Jamie's America - Wyoming preview

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FINISHES ASPREVIOUS BLAD

SPECIAL INSTRUCTIONS TO REPRO

www.jamieoliver.com

ISBN 978-0-718-15476-9

9 780718 154769

£26.00photography: david loftus

JA Jacket MJ V2 Final.indd 1JA Jacket MJ V2 Final.indd 1 03/07/2009 02:1903/07/2009 02:19

JA p298-323 Wyoming.indd 318JA p298-323 Wyoming.indd 318 29/6/09 22:34:5129/6/09 22:34:51

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One of the cowgirls I met said she struggled for ideas at mealtimesbecause the men weren’t overly keen on eating veg. However, shedid say one of the things they would eat was broccoli salad. Everydiner and restaurant in Cody seemed to have one on the menu, soI created this version, which is absolutely delicious and hits all theright spots. When I cooked it for a group of ranchers there was noneleft by the end of the night. Success!

Serves 6 as a side

2 large heads of broccoli8 rashers of smoked streakybacon, the best quality youcan afford, finely slicedolive oil3 firm red tomatoes, halved,deseeded and finely sliceda small bunch of fresh chives(with flowers if you can get them),finely chopped, flowers reserved

For the dressing½ a clove of garlic, peeledand finely grated2 teaspoons Dijon mustard6 tablespoons extra virgin olive oil2 tablespoons white wine vinegarsea salt and freshlyground black pepper

Wine suggestion:Italian white – a Falanghinafrom the south

Use a small knife to remove the broccoli florets and cut them up intosmaller ones. Basically, this is your opportunity to make the broccolireally delicate and more salady-looking, so spend a bit of time doingthis. You’ll be left with the stalk, so discard the thick dry base, then cutthe remaining stalk in half lengthways and finely slice.

Blanch your broccoli florets and sliced stalks really quickly in boilingsalted water for 60 seconds, just long enough to soften the broccolibut still leave it with a bit of a bite. Drain it in a colander, then spread itaround a clean tea towel to steam dry (this is important because it willhelp the dressing cling to the broccoli). Once completely dry, transferto a serving dish.

Fry the bacon on a medium heat with a small splash of olive oil until crispand golden, then spoon most of the bacon bits over your broccoli. Anyleftover fat in the pan can be used in your salad dressing. Pour it into amixing bowl with all the other dressing ingredients and whisk.

Add the sliced tomatoes and chopped chives to your broccoli and baconbits. Dress it all really well, and check the seasoning. If it needs pimpingup, add a splash more vinegar. If you’ve got any chive flowers, sprinklethose over the top and serve straight away. It’s beautiful on its own orserved next to any grilled or roasted meat or fish.

PS: I also like to toss things like diced feta cheese or chopped freshchilli through this salad. Different-coloured cherry tomatoes are reallynice too.


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Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was fullof all sorts of local food knowledge. She told me that people in thispart of America are really into their pasties! Turns out that in the1920s and 30s, miners from Cornwall came over to work in Montanaand it wasn’t long before the locals developed a taste for the goodold Cornish pasty. Their recipes haven’t evolved radically since, butthey do embrace local ingredients like chicken, squash and sage.Pastry isn’t exactly health food, but a delicious pasty once in a whilewon’t hurt you. If you like, you can make a slightly ‘skinnier’ pasty byreducing the butter to 200g and adding 50ml of olive oil. But frankly,if I’m making these I just go for it old-school style.

Serves 8

For the pastry250g butter300ml hot water500g plain flour, plusextra for dusting1 tablespoon sea salt1 large egg, preferablyfree-range or organic, beatena handful of medium groundcornmeal or polenta

For the filling1 red onion, peeled andfinely choppedolive oil4 skinless, boneless chickenthighs, preferably free-range ororganic, cut into 2cm dice½ a small butternut squash(approx. 250g), peeled andcut into 1cm chunks1 carrot, peeled and roughly chopped1 medium potato, peeledand cut into 1cm chunks6 sprigs fresh sage or thyme,leaves picked and choppednutmegsea salt and freshly groundblack pepper300ml chicken stock,preferably organic2 tablespoons Worcestershire sauce1 tablespoon plain flour

Wine suggestion:Italian red – a Barbera d’Alba

Preheat the oven to 180°C/350°F/ gas 4. Bring your butter and water tothe boil in a large pan, then take the pan off the heat. Stir the flour andsalt into the mixture bit by bit with a spatula, until you’ve got a dough. Tipit on to a floured surface and use your hands to shape it into a smoothball. Put the ball of dough into a floured bowl, dust the top with flour, thencover with clingfilm and chill in the fridge for about 30 minutes while youmake the filling.

Meanwhile, get a large pan and fry your chopped onion in a lug of oliveoil for 10 minutes or until softened. Add the diced chicken and fry for5 minutes until brown, then add the rest of the chopped vegetablesand herbs. Fry for another 5 minutes, then add 3 or 4 good gratingsof nutmeg. Season well with salt and pepper, then pour in the chickenstock and Worcestershire sauce. Stir in the flour and simmer on amedium heat for 15 to 20 minutes, until most of the stock has cookedaway and you’re left with nice thick gravy.

Dust a clean surface and a rolling pin with flour, then divide your pastrydough in half and roll each half out until it’s slightly thinner than 0.5cm.Use a cereal bowl (about 15cm in diameter) to cut 4 circles out of eachhalf, so you end up with 8 circles. You may need to cut out 2 or 3 circlesfrom each half first, then re-roll the remaining pastry to make the rest.Dust the circles with flour, and spoon your filling into the middle of eachone. Brush the edges of the pastry with some of the beaten egg, thenfold each circle in half over the filling and crimp the edges with yourfinger and thumb to seal them. If you want to see how this is done,check out the video on www.jamieoliver.com/how-to.

Line 2 baking trays with greaseproof paper, scatter a handful ofcornmeal or polenta over the paper, and place your pasties on top.Brush the pasties all over with more of the beaten egg and sprinkle overa little more cornmeal. Bake in the hot oven for 30 to 35 minutes, oruntil golden, and serve straight away with a fresh green salad. A taste ofCornwall in the Wild West – who’d have thought it!


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Even though it has a strong British heritage, America has embraced theapple pie to the point that it’s now considered a quintessentially Americandessert. American pies often look like the ones from those Desperate Dancomics – big, robust and full of attitude. The crumble-like topping sprinkledover my pie is an idea I’ve been playing about with, and I think it helpsmake it unique. Because huckleberries grow wild in Wyoming, I felt it wasonly right to use them, but feel free to use fresh or frozen blueberries intheir place for equally delicious results. Assembling your pie is dead easy,and I’ll talk you through it step by step, but if you’d like to see how it’s donebefore you start, check out my website, www.jamieoliver.com/how-to, for ademonstration.

Serves 10–12

optional: good-qualityvanilla ice cream, creamor custard, to serve

For the pastry500g plain flour, plusextra for dusting100g icing sugara pinch of sea salt250g unsalted butter, chilledand cut into cubes2 large eggs, preferablyfree-range or organica splash of milk

For the filling10 Granny Smith apples, peeled,cored and halved, 3 slicedjuice and zest of 2 oranges7 heaped tablespoonscaster sugar400g huckleberriesor blueberries1 heaped tablespoon plain flour1 large egg, preferably free-range or organic, beatena small handful ofdemerara sugar

Wine suggestion:Italian sweet white –a Moscato d’Asti from Piemonte

You can make your pastry by hand, or simply pulse all the ingredients in a foodprocessor. If making by hand, sieve the flour, icing sugar and salt from a heightinto a large mixing bowl. Use your fingertips to gently work the cubes of butter intothe flour and sugar until the mixture resembles breadcrumbs. Transfer a handful ofthis mixture to a separate bowl, rub it between your fingers to get larger crumbs,then put aside. Add the eggs and milk to the main mixture and gently work ittogether until you have a ball of pastry dough. Don’t work it too much at this stage– you want to keep it crumbly and short. Sprinkle a little flour over the pastry, thenwrap it in clingfilm and pop it into the fridge to rest for 1 hour.

Meanwhile, put the apples into a large pan with the zest and juice of 1 orange,a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmeron a medium heat for 10 minutes, until the apples have softened but still holdtheir shape. Remove from the heat and leave to cool. Scrunch a handful ofberries in a bowl with the remaining caster sugar and the zest and juice of yourremaining orange. Add the rest of the berries. Toss the cooled apples and theirjuices in a large bowl with the berries and the flour, then put aside.

Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of thefridge and let it come up to room temperature. Get yourself a pie dish around28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of yourpastry and put that piece to one side. Roll the rest into a circle just over 0.5cmthick, dusting with flour as you go. Roll the circle of pastry up over your rollingpin, then gently unroll it over the pie dish. Push it into the sides, letting anyexcess pastry hang over the edge. Tip in the fruit filling and brush all aroundthe edge of the pastry with some of the beaten egg. Roll out the smaller ballof pastry about 0.5cm thick and use your rolling pin to lay it over the top of thepie. Brush it all over with more beaten egg, reserving a little. Sprinkle over thereserved crumble mixture and the demerara sugar.

Fold the scruffy edges of pastry hanging over the sides back over the pie,sealing the edge by twisting or crimping it as you like. Brush these folded edgeswith your remaining beaten egg. Using a small, sharp knife, cut a cross intothe middle of the pie. Place on the bottom of the oven and bake for 45 to 55minutes, until golden and beautiful. Serve with ice cream, cream or custard.


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Jamie's America - Wyoming preview

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