Jamie Oliver

forum: Food & Drink

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#921 Thu 07 Mar 13 4:48pm

christine.woodhouselynas

Member
Member since Thu 07 Mar 13

Re: Ask me a cooking question

Stuck what to cook tonight. I have the basic larder supplies but in the fridge, I have the following...
- Butternut squash
- Baby fennel
- Peppers
- Courgettes
- Chestnut mushrooms

Any ideas guys? Want to make something other then roasted veg over pasta and sauce.
Ta x Chrissie x  big_smile

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#922 Thu 07 Mar 13 5:53pm

Zees

Member
Member since Sat 02 Mar 13

Re: Ask me a cooking question

Zees wrote:

Hi Jamie. I'm having a dinner party and need a starter to complement your barbecued lamb lollipops with spiked hummous nuts?
Regards Zees  think

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#923 Fri 08 Mar 13 10:41am

wine~o

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

Re: Ask me a cooking question

joobes wrote:

This Saturday i would like to have a go at making my own pizza.

Eh?

http://www.jamieoliver.com/forum/viewto … 13#p695413

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#924 Fri 08 Mar 13 11:03am

joobes

Forum champ
Occupation My OH and I own a new/secondhand bookshop.
From Somerset, England
Member since Wed 20 Feb 08

Re: Ask me a cooking question

oops  oops

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#925 Fri 08 Mar 13 11:16am

Merlin

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

Re: Ask me a cooking question

christine.woodhouselynas wrote:

Stuck what to cook tonight. I have the basic larder supplies but in the fridge, I have the following...
- Butternut squash
- Baby fennel
- Peppers
- Courgettes
- Chestnut mushrooms

Any ideas guys? Want to make something other then roasted veg over pasta and sauce.
Ta x Chrissie x  big_smile

Hi Christine! Glad to see you made it over to the forums.

There's lots of different suggestions to be made for these ingredients (I hope there'll be some more offered) but if I were you I'd cut the butternut squash in half lengthways, dress lightly in olive oil and salt and dried chili and then roast at about 190°C, flesh side down until they're soft all the way through (you can roast the baby fennel with them too). Then you can scoop out the flesh and serve it mixed with diced onions and pepper etc - gorgeous. I'd maybe do a nice vegetable-filled sauce with the rest of the ingredients too (chop it all and fry in the bottom of a large pan until soft, and then maybe add tinned tomatoes or something?) and then serve that on top of/next to your roasted butternut squash.

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#926 Fri 08 Mar 13 4:55pm

Suzymac

Member
Member since Fri 08 Mar 13

Re: Ask me a cooking question

I have just tried twice to make Jamie Oliver's Banana and honey bread. Epic fail! The first time I followed the instructions to the letter and it turned out as a horrible mush and wasn't cooked hardly at all and didn't rise at all.  The I realized that the instructions in the recipe didn't say to warm the banana mix through to tepid.

This I did the second time and followed everything exactly.  it rose but not to double the size.  the second rising puffed up a tiny bit but nothing major.  After baking it the way the recipe said, same thing, dull stodge! 20 minutes is simply not long enough for thngs that are stacked together, so I separated them and baked them again for another 10 minutes, still not done, so I turned them upside down for another 8 minutes.  they are now just about cooked but very brown now and simply not worth the effort.

This is the fifth Jamie Oliver recipe that I have tried to cook that has turned out badly.  I'm a good cook, not an amateur the recipes are just not written correctly.

What an expensive exercise as even the birds won't eat it!
help

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#927 Fri 08 Mar 13 5:18pm

wine~o

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

Re: Ask me a cooking question

Welcome suzymac...

Sorry to hear about your problems with this recipe. I've tried loads of Jamies recipes and have always had a decent result...............can't say I've ever tried this one, but I'm sure you know the old saying..

"If at first you don't succeed...
























Give up and try something else instead" whistle

Last edited by wine~o (Fri 08 Mar 13 5:20pm)

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#928 Sat 09 Mar 13 8:23pm

VHeilmann

Member
Member since Sat 09 Mar 13

Re: Ask me a cooking question

Last night I prepared the "Quick chicken Tajine with Minty Couscous" from JO's IPhone app. The taste of the dish was wonderful, but it turned out much too "soupy", even though I had already cut back way back from the recommended four cups of stock or water to be added before the dish is covered and allowed to simmer.
I believe there was a similar post by someone else about this earlier, but cannot find it again.
Based on my experience and last night's result, I suggest this recipe be revisited and possibly adjusted.
If there is anything that I missed or may have done wrong, please let me know. Otherwise this is a fine dish with excellent flavors, (just too much liquid).

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#929 Mon 11 Mar 13 2:36pm

julia coral

Member
Member since Mon 11 Mar 13

Re: Ask me a cooking question

Hi - I made a batch of great ravioli yesterday and did a trial batch in the freezer ( advice taken from this forum), cooked from frozen and they were great. I stored the rest in the fridge layered between cling wrap, and that seems to have worked ie they are not sweating and then sticking to each other.
My question is why have the edges gone an unattractive colour. My common sense tells me it is the egg yolk and next time I should only use the whites to seal them? Any tips here and any other storage tips to stop them sticking together for at least a day would be most welcome.The freezing option is good but would prefer not to if possible. smile

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#930 Mon 11 Mar 13 11:25pm

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

dont know about that, but I hate bananas.

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