Inspire Us Jamie!

Home, Food & Body, The Dressing Room

It’s the dilemma we’re faced with every night:

what to have for dinner?

Well we are taking the bull by the horns and looking to the greats to inspire us.
Jamie Oliver has countless recipes, tv shows and books – and he’s a cutie pie!
How could we go wrong?!

“This dish is fantastic and you can literally have it ready in just over 5 minutes. Use either wild mushrooms that are in season, like girolles, trompettes de la mort and pieds de mouton, or more readily available farmed mushrooms like field, chestnut or oyster, as these are really tasty when cooked properly.” – Jamie

Best lamb cutlets with special basil sauce

Ingredients

• 12 lamb cutlets
• a small handful of fresh thyme, leaves picked
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 400g mushrooms, brushed clean and torn
• a small handful of fresh flat-leaf parsley
• 1 lemon
• 2 handfuls of pine nuts
• 2 large handfuls of fresh basil
• 3-5 tablespoons balsamic vinegar

Method

These lamb cutlets are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan. Slap the cutlets with the heel of your hand to flatten them slightly. Then bash up your thyme in a pestle and mortar and add a little olive oil. Mix together, then rub the oil over the cutlets and season both sides of them. Put to one side.

Cook the mushrooms dry on the bars of your hot griddle pan. This is quite an unusual way to do it, but it gives you a nutty flavour that you wouldn’t get otherwise. Just grill them on both sides to mark them and put them into a large bowl. Once the mushrooms are done you can put the lamb on the barbecue or griddle pan. If the cutlets are about 1.5cm thick, just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into rare lamb cutlets, but if you prefer them like that then cook for a little less time.)

When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle with a little olive oil. Tear over the parsley, in quite large pieces, and add a good squeeze of lemon juice. Season lightly and toss around. Place to one side to rest, to allow all the lovely juices to get sucked up by the mushrooms.

Meanwhile you can make a really quick sauce. It looks a bit like pesto, but although it contains basil and pine nuts it has no similarity in flavour. In a pestle and mortar pound up the pine nuts until you have a mushy pulp – this will give the sauce a creamy flavour and texture. Remove the mixture to a bowl, then use the pestle and mortar to bash the basil up into a pulp. Add this to the pine nuts and loosen with extra virgin olive oil so that the sauce easily drops off the end of a spoon. Now you need to balance it with quite a lot of balsamic vinegar to give it a good zing, almost like a mint sauce, but add it to taste. Give the lamband mushrooms a final toss. I like to serve this up on a big platter and let everyone help themselves. Have the sauce and a simple watercress salad on the side.

To see more from our fav British Chef check out his website!

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Cutie Pie

Home, Food & Body, The Dressing Room

Pumpkin Pie any one???

Pumpkin Pie

Ingredients

• 1 x 500g pack ready-made dessert pastry
• 1 large butternut squash, quartered and seeds reserved
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 4 tablespoons maple syrup
• 6 tablespoons caster sugar
• 3 large eggs, preferably free-range or organic, beaten
• 200ml double cream

Method

Preheat the oven to 200ºC. Roll the pastry to the thickness of a dollar coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.

Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC.

Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don’t forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and wizz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.

Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy.

Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with a dollop of cream or ice cream.

Coco-Loco

Home, Food & Body, The Dressing Room

Are you crazy for pancakes?
Wait till you try out this creative take on a kitchen favourite!

Coconut pancakes with pomegranate jewels

Ingredients

• 1 egg
• 1 cup self-raising flour
• 1 tsp baking powder (optional)
• 1 cup milk
• 8 tbsp dessicated coconut
• 20g butter
• 1 pomegranate

Method

1. Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tbsp of dessicated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.

2. Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.

3. Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over. Cook the pancakes for another minute or so, till golden on both sides.

4. When they are done, transfer them to a plate and cover with foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.