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fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, wally's (battered, deep
fried pickles served with ranch dressing), and pickled eggs.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Basil and Lime Sorbet
1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree
Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes
with the lime zest. Remove from the heat, and allow to cool for a while. Add the
lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it
through a coarse sieve and pour into a plastic tub or earthenware dish and place
in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every
30 minutes, if you remember. Serve it in a glass on its own.
Yield: 4 servings
Prep Time: 20 minutes
Inactive Prep Time: 3 hours
Cook Time: 5 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Tagliatelle with Saffron, Seafood, and Cream
A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams,
debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped
Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan,
and cook until softened. Add the clams and mussels, shake the pan around, and
add the white wine and saffron mixture. Bring to a boil and cook until the
shellfish opens, discard any shellfish that remain closed.
Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to
4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until
al dente. Drain and add to the fish, serve scattered with some of the leftover
parsley and an extra drizzle of olive oil.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish,
Watercress and Parmesan
The reason I like to make this dish is because, apart from being really quick and
simple, it's a sociable feast where everyone can tuck in and help themselves. I
love all that. I always serve this on a large plate in the middle of the table, with
crusty bread and a glass of wine. Any leftovers are even more gorgeous the next
day in a nice firm bap.
1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a
little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking
time depends on size.
Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef
over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a
barbecue, sear the meat until brown and slightly crisp on all sides, around 5
minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up
as thinly as you can. Lay the slices on a large plate.
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved
or quartered, depending on size) over the sliced meat. Now mix the horseradish
and creme fraiche together. It has to be seasoned well, usually needing a little
white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some
watercress with olive oil and lemon juice. Then scatter this, along with some [ Pobierz całość w formacie PDF ]

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