Jamie Oliver

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#571 Tue 11 Dec 12 9:32pm

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

I'm not Jamie, but you could use that syrup to flavour coffee or hot chocolate.

Or make a sponge cake, then prick it and pour over the syrup like you would a lemon drizzle cake.

Or make a Christmas fruit salad (say with plums, clementines, walnuts and apples) and dress it with the chestnut syrup.

Or use it as a glaze for meat - maybe venison or beef?

Whatever you do, don't throw it away! If it's a fairly strong syrup, like stock syrup consistency, it should keep indefinitely in the fridge.

Last edited by hippytea (Tue 11 Dec 12 9:36pm)

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#572 Tue 11 Dec 12 11:34pm

shevie

Member
Member since Tue 11 Dec 12

Re: Ask me a cooking question

I love the sponge cake suggestion and will give that a go! I have put it in a sterilized jar and popped it into the fridge. Never even thought about meat glaze but I think the venison idea is great.
Many thanks, it's great to have something a bit more exciting than just the old ice cream sauce thing, eh? Have a great xmas! smile

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#573 Wed 12 Dec 12 1:03am

najys

Member
Occupation Sous Chef
From Australia, Sydney
Member since Mon 11 Dec 06

Re: Ask me a cooking question

Hi !!

I have a question... I need to make stuffing for Christmas lunch.

I have a child who is allergic to eggs, another one allergic to cashews and pistachios.

And dietary requests that have asked for no dried fruits in the stuffing.

DILEMMA !!

What can I use to bind my stuffing without using eggs ?

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#574 Wed 12 Dec 12 6:24am

littlejeanie

Member
Occupation Nurse
From Victoria, Aus
Member since Sat 26 May 07

Re: Ask me a cooking question

Hi Jamie,
              I am throwing a christmas eve party, and one of the guests has a soy,dairy and gluten allergy.  I was wondering if you had any really good gluten free pasta/bread recipes. 

Thankingyou, and Merry Xmas Jamie and family.
Littlejeanie. big_smile  smile

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#575 Wed 12 Dec 12 8:53am

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

najys: would some cheese work? I know I've seen fish cake recipes which used parmesan as a binder instead of eggs.

And actually, do you need a binder at all? Stuffing is meant to be a bit crumbly. You could just moisten the mixture with water or stock, maybe add a bit of flour so it will approximately stay together in balls.

Is it bread stuffing, sausagemeat stuffing or something else? Sausagemeat will bind itself to some extent, as will any raw meat.

Last edited by hippytea (Wed 12 Dec 12 8:55am)

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#576 Wed 12 Dec 12 10:13am

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Re: Ask me a cooking question

jubjalufi wrote:

Hello Jamie,

on holidays in Italy we had a very very good main course:
It was braised lamb with a sauce of chestnuthoney und pink pepper kernels. It was really great! But they did n`t served a side order.

Now I want to cook this wunderful meal at Christmas, but I haven`t any idea what I shall give as side order / garnish. Something with sweet chestnuts and poatatoes or hokkaido (pumpkin)? I would be really glad about getting an idea from You.

Thank`s a lot!
Bettina

Sorry about my English. I am from Germany and my last English lesson is more than 30 years ago.

Hi Bettina,

I love Italy, luck you taking a vacation there! Ok, I would keep this simple as you will have lots of flavours with the lamb dish. How about mashed potatoe and celeriac or a lovely gratin with sliced potatoes, red onion and some of the juices from the lamb?

J

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#577 Wed 12 Dec 12 10:19am

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Re: Ask me a cooking question

a_oltar wrote:

Hi Jamie,

I am a big fan of yours! Love the passion you have for food and I try to apply the same in my kitchen.

I went to Billingsgate market recently and got a whole fresh tuna. I've been looking for a recipe on the internet ans struggling to find something appropriate.

I want to preserve the size and wholesomeness of fish and not cut it into steaks. Could you give me some ideas on how to marinade it and cook it (bake/grill/fry).  help

Thanks very much sir!  big_smile

Hello

The fish that I usually bake whole is either bass, bream or one of my favourite recipes is my Uncle Ken's grilled trout:

http://www.jamieoliver.com/recipes/fish … trout-with

Cheers

J

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#578 Wed 12 Dec 12 10:25am

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Re: Ask me a cooking question

Ratko wrote:

Hi there,

Fist i would like to say that I admire your work. I admire you work with the adolescents you are doing. Giving them a chance to become more than they have imagined in their lives. You are doing a great job, and i think you should be given the Nobel Prize.
I like to hear your opinion for one recipe, that i like to make and surprise everyone on my birthday. I have mushrooms, cheese and a shafran. I like to put the mushrooms in a pan, then put the cheese over them and bake them in the oven. At the end i like to put some shafran on them. Do you think it is a good combination?

Best Regards,

Hello

Did you mean Saffron??? How about trying one of my recipes for baked mushrooms?

http://www.jamieoliver.com/recipes/vege … icotta-fun

Nice one


Jamie

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#579 Wed 12 Dec 12 10:29am

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Re: Ask me a cooking question

ducato666 wrote:

hiya i have just bought a cast iron small omlette  pan
i  want to make a fritatar i have seen you make one
thanks maggie

Hi Maggie

Here is my recipe for Fritatta

http://www.jamieoliver.com/recipes/vege … watercress

Cheers

J

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#580 Wed 12 Dec 12 10:33am

jamie

Chef
From Fifteen Restaurant, London
Member since Wed 24 Mar 04

Re: Ask me a cooking question

Germandio wrote:

Hi Jamie,

I have to cook a 3 course meal for 28 people for christmas. Does you have some ideas of what to cook that is suitable for 28 people and easy to make?

Hope to hear from you.

Germandio

Hi Germandio

Here are some recommendations for you, good luck with the meal, let us know how you get on.

http://www.jamieoliver.com/recipes/vege … rsnip-soup

http://www.jamieoliver.com/recipes/turk … r-any-time

http://www.jamieoliver.com/recipes/past … m-s-trifle

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