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Jamie at Home

Hosted by Jamie Oliver

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Jamie at Home Recipes

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Showing 1 - 9 of 9

Speedy Rhubarb Fool

Recipe courtesy of Jamie Oliver
unknown

Homemade Tomato Ketchup

Recipe courtesy of Jamie Oliver
1 Reviews
The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked until it falls apart, it makes an amazing pasta sauce. I'm using pappardelle here, but any other robust pasta like rigatoni, tagliatelle or broken-up dried sheets of lasagne work well too. In Italy, this sort of stewed meat would traditionally have been eaten on toast for breakfast by hunters or manual laborers who would have been up at the crack of dawn. It's probably a bit more appropriate for lunch though! PS Red wine and game is a classic combination, but I'm using white wine here to lighten the flavors.

Game Ragu with Pappardelle

Recipe courtesy of Jamie Oliver
2 Reviews
This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.

Italian Bread and Cabbage Soup with Sage Butter

Recipe courtesy of Jamie Oliver
21 Reviews
Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.

Bubble and Squeak with Sausages and Onion Gravy

Recipe courtesy of Jamie Oliver
16 Reviews
This Italian-style extravaganza is a luxury version of a Sunday roast. Use whatever game's available, or combine game birds with everyday chicken. If you give your butcher some notice, he can get you almost anything that's in season and prepare it for you!

Roast of Incredible Game Birds with Proper Polenta

Recipe courtesy of Jamie Oliver
3 Reviews

Winter Crunch Salad with a Mind-Blowing Sauce

Recipe courtesy of Jamie Oliver
10 Reviews
What a simple, beautiful dish. Partridge is mild-flavored, so it's a great introduction to game birds. Barley is an old-fashioned ingredient that isn't used so much these days, but it's fantastic in stews. Peas with lettuce is a French thing and they work so well together. And I love the pan-cooking method - not only is it quick but it's exciting too.

Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew

Recipe courtesy of Jamie Oliver
3 Reviews
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.

Pan-Roasted Venison with Creamy Baked Potato and Celeriac

Recipe courtesy of Jamie Oliver
12 Reviews

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