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.