I don’t know if I have written this before, but I love Jamie Oliver and all his recipes! As soon as a new book comes out, I will buy it, to go with the rest of my collection. I find his recipes very easy to make and they all taste pretty amazing. They are all a little rustic and can easily be adapted to your own personal taste. They are always a winner in my taste buds and my families, minus Sebastian. He has became a really fussy eater, most dinner times are a battle just now, I am usually always defeated and give in to the bowl of cereal he demands.
Anyway, I am getting side tracked…. A coupe of weekends ago, I tried this recipe, Grilled Mushroom Sub with Smokey Pancetta, Melted Cheese & Pears, it was so delicious! And I thought I would share it with you here. Its perfect for a weekend lunch with the family or even a main meal, with a yummy salad. There is some Pancattea in the recipe, but this could be taken out and I am sure it would taste just as good.
Grilled Mushroom Sub with Smokey Pancetta, Melted Cheese & Pears
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Sub
1 ciabatta loaf
4 portobello mushrooms
50g Emmental cheese
half a clove of garlic
small bunch of thyme
2 ripe pears
8 rashers of smokey bacon
1 tsp of runny honey
2 large tomatoes
125g cottage cheese (low fat)
half a lemon
Salad
1 round lettuce
1 red chicory
100g watercress
1 bunch of radishes
1 handful of shelled walnuts
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
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Cut open the ciabatta and pop on the bottom of your grill. Cut the bottom of the mushroom stalks and discard and lay them flat on the griddle pan. Take your lettuce and cut into quarters, then take the bottoms of your chicory and separate leaves apart. Put this all in a large bowl with the watercress and halved radishes. In the recipe it states for Walnuts to be used, this option would be nice but we stay away from nuts since finding out Oliver has a nut allegory, so I replaced it with sunflower seeds.
In a different bowl mix the vinegar, oil, mustard and salt and pepper. This forms your dressing for the salad. Once this is done, take the mushrooms and place in a roasting tray, slicing your Emmental cheese and placing it on top along with some sprinkles of your thyme leaves and squash garlic. Place under the grill until the cheese has melted. Quarter your pears and put in the griddle pan at the same time add your pancetta until both are golden and crispy. In a smaller bowl mix the cottage cheese with your half lemon, adding a pinch of salt and pepper. Slice up your tomato. Take out your ciabatta and start to layer all the flavours of tomato, mushroom, pancetta, pears and fill with the cottage cheese. Dress the salad once sitting down to eat. Bon appetite and enjoy! I know we did!
Jamie Oliver you never let me down.
