Food Day Tuesday; Jamie Oliver Sticky Lamb Stew

Jamie; you had me at lamb...

Ok, so I am not going to write out the whole recipe for this one (see link below), but trust me this is delicious, warming and perfect for the cold Aussie winter ahead. I woke on Monday to a rainy day… and hoped that the rain would clear in time for my double outdoor personal training group sessions that night (it did mind you).

On seeing the weather I thought I could do with a hearty casserole when I got home, and didn’t fancy the idea of cooking at 8pm  Given that I was going to be training for 2hrs I needed something I could put on at low heat for a few hours and come home to a warm hearty meal.  Jamie’s sticky lamb stew was first made for me by a friend last year – and the flavours were so amazing, the meat so soft I fell in love.

I do a few things different to Jamie. I use vegemite instead of marmite. I use a whole stubbie of stout (Guinness), and the same amount of stock (so a little more liquid). I also just use 2 large whole carrots, and chop up whatever mushrooms I can get. I used a brown onion this time in place of the red.  For flavour and to keep cost down instead of cubed lamb, I like to use shoulder chops that have the little round marrow bone in them, once slow cooked the meat just falls apart, and the marrow – yum!

But here are my 2 top secrets on modifying Jamie’s recipe.

1. I use my enamel covered cast iron pot to slow cook it in my oven. I brown the meat, add everything on the stove top and get it simmering away as per the recipe, but then I put the pot with lid on in the oven on about 160 Celsius for 2 – 2.5 hours.

2. At the end of the cooking I pull it out and add a couple of tablespoons each of honey and Worcestershire sauce. I do this to taste. Testing the sauce to make sure that it is not to sweet or savoury. It is just something that I feel gives it a little more depth in flavour.

I just serve this up and eat it stand alone. It is good with a slice of rustic bread like a sourdough to soak up the sauce, but I am trying to eat low carb (with varied success I might add). This dish is like a big thick rich soup stew and while the pics don’t do it justice. It is one amazing cold night treat! Oh and it freezes well too 🙂

P.S I know the chippolata sausages sound weird but they are awesome in it, I only used about 8 as they were a little bigger and just threw them in I did not skewer them.

Thanks again Mr Oliver,Till next time, Lin xox

dark, sticky stew | Jamie Oliver | Food | Recipes (UK).

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Food Day Tuesday; Mouthwatering Mushrooms

Jamie Oliver is fun to watch and has simple recipes to follow! His food pops with flavour and is like a party for your taste buds. So when I was banged up in hospital recently I managed to catch an episode where he made steak sandwiches, crispy potatoes, a simple beetroot salad and what looked to me like the most mouth-watering mushrooms ever.

Seriously when I saw this episode of 30min dinners I was about a week into eating hospital food and my taste buds started tingling. I haven’t had a chance to make the sandwich, potatoes or salad yet. But I have cooked the mushrooms a few times. And I make it even simpler than Jamie – His recipe is here check it out.

Jamie Oliver’s 30-minute meals: Steak sarnie, crispy new potatoes, cheesy mushrooms and beetroot salad | Mail Online

I used some a little chilli (from the tube variety), garlic and 1 tsp of olive oil per mushroom and mixed together in a bowl. Spooned evenly into the mushrooms and topped with cheddar. Banged them in the oven for 30mins while everything else cooks and oh i just  I used flat BBQ mushrooms, but have also done it with bigger button mushrooms when they  didn’t have the BBQ ones.

Seriously get on this recipe, it is an easy side for dinner with a taste explosion or could even be served as a quick entrée or appetizer – Oh and remember that you could always make a couple of mushrooms per person and replace the meat in the meal!

Till next time, Lin   xox