Jamie Magazine, November 2011 (#24)

  • Festive ham glaze (page 20)

    from Jamie Magazine, November 2011 (#24) Jamie Magazine, November 2011 (#24)

    • Categories: Christmas
    • Ingredients: marmalade; wholegrain mustard
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  • Chestnut tagliatelle with venison ragu

    • AgusiaH on February 28, 2014

      Lovely recipe. You indeed have to use 1 l of stock to get right consistency after 30 min of cooking (with the lid off). I used a tad more of tomato concentrate and veal instead of venison.I served it with porcini farfalle.

  • Best-ever cranberry & pistachio nut roast

    • eeeve on December 29, 2020

      This is indeed a great tasting nut roast, though very time consuming to make. (It's the first nut roast I've ever made, and I don't know how it would compare to others in terms of timings.) I wish I'd started it the day before (making the risotto base and adding the other ingredients into the mix), as it took me two hours from start to putting into the oven. The end result looked like in the picture, which is always a surprise when that happens! Subbed walnuts for both pistachios and almonds, and used white mushrooms in place of wild ones. Served with vegan gravy, roast potatoes, red cabbage and a side salad.

  • Cranberry, walnut & rosemary bread

    • eeeve on January 01, 2021

      Nice bread, made couple of times now. Need to remember to add salt, as it’s not listed in the ingredients. Without it the bread tastes a bit too sweet. Used 1/2 tbsp. I subbed thyme for rosemary and fresh for dried cranberries, which was fine. DH loved it with Stilton cheese! Needs a bit longer in the oven than stated (25 minutes instead of 18-20). Will make this recipe again.

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  • Published Nov 01 2011
  • Format Magazine
  • Page Count 162
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue of Jamie magazine is packed with over 101 delicious and easily achieved recipes both from Jamie himself and a number of other top chefs. Jamie says of the magazine, "This magazine is all about passionate producers, insanely good ingredients and great recipes that can easily be cooked at home. It's a real breath of fresh air." Jamie magazine is not only about recipes but also about talented chefs and home cooks who enjoy creating amazing meals. Each magazine is about places with strong food cultures and it's about Jamie, what he grows in his own garden and what he cooks on the weekend.