Tag Archives: Jamie Oliver

Hunter’s Chicken

The 38th of 100 recipes chosen from the blog to go into my cookbook, this is a lovely homely recipe, perfect for the weekend, that has the added joy of filling the kitchen with a fantastic aroma of garlic and rosemary whilst cooking!

A real homely, rustic Italian-inspired casserole, this is perfect for the dreary post-Christmas period or equally, lovely crisp Autumnal days. Hearty and flavoursome, the dish really benefits from the addition of anchovies, which just add a real depth of flavour rather than anything fishy and there is something gloriously comforting about the aroma of garlic filling the kitchen as this recipe for Hunter’s Chicken cooks itself: it’s a regular in our house!

What you need…

2kg chicken thigh fillets

Sea salt and black pepper

8 bay leaves

4 sprigs of rosemary

4 fat garlic cloves, chopped

¾ bottle Chianti red wine

Plain flour, for dusting

Rapeseed oil

6 anchovy fillets, roughly chopped

A handful of pitted black olives

2 x 400g tins of chopped tomatoes

What to do…

The evening before you want to indulge in this lovely casserole, tip the rosemary, bay leaves, 2 cloves of the garlic, chicken and Chianti into a large bowl. Season with salt and pepper, stir it all together, cover and pop into the fridge over night, allowing the flavours to develop.

The next day, preheat your oven to 180˚C / 350˚F / gas 4. Use a slotted spoon to remove the chicken from the marinade. Set the marinade aside and then pat dry the chicken pieces on kitchen paper.

In a carrier bag, chuck in flour, salt and pepper and then the chicken thighs. Twist the top of the carrier bag tight and shake the contents, ensuring that flour and seasoning dust all of each of the chicken pieces.

Heat a splash of the oil over a moderate heat in a big frying pan. Fry the chicken pieces until browned lightly all over. Put into an ovenproof casserole together with the rosemary and bay leaves from the marinade and set side.

Using the same frying pan, add another splash of oil and gently fry the remaining garlic cloves with the anchovies until the garlic is just turning golden and the anchovies are starting to break up. Add the tomatoes, olives and marinade. Bring to the boil and transfer to your casserole dish, submerging the chicken pieces in this lovely sauce.

Cover with a double thickness of foil or a lid and pop in the oven for 1 hour.

Serve with some form of greenery and perhaps potato. We however, like great doorstops of fresh, warm bread or focaccia (see recipe) to mop up the delicious sauce. Oh, and don’t forget more Chianti to accompany this fine rustic dish! Very yummy.

Inspired by…

Jamie Oliver

How easy…

Really easy and absolutely delicious,

 

 

 

The Ooziest, Naughtiest Chocolate Brownies with Gooey Mars Bar Chunks

The 24thof 100 recipes chosen from the blog to go into my cookbook, this brownie recipe has it’s very own, rapidly expanding fan club – they are fab!

What can I say?! This version of ‘my’ original brownie recipe hits new heights in gorgeousness with many exclamations of delight going down with each mouthful as well as some rather unbecoming behaviour as more little squares of oozy naughtiness are scrabbled for and scoffed. Whilst the quest will continue in the name of research, I think I might have stumbled across the most sensational brownie recipe!

Makes 20 largish or 30 smallish brownies

What you need…

250g unsalted butter

200g 70% dark chocolate

80g cocoa powder, sifted

65g plain flour, sifted

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

3 Mars Bars, sliced into chunks

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Lightly butter and line a 24cm square baking tin with parchment paper. Roughly break up your chocolate and pop it into a large heatproof bowl together with the butter. Put the bowl over a steamer, sitting in a saucepan of simmering water. Melt the butter and chocolate, mixing until smooth.

In another bowl, thoroughly mix together the cocoa powder, flour, baking powder and sugar.

Take the melted butter and chocolate mixture off the heat and stand the bowl on a tea towel on your worktop (to prevent the bowl slipping). Add the dry ingredients to the bowl, mixing them in thoroughly.

Whisk the eggs and then tip them into the rest of the mixture, whisking them in until you have a lovely silky, glossy smooth mixture.  Tip in your Mars Bar chunks and gently stir them so that they are evenly distributed.

Pour your brownie mix into the baking tin and place in the oven for around 25 minutes. When done, your oozy chocolate brownie ‘tray bake’ should be slightly springy on the outside but still very gooey in the middle.

Allow to cool in the tin, then carefully invert the bake onto a large chopping board and cut into little or large chunky squares. Purely for quality control reasons, now is a good time to try one – just to make sure that they are OK – and ooooooooh, yummy, reach – not grab or scrabble – for another…

Inspired by…

The original brownie recipe was that of Jamie Oliver. However, the idea of including the Mars Bars was that of fellow foodie, Steve Gingell, whose son gave this version a bash – so pleased he shared!

How easy…

Child’s play. In fact, this seems to be a regular event during visits by grandkids and nieces – when do we make the brownies?!

 

Luscious Lasagne

The 14th of 100 recipes chosen from the blog to go into my cookbook, this one is an absolute family favourite and just conjurs up memories of raucous suppers with an abundance of food, wine and chatter!

Sooooo lovely and comforting, both to make and to eat – this is such a lovely family supper dish, the accompaniments for which are good friends and family, flowing wine, gentle music and a leisurely approach to social dining…perfect!

Serves 6

What you need…

Ovenproof dish (mine is 20cm x 30cm)

Splash of olive oil

1 kg minced beef

500g minced lamb

150g mozzarella, torn up

A handful of fresh sage leaves

Lasagne sheets, fresh or dried (enough to cover your ovenproof dish three times)

for the tomato sauce

Splash of olive oil

2 cloves garlic, crushed

3-4 sprigs fresh rosemary

3 bay leaves

2 x 400g tins of chopped Italian tomatoes

2 tablespoons tomato puree

for the white sauce

1 litre milk

Pinch nutmeg

½ onion, peeled and sliced

Small handful black peppercorns

80g butter

60g plain flour, sieved

120g – 150g grated fresh Parmesan

Sea salt and black pepper

What to do…

Heat a large, deep frying pan with a splash of olive oil. Slowly fry the garlic until lightly coloured, then add the rosemary, bay leaves, tomatoes and tomato puree. Cook gently for 45 minutes with the lid on.

Add the meat to your tomato mixture and simmer for 20 minutes, creating a tomato and meat ragu.

Meanwhile, put the milk, nutmeg, onion and black peppercorns into a medium sized saucepan and bring gently to the boil. Melt the butter in a third saucepan (large) and tip in the flour. Mix well to form the beginning of a roux sauce (it will look like a glossy ball). Gradually add the flavoured milk – one ladle at a time and through a sieve (you don’t want all the peppercorns and onions in there), stirring it well until you have a thick, smooth white sauce. Bring to the boil and simmer for a couple of minutes, then take off the heat and add Parmesan and seasoning.

Remove the rosemary and bay leaves from the tomato and meat ragu.

Preheat the oven to 180c / 350 f / gas 4 and butter a large baking dish.

Cover the bottom of the dish with lasagne sheets. Then cover with a thin layer of your ragu. Then cover with a thin layer of the white sauce. Repeat with a further two sets of layers – pasta, ragu and white sauce – ending with white sauce.  Scatter over the torn mozzarella and sage leaves.

Bake in the oven for 45 minutes, until golden. Remove from the oven and let your lovely lasagne settle for maybe 10 minutes. Serve with a fabulous, robust bottle of Italian wine.

Inspired by…

Jamie Oliver

How easy…

It is easy but does take time: you need to be in the right mood. Choose your music, open a nice bottle of red and enjoy the process. The cooking smells are wonderful and definitely contribute to the enjoyment of this dish. There are however loads of pans to wash up but….it’s worth it! I wash them whilst the lasagne is in the oven so that when I sit down, I’m totally relaxed.

 

Espresso Martini

Discovered by my son, Connagh, when we went out to dinner to celebrate exam results a few years back, this wonderful cocktail presents itself in all innocence but it is in reality deliciously naughty and has the potential to knock your socks off! Rather splendid for a Saturday night, me thinks!

Serves 2

What you need…

100ml vodka

70ml Kalhua/coffee liqueur

2 shots espresso coffee

Ice

Cocktail shaker

Two Martini glasses

What to do…

Pop the Martini glasses in the freezer whilst you make the cocktail.

Tip all the ingredients into the cocktail shaker and shake, shake, shake, smashing up the ice in the process and making this cocktail fabulously chilled.

Pour into your Martini glasses and watch as the cocktail separates to top the dark lushness with a creamy espresso top. Pass one glass to your drinking companion, sip and indulge. Delicious and soooooo naughty. A rich, sweet ice-cold coffee with a tangiable kick. The only problem is that it’s quite difficult to put the glass down – just one more sip…

One, however, is probably enough!

Inspired by…

Jamie Oliver has published the recipe together with a lovely anecdote as to its creation but we first tried it at the Windsor Grill.

How Easy…

Ridiculously! Also, in our house, Connagh always makes them which means I can sit back and RELAX

 

 

Turkey Wellington

 

This is a brilliant way to serve turkey if you just fancy the breast – it can be made a day in advance (so therefore reducing the pressure if you’re entertaining a crowd), looks and tastes amazing; and the meat is really moist. Thumbs up all around really!

Serves 8-10

What you need…

for the cranberry sauce

The following fabulously festive, tangy sauce makes more than enough for the Turkey Wellington, to serve as its accompaniment at the meal and perhaps, to get out again with cold turkey and gammon slices the next day.

300g fresh cranberries

200g caster sugar

45ml Kirsch

75ml water

for the wellington

1.6 kg turkey breast, skin off

Sea salt and black pepper

Olive oil

1 large bunch fresh thyme, leaves picked

Cranberry sauce (as above)

6 rashers of smoked streaky bacon, roughly chopped

3 sprigs rosemary

600g mixed mushrooms, cleaned

1 knob butter

2 teaspoons truffle oil

1 egg, lightly beaten

What to do…

For the cranberry sauce, chuck all the ingredients into a saucepan on a moderate heat and let it all bubble away until the cranberries start to pop (about 10 minutes), stirring every now and then.

Squish the berries with the back of a wooden spoon and then transfer the whole lot to a serving bowl. Leave to cool (the sauce will thicken up to an almost jelly-like consistency). It is now ready to use. This can be made several days in advance – it keeps really well in the fridge for a week.

For your wellington, preheat your oven to 180°c / 350°f / gas 4.

Place the turkey breast upside down on a board and gently slice into the natural join of the breast muscle to open it out and make a pocket – Jamie says to just do this but for some reason I managed to make two pockets – it doesn’t really matter – read on and you’ll see why.  Rub olive oil all over the breast and particularly in the pocket(s). Season well and then sprinkle over half the thyme leaves, again ensuring that the pocket(s) get lots. Push cranberry sauce into the pocket(s), poking it in as far as it will go and filling up the space. Fold it back into shape and use cocktail sticks to ‘stitch’ the pocket seams together. If you can, roll the turkey breast up, swiss roll style. If it won’t comply, don’t worry about it – mine didn’t!

Either way, transfer the turkey breast to a baking tin making sure that it is covered in oil, salt and pepper. Sprinkle over the remaining thyme. Cover with foil and pop in the oven for 60-70 minutes until just cooked through – using a thermometer, you want it to be 72°c at the thickest point. Once cooked, set aside to cool.

Meanwhile, pop the bacon into your food processor and whizz until chopped up quite small. Splash some olive oil into a large frying pan on a medium heat and, using a spatula to get every last bit of bacon out of the processor bowl, add the bacon to the pan, cooking for 5-10 minutes until golden and really crispy. Strip the leaves from the rosemary sprigs and add to the pan for a minute. Using a slotted spoon, remove the bacon and rosemary from the pan and set aside to cool.

Pop the mushrooms in your food processor and whizz until they are chopped up quite small. Add another splash of oil to the frying pan if there isn’t enough fat left behind by the bacon, tip in the mushrooms, a splash of water and sauté for 10 minutes. Melt in the knob of butter and set the mushrooms side to cool. Once cooled, season with salt and pepper mix in the truffle oil. Taste the mushrooms to see if you want any more seasoning or oil.

When all the elements for the Turkey Wellington are cool, prepare for the assembly! Lightly butter a baking tin large enough for the breast.

Dust your work surface with flour and roll out one 500g block of puff pastry so that it is roughly 6cm bigger than the turkey breast all round. Roll out the second pastry block so that it is large enough to cover the breast and some.

On the smaller piece of pastry, spread out 1/3 of the mushrooms onto the middle to cover an area the same size as your turkey breast. Remove the cocktail sticks and place the breast on top. Spread the remaining mushrooms all over the top of the turkey breast, packing it in and smoothing it out as you go. Sprinkle on the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mould it around the shape of the breast, pushing all of the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch the pastry together.

Brush the whole thing with beaten egg and shove it in the fridge uncovered  overnight until you’re ready to cook. Clear up, pour wine, relax.

When it’s time to indulge, cook at 180°c / 350°f / gas 4 for 50 – 60 minutes or until risen, puffy and beautifully golden. Remove from the oven and allow to rest for 10 minutes before carving this fabulous, all dressed up bird! Serve with turkey gravy and enjoy – you can’t fail to – absolutely gorgeous!

Inspired by…

Jamie Oliver showed me the Turkey Wellington recipe on his ‘Christmas with Bells On’ series and the Cranberry Sauce is care of Nigella.

How easy…

It is easy but it takes time and patience. The joy of it is preparation a day ahead of the actual eating – it makes it worth every moment of prep and it really is very delicious!

 

 

 

 

 

 

 

 

 

 

 

Cocoa Rum Dessert

This boozy, moussy choco-oozy dessert is gorgeously decadent and quite unlike anything I have ever eaten. Crunchy amaretti biscuits on the bottom give way to a velvety chocolatey middle and then a silken caramel topping…all with a distinct but delicate infusion of rum – fabulous! (And it’s easy and you can make it ahead of when you want to indulge in it).

Serves 10

What you need…

1 x 1.5 litre loaf tin

1 x medium, deep-sided roasting tin

100g caster sugar

50g brown sugar

4 large, happy eggs

500ml full fat milk

3 heaped tablespoons cocoa powder

50ml golden rum

200g amaretti biscuits (the crunchy ones, not soft), crumbled

Crème fraîche, to serve

What to do…

Preheat your oven to 160˚c / 325˚f / gas 3.

Melt the caster sugar in a small frying pan (I like to use copper for this sort of thing) over a moderate heat until you get a rich, chestnutty-coloured caramel – swirl the pan to help the sugar melt but don’t touch it or stir it!

Pour the caramel into your loaf tin and tilt it around until the base is evenly covered. Set aside.

Into your food processor tip the brown sugar and eggs and whizz for around 3 minutes or until the mixture is pale and slightly thickened. Tip in the milk, cocoa and rum and whizz for 30 seconds. Remove the mixing blade and then use a spoon to stir through the amaretti biscuits.

Tip the whole lot into your loaf tin. Pop the loaf tin into the roasting tin and fill the latter up with just-boiled water from the kettle. Carefully transfer to the middle of your oven and bake for 1 hour.

Remove and leave to cool in the tin, then pop into the fridge to chill for at least 4 hours, or until needed.

To serve, carefully run a knife around the edge of the tin and then invert the dessert onto a pretty serving plate, spooning over any caramel left behind in the tin.

Slice and serve with a dollop of crème fraîche – decadently indulgently delicious!

Inspired by…

Jamie Oliver who in turn was given this dessert by Baroness Susanna in Turin!

How easy…

Very and it looks and tastes like waaaaaay so much more effort was required.

Scrumptious Christmas Stuffing (revisited and tweaked)

Honestly, if you make this, you’ll never revert to the packet stuff again!!!! And, there’s still plenty of time – I made mine this morning. I know it works because I’ve done it for the last two years and I would urge you to give it a go: it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And it has two further benefits: 1) it can be made in advanced and frozen raw, simply to be defrosted and popped in the oven on Christmas day and 2) it’s festively easy – there’s literally just a little whizzing in the processor and then diving into a bowl to mix with your hands (deeply satisfying). Merry Christmas!

What you need…

50g stale bread, roughly chunked

2 large red onions, peeled and quartered

200g vac-packed chestnuts

1 kg shoulder of pork, trimmed and chunked

A large handful of sage, leaves picked

3 rashers of smoked streaky bacon, roughly chopped

Sea salt and black pepper

1 whole nutmeg, freshly grated

Zest of ½ lemon

Zest of ¼ orange

What to do…

If you’re preparing the stuffing to cook the same day, preheat your oven to 190°c / 375°f / gas 5.

Tip the bread into your food processor (with the blade fitted) and whizz to create breadcrumbs. Tip them out of the food processor and into a large mixing bowl.

Tip the onions into your food processor and whizz until finely chopped. Add them to the bowl.

Tip the chestnuts into the food processor and whizz into little chunks. You guessed it: add them to the bowl.

Into your food processor now add the pork, sage, bacon and season well with the salt and pepper. Add in the nutmeg as well as the lemon and orange zest and pulse the whole lot until you have some chunky stuffing and some mushy – it doesn’t take long.

Tip the pork mixture into the bowl with the other ingredients. With your hands, scrunch the whole lot together to make sure that all the ingredients are well mixed.

Divide into 2: half for inside your bird and the other half to be cooked in an oven-to-tableware baking dish. Wodge the stuffing firmly into the dish and then pop in the oven to cook for 50 minutes or so until bubbling and crispy.

Inspired by…

Jamie Oliver

How easy…

A festive whizz I’d say!!!