Also, I must say that this is first proper home made meal in weeks... I am currently busy with other things and don't have time to cook. Well, I still cook almost every day but don't have time to photography it and blog about it. I hope that soon, when days become longer, I will find more time for my cooking/photographing sessions.
So back to business... Jamie's super-fast beef hash, jacket potatoes, goddess salad and lovely butter beans and bacon.
POTATOES
4 large baking potatoes
2 sprigs of fresh rosemary
few tsp soured cream
HASH
500g minced beef
2 sprigs of fresh thyme
1 red onion
2 carrots
3 sticks of celery
a few sprigs of fresh rosemary
4 cloves of garlic
6 tablespoons Worcestershire sauce
a small bunch of fresh flat-leaf parsley
seasoning
BEANS
4 rashers of smoked streaky bacon
2 tomatoes
1 x 400g tin of butter beans
red wine vinegar
seasoning
SALAD
1 soft round lettuce
a handful of washed watercress
1 avocado
1 heaped tablespoon soured cream
1/2 lemon juice
Wash the spuds, stab a few times with a knife, then put into a large microwave-safe bowl and cover.
Put straight into the microwave for around 14 to 16 minutes, or until cooked. Finely chop the rosemary leaves, and add them to the potatoes with a pinch of salt & pepper and a drizzle of olive oil. Gently toss to coat them in the flavours, then transfer the potatoes to the hot baking tray and put under into preheated oven. When ready cut a cross on top and gently squeeze the spuds. Add soured cream on top, drizzle with olive oil and sprinkle with sea salt.
Put the mince into the largest frying pan and break it up with a wooden spoon. Add a pinch of salt and pepper and drizzle over some olive oil. Pick in the thyme leaves and cook until golden, stirring often. Peel and halve the red onion. Wash and trim the carrots and celery, then finely slice all vegetables. When the mince is golden, pick the rosemary leaves into the pan. Crush in the 4 cloves of garlic and add 6 tablespoons of Worcestershire sauce. Stir well, cook until nicely glazed, then add the sliced veg and stir again. Reduce the heat to medium and remember to toss often. At the end add parsley, taste and correct the seasoning.
And finally salad - wash and dry lettuce leaves then put into a serving bowl with the watercress. Halve and stone the avocado, then use a spoon to scoop slivers from one half into the serving bowl. Whiz the soured cream in a liquidizer with the remaining avocado flesh, the juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a pinch of salt & pepper. If it’s too thick, add a splash or two of water until you have a creamy dressing. It is better to serve it aside so people can use as much as they want...
Drizzle olive oil into the second frying pan on a low heat. Finely slice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden. Now get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the butter beans and their juices, and simmer gently to cook the liquid down. Add a little extra virgin olive oil and a good splash of vinegar, then season.
Put baked potatoes on a big platter and scatter hash in the middle. It looks great this way!
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