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From the Lake Holm Ward Cookbook

You might need to buy:
  • 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

You might need to buy:
  • large free-range or organic egg whites
  • raw sugar
  • sea salt
  • heavy cream
serves 5
You might need to buy:
  • Freshly ground pepper to taste
  • Chopped fresh cilantro leaves for garnish
You might need to buy:
  • small black olives
  • carrot

A Winter Staple!

serves 6
You might need to buy:
  • flour
  • Guiness Stout
  • beef chuck cut into cubes
  • beef stock
  • tomato paste
  • salt
  • peppper
  • egg
ready in about 30 minutes; serves 4
You might need to buy:
  • tomato soup,
  • whipped cream cheese
  • minced garlic in oil
  • cheddar cheese shredded
  • and 1/2
Belongs to BlueFinger Lamb, barley and winter vegetable soup 
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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

ready in about 190 minutes; serves 6
You might need to buy:
  • garlic clove
  • bay leaves
  • Salt/freshly ground black pepper
  • quite a lot of chopped flat-leaf parsley
You might need to buy:
  • tomato paste
  • vegetable or chicken stock
  • Pepper to taste
Belongs to BlueFinger osso buco 
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good with mashed potatoes

You might need to buy:
  • 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.

You might need to buy:
  • dark sesame oil
  • medium onion
  • small piece fresh ginger
  • dashi soup stock
  • mirin
  • chopped green onions for garnish