forum: Food & Drink

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#1271 Tue 18 Feb 14 3:50am

Maree

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

Re: Ask me a cooking question

Welcome to the forums, lynne.cook167 wave, I've just looked at the recipe for minestrone in "Save with Jamie". The calories would be coming from:

*The oven roasted veg tossed in a "good lug of OO" (diced also gives a greater surface area for fat/oil);

*Borlotti beans;

*Pasta;

*The frozen peas and/or broad beans;

*The ciabatta croutons are tossed in OO.

*EVOO is drizzled over just prior to serving.

All healthy ingredients but things do add up.

Hope this helps smile.


"Cook with love and laughter ..."
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#1272 Tue 18 Feb 14 10:26pm

ladyscone

Member
Member since Tue 18 Feb 14

Re: Ask me a cooking question

Jamie-
Many years ago you did a fish pie recipe on your show. If I remember correctly it was from your parents pub. The recipe contained salmon or whitefish, onions/leeks celery, hard boiled eggs & peas in a whitesauce, topped with mashed potatoes. I haven't made it for a while and now cannot find the recipe that I wrote down while you were preparing the dish. I have most of your cookbooks and the recipe is not in any of them. Wondering if you recall this recipe and if so could I get it.

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#1273 Wed 19 Feb 14 10:04am

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

How do you store spring onions in the fridge? 
A chef I knew years ago used to prep his and put them in a screwtop glass jar with the root ends in a tiny drop of water.  Can't remember whether it worked for me or not.

Whilst on storage;  I've found the best way to keep cucumber is to wrap in tin foil, carefully sealing it before storing in the fridge.  Lasts very well.

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#1274 Wed 19 Feb 14 11:29am

SherylS

Member
Occupation Totally food obsessed bookkeeper
From Melbourne, Australia
Member since Wed 13 Aug 08

Re: Ask me a cooking question

ladyscone wrote:

Jamie-
Many years ago you did a fish pie recipe on your show. If I remember correctly it was from your parents pub. The recipe contained salmon or whitefish, onions/leeks celery, hard boiled eggs & peas in a whitesauce, topped with mashed potatoes. I haven't made it for a while and now cannot find the recipe that I wrote down while you were preparing the dish. I have most of your cookbooks and the recipe is not in any of them. Wondering if you recall this recipe and if so could I get it.

I'm speaking for Jamie so you will have to forgive me but I think you are referring to his "fantastic fish pie" from his "Return of the Naked Chef" book.  It doesn't have peas but spinach but I think he serves it with peas in the tv episode.  He says he likes to eat it with baked beans and tomato sauce, yes??  If you like I will post the recipe if you don't have the book. smile  smile

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#1275 Wed 19 Feb 14 11:37am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ask me a cooking question

Thistledo wrote:

How do you store spring onions in the fridge? 
A chef I knew years ago used to prep his and put them in a screwtop glass jar with the root ends in a tiny drop of water.  Can't remember whether it worked for me or not.

Whilst on storage;  I've found the best way to keep cucumber is to wrap in tin foil, carefully sealing it before storing in the fridge.  Lasts very well.

I often let spring onions sit in a vase on the bench top, but even more often I cut off the roots and bottom inch, plant that bit out side, wrap the tops loosely in a plastic bag and put in the vegetable crisper section of the fridge. And remember to use them in the next couple of days! The green tops are great in stock.

Next I can keep cutting the ones outside as they grow.

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#1276 Tue 25 Feb 14 12:03pm

Misia G.

Member
Member since Tue 25 Feb 14

Re: Ask me a cooking question

Hi there!

I would like to share with you my experience and feelings about Fifteen in London.
I went there recently and must say it was the best food experience in my life…


This forum is to ask Jamie a cooking question, right? So there is:

Could you please share the secret of one dish who created strong emotions when we all tasted it during our visit last sunday in Fifteen?
I don’t remember the exact title but I can describe it:

It was a wonderfully smooth puree which accompanied perfectly a smoky, sticky and « fondant » beef rib.
The puree reminds me a little bit Joel Robuchon’s one and the rib flavor is still on my palate.
I imagine you cannot give me the full recipe but the list of ingredients would be great.
I will try to re-create it by using all my cooking knowledge which I acquired by watching Jamie’s videos and reading his books. I guess the meat is slowly cooked in the oven for several hours and the puree contain a lot of butter and some milk…OMG! I become hungry just when thinking about it!!!

Let’s get back to my emotions regarding Fifteen.

We had the pleasure to have Carole as a waitress - A young and dynamic french woman. Smiling, charming and enjoying her work. I was there with two french guys and I speak french as well so we had great discussions with Carole.
I was observing the staff and I could see passionated people who are happy to be here even on a sunday evening. I had the feeling that even if Jamie is not always present in Fifteen (which is completely understandable), the crew represents him and we can feel like he is there.

When we were en route to Fifteen we were discussing about the fact maybe we will be disappointed?.. Jamie is not present in the kitchen, so he will not prepare the food.Of course, it’s his restaurant but he is certainly not often there. We were scared he cannot keep an eye on the good quality of cuisine and service.

We were wrong! It was 100% great. The food, the service and the atmosphere were fantastic!

I will not say I’m Jamie Oliver’s fan because it’s a strong word and I don’t like the idea of being fan of somebody, but he definitely contribute to my huge passion to cooking…. And eating by the way smile I’ve learned a lot from him and I feel a big respect to food thanks to him.

By demonstrating a great cuisine on TV, Jamie made a kind of promise. That means Fifteen’s (or other Jamie’s restaurants) customers have hight expectations when visiting them. - I can assure that the promise is kept. Well done!

After this visit, I’m more than inspired and motivated to cook and to make happy people with my cuisine.

Thank you!

Cheers,

Natalia

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#1277 Sat 01 Mar 14 6:15am

lmbathome

Member
From Toronto, Ontario, Canada
Member since Fri 21 Feb 14

Re: Ask me a cooking question

Last year I watched a program on the tv where Jamie prepared a "deconstructed salad"  on a large wooden board. I think it was from his 15 minute meals series (?)  I think I remember it having lettuce, avocados, cherry tomatoes & cucumber? Then he added shrimp and (blackened chicken?). Jamie served it with a fresh flat type bread made in a pan, then ripped into pieces. He also had several dipping sauces too. I haven't been able to find this recipe in any of Jamie's recipes. Could you please help. I remember it looked truly amazing and I've wanted to make it ever since!
Thanks in advance.

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#1278 Mon 03 Mar 14 12:43pm

Sheila Cosgrove

Member
Member since Mon 03 Mar 14

Re: Ask me a cooking question

Is it OK to freeze cooked cauliflower and cheese sauce?

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#1279 Mon 03 Mar 14 2:40pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Ask me a cooking question

I would think so, although it might go watery when reheated.

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#1280 Fri 21 Mar 14 12:04am

RB65240

Member
Member since Thu 20 Mar 14

Re: Ask me a cooking question

I am trying your recipe for roasted whole salmon.  This is the first time I have tried one of your recipes.
What temperature did you have in mind for the term "full whack" or perhaps it was 'full wack'.

Ron
Red  Deer, Alberta
Canada

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