Simply can’t get enough of Jamie’s cooking skills? Then dig in to these three recipes from his latest book, 7 Ways
Jamie's done his homework and looked at the top ingredients we buy week in, week out. We're talking about those meal staples we all pick up on autopilot - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone brand new inspiration for their favourite ingredients, the kind of things you can pick up in any supermarket.
Jamie will share 7 achievable, exciting and tasty ways to cook 19 hero ingredients, and each recipe will have no more than 8 ingredients within it. At least 5 recipes from each 7 way will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fake-aways and tray-bakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen. Step up, 7 Ways, the most user-focused cookbook Jamie has ever written.
Crispy Salmon Tacos
Cajun spice, mango, sweet cherry tomatoes & lime
Total time: 20 minutes
160g ripe mixed-colour cherry tomatoes
1 small ripe mango
½ a small ripe avocado
2 spring onions
2 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
2 heaped teaspoons Cajun seasoning
4 small tortilla wraps
Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.
Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.
My Easy Peri Peri Chicken
Garlic, smoked paprika, harissa, mint & chunky potato wedges
Total time: 1 hour 30 minutes
4cm piece of ginger
1 x 1.5kg free-range whole chicken
2 tablespoons runny honey
300g silken tofu
60g sesame seeds
1 mug of basmati rice (300g)
2 x 320g packs of mixed stir-fry veg
Preheat the oven to 180ºC. In a blender, blitz the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil and 100ml of water until very smooth. In a roasting tray, rub one third of the kimchi dressing all over the chicken, getting into all the nooks and crannies. Pour 150ml of water into the tray, then roast for 1 hour 20 minutes, or until golden and cooked through. Halfway through, add another 150ml of water, baste with the juices and scrape up any sticky bits. Spoon another third of the dressing into a small bowl, mix with the honey and put aside. Drain the tofu and blitz with the rest of the dressing in the blender. Toast the sesame seeds in a non-stick frying pan until lightly golden, then set aside.
With 10 minutes to go, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed. Remove the chicken from the oven, lift it up with tongs and slide a rack underneath it, so it sits over the tray. Pour and brush the honey dressing all over the chicken, then sprinkle with the sesame seeds. Move the rice and chicken to a serving platter, then stir 1 tablespoon of vinegar into the tray. Tip in the mixed veg and half the tofu dressing to coat. Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.
Sunshine Egg Salad
Dukkah & sweet pepper grains, wilted spinach & pomegranate
Total time: 15 minutes
2 tablespoons dukkah
1 x 250g packet of mixed cooked grains
½ x 460g jar of roasted red peppers
200g baby spinach
4 large free-range eggs
½ a pomegranate
2 heaped tablespoons natural yoghurt
Put a large pan of salted water on to simmer for your eggs. Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains. Drain, finely chop and add the peppers. Cook and stir for 5 minutes, season to perfection, then divide between your plates. Return the pan to the heat and quickly wilt the spinach. Season to perfection and divide over the grains.
Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking. Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out. Drain the eggs on kitchen paper, then place on top of the spinach. Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.
by Jamie Oliver
Completing the family of solution-based cookbooks. Jamie Oliver is back with new achievable, exciting and tasty recipes.