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all sides, and carefully slide it on to a roasting tray.
Place the tray on a high heat on the burners for 1 minute to get the heat going,
then bake in the middle of the preheated oven for 25 minutes
Remove from the oven, place the bag on a big plate, take it to the table and
break open the foil.
Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Medium
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Cook in Curry Sauce
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 millilitre) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional
Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimetre) strips
A few cashew nuts, toasted and crushed
Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini,
peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then
add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few
minutes.
Using a food processor, chop the onion, add to pan, and continue to cook. When
brown and soft, add the chili powder and turmeric.
Using the same food processor, blend the tomatoes and add to the pan. Cook for
a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk.
Simmer for about 5 minutes until it has the consistency of thick heavy cream
then season carefully with salt. Take this sauce as a base.
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
To make the fish curry, add the fish and tamarind to the sauce and simmer for
about 6 minutes. Feel free to add some baby spinach at the end of the cooking
time.
For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly
coloured, then add the sauce and simmer for ten minutes.
For the vegetarian version simply add all the vegetables to the sauce at the
beginning when you add the onions. Continue to cook as normal and simmer
until tender.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Medium
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Lemon Pickle
2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chili powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped
Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves
and urad dhal. Lower the heat and add the chili powder; cook until brown, then
add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can
be stored in the refrigerator for a week.
Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Chocolate Mousse with Sesame Snaps
8 ounces (200 grams) good quality dark chocolate, bashed up
2 1/2 ounces (70 grams) butter, cut into pieces
12 fluid ounces (350 millilitres) heavy cream
2 large eggs, preferably organic
2 tablespoons Scottish Heather honey
1 tablespoon Scottish whiskey
1 pound (455 grams) caster sugar
8 tablespoons butter
7 ounces (200 gram) sesame seeds
In a bowl over some gently simmering water, slowly melt the chocolate and
butter together then remove from the heat.
In a separate bowl, whip the cream to soft peaks.
In a third bowl, whisk the eggs and honey until light and fluffy then fold in the
whisky, melted chocolate mixture and cream, gently, so you don't lose too much [ Pobierz całość w formacie PDF ]