COLLECTIONS OF JAMIE OLIVER - THE NAKED CHEF'S RECIPIES

celebrity

Assalaimualaikum,

If you ladies loved Jamie Oliver - The Naked Chef's programme, I've got his recipie collections from his latest book called The Naked Chef 2. I could post it here from time to time.

Here's one of it:-

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 find perfect pears and watercress, otherwise it will taste naff.

For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.

Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.







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[ Last edited by  Kacip_Fatimah at 10-5-2007 10:49 AM ]

celebrity

Wok-cooked Fragrant Mussels

Serves 4-6

2kg / 4 1/2 lb best live Mussels
Olive oil
2 cloves of garlic, finely sliced
3 sticks of Lemon grass, outer leaves removed, finely sliced
2 fresh chillies, red, green or both
3 tablespoons finely sliced ginger
2 handfuls of fresh coriander, pounded or finely chopped
1 tablespoons sesame oil
Salt and freshly ground black pepper
5 Spring onions
Juice of 3 limes
1 x 400ml tin of coconut milk

Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.


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[ Last edited by  Kacip_Fatimah at 10-5-2007 10:52 AM ]

celebrity

[Stir-Fried Chinese Greens with Ginger, Oyster 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 broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

Yield: Serves 4-6



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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:01 AM ]

celebrity

Mango Lassi

This Indian drink is like a mango milkshake and is delicious.

9 fluid ounces (255 millilitres) plain yoghurt
4 1/2 fluid ounces (130 millilitres) milk
4 1/2 fluid ounces (130 millilitres) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours

Yield: 4 servings
Prep Time: 5 minutes
Cook Time:
Difficulty: Easy


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:08 AM ]

celebrity

Ok dear forumers.........that's about all for today......If you all love it......I''ll show more from time to time ya.

Till then...take care, hv a nice day and wasallam.

yohmawar

no picture??

myasha

wah...thanks celebrity for sharing........

shidaaziz

terima kasih celebrity sebab share resepi kat sini. but, kami lebih menghargai sekiranya awak boleh separatekan mengikut tajuk thread untuk memudahkan mod buat archived.

neway, shida akan splitkan resepi ni nanti ke thread yang sewajarnya.

ShazReen

aku tak tahan kalo tengok mamat ni masak..cam tersembur air liur kat makanan kalo dia barcakap...ekekek...ya ampuns..

Kacip_Fatimah

saya minat tgk dia masak..
kalau bukak chanel dia..sapa pun tokleh pegang remote..hehehe...
sampai anak saya cakap "tuuu..bf mama.."!..hehehe..

luvly_awanis

4 large handfuls of mixed tomatoes
sea salt and freshly ground black pepper
extra virgin olive oil
red wine vinegar
half a clove of garlic, grated
2 teaspoons fresh horseradish, grated
a small handful of fresh flat-leaf parsley, finely sliced

For this salad you will need a whole mixture of different tomatoes, at room temperature, nice and ripe.
Cut the bigger tomatoes into slices about 1cm/half inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What iss going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Do not worry about the salad being too salty, as a lot of the salt drips away.

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1 or 2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning, you may or may not need salt but will certainly need pepper. Add the garlic.
Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish.

All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.

This salad is fantastic with roast beef, goats cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.

I like his slumberness in the kicthen


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:03 AM ]

celebrity

Originally posted by myasha at 28-8-2006 09:48 AM
wah...thanks celebrity for sharing........

ur most welcome myasha.   

celebrity

most welcome shida...........its my pleasure and thanking you for assisting.  

[ Last edited by  celebrity at 28-8-2006 07:13 PM ]

~SwEeTMuM~

celebrity, klau dpt gambar masakan tu lagi bagus lah......teruja gitu.
hehehehehehehehe..........

celebrity

Originally posted by ~SwEeTMuM~ at 28-8-2006 09:33 PM
celebrity, klau dpt gambar masakan tu lagi bagus lah......teruja gitu.
hehehehehehehehe..........

sweetmum, most of the recipies dlm cookbook jamie oliver tu tak ada gambar........only few of the recipies are with pictures. The one with pictures tu......i do not know how to paste it here......and moreover I don't hv a scanner to scan the pictures.

celebrity

Individual Quick English Trifle

4 1/2 ounces (135 grams) raspberry gelatine
8 (1-centimeter) slices ready made sponge or Madeira cake
15 ounces (425 millilitres) ready made custard
6 ounces (175 grams) tinned mandarins
A few drops vanilla extract
1/2 pint (275 millilitres) double cream (heavy cream), lightly whipped
A small block good quality chocolate

Make the gelatine by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatine is set, roughly chop.
Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatine over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot.

Yield: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 3 minutes
Difficulty: Easy


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:05 AM ]

celebrity

Pecan Vanilla Ice Cream with Maple Syrup

2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup

Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.

Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.

Yiield: 4 servings
Prep Time: 3 minutes
Cook Time: 4 minutes
Difficulty: Easy


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:10 AM ]

celebrity

Spaghetti with Wild Mushrooms

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:40 AM ]

celebrity

Fruit Cobbler

This is a fantastic American recipe equivalent to our crumble. Particularly good with strawberries and rhubarb, but you can use any fruit combo you like; about 680g/1 1/2 pounds of fruit should do it.

For the fruit:
2 apricots, stoned and sliced
1 pear, cored and thickly sliced
1 pint blackberries
1 pint blueberries
1 pint raspberries
1 stick rhubarb
5 tablespoons sugar
A good glug balsamic vinegar

For the topping:
4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 millilitres) buttermilk
A little sugar, for dusting

Vanilla ice cream, as an accompaniment

Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Difficulty: Easy


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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:49 AM ]

luvly_awanis

Ingredient
1 x hot and fragrant rub (see below)
2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/31/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste

2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns

Lightly toast all the ingredients in a pan over a gentle heat
before pounding or crushing into a fine powder. This can then
be rubbed generously over your chosen meat.
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper

Methodologies

Preheat your oven to 170C/325F/gas 3. Chop the paste ingredients roughly, add the toasted and ground rub mix and puree in a food processor. In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 11/2 hours to intensify the flavours. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.

Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender. Feel free to vary the curry by using diced chicken, prawns or paneer (see below), or vegetables like Swiss chard, spinach, peas, cauli-flower, fried aubergine, okra, boiled potatoes, chickpeas or lentils. Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice.

P/s - i notice dat he luv to squeze spicy food with lime juice, i think it will mix up the spicy food taste more blend n radient so don't forget to try it




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[ Last edited by  Kacip_Fatimah at 10-5-2007 11:59 AM ]