From the Lake Holm Ward Cookbook
- chopped potatoes
- water
- celery slices
- carrot slices
- parsley flakes
- chicken bouillion cube
- salt
- pepper
- milk
- flour
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright© 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com Show: Jamie At Home Episode: Eggs
- large free-range or organic egg whites
- raw sugar
- sea salt
- heavy cream
- Freshly ground pepper to taste
- Chopped fresh cilantro leaves for garnish
A Winter Staple!
- flour
- Guiness Stout
- beef chuck cut into cubes
- beef stock
- tomato paste
- salt
- peppper
- egg
- tomato soup,
- whipped cream cheese
- minced garlic in oil
- cheddar cheese shredded
- and 1/2
very goaty. I have changed the recipe below, so it now has 1/2 the lamb, 2x barley & lots of parsley, have some lemons on hand. Needs a fair amount salt & pepper. More rosemary probably. Forget the cheese
- garlic clove
- bay leaves
- Salt/freshly ground black pepper
- quite a lot of chopped flat-leaf parsley
- tomato paste
- vegetable or chicken stock
- Pepper to taste
good with mashed potatoes
- rosemary or thyme
- 1T tomato paste
- 1T balsamic vinegar
- dry sherry
- garlic
- celery
- carrots
- red capsicum
- green capsicum
- onion
- bay leaves
- chook stock
- osso buco
There is a category of cooking in almost every cuisine, “mother’s cooking”. It means something that’s simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother’s flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother’s cooking.
This meat and potato dish only contains a small amount of meat, which is basically there for flavor rather than substance. This is quite typical of Japanese cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.
- dark sesame oil
- medium onion
- small piece fresh ginger
- dashi soup stock
- mirin
- chopped green onions for garnish