Jamie Oliver Recipes PDF eBook

JAMIE - A man who cooks. Need I say more? Never mind he is cute, charming,can slide down his spiral staircase banister,has cool lingo such as 'pucker' and 'kaboodle' and 'tastey', has a sexy little lisp thing going on. He's charming, he's funny,he's fast, he's 26. Jamie Oliver and his show The Naked Chef. Do a search. Go look. You will love him too.

Rock Food

1 Cream together the butter, sugar and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water.
2 Gently pat together to form a small ball of dough.Wrap and leave to rest for an hour.
3 Cut thin slices of your pastry (or you can roll out if you prefer) and place in and around the bottom and sides of your 30cm/12" tin.
4 Push the pastry together and level out and tidy up the sides. Cover and leave to rest in the freezer for about 1 hour.
5 Pre-heat your oven to 180C/350F/Gas Mark 4,and bake the pastry for around 15 minutes until lightly golden. Reduce the oven temperature to 170C/325F/Gas Mark 3.
6 While the pastry is in the oven, toast the pinenuts under the grill.
7 Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
8 Stir in your pinenuts, add the eggs one at a time,then fold in the honey, flour, thyme, orange zest and salt. Spoon into the tart shell and bake for 30-35 minutes.
9 Add a few uncooked pinenuts to the top of the mixture for decoration
10 Serve with caramelised figs (grilled with a little sugar), creme fraiche and a little lemon thyme.

Picnic on the Pier

Method
Preheat oven and an appropriately sized roasting tray to 220c/425f/Gas 7
1 Wash your chicken inside and out, and pay dry with kitchen paper. Using your fingers, part the breast skin from the breast meat.
2 It's important to try to push your hand gently down the breast, being careful not to rip the skin.
3 With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemonto one side.
4 Tear up your prosciutto and add to a bowl with the lemon skin, garlic and thyme.
5 Season and scrunch it all into the butter. Push this into the space you have made between the meat and skin - rub and massage any that's leftover in and around the bird.
6 Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.Halve the peeled lemon and push it into the cavity.Put your chicken in the hot tray and roast in the preheated oven for 20 minutes.
7 While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size
as the potatoes.
8 Remove the chicken from the oven, by which time the tasty butter will have melted, flavoured and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac.
9 Put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while you toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes.
10 Stand for 10 minutes. Once the meat and vegetables have been removed, a light gravy can be made in the tray on the hob with stock, a splash of wine, a little simmering and some scraping.

Reunion supper

Method
1 Pinch the skin and peel from the bottom to the top, then quarter them.Rip the mozzarella into small pieces and place on a plate with the peaches.Lightly season.
2 Lay a couple of slices of prosciutto over the top. Dress your mixed salad leaves and torn-up mint with a little of the olive oil and lemon juice dressing. Throw the leaves on top of the plate.

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