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A weekend beef stew February 23, 2010

Filed under: Jamie Oliver — kariryerson @ 7:19 pm

Another Jamie Oliver meal.  I love a good stew. This one was sweeter than I expected but when looking back on it I realized that carrots, parsnips and butternut squash are all sweet when cooked slowly. I added extra pepper since I am more of a savory person but it was yummy.

Jool’s Favourite Beef Stew

From Jamie Oliver’s book “Jamie’s Dinners”

Ingredients

• olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves (I used dried because that’s what I have)
• 1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• 1lb small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• ½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped

Instructions

Preheat the oven to 300ºF. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 225°F and just hold it there until you’re ready to eat.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

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The 10 minute meal February 20, 2010

Filed under: Jamie Oliver — kariryerson @ 2:05 am

Another Jamie Oliver meal. I tend to pick one cookbook for the week. I grab four recipes that look good and put together my list. This recipe turned out good. Bought the baguette a couple days before I got around to using it, so it was a big tough but otherwise a winner in our house.

Scottish Pete’s Cheese Steak Sandwich

From Jamie Oliver’s book “Jamie’s Dinners”

Ingredients

  • Baguette
  • A nice piece of rib eye, sirloin or rump steak (I used a chunk of rump roast)
  • Sea Salt
  • Freshly Ground Black Pepper
  • Provolone cheese
  • Arugula
  • Yellow Mustard

Instructions

Heat the baguette in a 300 degree oven for a couple minutes until warm and not too crispy. Take your piece of meat and bash it out until its thinner and tenderize it. Season with salt and pepper. Cook on a hot griddle.

Once nicely seared, turn it over and immediately grate Provolone cheese over the top (I used slices so I just laid them on). Once the other side is done, place it on a board, slice it up and stuff it into your baguette with some arugula. Pour steak juice and yellow mustard over and tuck in.

 

A not so normal weeknight dinner February 18, 2010

Filed under: Jamie Oliver — kariryerson @ 4:39 am

Tonight I was in the mood for something special. I normally plan my meals out a week in advance so I can make one shopping list. This week is no different. I had a couple long cooking weekend meals and a couple quicker week day meals. Because of my mood I chose one of the long cookers for today. It turned out pretty good. Too loose for my liking even with the changes we made. It also needed more salt but that was all my doing. Its a common error. I am afraid of making things too salty.

The Best Chicken and Sweet Leek Pie with Flaky Pastry

From Jamie Oliver’s book “Jamie’s Dinners”

Ingredients

  • A Bit of Olive Oil
  • 2 Knobs of Butter
  • 2lbs Boned, Skinned Chicken Legs (I had bone in, skin on chicken thighs so I cleaned them up but didn’t do too good at getting the fat off)
  • 2 Leeks, wash well, trim, slice into 1/2 inch slices.
  • 2 Carrots, peel and roughly chopped
  • 3 Celery, finely sliced
  • Handful of Fresh Thyme, pick the leaves from the stems (I used dried because we have lots)
  • 2 Tbsp of Flour (I used 3 because of the above mentioned lack of fat removal)
  • 1 Wine Glass of White Wine
  • 1 1/4 Cups of Milk
  • Sea Salt
  • Freshly Ground Black Pepper
  • 9oz Pork Sausage
  • 1 pack All Butter Puff Pastry (my box came with two rounds so I only used one)
  • 1 Egg

Instructions

Preheat the oven to 425. Add the olive oil and butter to a large pot with a tight fitting lid. Add the leeks, celery, carrots, thyme, and chicken. Cook slowly for 15 minutes. Turn the heat up and add the flour. Keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk. Season with a little salt and pepper. Cover with a tight fitting lid and simmer slowly for 30 to 40 minutes until chicken is tender. Stir occasionally to keep it from sticking on the bottom. The sauce should be loose but not quite thick. If its a little too liquid continue to simmer with the lid off until it thickens (I cooked it lid off the entire time since we like thick sauces).

Pour the chicken mixture into an appropriately sized pie or baking dish ( I used a casserole dish).
Squeeze the meat out of the sausage skins and roll into little balls (I just fried it in the pan and left it chunky). Brown them in a bit of oil and sprinkle them over the chicken mixture. Egg-wash the rim of the dish, drape the pastry over, use a knife to trim the edges. Egg \-wash the top, pinch the edges to crimp. Use the back of a knife to lightly crisscross the top- this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes.