Jamie does Greek Salad...very very well!

We recently finished watching the "Jamie Does...." series which was screened here in Sydney on Ten.  Every week Jamie took us along on his culinary journey around Spain, Portugal, Greece, Italy and other beautiful and food exciting places.  We enjoyed the series so much that we bought the book.   Our first recipe to try was the Greek Salad, here it is:


We served it with a cannelini bean mash and some crusty bread.  Delicioso!!   I have had many Greek salads before, as they are refreshing and punchy and interesting.  However, this one used Dill and Mint as the herbs (usually I use Oregano)  I think that is what made it.  Very fresh.

You can get the recipe free from Jamie's site


Give it a go.....your taste buds will thank you ;-)

Jamie Oliver you rock!

Here is one of our winter staples for 2010 -  Chickpea and Leek soup.  Ive been collecting his cookbooks for a while and thought I better start really using them - not just for the pretty pictures and to perve at his cheeky smile - but really they are filled with wonderful, fresh, seasonal and yummy goodness! This soup caught my eye as I had been wanting a hearty soup that didn't involve pasta or lots of potato and was vegetarian.  Ive tweaked the recipe a little since I am only cooking for the two of us (the recipe in the book serves 6).   I still get 4 serves out of this recipe below, which is lovely as I get the night off from cooking!  a win win really....

eat me!  I am quick and delish

Recipe:

Serves 4

2 cans of chickpeas (240g per can)
3 medium leeks
1 large potato peeled
850ml of vegetable stock
a little olive oil
1 clove of garlic crushed
salt and pepper to taste
 
Peel and dice the potato into cubes - i usually get 6-8 cubes from the 1 potato.    Slice the leek length ways from the root to the tip. Then peel off a couple of the outer layers and give the leek a good wash to get rid of the gritty stuff that always finds its way amongst the leaves.  Slice the leek thinly.    Put a little olive oil in your pot and cook the leeks and the garlic gently for a few minutes.  You will start to see the leeks get sweaty and soft and at this point - grab a glass of your favourite drink and enjoy cause your kitchen will start to smell sooooo good - after all its part of the experience!     Cook the leeks until they are tender and sweet and then add the potato and  the drained chickpeas and  most of the stock.  Simmer all this for about 15mins.   Your soup is then ready to puree.   I pour out half of the soup and leave the other half in there to puree.  Return the rest of the soup to the pot and use the rest of your stock to get the consistency to your liking.    Check for seasoning - I don't add salt as the stock will already have some, but I do add pepper before serving.    Enjoy it with some crusty bread and a little grated Parmesan.... mmmmm delicioso!   

Enjoy!