Tag Archives: English

Jamie Oliver’s Chicken in Milk

This is the post-ricotta tart and oatmeal cookie dinner I promised to post about: a somewhat strange recipe for chicken and milk from Jamie Oliver. Even Jamie says it’s “slightly odd”. Basically, it’s chicken roasted in a braising liquid of milk, lemon, spices and a whole stick of butter. Naturally, the combination of lemon and milk causes the milk curds to separate from the whey, which means a not-so-pretty sauce, but interesting flavors for sure.

My photos look a little plain, right? Well, that’s because the curds and whey looked so unappetizing that I couldn’t bare to include them as part of the photo.

The original recipe serves four, but obviously I made it just for one. Along with it I had a sliced tomato salad with a balsamic vinaigrette. A little unconventional (to me anyway), but tasty.


Chicken in Milk (from Jamie Oliver)

printable recipe

Serves 4

1 whole chicken (3 lb/1.5 kg)

salt and freshly ground black pepper

4 oz (115 g) or 1 stick butter

1/2 cinnamon stick

1 good handful fresh sage, leaves picked

2 lemons, zested

6 garlic cloves, skin left on

1 pint (565 ml) milk


  1. Preheat the oven to 375 F/190 C, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
  2. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
  3. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Beef Wellington (Rindsfilet im Teig)


I made this last Christmas (I know–it’s May, almost June. But it’s such a nice recipe, how can I not post it?) It’s a special occasion dish, one I associate with the English and the Swiss (my ex’s family always eats it on Christmas Day.)

I scoured the internet for a decent recipe and came across this one from Gordon Ramsay. It’s such a classic dish and recipe, but I adjusted slightly to fit my tastes: instead of the traditional “duxelle” mushroom filling, I used caramelized onions and peas. Tasty, but the pea flavor was a bit strong. Next time, I think I’ll try spinach or maybe even wild rice.

Though preparation can be a bit time consuming, it was well worth it! It turned out great and really made my Christmas Day! My guests really enjoyed it. The meat was tender, the puff pastry crust, flaky and the filling savory/sweet. I ended up baking for 40 minutes and letting it rest for 25, while we waited for the side dishes to finish.

Serves 4

Beef Wellington (adapted from Gordon Ramsay ’s recipe)


1/2 red onion, sliced thinly

2 cloves garlic, sliced thinly

1/2 cup green peas (originally mushrooms)

salt and pepper, to taste

olive oil, for frying

English mustard

4 slices Parma ham

200 g pkg frozen puff pastry, thawed

1 egg, plus a splash of milk, for egg wash


  1. Over a low flame, fry the onions and garlic in olive oil. Allow to caramelize slowly, about 30 minutes.
  2. After the onions have caramelized, add the peas and sauté for another 5-10 minutes. The mixture should not be wet or liquidy at all. Allow to cool.
  3. Purée pea-onion mixture in the food processor. It should easily stick together. Set aside.
  4. Prepare the meat: Season the fillet with salt, pepper and olive oil. In a very hot pan, sear each side of the meat, about 1 min. per side.
  5. Slather the fillet generously with mustard (I used dijon because that is what I had). Set aside.
  6. In the middle of a long piece of plastic wrap, line up the parma ham to about the width of the fillet (or little wider). Spread the pea-onion duxelle onto the ham.
  7. Place the fillet onto the middle of the parma ham and begin rolling. Use the plastic wrap to help you roll and tighten as much as you can. Tuck the ham in if hanging and twist the ends of the plastic wrap. Refrigerate seam down for 10-15 minutes. This will help the meat set into shape properly.
  8. Roll out the puff pastry; brush the edges with egg wash.
  9. Removing the plastic wrap, place the fillet in the middle of the pastry dough. Roll the dough over the meat as tightly as you can.
  10. Cut off excess dough (not too much that you can’t tuck the ends under). Tuck the ends underneath.
  11. Brush the bottom of the dough with the egg wash.
  12. With the excess dough, you can make decorative shapes to top the roulade with. Star-shaped cookie cutters work well. Place on top of roll.
  13. Finish brushing the entire roll with the egg wash. Refrigerate for 5 minutes.
  14. Brush the roll one more time with egg wash. Place in the oven (center) for 40 minutes. Cover with tin foil for the first 20 minutes.
  15. Remove the roulade and allow to rest for about 10 or so minutes before serving.