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

Maybe his prolonged stay in the US sorted him out - his feet wouldn't touch over there, they'd strap him into a pew until he learnt to behave :D He really showed guts over there.

Seriously, though, I hope this is the permanent new Jamie, he's so much easier to watch and listen to. (I swear like a trooper but only to myself.)

parthena
 
along with that point, unless you have a couple of blenders ready it would take a good minute or two to wash out a blender that had just ground coffee.

You wouldn't want coffee residue in your salad dressing
 
The perfect way to do an average sized duck breast is 6-6-6: 6 minutes in a hot pan (put the breast in when the pan is still cold, though), 6 minutes in a 200 degree oven, and 6 minutes resting. It'll be beautifully medium-rare.
 
Maybe I won't try putting the entire wok in the oven as mine doesn't have a metal handle! :D Also I'll try and avoid treating the guests to a couple of layers of chewy, greasproof filo! Looked delicious though!
 
No. Olive oil is what the top chefs use fir frying, making dressings, and happens to be very good for you being rich in monounsaturated fats, so it won't fur up your arteries. Rapeseed oil is the next best thing health-wise and has the added advantage of having no taste as well as being a lot cheaper.
 
It is so you get an even covering, but also not put too much on of whatever you are sprinkling.

Anyway, who on here has bought the book yet? Is it decent? As in are a lot, if not all of the recipes he has done are in it?

My dad loves cauli cheese and macaroni cheese, so he will probably want me to do this one. :D
 
Luckily I've got a coffee grinder! :) (But I'm still not making the ice cream balls.)

I don't have a food processer - I've got a hand blender and a small liquidiser but I'd have to add time for anything where he uses the food process for slicing...

But the feta and spinach tart and salaRAB are on for Saturday's supper. (Although I've only ever really seen exotic tomatoes he used in Borough Market so I think mine will be a little more pedestrian.)
 
I'm 7th on the waiting list at my local library. I then keep it for a few weeks and decide if I want to put it on my christmas list or just copy the recipes I fancy.
 
Whoops! Whenever anyone mentions a jar of curry paste I just assume it is a Thai curry, as I make all my own Indian curries from scratch - my husband is of Indian origin and tenRAB to be a purist and I'm scared my mother in law would come and take him away if she thought I was using SharwooRAB!
 
Made a mess of that Yorkshire pudding tin. will be a **** to clean.

Lol thats why these meals take minutes to make. Someone else has measured and chopped everything and will do alll hte washing up and cleaning.
 
Say what you like about Jamie Oliver, he's one of the few tv chefs around, who actually takes the time and trouble to show you how to cook food from scratch ingredients, and healthy food at that. Rick Stein is another who fits that description

With most of the other tv chefs, they will skimp on the recipe or cooking details, and you end up learning little or nothing.
 
Actually, it's used more by chefs on TV than it is in professional kitchens. In professional kitchens, it's main use is for dressings and for finishing dishes. Most frying in professional kitchens is done with sunflower/rapeseed oil or butter. Olive oil has a fairly low smoke point, which is why it's not used that much in kitchens. In fairness, though, it's not a great idea to consistently cook at home in the same manner that people cook in professional kitchens, so the use of a lot of olive oil by TV chefs is probably a responsibility issue.
 
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