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festive fiesta tacos
For me, this is a brilliant dish – think bacon sarnie and everything we love about it, but with a hit...
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For me, this is a brilliant dish – think bacon sarnie and everything we love about it, but with a hit...
Read more
I loved this recipe and try it with all different types of tomatoes. With fresh Italian bread and mozzarella cheese, who needs anything else?
This is a great favorite with everyone that I've shared it with. It really is fantastic served up with Lemon, Parmesan and black pepper bread -<br /> <br /> Bread:<br /> 275 ml water<br /> 30 ml dried milk powder<br /> 20 ml caster sugar<br /> 4ml salt<br /> 40 ml extra virgin olive oil<br /> 350 g strong white bread flour<br /> 4 ml traditional active dried yeast<br /> <br /> Place all of these in the bread oven, select 'dough' and press start. Once cycle is complete, carefully remove the pan and tip dough out onto lightly floured work surface. Knock back and then form into larg ball. Using sharp scissors, snip into the dough to form 'spikes'<br /> <br /> Topping:<br /> 30 ml virgin olive oil<br /> zest and juice of 1 lemon<br /> 15 ml black peppercorns, crushed<br /> 15 ml chopped fresh thyme<br /> 30 ml Parmesan cheese, finely grated<br /> <br /> Combine all ingredients EXCEPT THE PARMESAN and bursh all over the surface of the dough. Place on lightly greased baking tray and sprinke with the Parmesan.<br /> <br /> Cover with lightly greased clingfilm and leave in warm place to prove for about 30 minutes.<br /> <br /> Prehead oven 200 degrees centigrade until golden brown (25 mins or so).<br /> <br /> Now 'dunk' this into those juices ............. yummy.<br />
how many does this dish serve??
This has become one of my husband's favorite dishes and he asks me to make at least once a week with enough for leftovers. Twice I've added boneless, skinless chicken breasts and they were moist, tender, and very flavorful. Last night I threw 21/30 shrimp on top and turned the heat up to 425 the last 8 minutes. It was like a deconstructed jambalaya. A friend has asked me to make this for her to serve at a Daughter's of the Confederacy luncheon next month using venison sausage. Everything Jamie Oliver makes on his show is fantastic and I love the gardening info as well. Whoever says the English don't know anything about good food obviously doesn't watch Jamie.
Mr James Oliver, I doth my cap to you, this meal is divine. Soo simple but so tasty, I have shared it with many people. I have been cooking it for years, and my ex-girlfiend always jokes about how she stole it from me. At least she knows I am the better cook by far. Yours, D.
Wow, I'm adding to all the great comments here. This is an amazing dinner, hearty and very, very tasty. And better still, just throw it all in and bake - my kind of cooking!
been making this for AGES. got friends and colleagues making it too. trying it on my sister tomorrow. absolutely delicious. freezes well too If there's any leftovers.
Made this sooooo many times. Suchan easy mid-week meal or if you have lots of mouths to feed - one tray - all in! Love it!
I have made this dish a few times as we love it. The last time i made it i put some challots in instead of garlic and its really tasty.
Was passed this recipe by the guy I work beside who has it in one of Jamie's books.
At first I thought it wouldn't have a lot of flavor in it considering the imbalance of tomatoes -> herbs and meat but to anyone thinking this, get it out of your heads now, its absolutely fantastic. I didnt have the bay leaf so I just used dry marjoram instead but the majority of the flavor came from the fresh thyme and rosemary! Just a tip I was given that wasnt mentioned in the instructions, make sure that you glaze the sausages in the mixture before its put into the oven then put them back on top. Served with rice and rocket and watercress sides and garnished with a sprig of thyme.
100/10 for me, have left overs and it will be amazing with penne!
I cook this dish atleast once aweek my wife and i love it there is nothing as nice. jamie says you can use left overs for a paste. ha we dont leave any we even mop out the dish yum yum (marks 100 out of 10)
Love it, an easy, tasty fav of mine :)
Absolutely loved this, super dish,
Chris
http://www.wemustdesign.com
This was SO tasty and was a hit with the family gathering. I can't wait to cook it again!
seems all too simple but flavors released are incredible. great dish
i make this all the time. it is so much better if you add red wine to it.
I love it.
I roast some choped potatos to the dish.
My friend Teresa showed me it and i am hooked.
Oh my God! This is to die for!!! It's delicious, please make it, I guarantee you will love it. I made it for a party and there was not one morsel left!!! Yummy
Oh wow! I made this dish last night and was really impressed with myself.
I can cook, but really basic and lately did not like anything I use to make. So I looked for help on the internet, and found Jamie`s Website. My husband was really impressed with me. So thank you Jamie, finally i`m making something that even makes my mouth water. I`m def. passing this on to family and friends.
Tomorrow night i`m trying the Fish pie, gonna start with the easy recipes first :-)
Has anyone tried to freeze this?
I happened upon this recipe whilst watching Jamie on tele; I tried it out with beefsteak tomatoes and a little bordeaux, and was delighted with the results! Perfect for a Sunday afternoon lunch. Thanks!
This is mine and my boyfriend's favorite of all the recipes in the Jamie at Home book. It's delicious and tastes almost as good made with tinned tomatoes for a cheaper version at last minute meal-times.
Really good jamie :) Thank you
This was one of my favorite recepies from my Jamie book. It is so easy to make and tastes gorgeous. It took me a few attempts to get the right amount of Balsamic vinegar right though.
FANTASTIC. Comes out restaurant quality and wows your guests for only 15 mins work. I threw in some small shallots (10 whole) which added a lovely subtle taste, used british organic cherry toms and excellent organic sausage from http://www.warbornefarm.co.uk/ and used basil and thyme instead of herbs suggested and it was so gooey and lovely. I also made a massive yorkshire pud to go with it which looks fancy on the table. Thanks jamie you're the best
i used this recipe, it went down a treat as there were some australians staying they really enjoyed it.
but i didn't have any potatoes and i'd already had rice the day before so i used penne pasta and it still tasted wicked. good one mate!