Mixed herbs Archives - Just Julie https://www.julieolive.co.uk/tag/mixed-herbs/ A Malaysian lost in Britain Sun, 29 Mar 2020 20:15:36 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 134825744 Posh Spaghetti Bolognese https://www.julieolive.co.uk/2020/03/29/posh-spaghetti-bolognese/ https://www.julieolive.co.uk/2020/03/29/posh-spaghetti-bolognese/#respond Sun, 29 Mar 2020 19:57:06 +0000 https://www.julieolive.co.uk/?p=2614 As I am going to cook spaghetti bolognese today I just realised that my recipe in my old blog is still missing from this new blog. So I have decided it’s time I update it here in this new blog. My boy asked for his comfort food and I made the bolognese sauce today so …

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As I am going to cook spaghetti bolognese today I just realised that my recipe in my old blog is still missing from this new blog. So I have decided it’s time I update it here in this new blog.

My boy asked for his comfort food and I made the bolognese sauce today so he has a few meals as his tapau.

There are many ways of making a bolognese sauce and almost every household has their own secret recipes. This humble origin from the Italy city of Bologna is now a household staple here in England. The French add in bouquet garni, some uses a touch of cream and in UK children from baby to the elderly love spaghetti bolognese. It is fed to baby like rice porridge in Malaysia. Of course the Italian purist would say we have corrupted their dish.

This take about 30 minutes of cooking, an hour of simmering and after that it is a very flexible and versatile sauce with many usage.

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Posh Spaghetti Bolognese

Ingredients

  • Knob of butter
  • Minced beef
  • Beef OXO cubes
  • Minced garlic
  • Minced onion
  • Panchetta or smoked lardons 
  • Worcestershire sauce
  • Red wine (full bodied)
  • Passata
  • Tomato puree
  • Mixed herbs

Instructions

  • Please read the pics below for instructions
  • Spaghetti Bolognese with shaving of Parmesan
  • Giant Fusilli Spaghetti Bolognese
  • I like my beef mince to be a bit brown and seasoned. In a clean pan fry your beef. I used a knob of butter.
  • When mince beef separate add in 2 beef oxo cubes. These will season the mince beef nicely.
  • Add in 2 onions and a few cloves of minced garlic. Note – If you have small children who don’t like big lumps of onions mince them smaller a bit. Note 1 – when my son was young I grate in carrots too (Y) Start with just a little not too much 😀 then slowly increase. Actually my ‘outlaws’ told me in the olden days poor people adds in grated carrots to bulk up the bolognese
  • Add in panchetta or more smoked lardons or bacon. This gives it an extra ‘ooom’ Note – Some personal family recipe add chorizo it’s all your preference Note 2 – you can add the lardons earlier to get the oil out but I preferred not to. 🙂 Note 3 – or you can just omit this part if you find it hard to get but taste will be different
  • Sprinkle in a few drop of worcestershire sauce. If you are wondering what to do with this bottle besides just in this dish, drip some on your finger and try it. It’s a nice seasoning. Note – highly recommend on top of grilled cheese on toast
  • After about 20 minutes of frying till everything is all nice and incorporated it’s time for the red wine. Use a full bodied red wine. I use a whole bottle except for one glass (someone drank it) 😀 You can use beef broth if you are cooking for your baby.
  • Let the wine cook down to half
  • bay leaves or you can add a bouquet garni.
  • This is what makes a bolognese sauce. The passata – I used 2 packets of 500g.
  • Add in 1 tbsp of tomato puree – this gives it the rich red colour
    Note – if you have that left over tomato sauce bottle in the cupboard you can rinse it out and add in too!




  • Herbs time Mixed herbs is always easy and on hand. Sprinkle some in. As my son grows up he likes the taste more. He don’t like it when he was young. I sprinkle a big tsp but again it is up to you. You can add in a few bay leaves or you can add a bouquet garni.
  • You can taste now Add in freshly ground peppers. I did not add any salt because the oxo cubes were salty and I plan to serve with Parmesan and it’s a bit salty. Note – sometimes if too sour you can add in a tsp of sugar as some tomato passata are a tad sour depending on the season they were harvested.
  • Cover and turn heat down and let to simmer for an hour. The bolognese sauce will become rich and shinny
  • Boil your pasta and makes sure don’t over boil. Overcooked pasta is horrible.
  • Place some sauce onto your still hot pasta on the still hot pot.
  • Mix a couple of minutes till the pasta soaked the sauce up 🙂

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]]> https://www.julieolive.co.uk/2020/03/29/posh-spaghetti-bolognese/feed/ 0 2614 Terrine of chicken, pork and sausage meat pâté – special https://www.julieolive.co.uk/2018/12/28/terrine-of-chicken-pork-and-sausage-meat-pate-special/ https://www.julieolive.co.uk/2018/12/28/terrine-of-chicken-pork-and-sausage-meat-pate-special/#respond Fri, 28 Dec 2018 19:21:58 +0000 https://www.julieolive.co.uk/?p=480 We are having a heatwave in the UK and it’s hard to cook or put the oven on during the day as the temperature has been reaching the 30’s Celsius! So I have decided to make pâté last night and just un-mould, into the fridge to chill this morning. Later I will just slice to serve …

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We are having a heatwave in the UK and it’s hard to cook or put the oven on during the day as the temperature has been reaching the 30’s Celsius! So I have decided to make pâté last night and just un-mould, into the fridge to chill this morning. Later I will just slice to serve for lunch. It’s an easy enough dish and it only needs to be in the oven for about 50 minutes. 

Terrine of chicken, pork and sausage meat pâté is a recipe I made up because hubby is not a huge fan of chicken livers so I omitted using them. Most pâté of course contains chicken livers. I make this once a year during the summer months. Not sure why really as it can be served throughout the year.  I have also added a touch of brandy and sherry. This  terrine of chicken, pork and sausage meat pâté is very easy to make and keeps well in the fridge for at least a week wrapped well. Once you have started making it you can of course add spinach, mushrooms or anything else you fancy. 

It also makes a good starter dish for a party and the bonus is that you can make days ahead. Another terrine I like to make is smoked salmon and cheese. 

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Terrine of chicken, pork and sausage meat pâté

Ingredients

  • 4 Chicken breasts cut into strips
  • 1 Full rice bowl Mince pork
  • 1 Full rice bowl Pork sausage
  • 1 large Onion
  • Mixed herbs
  • Salt & Pepper
  • 1 cup Sherry
  • 1 – 2 tbsp Brandy
  • 3 Eggs
  • 1 pkt Bacon

Instructions

  • Soak the chicken breasts cut into strips with a cup of sherry. I use Harvey Bristol cream.
  • Start by chopping the onions. Add in the minced meat and removed the sausage casing and use the sausage meat. Seasoned with mixed herbs, salt & pepper and any other herbs you fancy.
  • Mix well and add in the sherry from your soaking chicken. (soaked chicken in just sherry the night before or for at least 3 hours)
  • Add in generous big tablespoon of two of good brandy if you wish. Then top with more bacon strips.
  • Wrap in tin foil and place into 180C fan oven for at least 50 minutes. Place a pan under your tin as oil will seep out.
  • Remove from oven then place a chopping board on top and sits some tins to weigh it down overnight. (Refer to Pic)
  • The next morning un-mould, wrap in cling film and place into fridge to chill. Then slice with a sharp knife to serve.
  • You can serve either chilled straight from fridge or slice nicely then let it come to room temperature.
  • Serve with something slightly sour as this will cuts through the richness of the pâté. A chutney or plum compote is good and serve with a shot of whiskey is even better!
  • Also have some salads and breads or crispy thins biscuits.

Notes

TIP – I measured the water in the loaf pan I am using then pour it into the blue bowl. This is so that I know a bowl of ingredients will fit right into the loaf tin. Pour the water away later and dry both the tin and bowl. TIP – If you do not want to clean your oven like made please do not forget to place a tray underneath your terrine before placing into the oven.
  • Mix and into loaf pan. Wrapped nicely
  • Remove from pan
  • Slice
  • Terrine of chicken, pork and sausage meat pâté with spinach
  • Terrine of chicken, pork and sausage meat pâté with spinach
  • vacuumed sealed
  • We made our first pâté a decade ago (My father-in-law and I)

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