Jamie's Ministry of Food - learn to cook in 24 hours! by Jamie Oliver (Hardback)
2542966
In stock
$47.00
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Learn to cook from scratch with Jamie in as little as 24 hours!
If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way.
Although the recipes have been designed with the reluctant cook in mind, with step by step photo's and clear directions, there is plenty here for the more experienced cook to enjoy. Check out the sampling of recipes below!
From the back cover:-
'If you thought you could never learn how to cook, then believe me, take these recipes and their step-by-step pictures and within 24 hours you'll be making some really delicious grub.
Cooking good food from scratch is a basic skill and having it in your life can save you money, give you loads of enjoyment and put you, your family and your friends on track to a healthier life.
Anyone can learn to cook. And once you've got the hang of it, why not teach your mates how to do it too. Go on, learn a recipe today - and PASS IT ON…..'
Chapters
Twenty-minute meals
Quick pasta
Tasty stir-fries
Easy curries
Lovin' salads
Simple soups
Homely mince
Comforting stews
Family roasts
Delish veg
Quick-cooking meat and fish
Classic fish
Kick-start breakfasts
Sweet things
A sampling of recipes included:
Butterflied Steak Sarnie
Chicken and Leek Stroganoff
Classic Tomato Spaghetti
Macaroni Cauliflower Cheese Bake
Chicken Tikka Masala
Lamb Rogan Josh
Vegetable Bhajis
Pea and Mint Soup
A Cracking Burger
Chicken Chow Mein (pictured)
Good Old Chilli Con Carne
Basic Stew Recipe
Perfect Roasts
Minced Beef Wellington
Fish Pie
Kedgeree
Vanilla Cheesecake with a Raspberry Topping
Banana Tarte Tatin (pictured)
Cheat's Sponge Cake (pictured)
Mega Chocolate Fudge Cake
Baked Apples
SAMPLE RECIPE
PARMESAN CHICKEN BREASTS WITH CRISPY POSH HAM (pictured)
serves 2
* 30g Parmesan cheese
* 2 sprigs of fresh thyme
* 2 skinless chicken breasts
* freshly ground black pepper
* 1 lemon
* 6 slices of prosciutto
* olive oil
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast.
If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well.
To prepare your chicken
* Grate your Parmesan
* Pick the thyme leaves off the stalks
* Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
* Season with a little pepper (you don’t need salt as the prosciutto is quite salty)
* Lay your breasts next to each other and sprinkle over most of the thyme leaves
* Grate a little lemon zest over them, then sprinkle with the Parmesan
* Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
* Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
* Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they’re about 1cm thick
To cook your chicken
* Put a frying pan over a medium heat
* Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan
* Drizzle over some olive oil
* Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up
To serve your chicken
* Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
* Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
* Lovely with mash and green veg or a crunchy salad!
Author Biography
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight, and quickly developed a passion for cooking which continued through his training at the Neal Street restaurant and The River Cafe. In 2002 he founded Fifteen restaurant in London and the associated charity the Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world. Jamie has also recently started up the Jamie's Italian chain of high street restaurants. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and through the Feed Me Better campaign caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world. He lives in London and Essex with his wife, Jools, and their daughters, Poppy and Daisy.
If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way.
Although the recipes have been designed with the reluctant cook in mind, with step by step photo's and clear directions, there is plenty here for the more experienced cook to enjoy. Check out the sampling of recipes below!
From the back cover:-
'If you thought you could never learn how to cook, then believe me, take these recipes and their step-by-step pictures and within 24 hours you'll be making some really delicious grub.
Cooking good food from scratch is a basic skill and having it in your life can save you money, give you loads of enjoyment and put you, your family and your friends on track to a healthier life.
Anyone can learn to cook. And once you've got the hang of it, why not teach your mates how to do it too. Go on, learn a recipe today - and PASS IT ON…..'
Chapters
Twenty-minute meals
Quick pasta
Tasty stir-fries
Easy curries
Lovin' salads
Simple soups
Homely mince
Comforting stews
Family roasts
Delish veg
Quick-cooking meat and fish
Classic fish
Kick-start breakfasts
Sweet things
A sampling of recipes included:
Butterflied Steak Sarnie
Chicken and Leek Stroganoff
Classic Tomato Spaghetti
Macaroni Cauliflower Cheese Bake
Chicken Tikka Masala
Lamb Rogan Josh
Vegetable Bhajis
Pea and Mint Soup
A Cracking Burger
Chicken Chow Mein (pictured)
Good Old Chilli Con Carne
Basic Stew Recipe
Perfect Roasts
Minced Beef Wellington
Fish Pie
Kedgeree
Vanilla Cheesecake with a Raspberry Topping
Banana Tarte Tatin (pictured)
Cheat's Sponge Cake (pictured)
Mega Chocolate Fudge Cake
Baked Apples
SAMPLE RECIPE
PARMESAN CHICKEN BREASTS WITH CRISPY POSH HAM (pictured)
serves 2
* 30g Parmesan cheese
* 2 sprigs of fresh thyme
* 2 skinless chicken breasts
* freshly ground black pepper
* 1 lemon
* 6 slices of prosciutto
* olive oil
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast.
If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well.
To prepare your chicken
* Grate your Parmesan
* Pick the thyme leaves off the stalks
* Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
* Season with a little pepper (you don’t need salt as the prosciutto is quite salty)
* Lay your breasts next to each other and sprinkle over most of the thyme leaves
* Grate a little lemon zest over them, then sprinkle with the Parmesan
* Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
* Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
* Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they’re about 1cm thick
To cook your chicken
* Put a frying pan over a medium heat
* Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan
* Drizzle over some olive oil
* Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up
To serve your chicken
* Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
* Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
* Lovely with mash and green veg or a crunchy salad!
Author Biography
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight, and quickly developed a passion for cooking which continued through his training at the Neal Street restaurant and The River Cafe. In 2002 he founded Fifteen restaurant in London and the associated charity the Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world. Jamie has also recently started up the Jamie's Italian chain of high street restaurants. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and through the Feed Me Better campaign caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world. He lives in London and Essex with his wife, Jools, and their daughters, Poppy and Daisy.
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