COLLECTIONS OF JAMIE OLIVER - THE NAKED CHEF'S RECIPIES

celebrity

Originally posted by kemboja at 31-8-2006 09:54 AM


yg ni pon best & senang nk buat...satu family suka...
InsyaAllah jadi!

agreed with kemboja.......dah try this bread recipe and mmg sedap!  
Another thing about cara naked chef ni........i suka,  cos cara dia sempoi sesangat..... and moreover most of his recipies, easy to follow.......

[ Last edited by  celebrity at 12-7-2007 07:50 AM ]

cikdak

hi celebrity...thank you sbb rajin paste resepi si jamie kat sini...

cikdak pun enjoy tengok dia masak...febret tool dia lesong batu....dan tangan dia la..

kalau guna olive oil, main curah tak hengat....then meramas la pulak dengan 2 belah tangan...:lol

u all perasan tak???..dia ni masak sayur tak basuh pun...herbs pun gitu...main ragut terus campak dalam food..:hmm:

mallanhead

Originally posted by Baiduri Othman at 31-8-2006 05:04 PM
Sorry ff: Pernah tengok naked chef ni guna serai dlm masakan dia & lepas tu dia tumbuk guna lesung. Sambil dia cerita tentang kebaikan serai & lain2 herbs. Kalau tak silap dia cakap herbs ...

Sekarang benda2 macam tu memang senang nak dapat. Kat Australia ni dlm supermarket biasa kita dah boleh beli.

celebrity

Originally posted by cikdak at 1-9-2006 08:54 AM
hi celebrity...thank you sbb rajin paste resepi si jamie kat sini...

cikdak pun enjoy tengok dia masak...febret tool dia lesong batu....dan tangan dia la..

kalau guna olive oil, main curah ta ...

u r most welcome cikdak.....bab2 tak basuh sayur tu kita takyah ler ikut dia ek.........kesempoian dia yg I like!....tengok cara dia masak yg main campak2 ajer ingredients tu and main letak2 ajer cam tak guna sukatan kan.......cam tengok mak2 and nenek2 kita masak dolu2 tak pakai sukatan2 pun....main letak2 ajer dlm periuk tu and sedap pun masakan dia orang.

mias_2004

dia ni suka sgt lemon/lime, chilli , serai and lesung tumbuk dia... kalau dok mesia, takde masalah bab makan2 mamat ni..

celebrity

Fish and Chips

For the chips:
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.

Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

celebrity

Fragrant Green Chicken Curry

I was asked to make this by my sister? husband, who? eaten something similar in a Thai restaurant. I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added some more fresh herbs, trying to get it as fragrant as possible. If you are a veggie, replace the chicken with vegetables of your choice.

Green Curry Paste:
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced

4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade ? it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow ? very fresh and fragrant.

Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 20 minutes

celebrity

Chocolate Fridge Cake

5 1/4 ounces (150 grams) digestive biscuits
3 1/2 ounces (100 grams) pecans
3 1/2 ounces (100 grams) pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
5 1/4 ounces (150 grams) butter
1 tablespoon golden syrup
7 ounces (200 grams) good quality chocolate
Cocoa powder, for dusting

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.

Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimetre) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

Yield: 4 servings
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy