Jamie's America Arizona

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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 p124-159 Arizona.indd 140JA p124-159 Arizona.indd 140 18/6/09 01:32:5318/6/09 01:32:53



136

The Navajo love their lamb and mutton, but back in the day– at the right times of the year – they’d also get out thereand hunt things like elk, which they’d stew with wild juniperberries. What’s amazing for me is that thousands of miles awayin Britain we were hunting deer for venison and stewing thatwith juniper too. I guess some combos are just brilliant, nomatter where you live. Don’t worry if you can’t get venison,because stewing beef will also be delicious. Really nice servedwith some rice, beans, a jacket potato or flatbreads (see page139), or, if you’re a bit more traditional, some nice steamedgreens. A humble but delicious stew.

Serves 6–8

4 tablespoons plain floursea salt and freshly ground black pepper

800g stewing venison or beef,cut into 2cm chunks

olive oil2 onions, peeled and roughly chopped3 carrots, peeled and roughly chopped

2 sticks of celery, trimmedand roughly chopped

1 tablespoon juniper berries,crushed in a pestle and mortar

2 sprigs of rosemary, leavespicked and chopped

a knob of butter6 sprigs of fresh flat-leaf parsley

2 beef stock cubes, preferably organic600g small new potatoes, scrubbed

clean, larger ones halved1 clove of garlic, peeled and finely chopped

Wine suggestion:Californian red – a Merlot from the

Napa Valley or Sonoma County

Dust a chopping board with 2 tablespoons of flour and a goodpinch of salt and pepper, and toss your chunks of meat through thismixture until well coated. Heat a large pan on a high heat, add a fewlugs of olive oil and fry your meat for 3 minutes to brown it. Add yourchopped onions, carrots, celery, crushed juniper berries, rosemaryand the knob of butter. Add a few tablespoons of water, giveeverything a good stir, then pop the lid on the pan and let everythingsteam for 4 to 5 minutes so the flavours really mingle together.

Take the lid off so your meat and veg start to fry, and stir everyso often for 5 to 10 minutes. Chop your parsley stalks finely, andonce the onions start to caramelize, add them to the pan with yourremaining 2 tablespoons of flour and your crumbled stock cubes.Stir, and pour in enough water to cover the mixture by a couple ofinches. Put the parsley leaves aside for later.

Bring to the boil, then turn the heat down to medium low so thatthe stew is just simmering. Add your potatoes and slow cook for atleast 2 hours with the lid slightly askew, or until the meat falls aparteasily. Keep an eye on it as it cooks, and add splashes of water ifyou think it looks too dry.

Put your chopped garlic in the middle of a chopping board. Addmost of your parsley leaves with a teaspoon of sea salt and ½ ateaspoon of black pepper. Chop everything together so you get akinda chunky paste. Add this to the stew and stir through. Chopthe last of your parsley leaves and sprinkle over before serving.



139

These flatbreads are a sort of cross between Indian naanbreads and Mexican tortillas. They’re used for breakfast,lunch or dinner and carry, complement or mop up whateveris being served with them. Apparently, in the old days, if aNavajo woman couldn’t whip up a batch of fluffy flatbreads,her chances of marrying a decent bloke were pretty low. Nopressure! These are brilliantly simple to make.

Makes about 10 flatbreads

600g strong white bread flour,plus extra for dusting1 heaped teaspoon sea salt2 heaped tablespoons baking powderoptional: 1 teaspoon dried herbs orspices, such as thyme, parsley, sumac(see page 66) or crushed fennel seeds6 tablespoons olive oil

Mix your flour, salt, baking powder and herbs or spices (if using)in a large bowl, using a fork. Make a well in the centre, then pourin the olive oil and about 150ml of warm water. Use the fork togradually bring in the flour from the edge of the bowl, and addanother splash of water if you think it’s too dry. Once it startsto combine, wet your hands and use them to really bring it alltogether until you have a nice ball of dough.

Dust your hands and a clean work surface with flour and kneadthe dough with your hands until it is smooth and elastic. This willtake about 5 to 10 minutes. Pop the dough back into the bowl,dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then lightly oil yourhands and squeeze each ball between your palms to flattenthem slightly. Dust with a little flour as you go, and pat and slapthe dough from the palm of one hand to the top of the other. Turnand twist the dough about in a circular movement as you go andkeep slapping from hand to hand – each flatbread should beabout 1cm thick. You’ll probably mess up a few, but practicemakes perfect.

Normally the flatbreads are cooked as you’re making them. Youcan do this on a barbecue or in a non-stick frying pan on a mediumheat. Cook them for a few minutes on each side and check theunderside – you want them to puff up with a nice bit of goldencolour. Keep them warm in a basket covered with a tea towel untilyou’re ready to serve them.

Serve them while they’re lovely and warm, or you can reheat themwith anything from burgers, to stews and soups, to salads.



165

This green chilli is so delicious, simple to make and a totalpleasure to eat. In England, we’re sort of brainwashed intothinking of chilli as just being chilli con carne, but this iscompletely different and I absolutely love it. I think it’s cleaner,braver and fresher than your average chilli. You can make yourown flatbreads (see page 139) or use tortillas, or you can evenserve with chapattis or naans instead.

Serves 4

olive oil800g pork mince, the bestquality you can afford1 teaspoon dried sagesea salt and freshly ground black pepper2 onions, peeled and roughly chopped3 cloves of garlic, peeled and finely sliced2 green peppers, deseededand roughly chopped6 small green chillies, roughly chopped4 large ripe red tomatoes,chopped into small chunks1 romaine lettuce, leaveswashed and spun drya small bunch of fresh mint4 spring onions1 packet of flour tortillasoptional: 1 limesoured cream or natural yoghurt, to serve

Put a large pan on a high heat and add a little olive oil. Add the porkmince, dried sage and a good pinch of salt and pepper. Use a woodenspoon to break the meat up a bit and stir it about, then cook for a fewminutes, stirring occasionally. Add your onions, garlic, peppers andchillies, stir everything together, then fry for 15 minutes on a high heatuntil any liquid from the pork has evaporated and everything is startingto turn golden. When it looks good, stir in your chopped tomatoes andhalf a glass of water. Remember that it’s supposed to be quite dry (ina really wholesome and nice way), not stewy and wet, so don’t addtoo much water.

Turn the heat down to medium and let it tick away for 10 minutes or sowhile you wash and roughly chop up the lettuce. Pick the leaves fromthe bunch of mint and roughly chop them. Trim and finely slice yourspring onions.

When you’re ready to serve your chilli, warm your tortillas in the oven at180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds.Taste your dense chilli. More than likely it will need another good pinchof salt and pepper. If you want to give it a nice fresh edge, you cansqueeze in the juice of a lime. Stir in half your chopped mint.

Push a warm tortilla or flatbread into each of your little bowls and spoonsome delicious green chilli on top of each one. Top with your choppedlettuce and a dollop of yoghurt. Sprinkle over the rest of your mint andspring onions and serve right away with some cold beers.



173

At a fantastic out-of-the-way Mexican restaurant called ElMetate in Gallup, New Mexico, the very sweet owner, Rebecca,taught me how to make proper Mexican tamales. To see herteaching me how to make these, go to www.jamieoliver.com/how-to. Tamales can be sweet, like these, or savoury. They arebasically filled Mexican dumplings – I think they’re brilliant. Thecornhusks they’re wrapped in are used throughout Mexico. Ifyou buy corn in season it often comes in husks, but the driedhusks I’m using here work a treat. You can pick them uponline or at Whole Foods Market stores. Otherwise, things likegreaseproof or wax paper will also do the trick.

Makes about 16 tamales

32 dried cornhusks or 16 x A5 sizedpieces of greaseproof or wax paper(try www.coolchile.co.uk orwww.mexgrocer.co.uk)

For the tamales200g fine cornmeal1 heaped tablespoon plain flourpinch of sea salt½ teaspoon baking powder50g golden caster sugar50g unsweetened desiccated coconut½ a pineapple (approx 150g), peeled, coreremoved, halved and really finely dicedzest and juice of 1 lime

For the chocolate sauce200ml double cream100g good-quality dark chocolate (70%cocoa solids), broken into small pieces25g unsalted butter, cubeda pinch of sea salt

Soak your cornhusks in a bowl of warm water or, if you’re usinggreaseproof paper, cut yourself 16 pieces about half the size of apage in this book. In a separate bowl, mix the cornmeal, flour, salt,baking powder, sugar, coconut and chopped pineapple. Add thelime zest and juice and pour in 200ml of water to bring everythingtogether. Mix well, until you’ve got a thick spoonable paste.

Put a large pan of water on to boil – the pan needs to be big enough to fita colander on top. Take a soaked cornhusk or piece of greaseproof paperand spoon a heaped tablespoon of your pineapple mixture into the middleof the husk or paper; if the husks are thin you might have to layer two ontop of each other. Fold the sides in to cover the filling, then twist the endsand use string to tie them so they look like Christmas crackers.

Lay your prepared tamales in a large colander or steamer, makingsure they’re all in one layer and not overlapping. Cover the top ofthe colander with tin foil and seal it nice and tightly. If you don’t havea colander large enough you can always steam the tamales in 2batches. Pop the colander on top of your pan of boiling water andsteam for about 20 to 25 minutes. About 5 minutes before they’redue to be ready, start making your chocolate sauce.

Gently bring the cream to the boil in a pan on a medium heat. As soonas it starts to boil, take the pan off the heat and stir in your chocolatepieces until they’re perfectly melted and combined. Add the cubes ofbutter and a pinch of salt and stir well until the butter is melted.

Open one of the tamales to check that it’s perfectly cooked – itshould be solid and the wrapping should peel away from it easily.Take them off the heat and let them cool down slightly so they’recool enough to handle but still warm and delicious. Lay them on aplatter next to a jug of your warm chocolate sauce and let everyoneget involved and unwrap their own.


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Jamie's America Arizona