Tag: jamie oliver

Jamie Oliver was born in 1975 in Clavering in Essex, jumping straight into the kitchen of his parents’ pub. He swept through the River Cafe, was quickly spotted by TV crews and became an immediate celebrity with Naked Chef. He’s then used his celebrity status to increase the ranges of supermarkets, give disadvantaged youths a career in cooking, fights tooth and nail to improve school dinners and is passionate about everyone having at least one recipe up their sleeve. (Fun fact: I once fixed Jamie Oliver’s website over the phone.)

Categories
bread celeriac olives parmesan parsley peppers

stuffed focaccia

stuffed focaccia

OK, OK, so it’s not a focaccia. But the idea’s there. It’s actually a boule de campagne but serving the same purpose. Reminds me a lot of a muffuleta. (Obviously the sandwich in the pic is missing it’s lid). It’s a stunning feast from Jamie’s 30 Minute Meals.

I bloomin’ love sandwiches like this, every mouthful’s different. A deli in a bap! The remoulade is tangy and fun too, I’d recommend that alongside some barbecued meat on its own.

Jamie also served this with some mozzarella dressed with pesto and followed it with a grapefruit granita, but the two parts here are brill as they are.

Stuffed focaccia (serves 4):

For the focaccia:

1 large boule de campagne

450g jar of peppers

1 teaspoon capers, drained

Handful of sun-dried tomatoes

Handful mixed olives

A few cherry tomatoes, halved

3 or 4 cornichons

Small bunch of parsley

Half a lemon

Sprinkle of parmesan

For the remoulade:

600g celeriac

1 pear

Handful of parsley

1 teaspoon French mustard

1 teaspoon wholegrain mustard

2 tablespoons white wine vinegar

  1. Get your food processor out and whack in the coarse grater. Peel and quarter the celeriac, then pass this, the pear and the parsley through the grater (you may have to do it in stages if the bowl fills up). Mix together the mustards and vinegar with some extra virgin olive oil and pour this all over the grated veg. Taste for seasoning and leave to marry together while you make your sandwich.
  2. Pop the bread in a low oven just to gently warm through and get a lovely crust while you prepare the filling. Pop all the ingredients on a large chopping board and run through the lot several times with your longest knife. Keep going until everything is roughly thumb-sized – any bigger and it lollops out of the bap while you’re eating. Squeeze over a lemon and pour over a little extra virgin olive oil, and spread the filling over your warmed loaf. Grate over some parmesan and serve with the remoulade.
Categories
egg fennel

cheddar frittata with zingy balsamic rocket salad

Just a quick, cheap and cheerful dinner. A simple and humble cheddar frittata with leftover spaghetti, plus a punchy salad on the side (gleefully stolen from Jamie’s 30 Minute Meals). The dressing is dynamite, really sweetly acidic with a lemony punch.

Cheddar frittata with zingy balsamic rocket salad (serves 2):

For the frittata:

4 eggs

100g cheddar

150g spaghetti

½ teaspoon smoked paprika

For the salad:

2 slices pancetta

1 clove garlic

1 tablespoon fennel seeds

2 tablespoons balsamic vinegar

½ a lemon

  1. Cook the spaghetti according to the packet instructions. Drain and rinse with cold water to stop the cooking once it’s done. Get the grill on hot and a frying pan over a medium heat.
  2. Whisk the eggs briskly in a large bowl, with salt, pepper and the paprika. Stir in the cheese and add to a large frying pan. After a minute or so add the spaghetti.
  3. Cook for 4 to 5 minutes until the egg has set around the sides, then transfer to under the grill until the top has browned and set in the middle.
  4. While the omelette cooks get the pancetta into an empty frying pan and the squashed, unpeeled clove of garlic. Once the pancetta’s cooked on one side flip over and add the fennel seeds. Push everything to one side of the pan and tip it slightly. All the fat should run to this side, into which you should add the balsamic vinegar and a twist of pepper. After a minute add the squeezed lemon then pour the lot on to the salad leaves.
  5. Toss the salad well and serve with a wedge of frittata.
Categories
chicken mustard potatoes

mustard chicken with potato dauphinoise

This recipe is taken from Jamie’s 30-Minute Meals. It’s a tale of two halves really; the chicken is brilliant, punchy mustard yet restrained creamy leeks. And the dauphinoise is… OK. And far too anchovy-y. Even as a fan I think these are too stinky. And the potatoes didn’t cook in time, so I’d much rather give it longer and do it right.

Mustard chicken with potato dauphinoise (serves 2):
For the dauphinoise:
1 red onion
500g Maris Piper potatoes
¼ nutmeg
2 cloves garlic
150ml tub single cream
2 anchovies
Parmesan
1 bay leaf
Fresh thyme
For the chicken:
A few sprigs of rosemary
2 chicken breasts
1 teaspoon English mustard
1 leek
2 cloves garlic
White wine
Splash of cream from the dauphinoise
1 teaspoon wholegrain mustard

  1. Preheat the oven to 220°C. Peel and halve the red onion. Leaving the skins on, slice the potatoes in the food processor along with the red onion. Tip into a sturdy roasting dish and grate over the nutmeg, crush in the garlic and pour in most of the cream. Add the anchovies and grate over a layer of parmesan. Add the bay and thyme and pour over 200ml boiling water. Give it a quick mix and cover with tin foil, then put on a medium hob.
  2. Put a frying pan on a medium heat. Spread the mustard on the chicken and pat over the rosemary Season, drizzle over olive oil and put in one side of the pan.
  3. Remove the tin foil from the potatoes and transfer it to the oven until it is golden brown and bubbling (about 15 minutes).
  4. Trim the leeks and finely slice. Add to the other side of the chicken’s pan. After a couple of minutes frying crush the garlic into the leeks and stir about. The chicken probably needs flipping at this point, so after that add a few splashes of white wine. When the chicken is cooked through remove to a board to rest for a minute. Add the remaining cream to the leeks and stir in the mustard. Season to taste and serve with the chicken.
Categories
chocolate coffee ice cream

black forest affogato

A little treat from 30 Minute Meals: a black forest affogato. If I can’t manage a dessert at an Italian restaurant, I’ll try and make room for an affogato – an espresso tipped over a vanilla ice cream. Simple but tasty. The addition of cherries and chocolate to this makes it brilliant. Give it a try!

Black forest affogato:

1 tablespoon of instant coffee

3 teaspoons sugar

Some shortbread, crumbled

A big scoop of good vanilla ice cream per person

A tin of cherries, drained

Some dark chocolate, chopped or grated

  1. Put some shortbread at the bottom of the bowl. Plop some ice cream on top, dot with cherries and scatter liberally with chocolate.
  2. Mix the coffee and sugar with boiling water, and splash over enough coffee to get things melting.
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