Posts Tagged With: Jamie Oliver

Lemon butter biscuits

Jamie says, “These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!”

ourkitchengarden.net

Fresh from the garden: lemons, egg
Recipe source: Jamie Oliver on www.jameoliver.com
Makes: 30

Equipment:

  • Stand mixer & bowl
  • Microplane zester
  • Scales
  • Measures – tablespoon, ¼ teaspoon
  • Plastic wrap
  • Rolling pins
  • Biscuit cutters
  • Baking paper
  • Baking trays
  • Wire rack
  • Serving plates
Ingredients:

  • 125g butter, at room temperature
  • 100g caster sugar
  • 1 free-range egg
  • 200g plain flour plus extra for dusting
  • 2 lemons
  • ¼ teaspoon baking powder
  • 1 pinch sea salt
  • 3 tablespoons demerara sugar

What to do:

  • Preheat your oven to 180°C.
  • Measure out the butter and sugar in to the bowl of the stand mixer and then beat until creamy.
  • Beat in the egg until the mixture is light and fluffy.
  • Meanwhile zest the lemons with the microplane.
  • Add the flour, lemon zest, baking powder and salt to the butter mixture and mix until you have a ball of dough. Cover and place in the fridge for about 30 mins (or at home for 2 hours until firm).
  • Roll out the dough on a floured surface until ½cm thick. Line your trays with baking paper. Cut out shapes and place on the trays. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.
  • Divide among serving plates & eat!

Notes: Why do we let dough rest? What happens if we don’t? What is zest? What does demerara look like?

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Jamie Oliver’s stewed rhubarb and vanilla yoghurt

Jamie Oliver is an English chef, well-known for his food-focussed television shows, a multitude of restaurants globally and campaigns against processed foods in English schools. He has recently started a push toward the British equivalent of our own Kitchen Garden Program for school kids.

Fresh from the garden: rhubarb, orange

Equipment:

  • Chopping board & knife
  • Citrus juicer
  • Microplane zester
  • Scales
  • Medium saucepan
  • Measures – jug, tablespoon, teaspoon
  • Serving bowls

 

Ingredients:

  • 750g rhubarb
  • Juice and zest of 1 large orange
  • 100g caster sugar, plus 1 tablespoon extra
  • 2 pieces stem ginger
  • 2 teaspoons rosewater
  • 1 vanilla bean
  • 250ml natural Greek yoghurt

What to do:

  • Wash and shake the rhubarb stems dry. Trim all the leaves completely from the stalks and discard. Chop the stalks into 2cm strips.
  • Zest and then juice the orange. Finely chop the ginger.
  • Place the chopped rhubarb in the saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the 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. Stir in the teaspoon of rosewater.
  • Meanwhile, halve the vanilla pod and scrape the seeds from each half. Mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Notes: Are rhubarb leaves edible or poisonous? What does rhubarb taste like? Is rhubarb a fruit or a vegetable? What is rosewater and what does it remind you of?

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Kitchen news – 2nd August 2012

With a crack of the starting pistol, we’re off! The Olympic fortnight has leapt from the springboard here in the cottage and we’ve been dishing up gold with our Brit chefs’ middle-eastern inspired menu of winning dishes… First up is a wonderful almost-spring (or almost-autumn, depending on which side of the world you are) recipe from Hugh Fearnley-Whittingstall of chickpea, kale and potato curry, with Simon Rimmer’s carrot and chickpea falafel with herb yoghurt and pita bread, Gordon Ramsay’s very simple broccoli soup , Rose Elliott’s beetroot and quinoa tabbouleh and a wonderful dessert from the fab Jamie Oliver, who is right now trying to start up  a UK-version of a Kitchen Garden project inspired by our very own SAKGP, stewed rhubarb with vanilla yoghurt. Look for the recipes on this site soon!

We had a visit to the cottage yesterday afternoon from Mr Fielding and Mr Patterson, the School Education Directors and a group of potential SED high school students, who rolled up their sleeves and got stuck in with 5/6P… Much thanks to Fort St High, JJ Cahill Memorial, Sydney Secondary College and Randwick Girls’ for supplying us with such generous and talented cooks: well done Harriet, Henry, Olympia, Ciaran, Vickie & Gabriella for helping out so beautifully! And thanks always to Ms Parry, Ms Kendall, super-Ellie and Jill (our Wednesday arvo regular) – the food was extra-delicious…

And thanks again to all our volunteers for continuing to support our little program – every week I see and hear more and more reference in the newspapers, magazines, books and radio to the benefits of exposing children to good food, vegetables and ‘real food’ cooking, along with the necessity of organic horticulture and lessons of recycling, re-using etc and feel that we’re doing our small bit for the future health and well-being of our kids and the planet. Hooray!

And only one thing left to say now: Come on Aussies, come on!!!

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Home-made tomato ketchup!

Fresh from the garden: tomatoes, fennel, celery, basil, chilli

Recipe source: adapted from a recipe by Jamie Oliver

We love to try our hands at something home-made, and this tomato sauce is a real winner. A bottle of it makes a great present too!

Equipment:

  • Chopping board & knife
  • Colander
  • Bowls – 2 large, 2 med
  • Heavy-bottomed saucepan
  • Wooden spoon
  • Measures – cup, ½ cup, 1/3 cup, tablespoon
  • Hand blender
  • Funnel and bottles with lids if preserving
Ingredients:

  • 1 large red onion
  • 1/2 a bulb of fennel
  • 1 stick of celery
  • olive oil
  • a thumb-sized piece of fresh ginger
  • 2 cloves of garlic
  • 1/2 a fresh red chilli
  • a bunch of fresh basil
  • 1 tablespoon coriander seeds
  • 2 cloves
  • 1 teaspoon freshly ground black pepper
  • sea salt
  • 400g cherry tomatoes
  • 1 tin chopped tomatoes
  • 3/4 cup plus 2 tablespoons red wine vinegar
  • 1/3 cup soft brown sugar

What to do:

  • Peel and chop the onion. Wash, trim and roughly chop the fennel & celery. Peel and roughly chop the ginger and garlic. De-seed and carefully chop the chilli.
  • Wash the basil, pick off the leaves and chop the stalks.
  • Wash and drain the cherry tomatoes and cut them in half.
  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
  • Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1½ cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce with the hand blender and push it through the sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Serve immediately or keep, covered, in the fridge for up to five days.
  • Or for preserving: Carefully spoon the ketchup through a sterilized funnel into sterilized bottles if using, then seal tightly and place in a cool dark place until needed – it should keep for six months.

Notes: Where does the word ketchup come from? What does to sterilize mean?

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