richard It seems every house I visit these days has a copy of ‘Jamie at Home‘ lurking in or around the kitchen. Personally I am not a great fan of the ‘celebrity chef’ cookbook, although truth be told this is a very well produced and photographed book and one of the best currently doing the rounds. I just can’t make my mind up about the man himself. For me he sits like an excited, dribbling, idiot-child somewhere between the admired (Floyd, Stein, Kerr) and the despised (Lawson, Ramsey, Woodford).
If you look carefully you might be able to make out the face of our
Blessed Virgin Mary crying a garlic tear.
Preparation time: 10 minutes plus 12 hours soaking
Cooking time: 45 – 60 minutes
Skill level: Easy
Ingredients
- dried borlotti or cannellini beans – 300g – soaked for 12 hours
- 1 celery stick
- 1 small potato – cut in half
- 2 cherry tomatoes
- 3 cloves of garlic – whole
- 3 bay leaves
- a few sprigs of thyme
- red wine vinegar
- olive oil
- parsley
- s & p
Hi Guys,
Drain and wash the beans, place in a pan and cover with cold water. Add the potato, celery, garlic, tomatoes and herbs.
Bring to the boil, cover and simmer for 45 – 60 minutes, until the beans are tender. During cooking top up with water is needed.
Drain the beans keeping half of the cooking water and return to the pot.
Remove all the added ingredients from the beans.
Mash together the potato, tomato and garlic and add to the beans along with the retained cooking water. Add a generous glug of olive oil and a splash of vinegar and season. Stir in some chopped parsley.
Serve
Verdict: Amazingly pukka.
Drink: Beer, wine, etc.
Entertainment: A returning traveller tells tales of archaeology and snogging.
PS: The other blogger would like to add Smith to the list of despised.
PPS: In the interests of keeping things positive the original blogger would like to add to his list of admired: Blanc, Blumenthal, Carrier, Contaldo, Dickson-Wright & Paterson, Fat bikers, Fearnley-Whittingstall, Hom, Jaffrey, Locatelli, Rhodes, Rimmer, Slater, Torode and Mosimann.
