Written on Saturday, December 2nd, 2006 at 8:53 pm
from Jamie Oliver, return of the naked chef
4 endive, quartered
3 knobs butter
clove garlic, peeled and finely chopped
handful fresh thyme
salt and black pepper
300 ml orange juice
Oven 230 c. Fry endive in butter, garlic and thyme and seasoning for 4 – 5 minutes. Add orange juice and allow to sizzle. Pour into baking dish, cover with foil, bake covered 10 minutes; remove foil and bake further 10 mins.
Written on Saturday, December 2nd, 2006 at 8:47 pm
from Jamie Oliver, return of the naked chef.
3 large heads of fennel, quartered, or sliced finely
1 clove garlic, finely chopped
3 large knobs butter
2 wine glasses vermouth or white wine
salt and black pepper
Oven 220 c. Put all ingredients in baking dish. Scrunch piece of wetted greaseproof paper over fennel (so it will bake and steam). Cook 20 mins
Written on Saturday, December 2nd, 2006 at 8:42 pm
can also use Jerusalem artichokes. Adapated from a Jamie Oliver recipe in return of the naked chef.
285 ml cream or creme fraiche
juice 1 lemon
2 cloves garlic, peeled and finely chopped
handful of fresh thyme
3 handfuls grated parmesan cheese
salt and black pepper
1kg celeriace or jerusalem artichokes, peeled and sliced (pencil thickness)
2 handfuls of fresh breadcrumbs
olive oil
Oven 220 c. Mix cream, lemon juice, garlic, half thyme, most of parmesan, season. Add veg and mix; place in ovenproof baking dish.
Mix breadcrumbs with rest of thyme and parmesan and salt and pepper. Sprinkle over veg and drizzle with olive oil. Bake 30 mins
Written on Saturday, December 2nd, 2006 at 8:38 pm
This is a great veggie dish – goes well with white fish, also as a starter.
From Jamie Oliver, return of the naked chef
1lb small fresh raw beetroot
10 cloves garlic, unpeeled and squashed
handful of fresh marjoram or sweet oregano
salt and pepper
10 tbsps balsamic vinegar
6 tbsps olive oil
Oven at 200 C. Place beetroots on double thickness foil; add all the ingredients; seal; cook for 1 hour
Written on Saturday, December 2nd, 2006 at 8:34 pm
carrots baked with cumin, thyme, butter and chardonnay
from Jamie Oliver the return of the naked chef
1lb carrots (preferably baby ones left whole)
1/2 tsp crushed cumin seeds
handful fresh thyme leaves
4 knobs butter
glass chardonnay
salt and black pepper
Oven at 220 C; place all ingredients in a foil parcel; seal; bake 45 mins
Written on Saturday, December 2nd, 2006 at 8:30 pm
mix fresh peeled and grated, or preserved from a jar, horseradish with creme fraiche, white wine vinegar, and salt and black pepper.
serve with trout (yes, it’s great), beef, roasted beetroot or carrot.
Written on Saturday, December 2nd, 2006 at 8:26 pm
good with tuna or swordfish. From Jamie Oliver the naked chef
2 handfuls plum tomatoes, de-seeded and finely chopped
handful of small capers, soaked and drained
2 small shallots or 1/2 red onion, finely chopped
1/2 clove garlic, finely chopped
handful parsley, finely chopped
couple of swigs of balsamic vinegar
6 – lugs olive oil
dried chili flakes (or fresh, finely chopped) to taste
1/2 cucumeber, peeled, deseeded and finely diced
salt and black pepper
mix and season to taste
Written on Saturday, December 2nd, 2006 at 8:20 pm
to serve with grilled fish or shellfish. Good with baked or grilled salmon or cod; pour sauce over cooked fish and allow to cool. serve as with boiled potatoes and salad.
from Jamie Oliver the naked chef
4 med chillies
1 bulb fennel
juice 1 – 2 lemons
handful fennel tops
8 tbsps olive oil
salt and pepper
finely chop chillies. gtrim and finely dice fennel. mix all ingredients
Written on Saturday, December 2nd, 2006 at 8:16 pm
from Jamie Oliver the naked chef
2 red peppers – oven roasted and skins removed, then finely chopped
1/2 red onion – finally chopped
4 medium red chillies – deseeded and finely chopped
1/2 clove garlic – finely chopped
8 tbsp olive oil
1 tbsp red wine vinegar
1 handful parsley – finely chopped
1 handful basil – finely chopped
salt and black pepper
Mix all ingredients well. Allow to stand for 1 hour to let flavours develop
Written on Saturday, December 2nd, 2006 at 8:03 pm
an essential for serving with fish, also good with boiled meats and vegetables. Lots of variations – this one is from Jamie Oliver’s The Naked Chef
Here in Le Colombier most of the herbs are growing just outside the kitchen door And I make my own vinegar.
Make this sauce fresh as it doesn’t really keep. Useful to put it into one of those little plastic pots with a nozzle so you can do pretty patterns on the plate.
serves 8
2 cloves garlic, peeled
small handful capers
small handful small pickled gherkins/cornichons
6 anchovy fillets
2 large handfuls flat leaved parsely
bunch fresh basil
bunch fresh mint
tbsp dijon mustard
3 tbsps red wine vinegar
8 tbsps olive oil
salt and black pepper
finely chop all the ingredients; add mustard and red wine vinegar. stir in olive oil, season (or else put it all into a blender and blitz.