Tag Archives: thanks jamie

it’s not just for pasta

Since its been cold it seems like all I cook is things in tomato sauce using my dutch oven.  I love love love lentils and really want to eat more. So I bought some nice de Puys and whipped up this little gem by combining recipes from my two favorite Englishmen: Jamie Oliver and Nigel Slater.

– Cut 2 small onions and fry in some olive oil until tender/transparent, then add some thinly sliced garlic

– Add tomatoes of some form (in hindsight I should have used canned tomatoes, but I hand blended about 48oz worth of a mixture of grape and Romas that I already had), some fresh rosemary and thyme, a bay leaf, salt and pepper, fresh or dried chilies to your liking/tolerance, 150g of washed lentils and 250ml water.

– While doing the above, fry up some sausages. You needn’t cook them through, just get a bit of a char on them. I used some nice lamb merguez sausages but any kind will work.

– Bring the tomato mixture up to a boil, lay the sausages on top, throw the lid on your pot and put it into an oven heated to 375F.

– I left it in the oven for about 45 minutes then took the sausages out and put the pot back onto the stove to boil off some excess water.

This meal is rustic, super easy and truly lovely. I’ve made it without the lentils using whole mixed organic tiny/cherry/grape tomatoes. When I did that I also poured some good balsamic vinegar into the bottom stewy tomatoes.

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a bloody beginning

Not actually bloody but definitely raw. I’ve been wanting to try this carpaccio recipe ever since I got Jamie at Home for Christmas. It is a pure protein delight, and the beans are delicious.

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ingredients:

  • 1 lb beef tenderloin
  • 500 g green beans
  • sea salt and freshly ground black pepper
  • smallish handful thyme sprigs
  • extra virgin olive oil

for the marinade:

  • 1 small red onion, peeled and finely chopped
  • big handful fresh soft herbs (chevril, parsley, inner yellow celery, tarragon) leaves picked and chopped (I used tarragon and celery)
  • 2 tsp Dijon mustard
  • 3 tbsp white wine vinegar
  • extra virgin olive oil
  • sea salt and freshly ground black pepper

 

Steam the beans. While beans are cooking prepare marinade. When (and not if because this was a total success), I make this again, I will use lemon juice for acid instead of vinegar because I think its fresher/nicer. It was my first time using inner celery leaves for flavour and it was delicious. Once beans are cooked (careful not to over-do and get limpies), toss in marinade and put to one side to allow beans to cool and take on flavour.

Place beef on cutting board and season generously with salt and pepper. Strip leaves from thyme sprigs, chop roughly and sprinkle over beef.

Get a heavy frying pan seriously hot and add a splash of olive oil. Put meat in pan and turn every few seconds to sear and encrust flavourings on to it. Turn it around just until all sides are seared. Put the beat back on the board and let it rest for at least 1 min.

Use a big sharp knife to cut the beef as thinly as you can. Don’t worry if you can’t get the slices super thin, you can lay the slices out and use the side of the knife to flatten them further (works surprisingly well).

Lay slices on plates, place beans on top being sure to spoon over extra marinade. Dress with some good quality olive oil, feel proud and enjoy.

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