Jamie Oliver

evie451

I think the bit of Brisket he used was bigger than that I am sure the cost of his was in the £20's....however I did do this one I bought the biggest bit of brisket I could in Sainsbugs at £14 odd this was a lot of meat for me.....
it did
A roast dinner for 4
A leftovers dinner of mexican spiced beef for 3
A spicy noodle soup for 1
A spicy beef stew for 2

This was ok but still quite expensive for me. The beef was lovely though and it stayed moist and easy to cut for days in the fridge. I would do this again but it would be a bit of a treat as I get 3 dinners for 3/4 out a good sized rubber chicken which you can get for a lot less than £14

I am trying the pork next and DD is getting all excited about the Dim Sum pork buns......

b_girl

evie451 wrote: »

I am trying the pork next and DD is getting all excited about the Dim Sum pork buns......

I too thought those pork buns looked delicious! Very tempted to make those yum yum!

Hermia

sulphate wrote: »

Lots of cookbooks such as Jamie's aren't even recipes that would appeal to the average family.

It depends on what you mean by the average family. Most families I know are upper working-class/middle-class people who have had to tighten their belts, but are not on the breadline. I imagine there are as many of these in the UK as the families on low budgets. I think Jamie is aiming for people who are having to cut their budgets not on people who are on breadline budgets.

I had a flick through it in WHSmiths and will probably buy it.

RAS

fallen121 wrote: »

I like how he advocates not wasting anything, but I am afraid using cauliflower leaves and stalks as part of your meal is just not on. Especially if you have kids and struggle to get them to eat their greens. I eat a LOT of vegetables but I am afraid I just baulk at that. I can't expect my kids to eat it if I won't touch it myself, can I?

Why?

If I get the chance to buy an untrimmed cauli, I always ask the greengrocer to let me have it with the leaves on. I remove the outermost leaves if they are knackered but otherwise eat the lot.

This gives me two veggies for the price of one.

And if I have to get a trimmed one, I choose one with greens if possible.

Even if all I do is add the cauli greens to the cheese sauce.

fallen121

I am ashamed to admit that my Mum was not much of a housekeeper and a terrible cook. The stalk was usually the first part to go bad but she cooked it anyway, so I don't, have the fond associations many of you have of this being a treat.

No greengrocer here and cheapest is Aldi where the leaves are often droopy. But nothing wasted as pigs love all parts of a cauli

Steve059

I regularly use broccoli stalks in broccoli & cheese soup and potato & broccoli curry, and cauliflower stalks in potato & cauliflower curry.

Maybe these could be a way of sneaking them into "veggie dodgers"?

AnnieO1234

I am really astounded! I understand people maybe not using leaves but do people really not eat cauli stalks? And broccoli and mushroom stalks too? I genuinely never knew. With a cauli in particular, where's the stalk start for those that remove it?

FrooGal_2

Cauliflower and broccoli are both vegetables that I associated with being mainly 'stalk'. If you are avoiding the stalks, surely you are throwing an obscene amount away plus aren't you just left with the tiny little flowery bits?

FizzWhizz

Broccoli and cauliflower stalks are the best bits! I find the florets "difficult" to cook in so much that there's probably a minute between rock 'ard and overcooked. The stalks are much more forgiving and full of flavour, IMO.

evie451

Well my mum always trimmed the cauli right down to its white parts....Broccoli was not a big veg in the 70's so dunno about that one..I have clearly been missing a trick here feeding these tasty morsels to my guinea pigs :rotfl: