Jamie Olivers 30 Minute Menu - Stuffed Mushrooms Crispy New Potatoes & Beetroot & Feta Salad

Taken from Jamie's 30 minute menu, this was the one he made the steak sarnie with, we did it without as there was plenty of food for mid week.  It was easy to put together but wouldn't have done it in 30 minutes if I'd made the sandwich as well and the results we had were variable too. :-(

Beetroot and Feta Salad

Now I like feta and I love beetroot but this was so-so for me, probably not enough texture, soft beetroot, soft cheese, OK, though I won't be dashing to make it again!

Stuffed mushrooms -

I've made these before but by adding the chili and the lemon just takes them to a different level they were Divine!! Could have eaten more - Paul missed the meat!

The crispy new potatoes were easy to cook, with the wide pan and pre boiled water they didn't take long at all, drained and fried in the same pan saved washing up too.

Had the royal seal of approval from the kids too!

I am definitely getting this book , this is the third menu I've done and with the exception of the beetroot salad we've loved them all!

I've been instructed to make the sarnie from this one and leave the vegetables out... nuff said!

Ratatoulli with Chilli

Can you guess what DVD we have been watching?

Will post a photo next time...We are all in such a hurry to eat there's not time to take a photo!!!

This is the recipe I have used for years, it's a fresh tasting Ratatouille with a kick of chili. A great side dish for most meats. Serve over rice (or cauliflower rice for a lower carb version) for a vegetarian main dish

4 tablespoons olive oil
1 large red bell pepper, cut in pieces
1 large green bell pepper, cut in pieces
1 large onion
12 ounces courgettes, cut into rounds
1 lb tomatoes, peeled, seeded, coarsely chopped
4 garlic cloves, chopped
1 small chili pepper (to your taste) or 1 teaspoon chili powder (to your taste)
1 teaspoon dried thyme
1 bay leaf
2 teaspoons red wine vinegar

1. 
   Heat 4 tbsp olive oil in large nonstick pan over medium heat.
2. Add chopped onion and saute until light brown.
3. Add courgettes and cook till brown.
4. Add tomatoes, garlic, chili, thyme, bay leaf, and saute for 3 minute
5. Cook until vegetables are very tender (about 15 minutes).
6. Season with salt and pepper.
7. Mix in 2 tsps red wine vinegar.
8. Discard bay leaf and serve.

A good cheat which IMHO makes it even nicer is to sub the fresh tomatoes for 2 tins of chopped tomatoes.

No photos of the lamb....sorry!

Today I cooked Bee’s slow cooked lamb which was wonderful, unfortunately I didn’t manage to take a photo of the cooked dishes as we had company and they had eaten it all before I could focus my camera!

Root vegetables, waiting to go in the oven!

These were the vegetables before they went into the oven. Let me tell you they were simple and delicious!! I cut up the vegetables and sloshed them with olive oil, sprinkled them with oregano, thyme and crushed garlic and put them in a 200c oven for 35 minutes!

My oven ready mediterranean vegetables

Veggie Chilli

Saute onions and garlic in a little olive oil for a few minutes, add vegetables of your choice along with one chopped chilli, stir to mix then add 1 pint of vegetable stock along with 1/2 cup of un-cooked rice, simmer for 20 minutes. Now add a tin of kidney beans and heat right through. Check seasoning, adding more chilli if needed. Enjoy this quick and tasty mid week meal.