Jamie Oliver

forum: Food & Drink

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#801 Fri 01 Feb 13 12:33pm

Merlin

Member
Occupation Editorial assistant/general online chap
From London
Member since Wed 24 Oct 12

Re: Ask me a cooking question

Thistledo, it's unlikely the Food Team will have time to get around to this on a Friday but I will say that last week I cooked fennel bulbs with rice in a heavy cast-iron casserole dish in the oven, and it was sublime. If you fancy it, lightly heat dry rice in a bit of olive oil on the stove top in the casserole dish with a few whole black peppercorns, take off the heat before it starts to brown, tuck a few fennel bulbs in with the warmed coated rice, cover well with water, put the lid on and put in the oven at about 180C until cooked - usually about 20-30 minutes. Just scrape the top with a fork and judge it for yourself - don't stir it. This is easily my favourite way of cooking rice even on its own and the fennel flavours it wonderfully. It's go down a storm on the side of a cod dish!

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#802 Fri 01 Feb 13 12:59pm

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

Thank you Merlin.  That indeed sounds lovely but regret not appropriate with today's meal which will be the fish accompanied by mash.  I will certainly use your method on another occasion.

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#803 Fri 01 Feb 13 1:42pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

The fennel you talk of must be a whole lot smaller than the fennel that's available to me. Huge bulbs that are so fibrous that I no longer bother buying it. Supermarket and fruit and veg shop. Farmers' markets don't have it (when I go). Used to grow it when I lived in a house with a large garden but it's difficult when now limited to balcony life ( though I do have a well stocked herb and salad leaf collection.


"Cook with love and laughter ..."
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#804 Fri 01 Feb 13 4:02pm

cookdoc

Member
Member since Wed 30 Jan 13

Re: Ask me a cooking question

Hey Jamie. I'm a newbee to cooking, so I apologize for dumb questions.
When making recipes that call for canned tomatoes (doing a lot of Italian lately, and no fresh toms available) whether whole, chopped or crushed, many (not you) don't specify whether to reserve and use, or the toss out the juice or liquod that also comes in the can. Any advice?

Also, check out cool vegetarian/vegan blog "Let The Good In."

Thanks in advance.

Cheers,

cookdoc

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#805 Fri 01 Feb 13 4:17pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ask me a cooking question

Hi, Cookdoc...As Jamie is rather busy at the moment, may I take this opportunity to welcome you to the forum ...


And, Yes, unless the recipe specifically tells you not to add the juice, then the entire contents of the can go in...

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#806 Fri 01 Feb 13 5:20pm

karenlesley

Member
Occupation Retired
From Blandford Forum, Dorset
Member since Sun 26 Sep 10

Re: Ask me a cooking question

Hi Thistledo, strictly speaking you don't need a dedicated steamer to steam things. Do you have a colander or sieve that will fit over a saucepan? If so, put about 3 - 4 inches of water in the pan, put the colander or sieve over the top, and bring to the boil. Voila ! one home-made steamer. You could also use a perforated foil plate.
Hope this helps
Karen smile

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#807 Fri 01 Feb 13 5:52pm

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

Thanks Karen, although I've used that method before.  Maybe, just for tonight's meal, I'll gently poach it in veg stock.

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#808 Sun 03 Feb 13 2:16am

henry.wong.148

Member
Member since Mon 21 Jan 13

Re: Ask me a cooking question

kathrine pelosi wrote:

Thank you for getting in touch with me, just trying to make carrying your shopping home trendy and stylish but also thinking about improving the trolley so i think you are right, they would have to be very strong and hardy so the consumer is getting good value for money.

Thank you for giving your opinion

Speaking as an engineer. You can design it so it's foldable yet strong. Hope this helps

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#809 Sun 03 Feb 13 2:02pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

cookdoc wrote:

Hey Jamie. I'm a newbee to cooking, so I apologize for dumb questions.
When making recipes that call for canned tomatoes (doing a lot of Italian lately, and no fresh toms available) whether whole, chopped or crushed, many (not you) don't specify whether to reserve and use, or the toss out the juice or liquod that also comes in the can. Any advice?

Also, check out cool vegetarian/vegan blog "Let The Good In."

Thanks in advance.

Cheers,

cookdoc

welcome to the forum  coocdoc  smile

I always use the juice as well unless it specifies to strain the tomatoes.

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#810 Sun 03 Feb 13 6:10pm

CWin78

Member
Occupation Home Care Provider
From Hamilton, Ontario Canada
Member since Tue 08 Jan 13

Re: Ask me a cooking question

Hello Jamie!

When you were here in Canada at the Marylin Denis Show,you listed Pantry Essentials and the like.

My question is in regards to the 5 Spice Powder you mentioned, there is a Chinese/Asian 5 spice and a Eastern India (Bengali or Panch Phoron) 5 spice which one were you referring to?

On a personable note, thanks to living with my British grandparents and solely watching BBC and BBC Canada all the passion I had for food and cooking for the family came directly from you and The Naked Chef in '98-99. Having lost my passion years ago through terrible family issues I stopped cooking, now many, many years later having once again been lucky enough to enjoy watching you on a variety of t.v shows here in Canada, again with the passion for cooking and good food that many don't share for life let alone food, it has made me want to pick up the knives for me and my family.

One day Sir Jamie, I hope and pray for 15 minutes, perhaps a 15 minute meal?, and the chance of a lifetime to look you in the eyes and say without hesitation, "Thank you Mr.Oliver for making my life so much better!!!"  thumbsup 

Until then, All the best to you and yours for continued success, health and happiness!

Truly,

Colin Winship
Hamilton Ontario Canada

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