Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak in. Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your prawns.
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He adds that readers seem to be responding well to the ideas in the book; riffing off of them to make them their own. “As a cook and a writer, often you think you always have to offer up a complete plate. But … in this book about a third of the recipes are just beautiful things … People seem to love that.”
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Seasonal ingredients will be at their best and at their cheapest, so hero them and use them as a good excuse to keep things simple. Right now, asparagus is perfect – you can go as simple as just griddling it then drizzling with lemon and good extra virgin olive oil, or you can always go a bit more complex – those super spears will always shine.
Do you like smoked salmon? It has only been within the last few years that I have actually tried it. I don’t know why, but for some reason, I didn’t think I would like it. You know how it is when you try to convince your kids to try something new. Same thing happened with oysters but once is enough for me (for oysters that is).
Jamie Oliver’s quick Asian fishcakes
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties.
Quinoa Tabbouleh Salad by Jamie Oliver
During summertime, we are always looking for new salad recipes, but when I say salad I mean fun ones, super good ones, salads with a little “wow effect”! And this is why I say “stop right there, just taste this one!!”… Quinoa tabbouleh salad by Jamie Oliver!!!
Bring a large pot of salted water to boil. Remove and discard the tough outer leaves of the cabbage, then slice off the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes, then remove to a bowl of cold water to stop the cooking. Drain and set aside. Pour out all but a couple inches of water in the bottom of the pot and place a steamer inside the pot (or place a bamboo steamer on top of the pot).
Preheat the oven to 190°C-375°F-gas 5. Grease a 20cm square baking tin and line with greaseproof paper. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.