Tag: jamie oliver
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Jamie Oliver’s Perfect Poached Eggs
You can make poaching eggs as complicated as you like. It sometimes puts me off making them.
So I love Jamie Oliver’s simple full proof methods that he demonstrates in the video below. The first method he shows did it for me. He just simmers the water and then plops the egg in. No whisking! No vinegar! No worries.
It really works so give it a try 🙂
Perfection:
Jamie’s video:
Enjoy,
PK
P.S. If you prefer your eggs hard boiled please checkout my method here.
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Jamie Oliver’s Egg Mayonnaise
Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us.
We bought Heinz Whole Egg Mayonnaise exclusively.
They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas.
So you understand what it means to me when I say Jamie’s version is every bit as magical!
I also however have a new nemesis in my life, the egg yolk that refuses to thicken. 😮
If that happens try this fix from Kelly the Kitchen Kop’s blog.Steps
- Whisking, lots of whisking
Ingredients*
* reduced from original, to make smaller amounts
- 1 egg yolk
- 1/4 tsp Dijon mustard
- 1 cup olive oil
- A tiny splash of white wine vinegar
- A very generous squirt of fresh lemon juice
- Table salt to taste
Equipment
- 1 slotted spoon or egg yolk separator
- 1 mixing bowl
- 1 whisk
- 1 serving bowl
Whisking, lots of whisking
- Separate the egg yolk and whisk it in a bowl.
- Add the mustard and whisk together.
- Slowly add half the olive oil, whisking continuously until the mixture thickens.
- Now whisk in a tiny splash of white wine vinegar
- Slowly add the rest of the olive oil, whisking continuously.
- Add salt to taste and also a big slug of lemon juice.
- You could optionally add a tiny bit of raw sugar (my little addition)
Enjoy,
PK
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Welchy Makes Jamie Oliver’s Flaky Pastry Pesto Chicken
I watched Jamie Oliver’s 5 Ingredients show on TV last night and when I saw this dish I walked straight into the kitchen and wrote it on the shopping list for tonight.
Divine is all I can describe it as.
It’ll be hard to eat green beans any other way once you try this simple but deliciously sweet and tangy dressing…who knew a side dish could be such a star!
Ingredients
- 4 chicken breasts
- 400g beans
- 400g vine cherry tomatoes
- 2 sheets butter puff pastry
- 4 heaped teaspoons basil pesto (perhaps try Bish’s Basil Pesto)
Method
- Heat oven to 220 degrees fan forced.
- Trim chicken breasts and pound with your first (or a mallet) until the thick end is the same as the tail end.
- Place chicken breasts on a tray and top with a teaspoon each of basil pesto. Spread the pesto so it covers all of the chicken breast.
- Place each sheet of pastry on the board and cut into half lengthways, and then width ways into four strips about 1-2 inches wide.
- Drape the strips over the pesto chicken, overlapping the edges slightly, and then tuck the excess in underneath. Don’t go too far under as the pastry will just so soggy.
- Brush with oil and place in the oven on the top rack
- In another oven tray place the vine cherry tomatoes. Drizzle with oil, season with salt and pepper, and place in the oven on the bottom rack.
- Cook both the chicken and the tomatoes for 20 minutes.
- Meanwhile, trim the beans and add to boiling water. Cook for 7 minutes, drain and set aside.
- Remove the cherry tomatoes from the oven and transfer to a board to cool slightly.
- If the pastry hasn’t quite puffed/browned, turn oven to Grill for 5-10 minutes but be sure to watch so it doesn’t burn.
- Transfer half the tomatoes to a board and cut into servable portions (4-6 tomatoes per vine). With the other half, remove the vine and squash in the tray to release all the juices. Add a small splash of red wine vinegar, pinch of salt and pepper and stir to create a dressing.
- Toss the beans through the dressing and we are ready to serve!
- Place a bunch of the dressed beans on the plate and top with the pastry chicken. Balance the vine tomatoes off to the side and serve as is or with potato gems.
Hope you like it,
Welchy
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