JAMIE AT HOME: Jamie And His Strawberries
Jamie Oliver is back in the garden of his Essex home, to show just how easy it is to grow fantastic veg and fruit, and turn it into simple, tasty and delicious food. This time Jamie’s looking at strawberries. With the help of gardener Brian, Jamie has transformed his garden and discovered a passion for growing his own produce.
From perfect peas to superb salad, this series is Jamie’s straightforward guide to getting the best from Mother Nature. What was once most people’s favourite summer fruit has become available all year round and the taste has suffered accordingly. Well, there’s only one thing for it and that’s to grow your own. Jamie’s garden is bursting with strawberries from hanging baskets, a great way to grow them, and he picks them in situ to make a strawberry salad with speck and halloumi.
Not only are they good fresh, but Jamie also shows more inventive ways with the traditional strawberry: his take on a classic is grilled strawberries with Pimm’s. While there are a glut of strawberries in season, Jamie shows how to make the most of them by making a really simple, delicious strawberry jam, which he serves hot with a creamy rice pudding. As strawberries are everywhere in Jamie’s garden at this time of year, even Brian gets to take a break and enjoy a strawberry Bellini.
Thursday 21 February 2008 8PM, Channel 4
Chat about this on the Unreality TV Forum »
Loading ...
hi, i am 16 and really want jamie olivers recipe for the strawberry jam with rice pudding would i be able to get it from you?
* 2 pounds strawberries, hulled, plus 6 strawberries, hulled and thinly sliced
* 1/2 cup plus 2 tablespoons granulated sugar
* 5 cups 1 percent milk
* 1 cup medium-grain or basmati rice
* 1/2 vanilla bean, split and seeds scraped
* 6 small store-bought meringue cookies, coarsely crushed
*
directions
1. In a large skillet, combine the whole strawberries with 1/2 cup of the sugar. Using your hands, squeeze the berries with the sugar until they become coarse chunks. Let stand until the sugar has dissolved into the juices, about 10 minutes.
2. Bring the strawberry mixture to a simmer and cook over moderately low heat, skimming off any foam from the top, until slightly thickened, about 25 minutes.
3. Meanwhile, in a large saucepan, combine the milk with the rice, the vanilla bean and seeds and the remaining 2 tablespoons of sugar. Bring to a simmer. Cover the saucepan and cook over low heat, stirring occasionally, until the rice pudding is thick and creamy, about 30 minutes. Remove the vanilla bean.
4. Spoon the rice pudding into bowls and top with the strawberry jam. Using a spoon, swirl the jam into the rice pudding. Sprinkle with the sliced strawberries and crushed meringues and serve.