Steak and Guinness Pie

This pie is pretty substantial and is a British classic. The recipe was taken from Jamie Oliver's cookbook, Happy Days with the Naked Chef. I made only a few modifications to this  easy classic. For the Jamie Oliver recipe click *here*  and search Steak and Guinness Pie or Steak, Guinness & Cheese Pie with a puff pastry lid. Although the latter recipe comes up on his website it may be more of an updated one so I will include the recipe from Happy Days with the Naked Chef. Which is a great cookbook by the way.  

Jamie Oliver's Good Old Steak and Guinness Pie

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680g/1and 1/2 lb stewing beef, diced

sea salt and freshly ground black pepper

2 heaped tablespoons flour

olive oil

1 onion, peeled and roughly chopped

1 large carrot, peeled and roughly chopped

4 sticks of celery, washed and roughly chopped

2 parsnips, peeled and roughly chopped 

1 handful of mixed herbs (rosemary, thyme and bay), leaves picked

565ml/1 pint of Guinness 

2x 400g/14oz tins of tomatoes

1x500g/1lb 2oz pack of puff pastry 

1 beaten egg

Season your beef generously with salt and pepper, sprinkle with flour and toss around until coated. Heat 2 to 3 lugs of olive oil in a large casserole-type pan and fry your meat, in two batches if need be, until golden brown. Add the onion and fry for 1 more minute, then add the carrot, celery, parsnips and herbs. Fry for a further 4 minutes then pour in your Guinness. Add the tinned tomatoes and bring to the boil. Stir around, then simmer for around 2 hours or until the meat is really tender. The sauce should be nice and thick with an intensely tasty flavour. Season. At this point you could serve it as a stew with mash, or it will keep really well for a good 5 days in the fridge (while improving in flavour at the same time).

To make the pies, preheat the oven to 190ºC/375ºF/gas 5. Put your meat filling into an appropriately-sized baking dish or dishes. I like to make small individuals pies - any high-sided round oven proof bowls are fine. Roll out your pastry, dusting with flour as you go, until 0.5cm/1/4 inch thick. Cut out 6 circles about 1cm/1/2 inch bigger than the tops of your bowls. Brush the rims of your bowls with beaten egg, then place the pastry circles on top, squashing the excess pastry down the outside of the bowls to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more of the beaten egg. Bake in the middle of the preheated oven for 45 minutes until golden and bubbling. 

Notes: I had ran out of olive oil so good thing I bought that Camelina oil, I used that instead. Dried herbs work in a pinch. I used tins of diced tomatoes. I omitted the celery and added chopped baby potatoes instead. Added a dash here and there of cumin. Buying meat from the butcher's, Acme Meat here in E-town, made a difference in just over 1 hour the beef I used was tender. 

Food Revolution Day 2013

As some of you may know Food Revolution was yesterday. I would have posted this late last night however I was a bit tired. I had spent most of the afternoon with my son's class at a gymnastics field trip. Fun as that was... I had to hurry home to get cooking. 

Unfortunately, I wish my event wasn't the only one in Edmonton however it was and that didn't dampen my spirit. But it did get me thinking as to why more Canadians or should I say western Canada seem to lag behind in participating. Could it be that the long weekend over shadowed this event? Or the fact that Food Revolution was on a Friday threw everyone for a loop? Last years event was held on a Saturday. Regardless I enjoyed my participation and tried to inspire others. The above picture shows my meal in it's fullest... trust me everything went fast! 

We made these salad rolls with rice paper wraps, lettuce, carrots, cucumber and water chestnuts. Very yummy and fresh. I made a simple dipping sauce of mixing honey, rice wine vinegar, soy sauce and sesame oil together. 

The second dish was a vegetable medley. I took thinly sliced green cabbage, green peppers, celery and green onions. Sautéed them in a bit of canola oil for about 5 mins then added a tablespoon of soy sauce. Tossed to coat. Then serve. Very simple and very fast. 

Here was the focal point of the meal. I say focal point because oddly enough I have never made lemon chicken before. It was easy and done in about 40 minutes. Very... very tasty! I will definitely me making this again. 

I know Food Revolution just isn't about cooking a meal using fresh local ingredients. It's about awareness, education, community and sharing. Four days prior to Food Revolution Day we planted golden raspberries and radishes in the garden. Today we bought more seeds... lamb lettuce and yellow beans. I picked the lamb lettuce and my daughter picked the yellow beans. I talk to my kidlets about food, where it comes from and why we eat what we eat and the healthier food choices we should make. We even exchange recipe ideas. Our dinner table is a great place to discuss this. Even if I am the only one in Edmonton at least I am showing my kidlets it is important to participate, regardless, when others do not and it is important to stand up for what you believe in. Happy Food Revolution Day! - JW   

Measuring Spoons and May 17th...

I found these measuring spoons at Winners. They are magnetic which makes them stackable. Which is great for storage. They come with a pinch of salt and a dessertspoon measurement. Which is handy because my pinch of salt and Jamie Oliver's pinch of salt could be two different things. Also I have some vintage cookbooks which call for a dessertspoonful of this or that. I now can appreciate those recipes.  

On May 17th I will be participating in THIS...

If you haven't guess... Food Revolution Day is May 17th. I will be hosting an Asian infused family dinner. I have the menu set and we are excited to be participating again this year. When I registered I was the only one in E-town which is a step up considering last year, I believe, our dinner was the only one in E-town and Alberta for that matter. This year there is an event being hosted in Calgary. There are plenty things to do on that day. It's not just about cooking "real food" it is about education, awareness, communities, people, shopping local, sharing... Go visit the Food Revolution site by clicking *here*... Check it out and sign up! - JW  

Jamie's Great Britain

You knew I wasn't going to leave England, this summer, without bringing this cookbook back with me. When I ordered my copy back in February it wasn't available in Canada. Not knowing the official North American release date or even if it was going to be released in Canada I placed my order and had to wait until my visit in August. I could have had the cookbook delivered to me however I can only imagine what the postage would have been! As of September 21 it has become available at Chapters. 

Jamie's Great Britain, first edition, 2011; pp.[15]407; Penguin, London, delivers another delicious book. Between the matte photos, the family photos, the local photos and British fanfare this has Rule Britannia written all over it! Apart from their history, Great Britons are food enthusiasts... foodies... a melting pot with a wonderful blend of past, present and future. This book was inspired by, at the time, the up and coming 2012 Olympics, him being a father of four kids and the country he calls "The Magpie" nation. He isn't overly patriotic just passionate about what his country has. The cookbook is also dedicated to Rose Gray, a former boss of his, who passed away in 2010. I find this cookbook a celebration of heritage - mine and could be yours, identity - our taste in food is not defined by where we live and people - locals, immigrants and visitors. We are all alike and in search of good food! 

Because I had ordered the cookbook directly from the UK all recipes offer UK measurements. This means I get to do some referencing, guess work, cross referencing to create the recipes. I don't mind, I enjoy it. The recipes range from traditional, classic to modern up-to-date British flair. The chapters are: Breakfasts, Soups, Salads, Pub Grub, New British Classics, Afternoon Tea, Seaside, Pies and Puddings, Sunday Lunch, Wild Food, Vegetables, Puddings and Condiments. I did try the scone recipe because I am always in search of the perfect scone. Either here at home, in the kitchen or when I am out and about. I like to try different scone recipes. My grandmother always made scones which were very delicious and I can taste them to this very day! I will post about the scones I made tomorrow. There are introduction stories to almost every recipe which are entertaining. Even when Jamie Oliver is describing the most simplest of things his passion and personality come through loud and clear.   

Was this cookbook worth the wait? For me, yes! Do I find it inspiring? Yes! and you may find it inspiring too. -JW 

Jamie Oliver's Garlic Press

I couldn't go into any one of England's major department stores and not go through the housewares department. There I found an array of celebrity chefs flogging everything from pots and pans to kitchen gadgets. When I spotted the Jamie Oliver range - "Get Inspired" and knew I wanted... or I should say needed a garlic press. So, I bought it! The garlic press slices and crushes, a two in one gadget. I like that idea. I like when one thing can be multipurpose. It makes more of an efficient kitchen. Tonight I am putting the crushing bit to work by making some garlic toast! - JW   

Jamie's Food Revolution

After this weekend there is no doubt this was going to be my next cookbook. Jamie's Food Revolution: Rediscover How To Cook Simple, Delicious, Affordable Meals by Jamie Oliver, 2008, First U.S. Paperback Edition; pp.[7] 359. This cookbook has a story to tell!


In the introduction he reveals his passion behind Food Revolution. Jamie Oliver tells us his inspiration, British cooking legend Mauguerite Patton and why he is continuing to petition for better food choices in schools and in homes around the globe. He also explains the idea behind the pass it on movement. Not only is he a celebrity chef he is a parent and you get the sense that he sees the larger picture. And where are you in that picture? In the kitchen cooking and baking easy recipes that are delicious for family and friends. This cookbook is for everyone and is meant to be shared. 


The recipes are easy to read. Key ingredients are highlighted with red lettering. So if you are making a grocery list, like I was, it's easy to write down the things you will need. I have this cookbook in my regular rotation of cookbooks. One of my favourite recipes being the baked creamy leeks. There are mouthwatering photographs of recipes. Step by step photos to help guide you. To make the most of your kitchen experience the book offers a list of Essential Kitchen Equipment and a list of Essential Cupboard Ingredients. Most ingredients listed you should have in your cupboard, refrigerator and freezer already. I know how my mum stocked her pantry and that is why I try to have a well stocked one too. To me nothing beats a well stocked pantry! 


I have watched Jamie Oliver's School Dinners, Ministry of Food and Food Revolution and found it informative and eye opening from across the pond. Jamie Oliver is carrying a lot on his shoulders. One could say the weight of the world. He is trying to educate the masses, undo convenience food; processed and pre-packaged, debunk junk food and level out sugar. People are listening. Look at everyone who participated this past Saturday in Food Revolution Day. People stood up! but is this enough? I am sure Jamie Oliver thinks so. One person can make a difference. I know I think about the food choices everyday... for myself and for my children. I make them aware. My kids have watched the pink slime video. They do know about healthy eating but hey they are kids. They like what they like. I can only try. I will leave you with a sentence or a quote if you would like to call it that came from the cookbook. - JW  


     "Anyone can eat good food on any budget as long as they know how to cook."  

My Food Revolution Dinner!

As you know Food Revolution Day was and still is today. I did my part and participated by hosting a dinner party. On the menu was chicken fajitas, corn on the cob with lime, fresh homemade guacamole and salsa and a mixed field green salad with homemade salad dressing. Nothing process or pre-packaged except the whole wheat wraps and sour cream. 


The corn on the cob was a last minute addition. I boil the cobs of corn in a large pot then I mixed melted butter, freshly squeezed juice from half a lime, grated lime rind a bit of salt and pepper. That was served with the corn on the cob. It tasted wonderful! It is now my favourite way to dress corn on the cob. If I had a barbeque I would have roasted the corn with the flavoured butter and slices of lime. Everything went over very well and the kidlets had fun assembling their fajitas. 

The aftermath! Plates were clean and everyone was satisfied and happy. I had lots of fun preparing this dinner. It is quite rewarding when you see your efforts being enjoyed by all.  

That's me... my party was a registered event! The only event in E-town! I hope everyone who took part in Food Revolution Day had fun too! Until next year. -JW 

Food Revolution Day!

DID YOU KNOW THAT...

Food Revolution Day is this Saturday! I know what I am doing. What are you doing? I was surprised when I saw that there is no organised event in my area! Canada... Canadians should be participating! Jamie Oliver hasn't brought his Food Revolution on Canadian soil... he has to our neighbours to the south, that shouldn't stop us from planning an event, hosting a dinner, making schools aware, kids aware, adults aware, shop local and have a garden for fresh fruit and veg. What better way great way to start the holiday weekend off then getting involved. So Saturday I am doing a dinner party for Food Revolution Day. I will be serving chicken fajitas, homemade guacamole, homemade salsa, a salad of mixed greens with veg and homemade dressing. Before Saturday hits I have been cooking a few things up in the kitchen... like I always do. The two meals pictured below are a few of the ones I do make on a weekly basis.   

Sweet and sour chicken stir-fry with mixed veggies served over basmati rice. This is a real easy dinner to make. Low in sodium and fat. Fresh and crisp, the kidlets almost licked their plates clean!   

Next is the butter chicken with mixed veggies and tofu, for extra protein. Topped with sour cream and chives and served with spaetzle... German pasta. Worlds are colliding and another dish where the plates were just about licked clean. The kidlets found it fun to add sour cream and chives and we got into a discussion on other things to add to future dishes. It's great sitting at the dinner table chatting about what goes into each dish and what they would add or not add. Why we include certain ingredients and about recipes. 

Yes that is me! I signed the petition, yesterday at 8:31 London time. It's not to late to sign up, sign the petition or get involved. Go to his website *here*  and join Food Revolution Day! I will post pictures of dinner on Saturday night. I do own a copy of Jamie Oliver's Food Revolution Cookbook. I will be reviewing that book next week. Have a great long weekend and a great Food Revolution Day! -JW   

Fifteen Brownies

For the past 3-4 weeks I have had a luv/hate relationship with the cooker. Both elements stopped working at separate times, weeks apart. Finally today all seems right with the oven as the second element has been replaced. Thrilled with things returning to a normal pace in the kitchen, I couldn't wait to whip something up. The recipe of choice was Jamie Oliver's Fifteen brownies. The famous fuchsia silicone pan from Fifteen London was a gift from my friend whom I took there for dinner. We both ate the five coarse vegetarian menu option and got to meet the Head Chef that night. It was a very lovely dining experience.

Since then that fuchsia pan has been used quite a few times. The sweet thing about the pan is that the recipe is imprinted right on the bottom of the pan. If you haven't been to Fifteen London and do not have his signature bakeware, not to worry, you can find the recipe at Jamie Oliver's website and use whatever pan you have. Just type in bloomin' brilliant brownies in the search banner. The recipe on the website added dried sour cherries and chopped nuts. I didn't add either. Also because I just got a new element in the oven I was being cautious and may have left them in a bit longer than suggested. Still they turned out bloomin' brilliant! Tonight I will serve it with a bit of ice cream and sliced strawberries on the side. -jw

© copyright photos by Jacqueline Williams

More than a Minute

I feel this cookbook needs no introduction. Everyone... well almost everyone around the globe will recognise Jamie Oliver. I wanted to review this book now because most recently it has made headlines. Claims of promoting obesity, heart disease and diabetes. The usual suspects: coconut milk, cream, butter and red meat are present in some recipes. Jamie Oliver's recipes are recipes for 4-6 people. So let's put the portions sizes in perspective and everything in moderation. Right? Are you eating a Catherine Wheel seven days a week? Probably, not! Jamie Oliver is only using ingredients that have been used by your parents, your grandparents and their parents and everyone around the globe! If you don't like cooking with those ingredients than use the low fat versions of those ingredients. Personally I would prefer him to use the pure ingredients rather than the modified ones! I like Jamie Oliver for all his Food Revolution efforts, getting people, families back into the kitchen and out of the blur of processed foods and fast food. Whether you luv, like or dislike him you have to admit he has made an impact. He is trying to use his know how in a positive way. Now on with my review...

I found this a very easy cookbook to read. I like how it is laid out. the recipes follow as if Jamie Oliver is in your kitchen guiding you through each step of the process. It speaks to you in the way of how you would cook... how you would do the process. step by step. I own a copy of this book however when I was doing some research about the book I found that the cover used to be called Jamie's 30 Minute Meals: a Revolutionary Approach to Cooking Good Food Fast. Interesting. I feel unless you are a very experienced cook or get your kitchen magic mojo working then the recipes might take more than 30 minutes. Hence the possible title change, Meals in Minutes. Makes sense. Remember the saying practise makes perfect. In time you'll be able to get the recipes down. I know for myself it takes me a bit of time with a new recipe to get my groove on. To get it to a level where I am comfortable. I recommend this book to anyone who wants some good solid meals. Families, couples, people who entertain and luv to cook. Even if you are a single person I feel you could still use this book by freezing the unused portions. I know the idea is fresh food fast so I hope I didn't make Jamie Oliver cringe with that statement.

The photos are stunning and seem to go hand in hand with the step by step recipes on the opposite page. There is a video recorder symbol with recipes so you can visit his website and find helpful techniques to guide you. Which brings the level of interaction with this cookbook to a higher one. There is also a lovely write up by Jamie Oliver at the beginning. Cookbooks now a days almost read like a novel... well to me anyway. I enjoy looking at the entire cookbook. I feel Jamie Oliver is all about trying to give you the power... the cooking power that is! - jw