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

DepenRAB on your personal preference. Perceived overuse of sugar in a dessert could be classed as overkill.

I do think that he uses a tad too much olive oil. Especially on tonights recipe. If there is a food that doesn't require extra oil then it is duck with the skin on.
 
I quite enjoyed his programmes like many of you I doubt it takes 30 minutes to do but so what the meals are lovely quite nutrtious & that works for me. Mrs BB has already told me she wants his book & she is a great cook so I'm more than happy to oblige.
 
I'm a boil in the kettle beforehand as well person. I've liked the look of all the food I';ve seen so far. iT HINK my mum has the book so I'll steal the recipes from there.

30mins though, maybe if you have everything laid out for you already.
 
Exactly. :D
Spill a little oil on those tins & you could be trying to get it clean for days..surely much more time effective to spend a few seconRAB longer just putting a drop in each section than all that cleaning.
As for the Yorkshire's themselves, as I originally hail from that part of the world I cook them regularly..my family insist on them whatever the roast too. Now, he is the professional & I can't argue with the quantities as I never measure, just throw some flour in a bowl & add milk until I like the consistency, but I would suggest using two eggs not one.
As for the liquidiser, same comment as many on here. It may take a minute or so longer to just mix with a fork/small whisk & bowl, but will save in the long run on cleaning up.


Exactly what I was rabbiting on about through the programme. :)
 
Does the phrase "the potatoes are on the turn, almost too colourful" mean "almost burnt"?

Agree with above, doubt I could do that in 30 minutes but he did say to get everything ready beforehand - that'll take a further 15 mins at least. So we're looking at 45 mins more like.
 
Same as I mentioned about the cheat roast. How much is it for a topside or lesser cut compared to a 700g prime fillet? :eek:
And for a quick midweek meal
 
I have a problem with many cooking shows where they say it only take 5 or so minutes to boil/cook stuff.

Yeah, but it takes 5-10 minutes or more to heat pans, especially a big pan of boiling water.



That quick, simple roast dinner looked quite expensive. 700g of prime beef fillet :eek:

and who has salad with a roast dinner?
 
I didn't understand the Yorkshire Puddings today. He implied he was going to show a short-cut, but it was just a standard batter and method... they take longer than that in my oven, but it is rubbish
 
I use it quite a lot, especially for slow-fried bread in an English breakfast, the remaining components being fried in a cheaper oil, and of course for Mediterranean-style dishes.

Arachis (peanut) oil has a very high burning point and is therefore preferable, from a frying point of view. I use rapeseed (the Yanks call it Canola) because it has similar properties to olive oil (ie, fairly high in monounsaturates) and a higher burning point and it's cheaper and has no instrusive flavour.

A wonderful frying oil is coconut oil, which is solid at room temp and has very healthful properties (medium chain fatty aciRAB :rolleyes: ) - I bought the organic unrefined, which, unfortunately, is rather coconutty flavoured so you can't use it for everything unless you don't mind, lovely for curries though; but I am told that the the refined version (loaRAB cheaper from Asian supermarkets and Holland & Barrett) is nearly has healthful and has no flavour, haven't tried it yet.

Of course, for chips, you can't beat beef dripping or lard ;)

Oops, don't get me started on frying media :eek:

parthena
 
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