Posts Tagged ‘Jamie’s 30 minute meals’

Jamie Oliver's 30 Minute TrifleWe are not known for making desserts … as we never really eat them. Last night we entertained 8 of our friends who all want a mention on our blog (Aisling, Niall, Thaiba, Simon, Nicola, Dave, Tim & Michael). We decided to do something easy to pull out of the fridge when ready. We’d seen this recipe earlier in Jamie’s 30 minute meals and because we had some Limoncello we gave it a go. Result: simple preparation and can be made earlier in the day. It was light and had just the right amount of alcohol tang to be refreshing at the end of the meal, and as all the plates were empty, well enjoyed.

Limoncello Trifle (to serve 6, we made 2)

  • 3 oranges
  • 75ml Limoncello
  • 100g sponge fingers
  • 250g marscapone
  • 2 heaped tablespoons icing sugar
  • 100ml semi-skimmed milk
  • 1 lemon
  • 1 teaspoon of vanilla extract
  • 1 punnet of seasonal fruit, we used raspberries
  • bar of good quality dark chocolate

In a good sized serving dish (it will need to fit a single layer of your sponge fingers) squeeze the juice from the oranges. Stir in the Limoncello and taste to check sweetness and alcohol; adjust if necessary. Layer the sponge fingers in the serving dish – they will absorb all the juice.

Put the marscapone and icing sugar into a separate bowl with the milk. Zest the lemon and add to the marscapone and squeeze in the juice of half the lemon. Add the vanilla extract and whisk well. Spread this mixture over the sponge fingers, top with the berries and shave chocolate over the top. Refrigerate until you are ready to eat.

We used Carlo Pellegrino Limoncello from Sicily as it has a good balance of freshness and acidity making it not too sweet and sickly. Also good served from ice cold from the freezer.

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A really big thanks to our neighbour Nigel for giving us these lovely steaks; we hope the BBQ smells were good for you too!

So the other bits we did were cheesy mushrooms from Jamie’s 30 minute meals and some home-made oven chips which are way better than the ones you buy in a bag.

Jamie’s Cheesy Mushrooms – for 4

  • 4 large flat Portobello mushrooms (about 250g in total)
  • 2 cloves garlic
  • 1/2 a red chilli
  • 2 sprigs flat-leaf parsley
  • 1/2 a lemon
  • 70g mature Cheddar cheese

Trim the mushroom stalks and put them in a small earthenware dish so they fit pretty snug.

Crush 1/2 a garlic clove over each mushroom.

Finely chop the chilli and parsley and divide between the mushrooms.

Grate over the zest of half a lemon and drizzle well with olive oil and season.

Cut the cheese into 4 chunks and put 1 on each mushroom.

Grill on the top shelf for 9-10 minutes or until golden.

N.B. We couldn’t find Portobello mushrooms today so we used field mushrooms instead. They were nowhere near cooked in this time so we stuck them on the BBQ for 5 minutes to finish them off. If you can only find field mushrooms it might be best to cook the bottoms of them on the BBQ or griddle pan or even a frying pan first before finishing with the other ingredients under the grill.

Oven chips

Heat your oven to as hot as it goes.

Cut your potatoes into 1 cm thick slices and then cut the slices into chips about 1cm thick.

Cook the chips in boiling water for 3 minutes and drain really well.

Spread the chips out on a baking tray and drizzle with vegetable or groundnut oil and season.  Make sure all the chips are coated with oil but you don’t need to use very much.

Cook in the oven for 15-20 minutes.

Wine Suggestion: We had an Argentinian Malbec – perfect with steak!

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