Tag: Jamie Oliver

How To Properly Cook a Jamie Oliver Recipe – Fresh Tomato Soup vs. Evening Butties

How To Properly Cook a Jamie Oliver Recipe – Fresh Tomato Soup vs. Evening Butties

I dared to argue with Jamie Oliver’s instructions on a certain meal once before, concerning his “Old Boy’s Omelette” recipe. This time was different. For this time, I presented two Jamie Oliver recipes at one meal, and one far outranked the other. Welcome to the match between Fresh Tomato Soup vs. Evening Butties.



Presenting the First Contestant: Fresh Tomato Soup and Little Cheddar Soldiers

Fresh Tomato Soup vs. Evening Butties
All the ingredients laid out for the meal preparation.

Searching through Jamie Oliver’s Great Britain recipe book revealed an amazingly simple soup. After buying the ingredients at the local Sam’s Club and Walmart Supercenter, I rolled up my sleeves and set to work on creating Fresh Tomato Soup and Little Cheddar Soldiers.

Creating Fresh Tomato Soup first involved blending the main ingredients: tomatoes, garlic, basil, and so forth. Jamie Oliver provided me some freedom in how smooth I wanted the soup. So, I made the soup chunky, and I set it to boil.

Fresh Tomato Soup vs. Evening Butties
Little Cheddar Soldiers straight from the oven.

As the soup began to boil, following the instructions, I cut some crusty bread and made Little Cheddar Soldiers with them. Allow me to cut straight to the chase with these Little Cheddar Soldiers: They were outstandingly good! I had followed the instruction to a T, adding good amounts of sharp cheddar, thyme, and Worcester sauce, and the resulting flavor was beyond my imagination. Every soup should have these elongated, cheesy croutons.

Returning to the Fresh Tomato Soup, I read the instructions and realized Jamie Oliver had provided me with more freedom regarding the sea salt, ground pepper, and white wine vinegar. He wrote down the instructions to season to the cook’s taste. And that’s where the match between Fresh Tomato Soup vs. Evening Butties began….



Presenting the Opponent: Evening Butties Filled with Meats and Sauces

Within the breakfast section in Jamie Oliver’s cookbook existed a few paragraphs on the traditional Breakfast Butty. Reading the page gave me the idea of creating Evening Butties – an idea which Jamie Oliver suggested in his cookbook – to go along with the soup. The meat-filled butties looked particularly good, so I set to work.

Picking up some flavorful spicy sausage at Walmart, my husband sliced the links into manageable pieces and cut them in half. He grilled them on the stovetop. Earlier I had defrosted some Sam’s Club bacon from the freezer. Taking this, Alex sizzled the bacon in its grease and served them alongside the sausage links.

Fresh Tomato Soup vs. Evening Butties
My Evening Butty creation, with help from my husband.

After I sliced some rolls, I placed them in the toaster to make them even crustier. Popping up from the toaster as delightfully soft and crusty, I proceeded to add some Heinz ketchup and Worcester sauce on one side, and HP Sauce and Worcester sauce on the other side. Like Jamie Oliver had said, the sauces simply melted into the crusty bread, yet without turning the bread into something soggy.

To satisfy all those coming to dinner, I separated the bacon and the sausage and put them into separate rolls. This way the dinner guests had two sandwiches to choose from. But! Fresh Tomato Soup still had some throws to punch….



Why Salt Can Be  an Enormous Mistake in Cooking

You guessed it, I over-salted the soup. Thinking the Fresh Tomato Soup as good, yet somewhat bland, I poured in some sea salt, ground pepper, and white wine vinegar. On the first seasoning round, the soup still tasted somewhat bland. Thinking some extra sea salt would solve the dilemma, I generously poured some in. Oops. One particular guest and I refused to finish the soup at the dinner table based on how miserably salty I had made it.

Fresh Tomato Soup vs. Evening Butties
Fresh Tomato Soup vs. Evening Butties presented for a table of four.

Meaty Evening Butties won the match between Fresh Tomato Soup vs. Evening Butties. The pure, unadulterated taste from Jamie Oliver’s recommended butties far outdid my attempt at creating flavorful Fresh Tomato Soup. Merely leaving out the salt probably would have done better.

Nevertheless, I recommend both recipes to every cook out there. The Little Cheddar Soldiers go fabulously well with the Fresh Tomato Soup, and the Evening Butties serve well during any time of day. As for me, I need more practice in seasoning soup.



Jamie Oliver’s “Old Boy’s Omelette” – Critical Review of a Twist on the British Classic

Jamie Oliver’s “Old Boy’s Omelette” – Critical Review of a Twist on the British Classic

Jamie Oliver, a world-renown British chef, pieced together yet another cookbook, called Jamie Oliver’s Great Britain, in year 2011. According to the cover, it contains 130 of his favorite British Recipes, which include old comfort foods and modern classics. From this cookbook did I create his version of the “Old Boy’s Omelette.”

Why the “Old Boy’s Omelette” is Ideal to Make in the USA

Old Boy's Omelette
All the ingredients I used for my own version of Jamie Oliver’s “Old Boy’s Omelette.”

Looking through this cookbook revealed many recipes which I would find difficult to recreate, due to the unavailability of the recipes’s ingredients. However, the “Old Boy’s Omelette” contained ingredients easily obtainable within the USA. Delighted at this discovery, I took the opportunity yesterday to buy the ingredients in the dish and cook my family omelettes for dinner!

The three ingredients requiring a special run to the grocery store were a sourdough bread loaf, sea salt, and four portobello mushrooms. Luckily for me, we already had the olive oil, quality bacon, free-range eggs, ground pepper, and cheddar cheese. (Albeit, my husband reminded me later the bacon in the UK likely differed from the bacon in the USA. Oh well, everyone in my family has a great appreciation for American bacon.)

What I Added to the Classic “Old Boy’s Omelette”

Old Boy's Omelette
The Angus beef steaks which I seasoned and cooked for the omelettes.

Though I know enough about cooking to know portobello mushrooms are sometimes substituted for meat, I also know my family loves actual meat. So, in addition to the bacon which the recipe calls for, I bought a couple of well-cut Angus steaks to throw into the omelettes.

To adequately prepare the steaks, I brought out a large frying pan, placed the steaks in, and powdered on some salt, pepper, and garlic. Turning the steaks over, I spread more seasoning to the other sides. To give the steaks plenty of flavor, I then dosed the steaks in Worcestershire sauce. I then proceeded to cook them, flipping them every so often.

Once the steaks were thoroughly cooked, I turned off the heat and set them to the side. When they had reached a manageable temperature, I placed the two steaks on a cutting board and cut them into cubes. I removed most of the fat, but kept some for flavor.

Preparing to Make the “Old Boy’s Omelette”

Old Boy's Omelette
The prepared ingredients to throw into the omelettes.

What I did with the steaks, I proceeded to do for the rest of the ingredients. I fried the bacon and cut them into either 1/2 inch or 3/4 inch pieces. Also, I cubed the sourdough bread, cleaned and sliced the portobello mushrooms, and grated the cheddar cheese – lots and lots of yummy cheddar cheese.

As for the free-range eggs, I took four small bowls and cracked three eggs into each. I whisked them with a small whisking utensil. Using the sea salt and ground pepper, I proceeded to pour good amounts of each into the whisked eggs. With this done and the remaining ingredients chopped and ready, all I had left to do was wait for the men to come home for dinner and begin the final step!

Making the “Old Boy’s Omelette” and How They Turned Out

Truly, truly I tried to follow Jamie Oliver’s instructions. However, what resulted ended up looking completely different than the beautiful photo for his take on the traditional Sunday morning meal. But, first, how I cooked the omelettes:

  • Poured olive oil into the skillet, a good amount.
  • Threw in the portobello mushroom slices.
  • Tossed in the sourdough bread pieces.
  • Sprinkled on a few bacon pieces.
  • Threw in plenty of cubed steak.
  • Added lots of cheddar cheese.
  • Mixed everything together with a wooden spoon and let the cheese melt!
  • Then poured in the egg mix.

 

It seemed too easy, and it was easier than it should have been. When I read the instructions, the omelette sounded more like making scrambled eggs. Moreover, the renowned chef instructed me to turn off the heat before the eggs had fully cooked. This, according to this American-born-and-bred individual, was a mistake. For everyone in my family enjoys fully-cooked eggs.

An American Verdict on Jamie Oliver’s “Old Boy’s Omelette”

Old Boy's Omelette
Mary Truong’s version of Jamie Oliver’s “Old Boy’s Omelette”

Even though I changed the recipe slightly, and even though the eggs ended up slightly liquidy, my family highly enjoyed Jamie Oliver’s “Old Boy’s Omelette.” My father and my husband especially enjoyed all the meat. The cheddar cheese was probably my favorite part, for the portobello mushrooms ended up fried in the olive oil and had lost all their natural flavoring.

My family had already finished their meals by the time I remembered the HP sauce and ketchup, but I’ll try to remember for next time. For my family enjoyed the meal so much as to have it again – only this time with fully cooked eggs.

Have you ever tried “Old Boy’s Omelette?” What about trying Jamie Oliver’s version? Does the ketchup and HP sauce help to cut down the olive oil taste? I think adding tomatoes might make this a great meal too, what do the readers think?