Jamie Oliver I love you

29 Jul

This weekend I bought myself two gifts at Barnes and Noble: Jamie Oliver’s “Meals in Minutes” and “Food Revolution”.  More on the second one in a later post.  If by chance you don’t know who Jamie Oliver is click here!

Although I am a big fan of Jamie’s these are actually the first cookbooks of his I own. I’ve had recipes passed on from friends and I’ve used the website but to actually have his cookbooks in my hands is a real treat (especially Meals in Minutes which is hardcover; I love a hardcover recipe book).


I kicked off the weekend with “super fast beef hash with baked potatoes and beans and bacon”.  Given that Jamie Oliver encourages sharing recipes (read Food Revolution) I’m sure it’s ok to share the recipe here but I highly recommend the book.


Beef Hash

For the Hash:

1lb ground beef

2 sprigs fresh thyme

1 red onion

2 carrots

3 celery stalks

a few sprigs of fresh rosemary

4 cloves garlic

1/3 cup Worcestershire sauce

small bunch of fresh Italian parsley

-put the beef into a large frypan and break it up with a wooden spoon.  Add 1 tsp of salt and 1 tsp of pepper and drizzle over some olive oil.  Pick in the thyme leaves and cook until golden, stirring often

-peel and halve the red onion.  wash and trim the carrots and celery then slice  (food processor is faster but I did this by hand) and set aside.  When the beef is golden pick the rosemary leaves into the pan.  Crush in the 4 unpeeled cloves of garlic and add 1/3 cup of Worcestershire sauce.  Stir well, cook until nicely glazed and then add the sliced vegies and stir again.  Reduce heat to medium and toss often.

-Finely chop the parsley.  Add most of it to the hash pan, reserving a few leaves.  Taste and correct the seasoning, then transfer to large serving platter.


Beans and bacon

For the beans:

4 slices smoked bacon (I use Irish bacon which you can find at Wholefoods)

2 tomatoes

1 15oz can butter beans or cannellini beans

red wine vinegar

2 or 3 sprigs of fresh Greek basil or basil, leaves picked

-In a fry pan drizzle olive oil and heat.  Thinly slice the bacon and add to the pan.  Toss occasionally and move the pan off the heat once the bacon is golden

-Turn heat up high.  Roughly chop the tomatoes and add them to the bacon.  Tip in the beans and their juices, and simmer gently to cook the liquid down.

-Add a little extra virgin olive oil and a good splash of vinegar, then season.  Sprinkle over the Greek basil leaves.  Take the pan to the table.

I served this with roast potatoes (as per recipe book) and my whole family enjoyed it.


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