Jamie Oliver's 30-Minute Meals, C4 5.30pm

I want to know what knife Jamie is using - it looks like a 16cm-ish Wusthof-ish kinda knife, nice bolster, lovely rocker, not too big, tho' I worry the handle might be a bit slender for my arfriticky left hand :rolleyes: gripping things is becoming a prob. I bet he's using a bigger one this week now that I've fallen in love with a 16cm.

(OT - but has anyone noticed how they don't make high-performance equipment for "challenged" cooks? They'll make the handles chunky and ugly, but the business end will be third-rate :mad:)

parthena
 
Is anybody else getting a bit fed up of his overuse of Olive oil? Seriously, its ridiculous. He must go through a bottle a day! Surely nobody uses this much in real life?

EDIT : LOL at the above message which had been posted while I was writing this
 
No point buying fillet unless you're gonna have it bloody!!

I only saw about the first ten minutes of the curry one last night, but he used a curry paste. I don't need a TV show to tell me to "Go and buy a jar of curry paste and follow the instructions on the label"
 
I got some of that Greek basil from tesco a few months back. I think it tastes like a cross between basil and mint.
It plants well. Been sitting happing in a pot in the back garden. Coping better than the parsley and corriander :(

I've never seen any exotic tomatoes in tesco though.
 
You can do different things with a curry paste than the instructions on the label tell you - you can add different ingredients, coconut milk, peanuts etc, etc and it will taste different to what it tells you on the label. If I am having people round for dinner then I'll liquidise garlic, galangal, lemongrass, kaffir lime and herbs and spices to make my own paste but if I am having a quick midweek curry then I'll use my favourite commercial paste. Also there are a range of pastes such as red, green, yellow, penang and massaman which are all different. Pastes are fine, just avoid the jars of sauces.
 
I tried his orechiette with broccoli today and the side was a courgette salad. It's the first recipe in his book, it was really lovely. The courgette salad was gorgeous.
I also thought the Thai red curry looked really nice today. I don't like prawns so think I'll make it with chicken.
 
Exactly what I thought. I'm surprised he did mention a couple of alternatives such as chicken, pork or even monk fish.

Are all the recipies for 4?
 
Luckily I'm not tempted by the ice cream - and I'm not attempting to 'cook along with Jamie'! So I can avoid that one.

I agree with the earlier comments though that if you have to use too many gadgets clean up takes longer than the cooking.
 
First thing I though as well. They were just about cooked when he removed the lid/weight. They just needed a minute on the flesh side to finish off.

I was thinking to myself before he sliced them that they were going to be overcooked, then he sliced them and made his excuses :p
 
Dont forget to drizzle from a height . Kindof lean over and raise your hand above your shoulder and drizzle oil everywhere .Same with herbs and spices, all from a height and with head tilted . Apparently its vital ..:eek:
 
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