Consuming The Harvest

While Pottering About At Home In Norfolk

Posts Tagged ‘Jamie Oliver

Jamie Oliver Stuffing . . .

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. . . . and the new mag is out 😀  Well, has been for a while.

jamieo-magazine

A die hard JamieO fan, I had to buy the first issue and enjoyed it enough to purchase the second one too!

This recipe is from his Ministry Of Food cookbook, the stuffing was delicious if a bit too ‘moist’ on this first try – I’m thinking that I probably didn’t squeeze the bread quite enough.  It was the first time I’ve ever dunked and squeezed chunks of bread, so I’m giving myself a little leeway, lol.  Next time I’ll try using a little more strength 🙂

Slight changes I made/did I’ve put into italics.

jamieo-stuffing

Delicious Sage And Onion Stuffing

Ingredients

  • 3 medium onions
  • a bunch of fresh sage (I used dried from last years herbs)
  • 1/2 a large loaf of stale bread
  • olive oil
  • 750g good quality sausage meat (I used good quality butcher sausages and removed the meat from the skins)
  • sea salt and freshly ground black pepper
  • optional – a handful of roasted, peeled chestnuts or a handful of dried fruit such as sour cherries or apricots.

Method

  1. Preheat oven to 200°C/400°F/Gas 6.  Peel, halve and roughly chop your onions.  Pick sage leaves from the stalks and roughly slice.  Cut the crusts off of the bread and discard (I kept mine for breadcrumbs).  Tear the bread into chunks and fill a bowl with cold water.
  2. Put a large pan on a medium heat and add 2 lugs of olive oil.  Add onions and cook gently for 7 to 10 minutes until soft and golden.  Stir in the sage leaves.
  3. Take handfuls of the bread and dip into the bowl of water.  Squeeze the water out well and then add the wet bread to the pan, stirring and breaking up any large chunks with a spoon.  Let cook for a few minutes and add any of the optional extras you wish.
  4. Remove the pan from the heat and spoon the contents into a large bowl and put aside to cool completely.
  5. Once thoroughly cooled, mix the sausage meat into the bread mixture and season well with salt and pepper.
  6. Put the stuffing into an oil rubbed dish and bake at the bottom (I used the middle) of the preheated oven for 50 minutes until really golden and crispy on top.  Serve .

This recipe freezes very well, just put meal size helpings into bags or containers and freeze, which I did.

jamieo-stuffing-2

And the finished and cooked product, plated up.  Yummy!

jamieo-stuffing-3


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Written by kadeeae

March 27, 2009 at 3:14 pm

Snippets Alphabet Pt. 3

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H – Is for Home. The place where I can just ‘be’ if that’s all I want to do. It’s where BH, love of my life, is. It’s where The Beast is. It contains wonderful things to read, eat, watch and use. It is, for the most part, a calm place and always a comforting place.

I – Is for Imagination. I possess a vivid one. I can, in my mind, create a ‘story’ from the most mundane of events and rather enjoy doing so. I have been known to write the odd poem type of thing, but I absolutely detest having to write dialogue that is more than just a few words, which is why I’ve not bothered to put this imagination to better use, at least in so much as putting these stories on paper. I’ll have to come up with a workaround like all stories in the third person. Hmmm . . . .

J – Is for Jamie Oliver. I began cooking as a teenager and I liked it. The best bit was always when someone ate something that I had cooked and really, truly enjoyed it. As I grew older I also began to enjoy the actual cooking and prep that preceded the finished product. Then I met Jamie Oliver, metaphorically of course. Not only could I cook and serve food, now (oh, the wonder of it!) I could bish-bash-bosh. I could “bung in”, ‘not be bothered’, do a ‘nice one’ and create gastronomical delights that are not only ‘lovely’ but more importantly, PUKKA! Yes! He has rocked my foodie world and I am eternally grateful.

K – Is for Krispy Kreme doughnuts. As far as I can tell my nearest is London. Too far away for we Norfolkians and I think I should start a petition for one nearer our shores. I, myself, could keep them in business until I was no longer able to roll to their door ……  God, I want a Glazed Cruller!!


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Written by kadeeae

February 26, 2009 at 2:57 pm

Please Jamie, Give It A Rest

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Cross-posted from Pottering About

Jamie O – Enough of the ‘F’ word already.  I think your brilliant, have bought all of your books, watched all of your shows and lost count of how many new recipes I’ve learned from you.  I love to cook and you inspire me to do so in new and different ways and for that you have my appreciation.  For your devotion to causes you feel important and your sheer enthusiasm, you have my admiration.  But . . . please . . . have a bit of a re-think on the way you verbally present yourself to the nation, most of us (I’m sure not all) don’t find your extreme over use of the ‘F’ word endearing in the least.

Written by kadeeae

November 4, 2008 at 10:29 am

Posted in Miscellaneous

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