- Recipe(s): The best stew with potato and arugula cushions (page 105)
- Prep: Moderate
- Taste: Good
We had quite a few fails during the year that we made every recipe from Jamie Oliver’s, ‘Cook with Jamie…’, however the one that I made on this occasion may have taken the cake.
To make a long story short I tried to take a shortcut and bought, what I thought were, fresh pasta sheets from Save on Foods. Needless to say, while they were ‘Fresh’, they were not pliable at all. I thought I’d be able to mold these sheets similar to the way you can mold fresh pasta dough. I knew right when I opened the package this would not be the case. Of course I’d already started the stew and didn’t have time to make fresh pasta dough, nor did I have all of the ingredients to make dough so I had to improvise…
I scoured the cupboards to find a suitable substitute. Low and behold on the top shelf I found some rice paper that I’d used to make spring rolls in the past. While it’s not even remotely close to pasta dough, it did serve the purpose required and allowed us to make the recipe in full.
So, as you can probably tell, the prep got off to a poor start. Aside from the original debacle of not having pasta dough, the rest of the prep wasn’t too hard. Do be prepared that this recipe will take some time to complete. I mean, you are making a stew and those who have made stew before know that going low and slow is the key. So it’s best to get the stew started, pour yourself a glass of red and sit back while it cooks away on the stove-top.
In addition to substituting rice paper for pasta dough we also substituted bison for veal. In hindsight, we probably should have used beef as we both found the bison was a touch too lean for this recipe. Because of its leanness, it seemed to dry out a lot faster than beef would, which was quite unfortunate. The sauce for the stew was nice and rich. It had the classic flavour that you would expect from a stew and was cooked to the perfect consistency.
Rice paper aside, I actually liked the stuffed dumplings that we made. They resembled more of a spring roll than anything. I guess you could call this meal an Italian/Asian Fusion? Maybe I’m onto something here. Anyway, the filling was very tasty. If you have read any of my other posts you know that I’m a fan of arugula. I really enjoy the peppery flavour that it adds as an ingredient – this, combined with nutmeg, butter, lemon zest and potato was delightful and something that I would definitely try again. I do wonder how it would have been in a nice fresh pasta blanket…
While it looked nothing like the picture from the cookbook, it still tasted good in the end. I would probably try making it again with the proper ingredients because I do think that it could be very good.