Jamie par boils pealed potatoes, places them in a single layer in an oiled pan, and roasts them for about 1/2 hour. Then, he gently mashes them and adds herbs before putting them back in the over. This technique produces potatoes with a crisp and crunchy outside layer, and a soft interior. He also offers three suggestions for different herb combinations. Delicious! Enjoy. Continue reading
Tag Archives: thyme
Christmas Nut Roast by Anna Jones
Are you ready to try something new? Do you feel adventurous? Then, prepare this “delicious vegan nut roast recipe that’s gluten and dairy free too. A nutty, buttery galette base with a creamy pesto topping of greens and cashews finished with roasted squash and caramelised red onions. This centrepiece recipe is a fantastic alternative to Christmas turkey that even the meat eaters will love.” (quote from recipe description on youtube) This recipe looks wonderful. Try it and impress your friends and family. Enjoy. Continue reading
Basic Herbs Masterclass with Georgie Socratous
In this video tutorial, Georgia describes the differences between soft herbs and woody herbs, when and how to add herbs to dishes and what to do with the stalks. She describes how to include different herbs with different ingredients, and, she shows how to dry herbs. Continue reading
How to use a Pestle and Mortar by Jamie Oliver
Jamie demonstrates the two basic techniques for using a pestle and mortar, bashing and muddling. He demonstrates how to grind spices with both muddling and bashing. He then creates a wonderful flavored oil by bashing fresh basil leaves and mixing them with olive oil. Finally, he makes a marinade by bashing lemon peel, rosemary, garlic, and olive oil. You can almost smell and taste his dressing, flavored oil, and marinade just by watching his video. Learning how to use a pestle and mortar is definitely a skill worth developing. Continue reading
Cooking with Herbs by Jamie Oliver
Jamie uses several different herbs, which are great for both flavor and health, to show how to harvest the herbs from their stems, and how to chop/cut them to release their flavors for use. He provides tips such as – running herbs under warm water for about 7 seconds to loosen up their natural oils and increase their flavor. Also, picking small leaves and placing them in a cup of water keeps them fresh and perky, ready to be used as a delicious and attractive garnish on your finished plate. Try these simple techniques and take your cooking skills to a higher level. Continue reading
Yellow Squash Soup with Cured Strawberries by Edward Lee
Chef Lee demonstrates a very easy to make chilled yellow squash soup. He lightly sautes onions and chopped pieces of squash, then adds vegetable stock, simmers the mixture, adds sour cream and purees the soup with an immersion blender. Simple and easy. He also tops his soup with cured strawberries. He cures the strawberries in a mixture of salt and sugar, which pulls the water out of them and intensifies their flavor. This is an elegant, delicious, and healthy chilled soup, which will please you, your family, and your guests. Enjoy. Continue reading