Jamie Oliver’s chicken Milanese with spaghetti

I’ll start by apologising for taking the cooking of the chicken a bit too far in patches, and for the dreadful plating of the spaghetti.

This is a brilliant meal for two. It’s breaded, crispy chicken, with th tang of parmesan, alongside spaghetti with a tomato sauce which on it’s own or with a garlic bread would be fantastic.

The recipe says it takes 45 minutes, and unlike many recipes, that is true!

One thing (this is for Novice chefs like me!) is that it is vital to bash the chicken properly. Flattening the chicken means that you can cook it through without burning the outside. I just about got away with mine, any fatter and I’d perhaps have been in trouble.

Genuinely this is a delicious dinner, and the recipe can be found on Jamie Oliver’s website.

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Antonio Carluccio’s spaghetti carbonara

I used to wonder how best I could get my carbonara not to scramble; then I stumbled across Antonio Carluccio’s guide on YouTube. Follow his simple (and engaging) recipe and you will never cook your carbonara like this for the rest of your life! The residual heat from the saucepan is the key, plus, it means you retain some pasta water in case you want to loosen it all up slightly. Thanks, Antonio…

Jamie Oliver next-level steak and onion sandwich

A blushing steak is a beautiful thing, whack in a nice ciabatta with some caramelised onion, watercress and mustard and you’ve got a proper treat!

This Jamie Oliver sandwich is simple yet delicious. It’s pretty impressive, too, to serve it up open style with the blushing steak for all to see.

Super green spaghetti

This has the vibrancy to look at of a pesto, but with a much earthier flavour. The cavolo makes this a lot healthier and it’s a really clever way to cook. The ricotta adds a bit of creaminess to pull everything together.

Another great one from Jamie Oliver in his new book ‘5.’

Baked garlicy mushrooms

This is the first meal I’ve cooked from Jamie Oliver’s new book ‘5.’

The title pretty much says everything you need to know – mushrooms cooked with cheese, sage, tomatoes and garlic.

The book is brilliant, every recipe has five ingredients, with the occasional kitchen essential.

All the ingredients in this dish (which you do in one pan) just go – classic flavours, easy to prepare, delicious to eat.

 

Jamie Oliver’s quiche leekraine

Jamie’s ‘quiche leekraine’ is a great recipe for a lunch or dinner, which can then be taken to work for lunches the next day – brilliant!

It’s really simple, tastes good, and can even be frozen (well I did).

I suspect quiche purists may suggest it isn’t the traditionally correct recipe, but if you’re after a relatively healthy quiche will all the elements, this is a great place to start!

Novice pepperoni pizza tart

I love a pizza, but it isn’t always practical to make the dough from scratch.

By getting yourself a packet of ready made puff pastry, you cut down so much time, and it’s really easy to divide the tarts into the sizes you want.

For this recipe, we made two tarts out of one pastry, and topped with the ingredients we wanted to replicate a pepperoni pizza – but you can fill it with whatever combinations you like!

Ingredients

  • x1 ready rolled puff pastry sheet
  • Basic tomato sauce for the base
  • Half a red onion diced
  • Half a standard Mozzarella ball
  • Six-eight slices of pepperoni (or as much as you want!)
  • Salt and pepper for seasoning
  • Chilli flakes options

Method

  • Preheat the oven to 200c
  • Roll out the pastry, leaving it on the paper it comes with, and place it on a baking tray.
  • Slice the pastry in half (or quarters if making four)
  • Score (but don’t cut clean through) around a one CM boarder on each tart
  • Now build…
  • First spoon on your sauce (maybe some pasta sauce you made yesterday) and next add the onions
  • Dot on the mozzarella
  • Finally add the meat so this crisps up a bit
  • Add a little salt and some pepper and the chilli flakes if using
  • Cook in the top shelf of the oven for around 15 minutes but keep an eye on it
  • After 15 minutes, use a spatula to gently lift under the pastry to see if it feels cooked.