food for thought

by michelle

Posts Tagged ‘Jamie Oliver

stewed rhubarb with vanilla yoghurt

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An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert.

Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape. Meanwhile, scrape the seeds from a vanilla pod and mix them into 1 cup of natural yoghurt, adding 1 tablespoon of caster sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.


Written by michelle picker

July 26, 2017 at 5:41 am

lentils with mushrooms, bacon and sage

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This hearty lentil dish makes a satisfying meal.


Heat some olive oil in a saucepan and fry some chopped bacon, onion and celery, some chunky pieces of carrot and some finely diced garlic. When the onion is soft add a little red wine vinegar to deglaze. Add the lentils (I used du Puy lentils) and hot water or stock to cover. Cook until the lentils are tender and the liquid is absorbed, adding more liquid if necessary. Meanwhile, in a separate frypan, cook a few pieces of bacon until quite crisp. Remove them from the pan and allow them to cool. In the remaining bacon fat fry a generous handful of fresh sage leaves until crisp and set aside. When the lentils are nearly soft add some roughly chopped mushrooms and cook for a few minutes more, seasoning to taste with salt and freshly ground black pepper. Crumble the bacon and sage over the top. I served these lentils with Cheesy Leeks à la Oliver and silverbeet (chard) cooked with lemon and walnuts.


Written by michelle picker

November 30, 2016 at 5:41 am

chicken cooked in milk

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Having tried pork cooked in milk I decided to try this recipe by Jamie Oliver. The flavour is delicate and delicious.


Preheat the oven to 180ºC (350ºF) and choose a pot which just fits your chicken. Season the chicken with salt and freshly ground black pepper and fry in a little olive oil until golden brown on all sides. Discard the olive oil then and the zest of 2 lemons, ½ a cinnamon stick, 10 unpeeled cloves of garlic, a generous handful or two of fresh sage leaves and 560ml (19 fl oz) of milk. Bake in the oven for 1 – 1½ hours. Jamie Oliver suggests serving this with mash but I served it with roasted vegetables.

Written by michelle picker

December 25, 2014 at 5:51 am

baked salmon with oven chips and vegetables

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This is a lovely way to cook an entire meal in one oven tray. Most of this recipe comes from Jamie Oliver, the expert at quick and simple meals.


Preheat the oven to 260℃ (500℉). Top and tail 200g (7 oz) of green beans and blanch them in boiling water until just tender. Put them in a bowl with 300g (10oz) of cherry tomatoes, 170g (6oz) of pitted black olives and a handful of fresh basil leaves and toss them in a little olive oil. Boil 4-6 potatoes until just cooked through. Peel and slice into chips while still hot and allow them to dry thoroughly. Place in a bowl, toss them in some oil and season with salt and pepper. Wash and dry 4 salmon fillets then place them at one end of an oven tray. Season with salt and pepper and drizzle with a squeeze of lemon juice and some olive oil on both sides. Place the vegetables in the centre of the tray and lay some anchovy fillets (a small can full) over them. Place the chips at the other end of the baking tray. Bake for 12-15 minutes depending on the thickness of the salmon filets and serve with wedges of lemon.

Written by michelle picker

April 17, 2014 at 6:07 am

spaghetti cake

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My sister made this impressive and delicious meal, adapted from a Jamie Oliver recipe .


First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream and season to taste with salt and pepper. Add 70g (2½ oz) of grated cheddar cheese, 85g (3 oz) of cubed blue cheese (or a mixture of blue and other smelly cheeses), 170g (6 oz) of drained and roughly chopped sun-dried tomatoes, 2-3 handfuls of roughly chopped baby spinach leaves, 1 finely chopped red chilli and the spaghetti. Mix well. Butter a large spring-form cake tin and pour the mixture in. Bake in a moderate oven for 45 minutes or until it starts to crisp on top. Meanwhile, toss 20 sage leaves in a little olive oil and dice some more blue cheese. Remove from the oven and make small indentations into the top of the cake, placing a sage leaf and some cheese in each. Return to the oven for a further 15 minutes until golden. Rest for a few minutes before serving with a fresh green salad.

Written by michelle picker

July 9, 2013 at 7:06 am

lemon pudding

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My sister made this wonderful lemon pudding for a special occasion. Adapted from a Jamie Oliver recipe,  this pudding cooks in layers with a soft lemon custard underneath and a light cake texture on  top.


To make enough for 8, cream 100g (3½ oz) of butter with 230g (8 oz) of sugar and the finely grated zest of 2 lemons. Add 4 egg yolks and 110g (4 oz) of self-raising flour and combine well before adding the juice of the 2 lemons and 600ml (20 fl oz) of low-fat milk. In a separate bowl whisk the egg whites until stiff then fold the rest of the mix gently into the egg whites until fully incorporated. Pour into a buttered oven dish and place the dish in an oven tray with water coming half-way up the sides. Bake in a pre-heated oven for 45 minutes. Serve hot with vanilla ice cream.

Written by michelle picker

May 22, 2013 at 7:56 am