Jamie Oliver

forum: Food & Drink

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#1151 Tue 26 Nov 13 9:37am

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

Welcome lugofoil.

On reading your post, I'm immediately thinking you're not in the UK?    "Then season to perfection" is a term I've never seen.  Here we tend to see "Season to taste"  and it means just that.  It's about your personal taste.  As you cook, it's sensible to keep tasting until you get it right for you.  Start small as once the seasoning is added, you can't take it out again - add more as you go along if required.  Think of the ingredients and how much natural salt is already there, like bacon, etc.

Keep experimenting and good luck - it will come and very soon.

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#1152 Mon 02 Dec 13 10:12am

Ancheta.Ace

Member
Member since Mon 02 Dec 13

Re: Ask me a cooking question

I just want to ask what can I do with a Camembert cheese? I am actually aiming to make it as a ravioli filling. But I do not know what to put with the Camembert cheese. When I search on the internet, what usually comes out is Camembert and apples, or baked Camembert with garlic and rosemary. I suppose I wanted something more adventurous to do with a Camembert. What do you think?  smile  smile  smile  help  help  help

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#1153 Thu 05 Dec 13 4:14am

Rosefadhil

Member
Member since Thu 05 Dec 13

Re: Ask me a cooking question

What can I use to substitute the mince pork stuffing for the roast turkey as we don't eat pork.

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#1154 Thu 05 Dec 13 9:31am

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

Hiya Rosefadhil!
Does not eating port include bacon?  You can use chopped bacon (smoked would be better I think) mixed with breadcrumbs, chopped celery, etc.
What about minced chicken?

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#1155 Wed 11 Dec 13 9:01pm

Caspar68

Member
Member since Wed 11 Dec 13

Re: Ask me a cooking question

I'm cooking for 30+ people at Christmas and was planning on slow roasting two shoulders of pork. I would like to make get ahead gravy to go with it. What do you recommend? We always use your get ahead gravy at Christmas when we roast turkey, how should I adapt for pork?

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#1156 Thu 12 Dec 13 7:52am

dinein44

Member
Member since Sat 07 Dec 13

Re: Ask me a cooking question

I would love to make a quick and simple homemade pasta. do you have a favorite recipe for fresh pasta sheets?

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#1157 Fri 13 Dec 13 5:34pm

JeffD

Member
Member since Fri 13 Dec 13

Re: Ask me a cooking question

Hi Jamie
I have a Turkey Crown rather than a complete Turkey this year. Can you please offer me any tips for cooking this?
I was going to baste it in salted butter and cook it in a foil parcel with some streaky bacon.
What do you think?
Many thanks
Jeff

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#1158 Fri 13 Dec 13 5:40pm

cgal9270

Member
Member since Tue 23 Aug 11

Re: Ask me a cooking question

I'm planning to make turkey (or guinea fowl or capon) for Christmas. I wondered whether you have a recipe where I can bake the filling separately and serve them kind as a sidedish? How much do I need for 5 adults and a child?
Cheers from Belgium

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#1159 Fri 20 Dec 13 3:44pm

CarlaMaria

Member
Member since Fri 20 Dec 13

Re: Ask me a cooking question

Hi Jamie,
I,m from Portugal, and doing a turkey dinner for Christmas.
I,m used to the stuffing from America, (where I used to live) and in Portugal they don´t have it.
What should I do to be close to the stuffing in America. Need your help.
Kisses
Carla  smile

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#1160 Fri 20 Dec 13 8:16pm

Alexandra1

Member
From Surrey
Member since Thu 29 Dec 05

Re: Ask me a cooking question

Hi Jaime
I am making the chicken caccatoire on Christmas Eve but will be making it for 10 people. 

I cannot use the anchovies as the kids won't eat it otherwise.  I cannot add bacon due to religious reasons for another person.

Would I just double everything or what would you suggest ?
Thanks in advance think

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