Favourite Recipes


    Source: Jamie Oliver http://www.youtube.com/watch?v=AgHgbn_sVUw

    • Need:
    1. In one bowl
    • 3 eggs
    • Pitch of salt
    • Pepper
    1. Mix together.  Put into pan with:
      • Extra virgin olive oil
      • A bit of butter
      • Medium Heat
    2. Once mix is in pan, for first 30 seconds, use fork/spoon to bring in mix from the sides, and tilet pan to cover the bare areas. (not sure why, I guess gives it some texture)
    3. Put cheddar cheeze in (small amount).
    4. Dislodge edges from pan (get it mobile).  Then use spatula to fold it in half


    • Can serve with toatoes, cold meat, snacks etc..
    • Can fry up some mushrooms beforehand or crispy bacon, and p


    Perfect Steak


    Meatballs and Pasta

    Jamie Oliver Recipe http://www.youtube.com/watch?v=FWWHtN6wDvw

    1. Meat balls:
      • In big bowl put:
        • Ground beef (all of it)
        • Oregano spice (tablespoon)
        • Mustard (tea spoon)
        • One Egg
        • Rosemary (rosemary and beef best friends)
        • Bread crums (makes it stick together).. can grind them up in a plastic bag or towel
      • Mix everything in that bowl.
      • Roll the balls with palms of hands.- make rougly same size
      • Olive oil in the pan, and put balls on it
        1. Cook meatballs ~8min so they get color.  Break one open to see cooked through (brown)
    2. Tomato Sauce.
      1. Prep:
        1. Two tins of tomato.
        2. Basil: Take soft leaves (not hard stalks), chop them up.
        3. Few cloves of garlic sliced
        4. Chilli sliced (1, but I use less)
      2. Put chilli and garlic into the pan on the side, tilt the pan to get oil on it.
      3. Wait until garlic gets slight color dump basil and tomato sauce in the pan. + pitch of salt
    3. Dump cooked meat balls into the tomato sauce mix (in the pan)
    4. Make pasta in water and salt.
    5. Put pasta on the meat balls.
    6. Done .. can put some basil leaves on top, some parmasan cheese, and olive oil to make it look good.

    Chicken Breast

    • Flatten the chicken breast so that it's the same thickness everywhere (otherwise parts will be overcooked)
      • Can put ceran wrap around chicken to help flatten
    • On chicken put:
      • Thyma or Rosemary
      • Graded parmesan cheese (or cheddar) - to stick it to the ham.
      • Pepper
      • Lemon skin graded (Tiny amount)
      • Lay parmaham (pashutto meat) on top over th meat coverying everything.
    • Put olive oil in the pan, and pan on medium heat
    • Put chicken into pan ham down
      • After about 1.5min flip over (can see white cooked meat creeping up)
      • Flip.
    • To finish: slice on angle down middle to see that it's cooked.  Put two pieces on plate
      • Put some balsamic vinegar + tiny bit of olive oil

    Random Greens Salad

    • Salt
    • lemon juice
    • olive oil


    Chilli Recipe

    • Into pan:
      • Onions
      • Ground Beef
      • (Ground black pepper spice)
    • Once beef almost cooked add:
      • Peppers
      • Mushrooms
      • (Salt)
    • Once mushrooms soft can add:
      • Can of beans in sauce
      • Tomato sauce
      • Can also add frozen peeled shrimp
    • Mix all together, let all warm up, and good to go....


    Perfect Roast

    Jamie Oliver Recipe: http://www.jamieoliver.com/recipes/b...ect-roast-beef



    Clam Pasta

    Total time: 20 minutes
    Yield: Serves 6


    4 tablespoons extra virgin olive oil
    3 tablespoons butter
    4 cloves garlic, finely chopped
    1 shallot, finely chopped (or 1/3 cup finely chopped onion)
    3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice)
    1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids)
    2 teaspoons Worcestershire sauce
    1/2 cup finely chopped parsley
    Salt to taste
    Freshly grated parmesan
    1 pound of linguini, freshly cooked until just tender (be sure to salt the cooking water well)



    1. Set a large pot of four quarts of water to boil (for the linguine). Salt the water generously. (Add the pasta when the water comes to a boil.)
    2. Meanwhile, heat the olive oil and butter in a Dutch oven over medium heat, then sauté the onions and garlic until softened and very fragrant -- 3 or 4 minutes.
    3. Add the reserved clam juice, the wine or broth, and the Worcestershire sauce, raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer for 10 minutes (while you cook the linguini according to package instructions).
    4. Drain the linguine when it's done al dente -- don't let it overcook to too much softness, as you'll be simmering it further in the sauce (next step).
    5. Taste the sauce for salt, then add the clams, the linguine, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed and everything tastes fantastic.
    6. Serve with grated parmesan.
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