Marc’s Jamie’s Food Revolution Food Revolution, Recipes 2, 3 & 4

I’m a couple of days behind on my Jamie’s Food Revolution Food Revolution. You’ll note I’ve changed the count to recipes rather than days, since I won’t be cooking every day of the month. There won’t be 30 of these, at least not in May alone. And some days I will cook something not in his cookbook.

1. On Monday night I cooked Jamie’s Pot-Roast Meatloaf. It went well: mixed up the beef with onions, cracker powder, olive oil and a number of other spices. The meat loaf was delicious–a success!

There is a sauce that goes with the meatloaf, made with onions, garbanzo beans (chick peas), and diced tomatoes, among other things. It was also delicious, except for one hiccup: the chili. The recipe called for 1/2-1 fresh chili pepper, according to taste. I was not able to acquire a chili pepper, so I went with what I’ve been told is the next best thing: chili in a tube (essentially chili paste). The tube contains the equivalent of five chilis, but it’s hard to measure 1/5-1/10 a chili’s worth of paste when it’s in a squeeze tube. I thought I did well, but I overshot (or I don’t know the power of a chili).

The kids made a lot of faces, complained, plugged their noses as they ate. Dixie thought it was too spicy as well. I thought it was quite good–no hotter than, say, Pace medium salsa. Our guest (Rick) also enjoyed it.

The sauce is prepared while the roast beef cooks in the oven. When the roast beef is done, you pour all the juices from it over a small bowl of fresh rosemary leaves and mix well.  The sauce is spooned around the roast beef. Then 12 (!) strips of bacon are laid over the roast beef and sauce and the rosemary is sprinkled over the bacon. A delicious combination! This is then put back in the oven for 15 minutes.

Problem: I had put the roast beef in too small a dish. I didn’t think to transfer it to something larger until after I started spooning in the sauce, so I didn’t (I don’t know why–I could have transferred it without much trouble). This meant I could not spoon in all the sauce, but that wasn’t such a big deal. The bigger deal: I could only put on 4 or 5 strips of bacon. But it tasted great nevertheless. 12 strips of bacon may have been too much (not possible!) and overpowered the roast beef.

Delicious, in spite of some of the “mistakes.” I’ll cook this one again.

2. For lunch on Tuesday I made the “evolution cucumber salad”. Cucumbers, fresh cilantro (replacement for the fresh mint the recipe called for), olive oil (Jamie loves his olive oil!), yoghurt, salt, pepper, chili, etc. The “evolved” version of the salad called for black olives, but I did not have any. The salad was good, but I thought it needed something extra. I suspect the black olives would have done the trick.

Next time I would have the black olives and I would reduce the olive oil significantly (simply because there was too much waste).

3. Yesterday I planned to make the sweet and sour pork stir fry, but I discovered too late that the basmati rice that goes with the recipe needs to be soaked in water for 30 minutes prior to cooking (according to the package instructions), so I decided to make his “cracking good burger” instead.

It was a delicious burger, but I fear the British–or at least Jamie Oliver–do not know what a burger is (with all due respect to Toni and the British!). I mean, the basic ingredients were there and they tasted good. What was missing was size. The recipe said it would serve six. Six kids, maybe, but certainly not six Canadian adults. The patties were tiny. I would certainly make these burgers again, but maybe add somewhere between 50% and 100% more beef to each patty.

4. Tonight I make the sweet and sour pork.

7 thoughts on “Marc’s Jamie’s Food Revolution Food Revolution, Recipes 2, 3 & 4

  1. Rick Wadholm Jr

    The meatloaf was awesome (and as far as I was concerned could have been taken up a few notches in the heat factor as well 😉 ). Thanks for sharing it Marc and Dixie! You guys rock!!!

  2. Maureen

    Sounds great! I love (surprise, surprise….) trying new recipes. I have cooked basmati rice and have never presoaked it.

    I have really taken to rosemary in the past few years. It will be in the garden again this summer.

    Enjoy the cooking!

  3. Maureen

    ….still thinking about the rice…..perhaps the presoaking would serve to reduce the cooking time?

  4. Marc

    It took 15 minutes or so to cook (the instructions said 15, but I didn’t measure the water so I did some guesstimating). Is that shorter than normal?

  5. Toni

    Basmati rice can be cooked in lots of ways, pre-soaking only being one of them. I’d *personally* get a large excess of salted water boiling well, wash the rice under running water and then add it to the boiling water & cook for 8-10min until softened but still firmish.

    Regarding burgers, Jamie is a bit of a girl when it comes to meat portions (it is also fashionable over here to cut down red meat in the diet, supplementing with stuff the meat was supposed to eat). That may be something to take into account when estimating how much to use.

  6. Jobina

    hmmm, I’ve never soaked basmati either, just cook 1 cup rice with 2 cups liquid. bring to boil, turn down to 1 or 2 on the stove, cover and cook 15 minutes. fluff with a fork, perfect every time.
    The cucumber salad sounded interesting and the meatloaf sounds super good. yummy!

  7. Marc

    Well, I’ll know this for next time. Rinsing, straining, soaking, straining the basmati was annoying, but according to package instructions.

    Toni: I could certainly do with less red meat and more of what that red meat ought to be eating. But when I’m making a burger I want to make a burger! 🙂

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