Jamie Oliver

Just watching a new Jamie Oliver show on the teev. Made for the current environment, using what you might have on hand, acknowledging the things that might be in short supply etc eg.tinned tomatoes
Interestingly he mentioned that the only rice left on the shelves was risotto rice.
His simple recipes allow for lots of swapping out ingredients with what youhave.
Fun show. Quick off the mark,.!

Called Keep cooking and carry on

[Jenise]

I really like Jamie. He's so creative and yet sensible at the same time, very open and sincere. Don't know if this show is on here yet or not. Would be thrilled to see more chef-driven shows like the Food Network was in the early days, and these times call for it more than ever. But all they do is game shows pretty much--shows for idiots and very skewed toward the male audience. Really bad.

I like him, I like his shows, I like his works, and yet his recipes never work for me.

[Jenise]

I can't recall having made more than one of his recipes, but it was for a garbanzo bean and leek soup involving chicken broth and a finishing sprinkle of parmesan cheese. It's a perfect lunch soup and I have probably been moved to make it once a year since.

I like him, I like his shows, I like his works, and yet his recipes never work for me.

I've only made one of his recipes and it worked well - even though I varied the ingredients - so much so that we regularly have it and I have some bottles in the freezer filled with wine to use for it.

Jools Favourite Beef Stew
https://www.jamieoliver.com/recipes/bee ... beef-stew/

The recipe I have cut out from a paper uses Jerusalem artichokes, which I've never seen in the shops since doing this recipe. What I like is that it doesn't involve browning the meat.

He says in my cutout
The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.