Wednesday 4 May 2016

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!
 
~

For our entrĂ©e, 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!
 
~
 
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!

Monday 2 May 2016

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!
 
 

 

 

Friday 22 January 2016

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 

Wednesday 6 January 2016

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