Jamie Oliver's Italian Restaurant - Review!

A month or so ago, my gorgeous amazing man took me out for a surprise dinner to Jamie's Italian in Sydney! I was so excited to try all the delicious meals and wine to match, and of course, it exceeded my expectations!

We started off the evening with Cocktails... of course! The Espresso Martini's were OUT OF THIS WORLD! So light and not too sugary, even Tommy thought they were to die for, and he doesn't have a sweet tooth.

 

 

Once we had our cocktails, we were kindly ushered upstairs to our gorgeous table looking over the restaurant. The atmosphere up there was perfect! The music was just at the right level so you could hear it, but not shout at one another across the table! I couldn't help myself though, I had to take hundred's of photos of the restaurant so I could write this blog and reflect on my amazing night!

 

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For our entrée, Tommy and I shared the delicious Crab and Avocado Bruschetta! The delightfully light but tasty starter was served on a crunchy piece of bread with fresh white & brown crab, crunchy fennel, smashed avocado, yoghurt & chilli! We were a little disappointed there was only one serve, but as all couples do, we split it <3* [*I got the big piece!!!]

As we awaited our mains, we ordered the house red wine, Jamie's Vino Rosso, which for $39 a bottle, was an excellent choice for people on a budget. Now for Tom and I, we are usually eating in the Newtown/Marrickville area stopping into local pubs and bars like Mary's and Miss Peaches, however tonight my man spoiled me rotten. The prices in Jamie's Italian Restaurant are very reasonable, and the serves are large, but for people who are not earning the big bucks [one can only dream], coming here was a special treat!

As our mains arrived, I could smell the mushroom from the across the room! I ordered the Wild Mushroom Risotto, whilst my lover ordered the Lamb Pipe!

 

Words cannot describe how amazing both meals tasted. The lamb, so delectable, so delicious and so perfectly cooked, the lamb just fell apart! The risotto, with just the right amount of mushroom and salt, felt like it just melted away in your mouth.

 

Again, like all couples, we shared these mains as we both couldn't help but go "You HAVE to try this" and "Oh my God I think I just died" at each other, so it was an easy decision to share!

 

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By the time the plates were cleared away and the excellent waiter came back to ask if we wanted dessert, we both looked at each other and said there was no way we could fit in anymore food!

 

We sat for awhile and drank our wine, talked about our lives and everything happening in them and sat completely satisfied and in peace at our table.

 

Overall, Jamie's Italian was out of this world. The food, the service, the wine was all perfect! I could not recommend a place for a romantic dinner, on an affordable budget, more than Jamie's.

To check it out, please go to www.jamieoliver.com/italian/australia and book in tonight!

Thyme for Fish!

Hello everyone! I am so terribly sorry I have been offline - you know how it is... life gets in the way! But I am back and ready to share the most simple, delicious and CHEAP fish dish ever!

This recipe is designed for the off-pay week, the week where you spent all your money on delicious cocktails over the weekend and cannot afford your usual grocery bill, or you just need any easy meal! I have used this recipe for all of the above, and sneakily used it at dinner parties as well!

I would love for you all to share your recipes, your thoughts and any fabulous things you may want the whole world to know - this blog is to share the delicious meals and memories that food brings!

 

THYME FOR FISH
Serves 4

What you need:

4 pieces of fresh Basa*
*or cheap fish from your local super market

Punnet of cherry tomatos

1 x lemon

Fresh lemon thyme

Fresh sage leaves

Extra Virgin Olive Oil [EVOO]
2 x Red Chillis

Salt and Pepper [S+P]

Individual plastic clip bags

 

 

 

 

How to cook it: 

1. Pre-heat oven to 150 C fan forced
2. Finely chop the chilli, lemon thyme and sage leaves and mix together in a bowl with the S+P
3. Halve the cherry tomatoes
4. Cut lemon into 8 pieces 
5. Place each piece of fish in individual plastic clip bags
6. Pour a tablespoon of olive oil in the bags with the fish
7. Add a quarter of the spice mix to the bag
8. Squeeze one slice of lemon in each bag, and place the lemon peel in the bag with the fish
9. Seel bag and shake gently until the fish is coated in the EVOO and spice mix
10. In your baking tray, place either baking paper or spray with olive oil
11. Lay each piece of fish gently in the baking tray and pour out leftover spice mix and oil over the top.
12. Add cheery tomatoes to the baking tray with left over lemon slices
13. Place tray in oven for 10 minutes, turn then another 10 minutes or until cooked




 

This recipe seems like a lot, but trust me - it is so simple and delicious and each to do! If you don't have the ingredients, you could do chilli and coconut milk, just lemon and S+P or any other herb you have in the cupboard or fridge! Serve with Cous-Cous, rice, potatoes or a salad to keep things nice and healthy!

 

 

I hope you enjoy it and I can't wait to hear from you all!

 

 

 

 

Simple, Easy and Delicious Cous Cous.

Hi All! I hope everyone has had a lovely week! I don't know about all of you, but when Friday nights come around, the last thing I feel like doing is cooking. Usually I end up with delightful but unhealthy pizza from my corner store, or MSG ridden Chinese which tastes so good at the time, but so bad an hour or so after eating it.

 

The recipe I am about to share with you is my go - to, easy - as, delicious and simple;

 

 

CHICKEN COUS COUS!
Serves 2 - 4
 LF

This recipe can be GF as long as you buy the GF CousCous!

Ingredients

1 x cup Wholemeal Cous Cous
Handful of spinach leaves

Chopped tomato
Poached chicken|
(see Poached Chicken Blog post)
Minced garlic

Harissa Paste

Chilli Paste

Feta

Water

 

 

 

 

Method:

1. Ensure all your ingredients (spinach, feta, chicken + tomato) are chopped into bit size pieces

2. Place Cous Cous in a pot.

3. Cover Cous Cous with 2 cups hot boiling water, put lid on and put on medium heat.

4. When Cous Cous has absorbed all the water, add Harissa Paste, garlic and chilli paste to taste.

5. Stir Cous Cous then remove from heat.

6. In a hot pan, cook all other ingredients until slightly browned.

7. Add Cous Cous to pan and cook together until combined.

8. Remove from heat and serve

 

Note: I added extra feta on top of my Cous Cous as I am a cheese fiend!

 

 

 

I hope you enjoy this quick and simple recipe!

 

C x 

Poached Chicken - Healthy, Tasty and Easy to make!

Welcome Back and Happy New Year everybody! I hope you all got spoilt rotten and had a lovely holiday season! It is time to get back into the swing of things and show you my new, favourite and absolute easiest chicken recipe!

 

My beautiful friend Emily, who is so into the healthy, exercising, live your life well lifestyle, has told me about Poached Chicken!

 

Now I have seen this in recipes, menus and all over the country, but I always turned my nose up to it because, well when there is crumbed, grilled or fried chicken, why would you want anything else! But Emily, bless her, has said this is the easiest thing she has ever cooked and it is so versatile!

 

I have so far used it in my lunches, pastas, risottos and general meals and have not got sick and tired of it because I can do so much with it. So here it is, the fabulous and delicious Poached Chicken!

 

 

 

 

Poached Chicken
Gluten Free + Dairy Free

 

Ingredients:

2 x chicken fillets (you can do as many as you like)

1 x Lemon sliced thinly

Salt and Pepper

Olive Oil

Paprika or any herbs and spices you like

Water

 

Equipment:

Casserole Dish
Oven

Knife

 

 

 

Method:

1. Preheat oven to 200C fan forced

2. Cut the fat off the chicken breast

3. Place chicken breasts in a casserole dish

4. Season chicken with herbs and spices

5. Fill the casserole dish until chicken is 3/4 quarter submerged

6. Sprinkle Salt and Pepper into casserole dish and cover with lid

7. Cook for 15 minutes in the oven

8. Pull out the casserole dish and check chicken is no longer pink. If it is, turn the chicken over and place in the oven for a further 10 minutes.

9. Once the chicken has cooked fully, pull out chicken and drain on paper towel to cool

10. Pour liquid into a container for use another day (this is delicious stock now!)

11. Thinly slice, dice or simply shred the chicken to your liking.

Bon Appetite everyone!

C xx

Food of the gods - Risotto and Arancini

Now, I know this is not a healthy food. I know that this food in particular, it just for the naught occasions - however I was feeling very naughty the other evening and was craving this heavenly treat - chorizo, chicken and mushroom arancini!

 

I first became addicted to this ridiculous food a few years ago at a function. Now, I have been a risotto lover since I can remember. My father cooks the most incredible risotto and for years, I have been trying to out-do him (failing every time!). But this has been the first time I, Chloe Elliott, have ever cooked arancini! Now, for the recipe - I want to let everyone know, you can do this SOO many ways and flavours. You can have vegetarian, gluten free, lactose free, vegan friendly... every possible allergy can be accommodated for with this treat - you just need the right ingredients!

 

I will go through my risotto recipe, then how to turn them into little crumbed balls of joy! Let me know what you favourite flavour risotto is - there is SO many to choose from!

 

Ridiculous Risotto

Serves 8

 

Ingredients

1 bag of Arborio rice (150g)

1 brown onion diced thinly

2 x Salt reduced chicken stock

3 x chicken breast fillets (diced)

3 x chorizo (sliced thin)

6 x brown mushrooms (any type will be okay!)

1 bottle of white wine (good for the risotto and for you!)

Salt and Pepper

Chilli Flakes or Cayenne Pepper

Parmesan Cheese

Olive Oil

 

Method:

Heat up a pot with a dash of olive oil and fry off the Arborio rice, making sure it browns all over

Pour enough stock over the rice and turn the heat to medium

Allow the rice to soak up the stock, then pour another batch of stock over the rice

In a pan, fry the chicken until golden. Once cooked, remove from heat.

Add the onion, chorizo and cayenne pepper until cooked through and remove from heat

Add all ingredients to the rice mixture and turn to a low/medium heat

Note: you want the rice to be light and fluffy, this can be done by adding the stock slowly and allowing the mixture to simmer.

 

 

Once cooked to your liking, remove from heat and serve with parsley, parmesan and a sprinkle of salt and pepper

 

Now, for the heavenly arancini! This is perfect use for left overs!! You need to make sure the risotto is nice and cold! You will get the perfect arancini if your risotto is cold and fresh!

 

 

Food of the gods - Arancini Balls

Serves as many as you like!

 

Ingredients

Left over risotto

3 eggs

Plain Flour

Left over bread (or fresh bread or bread crumbs)

Olive oil or canola oil

Cheese cubes (or shredded)

 

 

 

 

 

Method:

In a bowl, whisk eggs together with a splash of milk for an egg mix

Pour a splash of your egg mix into the bowl of your left over cold risotto

Mix through thoroughly so the rice is coated

Whizz your bread in a blender or food processer until it looks like fine bread crumbs.
(You can add any spices or salt and pepper to the bread crumbs for extra flavouring)

Pour breadcrumbs into another bowl

Pour oil into a pot 6cm high (enough to cover the arancini balls) and put on a medium heat.
You will know the oil is hot enough when you put a small piece of bread in it and it turns golden brown in 10 sec (or 190C for those with food thermometers)

Roll a 2cm ball of risotto in your hand. Press a cube of cheese into the middle.

Dip the ball into the flour, then egg mix, then bread crumb mix

Repeat this step until you have a plate/board of your arancini balls

Depending on the size of your pot, carefully put two arancini balls in the oil at a time.

This trick to this part is making sure you pull the arancini out at the perfect time
(You will know when it is done by the outside turning a gorgeous golden brown colour)

Repeat until all of your arancini balls have been cooks and serve with Aioli or tomato chutney.

 

 

 I hope you enjoyed this post! I know I certainly loved making it and writing about it all for you! Please comment or share with your friends and family! Over the next couple of weeks I will do some delightful Christmas special blogs so stay tuned!!!

 

C xx