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quarta-feira, 25 de janeiro de 2012

Jamie Oliver and the Fish tray-bake

Jamie Oliver is a phenomenon in the world of food. He is one of the world's best-loved television personalities and one of Britain's most famous exports. Jamie has had huge success with television series The Naked Chef (BBC), Jamie's Kitchen, Jamie's School Dinners, Jamie's Great Italian Escape, Return to School Dinners, Jamie's Chef, Jamie at Home , Jamie's Ministry of Food , Jamie Does.... and more recently Jamie's 30 Minute Meals (love it!!!) and the Emmy Award-winning Jamie's Food Revolution (ABC), as well as the one-off specials Jamie's Fowl Dinners, Eat To Save Your Life, Jamie Saves Our Bacon and Jamie's Fish Suppers (all for Channel 4 UK).

Jamie has inspired people to spend more time enjoying being in the kitchen – and even start growing their own food! His programmes have now been broadcast in over 100 countries including the USA, Australia, South Africa, Brazil, Japan and Iceland. Having been translated into over 30 languages, the accompanying cookbooks are bestsellers not only in the UK but across the world. His 2010 book, Jamie's 30 Minute Meals, became Jamie's first million-selling book in the UK as well as being the fastest-selling non-fiction book since records began.

The high street restaurant collection 'Jamie's Italian' (amazing!!) is hugely popular across the UK and the Fifteen restaurant group which he founded in 2002, provides training for young people in three locations around the world as well as producing food of the highest quality. Jamie's newest restaurant, Barbecoa in London, is a partnership with American chef Adam Perry Lang. Jamie lives in London and Essex with his wife, Jools and his kids, Poppy, Daisy, Petal and Buddy.

30 Minute Meals 
A daily TV series at 5.30pm in the UK which aimed to show cooks of all levels that by simply using their kitchen kit cleverly, they could get not just one dish but a whole meal on the table in half an hour. The accompanying book, "Jamie's 30 Minute Meals" became Jamie's best- selling book to date.  

O livro 30 Minute Meals é ótimo e o programa super legal, divertido e interessante.
Ontem fizemos o Fish Tray-Bake do livro. Gente, pensa numa janta boa; e agora multiplica por 10!
Estava realmente delicioso e quero fazer todo o livro agora. Parabéns Jamie, realmente muito mas muito bom!

Assista aqui como fazer:


Fish tray-bake, Potato Salad, Spinach Salad, Salsa Verde


Fish dish:
4 x 150g salmon fillets
8 large unpeeled tiger prawns
a bunch of asparagus
1 lemon
1 fresh red chilli
a small bunch of basil
1 30g tin of anchovies in oil
4 cloves of garlic
3-4 tomatoes
4 slices of pancetta

500g Jersey Royals or other new potatoes
stalks from a large bunch of fresh mint
a squeeze of lemon juice

Salsa Verde:
leaves from half a bunch of fresh mint
a small bunch of flat leaf parsley
1 clove of garlic
2 tablespoons of red wine vinegar
1 heaped teaspoon Dijon mustard
1 heaped teaspoon capers
2 cornichons

Spinach Salad:
balsamic vinegar
1 lemon
leaves from half a bunch of fresh mint
1 2oog bag of baby spinach

How to:
Wash the potatoes and add to the saucepan. Rip the leafy tops off the bunch of mint and set aside. Leave the band on the mint (or add one) to keep the stalks together in the pan. Add a pinch of salt, then boil.
Serve after discarding the mint stalks and douse in olive oil and lemon juice with salt and pepper.

Fish Tray:
Lay the salmon fillets and prawns in a large roasting tin.
Snap off the woody ends of the asparagus, then add the spears into the tray with a good pinch of salt and pepper.
Quarter a lemon and add it to the tray.
Finely chop the chilli and and add to the tray with the basil leaves.
Drizzle over the oil from the anchovies and tear in 4 of the fillets.
Crush in 4 cloves of garlic and drizzle over some olive oil.
Roughly chop the tomatoes and add those too.
Drape 4 slices pancetta in the tray.
Place under the grill for about 10 minutes (demora um pouquinho mais que 10 mins na verdade) until fish is cooked and the pancetta crispy.

Salsa Verde:
Put half the mint leaves into a food processor. Rip in all the parsley leaves, discarding the stalks.
Peel a clove of garlic and add to the processor with the rest of the anchovy fillets, 2 tablespoons of red wine vinegar, 1 heaped teaspoon each of Dijon, capers, then add the cornichons and 6 tablespoons of olive oil.
Blitz and serve.

Spinach Salad:
A couple of lugs of olive oil in a bowl.
Add a pinch of salt and pepper, a couple of lugs of balsamic vinegar and a good squeeze of lemon juice.
Finely slice the remaining leaves of the mint and add to the bowl.
Tip the spinach onto a chopping board, scrunch it up and cut into 1cm slices.
Pile the spinach onto the dressing and churn it at the table.

Serve all with chilled white wine. We had Chilean Sauvignon Blanc, which worked well.

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  1. delicia! delicia! Assim vc me mataaaaaa....

    1. Queria q tivesse sobrado p eu comer de almoco!!! hummmmmmmmmmm