Posts Tagged ‘Jamie’

Pasta with Fresh Peas, Guanciale, Mint & Pecorino

We hardly ever buy fresh peas in the pods as they rarely taste as good as frozen peas (must be Birdseye!), frozen the minute they are picked and therefore guaranteed fresh. Of course if you can pick your own that’s a different matter. We took a chance on some peas in their pods in our local veg shop to make this, but if you’re fortunate to be growing them yourself you have no such worries. The pea shoots are a really nice addition if you can find them.

Wine Suggestion: Our choice tonight is a Gavi di Gavi made by Pico Maccario in the Piedmont and the lemony edge to the wine added a nice extra dimension.

Pasta with fresh peas, guanciale, mint & pecorino – serves 2

  • 350g fresh peas, in their pods
  • 80g piece of guanciale (cured pig’s cheek) or smoked pancetta, finely diced
  • 150g dried rigatoni or similar
  • 2 shallots, peeled and roughly chopped
  • ½ a lemon
  • 15g of fresh mint, leaves stripped and finely chopped
  • 30g pecorino cheese, finely grated,  plus extra to serve
  • peas shoots, to serve (optional)

Pod the peas and put the pods in a pot of boiling salted water for 5 minutes, then scoop the pods out and discard (don’t discard the water).

Meanwhile, tip the guanciale into a large cold non-stick frying pan and put over a medium heat to render the fat, tossing often.

Cook the pasta in the pea pod flavoured water according to the timings on the pack.

Add the shallots to the guanciale pan and cook for 5 minutes or until lightly golden. Add the peas and a good splash of water, then finely grate in the lemon zest. Cover and cook gently for 5 minutes, tossing occasionally.

Drain the pasta but reserve a mugful of the cooking water. Tip the pasta into the frying pan, then remove from the heat and toss well. Stir in the mint and pecorino, shaking the pan. Loosen with a little pasta water if needed, then season and serve with extra pecorino, a drizzle of good olive oil, a squeeze of lemon and a few pea shoots.

(Original recipe from Jamie Cooks Italy by Jamie Oliver, Michael Joseph, 2018.)


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Panissa Rice

Panissa is a risotto with some extras added to make it more substantial. This one from Jamie Cooks Italy has red wine, tomatoes, salami and borlotti beans.

Wine Suggestion: The Barbera we used was a very good match, as was the Balto Mencia from Bierzo, Spain; both medium bodied and earthy in character. If neither of these are to hand look for something fresh and balanced … not too heavy or high in alcohol which would overwhelm the flavours.

Panissa Rice – serves 4

  • 50g piece of smoked pancetta, cut into 1cm chunks
  • 50g salami, cut into 1cm chunks
  • 2 onions, chopped into 1cm chunks
  • 2 celery sticks, chopped into 1cm chunks
  • 1 litre quality meat stock
  • 30g bunch of fresh rosemary
  • 300g Arborio risotto rice
  • 250ml Barbera d’Asti red wine
  • 400g tin of plum tomatoes
  • 400g tin of borlotti beans, drained and rinsed
  • 4 sprigs of flat-leaf parsley, finely chopped

Put the pancetta and salami into a cold casserole and place over a medium-high heat until the fat renders. Add the onions and celery and cook for 10 minutes, or until soft.

In a separate pan simmer the stock and rosemary.

Stir the rice into the veg and toast for 2 minutes, then pour in the wine and cook until it has evaporated. Add the tomatoes scrunching with your hands to break them up. Add the stock a ladleful at a time, letting each one disappear before adding more. Stir constantly and keep adding stock for 20 minutes or until the rice is cooked but still has a little bite. Stir the borlotti beans in with the last ladle of stock. The panissa is done when your spoon can stand up in the middle. Taste and season with salt and black pepper and stir in the parsley.

(Original recipe from Jamie Cooks Italy by Jamie Italy, Michael Joseph, 2018.)

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Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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Humble Chicken Stew

This is a great way to use up leftover roast chicken – including the carcass. Too often we guiltily put the bones in the bin.

Wine Suggestion: Our natural instinct when cooking chicken is to plump for a Chardonnay as it goes so well, but instead we drank a delightful German Pinot Noir from Villa Wolf, which is made by Ernie Loosen. He’s managed to get a real charm and ripeness in the aroma that tempts you to think this comes from a warmer country, with even a few hints of new World. It, however, is true to it’s roots and had a rounded earthiness and real charm along with an easiness and gentle weight that didn’t overwhelm the chicken; plus the earthy spice complemented the “humble” nature of this dish too.

Chicken Stew – to serve 4

  • 300g leftover roast chicken
  • 1 chicken carcass
  • 4 rashers smoked streaky bacon, finely sliced
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 2 potatoes, chopped
  • a few sprigs of fresh thyme
  • 2 fresh bay leaves
  • 200g button mushrooms, halved
  • 1 heaped tbsp plain flour

Place the chicken carcass in a large pan and bash with a rolling pin to break it up. Cover with 1 litre of water, bring to the boil and simmer for at least half an hour, skimming off any scum.

Meanwhile, heat a lug of olive oil in a casserole over a medium heat and add the bacon. Cook for a few minutes before adding the onions, carrots and potatoes along with the thyme and bay leaves. Cook for 10 minutes.

Stir in the mushrooms, chicken and flour.

Pour the stock through a sieve straight into the pan (add a bit of water if necessary). Simmer for 4o minutes and season to taste before serving.

(Original recipe from Save with Jamie, Penguin Books Ltd, 2013.)


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Genuinely retro, but really simple and tasty casserole.

Chicken & White Wine Casserole – to serve 4

  • 2 sticks celery
  • 2 onions
  • 2 carrots
  • 1 heaped tbsp plain flour
  • 1 tin chopped tomatoes
  • a few sprigs of thyme
  • 500g diced, boneless, skinless chicken thighs
  • 500ml white white
  • olive oil
Preheat the oven to 180ºC/gas 4.

Roughly chop the celery, onions and carrots. Heat a large casserole over a medium heat. Add 2 tbsp of olive oil and fry the vegetables and thyme for 10 minutes.

Add the chicken and the flour and stir well. Then add the white wine and tinned tomatoes. Stir again and season well with salt and pepper.

Bring to the boil, then cover and cook in the oven for 1½ hours. Check it after an hour and add a splash of water if it looks a bit dry.

Taste for seasoning and serve with some steamed potatoes and green veg.

Drink with: a glass of straightforward unoaked Chardonnay, like a Mâcon Villages – you might have to open another bottle if everyone wants a glass 🙂

(Original recipe from Jamie’s Ministry of Food, Penguin, 2008.)

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Good Friday night stuff this. We always have a stash of good quality sausages from Sienna in the freezer. This is a Jamie recipe called “Proper blokes’ sausage fusilli”. We assure you that proper ladies like it too!

Sausage Pasta – to serve 4

  • 2 heaped tsp fennel seeds
  • 2 dried red chillies, crumbled (or use chilli flakes)
  • olive oil
  • 600g good-quality coarse Italian sausages (or Cumberland)
  • 1 tbsp dried oregano
  • a wineglass of white wine
  • zest and juice of 1 lemon
  • 500g good-quality fusilli or penne
  • a couple of knobs of butter
  • a handful of freshly grated Parmesan, plus extra to serve
  • a small bunch of flat-leaf parsley, leaves picked and chopped

Crush the fennel seeds and chillies in a pestle and mortar until coarsely ground. Heat a splash of olive oil in a heavy frying pan. Skin the sausages and add the meat to the pan, breaking it up with a wooden spoon. Fry for a few minutes until it starts to colour and the fat has started to render, keep crushing it until it looks like coarse mince. Add the crushed fennel and chillies and cook on a medium heat for about 10 minutes until the meat looks crispy and golden brown.

Stir in the oregano, then pour in the wine and reduce it by half. Add the lemon zest and juice. Turn the heat to low while you cook your pasta according to the pack. Drain the pasta but reserve a little cooking water. Toss the pasta well with the sausagemeat, then add the butter, Parmesan, chopped parsley and a few spoons of the reserved water. You should have a loose, shiny sauce. Taste and adjust the seasoning, then serve with some extra Parmesan.

Wine Suggestion: The recipe book suggests a Valpolicella Classico which would be good but we reckon the bit of extra acidity from a Chianti would work better. Or if you like your wines fruitier and softer try something from the Tuscan coast, the Maremma.

(Original recipe from Cook with Jamie by Jamie Oliver, Penguin, 2006.)

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We love  champ, and this recipe adds an extra layer of deliciousness. This idea is from Jamie’s latest book and we especially liked the addition of yellow celery leaves at the end.

King of mash: Irish champ

  • 1kg potatoes
  • 2 scallions
  • 1 leek
  • 150ml milk
  • 1 fresh bay leaf
  • 50g butter
  • a small handful of watercress (we omitted this as there was none in the shop)
  • a small bunch of flat-leaf parsley
  • a small handful of yellow celery leaves

Peel the potatoes and bring a large pan of  salted water to the boil. Cut the potatoes into 2.5cm chunks then add to the pan and boil fast for 12-15 minutes, or until completely tender.

Meanwhile, slice the scallions and leeks as finely as you can. Put them in a saucepan with the milk, bay leaf, butter and plenty of seasoning. Bring to the boil, then simmer gently for about 7-8 minutes.

Drain the potatoes and let them steam dry for a few minutes in the hot pot. Mash the potatoes, adding spoonfuls of the milk as you go. Taste and season. Roughly chop the watercress (if using) and stir through the mash (discard any thick stalks).

Just before serving reheat the mash with a lid on over a gentle heat. Stir in the parsley and celery leaves and serve with more butter if you like.

(Original recipe from Jamie’s Great Britain by Jamie Oliver, Penguin, 2011.)

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A very useful recipe, especially as you can use whatever greens you happen to have e.g. baby cabbage leaves, Swiss chard, salad leaves like cos or gem or a bag of spinach, watercress and rocket. The rules of play are to blanch the more robust leaves first and then wilt them down in a pan with salad leaves, herbs and garlic until soft. We used a big bag of spinach and some herbs and it was a really good accompaniment for the leg of lamb below.

Ricetta tipica per verdure verdi (Italian style greens) – to serve 4 as a side dish

  • 6 big handfuls of mixed greens, leaves and herbs (see above)
  • olive oil
  • 2 cloves of garlic, sliced
  • juice of 1 lemon
Blanch the cabbage leaves and chard in salted boiling water for a couple of minutes, then drain and leave to cool for a bit. Heat a few glugs of olive oil in a large frying pan and add the sliced garlic. As soon as it starts to colour; add the salad leaves then the cabbage and chard. Cook on a medium heat for 4-5 minutes, moving around the pan with tongs, then add herbs and cook for another minute. Take off the heat and season carefully with salt and pepper, some olive oil and enough lemon juice to give it a kick.
(Original recipe from Jamie’s Italy by Jamie Oliver, Penguin Group, 2005).

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