I know that some people regard him as a bit of a prat. But if you have ever used any of Jamie Oliver's recipes you'll know that he's pretty much excellent, almost all of the time. I like his enthusiasm, and I'm really liking the "at home" series and book that comes with it. Here's one of his recipes, with (most unusual for me) almost no variation from the printed word.
Cook broccoli and cauliflower florets in salted water for a few min and drain, keeping the liquid. Fry some finely chopped garlic for a few seconds and then add anchovies, (and their oil), some thyme leaves, a crumbled dry chilli, and fry for a few more seconds before adding the veggies and a small amount of the cooking water, and stew slowly for 20 min. Add more of the veggie water if it looks too dry. Keep the lid off for the last few minutes to evaporate any excess liquid off. Season.
Mash the resulting stew to a smooth paste and spread over a plate or oven tray to cool.
Meanwhile, spread a layer of passata over an oven dish with a splash of wine vinegar.
When the vegetable paste has cooled, pipe it into the cannelloni,
and put the filled cannelloni on top of the passata.
Cover the pasta with basil leaves
and then a white sauce made of creme fraiche, grated parmesan and seasoning.
Grate more parmesan over the top and spread some torn mozzarella on top.
Then bake at 190degC for about 40min.
Here's how it looked after baking, all bubbly and delightful:
And here's how it tasted: Superb! The chilli was hotter than anticipated, which certainly was noticed by LW, and I will modify next time I do this dish, but I will certainly cook it again.
Embracing the spirit of French cooking
5 weeks ago