Though I most definitely always have eggs in, there were other ingredients in this recipe I had to buy specifically. The tiny amount of juice I did manage to get out of it squirted its way across my worktop. Thigh, or just roasting a whole bird and shredding the lot, tends to be tastier, but Oliver tries to mitigate any issues with a thick yoghurt, garlic, ginger and garam masala marinade, which definitely helps. But on a hot, summery day, this ‘sunshine salad’ makes a great midweek meal. Think Bombay jacket spuds, crispy sweet and sour salmon, a prawn toast toastie, and a steak sandwich, Japanese-style. You can tell it was a good meal if that’s the only thing I’ll be changing. Who is the author: Best known for inspiring the world to cook from scratch with his quick, nutritious and delicious recipes, Jamie Oliver has been a household name since he catapulted into the limelight as The Naked Chef in 1999 and has since gone on to sell over 45 million cookbooks worldwide. All you have to do is char the pineapple and tofu in a pan, separately glaze the other ingredients with miso and leftover pineapple juice, and plop everything on top of cooked noodles.
Browse loads of great recipes from all the Jamie Oliver cookbooks, from The Naked Chef to Veg and everything in between! The concept behind Jamie Oliver’s new cookbook, 7 Ways, is to take staple ingredients we already have in the cupboard and elevate them to new heights. You only really need to toast the dukkah then cook off the grains and peppers, wilt the spinach and poach the eggs. And if you’re craving a meatier dinner, the addition of some hunks of ham hock would do nicely. I half expected I might have to add other ingredients – maybe some extra chilli or ginger – but I’m pleased to say the dish was tasty enough on its own. As a vegetarian, I’m already a big fan of tofu but this recipe could be a good entry-point for non-believers. So Oliver’s recipe for sticky miso peppers really appealed, it’s ideal for warmer weather.
He champions 18 ‘hero’ ingredients and provides a week’s worth of recipes for each – that are likely to stretch your culinary imagination slightly. RTÉ is not responsible for the content of external internet sites. My style of cooking is definitely on the heartier side of things, which means I don’t have quite as many light recipes in my repertoire when the summer actually happens. And it would have ended up quite mild if we hadn’t used homegrown cayenne chilli peppers (arguably, these were slightly too hot). I will definitely be cooking this recipe again – but will mix everything through the noodles before serving. The concept behind Jamie Oliver’s new cookbook, 7 Ways, is to take staple ingredients we already have in the cupboard and elevate them to new heights. Jamie Oliver has announced a brand new cookbook, and shared a special behind-the-scenes video of his book being made on Instagram. There was plenty of flavour, the sweet and salty played against the umami very well, and it took just as long to make as advertised (which feels like a rarity for many recipes). Ella Walker tested: my kinda butter chicken. The only part that didn’t quite work out was the juicing of the pomegranate, which just didn’t happen. But, no matter, the finished dish was utterly delicious – and hugely elevated by the dukkah and pomegranate, so genuinely worth seeking out those extra additions. We scooped up the sauce with toasted pitta, and I added a handful of chopped coriander and a spritz of lime for a bit of acidity, zing and greenery. Who knows…). I do eat a lot of eggs (mainly because I’m vegetarian) and always have them in stock. It did take me almost twice as long to cook than the 15 minutes he suggests, but again, I think that’s pretty commonplace – a combination of Oliver being super-speedy at throwing a recipe together, and me being uber-slow. Substantial and straightforward, if not revolutionary. This one relies on fridge staple chicken breasts, which did leave me slightly apprehensive… Cooking chicken breasts can be a risky business – so often they go from pinkly raw to dry and tough, seemingly skipping the ‘just right’ stage entirely. I had all the ingredients in my cupboard and fridge, except for the wasabi peas – although not everyone will have miso paste handy, but it’s definitely worth buying as a spoonful of the umami flavour can jazz up anything from bolognese to salad dressings. Photography: Levon Biss. Spinach and yogurt are generally in the fridge, and I do try to keep a packet of cooked mixed grains in the cupboard, but the jarred peppers (I would normally just roast my own – and if you had time, you still could), pomegranate and especially the dukkah, needed to be sought out especially. Talking of charring, there’s a lot of whipping things in and out of a hot pan; you char tomatoes and chillies, then sub in the chicken, then swap them back, and back again – if you’re not on it, you can end up using half your plates before you’ve even laid the table. Butter chicken is not, admittedly, the most exciting curry out there, but for an easy weeknight bowl of something comforting, it’s a solid choice for a ‘fakeaway’. Here’s how we got on…, Claire Spreadbury tested: the sunshine egg salad.
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