Jamie Oliver

forum: Food & Drink

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#1191 Sun 06 Oct 13 4:50pm

Kienmo

Member
Member since Sun 06 Oct 13

Re: Ask me a cooking question

Hello Jamie,

This summer we went to Londen and had a great lunch at your new restaurant in Covent Garden. one off the disshes we had was the garlic mushrooms. They were the best we had ever eat.
Now i bought the book with all the britisch recepies, offcourse in dutch. But unfortunatly there is now recipe off the best mushrooms ever.
Can you telle me where I can find it?
Would be really great.

THanks and greetings from the Netherlands smile

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#1192 Sun 06 Oct 13 10:56pm

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Ask me a cooking question

mummza wrote:

kiri260180 wrote:

Hi Jamie, Please Help!!
I have two boys and they are Autistic.  I love them to pieces every second of the day, but when it comes to meal times, they really do test me.
I am not a great cook and we do not have a lot of money, but I have tried my best to cater for their needs, but I am pretty much down to two meals which they alternate on every other day which is Pizza and Sausage & Toast. 

I feel completely inadequate as a mother because I feel that I am failing miserably with the fight to get them to eat a decent meal and it is extremely worrying thinking they might not be getting the essential nutrients that they need.  I don't know if you are able to help with menu ideas, but I know that there are a lot of other mothers who are in the same position as me, with Autistic children who are pulling their hair out same as me.  So welcome to the forum if you could offer any guidance it would be very much appreciated. help

welcome to the forum kiri260180 smile

First of all please dont feel inadequate as a mother as I am sure from what you have written that you are far from that
thumbsup
You have 2 very special sons who have a particular set of needs . I know that all chiildren who are autistic react differently to all manner of things and food  often seems to be an issue
For some its the texture, for others it might be the strength of flavour and for others it might simply be down to the colour of the food .
This might seem strange to some people but to many who have the peivalidge to know these very special children will recognise some of  these issues.

What sort of things do the boys drink ?
Will they drink things like milk or fruit juices ?
How old are the boys ?

Im not going to suggest to you that you put a little vegetable  on top of their pizza's as I am well aware that the extra vegetables
are likely to be removed and the pizza topping put back to how it usually is , or worse , the pizza would be ignored !

Are there any different foods that they will tolorate if , for example ,they go to granny;s house ?

You might gradually be able to introduce a third meal like this . and eventually end up with a rotation of 3 days of different meals.

Now I know what they are eating at the moment is not ideal , but they are eating which can only be a good thing.

I shadowed a boy with similar problems at a school once and for lunch every day he has a peanut butter sandwich on the same type and make of bread , he  had a packet of crisps that he would open carefully in the same manner making sure the bag was almost blown up so that he could slide his hand into the bag without touching the side of the bag ...hes an adult now  a very tall adult and hes doing fine ,  I am sure he will probably still be eating peanut butter sandwiches and crisps at lunch time in the same manner as he has always done.

so try not to worry too much , the boys will 'get there in the end' 



big_smile

Kiri. Welcome.  My son was a nightmare to feed when young & this forum saved my sanity.  So much hep from such caring people.

I have posted it here in the recipe section but I make a tomato sauce that has a tonne of hidden veg - its blended & when my kids were little I made it while the were sleeping so they didn't know it was full of things they didn't like.

http://www.jamieoliver.com/bloggers/vie … p?id=32730

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#1193 Mon 07 Oct 13 1:38am

armadale358

Member
From Queensland
Member since Mon 07 Oct 13

Re: Ask me a cooking question

Morning
Am recovering from a total colectomy and have to be on a low fibre diet.  I am desperate for some help adapting your recipes to low fibre.  Th thought of having pureed/mashed food blaaagghhhh.   HELP
Suzanne

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#1194 Mon 07 Oct 13 1:50am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Ask me a cooking question

Did they refer you to a dietician? That might help more than we're able to. Meat and dairy are likely to be fine for you. It's working out what fruits and vegetables you can have. Eggs for breakfast?

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#1195 Thu 10 Oct 13 9:45pm

stefanopanella

Member
Member since Thu 10 Oct 13

Re: Ask me a cooking question

Have you never thought to open new restaurant in centre of Italy in front of the sea, in a sunny land rich in fresh ingredients as fish, meat, vegetables and cook tradition? I live in Paradise lost and i can introduce you all!

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#1196 Sun 13 Oct 13 2:02pm

acrdva

Member
Member since Sun 13 Oct 13

Re: Ask me a cooking question

Jamie I saw a recent 15 minute meals program where u prepared black bean burgers with asian noodles but cannot find the recipe or youtube link.  Can u help me locate the recipe?

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#1197 Sun 13 Oct 13 3:03pm

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

Jamie's Food Team wrote:

Liz McHugh wrote:

DebDiMaggio wrote:

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

hmm

Hello, I am sorry to hear that you are having such troubles with your oven. I would suggest that you get an oven thermometer to test that your oven is running at the right heat. It might also be worth contacting your oven manufacturer to see if they can suggest anything to improve the function of your oven. Thanks

Can I butt in here, please?  You might as well call deep fried potatoes 'chips'.  Roast potatoes are traditionally roasted in meat fat in the oven.  Can I suggest that when you first put the potatoes in the roasting pan, to put them on a low heat on the hob and move them around whilst the roasting starts, finishing them off in the oven?

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#1198 Mon 14 Oct 13 12:25pm

looneymum

Member
Member since Mon 18 Oct 10

Re: Ask me a cooking question

can i use hard sheets of lasange in the Squash & Spinach Pasta Rotolo, as i am gluten free , if i can how do yous soften them to roll  out
or do you have a gluten free receipe for pasta

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#1199 Tue 22 Oct 13 1:48pm

sjholdsworth

Member
Member since Tue 22 Oct 13

Re: Ask me a cooking question

I have been watching your series Save with Jamie & bought the book, my question is:- If I am doing the recipes from your book do I need to reduce the cooking temperatures as I have a fan oven and if so by how many degrees?
Thanks
Jane

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#1200 Tue 22 Oct 13 2:54pm

cannyfradock

Member
Occupation Builder (bricklayer/ stonemason)
From S.Wales.
Member since Sat 10 Oct 09

Re: Ask me a cooking question

Thistledo wrote:

Jamie's Food Team wrote:

Liz McHugh wrote:


Hello, I am sorry to hear that you are having such troubles with your oven. I would suggest that you get an oven thermometer to test that your oven is running at the right heat. It might also be worth contacting your oven manufacturer to see if they can suggest anything to improve the function of your oven. Thanks

Can I butt in here, please?  You might as well call deep fried potatoes 'chips'.  Roast potatoes are traditionally roasted in meat fat in the oven.  Can I suggest that when you first put the potatoes in the roasting pan, to put them on a low heat on the hob and move them around whilst the roasting starts, finishing them off in the oven?

....also a butt-in, if I may.

I also have a "not very good" electric oven, like many people so you should make do with what you have.

Any oven....however bad it performs is good enough for crispy roast potatoes or crispy chicken etc.....you may just have to approach the roasting style a little different.

Try par boiling your spuds first by having a saucepan on the heat ready, then put in your potatoes and pour boiling water over them to cover. Boil for 10 minutes then drain the water off. Put the lid back on and shake them so they go slightly floury. Have a roasting pan already hot in the oven with goose or duck fat.....you can mix some vegetable oil with the fat if you want.....or just use veg oil, but never olive oil.....only enough(and a bit) to coat the potatoes. Roast for 30 to 40 minutes turning once or twice. (the roasting tin should be toward the top of your oven.

To get crispy skin on a roast chicken you must rub the skin with butter or oil etc. and put into a hot oven...perhaps 220c, then reduce the heat after 15 or 20 minutes to say 170c to cook the bird thoroughly. Baste a few times while cooking.

Terry

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