bronze Posted January 18, 2008 Share Posted January 18, 2008 I'm sure I've seen him make it before. Has anyone got the recipe for the leek and pasta (with parma ham) dish that he made last night please? Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted January 18, 2008 Share Posted January 18, 2008 I've got the 'Jamie at Home' book so it should be in there. Can have a look when I get back from work and let you have it if you like? Rob Quote Link to comment Share on other sites More sharing options...
bronze Posted January 18, 2008 Author Share Posted January 18, 2008 Thank you Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted January 18, 2008 Share Posted January 18, 2008 I thought that roast shoulder of lamb he did looked absolutely delish The problem with buying a shoulder of lamb is that it is much too big for 2 people, and I don't really like cold lamb, usually give it to the dog I wish I could chop as fast as Jamie does Tessa Quote Link to comment Share on other sites More sharing options...
Guest Posted January 18, 2008 Share Posted January 18, 2008 i'm doing the leek/pasta thing, the shoulder of lamb and the lamb kebabs he did as they all looked gorgeous. I recorded it so can just watch again and make notes. will try the kebabs first as i have loads of boneless shoulder in the freezer. Never thought to use the food processor as a mincer! will make some sausage rolls with homemade sausage meat now that i know i can make my own mince Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 18, 2008 Share Posted January 18, 2008 Our Morrisons sells half shoulders of lamb which are usually pretty cheap and I take them off the bone which isn't too difficult and use them in curries etc. They didn't have any today though Quote Link to comment Share on other sites More sharing options...
bronze Posted January 18, 2008 Author Share Posted January 18, 2008 We're at our end of the pay month s"Ooops, word censored!"e around and though I dont have parma ham we do have some fresh thin sliced ham, I make pasta and we also have leeks (the only veg left) so this seemed liek the perfect recipe for us to eat tonight. If Rob gets back from work in time that is Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted January 18, 2008 Share Posted January 18, 2008 Oh no - the pressure What time do you normally eat? I won't be home until about 5.30pm... I did find a similar recipe from Gordon Ramsay at http://www.channel4.com/food/recipes/chefs/gordon-ramsay/pasta-with-pancetta-leek-and-mushrooms-recipe_p_1.html Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted January 18, 2008 Share Posted January 18, 2008 Right, here we go: Serves 4-6 5 big leeks, outer leaves trimmed back, wahed Olive oil 3 good k"Ooops, word censored!"s of butter 3 cloves of garlic, peeled and finely sliced A few sprigs of fresh thyme, leaves picked A small wineglass of white wine Salt and pepper 500ml chicken or vegetable stock 12 slices parma ham 2 x 250g packets of fresh lasagne sheets Flour 2 handfuls freshly grated parmesan cheese Small handful of dried porcini mushrooms 1/2 ciabatta bread cut into chunks Olive oil 2 cloves or garlic, crushed Fresh rosemary Half the leeks lengthways and cut at an angle into 1cm slices. Heat a wide saucepan and add a splash of olive oil and a k"Ooops, word censored!" of butter. Add the garlic, thyme leaves and leeks when you hear a gentle sizzling from the pan. Move everything around so that it all gets coated with the oil/butter. Add the glass of wine, season with S&P and stir in the stock. Cover the leeks with the slices of ham, place a lid on the pan and cook gently for 25-30min. When the leeks are tender take the pan off the heat. Whizz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like breadcrumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and rosemary and cook for a minute then fry the breadcrumbs in the oil until golden brown. Don't let the breadcrumbs catch on the bottom of the pan. Drain on kitchen paper, discard the rosemary and garlic. Allow the breadcrumbs to cool. Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean worktop and sprinkle with a little flour. Place the sheets on top of each other and slice into 1cm strips. Toss through your fingers to shake out the pappardelle and then cook in the boiling water for 2mins or until al dente. Remove the parma ham from the saucepan, slice up and stir back into the leeks. Season to taste then stir in the parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, add the pasta to the leeks. Add a little of the cooking water if needed to give you a silky smooth sauce. Serve quickly sprinkled with some of the breadcrumbs, extra parmesan and any leftover thyme tips. Let us know how it goes Rob Quote Link to comment Share on other sites More sharing options...
bronze Posted January 18, 2008 Author Share Posted January 18, 2008 thank you Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted January 19, 2008 Share Posted January 19, 2008 No worries! How did it go? Rob Quote Link to comment Share on other sites More sharing options...
bronze Posted January 19, 2008 Author Share Posted January 19, 2008 Lol not so good The leeks stuck to the bottom of the pan even on the lowest setting (I hate using electric) so I ended up making a last minute cheese sauce with ham and spare leek in it. I will try it again though I'll just have to keep moving the pan on and off the heat. Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted January 19, 2008 Share Posted January 19, 2008 Oh well, it was worth a go. We have gas which I much prefer to electric Rob Quote Link to comment Share on other sites More sharing options...
Guest Posted January 20, 2008 Share Posted January 20, 2008 what about trying it in the oven on a low heat? 160/170c ? i'm trying the kebabs as soon as i get all the ingredients together. I've just had to order some sumac from the net as funnily enough, I didn't have any in the cupboard and I doubt i can get it from asda! Quote Link to comment Share on other sites More sharing options...
bronze Posted January 20, 2008 Author Share Posted January 20, 2008 hmm might try the oven as that has much more flexibilty. I much prefer gas too but its not available here mad really as some of the gas lines come in off this coast. But then the powers that be don't care as we're too rural for them to consider Quote Link to comment Share on other sites More sharing options...
Guest Posted January 20, 2008 Share Posted January 20, 2008 think i'll try the leek thing tonight but without the mushroomy topping Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 20, 2008 Share Posted January 20, 2008 I am tempted to do the Lamb shoulder next weekend - it looked wonderful,but without the caper & mint gravy Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 20, 2008 Share Posted January 20, 2008 I'm doing the lamb shoulder thingy right now!! - I can't even remember the caper and mint gravy - we'll have home-made mint sauce instead. Quote Link to comment Share on other sites More sharing options...
