For Valentine’s Day dinner I decided to cook jambalaya, I have never tasted or cooked it before but after seeing it on “Jamie’s American Road Trip” I decided to give it a go. I wasn’t disappointed, it was easy to make and a real comfort dish. My husband Warrie loved it. So all in all a successful Valentine’s dinner.
You can find Jamie Oliver’s recipe here http://www.jamieoliver.com/recipes/seafood-recipes/chicken-sausage-prawn-jambalaya
I’ve never been great at making a perfect poached egg, they’ve always been a bit hit and miss, sometimes too hard, other times too watery, with half the white still in the pan. But recently browsing through my new Jamie Oliver recipe book ‘Jamie’s Great Britain’ I came across a fantastically easy way to make a ‘Perfect Poached Egg’. Thank you Jamie!!
Put a little oil around the rim of a teacup or ramekin dish. Double up a good square of clingwrap and place it over the cup and push down a little.
Put a little oil (to stop the egg from sticking inside) salt and pepper and whatever herbs or spices you want to add to the egg ( I used some thyme and some chilli flakes).
Crack in the egg and then push the yolk down gently (without breaking it) so that the white totally encases it when its cooked.
Lift up the cling wrap and twist and secure with a knot or elastic band (make sure its quite tight as you want a nice round shaped egg)
Drop you little egg parcels into boiling water and simmer for 4 minutes.
Carefully open your little parcels and serve on whatever you choose. I had mine with smoked salmon and french country bread, yum yum!!!
Travelspoon 