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Pan-baked Pork Chops with Herby Potatoes, Parsnips and Pears August 18, 2012

Filed under: Jamie Oliver — kariryerson @ 12:00 am
This is another recipe from one of my many Jamie Oliver cookbooks but in this case we just weren’t fans. Maybe it was because we ate it in the hot summer and it seems more like a winter dish or maybe it was because we both didn’t care for the pears in the dish. The chops were tasty though.
Ingredients:
  • 4 Pork chops
  • 6 cloves garlic
  • 2 sprigs of thyme and/or rosemary
  • 3 quartered lemons, seeds removed
  • olive oil
  • pepper
  • 3 pears
  • 3 parsnips
  • 10-12 yukon gold potatoes

Directions:

In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.

Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.

Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.

Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat.

 

Tagliatelle with tomato sauce, spinach and crumbled ricotta August 16, 2012

Filed under: Jamie Oliver — kariryerson @ 12:00 am

For Christmas I got a couple new Jamie Oliver cookbooks. Yes it is July and now I am finally using them. His recipes are always tasty and have fresh ingredients. Since there are normally so few, make sure to buy the best quality to make it that much yummier. This recipe is from The Naked Chef Takes Off, one of his first books. I made the pasta from scratch but I didn’t take pictures of the process because one I start I get on a roll and don’t want to stop! Also, to make the ricotta a little firmer (this recipe calls for fresh, not ricotta salata) I line a colander with a paper-towel and dump in the ricotta. I let it sit in the fridge for about 4 hours before using.

Ingredients:

  • 1 large clove of garlic, chopped
  • a pinch of dried red pepper
  • olive oil
  • 2 14oz cans of whole plum tomatoes
  • Red wine vinegar, to taste
  • Salt and Pepper
  • 1 lb fresh tagliatelle pasta
  • 9 oz fresh spinach
  • 9 oz fresh ricotta

Directions:

Fry the garlic and dried chilli in a little olive oil until softened. Add the tomatoes, bring to the boil, then reduce the heat to a simmer. The tomatoes should remain whole until they have cooked down into a thickish sauce. Break them up with a fork or spoon. Remove from the heat and season carefully to taste with a little red wine vinegar, salt, freshly ground black pepper and some good olive oil.

Cook the tagliatelle in salted boiling water until al dente. At the same time steam the spinach in a colander above the pasta. Drain the tagliatelle and stir into the tomato sauce. Serve with a generous amount of spinach on top and scattered with the ricotta. Finish with a drizzle of peppery extra virgin olive oil.

 

Jamie Oliver’s Tomato Soup and fancy grilled cheeses May 6, 2012

Filed under: Jamie Oliver — kariryerson @ 9:36 am

I had a craving one night for tomato soup and grilled cheese. So I cracked open a Jamie Oliver cook book and got to work. I made the fancy grilled cheeses using high end cheeses that were in the “under 4 dollar” bin at Whole Foods and bought some meats to eat with them.

Ingredients:

Soup:

  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • a handful of fresh basil, leaves picked, stalks finely chopped
  • olive oil
  • 6 tbsp double cream
  • 1 tsp red wine vinegar
  • 2 egg yolks
  • 2 lb super-ripe tomatoes
  • 3 cups chicken or vegetable stock
  • sea salt and freshly ground black pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

I started by putting my carrots, onion, garlic and basil stalk in a food processor.

Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil.

Cover the pan, and simmer gently without coloring for 20 minutes, stirring every couple of minutes.

Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh.

Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.

Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.

 

Pasta with Sweet Tomato Sauce and Baked Ricotta October 22, 2011

Filed under: Jamie Oliver — kariryerson @ 9:46 am

This is one of my favorite Jamie Oliver recipes. It called for 1lb of Ricotta Salata but I only use a half pound as it can get over powering fast. This is fast to make and most ingredients were already in my pantry. I used regular spaghetti because that’s what I had.

Ingredients:

  • 1 lb Ricotta Salata
  • 2 tbsp olive oil, divided
  • salt and pepper
  • 1 tsp dried oregano
  • 1/2 a dried chili, crumbled
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 28-ounce can roma tomatoes
  • 3 tbsp balsamic vinegar
  • 1/2 tsp sugar
  • 1 pound wide pasta, such as pappardelle
  • a handful of fresh basil, torn
  • 1/2 cup freshly grated parmesan

Directions:

Preheat the oven to 400F. Put a piece of parchment on a baking sheet and put the ricotta in the center. Rub all over with 1 tbsp olive oil, then sprinkle with oregano, chili, salt and pepper. Bake for about 15 minutes, then remove and set aside.

Bring a large pot of salted water to a boil to cook the pasta.

Heat the other tablespoon of olive oil in a large saucepan. Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.

Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon. Taste and add sugar (optional), salt, pepper, and balsamic vinegar.

When the pasta is cooked, drain and reserve some of the pasta water.

Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.

 

Super Tasty Spanish Roast Chicken May 15, 2011

Filed under: Jamie Oliver — kariryerson @ 8:17 am

I had been wanting to try this dish from Jamie Oliver’s: Jamie’s Dinners for a while but the few times I used the chorizo in our store we didn’t like it. It’s a super crumbly chorizo but that actually worked to our favor in this dish as it allowed the flavor to cover the chicken and the potatoes so you got small bites of it in each fork full.

Ingredients:

  • 2lb potatoes, peeled and cut into 1 inch dice
  • 4 lemons
  • 4¹⁄₂lb free-range organic chicken
  • a handful of fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 11oz good chorizo sausage
  • olive oil
  • 1 egg, beaten
  • 2 cloves of garlic

Directions:
First preheat your oven to 425°F, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, ¹⁄₄ inch thick.

Get yourself an appropriately sized oiled baking pan. Lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a little of your parsley leaves. Drizzle with a little olive oil. Take a piece of wax paper and wet it under a tap so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don’t escape. Cook in the preheated oven for around 1 hour 20 minutes.

While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the pan from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.

Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the pan, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one! An arugula salad goes really well with it.

 

Beef and Vegetable Stir Fry May 13, 2011

Filed under: Jamie Oliver — kariryerson @ 9:12 am

This was surprisingly light. Another recipe from Jamie Oliver’s website, I expected the flavors to be bolder but they were rather mild. Next time I would add more spice (not take the seeds out of the second chili) but overall this dish as enjoyed. Neither the hubs nor I like baby corn so I omitted it from the dish.

Ingredients:

  • 9oz dried medium egg noodles
  • sea salt and freshly ground black pepper
  • vegetable oil, for frying
  • 12oz steak, thinly sliced
  • 2 garlic cloves, finely sliced
  • a thumb-sized piece of root ginger, peeled and finely sliced
  • 1–2 large red chilies, finely sliced
  • 7oz peanut shoots or bean sprouts
  • soy sauce
  • sesame oil
  • juice of 1/2 a lime
  • 1 large red bell pepper, deseeded and finely sliced
  • a handful of snap peas, finely sliced
  • a handful of baby corn, quartered lengthways
  • 6 scallions, finely sliced
  • a bunch of cilantro, leaves picked and roughly chopped
  • cos lettuce leaves, to serve

Directions:

Cook the egg noodles in boiling salted water, until just tender. Drain, place in a bowl and set aside. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking. Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf. Cook the egg noodles in boiling salted water, until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

 

A Cracking Burger May 11, 2011

Filed under: Jamie Oliver — kariryerson @ 10:09 am

My husband loves a good burger. I got this recipe from Jamie Oliver’s website. When I first looked at it, I thought there was a lot of saltines (it calls for plain crakers, I used saltines) but they just melted into the burger. The hubs likes Bleu Cheese on his burgers so I gave him that rather than the cheddar I had. These were very delicious.

Ingredients:

  • 12 saltines
  • 8 sprigs of fresh Italian parsley
  • 2 heaped teaspoons Dijon mustard
  • 1 pound good-quality ground beef
  • 1 large egg, preferably free-range or organic
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 romaine or butterhead lettuce
  • 3 tomatoes
  • 1 red onion
  • 3 or 4 pickles
  • 6 burger buns
  • Optional: 6 slices of Cheddar cheese

Directions:

Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4-inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).

To cook your burger

Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.

To serve your burger

Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can. Place all this on a platter and put it in the middle of the table with plates, cutlery, ketchup, and drinks. Transfer your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels. Halve your burger buns and lightly toast them on the grill pan or in the frying pan. You could also serve your hamburgers with a chopped salad.

PS. I’d still make this quantity even if it was just for 4 people. I’d wrap the extra 2 burgers in plastic wrap and put them in the freezer.