Tag: jamie

rustic bruschetta jamie style

in true Jamie style i haven’t included exact measurements in this recipe. It’s about fresh flavours and finding the balance that’s right for you. If you like it tangy add extra balsamic, if you want to balance it out a little add a touch more maple syrup, or you can substitute it for sugar. Be generous with your olive oil, and over all your dressing, its vital to have left overs to mop up from the board with the garlic toasts.   IMG_0784 IMG_0782IMG_0791 IMG_0789 IMG_0792 IMG_0795IMG_0793

rustic bruschetta

ingredients: 6 slices of sourdough pagnotta or ciabatta bread, extra virgin olive oil,1 clove garlic, bunch of basil, vine ripe Roma tomatoes, balsamic vinegar, maple syrup, sea salt

method: heat a grill pan on high heat, lightly drizzle bread with olive oil and toast the bread both sides. When cooked and while still hot rub the toast with the clove of garlic on one side, then put a side. On a large board roughly chop tomatoes and basil, while still on the board, drizzle over the maple syrup, olive oil and balsamic vinegar and sea salt to taste. Mix with fingers while still on the board, top a few slices of the toast with the mix and slice and arrange rest of the bread on the side of the board. Place a few forks down and serve Jamie style.

 

day after curry…Jamie style

Jamie oliver is eminent for creating the most flavoursome dishes from left overs. We had slow roasted beef for Christmas lunch and an amazing curry with flat bread with the left overs, the next night. IMG_9939IMG_9954IMG_9955 IMG_9947

For the curry

ingredients: left over meat or chicken, 2 potatoes,1 onion diced,1/2 cup green peas, 2 heaped tablespoons of curry powder, 1 teaspoon yellow mustard seeds,3/4 litre chicken stock, chilli (optional) season to taste

method: pull apart the meat or chicken, dice the potatoes in 1cm pieces, dice the onion and add all the ingredients and the curry powder, chilli, and enough chicken stock to cover to the targine. Stir around cover with the lid and cook in the oven at 175°C for 2 1/2 hours or until the liquid has reduced and the curry has come together. Serve with flat bread.IMG_9936 IMG_9931

flat bread

ingredients:1 cup plain flour,1 cup natural yoghurt,pinch of salt,1 teaspoon baking powder,extra flour for rolling,olive oil for cooking, sea salt for seasoning

method: combine all ingredients into a bowl and bring together to form a dough. Then turn the dough out onto a clean surface lightly dusted with flour and knead into a ball. Cut small handfuls of the dough and then shape into a small round disk, lightly flour rolling-pin then roll out the dough into a thin consistency. Layer the dough between sheets of baking paper while you continue rolling out the remaining mixture. Heat a heavy base flat pan with a little olive oil, cook the dough one sheet at a time, adding a little extra drizzle of olive oil and sprinkle with sea salt, cook both sides to a light golden brown. Once cooked set aside, and continue cooking the remaining bread.

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