If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!
I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.
This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.
Oh, and I added a poached egg to the asparagus because they needed using up!
You can access Jamie’s recipe, here.
There’s nothing better than sticking a bird in to roast of a weekend, but when the warmer weather arrives and there are only two of you, sometimes the traditional roast, glorious as it is, doesn’t seem necessary.
Jamie’s recipe for roast chicken with cous cous is for four people, but it works absolutely perfectly for two with a delicious lunch for work the next day. It’s really simple, one pan cooking, and the flavours are great. It’s healthy, too.
We had some madras paste and an assortment of salad vegetables from a fish curry to use up, so remembered a Jamie Oliver recipe and chucked a the ingredients together in the hope it would make dinner.
We were pretty happy with the result!
The dinner is a bed of spinach leaves, spring onions and cucumber ribbons. topped with griddled chicken in madras paste dotted with a load of feta cheese.
There is also a sprinkling of mustard and cumin seeds lightly fried in sesame oil.
We served this with some mango chutney (from a jar not homemade…)
This actually keeps really well for work the next day, as the cold chicken really takes on the madras flavours more.
Yep, this is a keeper!
Lovely slices of soft, grilled chicken with a hint of paprika (I might add some chilly next time) with the unmistakable, creamy comfort of potato salad with egg and a fresh, crisp salad to finish off each mouthful.
I won’t post the recipe (that wouldn’t be fair on Joe), but suffice to say the healthier version of potato salad is 100% a keeper. Far be it from me to alter Joe’s wonderful work, but next time I’ll run some fresh chives through the potatoes for a bit of extra zing.
Joe’s recipe has no oil, no frying and no mayonnaise.
Oh, and if you make double of this, it would be awesome cold in a lunch box the following day!
I don’t know why but I’m not a fan of the stir-fry packs you can get in the supermarket. To me they always taste healthy, but boring, too. Maybe I’m just missing a trick with them…
Anyway, I thought it would be worth trying a recipe from scratch, in the hope I could find one that has the crunch of al dente veg and the unmistakable soy saltiness of a stir-fry. JO, as usual, has a great recipe. Simple (really simple) and full of veg which retains their life and firmness, with soft chicken and noodles, nuts and coriander, this really does pack you full of nutrients (and only one pan of washing up!)
Above all, it kind of looks like the sort of dish you’d expect to get in a restaurant, it’s got that darkness that says you’ve chucked it all around the pan with a load of soy and garlic.
Oh, and heated up the next day at lunch for work, I swear it tastes better. While your colleagues tuck into another egg sarnie from downstairs, you’re sprinkling some coriander and toasted nuts over your homemade chicken noddle stir-fry. I know who is eating better!
The latest from Nigel Slater’s excellent book, a healthy, delicious meal which incorporated the much undervalued leek.
I have to confess, when I read through this recipe I thought, what can possibly go wrong? It looks simply enough. But I did have nightmares, not least when I looked at the size of my chicken wings and thought I’d bought the wrong thing, and when I wondered if it would take until 2056 for the stock and juices to reduce.
However, all worked well, and my girlfriend, who hates aniseed (and therefore tarragon by default) didn’t even notice the herbs slipped into the sauce.
The good thing about this is if you have any of the leeky sauce left, it actually heats up rather nicely with a fresh piece of buttered bread for lunch the next day – waste not want not, etc…
This is my first venture into Jamie’s 15 minute meals, which I really enjoyed. OK, so mine doesn’t look like the Jamie’s did, but I don’t think it looks half bad and tastes great!
It took me around 25 minutes to make this, but that included getting all my ingredients out and prepped and then adding everything to the board correctly.
It’s really essential when following Jamie’s recipe to ensure that you have everything out and ready to go, including cooking equipment, so that you can follow the frantic pace of the recipe effectively.
The coriander yoghurt was a delicious and really binds everything together and adds a depth of richness to the rest of the ingredients.
- For this recipe, if using a serving board, make sure you use a tray or dish that has edges so that you can serve up without pushing the puy lentils off the board.
- Consider having the spinach and ribbons of carrots and cucumber on the board before you start cooking, it’s one less thing to do later of you get behind on other bits.