Aubergine Bake

Well this is a Favorite of mine, I've been eating it since i was young and i thought now was a good time to share it. (Don't tell my mum the secret is out).

Serves 4+

Cooking time 1 hr 20

Shopping List :

2 Bottles Tomato Sauce
4 Aubergine
Chicken Mini Fillets
Anchovy in Olive Oil
3 Balls Buffalo Mozzarella
Parmesan
Basil Pesto
White Rice

Step By Step -

1. Top and Tail the Aubergine, slice thinly and place in an oven dish. Olive oil freely, they are like sponges!

 




2. Place your Aubergine Oven Dish close to the pan. We are starting a production line. In a hot hot hot Griddle pan (or large frying pan) Fry off each piece, seasoning with salt and pepper and place in the Dish.

3. Layer in 4 Rows

4. Cover bottom layer with One bottle of Tomato Sauce, grate 3 cloves of garlic, and loads of little dollops of Basil Pesto. Sprinkle with Parmesan and Continue the Process

 5. Once top layer is finished Put as much Buffalo Moz on you can, fill any small holes with Parmesan and Basil Pesto. Grate 2 more cloves of garlic over the top.

 6. Using the now empty Aubergine bowl ADD chicken, Bacon Lardons and Anchovies inc Oil. Mix

7. Place Aubergineon middle and Chicken on base of Pre heated oven. 200c 40 mins or till Golden

 8. After 30 mins stick rice on. The ratio is 1 cup of rice to 2 cups of water. I used only 1 Cup rice.
9. Salad Time. On a large plate goes Rocket, Pine Nuts, Pomegranate, Balsamic Vinegar and Parmesan.

10. Be careful when removing Aubergine and chicken from Oven. Stir Chicken and put in a bowl. Bowl up Rice.

11. Enjoy. Get the boys over and dig in.

£5 Lunch Challenge : Flattened Rump Salad

Serves 1

Cooking time 10 mins

You can get a DECENT rump steak for £2.70 so lets play!

Shopping List -

Rump Steak
1 Lemon
Bag Rocket
Parmesan

(From the Store Cupboard CHILLI FLAKES, OLIVE OIL, GARLIC)

Step By Step

1. Juice one Lemon, Swig of Olive Oil, Plenty of Chilli Flakes, 3 Garlic Cloves (Finely Chopped), Salt and Pepper in a bowl.

2. Take your Rump Steak out its packet, Trim Fat off.

3. Bash the BEEP out of the Rump with a Rolling Pin

4. Place Rump in the Bowl and scrunch up covering the whole steak in marinade.

5. Place in a HOT Griddle pan. Pour everything on top. Cook on both sides for a Min each. We want this RARE.

 6. Remove From pan. Slice thinly. Dress your rocket in a large bowl using Balsamic, Olive Oil and parmesan. See TOP for presentation!

£5 Lunch Challenge : Meatball Temple /Homemade Sauce

Today i was set a challenge. Can you make a lunch for TWO people for only £5. Baring in mind i was in Waitrose at the time i succeeded.

Serves 2

Approx 20 min cooking time. 

Shopping List

20 Meat Balls (I went for Veal and Rosemary, Beef meatballs are cool or you can make your own using mince!)

1 Crusty baguette or Loaf

1 Can chopped Tomato

1/2 veg stock cube

1 Tea Spoon Tomato Paste

3 Cloves Garlic 

Pinch Sugar

Step By Step

1. Oil a large pan, over high heat seal all the Meatballs. 

2. ADD Chopped Tom, Tom Paste, Veg Stock, Pinch Sugar and refill half the tomato can with water and add to pan.

3. Slice bread into 6 diagonal and place on a baking tray. Finely Chop Garlic, sprinkle on top and drizzle olive oil. 

4. Stick on Middle Tray and Turn oven to 200c
5. ADD plenty of parmesan to Meatballs and STIR

5. When the bread is done the Meatballs should be reduced enough. Keep an eye on both though!

6. To plate place garlic bread (see Below) And then make it RAIN MEATBALLS

Teriyaki Beef Lifeboats

They get this funky little name because they are served best at parties… and on NYE they saved me from falling overboard!

Shopping List - 

2 Rump/Sirloin Steaks (Rump cheaper) 

1 Red Onion

1 Red Chilli 

1 Jar Teriyaki Sauce

3 Cloves Garlic 

4 Baby Gem Lettuce heads. 

2 Nests Fine Egg Noodles

Step By Step - (Today is prep prep prep)

1. Finley chop red onion, Red Chilli and Garlic. Hold each separated in little bowls or plates. Take 1 inch off the bottom of Each Lettuce.

2. Bash Beef to thin with Rolling Pin, Then cut into 1cm strips. Get rid of any unwanted fat. Mix in a bowl with Teriyaki sauce keeping some for dipping in a small bowl.

3. Add 2 Table Spoon Red onion and a pinch of each garlic and chilli to a hot Wok and FRY for 45 Seconds

4. Add Beef mix to Pan and start cooking your noodles. 

5. Pick lettuce leaves, clean, dry then place in even rows on a wooden chopping board or a Flat oven baking tin. 

6. Strain NOODLES and coat in olive oil.

7. Chop noodles up as if your a kid then place using a fork and your fingers a small nest in each Lettuce leaf. Systematically work your way along. DONT RUSH, its all about presentation.

8. Your beef should be cooked to your liking (CHECK). Using a spoon place approx three pieces of beef and some sauce on each leaf.

9. Garnish lavishly with Red Onion, Garlic and Chilli. Keep some aside so guests can add more chilli if needed, same with teriyaki sauce! (See Top)

Funked UP Waldorf Salad

Shopping List -

Roquefort Cheese
1 Chicken Breast
1 Large Juicy Lemon
Bag Mixed Green Salad ( I went Rocket, Spinach & Watercress )
2 Table Spoon Mayonaise
1 Tea Spoon Dijon Mustard
Handful of Walnuts
Bacon Lardons

Step By Step

1. Put Bacon in a DRY pan and fry off until golden. High Heat.

2. CUT Chicken into Chunks

3. Add Chicken and Walnuts to pan

3. In a mixing bowl mix 3/4 Of the lemon Juiced, the 2 Table Spoon mayo and 1 Tea Spoon Dijon Mustard. Mix quickly until smooth (Bit of Elbow grease required here) .

4. Toss Leaves in the dressing, make sure all covered. Then Layer on the Base of a plate.
5. Spoon On your chicken bacon mix and crumble in some Blue Cheese (see Top)

A little about me

Hey,

First of all thanks very much for following me. Im not much of a writer so ill keep this short! Ill never be the next Michel Roux but what i can promise is i have had a life long obsession with food and cookery. Im learning every day and i take inspiration from all over the place. Im a real foodie, i eat out every chance i get, Ive been brought up cooking and this is what i want to share with you.

Im bored of watching a miserable chef cooking over the top fancy food, and if I'm bored of that you must be too. If you follow me on any platform ill promise Fun, Affordable, Classy plates of food that you'll never get sick of.

I want to show you how simple flavours and neat technique can make some really impressive dishes. If you are entertaining friends, cooking for your partner or like me you just love to play around I'm here for you! Ill answer any questions you have, just tweet me at twitter.com/JamiesRecipe or leave a comment on here

One Love x

Harissa Chicken Pasta

Shopping List -

2 x Roasted Chicken Breasts (If you want to roast from fresh see bottom of page)

Harissa Paste 

Double Cream

Olive Oil 

Cherry Tomatoes

Fresh Spinach

Chilli Flakes

Olive Oil 

FRESH Pasta

Step By Step 

1. Boil Kettle 

2. Place large Frying pan on high Heat

3. Fry off Chilli Flakes, Olive Oil and minimum 6 cherry tomatoes

( Salt a pan and put desired pasta into boiling water and cook for 4 mins. Once cooked strain but don't rinse )

4. Cut Chicken breast into strips, finger sized or smaller. ADD to pan. Don't over Stir. 

5. ADD two teaspoons Harissa paste (3 if you like it hot) to chicken mix and stir. 

6. ADD spinach and wilt

7. Add 100ml Double cream and stir in. Let this cook. Add Pasta and a touch of Parmesan. Season to taste and Serve. 

To cook your own roast chicken you need to do the following. 

Preheat oven to 200c

Seal Skinless Chicken breasts in hot pan using olive oil. Fry until skin has nice golden look. 

Make one pint Chicken Stock.

Put chicken in ceramic Oven dish, Pour in Stock and cook. 

The Mighty Duck

Shopping List :

2 x Duck Breast
1 Green Cabbage
1 pack Bacon Lardons

Asparagus
Jar of marmalade
Mixed Green Salad
4 Tea Spoon Walnut Oil (Its only £1.50 and ill use it again)
4 Tea Spoon Red Wine Vinegar
100g Quinoa

Step By Step -

1. Score Duck Breast, into nice diamonds. I usually cut just deep enough to see pink meat.

2. Season heavily with Salt and Pepper. Place in COLD Medium Sized Frying pan. Turn heat onto Medium. LEAVE FOR 20 Mins.

3. Place Asparagus in salted boiling water. These will cook in 3 minuets.

4. Remove Asparagus and refill with water and add 100g Quinoa. This takes 20m to cook.

5. tilting pan remove excess duck fat, i use a spoon and straight down the sink.
6. Turn Duck breasts and cook for 5 More Minuets. Skin should be nice and crisp.

7. In a large mixing bowl add 4 tsp Red Wine Vinegar, 4 tsp Walnut oil and one table spoon Marmalade. MIX HARD.

8. Shred Cabbage into 1cm Slices.
9. Remove duck from pan, and let it Rest.

10. ADD Bacon lardon to Empty Duck Pan, turn heat up to high. Cook.

11. ADD handful of Cabbage cook for 2 Min then add one shot of water to wilt cabbage.

12. Strain Quinoa and add to DRESSING bowl with Asparagus, Mixed Salad and mix well with your hands .

13. Serve Duck Sliced, A spoonful of Cabbage with bacon and a good handful of salad.
(See Top)