JamieOliver.com
Danny
From: Jamie's Officeabout me
I work in Jamie's office, have been with the company for 5 years now. In that time I have picked up heaps of hints and tips for cooking as my desk is approximatley 10 metres away from Jamie's kitchen!!
Our Christmas microsite is live!!
Hi everyone,
Eric and I have been very much in the Christmas spirit lately working away on the Christmas microsite that has just launched. There are 4 Christmas menus for you all and we have done our best to create the menus to cater for many varied tastes. Check out the special Vegetarian Christmas menu that I helped to create inspired by suggestions from some of you who sent in your ideas.
There is also a section for you to tell us about your special Christmas story that could be from the past or about where you will be for this Christmas with a prize being given as voted by other members of the site. On the 8th of December we will also be launching the Christmas Calendar that will have more recipes and some hints and tips from Jamie.
We hope that you enjoy the microsite, let us know what you think on the forums.
Kind regards
Danny
ryan's winter spiced apple fool with greek yoghurt
Dice the apples and cook with the butter, caster sugar, star anise, cloves, cinnamon stick and vanilla essence until they are soft and "chutney like". You may need to add a few tablespoons of water to get the right consistency. Remove the star anise, cloves and cinnamon stick before serving.
Add the icing sugar and grate the zest of the lemon into the tub of yoghurt and mix together. In a cocktail glass add alternative layers of yoghurt and apple mixture, sprinkle some more lemon zest on top and serve with crushed almond thins or biscotti.
ryan and stella's vege rotolo
Cook the onions, mushrooms and garlic until tender, then add the apricots and pistachios. Let this mixture cool down, then add the egg, spinach and a pinch of salt and pepper. Mix it all together. Roll out the pasta and smear the Quark cheese over half of it. Lay your mushroom mixture over the Quark cheese.
Roll the rotolo up and wrap it tightly in a tea towel. Tie the ends of the tea towel with string and also tie two pieces of string around the body of the rotolo. Place this into boiling salted water for 10 minutes.
Serve with crispy sage leaves, pesto or a chilli and mint dressing and shaved Parmesan.
ryan's leafy roasted squash salad
Heat a frying-pan and gently fry the squash with the oil and butter until it is slightly brown and caramelized. Add the thyme sprigs and continue to cook until your squash is tender. This should take about 8 minutes.
Meanwhile, put all your dressing ingredients into a bowl and mix together. Arrange the leafy salad on a plate, scatter your cooked squash over the top, then sprinkle over the dressing.
More about my trip to Marrakesh
Hi everyone,
Here is a picture of the breakfast that we were served by Barakat at his farm. It was very simple and tasty. Fresh eggs that had the most yellow yoke that I have ever seen that were scrambled in a Tagine. The bread was made with fennel and caraway seeds and onto the bread Barakat smeared "Morrocan Peanut Paste". This was made from honey, almonds and argan oil. It was the most delicious breakfast.
The other dish that Bararkat made for us that day was something called "Rafesa". I have no idea if this is the correct spelling and I have googled the dish but could not find anything. The dish consisted of chicken, kidney beans, lentils, saffron and ginger with big chunks of bread. Maybe someone could let me know mopre about this but apparently the dish is served to pregnant women in Morrocco as a great source of nutrition.
Kind regards
Danny