Tag Archives: Jamie Oliver

10 April 2017: Mushroom Curry

2017-Apr-10_FourNightsAWeek_0619I love Jamie Oliver’s Food Revolution, really I do. And so, I when I came across a recipe on his website jamieoliver.com for Mushroom Curry, I decided to give it a whirl. I thought that navigating measurements in metric units would be my biggest challenge; however I have discovered that I don’t speak – and often don’t understand – the Queen’s English. Hob? Groundnut oil (according to Nigella Larson, that’s peanut oil)? 

The implementation of this recipe was a bit improvised. My local grocer did not have fenugreek or paneer. So I’ve left those out. What resulted was tasty if not true to the recipe which follows.

Ingredients

  • 500 g mixed mushrooms
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 onion
  • 1/2-1 fresh red chili
  • 500 g ripe mixed color tomatoes
  • ground nut oil (I cook with coconut oil so that’s what I used)
  • 1 tsp Tumeric
  • 1 tsp fenugreek (left that one out)
  • 1 heaped tsp black mustard seeds
  • 1 heaped tsp medium curry powder
  • 1 TBSP mango chutney
  • 1 400 ml tin of coconut milk
  • 30 g paneer (left that out)
  • 400 g brown basmati rice
  • 2 limes
  • 1 bunch of fresh coriander

Method

  1. Preheat the oven to 200 degrees C/400 degrees F.
  2. Roughly cop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes until nutty and really golden. I interpreted this to mean toast in a large skillet (no oil) until the mushrooms are golden; no “hob” at this house.
  3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chili, then roughly chop the tomatoes.
  4. Add all of it to the pan except the tomatoes, then add 1 TBSP oil and all the spices. Toss for 2 minutes or until the spices are toasted and it’s smelling lovely, stirring continuously.
  5. Add the tomatoes, mango chutney, and coconut milk. Stir to combine and season well with sea salt and black pepper. At this point, I transferred what was in the skillet to a large casserole dish.
  6. Top with bits of paneer and place in the oven (no paneer so I just popped the casserole in the oven). Cook for 30 minutes or until all cooked through and gnarly.
  7. Meanwhile cook the rice according to package directions.
  8. Taste and season as required, adding a little lime juice as needed.
  9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

24 Jun 2011 Bread and Tomato Soup

Adapted from Oliver, J. Bread and Tomato Soup. Downloaded from the web on 24 June 2011. 

Tomato and Bread Soup

Copyright © 2011. Adrien Bisson.

My Comment: While it is still too early for farmer’s market tomatoes here in New England, there are still good sources available for fresh and canned tomatoes to use in this recipe. Besides, I had some bread to use up 🙂 Besides being warming and very fresh tasting, I like this recipe because of its simplicity. Never mind that the proportions are metric (a little brain work is good for you!). Enjoy it now and then create it again when the tomatoes are perfectly ripe right off the vine.

Ingredients

500 g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh basil, leaved picked, stalks finely chopped (separate the stalks from the leaves)
high quality extra virgin olive oil
sea salt and black pepper
2 400-g (14 oz) tin (that’s cans to us) plum tomatoes
500 g or 2 large handfuls of stale good-quality bread (I used some leftover ciabatta)

Method

1. Prick the cherry tomatoes with a fork and toss with one clove of garlic and about a quarter of the chopped up basil. Drizzle with olive oil, sprinkle with salt and pepper. Put in a roasting tray and cook in the over at 180 c (350 F) for 20 minutes.

2. Heat a glug (Jamie’s term!) of olive oil in a pot and add the remaining garlic and basic stalks. Stir around and gently fry for a minute until softened. Add the canned tomatoes then fill at least one can with water and add that also (you may want to consider adding more water if the soup seems to thick). Break up the tomatoes with a spoon, bring soup to a boil and simmer 15 minutes.

3. Tear the bread into thumb-sized pieces and add them to the pot. Add the torn basil leaves, let the bread sit on top of the soup mixture at low heat for 10 minutes. By this time the cherry tomatoes will have finished roasting — pour them (basil leaves, tomatoes, juices and all) into the soup pot.

4. Give the soup a good stir — you are looking to achieve a thick, silky porridgy texture. Remove from heat, add an additional 6-7 TBSP of olive oil and divide between 4 bowls — garnish with additional basil leaves if you want.

Serves 4.


%d bloggers like this: