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jamie oliver cookbook. easy italian recipes. jamie oliver british chef as seen on tv progrmas - 30 minutes meals, jamie's christmas specials and jamie's summer. easy to follow and delicious recipes for the whole family.
jamie oliver cookbook. easy italian recipes. jamie oliver british chef as seen on tv progrmas - 30 minutes meals, jamie's christmas specials and jamie's summer. easy to follow and delicious recipes for the whole family.
jamie oliver cookbook. easy italian recipes. jamie oliver british chef as seen on tv progrmas - 30 minutes meals, jamie's christmas specials and jamie's summer. easy to follow and delicious recipes for the whole family.
WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD.....................................6 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON..................................7 WOK-COOKED FRAGRANT MUSSELS.........................................................................................................8 CRME BRLE - THE WAY I LIKE IT......................................................................................................... STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE...................................!" OLI#ER$S TWIST...............................................................................................................................................!! CELLOPHANE NOODLE SALAD...................................................................................................................!! MANGO LASSI...................................................................................................................................................!% MONKFISH WRAPPED IN BANANA LEA#ES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK...............................................................................................................................................!& INDI#IDUAL 'UICK ENGLISH TRIFLE......................................................................................................!( PECAN #ANILLA ICE CREAM WITH MAPLE SYRUP.............................................................................!6 SPAGHETTI WITH WILD MUSHROOMS....................................................................................................!7 MUSHROOM SARNIE.......................................................................................................................................!8 WARM ROCKET SALAD..................................................................................................................................! SPAGHETTI PUTTANESCA.............................................................................................................................%" FRUIT COBBLER...............................................................................................................................................%! POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY....................%% SALAD OF MARINATED CHARRED S'UID WITH CANNELLINI BEANS, ROCKET, AND CHILE ................................................................................................................................................................................%& PANETTONE BREAD AND BUTTER PUDDING..........................................................................................%) PROPER POLENTA...........................................................................................................................................%( CHICKEN IN MILK...........................................................................................................................................%6 CAL*ONE............................................................................................................................................................%7 S'UASHED CHERRY TOMATO AND SMASHED OLI#E BRUSCETTA................................................% MY MUMS SPOTTIER DICK...........................................................................................................................&" MINTY MUSHY PEAS.......................................................................................................................................&! FISH AND CHIPS................................................................................................................................................&% BASIL AND LIME SORBET..............................................................................................................................&& TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM...................................................................&) A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN....................................................................................................................&( PORTUGUESE CHOCOLATE TARTS............................................................................................................&6 ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS................................................................................................................................................&8 BEEF WITH SOY SAUCE AND GINGER.......................................................................................................)" THE EASIEST SE+IEST SALAD IN THE WORLD......................................................................................)! MARGARITAS....................................................................................................................................................)! SALMON WITH HERBS IN NEWSPAPER....................................................................................................)% BRUNCH BREADS.............................................................................................................................................)& CHICKEN BREAST BAKED IN A BAG..........................................................................................................)( COOK IN CURRY SAUCE................................................................................................................................)6 LEMON PICKLE................................................................................................................................................)8 CHOCOLATE MOUSSE WITH SESAME SNAPS.........................................................................................) HUGE YORKSHIRE PUDDINGS.....................................................................................................................(" BEST ROAST BEEF............................................................................................................................................(! SEARED SALMON WITH COURGETTES, ASPARAGUS, AND ROCKET.............................................(& PORK AND CRACKLING.................................................................................................................................() BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON....................(6 MARINATED FETA CHEESE SALAD............................................................................................................(7 ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITH POTATOES AND SAGE.....................................................................................................................................(8 SPICED CHERRY TOMATO CHUTNEY.......................................................................................................( SALTED PRESER#ED LEMONS.....................................................................................................................6" CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH.......................................................6! FRAGRANT GREEN CHICKEN CURRY.......................................................................................................6% #EGETABLE TEMPURA..................................................................................................................................6& PRALINE SEMI-FREDDO................................................................................................................................6( CHOCOLATE FRIDGE CAKE.........................................................................................................................67 JOOLS, BOLOGNAISE SAUCE.......................................................................................................................68 SPAGHETTI WITH RED ONIONS, SUN DRIED TOMATOES, BALSAMIC #INEGAR AND BASIL. 6 A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 PARTY CAKE......................................................................................................................................................7" ORANGE AND POLENTA BISCUITS.............................................................................................................7! BANANA AND HONEY SMOOTHIE...............................................................................................................7% THE KING OF PUDDINGS...............................................................................................................................7& SLOW ROASTED DUCK...................................................................................................................................7) CHOCOLATE CAMBRIDGE CREAM............................................................................................................76 MARINATED LAMB..........................................................................................................................................78 MY FA#OURITE WAY OF DRESSING OYSTERS........................................................................................8" SUMMER FRUIT AND PROSECCO JELLY..................................................................................................8! PINE NUT AND HONEY TART........................................................................................................................8% CHILI CON CARNE...........................................................................................................................................8) THE BEST PASTA SALAD................................................................................................................................8( THE BEST HOT CHOCOLATE........................................................................................................................86 SUSHI ROLLS.....................................................................................................................................................87 PI**A....................................................................................................................................................................88 PANCAKES.........................................................................................................................................................." MUSSELS AND SWEET LEEKS......................................................................................................................% CHRISTMAS BOMBE........................................................................................................................................& BROKEN POTATOES........................................................................................................................................( PORK WITH PEACHES....................................................................................................................................6 LINGUINE WITH PANCETTA, OLI#E OIL, CHILE, CLAMS AND WHITE WINE SAUCE...............8 SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBY LENTILS, SPINACH AND YOGHURT........................................................................................................................................................... BAKED FENNEL WITH GARLIC BUTTER AND #ERMOUTH..............................................................!"" PINEAPPLE AND GRAPEFRUIT FRAPPE..................................................................................................!"! CAMPARI AND PASSIONFRUIT SORBET..................................................................................................!"% SALAD OF BOILED POTATOES, A#OCADO AND CRESS......................................................................!"& CELERIAC AND CELERY SALAD...............................................................................................................!") BOTHAM BURGER.........................................................................................................................................!"( CAJUN SPICY RUB..........................................................................................................................................!"6 A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 FENNEL SEED, THYME AND GARLIC RUB.....................................................................................!"6 HOT AND FRAGRANT RUB...........................................................................................................................!"7 ROSEMARY, GARLIC AND LEMON MARINADE............................................................................!"7 YOGHURT, MINT AND LIME MARINADE................................................................................................!"8 ASIAN MARMALADE.....................................................................................................................................!" SEARED ENCRUSTED CARPACCIO OF BEEF.........................................................................................!!" SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS...........................................................!!! BLACKENED SWEET AUBERGINE.............................................................................................................!!% SWEET CHILI AND PEPPER SALSA...........................................................................................................!!& APRICOT AND PISTACHIO TARTE TATIN................................................................................................!!) SEA BASS WITH FENNEL AND OLI#ES.....................................................................................................!!( STICKY CHOCOLATE SPONGE PUDDING...............................................................................................!!6 STEAK WITH A SPICY RUB..........................................................................................................................!!7 TOMATO AND RUNNER BEANS..................................................................................................................!!8 MASH..................................................................................................................................................................!! SLOW-ROASTED LEG OF PORK WITH SPICY SCRATCHINGS..........................................................!%" SUMMER CRUMBLE......................................................................................................................................!%! A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad What a pukka combination, simple and classy. Don`t try to make this when you feel like it, make it when you can fnd perfect pears and watercress, otherwise it will taste naf. For one person I normally use around half a pear 2 bi handfuls of watercress and 2 bi handfuls of rocket. If the skins are nice !ust i"e them a wash, if not remo"e with a peeler. #hen cut them in half and deseed. It doesn`t really matter how you cut them up. $ometimes in bi rouh chunks, maybe sliced up or e"en rated. #hen place into the bowl with the watercress and rocket. #he pepperiness of the lea"es works so well with the sweetness of the pear. Dri%%le with a ood e&tra "irin oli"e oil !ust to coat, a small s'uee%e of lemon !uice (because the pear !uice is slihtly acidic but "ery tasty), and season well with salt and freshly round black pepper. #oss all this toether and ser"e. $ha"e o"er some *armesan or *ecorino, crumble your nuts o"er and tuck in. I lo"e this salad with roasted meat or as a starter on its own. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon $er"es +,- 2./ml 0 1 pint double cream or cr2me fraiche 3uice of 4 lemon 2 clo"es arlic, peeled and fnely chopped 4 ood handful of fresh #hyme, lea"es picked and chopped 5 handfuls of rated *armesan cheese $alt and freshly round black pepper 4k02lb 5o% 3erusalem artichokes, peeled and sliced as thick as a pencil 2 ood handfuls of fresh breadcrumbs 6li"e oil *reheat your o"en to 227890+2/8F0:as;. In a bowl mi& your cream, lemon !uice , arlic half the thyme and most of the *armesan, and season well to taste. #hrow in the sliced 3erusalem artichokes. <i& well and place e"erythin in an o"enproof bakin dish. <i& the breadcrumbs with the rest of the thyme and *armesan and some salt and pepper. $prinkle all the =a"oured breadcrumbs o"er the artichokes and dri%%le with a little oli"e oil. >ake in the o"en for around 57 minutes until the artichokes are tender and the breadcrumbs olden. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Wok-cooked Frarant !ussels $er"es +,- 2k 0 +1 lb best li"e <ussels 6li"e oil 2 clo"es of arlic, fnely sliced 5 sticks of ?emon rass, outer lea"es remo"ed, fnely sliced 2 fresh chillies, red, reen or both 5 tablespoons fnely sliced iner 2 handfuls of fresh coriander, pounded or fnely chopped 4 tablespoons sesame oil $alt and freshly round black pepper / $prin onions 3uice of 5 limes 4 & +77ml tin of coconut milk *lace your mussels with a couple of lus of oli"e oil in a lare, "ery hot wok or pot. $hake around and add the rest of the inredients, apart from the lime !uice and coconut milk. @eep turnin o"er until all the mussels ha"e opened , throw away any that remain closed. $'uee%e in your lime !uice and add your coconut milk. >rin to the boil and ser"e immediately. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "r#me Br$l#e - The Way % like %t $er"es - 577 0 44o% fresh rhubarb 5 tablespoons caster suar 2 "anilla pods 577ml 0 44= o% double cream 277ml 0 ;= o% full fat milk . e yolks .7 0 2 A o% suar *reheat the o"en to 4+78902;/8F0:as 4. Bouhly slice up the rhubarb and place it in a pan with the caster suar and / tablespoons of water. $immer until tender, di"ide between - small ser"in dishes which your brCl2e will be cooked in, then set aside. $core the "anilla pods lenthwise and run the knife up the pod to remo"e the "anilla seeds. $crape these into the pan with the pods, cream and milk and slowly brin to the boil. <eanwhile beat toether the yolks and the suar in a bowl until liht and =ufy. When the cream and milk are !ust boilin , remo"e the "anilla pods and add little by little to the e mi&ture, whiskin continuously. I like to remo"e any bubbles or froth from the mi&ture before di"idin it into the ser"in dishes, on top of the rhubarb. $tand these in an appropriately si%ed roastin tray flled with water half way up the containers, and bake in the pre,heated o"en for around 2/ minutes until the custard mi&ture has set but is still slihtly wobbly in the centre. Dllow to cool to room temperature then place in the fride until ready to ser"e. $prinkle with suar and carameli%e under a "ery hot rill or usin a kitchen blowtorch. ?o"ely. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Stir-Fried "hinese &reens with &iner, 'yster and Soy Sauce For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make. 11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoi !gai arn", baby s#inach $ tabes#oons %anut oi 1 tabes#oon sesame oi 1&' tabes#oon thiny siced ginger 4 scaions, (ney shredded ' tabes#oons oyster sauce 1 tabes#oon soy sauce ' #inches of sugar )uice of 1 ime sat and freshy ground back #e##er Bemo"e any blemished outside stalks from the reens. *ut the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks "ery 'uickly. *repare the rest of the 9hinese reensE i normally cut the 9hinese broccoli into strips and the bok choy into 'uarters. *lune the reens into boilin water for about 4 402 minutes until !ust tender, and drain well. *ut the oil and the iner into a "ery lare, hot wok or other suitable pan and cook for about 57 seconds. Ddd the scallions and the rest of the inredients apart from the seasonin. $tir, then add the spinach and toss so that e"erythin is coated in sauce. #he "eetables will si%%le and stir,fry. #he oyster and soy sauce will reduce, !ust coatin the reens. Dt this point season to taste. $tir,fry for a further minute and ser"e immediately. FieldG $er"es +,- A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 'li(er)s Twist "ello*hane +oodle Salad 4 ounces !1** grams" ceo#hane noodes + good gug oive oi , ounces !'** grams" minced #ork + arge #inch (ve-s#ice $ coves garic, crushed ' teas#oon sugar + handfu #ra%ns or shrim#, any si-e you ike, #eeed and deveined .andfu #ain and skinned #eanuts, roughy crushed 1 bunch s#ring onions, (ney siced 1 bunch coriander, cho##ed 1 bunch mint, cho##ed ' thumbs fresh ginger, grated ' red chies, (ney siced %ith seeds ' imes, )uiced 1 tabes#oon soy sauce /ive oi $oak the noodles in boilin water and drain. Heat the oil in a pan, and cookin in batches, lihtly brown the pork with the f"e,spice powder. Ddd the arlic, suar, prawns, and peanuts. <i& the rest of the inredients for the dressin. Ddd the drained noodles and the meat with the prawns and season with a little e&tra soy and a dri%%le of oli"e oil. FieldG 2 to + ser"ins *rep #imeG 57 minutes 9ook #imeG 4/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !ano Lassi 0his Indian drink is ike a mango mikshake and is deicious. 1 2uid ounces !'33 miiitres" #ain yoghurt 4 1&' 2uid ounces !1$* miiitres" mik 4 1&' 2uid ounces !1$* miiitres" canned mango #u# or 4 ounces !'** grams" from $ fresh mango, stoned and siced 4 teas#oons sugar, to taste, or fee free to try sat and cardamom seeds *ut all the inredients into a blender and blend for 2 minutes, then pour into indi"idual lasses, and ser"e. Feel free to try salt and cardamom seeds. #he lassi can be kept refrierated for up to 2+ hours FieldG + ser"ins *rep #imeG / minutes 9ook #imeG DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !onk,ish Wra**ed in Banana lea(es with &iner, "ilantro, "hile, and "oconut !ilk 5ou )ust can't go %rong %ith this combination of 2avors. It's o#en to a %hite-2eshed (sh. 6anana eaves are very easy to buy from +sian or 7atino markets. 8et nice big ones to %ra# your (sh u# in. Faiing banana eaves, you can use vine eaves, %hich you can get in the su#ermarkets, some%hat smaer, but no ess tasty for that. If you reay can't get hod of any eaves then kitchen foi %i do. 4 arge banana eaves or vine eaves + itte oive oi ' fresh red chies ' sticks emon grass, outer eaves removed, centers (ney cho##ed 1 cove garic, (ney cho##ed ' good handfus fresh ciantro, roughy cho##ed ' imes, )uiced and -ested 1 !4** miiiter" can coconut mik ' tabes#oons sesame seed oi + dri--e (sh sauce 1 tabes#oon soy sauce ' hea#ed tabes#oons (ney siced fresh ginger 4 !9 to , ounce &14* to ''3 gram" #ieces monk(sh !can use other more abundant %hite-2eshed (sh, such as :aci(c mahi mahi, farmed stri#ed bass, or farmed cat(sh" 4 rosemary s#rigs or bay eaf sticks, to secure *reheat the o"en to +/7 derees F (257 derees 90as .). #o make the banana lea"es more pliable, hold for a few seconds o"er a as =ame. ?ea"in aside the fsh and herb sticks, pound the rest of the inredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. *lace the fsh on top and then spoon the rest of the paste on the top. >rinin the sides in and spikin it with a rosemary spri or bay leaf stick to secure it. #his will look lo"ely and it is natural, but I ha"e been known to use a clothes pe or strin to hold it all toether. It wonKt be a perfect seal but this allows it to breath and steam, lettin the =a"ours infuse, so utsy and tasty. *ut the parcels on a tray and bake for 4/ minutes, then remo"e from the o"en, and allow to rest for / minutes. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 I ser"e the indi"idual parcels on plates at the table and let my friends dissect them. When opened, the frarant steam wafts up and smells fantastic. $er"e with plain boiled rice to mop up the !uices, thatKs all it has to be. Jnd of story, done, lo"ely. FieldG + ser"ins *rep #imeG 27 minutes Inacti"e *rep #imeG / minutes 9ook #imeG 4/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 %ndi(idual -uick .nlish Tri,le 4 1&' ounces !1$3 grams" ras#berry geatine , !1-centimeter" sices ready made s#onge or ;adeira cake + good gug s%eet <herry 13 ounces !4'3 miiitres" ready made custard 9 ounces !143 grams" tinned mandarins + fe% dro#s vania extract 1&' #int !'43 miiitres" doube cream !heavy cream", ighty %hi##ed + sma bock good quaity chocoate <ake the elatine by followin the instructions on the side of the packet. *our into a dish and lea"e. 6nce the elatine is set, rouhly chop. *ut 2 pieces of cake into the bottom of each lass. Dri%%le with the sherry and pour half of the custard o"er the cake and sherry. $poon the elatine o"er the custard, and then add the mandarins. 9o"er with the rest of the custard, dri%%le with a little "anilla, and co"er with the whipped cream. $crape the chocolate with a sharp knife for sha"ins to top the lot. FieldG + ser"ins *rep #imeG 4/ minutes Inacti"e *rep #imeG 2 hours 9ook #imeG 5 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pecan /anilla %ce "ream with !a*le Syru* ' tabes#oons confectioners' sugar ' handfus #ecan nuts 1 quart good quaity vania ice cream ;a#e syru# Heat the o"en to 5/7 derees F (.7 derees 9 0:as +). <i& the icin suar with the pecans on a bakin tray and sprinkle with a little water to make a thick,ish paste. >ake in the o"en for a few minutes or until toasted and carameli%ed. $coop out the ice cream into + lasses or bowls and sprinkle o"er the whole pecans then dri%%le with a ood lu of maple syrup. FieldG + ser"ins *rep #imeG 5 minutes 9ook #imeG + minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 S*ahetti with Wild !ushrooms 1 to 11 ounces !'3* to $** grams" %id mixed mushrooms !I %oud #robaby buy around 14 ounces !4** grams" mushrooms, as you have to trim a bit o=" $ tabes#oons oive oi 1 cove garic, (ney cho##ed 1 to ' sma dried red chies, #ounded or very (ney cho##ed <at and freshy ground back #e##er 1&' emon, )uiced 1 #ound !433 grams" dried s#aghetti + sma handfu grated :armesan 1 handfu fresh #arsey, roughy cho##ed ' ounces !33 grams" unsated butter >rush of any dirt from the mushrooms with a pastry brush or a tea towel. $lice the mushrooms thinly, but tear any larer mushrooms, like irolles, chanterelles. and blewits in half. *ut the oli"e oil in a "ery hot fryin pan, and add the mushrooms. ?et them fry fast, tossin once or twice, then add the arlic and chile with a pinch of salt (it is "ery important to season mushrooms slihtly, as it really brins out the =a"or). 9ontinue to fry fast for + to / minutes, tossin reularly. #hen turn the heat of and s'uee%e in the lemon !uice. #oss and season, to taste. <eanwhile, cook the pasta in boilin, salted water until al dente. Drain and add to the mushrooms, with the *armesan, parsley, and butter. #oss ently, coatin the pasta with the mushrooms and their =a"or. $er"e, scrapin out all of the last bits of mushroom from the pan, and sprinkle with a little e&tra parsley and *armesan. FieldG + ser"ins *rep #imeG 4/ minutes 9ook #imeG 47 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !ushroom Sarnie , ounces !'3* grams" butter, softened 4 sun-dried tomatoes, cho##ed 1 red chie, (ney cho##ed 8aric, (ney cho##ed + fe% s#rigs fresh thyme eaves <ea sat and freshy ground back #e##er 4 arge %hite mushrooms 1&' oaf sourdough bread ' tabes#oons >i)on mustard 1 bunch %atercress, #icked and %ashed *reheat the o"en to +77 derees F (277 derees 90:as -). <i& the butter with the sun,dried tomatoes, chile, arlic, and thyme lea"es. $eason and spoon o"er each mushroom. >ake for 47 to 4/ minutes, or until soft. 9ut the sourdouh into . slices and spread with the Di!on mustard. ?ay the watercress o"er the mustard and top with the baked mushrooms. 9o"er with the other half of bread, press down frmly, and cut. FieldG + ser"ins *rep #imeG 47 minutes 9ook #imeG 4/ minutes DiIcultyG Jas A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Warm Rocket Salad ?arm saads can be booming ama-ing or a com#ete disaster. First, you have got to get your hungry guests around the tabe before you #ate u#, so as soon as their bums are on the chairs, you are tossing the %arm ingredients in %ith the rocket eaves. 6oom, boom, boom on a #ate and it's in front of them. ' medium red onions , %hoe rashers !sices" #ancetta or smoked streaky bacon /ive oi 4 s#rigs thyme + good handfu #ine nuts 4 big handfus rocket !arugua" 6asamic vinegar + #iece of :armesan, for shaving *eel, hal"e, and 'uarter the onions then 'uarter aain, to i"e you . pieces from each onion. Heat a fryin pan and fry of the rashers of pancetta until crisp. Ddd a couple of lus of oli"e oil to the pan, and add the spris of thyme, the onions, and pine nuts with a pinch of salt. #oss around and fry on a medium heat for about / minutes until carameli%ed and sweet (not blackL). #hen, throw e"erythin into a salad bowl with the rocket or any nice salad lea"es. Dri%%le enerously with balsamic "inear, this will make a natural dressin as it mi&es with the oli"e oil. $er"e with some sha"ed *armesan o"er the top, you can use a potato peeler to do this. <unch away. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 S*ahetti Puttanesca 1 #ound !433 grams" dried s#aghetti, the best you can get ' coves garic, (ney cho##ed 1 handfu ca#ers, soaked in %ater and drained ' handfus big back oives, #itted 1' anchovy (ets, roughy cho##ed $ sma dried red chies, crumbed 1 tabes#oon dried oregano @xtra-virgin oive oi ' !14 ounce&4**gram" cans tomatoes, drained and cho##ed 1 good handfu fresh basi <at and freshy ground back #e##er 9ook the spahetti in salted, boilin water until al dente. <eanwhile fry the arlic, capers, oli"es, ancho"ies, chiles, and oreano in a little oli"e oil for a few minutes. Ddd the tomatoes, brin to a simmer, and continue to cook for + or / minutes, until you ha"e a lo"ely tomato sauce consistency. Bemo"e from the heat, plune the drained spahetti into it, toss it o"er, and co"er with the sauce. Bip all the basil o"er it, correct the seasonin, and dri%%le with ood e&tra,"irin oli"e oil. FieldG + ser"ins *rep #imeG 4/ minutes 9ook #imeG 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Fruit "obbler 0his is a fantastic +merican reci#e equivaent to our crumbe. :articuary good %ith stra%berries and rhubarb, but you can use any fruit combo you ikeA about 9,*g&1 1&' #ounds of fruit shoud do it. For the fruitB ' a#ricots, stoned and siced 1 #ear, cored and thicky siced 1 #int backberries 1 #int bueberries 1 #int ras#berries 1 stick rhubarb 3 tabes#oons sugar + good gug basamic vinegar For the to##ingB 4 ounces butter, chied , ounces !''3 grams" sef-rising 2our ' 1&' ounces !4* grams" sugar + arge #inch sat 4 1&' 2uid ounces !1$* miiitres" buttermik + itte sugar, for dusting Cania ice cream, as an accom#animent *reheat the o"en to 5;/ derees F (4M7 derees 90as /). *ut the fruit into a pan with the suar and the balsamic "inear. *ut the pan o"er the heat, and cook ently, until the !uices bein to run from the berries. *our into an o"enproof dish. <eanwhile make the toppin. Bub the cold butter into the =our until the mi&ture resembles fne bread crumbs. Ddd the suar and salt, stir well, and then add the buttermilk to form a loose, scone,type mi&ture. Boll balls of the douh and place randomly o"er the hot fruit. $prinkle with a little suar, and bake in the o"en for 57 minutes until olden brown. $er"e with "anilla ice cream. FieldG - ser"ins *rep #imeG / minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 9ook #imeG 5/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pot-roasted Pork in White Wine with &arlic, Fennel, and Rosemary 0his #ork reci#e takes me about 3 minutes to #re#are and get in the oven, so it's nice and quick as %e as being unbeievaby ight, fresh and tasty. +so, #ot-roasting the #ork as o##osed to straight roasting gives you a ovey natura sauce made %ith the meat )uices and the %ine 1 !$ #ound&1.3 kiogram" #ork oin, o= the bone and skin removed <at and freshy ground back #e##er 1 tabes#oon fenne seeds ' to $ arge knobs butter /ive oi , coves garic, skin eft on 1 handfu fresh rosemary, eaves #icked 4 bay eaves 1 fenne bub, siced 1&' !43* m" botte Chardonnay *reheat the o"en to +77 derees F (277 derees 9). With 2 or 5 bits of strin, tie up your pork loin, do this any way you like. It doesnKt ha"e to be fussy, you !ust want to keep the meat in a snu shape while itKs cookin. $eason enerously with salt and pepper, then roll the meat in the fennel seeds until co"ered. In a casserole pan or roastin tray, fry the meat for a couple of minutes in half the butter and a little oli"e oil, until nice and olden. #hrow in the arlic, herbs, fennel, and wine, then co"er the tray loosely with some wet reaseproof paper and cook until an inserted meat thermometer reaches 4/7 derees F. Ds the pork loin is of the bone it cooks "ery 'uickly. Bemo"e from the o"en and allow the meat to rest on a plate. #hen, without usin any more heat, fnish of your sauce in the pan, scrapin any oodness of the bottom and addin the rest of the butter. Bemo"e any lare bits. FieldG - ser"ins *rep #imeG / minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 9ook #imeG 4 hour 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Salad o, !arinated "harred S0uid with "annellini beans, Rocket, and "hile ' #ounds $ ounces !1 kiogram" squid, trimmed and gutted <at and freshy ground back #e##er 1 !14-ounce or 4** gram" tin of canneini beans, or use 9 ounces !14 grams" dried ones, soaked and cooked unti tender 1 to ' fresh red chies, siced ' good handfus rocket !arugua" ' to $ tabes#oons emon )uice 4 tabes#oons oive oi @xtra-virgin oive oi #ry to et your fshmoner to skin and ut the s'uid for you. $core the s'uid lihtly in a casual criss,cross fashion. $et it aside while you et a riddle pan "ery, "ery hot. Fou can also use a wok or the barbecue. $eason the s'uid lihtly with salt and pepper !ust before cookin, then add it to the pan. Dfter a minute, it should be nicely charred, so turn it o"er and cook for a further minute. Bemo"e the s'uid from the pan and set aside. Heat up the cannellini beans and sprinkle them into a bowl. Ddd the sliced chiles to the bowl with the rocket, lemon !uice, and oli"e oil, and season. 9ut the s'uid at irreular anles and toss it in with the rest of the inredients. D ood dri%%le of e&tra, "irin oli"e oil o"er the top will fnish it of nicely. FieldG + to - ser"ins *rep #imeG / minutes 9ook #imeG / minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Panettone Bread and Butter Puddin 1 #int !343 miiitres" mik !don't use ' #ercent, 1 #ercent, or skim" 1 #int !343 miiitres" doube cream !heavy cream" 1 vania #od 4 medium eggs 9 ounces !14* grams" caster sugar !su#er(ne sugar" :anettone, cut into thick sices and buttered 1 orange, -ested $ tabes#oons Cognac + itte icing sugar #o start the custard base, brin the milk and cream !ust to a boil in a saucepan. 9ut the "anilla pod in half, scrape out the seeds and add to the pan with the %est. Whisk the es with the suar until pale. Ddd the milk and cream and remo"e the "anilla. *reheat the o"en to 52/ derees F (4-7 derees 90:as 5). Dip each slice of panettone into the custard and pile into a buttered bakin dish. *our the remainin custard slowly o"er the bread, place the dish in a roastin pan and fll halfway with hot water. $prinkle with the icin suar and bake for about +/ minutes. When cooked, it will ha"e a sliht crust on top, but will still be slihtly wobbly inside. FieldG . to 42 ser"ins *rep #imeG / minutes 9ook #imeG +/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pro*er Polenta 1 1iter !$4 ounces or a itte more than a quart" %ater , ounces !'3* grams" instant #oenta , ounces !' sticks" butter ' handfus grated :armesan <at and freshy ground back #e##er >rin the water to boil in a lare pan. $lowly stream in the polenta, whiskin continuously. 6nce itKs mi&ed, continue to stir o"er the heat for 4/ to 27 minutes. $tir in the butter and *armesan. Fou can add a little more water to make it the riht consistency. $eason and ser"e straiht away FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 27 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hicken in !ilk + sighty odd, but reay fantastic combination, %hich must be tried 1 !$ #ound& 1.3 kiogram" organic chicken <at and freshy ground back #e##er 4 ounces !113 grams" or 1 stick butter 1&' cinnamon stick 1 good handfu fresh sage, eaves #icked ' emons, -ested 9 garic coves, skin eft on 1 #int !393 miiitres" mik *reheat the o"en to 5;/ derees F (4M7 derees 90as /), and fnd a snu,fttin pot for the chicken. $eason it enerously all o"er with salt and pepper, and fry it in the butter, turnin the chicken to et an e"en color all o"er, until olden. Bemo"e from the heat, put the chicken on a plate, and throw away the butter left in the pot. #his will lea"e you with tasty sticky oodness at the bottom of the pan, which will i"e you a lo"ely caramel =a"or later on. *ut your chicken back in the pot with the rest of the inredients, and cook in the preheated o"en for 4 402 hours. >aste with the cookin !uice when you remember. #he lemon %est will sort of split the milk, makin a sauce, which is absolutely fantastic. #o ser"e, pull the meat of the bones and di"ide it on to your plates. $poon o"er plenty of !uice and the little curds. $er"e with wilted spinach or reens and some mashed potato. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 4 hour +7 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "al1one ;y 7ondon 'father', 8ennaro Contado, makes these to use u# a his eftover anti#asti. 0hey're great, a com#ete snack. 6asic 6read Deci#eB Eust over ' #ounds !1 kiogram" strong bread 2our Eust over 1 #int !9'3 miiitres" te#id %ater 1 ounce !$* grams" fresh yeast or $ !1&4 ounce&4 gram" sachets dried yeast ' tabes#oons sugar <ea sat @xtra 2our, for dusting Fiing ' courgettes !-ucchini", siced and char-gried ' artichoke hearts, char-gried and siced + handfu back oives + handfu sun-dried tomatoes + cou#e sices :arma ham + bunch basi, eaves ri##ed + dri--e oive oi + dri--e herb vinegar 1 ba mo--area, ri##ed + handfu :armesan shavings + cou#e fresh #um tomatoes ' ounces ;ontgomery cheddar + good dri--e extra-virgin oive oi Freshy ground back #e##er ;adon sea sat For the breadG $tae 4G <akin a Well *ile the =our on to a clean surface and make a lare well in the centre. *our half the water into the well, then add your yeast, suar and salt and stir with a fork. $tae 2G :ettin It #oether $lowly, but confdently, brin in the =our from the inside of the well. (Fou do not want to break the walls of the well, or the water will o e"erywhere). 9ontinue to brin the =our into the centre until you et a stody, porride,y consistency, then add the remainin water. 9ontinue to mi& A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 until itKs stody aain, then you can be more aressi"e, brinin in all the =our, makin the mi& less sticky. Flour your hands and pat and push the douh toether with all the remainin =our. (9ertain =ours need a little more or less water, so feel free to ad!ust). $tae 5G @neadinL #his is where you et stuck in. With a bit of elbow rease, simply push, fold, slap, and roll the douh around, o"er and o"er, for + or / minutes until you ha"e a silky and elastic douh. $tae +G First *roof Flour the top of your douh. *ut it in a bowl, co"er with plastic wrap, and allow it to proof in a warm, moist, drauht,free place until doubled in si%e, about half an hour. #his proof will impro"e the =a"or and te&ture of your douh, and itKs always e&citin to know that the old yeast has kicked into action. *reheat the o"en to 5/7 derees F (4.7 derees 90as +). 9hop and mi& all the inredients for the fllin and season well. Di"ide the douh into . pieces. Boll into balls, usin =our for dustin. #hen roll into little frisbee shapes !ust o"er 40+,inch (7./ centimetre) thick. *lace a ood spoonful of your fllin into the middle of each, brush the edes with a little water, then fold the rounds in half, pushin their edes to seal. $ome people prefer to use a fork to do this but I !ust pinch them with my fners. Dust with =our, do the same with all the others and mo"e to a =our,dusted bakin tray. Dllow to sit for / minutes, then score the top of the bread to allow your fllin to bubble o"er when cookin. >ake in your preheated o"en for 27 minutes, until olden and scrumptious,lookin, and allow to cool. Dlways ood for picnics or as portable food. FieldG . cal%ones *rep #imeG 2/ minutes Inacti"e *rep #imeG 57 minutes 9ook #imeG 57 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 S0uashed "herry Tomato and Smashed 'li(e Bruscetta ?hat you are )ust about to do makes com#ete sense in cooking. 0omatoes need sat, oives are #reserved in sat, you've squee-ed the )uice out of the tomatoes, %hich in return dra%s the sat and the smoky 2avour out of the oives. 0his makes the oives very edibe and the tomatoes damn tasty. Di# in as much basi as you can a=ord and even a handfu of rocket !arugua" if you have some. 7ovey. :.<. If you have any eftovers then toss them in %ith some hot s#aghetti. ' handfus cherry tomatoes 1 handfu back oives 4 to 3 tabes#oons extra-virgin oive oi 1 tabes#oon dried oregano + dri--e herb vinegar 1 dried chie + handfu fresh basi <ea sat and freshy ground back #e##er 1&' ciabatta or other rustic bread, cut into thick sices 1&' cove garic 4 boccacini :armesan, for shaving #his is probably the 'uickest salad or bruschetta I make, but no less tasty for that. Nery few inredients, simple =a"ours, complete sense. #ry to make use of the wider rane of cherry tomatoes a"ailable nowG yellow, tie, and plum cherry tomatoes for instance. Dnd, as I always say, itKs much better, taste,wise, to buy oli"es with their stones still in than without. #rust me. $imply s'uash your tomatoes into a bowl. I always ha"e to put one hand o"er the tomatoes as I do this as !uice and pips o e"erywhere (enerally on me). Fou can be as rouh with the tomatoes as you like, as the salad looks much better rouh and rustic than perfect and pretty. #hen, ently smash the oli"es on a board with a hard ob!ect, like a cup or a rollin,pin. Bemo"e the stones, throw the oli"es in with the tomatoes, and toss toether. Ddd a few lus of oil, the oreano, a dri%%le of "inear, crumbled chile, and rip in the basil. $eason, to taste, and thatKs your salad. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 :riddle or toast the slices of bread and rub with the arlic clo"e, pile on the tomatoes, and rip the mo%%arella and lay o"er the top dri%%le with a little bit more oil and fnish with sha"es of *armesan. FieldG about - to . ser"ins *rep #imeG / minutes 9ook #imeG + minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !y !ums S*ottier 2ick 0his is a #ro#er 'bokes' #udding F oads of custard, a itte %armed syru# over the to#, and even some cream. <u#erbG 4 ounces !113 grams" suet 4 1&' ounces !1'* grams" dried a#ricots, cho##ed , ounces !'4* grams" raisins or sutanas 1 orange, -ested 4 1&' ounces !1'* grams" #ain 2our 4 1&' ounces !1'* grams" sugar 4 1&' ounces !1'* grams" bread crumbs ' tabes#oons grated ginger !or to taste" :inch grated nutmeg :inch sat 1 egg, beaten 1 #int !14* miiitres" mik :rease a 5,pint (4 liter) puddin basin. <i& all the inredients toether, e&cept the e and milk. Ddd the beaten e and milk and mi& well. (I do this in a mi&er but you can do it by hand, no problem). *ut the mi&ture in the basin, co"er with tin foil or a cloth, and put the basin in a pan with water half,way up the sides of the basin. >rin the water to a boil, put on a tiht,fttin lid, and simmer for 5 hours, rememberin to top up with (add more) boilin water now and then. FieldG - ser"ins *rep #imeG 4/ minutes 9ook #imeG 5 hours DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !inty !ushy Peas 0his is a fantastic reci#e that is so quick and so sim#e and uses our reiabe friends the fro-en #eas, %hich %ork reay %e here. 8reat %ith (sh, meat, or even as a vegetarian dish %ith a big doo# of butter on to#. ' tabes#oons oive oi 1 bunch s#ring onions, cho##ed 1 handfu fresh mint, eaves #icked 1 #ound !3** grams" fro-en #eas ' arge knobs butter <ea sat and freshy ground back #e##er Heat the oil in a pan and add the chopped onions, mint, and peas. 9o"er and lea"e for a few minutes to steam. <ash with a potato masher. Fou can do this with a food processor as well, !ust pulse it until smooth. Whether mashin or pulsin, when itKs done add the butter and season "ery carefully, to taste. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG / minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Fish and "hi*s For the chi#sB $ $&4 #ints !' itres" vegetabe oi ' #ounds !13* grams" 2oury #otatoes, ike russets, #eeed and cut into arge chi#s For the batterB 1 cu# #ain 2our 1 cu# beer ' egg %hites, %hi##ed to soft #eaks <at 4 !1 ounce&'3* gram" (ets haddock or cod, skin on, and #in boned *our all the "eetable oil into a deep pan or deep fat fryer, and heat to 577 derees F (4-7 derees 9.) >lanch the cut potatoes in the oil until soft, but not coloured, about + minutes. Bemo"e and drain. <i& toether the =our and the beer, and then fold in the e whites. #urn up the heat of the oil to 5/7 derees F (4.7 derees 9). Dip the fsh in the batter and fry for a few minutes with the chips until olden brown. Drain on kitchen paper and ser"e with bread and butter, wallyKs (battered, deep fried pickles ser"ed with ranch dressin), and pickled es. FieldG + ser"ins *rep #imeG 4/ minutes 9ook #imeG . minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Basil and Lime Sorbet 1 %inegass %ater !about 3 ounces" 1 %inegass sugar !equa in %eight to the %ater" 3 to 9 imes, -ested 1 gass ime )uice 1 very arge bunch basi, #ounded to a #uree *lace the water and suar in a pan, brin to a boil, and simmer for + minutes with the lime %est. Bemo"e from the heat, and allow to cool for a while. Ddd the lime !uice and basil puree. $tir this up and lea"e to infuse for a while. *ass it throuh a coarse sie"e and pour into a plastic tub or earthenware dish and place in the free%er. :enerally, sorbet takes 2 hours to set. #ry to stir it around e"ery 57 minutes, if you remember. $er"e it in a lass on its own. FieldG + ser"ins *rep #imeG 27 minutes Inacti"e *rep #imeG 5 hours 9ook #imeG / minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Taliatelle with Sa,,ron, Sea,ood, and "ream + good #inch sa=ron 1 gass %hite %ine /ive oi 1 arge garic cove, (ney cho##ed 1 #ound dried tagiatee 1 1&' #ounds !9,* grams" mixed seafood !red muet, scao#s, cams, debearded musses, squid" 1&' #int doube cream !heavy cream" <at and freshy ground back #e##er + bunch 2at #arsey, cho##ed $oak the safron in the white wine. Ddd a little oil and the arlic to a fryin pan, and cook until softened. Ddd the clams and mussels, shake the pan around, and add the white wine and safron mi&ture. >rin to a boil and cook until the shellfsh opens, discard any shellfsh that remain closed. #hen, lay the rest of the seafood, parsley, and the cream on top. $immer for 5 to + minutes and season to taste. 9ook the taliatelle in salted, boilin water until al dente. Drain and add to the fsh, ser"e scattered with some of the lefto"er parsley and an e&tra dri%%le of oli"e oil. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 27 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Seared "ar*accio o, Bee, with roasted Baby Beets, "reamed 3orseradish, Watercress and Parmesan 0he reason I ike to make this dish is because, a#art from being reay quick and sim#e, it's a sociabe feast %here everyone can tuck in and he# themseves. I ove a that. I a%ays serve this on a arge #ate in the midde of the tabe, %ith crusty bread and a gass of %ine. +ny eftovers are even more gorgeous the next day in a nice (rm ba#. 1 1&' #ounds !9,* grams" baby beetroots /ive oi +##roximatey 1* tabes#oons basamic vinegar <at and freshy ground back #e##er 1 handfu fresh rosemary, (ney cho##ed $ 1&' #ound !1.3 kiogram" (et of beef $ 1&' ounces !1** grams" freshy grated or creamed horseradish 4 ounces !'** grams" creme fraiche 1 emon, )uiced, or %hite %ine vinegar $ good handfus %atercress $ 1&' ounces !1** grams" shaved :armesan *reheat the o"en to +/7 derees F (257 derees 90as .). Wash and scrub the beets, trim the ends, and toss into a lare piece of foil with a little oil, balsamic "inear, and seasonin. Wrap and roast until tender. 9ookin time depends on si%e. <i& the rosemary salt and pepper on a board. Boll and press the fllet of beef o"er this, makin sure all sticks to the meat. In a "ery hot, rided pan, or on a barbecue, sear the meat until brown and slihtly crisp on all sides, around / minutes. Bemo"e from the pan. Dllow it to rest for / minutes, then slice it all up as thinly as you can. ?ay the slices on a lare plate. Dfter preparin the beef, sprinkle the roasted beetroots randomly (whole, hal"ed or 'uartered, dependin on si%e) o"er the sliced meat. Oow mi& the horseradish and creme fraiche toether. It has to be seasoned well, usually needin a little white wine "inear or lemon !uice. Dribble this o"er the A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 beetroots. Dress some watercress with oli"e oil and lemon !uice. #hen scatter this, alon with some small sli"ers of sha"ed *armesan, all o"er the plate and et ready to tuck inL FieldG - ser"ins *rep #imeG 4/ minutes 9ook #imeG 5/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Portuuese "hocolate Tarts 3 ounce !13* gram" sab #u= #astry 1 egg yok ' tabes#oons caster sugar !su#er(ne sugar" :inch as#ice + cou#e #inches cinnamon 1 orange, -ested For the (ingB 3 1&' 2uid ounces !19* miiitres" doube cream !heavy cream" ' eve tabes#oons caster sugar 0he smaest #inch sat 1&' stick butter, softened 1&' #ound best-quaity baking chocoate, broken u# 1 1&' 2uid ounces !3* miiitres" mik Cocoa #o%der, for dusting Dust a surface with =our and roll out your pastry to a bit bier than an . 402,by,44,inch sheet of paper. >rush with the e yolk and scatter the rest of the inredients o"er, bein subtle with the allspice and cinnamon. Boll the pastry up tihtly like a $wiss roll to make a lon sausae shape. With a knife, cut across the sausae into 4,inch (2 402,centimeter) pieces. #ake . pieces aside, and free%e the rest of the pastry for a rainy day. *reheat the o"en to +77 derees F (277 derees 90as -). #urn all the pieces of pastry swirl,side up and =atten them slihtly. Dust the surface of your pastry with =our, then roll each piece out into a thin circle (around the si%e of a teacup saucer). J"en I donKt ha"e proper pastry molds at home, so I !ust rease and =our the outsides of . of my lass tumblers. #hen, I place a circle of pastry on top of each tumbler, pleatin, pinchin and huin the pastry around them. *lace the tumblers on a bakin tray, pastry at the top, and put in the preheated o"en until crisp and olden, around 4/ minutes. Bemo"e from the o"en and, while still hot, take a tea towel and pat the slihtly raised top of the pastry back down on to the =at bottom of the tumbler P i"in you a =at base aain. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Dllow to cool, and carefully remo"e the pastry cases from around the tumblers. Fill your pastry cases with the chocolate fllinG *lace the double cream, suar, and pinch of salt in a pan and brin to the boil. Ds soon as the mi&ture has boiled, remo"e from the heat, and add the butter and chocolate. $tir until it has completely melted. Dllow the mi&ture to cool slihtly, stirrin in the cold milk until smooth and shiny. $ometimes this mi&ture looks like it has split. Dllow the mi&ture to cool down a bit more, and whisk in a little e&tra cold milk until smooth. $crape all the mi&ture into the cooked pastry shells. $hake to e"en it out and allow to cool for around 4 to 2 hours, until it is at room temperature. Dust with the cocoa powder. Qltimately the pastry should be short and crisp and the fllin should be smooth and should cut like butter. FieldG around . pastry cases *rep #imeG 27 minutes Inacti"e *rep #imeG 2 hours 9ook #imeG 2/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Roasted Sweet &arlic and Thyme Risotto with Toasted Almonds and Breadcrumbs >on't be scared by this one, the garic is not over#o%ering, it's extremey subte and deicate combination. ' arge heads garic, %hoe and un#eeed +##roximatey 1 quart !1.1 itres" chicken stock 1 tabes#oon oive oi $ shaots or ' medium onions, (ney cho##ed ' coves garic, (ney cho##ed 1&' head ceery, (ney cho##ed 14 ounces !4** grams" risotto rice ' %ine gasses dry %hite vermouth or dry %hite %ine <ea sat 1 good handfu fresh thyme, eaves #icked Freshy ground back #e##er ' 1&' ounces !4* grams" butter 4 ounces !113 grams" freshy grated :armesan 31&' ounces !133 grams" sheed and #eeed amonds, ighty crushed, cracked or cho##ed ' handfus coarse fresh bread crumbs /ive oi For the basic risottoG *reheat the o"en to +/7 derees F (257 derees 9). Boast the whole arlic heads on a dish in the o"en until soft, about 57 minutes. $tae 4G Heat the stock. In a separate pan heat the oli"e oil, add the shallots or onions, arlic, and celery, and fry slowly for about + minutes. When the "eetables ha"e softened, add the rice and turn up the heat. $tae 2G #he rice will now bein to fry, so keep stirrin it. Dfter a minute it will look slihtly translucent. Ddd the "ermouth or wine and keep stirrin, it will smell fantastic. Dny harsh alcohol =a"ours will e"aporate and lea"e the rice with a tasty essence. $tae 5G 6nce the "ermouth or wine has cooked into the rice, add your frst ladle of hot stock and a ood pinch of salt. $eparate the roasted arlic clo"es and s'uee%e out the sweet insides into the risotto. Ddd the thyme and black pepper to the risotto. #urn down the heat to a hihish simmer, so the rice A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 doesnKt cook too 'uickly on the outside. @eep addin ladles of stock. $tae +G Bemo"e from the heat and add the butter and *armesan. $tir ently. *lace a lid on the pan and allow to sit for 2 to 5 minutes. #his is the most important part of makin the risotto, as this is when it becomes outraeously creamy and oo%y like it should be. Jat as soon as possible while the risotto retains its perfect te&ture. In a fryin pan toast the almonds and bread crumbs in a little oli"e oil until crisp and olden. $eason with a little salt. $et to one side. $er"e the risotto with the toasted almonds and bread crumbs sprinkled o"er the top. ?o"ely. FieldG - ser"ins *rep #imeG 27 minutes 9ook #imeG /7 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Bee, with Soy Sauce and &iner ' !, ounce& ''3 gram" siroin steaks <ea sat and freshy ground back #e##er ' #ak choy or bok choy !even s#inach or any other greens %i do" , tabes#oons soy sauce 1 thumb-si-ed #iece of ginger, #eeed 1 chii, deseeded and (ney cho##ed 1&' a garic cove, (ney grated 1 ime, )uiced /ive oi 6n a "ery hot riddle pan, cook your seasoned piece of sirloin steak until medium or to your likin. *lace in a plate and allow to rest for 2 minutes. Oow cook your reens in salted boilin water until tender. While hot, douse with a ood couple of tablespoons of soy sauce, and sprinkle with the arlic, iner, chilli, lime !uice and oli"e oil. When the reens are cooked, simply di"ide onto two plates, thinly slice up the sirloin steaks, place on top of the reens and dri%%le with any of the infused sauce left on the restin plate. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 The .asiest Se4iest Salad in the World 9 ri#e (gs 9 sices #rosciuitto or :arma ham + good handfu green or #ur#e basi 9 sma bas bu=ao mo--area, torn For the .oney and 7emon Euice >ressingB 1 tabes#oon good honey 9 tabes#oons extra virgin oive oi $ tabes#oons emon )uice <ea sat and freshy ground back #e##er 9ut a criss,cross in the fs, but not 'uite to the bottom, and then, usin your thumb and forefner, s'uee%e the base of the f to re"eal the inside. *lace the fs on a lare plate and wea"e around I piece of prosciutto or *alma ham around each f. Ddd the ripped up basil and the bufalo mo%%arella. Dri%%le o"er the honey, makin sure each f has some in the middle, then dri%%le the oli"e oil, lemon !uice, and salt and pepper. 6rG <i& all the dressin inredients toether in a bowl and season, to taste, then dri%%le e"erythin with the honey and lemon !uice dressin. FieldG - ser"ins !araritas ' shots of tequia 1 shot Cointreau 1 shot freshy squee-ed ime )uice <at and ime %edge, to serve *ut all the inredients into a shaker. $hake well and ser"e in a martini lass with a salt rim and a split lime wede. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Salmon with 3erbs in +ews*a*er + co#y of 0he 0imes !7ondon, He% 5ork, Chicago, or 7+, your choice" 4 arge handfus fresh mixed herbs !di, basi, rosemary, 2at eaf #arsey, and fenne to#s" 1 !$ 1&' to 4 #ound& 1.3 kiogram" %hoe samon, scaed and gutted <ea sat and freshy ground back #e##er /ive oi ' emons, thiny siced 9 s#ring onions, thiny siced ' tabes#oons fenne seeds, cracked 6pen out the paper to the middle pae, and scatter half the herbs o"er it. *lace the salmon in the middle of the paper and season inside and out and rub with oli"e oil. $catter o"er the lemon slices, sprin onions, fennel seeds and remainin herbs, tuckin some inside the fsh. Dri%%le with a little e&tra oli"e oil. Wrap the paper around the salmon, securin it well with lots of strin. Dampen the paper well under the tap. *lace parcel directly on the top shelf of a preheated +2/ derees F (227 derees 9) o"en, for 5/ minutes, or preferably, cook on the barbecue or on a rack o"er a camp fre for about 2/ minutes on each side. FieldG - ser"ins *rep #imeG 47 minutes 9ook #imeG 5/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Brunch Breads 6asic 6read ;ixB $ !1&4 ounce&4 gram" sachets dried yeast '.' #ounds !1 kiogram" bread 2our, #us extra 2our, for dusting. Eust over 1 #int te#id %ater !9'3 miiitres" ' eve tabes#oons sea sat 1 ounce !$* grams" sugar <avoury Doed 6read of :arma .am, @gg, Cheese, @gg, and 6asiB 1* sices :arma ham , arge organic eggs, boied for , minutes and sheed 14 ounces !4** grams" cheese !a mix of Cheddar, :armesan, Fontina, mo--area, or any eftovers that need to be used u#", grated ' handfus fresh basi <un-dried tomatoes @xtra-virgin oive oi <ea sat and freshy ground back #e##er Cho##ed fresh rosemary eaves <%eet Doed 6read of Chocoate, .a-enut, and 6ananaB 1 )ar chocoate s#read Cho##ed toasted ha-enuts ' bananas, siced >asic >read <i&G <i& all the inredients toether and knead into a douh. 9ut the douh in half. Boll one piece of douh out into a lon rectanular shape about 402 inch (4 centimetre) thick, about 5M 402 inches (4 meter) lon and 42 to 4/ inches wide. $a"ouryG Dlon the middle of the frst piece of rolled out douh, lay out your *arma ham, es, cheese, basil, and tomatoes. Dri%%le with oli"e oil and season with salt and freshly round black pepper. *ull the douh o"er the fllin so it forms what looks like a cannelloni shape. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 >rin one end round to the other so that they !oin up. *inch and pat the two ends toether frmly to form a douhnut shaped bread. >rush on oli"e oil and sprinkle the loaf with a little sea salt and rosemary. #ransfer to a bakin tray dusted with =our and allow to proof for 4/ minutes. *lace in a preheated +77 derees F (277 derees 9) o"en until olden, about 5/ minutes. $weetG 6n the second piece of the rolled out douh use a palette knife to co"er the surface with chocolate spread. $prinkle some toasted chopped ha%elnuts and the sliced banana onto the douh. Boll up into a cannelloni shape and then roll the lon snake shape inside itself to form a snail shape. $prinkle with chopped ha%elnuts. #ransfer to a bakin tray dusted with =our and allow to proof for 4/ minutes. >ake in a preheated +77 derees F (277 derees 9) for 5/ minutes. FieldG - to . ser"ins per loaf *rep #imeG 27 minutes Inacti"e *rep #imeG 4/ minutes 9ook #imeG 5/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hicken Breast Baked in a Ba ' !4 ounce& '** gram" skiness chicken breasts, scored 1 egg, beaten %ith ' tabes#oons %ater 1 handfu dried #orcini 1 ounces !'33 grams" mixed mushrooms !(ed, oyster, and shiitake", torn u# 1 arge %inegass %hite %ine ' medium #otatoes, #eeed, siced and cooked $ arge knobs !tabes#oons" butter 1 handfu fresh thyme ' coves garic, #eeed and siced /ive oi <ea sat and freshy ground back #e##er *reheat the o"en to +2/ derees F (227 derees 9). <i& the mushrooms, wine, potatoes, butter, thyme, arlic, oli"e oil, salt, and pepper toether in a bowlE add the chicken. Qsin wide aluminium foil, make a ba by foldin 4 lare (about 5 feet) piece in half. >rush all four edes with e wash and fold the foil in half aain, creatin a double thick ba with a closed end. Fold the side edes o"er twice, creatin two sealed edesE and lea"in one side open. *lace mi&ture into the aluminium foil ba, includin all the li'uid, makin sure you donKt pierce the foil. 9lose up the fnal ede, makin sure the ba is tihtly sealed and secure on all sides, and carefully slide it on to a roastin tray. *lace the tray on a hih heat on the burners for 4 minute to et the heat oin, then bake in the middle of the preheated o"en for 2/ minutes Bemo"e from the o"en, place the ba on a bi plate, take it to the table and break open the foil. FieldG 2 ser"ins *rep #imeG 57 minutes 9ook #imeG 2/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "ook in "urry Sauce 3 tabes#oons vegetabe oi ' teas#oons mustard seeds 1 teas#oon fenugreek seeds $ fresh green chies, seeds removed and thiny siced + handfu curry eaves, ri##ed into sma #ieces ' thumb-si-ed #ieces ginger $ onions, #eeed and cho##ed 9 tomatoes, cho##ed 1 teas#oon turmeric 1 teas#oon chii #o%der 1 or ' %inegasses %ater !about 1* ounces" 14 2uid ounces !4** miiitre" can coconut mik <at Fish versionB 4 !,-ounce&''3 gram" haddock (ets, skinned and #in-boned 1 knob !1 tabes#oon" tamarind #aste or 1 teas#oon tamarind syru# + very arge handfu baby s#inach, o#tiona Chicken versionB 4 chicken breasts, siced into 1&'-inch !1 centimetre" stri#s + fe% cashe% nuts, toasted and crushed Cegetarian versionB 1 $&4 #ounds !,** grams" mixed vegetabes, cho##ed !#otatoes, -ucchini, #e##ers, onions, s%eet #otatoes, s#inach, chard, caui2o%er, entis, beans" Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenureek, reen chile, curry lea"es, and iner, stir and fry for a few minutes. Qsin a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric. Qsin the same food processor, blend the tomatoes and add to the pan. 9ook for a couple of minutes, add 4 or 2 winelasses of water and the coconut milk. $immer for about / minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 until it has the consistency of thick hea"y cream then season carefully with salt. #ake this sauce as a base. #o make the fsh curry, add the fsh and tamarind to the sauce and simmer for about - minutes. Feel free to add some baby spinach at the end of the cookin time. For the chicken "ersion, stir,fry the chicken strips, and cashew nuts until lihtly coloured, then add the sauce and simmer for ten minutes. For the "eetarian "ersion simply add all the "eetables to the sauce at the beinnin when you add the onions. 9ontinue to cook as normal and simmer until tender. FieldG + ser"ins *rep #imeG 27 minutes 9ook #imeG 57 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Lemon Pickle ' teas#oon mustard seeds ' tabes#oons oive oi + sma handfu curry eaves, o#tiona 1 teas#oon urad dha&skinned and s#it back entis, o#tiona 1 teas#oon chii #o%der 4 tabes#oons %hite %ine vinegar ' medium emons, %ashed, deseeded, and cho##ed Fry the mustard seeds in the hot oil. Ds they bein to pop, add the curry lea"es and urad dhal. ?ower the heat and add the chili powderE cook until brown, then add the "inear. $tir in the lemon, remo"e from the heat and lea"e to cool. 9an be stored in the refrierator for a week. FieldG 402 cup *rep #imeG / minutes 9ook #imeG / minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hocolate !ousse with Sesame Sna*s , ounces !'** grams" good quaity dark chocoate, bashed u# ' 1&' ounces !4* grams" butter, cut into #ieces 1' 2uid ounces !$3* miiitres" heavy cream ' arge eggs, #referaby organic ' tabes#oons <cottish .eather honey 1 tabes#oon <cottish %hiskey 1 #ound !433 grams" caster sugar , tabes#oons butter 4 ounces !'** gram" sesame seeds In a bowl o"er some ently simmerin water, slowly melt the chocolate and butter toether then remo"e from the heat. In a separate bowl, whip the cream to soft peaks. In a third bowl, whisk the es and honey until liht and =ufy then fold in the whisky, melted chocolate mi&ture and cream, ently, so you donKt lose too much air. *our into small chilled + or - wine lasses or ser"in dishes and chill for at least an hour before ser"in. *ut your suar and . tablespoons of water into a pan on medium heat. Qse a spoon to stir toether, it will become a syrup. 9ook until liht olden, then add the sesame seeds and continue to cook until dark olden. *our out the sesame seed caramel onto an oiled non,stick tray or oiled tin foil. Qse a palette knife to push it out to about 402,inch (7./ centimetres) thick (e"en thinner if you can). Dllow to cool for about 4/ minutes and you will ha"e one bi sesame seed caramel biscuit. >ash it up as you likeL FieldG + to - ser"ins *rep #imeG 4/ minutes Inacti"e *rep #imeG 4 hour 9ook #imeG 4/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 3ue 5orkshire Puddins 1&' #int !',3 miiitres" mik 4 ounces !113 grams" a-#ur#ose 2our :inch sat $ eggs Cegetabe oi *reheat o"en to +/7 derees F. <i& the batter inredients toether. ?et rest for 47 minutes *reheat a Forkshire puddin tray or muIn tin with 402,inch (4 centimetre) of oil in each section. Dfter the 47 minutes di"ide the batter into the tray. 9ook for around 4/ to 27 minutes until crisp and pufy, donKt open the o"en door before then or they wonKt rise. FieldG . to 47 ser"ins *rep #imeG / minutes Inacti"e *rep #imeG 47 minutes 9ook #imeG 27 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Best Roast Bee, 1 !3 1&'-#ound" fore-rib, %ing-rib or siroin of beef, French trimmed !'.3 kiograms" <ea sat and freshy ground back #e##er /ive oi $ red onions, haved ' bubs garic, #us 4 coves garic, #eeed 4 #ounds !$ kiograms" roasting #otatoes, #eeed $ rosemary s#rigs ' thumb-si-ed #ieces ginger, #eeed and diced 1&' botte robust red %ine 5orkshire #udding, reci#e foo%s *reheat o"en to +/7 derees F (257 derees 9), and heat a lare thick,bottomed roastin tray on the sto"etop. Bub the beef enerously with salt, then add a little oli"e oil to the tray and lihtly color the meat for a couple of minutes on all sides. ?ay the onions and bulbs of arlic in the tray with the beef on top of them, then cook in the pre,heated o"en for a total of 4 402 hours. While the beef is roastin, parboil your potatoes in salted boilin water for around 47 minutes and drain in a colander. #oss about to chuf them up, this will make them really crispy. Dfter 57 minutes, take the tray out and toss in your potatoes and rosemary. With a arlic press or rater, s'uee%e or rate the clo"es of arlic and iner o"er e"erythin in the tray. $hake the tray and whack it back in the o"en for the fnal hour. Bemo"e the potatoes to a dish to keep warm, place the beef on a plate, co"ered with foil, to rest, and et your reens and Forkshire puddins on. Bemo"e most of the fat from your roastin tray and you should be left with carameli%ed onions and sticky beef oodness. Ddd 4 teaspoon of =our to the tray and mash e"erythin toether. Heat the tray on the sto"etop and when hot, add the A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 red wine. $immer for / to 47 minutes, stirrin e"ery couple of minutes, until your ra"y is really tasty and coats back of a spoon. Ddd any !uice from the beef and feel free to add some water or stock to thin the ra"y if you like. *our throuh a coarse sie"e and push it throuh with a spoon, pushin it throuh with a spoon, and ser"e in a warmed ra"y !u. $er"e with Forkshire puddins. .uge 5orkshire :uddingsB 1&' #int !',3 miiitres" mik 4 ounces !113 grams" a-#ur#ose 2our :inch sat $ eggs Cegetabe oi *reheat o"en to +/7 derees F. <i& the batter inredients toether. ?et rest for 47 minutes *reheat a Forkshire puddin tray or muIn tin with 402,inch (4 centimetre) of oil in each section. Dfter the 47 minutes di"ide the batter into the tray. 9ook for around 4/ to 27 minutes until crisp and pufy, donKt open the o"en door before then or they wonKt rise. FieldG . to 47 ser"ins *rep #imeG 4/ minutes 9ook #imeG 2 hours DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Seared Salmon with "ourettes, As*araus, and Rocket 4 !9 ounce&14*g" samon (ets, skinned @xtra-virgin oive oi 4 baby courgettes !-ucchini", siced ength%ays 4 yeo% courgettes !summer squash", roughy cho##ed !if not avaiabe, use green courgettes" :inch ;adon sea sat ' good handfus thin as#aragus '**g !about 4 ounces" rocket !arugua" ' emons, haved For the dressingB 7arge handfu of fresh thyme, eaves #icked ;adon sea sat 4 tabes#oons extra virgin oive oi 1 emon, )uiced $eason the salmon fllets and lihtly dri%%le them in oli"e oil. $eason the courettes and asparaus with salt. Heat a riddle pan (or, ideally, use a barbecue) and, when "ery hot, sear the salmon and "eetables until nicely char,rilled. #his should only take a few minutes on each side. <eanwhile, make your dressin. In a pestle and mortar, bash the thyme with a pinch of salt until nicely bruised (or you can fnely chop the thyme if you donRt own a pestle). *our in the oli"e oil and lemon !uice and stir. Bemo"e the salmon and "eetables from the heat. #oss the "eetables with the rocket, dri%%le with the dressin and ser"e with the salmon. Finish of with a bit more dressin dri%%led o"er the salmon. $er"e with half a lemon. ?o"ely. FieldG + ser"ins *rep #imeG 4/ minutes 9ook #imeG 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pork and "racklin If you have a good butcher, ask him for the rib or rum# end of the #ork oin F itIs more eveny si-ed, making it easier to cook. +sk him to eave the skin on and to score it across %ith ines about 3mm&1&4 in. a#art and then to take it o= the bone. +sk him to cho# the bones u# for you and take them home to use for your gravy. 1&' #ork oin roughy 4 #ounds in %eight !on the bone", scored 1&4-inch a#art, bone removed <ea sat 1 tabes#oon cho##ed fresh rosemary 1&' tabes#oon fenne seeds 3 coves garic , tabes#oons basamic vinegar 4 bay eaves ' tabes#oons oive oi :ork bones, cho##ed 3 outer sticks ceery, roughy cho##ed 1 arge carrot, roughy cho##ed 1 arge onion, roughy cho##ed ?ay out your pork on a board and rub some salt and 4 teaspoon chopped rosemary into the scored lines, tryin to et this into e"ery bit by pushin and rubbin in. In a pestle and mortar smash up the fennel seeds, then the arlic and remainin chopped rosemary, and rub this into the meat P not the skin, or it will burn. *lace in a lare roastin tray with the balsamic "inear, bay and oli"e oil. ?ea"e for about 402 hour to marinate. <eanwhile, preheat your o"en to its hihest temperature and brown the bones. Bub the skin of the pork with lots of sea salt P this will help puf it up and dry it out. *lace the pork directly on the bars at the top of the o"en. Finally add the browned bones and "eetables to the lefto"er balsamic marinade, add /;7ml, 4 pint water and put into the o"en directly under the pork. Ds the pork cooks all the oodness drips from it into the tray. #his li'uid will then become your ra"y. Fou also et 'uite charred bar marks on the base of the pork. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 #he pork will take about 4 hour to cook. Dfter 27 minutes turn the temperature down to 22790+2/F0:as ;. 6nce the pork is cooked, remo"e it from the o"en on the rack and place on a piece of foil to sa"e any !uices. Dllow to rest for at least 47 minutes. Finish of any "eetables that you are oin to ser"e with it and make a ra"y out of the !uices in the tray which was underneath the pork. *ut the bones, the li'uid and the "eetables into a lare pan. Ddd some water to the tray that contained the bones and "eetables, as there will be some <armite,like, sticky stuf on the bottom to the tray which is "ery tasty. Beboil the water, scrape of all the oodness from the bottom of the tray and then pour e"erythin into the pan. >rin to the boil, shakin occasionally, remo"e any oil, rease or scum from the top, then pass the contents throuh a sie"e, discardin all the "eetables and bones. Fou can reduce and then correct the seasonin, to taste. FieldG . ser"ins A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Baked Jerusalem Artichokes with Bread "rumbs, Thyme and Lemon 1&' #int creme fraiche or doube cream 1 emon, )uiced ' coves garic, #eeed and (ney cho##ed 1 good handfu fresh thyme, #icked and cho##ed 1 to ' handfus grated :armesan cheese $ handfus Eerusaem artichokes, #eeed and siced as thick as a #enci ' good handfus stae bread crumbs <at and freshy ground back #e##er /ive oi *reheat your o"en to 25790+/7F.:as .. In a bowl mi& toether your creme fraiche, lemon !uice, arlic, half the thyme and most of the *armesan, and season well to taste. #hin out with around - to . tablespoons of water and throw in the sliced 3erusalem artichokes. <i& well and place e"erythin in an o"enproof bakin dish. 9o"er with tin foil and bake for 5/ minutes. <i& the bread crumbs, the remainin thyme and some salt and pepper with a touch of oli"e oil. Bemo"e the artichokes from the o"en, discard the foil and sprinkle the remainin *armesan o"er the top. #hen sprinkle the =a"oured bread crumbs o"er the *armesan. Qse up all the bread crumbs. >ake in the o"en for about4/ minutes until the bread crumbs are olden. If youRre in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. #his makes it look more rustic instead of like a crumble. *rep #imeG 4/ minutes 9ook #imeG +/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !arinated Feta "heese Salad 1 #ound feta cheese Faked dry red chii >ried oregano >ried #arsey 6ay eaf >ried emon thyme >ried #ur#e basi Freshy ground back #e##er Fenne seeds Bemo"e the feta cheese from the pack and pat as dry as possible with kitchen towel. *ress the =a"ours into it. *ack the cheese tihtly into a !ar and co"er with oli"e oil. It will keep in the fride for up to two months. #ipsG DonRt use bouht dried herbs, instead make your own by dryin lefto"er fresh herbs on a bakin sheet. ?ea"e them somewhere warmE e.. on top of your boiler, washin machine, or o"en and they will dry within a week. 6r put them in the o"en at 277 to 22/ derees for 4 hour. QsesG 6n a bi plate, co"ered in fresh basil S ser"ed with lots of other salads. Ds a cheese course, with crusty bread and fruit DonRt throw away the oil S use it in your dressin A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Roasted 3amilton Poussin Wra**ed with Streaky Bacon and Stu,,ed with Potatoes and Sae 4 #oussin chickens 1' rashers dry-cured streaky bacon 1 #ound #otatoes, #eeed .andfu fresh sage, thyme or rosemary !a are good" 1' coves garic, #eeed 1&' cu# %hite %ine, #us 1 cu# <ea sat and freshy ground back #e##er /ive oi *reheat your o"en and an appropriately si%ed roastin tray to +2/ to +/7 derees. >oil your potatoes in salted water until perfectly cooked (donRt o"ercook). Drain and allow to cool. Bemo"e any fat from inside the chicken ca"ity. Wash and pat dry with kitchen paper. $lice your potatoes thickly, season with salt and freshly round black pepper, add your freshly torn herbs and enouh oli"e oil !ust to coat. #oss o"er and then stuf your chickens with the potatoes. *lace them into the tray with about 42 clo"es of arlic and cook for 57 minutes. Dfter this time the chicken should be lookin as handsome as its in"entor and the skin should be crisp and olden. Dt this point lay your streaky bacon snuly o"er the breast meat and add a 402 cup of wine to the pan to et some sticky marmitey !uices happenin. 9ook for another 4/ minutes. Bemo"e the chicken from the o"en. #ake them out of the tray and allow them to rest for / minutes while you make a 'uick bit of ra"y. I normally remo"e as much fat as possible from the tray before placin on entle heat. $plash the remainin 4 cup of white wine into it. #hen boil up and scrape away all the oodness from the sides of the tray. $immer this for a couple of minutes until tasty. ItRs not a thick, robust ra"y, !ust a tasty esture. (Dnother nice option at this point is to add a little cream to the ra"y which works really well.) $er"ed with somethin nice and reen like steamed spinach and the potatoes pulled out from the chickens. *rep #imeG /7 minutes 9ook #imeG 4 hour A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 S*iced "herry Tomato "hutney 1 onion, (ney cho##ed ' coves garic, cho##ed ' to 4 sma red chiies, crumbed 7arge #inch coriander seeds, #ounded ' coves, #ounded 1&' teas#oon nutmeg, #ounded <ma #inch cumin, #ounded /ive oi 4 anchovy (ets $ ounces ri#e red cherry tomatoes, %ashed, %hoe 1 #ound 4 ounces bro%n sugar , good ugs vinegar !#referaby red %ine" <at and freshy ground back #e##er $lowly fry the onions, arlic and spices in a little oli"e oil soft and translucent. Ddd the ancho"ies and cherry tomatoes (which you can blanch and remo"e the skins frst if you like.) $hake around and add the suar, "inear and salt and pepper at this point. >rin to the boil, stir and simmer ently for 57 minutes before seasonin well to taste and transfer to a few small, sterili%ed airtiht !ars, rather than a lare one, and seal. If unopened, the chutney will impro"e in =a"or and last up to a year in your cupboard. 6nce opened, keep in your refrierator for 4 to 2 months. *rep #imeG 47 minutes 9ook #imeG // minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Salted Preser(ed Lemons 0his is a ;oroccan reci#e. Fenne seeds Coriander seeds Cinnamon stick :e##ercorns 6ay 7eaf <ea sat 7arge fat 7emons !#referaby <iciian ones %ith the eaves sti attached" In a bowl mi& the spices into the sea salt. 9ut a cross into the lemons S almost to the base, but so that the 'uarters stay toether. *ush the seasoned salt into the lemon sements and pack the lemons as tihtly as possible into an airtiht !ar. #he less space there is between the lemons the more attracti"e it will look and you wonRt need to use so much salt. #he lemons will be ready after one month of preser"in, and will last for about 2 years. #ipsG #he peel is edible #his also works "ery well with limes Fou could preser"e oranes like this too S but there are not so many recipes which use them Fou must use sea salt not table salt S table salt is too chemical and harsh QsesG For seasonin rice and couscous S it works like salt and makes the rice and couscous lemon scented *ut chicken0fsh into a foil ba and bake with the lemon salt Qse to season stews and soups *rep #imeG 4/ minutes 9ook #imeG MM hours A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hunky "oconut, Tomato, "ucumber and Lime Relish 0his is a reay nice fresh saad&reish and is very sim#e to make. It goes es#eciay %e %ith Fragrant 8reen Chicken Curry. 19 cherry tomatoes, quartered or roughy cho##ed 1&' fresh coconut, grated or shaved 1 sma handfu of basi, or coriander, roughy cho##ed 9 inches cucumber, skinned, seeds removed and roughy cho##ed 1 thiny siced red chii !o#tiona" 1 tabes#oon oive oi <at and freshy ground back #e##er 1 or ' imes, )uiced *ut the tomatoes, coconut, basil, cucumbers and chili, if usin, into a bowl and toss. 3ust before ser"in, toss in the oli"e oil, salt, pepper and lime !uice to taste. FieldG + ser"ins *rep #imeG 42 minutes 9ook #imeG A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Frarant &reen "hicken "urry I %as asked to make this by my sisterIs husband, %hoId eaten something simiar in a 0hai restaurant. I ooked u# a ot of reci#es and they a seemed quite di=erent, so I used them as a basis and added some more fresh herbs, trying to get it as fragrant as #ossibe. If you are a veggie, re#ace the chicken %ith vegetabes of your choice. 8reen Curry :asteB 9 s#ring onions, %ashed and trimmed 4 to 9 medium green chiies, seeded and (ney cho##ed ' coves garic 1 tabes#oon fresh ginger root, #eeed and (ney cho##ed 1 tabes#oon coriander seeds, #ounded and crushed 1&' teas#oon freshy ground back #e##er <ea sat and freshy ground back #e##er, to taste 1&' handfu ime eaves, torn ' emon grass staks, trimmed back and (ney cho##ed ' good handfus fresh basi on the stak $ good handfus fresh coriander on the stak $ tabes#oons extra virgin oive oi 4 imes, -ested and )uiced 4 chicken breasts %ithout bone and skin, each cut into 3 arge #ieces 19 ounces coconut mik 1 handfu cho##ed #istachio nuts *ut all the reen curry paste inredients in a food processor and whi%% to a smooth reen paste. <arinate the chicken in a little of the paste for 57 minutes, then add a little oil and the chicken pieces to a hot casserole,type pan or wok. Fry for + minutes, then add the remainder of the marinade S it will si%%le and spit. $tir in the coconut milk, brin to the boil and simmer ently for . minutes until the chicken is cooked. $eason to taste. #he =a"or should ha"e a kick but be reasonably mellow S "ery fresh and frarant. $prinkle with the pistachios and some coriander lea"es and ser"e with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 FieldG + ser"ins *rep #imeG +/ minutes 9ook #imeG 27 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 /eetable Tem*ura 0em#ura batter is very handy and easy to make. 5ou can use it %ith )ust about any vegetabe, as ong as they are cut thin enough so that the vegetabe can )ust cook and soften in the same time as it takes for the batter to cris#. 0hese can be eaten aone as a starter %ith a good s#rinke of rock sat, haves of emon or ime and #ossiby some of the di#s. 0he battered vegetabes aso make a nice side dish, es#eciay %ith sim#y cooked meat or (sh and a saad. 4 ounces #ain 2our $ 1&' ounces corn 2our Ice-cod %ater, #referaby soda or s#arking $ #ounds of assorted vegetabes !see beo%" Ddd all the =our to a bowl. With the handle of a spoon, or a chopstick, mi&, and stir in the ice,cold water until the mi&ture is slihtly thicker than buttermilk consistency. <ake a point of not mi&in thorouhly, as tempura is renowned for lumps of =our. Dip sliced "eetables (%ucchini, onions, eplants, carrots, bell peppers, sweet potatoes, strin beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any "eetables will work but these are the most commonly used) into the batter mi&ture and shake of any e&cess. Deep fry "eetables in a wok or deep fat fryer (you can use a fryin pan if you do not ha"e anythin else, you !ust need about ;cm05 inches of clean oil) at 27790+77F0:as - until the batter is liht olden in color and crisp. (Dny lare amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not lea"e the pan unattended.) #urn the "eetables at inter"als to ensure that both sides are cooked e'ually and then fsh them out with a slotted spoon, shakin of any e&cess oil. *lace them on kitchen paper towels and eat as soon as possible. #he reason that I keep oin on about eatin them so 'uickly is because as your hot cooked "eetables cool down inside the batter they bein to steam, makin them less crisp as time oes on. :ood tempura should be crispy and is one of those thins that should be made and cooked 'uickly and eaten straiht away. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 0em#ura >i##ing <auceB 1 cu# rice %ine vinegar ' tabes#oons sugar 1&' handfu ciantro, cho##ed 1 sma chie, seeded and (ney cho##ed 1&' teas#oon cho##ed garic <at and freshy ground back #e##er *our the rice wine "inear into a small bowl. Ddd the suar and stir until the suar is dissol"ed. #aste for sweetness. Ddd cilantro, chile, and arlic and mi& well. $eason with salt and pepper and allow to sit for 47 minutes to 4 hour, for =a"ours to combine. FieldG - to . ser"ins *rep #imeG 47 minutes 9ook #imeG 2/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Praline Semi-Freddo 0his is one of my favourites, roasted ha-enuts in carame, )ust su#erbG 0o make the carame successfuy, it needs your undivided attention for about 1* minutes. 5ou canIt eave it for a moment, and do be carefu %ith the kids around J carame burns are some of the %orst kind, no )okeG IIve never burnt mysef on carame and nor shoud you, )ust use your head and resist the tem#tation to taste it at any time. 1 vania bean 1&4 cu# sugar 4 arge fresh eggs, se#arated ' cu#s #us ' tabes#oons heavy cream <at 1 reci#e :raine !see beo%" Bemo"e the seeds from the "anilla bean by scorin down the lenth and scrapin the seeds out of each half. Whisk the "anilla seeds and suar with the e yolks in a lare bowl until pale. In a second bowl whisk the cream until soft peaks form. (ImportantL *lease donKt o"erwhip it.) #hen in the third bowl whisk or beat the e whites with an electric mi&er with a pinch of salt until they form "ery frm peaks (this is when you can pull the e whites in any direction and they will stay like it). Dt this point add the praline, the cream and e whites, to the e yolk mi&ture. :ently fold in. Immediately scoop the contents into your chosen container. 9o"er with plastic wrap and free%e until youKre ready to eat it. :raineB 11 ounces #eeed ha-enuts 4 ounces sugar 4 tabes#oons %ater Boast the ha%elnuts in the o"en at 22/90+2/F0:as ; until olden (about + minutes). Beally watch them, because if you o"er,roast them they o bitter and you canRt use them. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 *ut the suar and water in a thick,bottomed pan and place on a medium to hih heat. #he mi&ture will start to bubble and then turn into a clear syrup. #o bein with, it will radually start to color in parts or from the sides. :ently and carefully shake the pan, !ust mo"in it to mi& the patches of color. When itRs all olden brown, carefully tip it away from you and ently add the nuts. #urn the heat down to a simmer and ently stir to coat the nuts in caramel. When the caramel is dark olden brown, turn it out on to a clean, lihtly oiled tray, or on to reaseproof paper on a surface that wonRt burn. It will cool to a =attish solid sheet. When completely cooled (which takes about 27 minutes), smash it up rouhly and pulse it in a food processor until the pieces are still 'uite chunky ("ery appro&imate si%e about 402 cm0 40+,inch). Bemo"e about half the praline, then pulse the rest to a powder (or put it in a tea,towel and bash with a rollin,pin), and add both lots of praline to the semi,freddo mi&ture. FieldG $er"es 42 A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hocolate Fride "ake 3 1&4 ounces !13* grams" digestive biscuits $ 1&' ounces !1** grams" #ecans $ 1&' ounces !1** grams" #istachio nuts 1* gace cherries ' ready made meringue nests, crumbed into sma #ieces 3 1&4 ounces !13* grams" butter 1 tabes#oon goden syru# 4 ounces !'** grams" good quaity chocoate Cocoa #o%der, for dusting >reak the biscuits into small pieces directly into a lare bowl. Ddd the pecans, pistachio nuts, cherries and bits of merinue. *ut the rest of the inredients, e&cept the cocoa powder, into a bowl and put o"er a pan of simmerin water on low heat to melt. <i& the inredients toether and place in the container which acts as your mold. #o help with turnin out, line a 42 by .,inch (57 by 27 centimetre) container with clin flm, frst lea"in plenty of e&tra flm at the edes to fold o"er the top. ?ea"e in the refrierator to frm up then turn out and cut into chunky slices. #his cake can be kept in an airtiht container and actually impro"es after a couple of days. FieldG + ser"ins *rep #imeG / minutes Inacti"e *rep #imeG 2 hours 9ook #imeG 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Jools Jools6 Bolonaise Sauce7 4lb0+/7 best minced beef . rashers of smoked bacon sliced and chopped 4 lare onion, chopped 2 clo"es of arlic, fnely chopped ?e"el teaspoon salt :lass of red wine #easpoon dried oreano #in of tomatoes ?are tube or half a tin of tomato puree (I use loadsL) >lack pepper 6li"e oil Handful fresh basil In a lare pan, fry of the minced beef, bacon, onion and arlic in a tablespoon of oli"e oil. Ddd the wine and reduce to nothin, add the oreano, tinned tomatoes and tomato puree. I think that the tomato puree is important for =a"our and it thickens the sauce. Ddd the salt and some freshly round black pepper, brin it to the boil and simmer ently for a couple of hours. Ddd some ripped up fresh basil !ust before ser"in. $er"e the sauce with pasta and *armesan cheese or nice stron rated cheddar. D reen salad is nice with this. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 KIDS RECIPES S*ahetti with Red 'nions, Sun 2ried Tomatoes, Balsamic /inear and Basil $er"es + +//04lb dried spahetti, the best you can et 4 red onion, peeled and fnely chopped 6li"e oil 2 handfuls of sun,dried tomatoes in oil, chopped 5 tablespoons balsamic "inear $alt and freshly round black pepper 2 handfuls of basil, torn 4small handful of *armesan or pecorino cheese, rated While cookin the $pahetti in plenty of salted boilin water until al dente, slowly fry the onion in a couple of lus of oli"e oil, for / minutes until soft and tender. $tir in the drained tomatoes and "inear, and throw in your drained pasta. $eason and toss toether with the basil, ser"e with rated *armesan or *ecorino. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Party "ake 5 rounded tablespoons cocoa powder 2770;o% caster suar 2770;o% butter 5 lare es, preferably free rane 2770;o% self raisin =our, sifted 4 rounded teaspoon bakin powder 277ml0;= o% double cream 4 lare handful raspberries 4 lare handful strawberries Chocola! To""#$% 47705 A o% butter 47705 A o% best cookin chocolate 477 05 A o% icin suar 5 tablespoons milk *reheat the o"en to 4.7890 5/78F :as +. ?ine the bases of 2&27cm 0 .inch cake tins with reased proof paper. <i& the cocoa powder with + tablespoons of boilin water until smooth. In a separate bowl, beat the suar and butter until =ufy, add the cocoa mi&ture, es, =our and bakin powder. <i& well fold in the nuts. Di"ide the mi&ture between the tins. >ake for about 2/mins. When cooked, allow to cool then remo"e from the tins. <elt the chocolate toppin inredients in a bowl o"er some lihtly simmerin water. $tir until blended well and allow to cool. Whip the double cream to soft peaks and sweeten with a little suar to taste. #o assemble the cake, remo"e the reaseproof paper from both spones. Dri%%le each one with a little $herry if you like. $pread the cream o"er one of the spones, then sprinkle the fruit on top. $andwich the second spone on top and press down. Bun a knife around the ede of A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 the cake to smooth it of and dri%%le o"er your chocolate toppin. Happy Days, youR"e done itL >ut allow the chocolate toppin to frm up slihtly before tuckin in. 'rane and Polenta Biscuits <akes around 2/ 4;70-o% butter 4;70-o% suar 2//0Mo% polenta 4770 5 A o% plain =our Test of 2,5 oranes, fnely chopped 2 lare es Bub the butter, suar, polenta and =our toether before mi&in in the orane %est and the es. 9o"er with clin flm and put in the fride for an hour until slihtly frm. *lace a lare s'uare of reaseproof paper on a bakin tray and spoon small teaspoons of the mi&ture in lines /cm02U apart. >ake in a pre, heated o"en at 4M78905;/8F0:as/ for around /,- minutes until the outside edes of your biscuits are lihtly olden. Bemo"e from the o"en and allow to cool for 4/ minutes before eatin. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Banana and 3oney Smoothie $er"es 2 people I did this for my cousins for a treat, I also added a little peanut butter V madL V but they liked it. #hey didnKt ha"e a li'uidiser so I mashed up the banana then I wrapped up the ice in a tea towel and bashed it with a rollin pin. #hen you can mi& all the inredients toether in a !u or bowl. Oot a bad !obL $er"es 2. 5 bananas. 5 dessert spoons of honey. 2./ml 0 1 a pint of sinle cream. Dround a pint of ice cubes. *lace the banana, cream and honey in the li'uidiser and whi%% up for 57 seconds before addin the ice cubes, place the lid on and pulse to a slushy milk shake consistency. E$& o' K#&s R!c#"!s A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 The 8in o, Puddins 4 eggs 1 #int !393 miiitres" mik 1 teas#oon vania extract 4 ounces !113 grams" (ne bread crumbs , ounces !''3 grams" sugar 4 eve tabes#oons )am !ras#berry )am is reay nice" *reheat the o"en to 577 derees F (4/7 derees 9). $eparate 5 of the es. *ut the yolks in a bowl with the remainin whole e and beat toether. Ddd the milk, "anilla essence, bread crumbs, and 5 ounces (./ rams) of the suar. *ut the !am on the bottom of a pie dish and spread it e"enly. *our the e and milk mi&ture o"er the !am. >ake in the preheated o"en for 4 hour or until set. Whisk the remainin e whites until stif. Fou could use an electric whisk for this. $lowly add the remainin suar until it is all mi&ed in. *ile this mi&ture on top of the puddin mi&ture, then bake in the o"en for a further 4/ to 27 minutes until the merinue is set and lihtly browned. FieldG + ser"ins *rep #imeG 47 minutes Inacti"e *rep #imeG 27 minutes 9ook #imeG 4 hour 27 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Slow Roasted 2uck ' !$ 1&' #ound" +yesbury ducks !1.3 kiograms" !can substitute :ekin ducks" <at and freshy ground back #e##er 1 ounces !'33 grams" fresh ginger ' ong staks baby rhubarb ' handfus fresh sage 1 bub garic, coves removed and cho##ed in haf ' red onions, roughy siced ' %inegasses ;arsaa or Cin <anto 1 cu# !',3 miiitres" vegetabe, chicken, or duck stock *reheat the o"en to 5/7 derees F (4.7 derees 9). $eason the ducks enerously, puttin some salt in the ca"ity as well. <ake sure you sa"e the fat and the iblets for the ra"y. 9oarsely rate half the iner and rhubarb. <i& this in a bowl with half the sae and all the arlic and onion, and stuf the mi&ture inside the ca"ity of the ducks, ensurin there is an air ca"ity. *lace the ducks on a tray on top of the chopped up iblets and roast in the o"en for one hour. #urn the temperature down to 577 derees F (4/7 derees 9) and cook for another 4 402 hours until crisp and tender. #he ducks are ready when the skin is crisp and the le bones can be easily remo"ed. Durin this time you will need to drain the fat maybe 5 times into a bowl, this will separate into a clear fat which you can keep for roastin. 6nce cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain of any remainin fat from the roastin tray. *ull out all the stuIn and any !uices from the inside of the duck and put in the roastin tray and warm this on a low heat. Ddd the <arsala and loosen all the sticky oodness from the bottom of the tray, and reduce. Ddd the stock and reduce to a ood taste and consistency. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 *ass the sauce trouh a coarse sie"e. Bemo"e the breasts from the ducks with a knife and, usin your hands, remo"e the thihs. Drrane the breasts and thihs on a lare ser"in plate. Finely slice the remainin iner and fry of in a little hot oil (or you can use the duck fat) in a non,stick pan. Ds the iner beins to color, add the rest of the rhubarb, fnely sliced, and the rest of the sae. Fry until crisp. $prinkle this o"er the duck and dri%%le with the sauce. FieldG + ser"ins *rep #imeG 47 minutes 9ook #imeG 2 hours /7 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hocolate "ambride "ream $ vania #ods 4 2uid ounces !'** miiitres" mik 1$ 2uid ounces !$43 miiitres" doube cream , arge egg yoks, #referaby organic ' 1&' ounces !4* grams" caster sugar 1 hea#ed teas#oon cocoa #o%der $ 1&' ounces !1** grams" good-quaity chocoate, bashed u# (ney @xtra sugar, for caramei-ing Bun a knife alon the lenth of the "anilla pods, scrapin out the seeds, and then chop up the pods. *ut the seeds and pods in to a thick,bottomed pan with the milk and cream. $immer slowly for / minutes for the =a"or to infuse. In a bowl that will ft into the top of the pan, but not fall into the pan, whisk the e yolks, suar, and cocoa powder for a minute. $till slowly whiskin, add the "anilla,=a"oured milk and cream and keep whiskin until well mi&ed. Ddd 4,inch (2./ centimetres) of hot water to the dirty pan brin to a simmer and put the bowl on top of the pan. 9ook the custard slowly o"er the simmerin water for / minutes, stirrin often until it coats the back of the spoon. $train the custard throuh a fne sie"e into a clean container. Discard the "anilla pods. *reheat the o"en to 577 derees F (4/7 derees 9). *ut + o"enproof ser"in dishes in a hih,sided roastin tray. Di"ide the chocolate between them and shake =at. 9arefully di"ide the custard mi& between the dishesE makin sure the chocolate isnKt disturbed. Fill the tray with water until it is halfway up the sides of the dishes. 9ook in the preheated o"en for around 57 to +/ minutes until slihtly wobbly in the middle. Dllow to cool, then sprinkle with some suar, and carameli%e with a blowtorch. *ropane :as #orch WarninG *ropane as torches are hihly =ammable and should be kept away from heat or =ame, and A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 should not be e&posed to proloned sunliht. *ropane as torches should only be used in well,"entilated areas. When lihtin a propane as torch, place the torch on a =at, steady surface, facin away from you. ?iht the match or lihter and then open the as "al"e. ?iht the as !et, and blow out the match. Dlways turn of the burner "al"e to Ufner tihtU when fnished usin the torch. 9hildren should ne"er use a propane as torch without adult super"ision. FieldG + ser"ins *rep #imeG 47 minutes 9ook #imeG // minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !arinated Lamb 1 eg amb, boned 1 arge bunch mint, roughy cho##ed 1 arge bunch ciantro, roughy cho##ed ' coves garic, #eeed 14 1&' ounces !3** grams" natura yoghurt 1&' !14-ounce&4** gram" can chick#eas, drained and mashed <ea sat and freshy ground back #e##er 1 emon, )uiced 0ray Doasted CegetabesB 6aby carrots Kuartered fenne, %ith its o%n eafy to#s Kuartered red onions ?hoe baby turni#s 6utternut squash, cut into chunks Eerusaem artichokes, scrubbed and haved 1&' !14-ounce&4** gram" can chick #eas, drained 8round cumin Coriander seeds Hutmeg /ive oi <at and freshy ground back #e##er ?ambG *re,heat the o"en to +2/ derees F (227 derees 9). >ash up the coriander and mint and mi& with the yohurt, arlic, and seasonin. Beser"e half to use as a sauce once the lamb is cooked. $core the lamb pieces, season with the salt and pepper and mi& with half the marinade and the chickpeas, so it is all coated. #ransfer the marinade and lamb to a plastic ba and seal. *lace in the refrierator until re'uired. #o cook, place the meat directly on the o"en shelf abo"e the tray of "eetables for appro&imately +/ minutes. NeetablesG *re,heat the o"en to +2/ derees F (227 derees 9). *lace all the "eetables in a roastin tray, add the A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 chickpeas, cumin, coriander seeds, nutme, sea salt, pepper, and oli"e oil and toss toether. 9ook in the preheated o"en for 27 minutes then remo"e the foil and continue roastin for 27 to 57 minutes until the "eetables are tender and olden. FieldG 47 to 42 ser"ins *rep #imeG 2/ minutes Inacti"e *rep #imeG 4 to 2+ hours 9ook #imeG /7 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !y Fa(ourite Way o, 2ressin 'ysters /ysters %ith <haots and Ded ?ine CinegarB 1 to ' shaots, (ney cho##ed ' teas#oons sugar 3 tabes#oons red %ine vinegar <at and freshy ground back #e##er <i& inredients toether in a small ser"in dish. ?ea"e for 47 minutes and taste. Ddd more suar if re'uired. /ysters %ith Chie, 8inger, and Dice ?ine CinegarB + haf thumb-si-ed #iece #eeed ginger, (ney grated 9 tabes#oons rice %ine vinegar 1 red chie, seeded and (ney cho##ed + itte (ney siced ciantro eaves 1 teas#oon sugar <ea%eed, as a garnish .aved emons, as an accom#animent <i& toether all the inredients in the ser"in dish. #aste and add suar if re'uired. $er"e with the oysters. $er"e on some crushed on a round tray with seaweed and 402 lemons. FieldG 2 do%en oysters *rep #imeG 4/ minutes 9ook #imeG DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Summer Fruit and Prosecco Jelly , #ints mixed soft fruit !backberries, ras#berries, stra%berries, bueberries, red currants" 4 eaves geatine 1&' cu# !14* grams" eder2o%er cordia 1 1&' cu#s !4'3 miiitres" :rosecco !s#arking Itaian %ine", chied ' hea#ing tabes#oons caster sugar Di"ide the ripe fruit into M small lasses. *lace all the lasses on a tray and chill in the refrierator. $oak the elatine lea"es in some cold water for a minute, then drain, and add the elatine back to the bowl with the cordial. Best abo"e a pan of water o"er a medium heat and stir constantly until the elatine and cordial become syrupy. Dt this point you can add suar, stir until dissol"ed, then remo"e the bowl from the heat, and let it sit at room temperature for a minute or two. Bemo"e the chilled *rosecco and chilled fruit from the refrierator. #he idea bein that the fruit molds and *rosecco are all chilled, so the bubbles stay in the !elly when it sets and they f%% in your mouth when you eat it. *our the *rosecco into the cordial mi&, then di"ide between the lasses o"er your fruit. $ome of the fruit miht rise to the top, so usin your fner, !ust push the fruit down into the !elly mi& so that it is sealed and will then keep well in the refrierator. *lace in the refrierator for an hour to set. #o ser"e, dip the lass in to a bowl of hot water to loosen the outside of the !elly, then turn it out onto a plate. FieldG M ser"ins *rep #imeG 4/ minutes Inacti"e *rep #imeG 4 hour 9ook #imeG 47 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pine +ut and 3oney Tart For the #astryB 4 ounces !113 grams" butter $ 1&' ounces !1** grams" confectioners' sugar :inch sat , ounces !''3 grams" a-#ur#ose 2our ' egg yoks ' tabes#oons cod mik or %ater 1 ounces !''3 grams" #ine nuts 1 ounces !''3 grams" butter 1 ounces !''3 grams" caster sugar $ arge eggs, #referaby organic 4 tabes#oons 8reek (g tree honey 4 ounces !113 grams" a-#ur#ose 2our 1 orange, -ested 7emon thyme, eaves #icked, #us extra, for garnish :inch sat <erving suggestionsB carmei-ed (gs and creme fraiche Fou can make the pastry by hand or in the food processor. 9ream toether the butter, suar, and salt and then rub or pulse in the =our and e yolks. When the mi&ture has come toether, lookin like coarse breadcrumbs, add the milk or water. :ently pat toether to form a small ball of douh. Wrap and let rest for an hour. 9arefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 42, inch (57,centimeter) tart pan. *ush the pastry toether and le"el out and tidy up the sides. 9o"er and let to rest in the free%er for about 4 hour. *re,heat o"en to 5/7 derees F (4.7 derees 9), and bake the pastry for around 4/minutes until lihtly olden. Beduce the o"en temperature to 52/ derees F (4;7 derees 9). While the pastry is in the o"en, toast the pine nuts under the rill. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Qsin a spatula, or a food processor, whip the butter and suar until liht and =ufy. $tir in your pine nuts, add the es 4 at a time, and then fold in the honey, =our, thyme, orane %est, and salt. $poon into the tart shell and bake for 57 to 5/ minutes. Ddd a few uncooked pine nuts to the top of the mi&ture for decoration. $er"e with carameli%ed fs (rilled with a little suar), creme fraiche and a little lemon thyme. FieldG 47 to 42 ser"ins *rep #imeG 4/ minutes Inacti"e *rep #imeG 2 hours 9ook #imeG /7 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hili con "arne ' medium onions 1 cove garic /ive oi ' eve teas#oons chii #o%der 1 hea#ed teas#oon ground cumin !or crushed cumin seeds" <ea sat and freshy ground back #e##er 1 #ound !433 grams" chuck, minced or ground 4 ounces !'** grams" sun-dried tomatoes in oive oi 1 fresh red chie, deseeded and (ney cho##ed ' !14 ounce" cans cho##ed tomatoes !4** grams" 1&' stick cinnamon 3 ounces %ater ' !14 ounce" cans red kidney beans, drained !4** grams" If you are oin to use the o"en method, preheat the o"en to 577 derees F (4/7 derees 9). 9hop up the onions and arlic in the food processor and fry in some oli"e oil until softened. Ddd the chili powder and cumin and a little seasonin. 9hop up the meat in the processor and add to the pan, cookin it until slihtly browned. *lace the sun,dried tomatoes and chile in the processor with the oil and blend to form a paste. Ddd these to the beef with the tomatoes, cinnamon stick, and a winelass of water. $eason a little more, if need be. >rin to the boil, co"er with reaseproof paper and a lid, then either turn the heat down to simmer and cook for 4 402 hours or transfer the pan to the o"en for about 4 402 hours. Ddd the red kidney beans 57 minutes before the end of cookin time. FieldG - to . ser"ins *rep #imeG / minutes 9ook #imeG 4 hour /7 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 The Best Pasta Salad 11 ounces !$1* grams" sma she-sha#ed #asta $ coves garic 1 ounces !''3 grams" yeo% cherry tomatoes 1 ounces !''3 grams" red cherry tomatoes 1&' cucumber 1 handfu back oives, #itted ' tabes#oons fresh chives I handfu fresh basi 4 tabes#oons extra-virgin oive oi 4 tabes#oons %hite %ine vinegar <ea sat and freshy ground back #e##er >rin a lare pan of salted water to the boil, add the pasta and arlic, and simmer for about / minutes or until al dente, and drain. *ut the arlic to one side for the dressin. *ut the pasta in a bowl. 9ut the tomatoes, cucumber, and black oli"es into small pieces, about half the si%e of the pasta, and place in the round metal container. Bouhly chop the herbs and place these in the container. Qsin a fork mash the cooked arlic clo"es on the board with a little salt, add to the salad. Ddd the oil, "inear, and seasonin. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 2/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 The Best 3ot "hocolate 0his a great %ay to make the best hot chocoate, ca##uccino or frothy mik drinks at home %ithout having to buy any ex#ensive machinery. + you need is a good-si-ed thermos 2ask or a #astic )ug %ith a scre%-to# id. I've even made #ukka ovatine ike thisG 0his takes around $ or 4 minutes to make. 1 #int mik ' tabes#oons the best hot chocoate #o%der + handfu of marshmao%s Firstly, put a pan of milk on to the heat. >rin to a simmer, not a boil, and while itKs heatin, put a tablespoon of chocolate powder into each mu. Ddd a little warmish milk from the pan to each mu, you !ust need enouh to dissol"e the chocolate powder. Dt this point, plonk a few marshmallows into each mu. When the milk is at a simmer, carefully pour it into a plastic !u or =ask. I normally do this o"er a sink as I always end up spillin a bit (the trick is to ha"e a bi enouh !u or =ask so the milk only half flls itG you need the e&tra space for shakin and frothin). $crew the lid on tihtly, place a cloth o"er the lid for safety, and shake hard for a minute. Bemo"e the lid, mindin the steam, and pour into your mus. D little stir and you can slurp your way to hea"enL FieldG 2 ser"in *rep #imeG 4 minute 9ook #imeG + minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Sushi Rolls 14 ounces !4**miiiters" sushi rice 19 ounces !43*miiiters" %ater 9 tabes#oons rice %ine vinegar ' tabes#oons sugar ' teas#oons sat 1 #ack of nori sea%eed sheets, haved :icked ginger ?asabi <oy sauce For the (ingsB <#ring onions @noki mushrooms Da% samon Da% tuna Cucumber Wash the rice well and drain. 9o"er with the measured water and brin to a simmer. 9o"er and cook for 42 minutes then lea"e to sit for / minutes with the lid on. <eanwhile, heat the "inear, suar, and salt until dissol"ed then lea"e to cool. #urn the cooked rice out onto a =at tray to cool. When cool, place in a bowl, stir in the "inear solution, and mi& with a wooden spoon. ?ay half a sheet of nori seaweed onto a rollin mat. Dip your hand in cold water and 'uickly place a handful of rice in a line alon the seaweed. Flatten out with your fnertips usin the water to stop any stickin. #he key is to do this 'uickly. #he rice should co"er half the width of the sheet so now you can place your combo of fllin in the middle of the rice. Qse the mat to roll up the sushi roll, pinch and s'uee%e the mat to shape it into a round ciar shape. *ractice makes perfectL $lice into inch,thick rolls with a sharp knife, turn onto their sides so the rice is facin upwards, and ser"e with the pickled iner and wasabi mi&ed with soy sauce. FieldG + to - ser"ins *rep #imeG 47 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 9ook #imeG /7 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pi11a ' #ounds, $ ounces !1 kiogram" strong bread 2our 1 ounce !$* grams" sugar 1 ounce !$* grams" sat 1 ounce dried yeast 1 #int !393 miiitres" te#id %ater ' tabes#oons oive oi 0o##ings, reci#es foo% *ut the =our onto a work surface or use a bowl, if you are short of space. Qsin your fners, make a bi well in the middle of the =our. Ddd the suar, salt and yeast then pour in the tepid water and oli"e oil. Qsin a fork, make circular mo"ements from the centre mo"in outwards, slowly brinin in more of the =our until all the yeast mi&ture is soaked up. #his should be startin to look like douh now so you can start to work and knead it until it is smooth. #his should take around + minutes. Boll out to a sausae shape and di"ide into . or 47 balls, dependin on how lare you want the pi%%as to be. Flour the surface and roll each pi%%a out to about the thickness of 5 beer coasters (405 of an inch). #hey donKt ha"e to be perfectly round, they should look home,made. *lace each pi%%a on a lihtly oiled and =oured piece of tin foil. Flour the top of the pi%%a, placin another on top of it. Flour that and repeat this until all the pi%%as are stacked toether. #hese can be fro%en for a couple of months, placed in the fride for 47 hours, or cooked straiht away. ?ihtly top with your chosen toppin (the simpler the better) and bake directly on the o"en bars for 47 minutes at your o"enKs hihest temperature. 0o##ingsB 0omatoB , #um tomatoes <#rinke dried oregano >ri--e oive oi For enouh to co"er eiht bases, chop and de,seed plum tomatoes, dry with kitchen paper, sprinkle with a little dried oreano and a dri%%le of oli"e oil. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Carious to##ing ingredientsB <iced mo--area Docket !+rugua" :armesan /ives <un-dried tomatoes +rtichoke hearts :rosciutto :anchetta +ny interesting cheeses - use your imagination FieldG . (47,inch) pi%%as, 4- ser"ins *rep #imeG 47 minutes 9ook #imeG 4 hour 47 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pancakes 0hese +merican #ancakes are greatG Instead of being thin and siky ike French cre#es they are %onderfuy 2u=y and thick and can be made to #erfection straight a%ay. <im#e, sim#e, sim#e - my Eoos goes mad for themG $ arge eggs 1 cu# 2our !1'' grams" 1 hea#ed teas#oon baking #o%der 1&' cu# mik !11* miiitres" :inch sat First, separate the es, puttin the whites in 4 bowl and the e yolks into another. Ddd the =our, bakin powder and milk to the e yolks and mi& to a smooth thick batter. Whisk the whites with the salt until they form stif peaks. Fold into the batter P it is now ready to use. Heat a non,stick pan on a medium heat. *our a little oil onto some kitchen paper and spread onto the pan. *our some of your batter into the pan and fry for a couple of minutes until it starts to look olden and frm. Dt this point, sprinkle your chosen =a"ourin onto the uncooked side before loosenin with a spatula and =ippin the pancake o"er. 9ontinue fryin until both sides are olden. Fou can make these pancakes lare or small, to your likin. Fou can ser"e them simply dowsed in maple syrup and e"en some butter or creme fraiche. 6r try one of these reat =a"orins. Oice one. /#tiona 0o##ingsB Corn on the cob 6acon or #ancetta 6ueberries 6ananas <te%ed a##es Chocoate ;a#e syru# +nything ese you can imagine... :.<. 5ou must try the corn #ancakes, they are great. /n one A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 conditionB you must use fresh corn. 0o do this, remove the outer eaves, and carefuy run a knife do%n the cob, this %i oosen a the ovey #ieces of corn. I ike to have some gried bacon over my corn #ancakes, dri--ed %ith a itte ma#e syru#. 0his sounds boody horrid but it honesty tastes #ukkaG FieldG + Q@ ser"ins, 2 Q$ ser"ins, . pancakes total *rep #imeG / minutes 9ook #imeG 27 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !ussels and Sweet Leeks 0his dish is a reay sociabe thing. Eust %hack it in a big bo% and get your friends to dive in. .ave a oaf of crusty bread %ith it and you have a tasty mea that is com#etey sim#e. $ medium eeks, ceaned and roughy cho##ed $ coves garic, (ney siced /ive oi ' knobs !tabes#oons" butter 1&' gass !about $ ounces" ;arsaa, sherry, or %hite %ine 1&4 #int !14* miiitres" cream ' 1&' #ounds !1.1kiograms" musses, ceaned and de-bearded + good handfu of #arsey, roughy cho##ed <at and freshy ground back #e##er In a lare pan, slowly fry the leeks and arlic in a ood lu of oli"e oil and the butter. Dfter / minutes, they should be "ery soft and sweet to taste. *our in the alcohol, turn the heat up, and simmer for 4 minute until the alcohol smell disappears, lea"in you with the fantastic essence. #hen add the cream, brin back to the boil, and add all the mussels. $imply boil with a lid on until all the mussels ha"e opened, discard any that remain closed. #o make life easier, you could make the sauce in ad"ance and keep it in the refrierator until you need to cook the mussels. #his is kind of handy if you are ha"in a party as youKll ha"e more time to chill out with a drink. When the mussels are cooked, stir in the parsley and correct the seasonin. $er"e in a lare bowl with some crusty bread. FieldG + ser"ins *rep #imeG 2/ minutes 9ook #imeG 4/ minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "hristmas Bombe 0his is an exceent Christmas s#ecia that is very sim#e and great to get in the bag as you can make it days before the big day. For the chocoate s#ongeB 4 ounces !'**grams" butter 4 ounces !'**grams" caster sugar $ arge eggs 4 ounces !'**grams" sef-rising 2our 1 rounded teas#oon baking #o%der $ rounded tabes#oons cocoa #o%der For the (ingB ' !'3* gram containers" ricotta cheese !about 11 ounces" +round ' $&4 ounces !,* grams" sugar 1 handfu of mixed gace fruit 1 tin cherries, drained 4 ounces !1** grams" chocoate, broken u# 1 handfu 2aked or shaved or thiny siced amonds ' hea#ing tabes#oons good co=ee beans, crushed ' egg %hites + good dri--e orange iqueur Cocoa #o%der for dusting *reheat o"en to 5/7 derees F. ?ine 2 (47,inch) (2/ centimetres) cake tins with reaseproof paper and rub with a little butter. In a mi&er, beat the butter and suar toether until =ufy. Ddd the es, =our, bakin powder, and cocoa powder. <i& well and di"ide into the cake tins. 9ook for ; to . minutes at 5/7 derees F (4.7 derees 90as +) until frm but soft. $o, you ha"e ; to . minutes, while the spone is cookin, to make the fllin. Ddd the ricotta to a food processor and blit% with the suar until shiny and smooth. $coop into a bowl, add the chopped fruit, cherries, chocolate, and almonds and stir toether. Oow add the cofee to taste (bash the hell out of the beans usin somethin hea"y wrapped in a tea towel, or use a A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 cofee rinder if you donKt like too much noiseP). Whip up the e whites and fold into the ricotta mi&. >y now, the spone is probably ready. #urn it out while it is still hot and cut it into . wedes. ?ine a shallow round bowl, about M,inches (25 centimetres) across, with two sheets of clin flm, makin sure it fts the shape of the bowl. #hen ft half of the spone pieces neatly around the insides of the bowl (as you would if you were makin summer puddin). Dri%%le with li'ueur, then pour in the ricotta mi&ture. ?e"el it out, then place the remainin spone o"er the top. Dri%%le aain with li'ueur. *ull the clin flm o"er the top and weih it down with some plates, pushin down on them before placin in the free%er for at least + hours. $er"e this Ksemi freddoK (semi fro%en), dusted with cocoa powder and sliced into wedes. If itKs "ery fro%en then thatKs fneE !ust pull it out of the fride when dinner is ser"ed so it can slowly thaw as you are eatin. FieldG 47 to 42 ser"ins *rep #imeG 4/ minutes Inacti"e *rep #imeG + hours 9ook #imeG 57 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Broken Potatoes ' #ounds, $ ounces !1-kiogram" #otatoes, #eeed /ive oi :ork fat <at and freshy ground back #e##er + handfu of rosemary eaves *reheat o"en to +2/ derees F. 9ook the potatoes in salted boilin water for about 4/ minutes, or until your knife slides easily throuh them. Drain and lea"e for / minutes. Dri%%le a roastin tray with a little oli"e oil and any handy pork fat. $eason, then throw in the potatoes, and push down on each of them to break them up slihtly. #hen pound up the rosemary in a pestle and mortar to bruise and release its =a"ours. Ddd + ood lus of oli"e oil, stir around, and dri%%le o"er the potatoes. Boast for +7 to /7 minutes at +2/ derees F (227 derees 90as ;) until crisp and olden. FieldG + to - ser"ins *rep #imeG 47 minutes 9ook #imeG 4 hour 47 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pork with Peaches 0his fruit and meat combo is great. 8ive it a bash as it makes a reay good change to #ain od roast #ork. 1 !$ 1&' #ound" !1 1&' kiogram" #ork oin, boned 1 bunch fresh thyme, eaves #icked 1 bub garic 4 ounces !'** grams" butter ' tins !cans" #eaches in natura )uice, drained <at and freshy ground back #e##er +round 13 sices of #ancetta, streaky bacon, or :arma ham 1 gass !about 9 ounces" %hite %ine + itte 2our 1 gass !about 9 ounces" %ater *reheat the o"en to +2/ derees F (227 derees 90as ;). $core the skin of the pork throuh the fat, the incisions should be about 4 centimetre apart. #urn o"er. <ake a pocket for the stuIn by cuttin an incision at an anle, about 5 inches (;./ centimetres) deep in the centre of the streaky part of the loin, workin away from the eye meat. $tartin slihtly in from the side of the meat, slowly slice alon the loin not 'uite to the end, this will ensure your stuIn wonKt fall out. 9hop half the thyme with 4 clo"e of arlic and scrunch toether with the butter, 4 tin of peaches, and a ood pinch of salt and pepper. *ush the butter into the pocket and pat back into shape. ?ay the pancetta, bacon or *arma ham o"er the pork, lea"in the skin side unco"ered, and tie up frmly with 5 to + pieces of strin. *lace skin,side up in a roastin tray with the remainin peaches, the arlic clo"es, thyme, and half of the white wine. Boast for around 4 hour until the skin is crisp and olden. When ready, remo"e the pork and peaches to a plate and lea"e to rest for 4/ minutes whilst you fnish the sauce. #o do this, remo"e most of the fat from the roastin tray, then place the tray o"er a hih heat. $'uash the cooked arlic and add 4 tablespoon of =our. $tir and add the rest of the wine with a lass of water or stock. $immer and lea"e to reduce for a few A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 minutes. $train and add any e&tra !uices from the rested pork. 9heck the seasonin and consistency and ser"e dri%%led o"er the sliced pork. FieldG - to . ser"ins *rep #imeG 47 minutes 9ook #imeG 4 hour 2/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Linuine with Pancetta, 'li(e 'il, "hile, "lams and White Wine Sauce 1 #ound dried good quaity inguine /ive oi 4 rashers #ancetta or dry-cured smoky bacon, siced thiny 1 arge cove of garic, (ney cho##ed 1 to ' dried red chies, crumbed 1 1&' #ounds cams ' gasses !1* ounces" of %hite %ine 1 good handfu of #arsey eaves, roughy cho##ed <at and freshy ground back #e##er 9ook your linuine in salted boilin water until al dente. <eanwhile, et a pan hot and add a couple of ood lus (tablespoons) of oli"e oil and the pancetta. Fry until olden, then add the arlic and chilies. $often them slihtly and add the clams. $tir, then add the white wine. *ut a lid on the pan and cook for a further couple of minutes until all the clams ha"e openedSdiscard any that remain closed. Bemo"e from the heat and add the drained linuine. $tir in the parsley, correct the seasonin and ser"e with all the cookin !uices. FieldG - ser"ins *rep #imeG 27 minutes 9ook #imeG 4/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Salmon Fillet Wra**ed in Prosciutto with 3erby Lentils, S*inach and 5ohurt 1 ounces entis 4 !,-ounce" samon (ets, skinned and #in-boned <at and freshy ground back #e##er , sices of #rosciutto 4 tabes#oons oive oi 1 emon, )uiced ' good handfus mixed herbs !2at-eaf #arsey, basi, and mint", cho##ed $ arge handfus s#inach, cho##ed 4 ounces #ain yoghurt, ighty seasoned %ith sat and #e##er *reheat the o"en to +2/ derees F. *ut the lentils into a pan, co"er with water, brin to a boil and simmer until tender. $eason the salmon fllets with a little pepper before wrappin them in the prosciutto slices. ?ea"e some of the =esh e&posed. Dri%%le with oli"e oil and roast in the o"en for around 47 minutes until the prosciutto is olden. Feel free to cook the salmon for less time if pinker is to your likin. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon !uice and oli"e oil. 3ust before ser"in, stir the herbs and spinach into the lentils on a hih heat, until wilted. *lace on plates with the salmon and fnish with a dri%%le of lihtly seasoned yohurt. FieldG + ser"ins *rep #imeG 2/ minutes 9ook #imeG +/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Baked Fennel with &arlic Butter and /ermouth 0his dish is so quick. I made it the other day, chucked it together and itIs reay ight and 2avoursome. It goes fantasticay %e %ith any meat or (sh. $ arge heads fenne 1 cove garic, (ney siced $ arge knobs !tabes#oons" of butter ' %ine gasses !1* ounces" vermouth !%hite %ine aso %orks" <at and freshy ground back #e##er *reheat the o"en to +2/ derees F. Bemo"e any discoloured parts of the fennel, then cut the tops of and slice fnely, reser"in the lea"es. I normally slice each fennel from the top to the root, into about + pieces, but its not that important. Fou can slice them fner and more delicately if you like. ?iterally throw all the inredients e&cept the reser"ed lea"es into a bakin dish. Bip of a piece of parchment paper, run it under cold water and scrunch it up to make it soft. #hen place it snuly o"er and around the fennel, not the actual dish. #his bakes and steams the fennel at the same timeSbasically makin it really tastyL 9ook in the preheated o"en for 27 minutes, or until tender. $catter with the fennel lea"es before ser"in. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 2/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Pinea**le and &ra*e,ruit Fra**e 0his reci#e %orks %ith )ust about any fruit or combination of your choice because the #rinci#e is so basic. + fra##e is basicay a cross bet%een a granita !ike an icy <ush :u##y" and a smooth sorbet. +s both #inea##es and gra#efruits can vary so much in natura s%eetness, add the sugar to your o%n taste. ' ri#e #inea##es, #eeed and roughy cho##ed $ gra#efruits, haved and )uiced <ugar, to taste Whi%% up the pineapple in a li'uidi%er until smooth and pass throuh a course sie"e. Ddd the rapefruit !uice and stir in suar to taste, rememberin that the sweetness from the suar will lessen slihtly when fro%en, so to use a touch more than you normally would. *lace in the free%er for around 2 402 hours to set, stirrin e"ery +/ minutes. FieldG + ser"ins *rep #imeG 27 minutes 9ook #imeG 2 hours +7 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "am*ari and Passion,ruit Sorbet 1 cu# %ater 4 ounces sugar 13 #assion fruits 1 %ine gass !3 ounces" Cam#ari *lace the water and suar in a pan, brin to the boil and simmer for / minutes. Bemo"e from the heat and allow to cool for a while. Hal"e the passion fruits and scoop out the =esh, seeds and !uice usin a spoon. $tir this upSyou can pass it throuh a sie"e to remo"e the seeds, but 'uite frankly I think thatRs pala"er (nonsense). I like the seeds. <i& the passion fruit with the 9ampari and suar syrup in a plastic tub or earthenware dish and place in the free%er. :enerally, sorbet takes 2 hours to set. #ry to stir it around e"ery 402 hour if you remember. $er"e on its own, with some seasonal fruit, or in a cone with some "anilla ice cream. FieldG + ser"ins *rep #imeG / minutes 9ook #imeG 2 hours 4/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Salad o, Boiled Potatoes, A(ocado and "ress I had to do this saad, even though cress must be one of the tackiest things in the %ord. For some reason IIm absoutey addicted to it and ove it to bits. 0his is my favourite combination. 1 1&' #ound scrubbed ne% %axy #otatoes 1 arge ri#e avocado $ bunches of cress, %ater or #e##er, %ashed /ive oi 1 to ' emons, )uiced <at and freshy ground #e##er 9ook the new potatoes in salted boilin water until "ery tender, then drain. $lice the a"ocado in half and remo"e the stone. *eel and slice it lenthways into thick slices or chunks (howe"er you really like) and place in a bowl. $lice any lare potatoes in halfS this will e&pose their =esh to the oli"e oil and lemon !uice. If they are small, lea"e them whole. Ddd to the bowl. #hrow the cress in, then add a couple of ood lus (tablespoons) of oli"e oil and lemon !uice, to taste. $eason and toss. $er"e on a bi plate, scattered with any remainin cress. #his is brilliant with chicken, fsh or as a salad on its own, especially in the summer. FieldG + to - ser"ins *rep #imeG 47 minutes 9ook #imeG 57 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "eleriac and "elery Salad 0his is a reay cean saad, fantastic %ith (sh or cod meats. For it to be as deicate as it shoud be, the ceery and ceeriac shoud be very (ney siced. 5ou can do this by hand %ith a knife or %ith a mandoin sicer, %hich you can #ick u# reay chea#y. It %i make the )ob so much easier. I normay use 1 %hoe ceeriac to 1 head of ceery. Dll you ha"e to do is strip back the celery and peel the celeriac and then fnely slice. *lace in a bowl with some chopped =at, leaf parsley and a handful of pomeranate seeds (make sure you use !ust the red seeds, not the bitter yellow stuf). $eason and dress with oli"e oil and lemon !uice dressin. #his salad can be dressed a little before you need it, as opposed to at the table. *lace on a lare plate and sprinkle with some e&tra pomeranate seeds. $ometimes I crumble oatRs cheese o"er this, or some ricotta salata which I encrust with dried herbs, salt and pepper, dri%%led with oli"e oil and bake until olden in a hot o"en. Dll you ha"e to do is strip back the celery and peel the celeriac and then fnely slice. *lace in a bowl with some chopped =at, leaf parsley and a handful of pomeranate seeds (make sure you use !ust the red seeds, not the bitter yellow stuf). $eason and dress with oli"e oil and lemon !uice dressin. #his salad can be dressed a little before you need it, as FieldG + ser"ins *rep #imeG 27 minutes 9ook #imeG 2 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Botham Burer ' #ounds minced beef, #referaby organic ' medium red onions, (ney cho##ed ' eggs 1 to ' handfus fresh bread crumbs 1 tabes#oon coriander seeds, crushed 1 sma #inch cumin seeds, crushed 1 hea#ed teas#oon >i)on mustard <at and freshy ground back #e##er *reheat o"en to +/7 derees F. <i& and scrunch all the inredients toether. Qse the bread crumbs as re'uired to bind and lihten the mi&ture. Di"ide into +, then ently and lihtly mold and pack each burer toether into smallish cricket,ball, si%ed shapes. *lace in the o"en and roast for 2/ minutes, which should lea"e the middle slihtly pink and the outside nice and crispy. $er"e with a riddled bun, a little salad, some herkins, tomato salsa, a pint of :uinness and a bottle of @etchup. How%atL #he ood thin about burers is you can make them thin and bi, fat and bi, or e"en turn them into meatballs. In the early days of 9ricketers, the pub where I rew up, I remember my dad used to ser"e a whoppin reat burer the si%e of a cricket, ball topped with a hue amount of 9heddar cheese and homemade tomato relish. He "ery classily called it the >otham burer. #hatKs what I lo"e about Jsse& boysK sheer taste. Feel free to add e&tra spices if thatKs what takes your fancy, but hereKs a really solid basic beefburer recipe. I ne"er thouht when I became a chef that I would come back round to respectin the famous beefburer. Qnfortunately it hasnKt been on the pubKs menu for about 47 years, what a shame. #his miht chane DadKs mind. FieldG + ser"ins *rep #imeG 27 minutes 9ook #imeG 5/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 "a9un S*icy Rub ' tabes#oons #a#rika ' tabes#oons cayenne #e##er 1 tabes#oon back #e##ercorns, ground ' coves garic, #eeed and crushed $ tabes#oons onion 2akes ' tabes#oons dried oregano <at *ound all the inredients toether until you ha"e a powdery consistency and rub all o"er your chosen meat. FieldG 402 cup *rep #imeG / minutes 9ook #imeG ; minutes F!$$!l S!!&, Th()! a$& Ga*l#c R+, 4 tabes#oons fenne seeds ' good handfus fresh thyme eaves ' coves garic 1 bay eaf, ri##ed <at and freshy ground back #e##er *ound toether and rub all o"er your chosen meat. FieldG 402 cup *rep #imeG 47 minutes 9ook #imeG / minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 3ot and Frarant Rub ' tabes#oons fenne seeds, crushed ' tabes#oons cumin seeds, crushed ' tabes#oons coriander seeds, crushed 1&' tabes#oons fenugreek seeds, crushed 1&' tabes#oon back #e##ercorns, crushed 1 cove, crushed 1&' a cinnamon stick, broken into sma #ieces ' cardamom #ods, crushed <at <i& toether the inredients and smear o"er your chosen meat before lea"in it to marinate FieldG 402 cup *rep #imeG 47 minutes 9ook #imeG 2 minutes Ros!)a*(, Ga*l#c a$& L!)o$ Ma*#$a&! ' good handfus fresh rosemary, #ounded 9 coves garic, crushed 1* ugs !1* tabes#oons" oive oi $ emons, haved, )uiced and skin squashed Freshy ground back #e##er <i& e"erythin toether and massae on to your chosen meat. ?ea"e the meat in the marinade until your ready to cook it FieldG 4 cup *rep #imeG 47 minutes 9ook #imeG / minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 5ohurt, !int and Lime !arinade 1 #int natura organic yoghurt ' good handfus of fresh mint, cho##ed ' imes, -ested and )uiced 1 tabes#oon coriander seeds, crushed <at and freshy ground back #e##er + cou#e of ugs !' tabes#oons" oive oi <i& toether the inredients and smear o"er your chosen meat before lea"in it to marinate. FieldG 2 402 cups *rep #imeG 47 minutes 9ook #imeG 5 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Asian !armalade ' staks emon grass, crushed and bruised 1 sma handfu kaLr ime eaves, torn ' tabes#oons soy sauce ' coves garic, crushed 1 thumb-si-ed #iece ginger, #eeed and cho##ed 1 fresh red chie, (ney cho##ed ' imes, -ested, haved, and )uiced 1* good ugs !tabes#oons" oive oi $crunch the whole lot toether in a bowl and coat o"er your chosen meat. Dlso works brilliantly with fsh. FieldG 4 cup *rep #imeG 4/ minutes 9ook #imeG 2 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Seared .ncrusted "ar*accio o, Bee, 1 hea#ing tabes#oon %hoe coriander seeds, smashed 1 handfu rosemary, (ney cho##ed <at and freshy ground back #e##er 7ight s#rinking dried oregano $ 1&' #ound (et of beef 1 handfu ginger, #eeed and (ney siced ' to $ red or green chies, seeded and (ney siced 8ood handfu radishes, (ney siced <ma handfu coriander, eaves #icked, staks (ney siced <esame oi <oy sauce, to taste ' imes, )uiced *ound the coriander seeds in a pestle and mortar, then mi& the chopped rosemary, salt, pepper and oreano and sprinkle on a board or work surface. Boll and press the fllet of beef o"er this, makin sure the meat is completely co"ered with the coatin. In a "ery hot, rided pan, or on a barbecue, sear of the meat for around / minutes until brown and slihtly crisp on all sides. Bemo"e from the pan. Dllow it to rest for / minutes before slicin as thinly as possible and lay the sliced beef on a lare plate. :ather the iner slices and slice fnely across into little delicate matchsticks. Flick these randomly o"er the beef with the chiles, radishes and coriander. Dri%%le with a "ery small amount of sesame oil, some soy sauce and freshly s'uee%ed lime !uice. FieldG - ser"ins *rep #imeG 4/ minutes 9ook #imeG 47 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Slow-"ooked and Stu,,ed Baby Bell "hile Pe**ers 1* sma, round baby be chie #e##ers !cherry #e##ers" <ma botte oive oi ' good handfus rocket !arugua" 1 good handfu #arsey 1 sma handfu ca#ers, soaked and drained 1 handfu anchovies 1* tabes#oons basamic vinegar or enough to cover <at and fresh ground back #e##er Hal"e the chiles, remo"e the seeds and then wash in cold water. #hen drain. #ihtly pack into a lare earthenware dish and co"er with the oli"e oil then place in the o"en at 52/ for about +/ minutes until tender. 9arefully remo"e the dish from the o"en and lea"e to cool. #ake the chiles out of the dish. *our the oli"e oil back into the bottle. #his is reat on salads, o"er mo%%arella and other cheeses, on pi%%as, or o"er pasta. Finely chop the rocket, parsley and capers. Bouhly chop ancho"ies and then mi& e"erythin up in a bowl with balsamic "inear. $eason with salt and pepper. $tuf this fllin into your bell peppers (cherry peppers) and ser"e on a plate as tapas. FieldG 47 ser"ins *rep #imeG 27 minutes 9ook #imeG +/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Blackened Sweet Auberine 4 (rm aubergines !egg#ants" :inch ground cumin 1 cove garic, #ounded to a #aste @xtra virgin oive oi ' or $ emons, )uiced, or to taste <at and freshy ground back #e##er .andfu cho##ed ciantro, basi or #arsey, o#tiona *reheat the o"en to its hottest settin. *lace auberines (eplants) in a tray and cook at the top of the o"en for about 5/ minutes, until the insides are "ery soft and the outsides dry and almost crisp. Bemo"e from the o"en, slit the skin and scrape out the =esh. Ddd cumin and arlic, stir in and break up. Fou can make this smooth or coarse, dependin on how you like it. Ddd oli"e oil to loosen. Ddd lemon !uice and season, to taste. I would ne"er ser"e this hot but itRs reat warm or at room temperature. If addin herbs do this at the last minute, rouhly or fnely chopped. FieldG + to - ser"ins *rep #imeG 47 minutes 9ook #imeG 5/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Sweet "hili and Pe**er Salsa 0hiny siced focaccia tastes great %ith this di#. It is #erfect for drinks and #arties. ' red #e##ers 1&' red onion, (ney cho##ed 4 medium&arge red chiies, seeded and (ney cho##ed 1&' cove garic, (ney cho##ed , tabes#oons oive oi 1 tabes#oon red %ine vinegar 1 handfu #arsey, (ney cho##ed 1 handfu basi, (ney cho##ed <at and freshy ground back #e##er :rill the peppers whole, turnin at inter"als, until the skin is blackened. *lace in a bowl while still hot and co"er with plastic wrap. ?ea"e them to steam (this makes it easier to remo"e the skin from the peppers). $kin, remo"e seeds and fnely chop the peppers. #hen add the remainin inredients and mi& well. #aste for seasonin. ?ea"e for 4 hour to let the =a"ours de"elop. 9heck for seasonin before ser"in. FieldG - ser"ins *rep #imeG 47 minutes 9ook #imeG 47 minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 A*ricot and Pistachio Tarte Tatin 4 ounces sugar ' tabes#oons %ater 1* to 1' a#ricots 1 $&4 ounces unsated butter, diced 1 ounce sab #u= #astry <ma handfu thyme, eaves #icked <ma handfu sheed #istachio nuts, cho##ed *reheat the o"en to 52/ derees F (4;7 derees 90as 5). In a pan, simmer half the suar with a couple of tablespoons of water until a liht olden caramel has formed. <eanwhile, hal"e the apricots and remo"e the stones. Do not throw the stones away, I will e&plain why later. $prinkle the apricots with the remainin suar, mi&, and lea"e to sit for 47 minutes. #he suar will draw out the lo"ely !uicy sweetness from the apricots. 9heck the caramel sauce. If it is ready, remo"e from the heat. $tir in the butter and pour the sauce into a non,stick tart tin. Whack the apricots on top and spread them out to co"er the base of the tin. Oow take about half of your apricot stones and bash them open. Inside you will fnd a nutty kernel, which tastes !ust like Dmaretto, reat for addin =a"or.W Finely slice the kernels and sprinkle them o"er the apricots with half the thyme. Boll out the pastry until it is !ust slihtly larer than your tart tin. 9o"er the apricots with the pastry, pushin it riht into the sides of the tin. *lace the tart in the o"en for around 2/ to 5/ minutes until pastry is pufed and olden brown. When the tart is cooked, put a lare plate on top of the tin and turn the tart upside down onto it. $prinkle with the rest of the thyme and the pistachio nuts !ust before ser"in. Fantastic ser"ed with ice cream or whipped cream. WDpricot kernels should only be consumed cooked, as they ha"e trace amounts of nitrites in them, which are slihtly to&ic until roasted. A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 FieldG - to . ser"ins *rep #imeG 4/ minutes 9ook #imeG // minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Sea Bass with Fennel and 'li(es 4 !,-ounce" sea bass (ets ' handfus #ur#e and green basi and 2at-eaf #arsey, (ney siced 8ood extra-virgin oive oi ;adon sea sat Freshy ground back #e##er 1 or ' heads fenne, haved and (ney siced ' coves garic, #eeed and (ney siced 4 arge handfus green and red chard, staks (ney siced ?ine a tray with reaseproof paper and rub it with oli"e oil. $core the skin side of the fsh fllets (about halfway throuh the fsh) and stuf with the herbs. *lace the fsh, skin side up, on the tray and co"er with a few ood lus of oli"e oil and salt and pepper. >roil for / to ; minutes until skin is crisp and fsh is cooked throuh. :ently fry the fennel and arlic with a pinch of salt in a ood lu of oli"e oil, until softened and lihtly coloured. Ddd the chard, with another pinch of salt, and cook until the stalks are soft. For the sauceB 1 cove garic, (ney siced 4 to 9 anchovy (ets 4 good tabes#oons extra virgin oive oi ' arge handfus of sma back oives, stones removed $ ounces haf-and-haf .andfu of 2at eaf #arsey, roughy cho##ed #o make the sauce, ently fry the arlic and ancho"ies in the oli"e oil until soft. 9hop half the oli"es, keepin the other half whole and add these to the arlic and ancho"ies. Fry for another minute. Bemo"e from the heat and add the cream and parsley. $eason with a little pepper and add some more oli"e oil. $er"e the fsh and "eetables with the warm sauce poured o"er the top. FieldG . ser"ins *rep #imeG 5/ minutes A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 9ook #imeG 27 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Sticky "hocolate S*one Puddin 4 ounces sugar 4 ounces butter 4 ounces sef-raising 2our, sifted 1 rounded teas#oon baking #o%der $ arge eggs, #referaby free-range $ rounded tabes#oons cocoa #o%der , tabes#oons %arm %ater .andfu 2aked amonds $ $&4 ounces cooking chocoate, broken u# *reheat the o"en to 5/7 derees F (4.7 derees 9 0 as +). >eat the suar and butter until pale and =ufy. $ie"e the =our and bakin powder into the butter mi&ture. Ddd the es and mi& it all toether. #hen mi& the cocoa powder with . tablespoons of warm water, until smooth. Fold the chocolate paste, almonds, and chocolate pieces into the cake mi&ture. *our the mi&ture into a reased bakin tin, spreadin it out e"enly. >ake for about 4. to 27 minutes. For the chocoate sauceB $ $&4 ounces cooking chocoate $ $&4 ounces confectioners' sugar $ $&4 ounces butter 4 tabes#oons mik <eanwhile, melt the chocolate sauce inredients in a bowl o"er some lihtly simmerin water. $tir until blended well. When the puddin is cooked, remo"e from the o"en and pour o"er the chocolate sauce while still hot. FieldG . ser"ins *rep #imeG 47 minutes 9ook #imeG 57 minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Steak with a S*icy Rub 8ood handfu thyme, eaves eft on staks :inch cumin seeds <ma handfu fresh oregano ' coves garic, skin eft on :inch ;adon sea sat ' tabes#oons extra-virgin oive oi 1 emon, -ested and cho##ed , !, ounce" siroin steaks In a pestle and mortar, smash up the thyme, cumin seeds, oreano, arlic, and salt. Qsin your fst, bash the steaks to make them slihtly thinner and larer. Ddd the oli"e oil and lemon %est to the spicy rub and smear this into each steak. #he steaks can marinate for 27 minutes to . hours. Fry the steaks in a pan, the time will ob"iously depend on how you like your steak. <ake sure you let the steaks rest for / minutes before you ser"e them, they will be much !uicier. FieldG . ser"ins *rep #imeG 47 minutes Inacti"e *rep #imeG 2/ minutes to . hours 9ook #imeG 4/ minutes DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Tomato and Runner Beans 1 1&' #ounds !43*g" runner beans, siced diagonay into '-inch #ieces ' coves garic, (ney cho##ed + fe% good ugs !ounces" extra virgin oive oi 1 !', #ound" can cho##ed tomatoes <at and freshy ground back #e##er $team the beans in a foil co"ered colander o"er your potatoes or blanch in salted boilin water until tender. Whilst the beans are cookin, make a 'uick tomato sauce by fryin the arlic ently in some oli"e oil. Ddd the tomatoes and brin to the boil. Ddd a little salt and pepper and simmer for about 4/ minutes until you ha"e a thick tomato sauce. $eason, to taste. $tir the beans into the sauce until they are all co"ered FieldG - ser"ins *rep #imeG 4/ minutes 9ook #imeG 27 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 !ash , arge #otatoes, #eeed and cut into chunks 1&' #int singe cream !ight cream or haf-and-haf" $ good knobs !tabes#oons" butter <at and freshy ground back #e##er :inch nutmeg, o#tiona 9ook the potatoes in boilin salted water until tender. Drain and mash until smooth. Ddd the cream, butter, seasonin, and nutme and mi& well into your lo"ely mashed potato. FieldG . ser"ins *rep #imeG 47 minutes 9ook #imeG 57 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Slow-Roasted Le o, Pork with S*icy Scratchins 1 eg or shouder of #ork $ tabes#oons fenne seeds $ tabes#oons coriander seeds :inch dried chie #e##er 2akes ;adon sea sat and freshy ground back #e##er @xtra virgin oive oi, #us extra for dri--ing 1 bub garic, skin eft on the coves 1 handfu fresh sage 1 handfu fresh rosemary Dsk your butcher to remo"e and reser"e the skin and bone from the le of pork. #o make the scratchins, cut the skin into two pieces and score incisions throuh each piece. In a pestle and mortar, crush half the fennel seeds with half the coriander seeds, chile =akes, and a pinch of salt. $prinkle the spice mi& o"er the top and fnish of with another ood pinch of salt. *our a little oli"e oil o"er the pork skin and bake in the o"en, on a rack o"er a tray to catch the fat, in a preheated +2/ derees F (227 derees 90as ;) o"en until "ery crispy. <ake crisscross incisions all o"er the pork, on both sides. 9rush the remainin fennel and coriander seeds with another ood pinch of salt. $prinkle o"er both sides of the pork, and fnish of with a rindin of black pepper. *lace the pork and arlic clo"es in a roastin tray. 9o"er with a few ood lus of e&tra,"irin oli"e oil. *lace the sae and rosemary in a pestle and mortar and ently crush toether until they are lihtly bruised and ha"e released their =a"ours. Ddd + tablespoons of oli"e oil. $'uee%e the =a"oured oil o"er the pork and rub the herbs all o"er it. 9ook in the o"en in a preheated +77 derees F (277 derees 90as -) o"en for about + to + 402 hours. Dny lefto"ers are reat to use in sandwiches the ne&t day. FieldG 47 ser"ins *rep #imeG / minutes 9ook #imeG / hours DiIcultyG <edium A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER J JAMIE AMIE O OLIVER LIVER T THE HE N NAKED AKED C CHEF HEF 2 2 Summer "rumble $ 6ramey a##es, quartered, cored and (ney cho##ed ' #unnets !sma baskets, or #ints" backberries ' tabes#oons basamic vinegar <ma handfu basi, cho##ed 3 hea#ing tabes#oons sugar 4 hea#ing tabes#oons 2our 1&4 #ound butter *reheat the o"en to +77 derees F (277 derees 9 or as -). *ut the fruit into the bowl with the balsamic "inear, basil, and 2 tablespoons of suar. Ddd a little more suar if your blackberries are a bit sour. <i& and put aside to marinate. Qsin your fners, rub toether the =our, butter, and the rest of the suar (you can also do this in a food processor, !ust blit% until the mi&ture resembles fne breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic,lookin crumbleP with some bits bier than others. *ut the fruit into an o"enproof ser"in dish or into indi"idual dishes. $prinkle the crumble mi& o"er the fruit, makin sure to pile more into the middle of the dish. >ake it in the o"en for about 57 minutes, or until the middle of the crumble is e"enly olden and the fruit has started to bubble up around the edes. FieldG + ser"ins *rep #imeG 4/ minutes 9ook #imeG 57 minutes DiIcultyG Jasy A ALL LL R RECIPES ECIPES C COURTESY OURTESY O OF F J JAMIE AMIE O OLIVER LIVER