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jemimacooked

@jemimacooked

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Available for catering and other food things - contact me for enquiries via DM 💌 or [email protected]
@jemimasingle

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Friday night snacks. Perfect addition to your silly season…get in touch 💌 by @jemimacooked

Long lunch season. Summer is a whisper away! by @jemimacooked

Plates of late.

1. Grilled eye fillet with chimichurri & watercress
2. Riff on spanakorizo with ricotta, lemon beef meatballs
3. Crostini
4. Herby chicken in baby gem
5. Live cam on riff spanakorizo
6. Black pepper steak with noodles, spring onion & sesame
7. Seasonal greens pizza @bakerbleu
8. Spiced curry leaf pumpkin & fennel soup
9. Actual spanakorizo

What’s your pick! by @jemimacooked

Friends that can cook. by @jemimacooked

Dinner for the @benni.au girls ♥️ by @jemimacooked

Here, there and everywhere. by @jemimacooked

Things to go with bubbles and wine. Get in touch for your next soirée 💌 by @jemimacooked

Recent-ish cook for a 40th! (I’ve been slack on the comms here)

Get in touch for catering or food related things 💌 by @jemimacooked

Not to talk to talk about the weather but hey it’s winter now, and this osso bucco ragu is scientifically proven to warm your little heart.

Ingredients:
2-3 large pieces of Osso Bucco (beef shin)
1 x onion finely chopped
4 x cloves of garlic, sliced
A few sprigs of thyme
1 x jar tomato paste
750ml dry white wine
1 x small bunch of parsley

Method:
1. Pre heat your oven to 150 degrees. Season your osso bucco pieces with salt and pepper and start to sear them in a heavy cast iron pot with olive oil. Do them in batches as you don’t want to crowd the pot. Brown each side until deeply coloured. Set aside.

2. Add the onion and garlic to the pot and cook for a few minutes then add the sprigs of thyme. Cook until translucent. Add the tomato paste and let that caramelise.

3. Deglaze the pot by adding the wine, then refill the whole bottle with water and add to the pot. Put the osso bucco pieces back in the pot and cover with the liquid. Put the lid on and into the oven it goes. Cook for 3-4 hours, until the meat is falling apart, low and slow. Once cooked, take osso bucco pieces out and fine shred with two forks. Scrape out the bone marrow and stir both through the sauce.

4. Just before serving, cook your pasta of choice. Short pasta works well here. As a topping, finely chop parsley and some cloves of garlic, mix with olive oil and a little lemon. Stir the pasta through the ragu (I leave it just a tiny bit undercooked and let it finish when adding to a sauce) and top with the parsley.

Minimal effort, big results. by @jemimacooked

Spicy vinegar braised chicken with tomato & orzo. Plus some quickly charred broccolini. A Sunday dinner to hang on the tail end of some sunny weather.

Brown 5-6 chicken thighs with the skin on for about 10 to 12 mins. Bone in is a great option but alas the butcher had none. Brown the other side for another 4 mins and set aside.

In the chicken fat, cook a thinly sliced onion and 3 smashed garlic cloves until soft. Add in 600gm sliced cherry tomato until blistered.

Add 1/2 cup of white vinegar and 1/2 water, sit the chicken on top and cook for a further 15 mins on a low heat. In the meantime, cook 1 cup of orzo in salted boiling water.

When the chicken is cooked through, take out and set aside as you add the orzo to soak up all those sweet juices and it’s ready to go. I charred some broccolini that was marinating in garlic, ginger and lemon as a side of greens.

Talk about YUM. by @jemimacooked

Lamb kafta is something I should have in my fridge at all times.
Recipe from @sundaykitchenau - the amount of hours I have put in scrolling that feed…I’d be rich.

500gm of lamb mince, 1 x grated small brown onion, half a bunch of parsley finely chopped, 1 x tsp 7 spice bharat, 1 x tsp paprika & salt.

Work together with your hands to combine well. Roll into meatballs and place onto a baking tray. Pre heat the oven to 180 degrees on fan.

Brown the meatballs on both sides and place in the oven for about 10-12 mins.

In the meantime, make a herby yoghurt.
A few tblsp of Greek yoghurt, chopped dill & mint, a grated cucumber (I grate onto a clean tea towel and squeeze out all the water) some minced garlic, lemon zest, sea salt & olive oil.

You can also chop a red onion with some more herbs, lots of lemon, a tsp of sumac, a drizzle of olive oil and salt.

And lastly, while the meatballs are cooking I ripped some pita and just pan fried in the leftover oil from the browning stage.

Serve with some fresh cucumber and chilli oil.

Keep the rest in the fridge to add to your salad for lunch the next day. by @jemimacooked

Summery moments by @jemimacooked