JamieOliver.com

Jamie · Tue 24 Jun 08 5:01pm

Hi guys,

We're enjoying some pretty nice weather in the UK at the moment (touch wood!) so I've decided to have a few people round to mine for a bit of a summer party. I've put together a menu for the day (see below) so check it out because I'd love to hear your thoughts on it.

Let me know if you've cooked anything similar. Would you do anything differently? Are you having any challenges with cooking outdoors or barbecuing this summer? We'll be filming this as a Podcast for the site and I plan on answering some of your questions while we're filming so come on, fire away!

Love Jamie O xxx

Menu

Nibbles
Fat Amalfi green olives,
Grissini
Pecorino
Pickled garlic and gherkins

Spit Roast
Lovely twin lambs from Elwy Valley, one flavoured with tandoori spices, the other with aromatic herbs

Jamie’s new favourite salsa
Thick olive oil aioli
Homemade tomato ketchup

Salads
Broad bean salad
New potato salad
Jamie at Home summer coleslaw
Heritage tomatoes and basil salad
Fresh breads from the Flour Station

Crab
Crab bruschetta
Pagnotta bread grilled on the Caribbean BBQ
Aioli, chilli, fennel tops and sorrel

Build your own pizza and cook it in the wood oven
Pizzaiola sauce with volpaia vinegar and dried oregano
Toppings will include; lardo, scarmoza, speck, free-waddle duck eggs, rocket and mozzarella

Something Sweet
Crumbly almond and peach tart with honeyed crème fraîche

Hadleigh · Tue 24 Jun 08 5:24pm

Now thats what I call a party menu thumbsup
Any chance of an invite big_smile ,
Think I would be hanging round the area with olives and pecorino first. How about some lovely big almonds as well. Have a weakness for these with Prosecco.
Would then move onto the pizza section, maybe just nibble on the scarmoza!
Who I am kidding, would be hard to not try a little of everything.
Hope you have a fab day, and the weather is kind kiss

dmcintyre · Tue 24 Jun 08 5:43pm

I'd like to know how your dressing your New Potato Salad. I'm a huge fan of new potatos, but I'm always afraid of over-dressing them in salads as I find it takes away from the 'new feeling'. I usually stick to serving them with a light vinigrette and dill. Please do tell.

mummza · Tue 24 Jun 08 5:53pm

wave Mr.O.... Can I come along as well please... i'll help you cook ...

I'll bake you an apple cake !!! .....(but not on the Barbie !)

menu thoughts...
thumbsup The flour station do great breads .
I'm good at topping pizza whistle

Are those the same olives that I ate at 15 cornwall... (they were so good)

The crab and the maet..well I can do without that ... but I'm happy to help cook that little leaping welsh lamb .

Shall we have some strawberries too whistle

I'm not offering to wash up !

Last edited by mummza (Tue 24 Jun 08 7:14pm)

dukegus · Tue 24 Jun 08 7:30pm

What can anyone say...

I'd dare( smile ) to suggest well:

For starter maybe add some cucumber quartered with bit of salt and vinegar, we have plenty here in Greece they are definitely in season here.

And something like mmm...zucchini (because they are in season too) fried.
Not whole,but like "meat-balls". I mean with an egg or two, some flour(plain, corn, self raising, anything), dried onion finely chopped, the zucchini minced(not too small) and salted(let it rest and lose some water), fresh and many many herbs (basil, mint, spearmint-i think that's what it's called-, thyme) and you now the rest...

Maybe with the salads, add a greek salad. I mean with tomatoes, green peppers, onion, cucumber, feta cheese, red wine vinegar, olive oil, oregano on top. I would add a bit of minced garlic and maybe a little chili or not...

I love the bruschetta! Garlic, chili, fennel and crab, I really got to try it! Sounds yummy

I'm not italian but i will dare(again) to say lardo may be a bit heavy for summer. What am I saying!! After the roast lamb you are having...you won't feel a thing smile

Well about the pizzas I love the rocket on top and speck but maybe a would change scarmoza with provolone. I like the way scarmoza melts but I like the taste of provolone better.
Maybe add a pitsa with anchovies, just love them!

And about the dough I hope you don't make the usual pizza dough, I think it's better to be a bit sticky while kneading, then leave it a day in the fridge to let the yeast grow properly and the next day make the pizzas.

I'm not chef or anything so don't take my words too seriously thumbsup

P.S. about questions I will think about it smile

Kostas

Last edited by dukegus (Tue 24 Jun 08 7:32pm)

foietruffledisiac · Tue 24 Jun 08 8:21pm

Hiya,
Do you guys need a hand over there wink ??
Let's see......................

mmmmmmmmmmmmmm, more of a lettuce leaf and fresh herb mix in the salad area ...

*Instead of twins on the lamb, what about triplets, making the third with a nice garlicky / chipotle marinade.

*Seafood fare: How about adding some mega jumbo prawns cooked until almost perfection, then basting with Gooseberry and Elderflower Jam putting them back on the grill until just done. The Gooseberry and Elderflower Jam has a sweet / sour taste that I feel will complement the jumbo prawns beautifully giving them a succulent taste that leaves you asking for more...............

*Something Sweet: Some grilled fruit with spiced Chai syrup (that's gorgeous just like it is). You can definitely accompany it with vanilla or cinnamon ice cream.

*AND..........................
Pitchers of golden margaritas! What makes them golden? Adding a bit of Grand Marnier mrgreen !!

Everything on the menu sounds ACE; mine are just little additions! I look forward to checking out the podcast.

Take Care!
xx

Last edited by foietruffledisiac (Wed 25 Jun 08 9:13am)

Hadleigh · Tue 24 Jun 08 8:50pm

Just thought what about char grilling some quid and dressing with some lemon and evoo. Just love the smell of that, and reminds me so much of fab times in Sicily. yummy

ANN · Tue 24 Jun 08 11:28pm

Golden margaritas, yes yes! You could have regular magaritas, also. They are just right for a Summer party and go with all of your food choices!

jdl · Tue 24 Jun 08 11:51pm

Spit roast is my favorite. Forget the pizzas and use the bases to serve the spit roast on. Heap on salad, roll up and eat. No plates, no washing up. Easy peasy.

Despina33 · Wed 25 Jun 08 12:16am

I had the biuld your own pizza for father's day except it was cooked in the oven on the stone.

Your BBQ sounds wonderful and I am sure all your friends & family will enjoy it

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forum: BBQ hints & tips

#1 Tue 24 Jun 08 5:01pm

Jamie

Summer Food Podcast

#2 Tue 24 Jun 08 5:24pm

Hadleigh

Re: Summer Food Podcast

#3 Tue 24 Jun 08 5:43pm

dmcintyre

Re: Summer Food Podcast

#4 Tue 24 Jun 08 5:53pm

mummza

Re: Summer Food Podcast

#5 Tue 24 Jun 08 7:30pm

dukegus

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#6 Tue 24 Jun 08 8:21pm

foietruffledisiac

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#7 Tue 24 Jun 08 8:50pm

Hadleigh

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#8 Tue 24 Jun 08 11:28pm

ANN

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#9 Tue 24 Jun 08 11:51pm

jdl

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#10 Wed 25 Jun 08 12:16am

Despina33

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