Jamie Oliver and Yorkshire Puddings

Tags

Codfish, Food, Jamie Oliver, Pate, Recipe, Smoked trout, Yorkshire Pudding

Few inspire me more in the kitchen than Jamie Oliver. These days his show “Jamie Oliver’s Great Britain” is on and now I enjoy one show per week and try to take on some of the recipes as challenges. Last week I saw an episode where he made Yorkshire puddings. It looked easy enough but comments connected to the recipe online suggested it wasn’t as easy as it first seemed.

The dish was made as a starter with yorkshire pudding and a creamy pate with horseradish and smoked trout. I wanted to serve it as dinner and thus served it with crispy cod filets and asparagus.

The dish was divine! The combination of the soft pudding and the pate was incredible. The pate was a bit on the sour side, but I have a tendency to squeeze out more juice from a lemon than recipes seem to expect. Son used the pate to dip the cod, he wasn’t too fond of the asparagus, but the pate worked wonderful as a dip for that too. The yorkshire puddings were easier than expected and rose more than I expected them to.

The recipe for Jamie’s starter can be found here. The cod was simply dipped in eggs and breadcrumbs and fried in a non-stick pan with a wee bit of oil. The asparagus were treated to a few minutes in the pan as well, drizzled with a few drops of lemon juice and a sprinkle of sea salt.

Tomato Soup

Tags

Food, Jamie Oliver, Ministry of Food, Recipe, Soup, Tomato soup

As requested, here are the instructions for the tomato soup I mentioned in this post. First the ingredients needed:

Her er fremgangsmåten for suppen som ble nevnt i denne poste. Først, ingrediensene:

 

This soup serves four

2 spoons of oil (olive or canola)

2 carrots

1 large onions

1-2 cloves of garlic

2 stock cubes (chicken or vegetable)

2 boxes of chopped tomatoes

3-4 tomatoes

1 handfull of fresh basil

 

Til 4 personer

2 ss olje (oliven eller raps)

2 gullerøtter

1 stor løk

1-2 fedd hvitløk

2 buljongterninger (grønnsak eller kylling) (eller viss du er flinkere enn meg har du allerede kraft i frysen…)

2 bokser hakkede tomater

3-4 tomater (med stilker viss du har)

En håndfull basilikumsblader

Chop carrots and onions and slice the garlic, put in a pan on medium heat and leave for about ten minutes with the lid askew.

Kutt gullerøtter og løk I biter og hakk hvitløken. Ha i en gryte på medium varme sammen med to spiseskjeer olje. La det putre i ti minutt med lokket delvis på.

Boil 1,5 litres of water in an electric kettle (if you have, anything else that boils the water will also work). Don’t use hot water from tap, use cold water and boild it. Dissolve the two cubes in some of the water and add to the now tender vegetables.

Kok 1,5 liter vann i vannkoker eller et eller annet som koker vann. Ikke bruk varmt vann fra springen, brukt kaldt og kok det opp. Løs opp buljongterningene i litt av vannet og ha alt oppi sammen med grønnsakene. Gullerøttene skal nå være møre.

 

Add the tomatoes and basil and leave again for another ten minutes this time with the lid covering.

Ha oppi tomatene og basilikumen og la det koke i enda ti minutt, denne gangen med lokket helt på.

 

Mash all the ingredients together using a hand blender and serve.

Mos alle ingrediensene med en stavmikser og server. (Viss du ikke har en stavmikser får du finne en kreativ måte å mose alt sammen…)

 

Pasta à la Jamie Oliver

Tags

Dinner, Food, Jamie Oliver, Pasta, Peas, Recipe

I came across some Podcasts by Jamie Oliver some time back. They are short videos on quick dinners and absolutely worth a look. They turned out to be from 2008, so nothing new, but the food still taste good!

I have tried some of the dishes, and as Jamie asks us to share share share if we find something we like, here is my “interpretation” of one of his dishes:

 

Add some salt to pot of water. You want about 1/1000 of salt compared to water, and about 1/10 of pasta to water. We’ll get to that though, a pinch of salt for now.

Put a lid on and set to boil

Chop bacon into small pieces.Add a little bit of canola oil in a pan and set to medium/high heat.While you wait for the pan to get warm (if you need to wait like I do with an old oven) chop a handfull of mint.When the pan is hot enough add the bacon and fry until crispy and and a little brown.The water should be boiling by now, add about a handfull of pasta per adult. Put the lid on again right away, but take it off as soon as the water boils again.

When the bacon starts looking yummy add a small bag of frozen peas. Jamie underlines here that frozen peas are to prefer unless you actually have handpicked peas from your garden. The peas are frozen shortly after they are picked and thus contain all of the natural good stuff.

Then grate some parmegiano cheese, about a handfull. Drain the pasta, but set aside about a cup of the water used. Then add the pasta to the rest.

Add the cheese and mint, mix it well into the rest.Then add two spoons of creme fraiche, the juice of half a lemon and a little bit of the water you set aside earlier. The pasta is not supposed to be dry, but smooth.Grate a little bit of lemon zest over the dish (I didn’t have a lemon, only lemon juice, so I experimented with orange instead; I would prefer lemon!)Pour onto a plate. Add some more grated parmegiano and serve.

Jamie used more pasta than I did, and thus made a meal to serve 6-8 people with a salad on the side. I wanted more vegetables than pasta and thus simply reduced the amount. The dish is also perfect the next day as lunch.