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 foundĀ 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…

Smokey chorizo salmon

Another one from Jamie Oliver’s ‘5’, and another one in which the name says pretty much all you need to know.

Chorizo (in my opinion) makes everything better, it’s just wonderful, and the flavours of the sausage work well with the salmon (which can handle it.) Tomato and basil is a tried and tested combo, and this is just another ‘why didn’t I think of that’ simple dish.

Beautiful.

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!

Jamie Oliver’s quick crispy chicken with tomatoes and asparagus

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.

Joe Wicks’ cod, chorizo and tomato stew with greens

Cod and chorizo are two ingredients that hold themselves well in a stew. Although they won’t disintegrate, you still need to watch you don’ over cook the cod.

I served mine with additional greens and ran some spinach through the stew for some extra thickness and healthy goodness.

This dish would work equally well with whatever white fish you can get your hands on; I’ve used some Pollock that was going cheap, as well as basa which is half the price of cod.

You can get Joe’s great book here.

Joe Wicks Linguine with prawns, courgette and chilli

No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.

The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.

Lovely dinner.

You can get LeanIn15 here.