans and peas, while you combine ground beef with pre-cooked lentils and garam masala and fry this in little finger-shaped patties. Tomatoes, ginger, coriander stems, spring onions, rogan josh paste and half a tin of coconut milk along with a few seasonings are blended together and then poured on top of the koftas to simmer away. The whole dish is complemented by crunchy papads which you break into pieces and zap in the microwave to serve alongside the dish.

                                                                                                                                                                                                                                                                Since October's COTM got us all onto a major curry kick, I added a regular curry night into our two-week rotation, and this is the first time I've deviated from the marvellous, reliable "660 Curries", so I was extremely skeptical about this recipe. No need - it was absolutely fantastic and I spent the rest of the evening on a buzz because I was so happy with how it turned out. Everything worked perfectly, the meal was incredibly flavourful, and the whole thing was ready & on the table in just a little over 20 minutes! (Full disclosure: I had a young assistant mixing up the meat and shaping the koftas).

                                                                                                                                                                                                                                                                My photo is not going to win any food styling awards, but hints at the very generous amount of sauce that you get out of this recipe. As usual, the portion sizes seem to have been calculated for four very hungry people (teen boys, perhaps?) so there was loads of food and there will be a competition as to who gets to take this for lunch today.

                                                                                                                                                                                                                                                                A few minor changes I'd make next time: There was plenty of spicy heat from the sauce (I used the medium-spiced rogan josh paste) and we found that we didn't really need to sprinkle sliced chiles over top as suggested, and very much appreciated the yogurt topping. I might also try putting the papads in the oven at a low heat on a tray, because my microwave is wimpy and they didn't bubble up as nicely as they do on the show.

                                                                                                                                                                                                                                                                Also, the recipe assumes you can buy ready-cooked puy lentils. Since I can't even buy dried puy lentils in this suburb, and didn't care to drive into the city for them, I settled for a can of regular brown lentils from the Indian grocery and they worked just fine.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: geekmom

                                                                                                                                                                                                                                                                  Have you tried the Karalan Veggie Curry in 15min meals? It is a sweet curry and mr lilham and I both loved it.

                                                                                                                                                                                                                                                                  1. re: lilham

                                                                                                                                                                                                                                                                    Thanks, I will take a look! I haven't tried that one yet.

                                                                                                                                                                                                                                                                2. Sticky Pan-Fried Scallops, sweet chili rice (Meals in Minutes, p.152).

                                                                                                                                                                                                                                                                  The flavors in this were really nice, but user error made it a less than great meal. I pretty much never have a problem with rice (stick to the fundamental rule - never lift the lid), but this time around it was undercooked. Not surprisingly, this is a recipe that asks you to lift the lid after a certain amount of cooking to add ingredients. But I think I'd do better with it next time. Anyway, due to the rice not being ready the scallops ended up getting over cooked and somewhat chewy. We all agreed it would be worth trying this one again. I take total responsibility for my mess-ups here, but I will say that I'm not crazy about how the recipes are written. Since I wasn't making the brownies or the greens that went with his menu I had to keep skipping around and I found that somewhat disconcerting. The asparagus I had roasting in the oven got burnt to a crisp because of the whole rice debacle.

                                                                                                                                                                                                                                                                  Basically basmati rice is cooked in a shallow pan for 7 minutes. Then a mixture of whisked eggs, scallions, soy sauce, sesame oil and a little olive oil are added, along with lemon juice and pepper. The rice is re-covered and cooked a little longer. When ready add chopped cilantro and sweet red chili sauce.

                                                                                                                                                                                                                                                                  The scallops were very simple and would have been a huge hit if not overcooked. Let sit for a few minutes in lemon zest, S&P, 5 spice powder and sesame oil. Saute in oil, add chopped chili, garlic, lemon juice, a little honey and 2 pats of butter. Serve with more chopped cilantro.

                                                                                                                                                                                                                                                                  23 Replies
                                                                                                                                                                                                                                                                  1. re: LulusMom

                                                                                                                                                                                                                                                                    That rice cooking method looks suspiciously like a simple fried rice, LLM, Could you use the steps for FR but use Jamie's ingredients for this basmati? Love scallops. A shame yours didn't work out this time. Glad you're trying again, though!

                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                      The weird thing was he only had you cook the rice for something like 7 minutes before adding in anything, and then even after that it wasn't much longer that it was supposed to cook. And that just didn't work out for me. Surprisingly enough, the week before I'd made a coconut rice which made me break my "never lift the lid" rule and it turned out just fine. I'll definitely give it another shot - I trust Jamie, and I was semi-frantic since it was Lulu's ballet afternoon so things were rush rush. This does not lend itself to new recipes that are written in any form other than Here is step 1. Here is step 2.

                                                                                                                                                                                                                                                                      1. re: LulusMom

                                                                                                                                                                                                                                                                        Actually I never follow anyone elses instructions for cooking rice. I always adapt to use a rice cooker. Can you adapt it to your 'no lifting' method somehow? For example, if I was to use a rice cooker with it, I'll either add the extra at the start or at the end. As you don't tend to lift the lid and add extra in the middle either.

                                                                                                                                                                                                                                                                        1. re: lilham

                                                                                                                                                                                                                                                                          I think, lilham, that you have hit the nail on the head. That is what I should do. Just make my rice my usual way, then add in the ingredients at the end. I think this is what Gio was suggesting too now that I think about it. I think I was feeling brave since it had worked the week before with coconut rice, but this one was worth trying again, so I'll do it as you suggest.

                                                                                                                                                                                                                                                                    2. re: LulusMom

                                                                                                                                                                                                                                                                      This sounds wonderful. Since I don't have the book, I am going to use your instructions and see how it goes. Thanks for sharing!

                                                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                                                        Luckily breadcrumbs seems to have found the recipe and added it below (thanks BC!) so you'll have clearer directions. And I definitely DO think this is a dish worth trying, if the flavor profile appeals to you.

                                                                                                                                                                                                                                                                      2. re: LulusMom

                                                                                                                                                                                                                                                                        This does sound good, and I'm glad you posted about your challenges with the recipe. Do you think it would help to use parboiled (quick-cooking) basmati?

                                                                                                                                                                                                                                                                        1. re: geekmom

                                                                                                                                                                                                                                                                          I have no idea - I've never seen quick-cooking basmati. I'm just so used to having rice dishes work without any problem that it didn't occur to me that this one wouldn't. The gods laughed.

                                                                                                                                                                                                                                                                        2. re: LulusMom

                                                                                                                                                                                                                                                                          This sounds quick & delicious LLM, too bad about your rice. I purchased a rice cooker last year so I tend to adapt recipes such as this and just use my pre-cooked rice. I know sometimes the idea is that the rice will soak up a sauce but I figure those flavours will still be present, regardless of whether or not they're in my rice.

                                                                                                                                                                                                                                                                          Thanks for posting your review of this dish. I don't have 30 Minute Meals but I did find this recipe online (on someone's blog) and I've saved it for future reference. Here's a link in case others are interested:

                                                                                                                                                                                                                                                                          http://lemonandcheese.blogspot.ca/201...

                                                                                                                                                                                                                                                                          ETA: I absolutely LOVE my rice cooker btw, I wish I'd bought one years ago. It's such a great help during the week when I know I can come home and have a head start on dinner w my perfectly-cooked rice holding at temp and enticing us with its lovely aromas as we walk in the door!

                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                            Rice does smell so good when it is cooking, doesn't it? Again, thanks for finding the recipe online. I can't wait to hear another review.

                                                                                                                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                                                                                                                              LLM - I have the British version of the book, and we're interested in trying the fish bake with minted new potatoes and cheat's banoffee pie. The only thing is that this pie recipe calls for something called Camp coffee which is apparently a sweet, coffee and chicory syrup that isn't available for sale normally in N. America. Can you please tell me what they use for the coffee flavouring in the "Meals in Minutes" version of this dish?

                                                                                                                                                                                                                                                                              1. re: geekmom

                                                                                                                                                                                                                                                                                Great question, and I had to look up the answer immediately. Turns out that this book also calls for Camp coffee, but says it is optional. I really love banoffee pie, so I can't wait to hear about it if you make it.

                                                                                                                                                                                                                                                                                Just checked (US - I think you live in Canada?) amazon and found that they have it: http://www.amazon.com/Camp-Chicory-an... So if you're feeling like you absolutely have to try it with the Camp's, that would be one way to go. Good luck!

                                                                                                                                                                                                                                                                                1. re: LulusMom

                                                                                                                                                                                                                                                                                  Thanks very much for looking this up for me, LulusMom! Amazon doesn't ship food products to Canada (and the Canadian Amazon doesn't sell nearly the remarkable range of products, unfortunately) but I lucked out - there is a British store near the movie theatre we were going to yesterday and I was able to pick up a bottle so we decided to go right ahead and have the fish bake dinner after the movie. I was very glad to have it, too, because overall we found this pie quite bland -- "it kinda tastes like nothing" was the general agreement around the table, so the Camp coffee syrup added a very welcome punch of coffee flavour. Sadly the sweet toffee element was entirely missing from the pie. If you're going to make this recipe (the fish bake & vegetable side dishes were terrific) I would suggest you dispense with the step that has you melt sugar, then mix in a couple of bananas blended with milk, and pick yourself up (or pre-make) a can of dulce de leche and spread that over your pie shell instead. That's what I plan to do!

                                                                                                                                                                                                                                                                                  1. re: geekmom

                                                                                                                                                                                                                                                                                    Oh man, how disappointing on the pie. I will await the perfect banoffee, even if it takes more work. Aside from the pie, was the rest of it wonderful?

                                                                                                                                                                                                                                                                                    I'm not surprised that you have a good local British store. There are so many Brits in Canada. Husband is in Vancouver now visiting his Scottish parents, ferinstance.

                                                                                                                                                                                                                                                                                    1. re: LulusMom

                                                                                                                                                                                                                                                                                      If you are after a reliable banoffee pie recipe, this is the one I've made a few times

                                                                                                                                                                                                                                                                                      http://www.deliaonline.com/recipes/ty...

                                                                                                                                                                                                                                                                                      It's a bit of work, but it's delicious!

                                                                                                                                                                                                                                                                                      1. re: lilham

                                                                                                                                                                                                                                                                                        Oh, thank you so much lilham! For a truly great one, I'm willing to put in a little work once a year.

                                                                                                                                                                                                                                                                              2. re: LulusMom

                                                                                                                                                                                                                                                                                Have you ever smelled Louisiana *popcorn rice* cooking? Hard to believe it's real!

                                                                                                                                                                                                                                                                                1. re: blue room

                                                                                                                                                                                                                                                                                  Mmm, that sounds amazing blue room, I've never even heard of Louisiana popcorn rice, let alone smell it cooking!!

                                                                                                                                                                                                                                                                                  I agree LLM, rice always smells amazing, very comforting too. I love the nutty aromas of basmati and delicate fragrance of Jasmine rice. I brought some wild rice back from Manitoba earlier this year and it had an incredible aroma as well, much more complex and heady than the usual suspects.

                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                    Totally. Jasmine is my default rice, but I buy basmati if that is what is called for, or arborio. I think we eat a lot more rice than the average American family.

                                                                                                                                                                                                                                                                                  2. re: blue room

                                                                                                                                                                                                                                                                                    No, never even heard of it, but it sounds incredible. I love rice, and I love love love popcorn. Need to look for this stuff!

                                                                                                                                                                                                                                                                                      1. re: blue room

                                                                                                                                                                                                                                                                                        I'm bummed blue room. My $32 order of rice and mustard was going to cost $62.50 to ship and that doesn't even include any duty/tax/Brokerage fees from UPS. Needless to say, there isn't any popcorn rice in my immediate future!!

                                                                                                                                                                                                                                                                                        1. re: blue room

                                                                                                                                                                                                                                                                                          Thanks blue room. I'm going to check at our local gourmet store - they carry a lot of cool stuff and may well have it.

                                                                                                                                                                                                                                                                              3. Gin and Rosemary Fizz (recipe yearbook 2012/13)

                                                                                                                                                                                                                                                                                A very kind fellow home cooking, COTM participant gave me this yearbook almost 2 months ago, and I've finally gotten the time to sit and salivate over it. There is a lot in here that I want to make. On a muggy, wet summer day here I thought I'd start with something to perk us up a little. Drinks!

                                                                                                                                                                                                                                                                                First you make a simple syrup with the rosemary (4 rosemary springs, water, sugar boiled/simmered down), then cool. Fill a cocktail shaker with ice, add some of the syrup and the juice of a lemon, then the gin and shake. Pour into glasses with ice and top with fizzy water; garnish with a rosemary sprig. This is one of those things that you probably know right now whether you'll like it or not. If you find the idea of rosemary in gin overpowering sounding, do not make this; if it sounds good to you, I highly recommend it. We were big fans. Refreshing but sort of musky with rosemary at the same time.

                                                                                                                                                                                                                                                                                1. Incredible Smashed Peas and Fava Beans on Toast p. 156 Jamie at Home

                                                                                                                                                                                                                                                                                  http://www.jamieoliver.com/recipe-pri...

                                                                                                                                                                                                                                                                                  Fresh favas and English peas are a special treat. This is a must make when I have fresh favas and peas as this recipe celebrates both of these ingredients. It is the perfect dish to make when you want something light, fresh and quick.

                                                                                                                                                                                                                                                                                  Mash mint with salt in the mortar and pestle, add peas and mash some more, add olive oil, favas, lemon, salt and pepper and pecorino romano to create a chunky, but spreadable mixture. Serve on toasted country bread rubbed with garlic and top with pea tendrils (when available) and mozzarella. I love the chunky texture, the sweetness of the peas and the green nuttiness of the favas.

                                                                                                                                                                                                                                                                                  When I don’t feel like gilding the lily, I make this without the cheese (omitting both the pecorino romano and mozzarella) and it is just as delicious.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: BigSal

                                                                                                                                                                                                                                                                                    This does sound wonderful. Favas have already flown out of our markets. I wonder if fresh green chick peas would work? Going to try it and report back.

                                                                                                                                                                                                                                                                                    1. re: BigSal

                                                                                                                                                                                                                                                                                      That sounds absolutely lovely BigSal. I don't know why but our peas always arrive earlier than our favas so I could only ever make this with one of the two as fresh. I'll bookmark this for my favas I think. Thanks for pointing this out.

                                                                                                                                                                                                                                                                                    2. (Grilled or) Roasted Monkfish with black olive sauce and lemon mash (Cook with Jamie, p. 225)

                                                                                                                                                                                                                                                                                      This was wonderful and loved by all. However, there is a serious salt problem/typo here. In his headnote JO notes that monkfish has milky juices that tend to come out during cooking (I've never had this problem before, but trusted him) and that salting about an hour before cooking helps draw out excess moisture. In the recipe he has you smash together rosemary, lemon zest and 2 tablespoons (!!!) of salt to be rubbed on the fish. My common sense told me this didn't sound right (it's going to have olive sauce on it too), so I cut this way back. The fish was still a lot saltier than I'd have liked (still tasted good, but one smidgen more salt and it would have been uneatable). My take on this is to make it again - it really does have wonderful flavors - but to use a different fish and skip this part of the recipe. I think everything else in the recipe has enough "oomph" that you can live without the rosemary and lemon zest (or add the lemon zest to the black olive mix), and you certainly don't need more than a light sprinkle of salt what with the sauce. So ... great recipe, just avoid that pre-salting (and surely 2 tablespoons for 4 7oz. fillets is a typo??).

                                                                                                                                                                                                                                                                                      You make the black olive sauce (more chunky than saucy) by roughly chopping 2 large handfuls of black olives, 1/2 a fresh chili, a small handful of herbs (I used parsley and basil), a celery heart (I skipped this), 1 clove of garlic (I used 2), the juice of 1 lemon, fresh ground pepper and a couple of glugs of olive oil. Mix this up and slowly add a bit of balsamic until you like the flavor mix.

                                                                                                                                                                                                                                                                                      Make mashed potatoes and add the juice of 1 lemon (LOVED this addition - Lulu is not the world's biggest mashed potato fan but she had seconds last night she loved these so much).

                                                                                                                                                                                                                                                                                      Cook your fish - 2 minutes on the stove and then pop into the oven until done, he says 6-8 minutes but I think our monkfish fillets are cut much thicker here so it took more like 11 or 12.

                                                                                                                                                                                                                                                                                      Plate the fish, cover with the black olive sauce, plate mashed potatoes and then serve with arugula dressed with lemon juice, olive oil, salt and pepper (wonderful and easy salad, I'll do this again and can't believe I've never done it before). This is a really tasty combination of flavors and fairly easy, if time-consuming to make the sauce.