This was our 30th cooking/blogging experiment from Jamie’s 30 Minute Meals. For this week, we chose “Steak Sarnie, Crispy New Potatoes, Cheesy Mushrooms, and Beetroot Salad.” We made this meal on Saturday, the day before the Sydney Running Festival Half-Marathon. We chose it because we had the episode recorded, and it seemed like a good choice for a pre-race meal: a good amount of carbs, but not overly heavy like pasta. We also prepared this for lunch instead of dinner so we could just eat a light meal of leftovers in the evening. I was on chef’s duty for this one and I was flyin’! I finished it in 29:44.

Substitutions: We already had normal potatoes on hand so I used those instead of buying “New” potatoes. You can’t get pre-cooked beetroot here, so I simply boiled mine up ahead of time. We’re not 100% certain if our mushrooms were Portobellos; basically we just got the biggest ones we could find. I was going to use the jarred red peppers as indicated, but when I opened mine they were moldy so I left them out. Other than that, everything was as written in the recipe.

Quick verdict: I had guessed this one would be a crowd-pleaser, but it ended up being somewhat divisive! It was mostly the mushrooms. Neither of us are big mushroom eaters, but I’ve been making an effort to learn to like them. I actually really liked these. I thought the strong flavours and the rich cheese really complimented the thick slab
of mushroom. The Snook didn’t like the texture of the mushroom itself though. The sandwich and the potatoes were good, and the beetroot salad was tasty and different. Overall I rated the meal an 8.5 out of 10, while the Snook rated it an 8. It’s a simple, quick, and (mostly) unobjectionable meal that lots of folks should like.

(more…)

This is our 29th cooking/blogging experiment from Jamie’s 30 Minute Meals. Sorry for missing the past two weeks! We were in Melbourne for one of them. We actually did cook a Jamie meal last weekend, but we had visitors and got too distracted to properly document the meal. (We decided we’d revisit that one again in the future.) The Snook was on cooking duty for this one, and he chose “Catherine Wheel Sausage, Horseradish Mash, Apple Salad, Sage & Leek Gravy, and Stuffed Apples.” This is actually the second meal to use a “Catherine Wheel sausage,” but I was the chef on the other one. We chose this one because it used a lot of ingredients we already had. Unfortunately the TV episode hasn’t aired yet, so we were working just from the book. The time, I’m afraid, was a blow-out: 42:27. Luckily it made up for it in taste!

Substitutions: We used Dutch Cream potatoes instead of the ones specified. We couldn’t find any watercress in season, so we substituted rocket instead. We had roasted almonds instead of blanched for the dessert, and we didn’t bother with the flaming Cointreau(!). Other than that, everything was as written in the recipe!

Quick verdict: This was another winner in terms of the overall flavour “theme.” Each component complemented the rest really well. (You can’t go wrong with pork and apples, basically.) The sausage is impressive-looking, but it’s not a large portion of protein. That’s okay because you fill up on horseradish mash, which is very tasty and awesome. The “gravy” isn’t really; it’s more of a weird leek white sauce. It tasted good though. Snook was dubious about the apple salad at first (mostly the Ryvita bits on the bottom), but I thought it was unusual and nicely crunchy. And stuffed apples always = YUM. We both rated this one a 9 out of 10.

(more…)

This is our 28th cooking/blogging experiment from Jamie’s 30 Minute Meals… and I’m not gonna lie, the fatigue is starting to set in. But we started this thing, and dammit, we’re gonna finish it. We chose this one because we had the episode recorded, asparagus is in season, and I started drooling when I saw a photo of the Banoffee Pie. Snook was on chef’s duty and he finished in a very respectable 33:39. There were some definitely highlights and lowlights to this one…

Substitutions: We already had some big potatoes in the pantry, so we just cut those up instead of using new potatoes. We had “banana prawns” rather than tiger prawns. Fresh red chilli is still very difficult to come by, so we went with dried chilli flakes instead. The pie calls for “Camp coffee,” which we had to google. It’s a kind of thick essence of coffee and chicory. Our supermarket actually had the local equivalent, but we decided against it (on the grounds that we’d never use up the rest). Instead, the Snook just made a shot of espresso and stirred a lot of sugar into it. Other than that, everything was as written in the recipe.

Quick verdict: Meh. It was okay. The fish tray-bake was tasty, but I dislike eating whole cooked prawns. I know why he does it; it’s a time cheat. But I’d rather take the time to use cleaned prawns than have to tear their heads off, peel the shells, and de-poop them myself. (The ones we had were quite gritty, too.) The potatoes and the salad were fine, but there wasn’t really much to them. We were divided on the salsa verde. I loved it, but the Snook thought it had too much raw garlic. But the Banoffee Pie… was a complete disaster. The problem was the bananas. Bananas are incredibly expensive right now in Sydney, and the best ones we could get turned out to be crappy quality and totally not ripe. We ate only a few bites of the pie and then chucked the rest away. Big disappointment! Overall we rated this one an 8/10 as cooked, but with a better Banoffee Pie we’d go up to 8.5. There just wasn’t really any showstopping dish here, and nobody likes to eat prawn poop.

(more…)

This is our 27th cooking/blogging experiment from Jamie’s 30 Minute Meals. This one was going to be our dinner the night before the City2Surf, so we were thinking “carb-loading.” And what’s better for carb-loading than pasta? With that in mind, we chose “Spaghetti Alla Puttanesca, Crunchy Salad, Garlic Bread, and Silky Chocolate Ganache.” We made sure to watch the episode so we knew what we were in for. I was on cooking duty for this one, and I actually pulled it off in 29:49!

Substitutions: We used fettucine instead of spaghetti (simply because we already had a box of it in the pantry). We used a pinch of dried chilli instead of a fresh red chilli. For the dessert, we had an Australian mandarin rather than a true clementine. Other than that, everything was as written in the recipe.

Quick verdict: Nice! This is the perfect pre-race meal, if you ask me. My fettucine went a bit gluggy, but that’s more to do with me overcooking it and not separating the strands enough. The sauce was a different sort of puttanesca than I’m used to: the Snook normally doesn’t put tuna nor so much tomato in his version. He wondered at its authenticity but agreed with me that it was a very tasty tuna pasta regardless. The crunchy salad was better than I expected, but be warned – the recipe makes a LOT. We had heaps left over. The ganache was simple but effective, and having it with cookies and orange wedges was a nice combination. Overall we both rated it a 9.5 out of 10. It was quick to make and very tasty, but it just lacked the “wow” factor to make it a perfect 10. It’s a great weeknight meal though… or even a pre-race feast!

(more…)

With this meal, we venture into the second half of Jamie’s 30 Minute Meals! It was the Snook’s turn to cook this week, and we chose “Spinach & Feta Filo Pie, Cucumber Salad, Tomato Salad, and Coated Ice Cream.” We picked the recipe because we had silverbeet and tomatoes to use up from the veggie box, and we happened to have all of the ice cream coating ingredients too. Unfortunately the time was a complete BLOWOUT, and he finished it in 43:57. (And even that wasn’t quite long enough, as you’ll see!) But those flavours… YUM.

Substitutions: We used silverbeet (just the leaves) to substitute for 75% of the spinach. We used some Tasty cheese instead of Cheddar. We forgot the fresh red chilli for the cucumber salad and had to use dried chilli flakes. Everything else was as written in the recipe.

Quick verdict: This was a total winner in terms of flavour. The pie was excellent! The Snook had been worried about the cayenne sprinkled between the layers of filo, but it provided just the right amount of heat to counter the rich cheesy interior. The tomato salad was beautiful, and I can totally see myself spooning that onto some bread for bruschetta this summer. The cucumber salad was just okay, but I found the leftovers improved the next day. But the dessert? It was a revelation! The first of Jamie’s “simple” desserts that was actually greater than the sum of its parts. I rated the meal as 9.5 out of 10, while the Snook gave it a 9. The only real drawback was the TIME. There is just no way to prepare this meal in under 30 minutes. The pie is meant to cook for 18-20 minutes, which means you need to get it in the oven in 10 minutes flat. There’s just no way. It took the Snook more than 20 minutes to get his in! And when he went to serve it, he decided the egg filling wasn’t set yet and put it back in for another 10 minutes (that I didn’t even count in his official time). So this one gets major points for flavour, but you’re not gonna make it in 30 minutes.

(more…)

This is our 25th cooking/blogging experiment from Jamie’s 30 Minute Meals. Wow! We’re officially HALFWAY through the book! For this week’s recipe, we chose “Spring Lamb, Vegetable Platter, Mint Sauce, Chianti Gravy, and Chocolate Fondue.” We chose it because we had the episode recorded, and because it’s one of “lower” carb recipes left in the book. (Normally we cook our Jamie meal on Saturday – which is our Diet Cheat Day – but this weekend was the Snook’s birthday, so that took precedence.) I was on chef duty for this one, and the Snook clocked me at 38:42. I was really annoyed with that time, given that I was flat out the whole time and this meal had a LOT of components. There’s no way you could do it in 30 minutes! Time concerns aside, it was a very tasty meal and quite possibly the best lamb I’ve ever cooked.

Substitutions: The recipe says to remove the fat from your rack of lamb, but we left it on. (Jamie leaves it on the show, and the photos in the book clearly show it on too. Besides, it’s tastier that way!) We couldn’t find “lamb neck fillet,” so instead we bought a whole lamb neck and the Snook actually filleted it himself. We couldn’t get cherry tomatoes on the vine, so loose had to do. I used full sized potatoes and carrots (chopped up) rather than the baby ones specified, and I used broccoli instead of runner beans. Other than that, everything was as written in the recipe.

Quick verdict: The lamb cutlets were cooked beautifully. Seriously, cutting that thing apart and seeing the blushing pink was like Masterchef, baby! And they were so, so good. The lamb neck… not so much. It was cooked fine, but it was just chewy and tough. (Is a “lamb neck fillet” something else in the U.K.??) The gravy was very good, if a bit chunky. (I used a bit too much bacon.) I think this mint sauce may have actually converted me to liking it! I’m just not convinced of the need for both sauce AND gravy. (The Snook tells me “it’s traditional.”) The veg was a nice accompaniment. The fondue looked to be a disaster at first but then came good after a bit more work. It’s another one of his “afterthought” desserts though, and I’m not sure I’d bother with it next time. We both rated the overall meal a 9.5/10… if you don’t count the neck fillet. It’s a filling and warm late-winter/early-spring family dinner!

(more…)

This is our 24th cooking/blogging experiment from Jamie’s 30 Minute Meals. We didn’t think our oven would be repaired in time for this one, so I flipped through all the remaining recipes in the book looking for the ones that didn’t need an oven. There aren’t many! We chose “Sea Bass & Crispy Pancetta, Sweet Potato Mash, Asian Greens, 1-Minute Berry Ice Cream, and Sparkling Lemon Ginger Drink.” (As it turns out, the repair guy fixed the oven a few hours before dinner, but we were already committed to this recipe.) We’d previously watched this episode, and we re-watched a bit of it online to refresh our memories. The Snook was on chef duty for this one, and he managed it in a very fast 30:56!

Substitutions: Well, it ain’t sea bass. European sea bass just isn’t available here. We turned to the fish markets for advice on a suitable substitute. They recommend Murray cod, which upon further googling appears to be critically endangered. NOPE! We instead went with some beautiful John Dory fillets. Instead of asparagus, we used some pak choy we got in last week’s veggie box. Other than that, everything else was as written in the recipe.

Quick verdict: In many ways, this is the prototypical “30 Minute Meal” recipe. We actually had to check to make sure we hadn’t made it already! It feels very, very familiar. It’s got all Jamie’s favourite ingredients (lemon, fennel seeds, chilli, sesame oil, etc); the technique of microwaving the veg for the mash; piling up everything on a tray; the random extra bits he has you make to use up time, like the drink; and the thrown-together dessert at the end. However, even though this one didn’t feel very exciting, it was certainly a pretty good meal. I found the mash a little sweet at first (some extra salt helped with that), but the Asian greens were perfect. The fish was okay, maybe a little boring. (Our skin didn’t get crispy enough and stuck to the pan a bit.) The lemon drink was very good, but seriously, who bothers with things like that? And the dessert was nice, if a bit expected. Overall I gave this one an 8; the Snook gave it an 8.5. Nothing really wrong with it, but nothing really amazing either. And he managed it in 30:56! Can’t argue with that.

(more…)

This is our 23rd cooking/blogging experiment from Jamie’s 30 Minute Meals. For this one we chose “Smoked Salmon, Potato Salad, Beets & Cottage Cheese, Rye Bread & Homemade Butter.” We picked it because the Snook happened to buy us a beautiful rye from Brasserie Bread at the Rocks Markets on Friday, and because we had this episode recorded. I was on cooking duty for this one, and I lucked out because this one had the least actual cooking of any meal in the book so far! It’s mostly assembly, which meant that I finished in the blisteringly fast time of 26:05. (It’s so quick that Jamie even does an extra dish on the show utilising raw beets, which I didn’t bother with since it’s not in the book.) Fastest meal ever!

Substitutions: Jamie used a bag of prewashed watercress, but we could only find it in a giant bunch. So we spent a few minutes ahead of time picking off the leaves and washing them. Jamie also used “cooked vac-packed” beetroots, which neither of us have ever seen in Australia. So I pre-cooked the beets by peeling them and then microwaving them for ten minutes. Oh, and we couldn’t find Greek basil, so we used regular. Other than that, everything was as written in the recipe.

Quick verdict: Yummy! This is such an unusual recipe in the book; the flavour profile is much more “northern European” and out of Jamie’s usual wheelhouse (English/Italian/Asian). It made for a really nice change. There was so little cooking that there’s not much to critique. The potatoes were excellent, though I’m not sure the dish warrants the name “salad.” Making my own butter was fun, and once again it made me appreciate our awesome food processor. The beets were great, and the trick of microwaving them first worked brilliantly. The only “flaw” in this meal is that we both felt it worked much better as a lunch than a dinner. With that in mind, we both rated it a 9/10. The flavours are great and the presentation is impressive, but it’s not the type of thing you crave after a long day at work – unless maybe you’re Nordic?

(more…)

This is our 22nd cooking/blogging experiment from Jamie’s 30 Minute Meals. For this one we chose “Thai Red Prawn Curry, Jasmine Rice, Cucumber Salad, Papaya Platter.” We picked it because we felt like doing a seafood recipe; we had the episode recorded; and we thought we had a good chance of the required produce being in season. The Snook was on duty for this one, and he managed it in 35:17. It was pretty darn good!

Substitutions: Our small prawns were frozen, but Jamie said on the show they were okay to use. We used coconut cream instead of coconut milk (since we already had some in the pantry). We didn’t bother with the prawn crackers. Other than that, everything was as written in the recipe!

Quick verdict: Well, the first thing you notice is… It wasn’t red! We think the Snook may have gone a bit overboard with the coriander when making the curry paste. It’s not really a problem though, because I’m addicted to coriander. This was one of those meals that ticks all my favorite flavour boxes: garlic, chilli, coriander, sesame oil, lime. It was very fresh and very yummy! The Snook thought the curry wasn’t very “curry,” but he still liked it. The cucumber salad was a revelation, and we ate the whole bowl between us. Unfortunately we weren’t able to use our oven for the crispy prawns (on account of it EXPLODING earlier in the day) but cooking them on the cooktop worked well enough. The fruit platter was simple but tasty. The Snook rated it 8.5, while I gave it a 9 out of 10. The preparation was slightly unusual, in that each dish was pretty much completed before moving on to the next (instead of interweaving the steps, as he does on the other recipes). Still, I think you could shave a few more minutes off this one with practice.

(more…)

This is our 21st cooking/blogging experiment from Jamie’s 30 Minute Meals. For this one we chose “Seared Pork Fillet & Catherine Wheel Sausage, Meaty Mushroom Sauce, Celeriac Smash, and Garlicky Beans.” We chose this one mainly because it seemed fairly low-carb. (I’m back on the diet.) Unfortunately this episode hasn’t aired yet, so all we had to refer to was the recipe in the book (and a couple YouTube videos). I was on chef duty, and it actually ended up being a fairly complicated meal with lots of components. My clock time was 36:37, but the sausage spent a few minutes longer than that in the oven. Oh, and I got to cut up KIDNEYS for the first time in my life. It was like high school biology class all over again!

Substitutions: Pork kidney seems to be unheard of here, so we went with lamb kidney instead. We used just plain button mushrooms instead of “white or chestnut” mushrooms. I used some cheap cooking sherry in place of the Marsala. I didn’t have long wooden skewers for the sausage so I used several toothpicks instead. Other than that, everything was as written in the recipe!

Quick verdict: This was one of the best recipes in the book in terms of the harmony of all the flavours. All the various components complemented each other so well! It was also perfect for a winter night. I was dubious about the mushroom and kidney sauce, but it was the highlight of the whole meal. Seriously, SO GOOD. (Well worth the effort and grossness of prepping the kidneys.) I ran into some problems with time management and there are things I’d do differently next time. Still, we both rated it a 9 out of 10 for tastiness!

(more…)