Jamie Oliver

forum: Food & Drink

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#581 Wed 12 Dec 12 10:36am

jamie

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

Re: Ask me a cooking question

Eleonoor wrote:

Hi

Maybe a scilly question, but I'm allergic to cheese (not to all dairy but just to cheese, creame cheese). I'm wondering what I can use instead if I'd like to make 'pesto'.

Eleonoor

Hi Eleonoor

No probs, you can leave the cheese out, blitz up pine nuts, basil and olive oil and season with salt, pepper and lemon juice!

Jamie

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#582 Wed 12 Dec 12 10:53am

Maree

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

Re: Ask me a cooking question

I've just made 2 litres of pesto to give as gifts and to stock up myself. It keeps fine in the fridge or freezer but looses some of its green-ness on storing. I don't add Parmesan when making (even if for immediate use). Those who want it can add it at the table, family style.

In addition to the "usual suspects" , I also use white walnuts in my recipe.

Last edited by Maree (Wed 12 Dec 12 10:56am)


"Cook with love and laughter ..."
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#583 Wed 12 Dec 12 12:29pm

jonty

Member
Occupation warehouse operative
From Huddersfield
Member since Wed 04 Jan 06

Re: Ask me a cooking question

Hi
I brew homemade wine (normally from Kits),but i have just made and bottled some Sloe wine,(which will take a few months to mature).
My question is what food would accompany the Sloe wine ?
As this is the first time i have made sloe wine from the fruit and not from a kit , what food would accompany the Sloe wine ?
Any suggestions would be most welcome and appreciated.
Thank you
Jonty

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#584 Wed 12 Dec 12 4:13pm

hippytea

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

Re: Ask me a cooking question

Jamieeee!

Wazaa.

Nice to see you. Do you come here often?

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#585 Fri 14 Dec 12 3:54pm

desitaly

Member
Member since Fri 14 Dec 12

Re: Ask me a cooking question

Hi Jamie!
I have a small butcher's shop in northern Italy with my husband, and get wonderful pork meat from Mantova, but something you don't find in Italy is gammon. I would really like to know how I could make it, starting from the hind leg of the pork. I understand the raw meat has to be treated, but how? Thanks a lot!  big_smile

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#586 Sat 15 Dec 12 10:46am

Danshakin

Member
Member since Sat 15 Dec 12

Re: Ask me a cooking question

Hi Jamie,

Cooking a large turkey for crimbo about 8 kg, do you or anybody else on this forum have any experience brining a turkey. I know it's done a lot in the US but why not over here? Does it really work?

Cheers in advance
Dan

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#587 Sat 15 Dec 12 12:08pm

flashcrow2000

Member
Member since Wed 07 Mar 12

Re: Ask me a cooking question

Hi Jamie, please give me some pointers on roast beef (fresh beef, not the kind which was hanged for 21 days, or anything like that). I tried your recipe (roast beef with baby Yorkies meal, from 30 minutes meals) and i did everything by the book (didn't poke the meat, didn't press it, roasted it in the beginning to close the juices in) but still the meat was a bit .. chewy. Should I let it marinate in wine, soy sauce, lime juice, or anything like that before cooking it? Any answers is appreciated, thank you smile

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#588 Sat 15 Dec 12 2:07pm

ShaShow

Member
Member since Fri 14 Dec 12

Re: Ask me a cooking question

hello, i am a gigging musician and i also work in a performance theater as a technition where 16hr days arent uncommon. both of these mean i dont get to eat properly with only a microwave at the theater and nothing to cook with when on road.
so basically im after some recopies that are, or can be eaten, cold. not only that but they need to be able to keep out of a fridge for a good 8-10 hours.

thanks alot,
Matthew Willars

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#589 Sat 15 Dec 12 8:21pm

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

Matthew, you should make:

oatmeal biscuits. dry, handy, B vitamin, energy
quark cakes - they dont spoil although a milk product; they keep in shape and are tasty and no too dry
soy bean or chickpea paste truffles - also, will not spoil, pure protein
mushroom quishe - mushrooms keep well even 10 hours.
salted boiled black eyed beans.

look for those recipes....

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#590 Sun 16 Dec 12 2:35pm

flaming_amy

Member
Member since Sun 16 Dec 12

Re: Ask me a cooking question

Hi there,

I'm cooking a spiced, rolled pork belly at Christmas. I want to cook it a bit ahead and keep it warm until we're ready to eat. If I wrapped it in foil and a towel to keep warm for longer, would it affect the chrispy crackling? Steaming it to make it soft?

Appreciate the advice!

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