Our cookbook of the anniversary is 5 Capacity – Quick & Easy Food, by celebrity chef and restaurateur Jamie Oliver. Over the abutting four days, we’ll affection recipes from the book and an account with its author.
To try addition compound from the book, analysis out: amazing dressed beets; and craven pot pie.
Slow affable can fit the acceptance of accelerated and simple cooking, Jamie Oliver says. Case in point is this savoury bouillon from his latest cookbook, 5 Capacity – Quick & Easy Food
If your knife-work is deft, it will booty eight account to dice and amber the beef, chop the carrots, division the onions, and activity in the Worcestershire booze and mustard. From that point on, you can sit aback and let the oven do its thing.
“My approach and my acceptance is, if you appear home from assignment and put article calm in able-bodied beneath 10 account but again aloof bung it in the oven or put it on a simmer, that’s additionally quick,” Oliver says.
“There are things (in the book) that appear calm in three or four minutes, get topped up with baptize and simmer abroad for an hour and again you’ve got a massive barbecue at the end of it. I anticipate acceleration can appear to you in altered ways.”
Note: Ensure that you accept olive oil (for cooking); and sea alkali and atramentous pepper (for seasoning) at hand. These abdomen staples aren’t included in the additive list.
MELTIN’ MUSTARDY BEEFServes: 6Fast prep: 8 minutesSlow cook: 4 hours
2 lbs (907 g) beef shank, cartilage out (ask your boner for the bone)1 lb (454 g) carrots2 onions1/2 cup (125 mL) Worcestershire sauce2 heaping tsp (10 mL) whole-grain mustard
Preheat the oven to 325°F (165°C). Abode a ample bank goulash pan on a aerial heat, with a ample non-stick frying pan on a aerial calefaction alongside. Dice the beef into 2-inch (5-cm) chunks and bung with a acceptable bulk of atramentous pepper and a compression of sea salt, again dry fry in the hot frying pan with the cartilage for 8 minutes.
Meanwhile, ablution and trim the carrots, chop into 2-inch (5-cm) chunks, and abode in the goulash pan with 1 tablespoon (15 mL) of olive oil. Peel and division the onions and breach afar into petals, beeline into the pan, active regularly. When the meat is accurately coloured, tip it into the goulash pan, again activity in the Worcestershire booze and mustard, and awning with 3 1/4 cups (800 mL) of baking kettle water.
Cover, again baker in the oven for 4 hours, or until the beef is meltingly tender. Loosen with a burst of water, if needed. Taste, division to perfection, and serve.
Calories: 348 kcal | Fat: 18 g | Sat Fat: 6.4 g | Protein: 34 g | Carbs: 13.4 g | Sugar: 11.8 g | Salt: 1.5 g | Fibre: 1.6 g
Recipe from 5 Capacity – Quick & Easy Food by Jamie Oliver ©2017. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.
Jamie Oliver Recipes Casserole – jamie oliver recipes casserole
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