Posts Tagged ‘Jamie Oliver’

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No-Oven Pizza

May 8, 2023

It is not possible to make pizza at home, at least not in the oven, it is not hot enough. But it is possible in a frying pan?

I tried a couple of weeks ago, proof of concept.

I made many mistakes. Second attempt, learn from mistakes.

Sorry Jamie Oliver, self raising flour no suitable, lacks strength and elasticity.

A couple of weeks ago I spotted in M&S frozen pizza dough. Give it a try.  Take out of the freezer the night before and leave in the fridge. In the morning take out of the fridge and leave for a couple of hours to reach room temperature.

A mistake I made was to take the pizza ball out of its little plastic bag and pop on a plate. It would have been ok if covered. It started to dry out.

My first attempt I did not dust with flour the surface or my hands. Sticky dough sticks to everything

The dough ball, push down with the heal of hand, then from the middle push outwards. Looks easy, not as easy as it looks, but becomes easier with practice. Keep pushing until about 9 inches if looking for a 12 inch pizza.

I was pleased it was circular, not irregular.

Now pick up, lay across back of hand and pull outwards.

A mistake. I should have laid across the back of both hands and pulled out from the centre.

I did not extend sufficiently, and pizza was not as thin as I would have wished.

Drop into a frying pan with heat on full whack.
It will take a couple of minutes. Lift to see if getting burnt spots.

For some reason I did not get the burnt spots and cooked for too long.  But, the surface did start to bubble.

Flip over.

Scoop out tomato sauce. Drop in the middle. Using the back of a spoon, apply in a spiral.

Add Lincolnshire Poacher cheese, sprinkle dried oregano. A couple more minutes. Periodically lift pizza to look at the base.

Surprisingly not bad. Pizza crispy, soft inside. Would have been even better had I a thin base.


This time burnt spots, cheese starting to melt.

Better than would find in a chain. Not as good as the best.

Use soft wheat 00, for pizza. Makes the world of difference.

I should have added mozzarella cheese.

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Smoked bacon and pea gnocchi

April 13, 2023

Smoked bacon and pea gnocchi adapted from quick and easy gnocchi Jamie Oliver One Pound Wonders.

ingredients

– 400g fresh gnocchi

– 2 rashers of smoked back bacon
– 2 cloves of garlic
– 200g frozen peas
– 150ml single cream
– Lincolnshire Poacher cheese

– pinch of smoked paprika (optional)

method

Fill a sauce pan with boiling kettle water and place on a high heat. Add little salt.

Meanwhile, roughly slice the bacon and place in a large non-stick frying pan on a medium-high heat with a big pinch of black pepper and cook for around three minutes, or until golden and crisp.


Finely slice and stir in the garlic, cook for a minute, then add a splash of water and the
frozen peas. Add more water if required Cook for two minutes, or until the peas are tender, use a potato masher (or back of a large spoon)
to squash them slightly.

Stir in the cream, remove from the heat and grate and mix in most of the cheese.

Cook the gnocchi in the pan of boiling salted water for 2 to 3 minutes – as soon as they rise to the surface they’re ready. Remove with a slotted spoon (or drain the pot) and toss into the sauce, adding splashes of starchy cooking water, if needed, to loosen.

Taste, season to perfection, then dish up, finely grating over the reserved cheese.

A very tasty dish.

thoughts

I lacked sufficient single cream, improvised, poured in a little double cream and semi-skimmed milk.

Maybe better to use the back of a large spoon than a potato masher as will then have a range of squashed and whole peas.

I used fresh gnocchi (easier than making from scratch).

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Speedy folded flatbread

April 12, 2023

Adaption from Jamie Oliver One Pan Wonders.

I had run out of bread. This seemed like a good alternative.

Batter mix for the flat bread

– four tablespoons self raising flour

– one tablespoon of creme fraiche

– four tablespoons of water

Mix in a mixing bowl, drop of olive oil, season with salt. Slowly add the water.

Pour mix into a medium hot pan, with oil, cook until starts to bubble. A little oil around the edge, lift to stop sticking.

Top with

– spring onion sliced

– slice into quarters cherry tomatoes

– Lincolnshire Poacher cheese

– roasted ham

Fold over. Cook a couple of minutes each side until brown.

thoughts

Oh dear, did not quite work out as expected. Too thin, stuck to the pan, fell to bits.

Not sufficient batter. Double the amount of flour for the batter.

Too much oil. The bottles used by Honest Toil are useless. Result pour out too much oil.

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Chicken and mushroom puff-pastry pie reheated

April 9, 2023

Two days ago two chicken and mushroom puff-pastry pies. One eaten, one left to cool, then popped in the fridge to be eaten another day.

Remove from the fridge, leave to reach room temperature, fan oven 175C for 20 minutes.

When I previously reheated a chicken and mushroom puff-pastry pie it was not as good. Not only was this pie excellent, the pastry had flaked and turned crispy.

To drink Brew Dog Punk IPA.

For dessert affogato.

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Chicken and mushroom puff-pastry pie

April 7, 2023

Adapted from Jamie Oliver chicken & mushroom puff pie Jamie’s One Pan Wonders.


ingredients


– diced boneless chicken thighs
– a couple of spring onions
– mushrooms
– milk
– single cream
– heaped tablespoon plain flour
– tablespoon of French mustard
– watercress
– spinach & rocket
– slab of puff pastry (frozen from Iceland)


method


Leave frozen puff pastry in the fridge the day before to thaw. Remove from the fridge to reach room temperature an hour before cooking.

Preheat the oven to 200°C
Ask butcher to dice the chicken thighs, else chop the chicken into  chunks
Place diced chicken thighs in a large  frying pan on a medium-high heat with splash of olive oil, stirring regularly. Cook until turning brown.
Trim the spring onions, chop into 1cm lengths and add to the pan. Slice the  mushrooms. Cook for 10 minutes, or until golden, stirring regularly.
Meanwhile, the pastry slabs are put in baking trays. Score a 3cm border around the edge (don’t cut all the way through), then very lightly score a criss-cross pattern across the inner section. Brush with a little milk, then place the pastry, on the middle shelf of the oven to cook for 17 minutes, or until golden, risen and cooked through.
Stir the flour into the pan for 1 minute, then gradually stir in the milk and single cream.
Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed.
Turn the heat off, stir through the mustard and half of the leaves, then season to perfection.
Remove the pastry from the oven, leave to cool slightly.  Use a sharp knife to cut round the border, cutting through the top few layers of pastry only. Use a fish slice to carefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.


thoughts


A very tasty dish..
Two puff pastry slabs, two pies. One to eat, one left to cool to reheat and eat another day.
One pie fell apart stuck to the bottom of the pan as trying to remove it from the pan.

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Parsnip and ginger soup

April 1, 2023

Two weeks ago I picked up a parsnip from Lincoln farmers market. What to do with it?

The following day I roasted a small portion with the Sunday dinner. What remained was saved for soup.

Today, I got around to making soup. An adaptation of Jamie Oliver parsnip and ginger soup.

ingredients

– parsnip
– 2 small carrots

– stick of celery

– medium onion

– a thumb-sized piece of fresh root ginger

– clove of garlic

– smooth peanut butter

– olive oil

– stock

to make the stock

Add to a mug boulin power, add small quantity of boiling water, stir with fork.

Left over from Turkish red pepper carrots and lentil soup from a couple of days ago. Simmered for a few minutes, drain into a mug, left over veg discard to compost heap.

Frying pan, swill out with boiling water into the pot.


to make the soup

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips and ginger Peel and slice the garlic.

Put a large frying pan on a medium heat and add a splosh of olive oil. Add the chopped and sliced vegetables and mix together with a wooden spoon Cook for around 10 minute until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Add to sauce pan, add stock, add more water if needed. Season with salt and pepper. Bring to the boil, leave to simmer for an hour or more on low heat. Stir occasionally

Pour soup into bowls. Spoon out with a spoon the vegetables. Season with salt and pepper to taste. Garnish with a couple of spring onions.

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Honey roast chicken

March 31, 2023

Adapted from Jamie Oliver One Pound Wonders.


ingredients

– two chicken thighs & drumsticks
– red onion
– dried oregano
– cherry tomatoes
– runny honey
– unsalted pistachios
– orange
– Colston Blue Stilton cheese
– medium size potato
– stick of celery

method

Preheat the oven to 180°C.

Put the chicken into a large frying pan, splash of olive oil. High heat. Fry for 10 minutes, or until golden all over, turning frequently.
Peel and roughly chop the onions. Peel the orange, slice the orange peel into the pan, add the onions, oregano and a splash of red wine vinegar, season with sea salt and black pepper and mix well.

Peel or scrape a potato. Slice into chunks. Par boil for about ten minutes. Drain, transfer to the casserole pan.


Transfer to casserole dish, ensure the chicken is skin side up. Roast for around 45 minutes, or until the chicken pulls easily away from the bone.

Move the pan to a medium-high heat on the hob. Toss in the orange segments, quarter and add the tomatoes, and let it start to sizzle and bubble. Add Colston Blue. Drizzle the honey over the chicken. Finely chop and scatter over the pistachios, crumble over.

thoughts

A very tasty dish.

Unlike rosemary roast chicken, started the chicken in a large frying pan not the casserole pan. The only reason for this, the evening before the pan used to fry bacon, to use the fat, oterwise would have used the casserole pan.

Dried oregano not fresh. Greengrocer does not sell, no demand.

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Mushroom risotto

March 28, 2023








Adapted from Jamie Oliver One Pound Wonders mushroom risotto.

ingredients

– mushrooms
– chicken stock
– dry vermouth
– white wine
– olive oil
– clove of garlic
– pinch of herbe de Provence
– red onion
– 2 sticks of celery
– risotto rice
– Lincolnshire Ploughman cheese

method

Chicken stock into a pot and bring is simmer.

Place a large non-stick frying pan on a medium-high heat with slosh of olive oil.

Peel, finely slice and stir in the garlic for two minutes

Slice and add the the mushrooms, dried thyme and a pinch of sea salt and black pepper. Cook until the mushrooms start to caramelise and any wate stirring occasionally, then remove from the heat.

Remove the mushrooms to be returned later.b

    Peel the onion and finely chop with the celery. Add the the pan. Adda slosh of olive oil. Cook until softened.

    Once the veg has softened, stir in the rice to toast for 2 minutes.

    Return the mushrooms.

    Add vermouths d white wine.

    Keep adding stock, stir.

    Cook for around 15 minutes.

    Add Lincolnshire Poacher cheese and a dollop of creme fraiche.

    Plate. Sprinkle on top the cheese remains.

    thoughts

    Disappointed. Not as creamy as mushroom risotto at Old Ithaki.

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    Rosemary roast chicken

    March 27, 2023

    Rosemary roast chicken with leeks, garlic, Brew Dog Punk IPA, butter beans, creme fraiche,  Colston Blue and baby leaf spinach.

    Adapted from rosemary roast chicken One Pan Wonders Jamie Oliver.

    ingredients
    – two hicken thighs & drumsticks, skin on bone
    – Brew Dog Punk IPA
    – two cloves of garlic
    – 400g tin of butter bears
    – one leek
    – Colston Blue Stilton cheese
    – sprig of rosemary
    – sprig of mint
    – crème fraiche
    – baby leaf spinach
    method
    Preheat the oven to 180°C.
    Slosh of olive oil in a large shallow casserole pan  on a high heat. Add the chicken, fry for 10 minutes, or until golden all over, turning regularly, while you peel and finely slice the garlic, and wash, trim and very finely slice the leeks. Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook for a couple of minutes to soften slightly. Ensure the chicken is skin side up, add a pinch of herbes de Provence.  Half-drain and add the butter beans.
    Roast for 45 minutes, or until the chicken pulls easily away from the bone, fan oven 180C.
    After 45 minutes,  move the pan to a medium-high heat on the hob. Bomb in little nuggets of Stilton and add the crème fraiche.
    Mix well, simmer for just a few minutes, wilt in the baby leaf spinach.

    Plate. 

    thoughts
    Easy to prepare.

    A very tasty dish.

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    Chicken and mushroom puff pastry pie

    September 15, 2022

    Loosely based on Jamie’s One-Pan Wonders chicken and mushroom puff pie. [see Channel 4 Jamie’s One-Pan Wonders (episode two) and One]

    ingredients

    • two de-boned and diced chicken thighs
    • mushrooms
    • spring onions
    • milk (double cream)
    • knob of butter
    • French mustard
    • puff pastry sheets (slabs of puff pastry)
    • water cress and mixed salad

    method

    Puff pastry, place in baking trays, cut a border but not all the way through. Cross hatch lightly score. Coat with a few drops of milk. Fan oven 200C for twenty minutes.

    Chicken in a hot pan, a little olive oil, until brown. Season with salt and pepper, herbes de Provence.

    Add sliced spring onions.

    Add mushrooms, cook until brown and wilted.

    Add a little milk, double cream, a knob of butter, sprinkle with flour. Season with salt and pepper.

    Add French mustard.

    Simmer.

    Remove puff pastry from the oven. Cut out the lid. Drop in watercress and mixed salad. Scoop in chicken and mushrooms. Replace lid.

    Serve

    oh my lawdy

    Oh my lawdy. I could not believe how good.

    I am no fan of pies. Never know what rubbish contained therein unless from a reputable butcher or baker.

    Nor have I ever prepared or cooked a pie.

    I could not believe how good.

    The pastry was tasty, as were the contents.

    I did not evenly scoop out and distribute the chicken and mushrooms into the pies.

    One pie left. Save for another day and reheat. Will it be as good?

    I could not find anywhere puff pastry sheets. I used frozen puff pastry slabs from Iceland.

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