Bestselling Favors Of The Week...

Damask Design Place Card Holders
'Teacups and Tealights' Miniature Porcelain Tealight Holders
Shamrock/Trinity Love Knot Key Rings
 

 

Jamie Oliver’s “Revolution”

Friday, 13th November 2009
Parties

519gqc4ekzl_sl500_aa240_1Jamie Oliver wants to start a revolution.  A food revolution that is with his new cookbook Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.

According to Jamie, “My book, Jamie’s Ministry of Food and the TV show are basically about inspiring people to get back into their kitchens and make simple, delicious food from scratch again.  The fantastic thing about teaching people how to cook was that they made me realise how different this book had to be from my previous ones. That’s why there are loads of photographs and really clear instructions to help show you exactly how to do everything. I’ve also included recipes that people who don’t or can’t cook told me would inspire them to give it a go. The catch with this book is that once you’ve mastered a recipe I want you teach it to two more people and then ask them to teach it to someone else. In other words… PASS IT ON!”

Mr. Oliver really is the home cook’s BFF.  Want to know the key to the best mashed potatoes EVER??? Let ‘em rest for four to five minutes BEFORE mashing. It allows the potatoes to release steam.  Mom always said,”If you can read a recipe you can cook.” But, Oliver makes it so easy with step by steps pictures and easy to follow instructions.

Hosting a dinner party? Here’s  a recipe that will sure to WOW your guests!

SALMON EN CROUTE*

BTW  — “en croute” describes food that is wrapped up in pastry and baked. Pretty fancy.

Serves 4 to 6

Ingredients:

  • all purpose flour for dusting
  • 2 sheets puff pastry, pref made with all butter
  • 1 x 1 3/4 pounds salmon fillet (bones removed)
  • olive oil
  • sea salt and fresh ground pepper
  • 1/5 cup black olives tapenade paste
  • a small bunch of fresh basil
  • 2 ripe tomatoes
  • 1/4 pound ball of fresh mozzarella
  • 1 large egg, pref free-range or organic

Directions:

  1. Preheat oven to 400 F
  2. Get yourself a large, flat sheet pan and dust it with flour
  3. Dust a clean work surface and a rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out puff pastry, dusting as you go, until it’s the same size as the sheet pan (about 12 x 6 inches).
  4. Place pastry on floured pan.
  5. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper.
  6. Transfer to the pastry, skin side down, then spoon the black olive paste over the top, spreading it out into a thin layer.
  7. Pick the basil leaves and place them over the fish.
  8. Slice the tomatoes and place them over the basil.
  9. Tear the mozzarella into pieces and scatter these on top.
  10. Sprinkle with salt, pepper and drizzle with olive oil.
  11. Gather up the sides of the pastry and pinch and push them together.
  12. Crack the egg into a cup and beat it with a fork, then use a pastry brush to paint this egg wash all around the pastry edges.
  13. Place the sheet pan at the very bottom of the pre-heated oven. with an empty sheet pan on the shelf above to protect the top from getting too much heat.
  14. Cook for 35 minutes.

*From Jamie’s Food Revolution, Classic Fish, page 291.

Incoming search terms for this post:

Leave a Reply

 

PHVsPjwvdWw+