JamieOliver.com
hoppershaun
From: Washington, Tyne & Wearabout me
Hi all! I'm 26 years old, been cooking for about a year. I think its fair to say that its took control over most of my life now!
Rainbow Trout with Garlic Potatoes and Peas
1. Preheat oven to 180C. Cut the potatoes in half and then par-boil for 5 minutes. Drain and place into a roasting tray. Generously drizzle with olive oil and scatter over the thyme, rosemary and garlic.Season with salt and pepper and mix well. Roast in the oven for 20-25 minutes until tender.
2. Blanch the mint leaves in boiling water for 2 minutes and then gently squeeze
dry between kitchen roll. Finely chop the mint and then add them to a saucepan along with the peas and the butter. Gently heat until the peas are warmed through, stirring until the peas break down a little. Season with salt and pepper.
3. Score the skin of the trout fillets and then season both sides with salt and pepper. Heat the 2 tbsp of olive oil in a frying pan and then cook the trout, skin side down, for about 3 minutes and then turn over and cook for a further minute or so, until the fish is cooked through. Serve alongside the potatoes and peas.
Chicken with Thai Red Curry Butter
1. Preheat oven to 200C.
2. Stir together the butter and curry paste until well combined.
3. Cut a pocket into the sides of the chicken breasts, then stuff with the flavoured butter.
4, Season the breadcrumbs with salt and pepper. Coat the chicken breasts in flour, shaking off any exceess. Next dip into the beaten egg and then into the breadcrumbs until evenly coated all over.
5. Bake in the oven for about 25 minutes, until cooked through. Serve with rice or potatoes.
Breaded Mushrooms with Aioli
1. First, make the aioli. In a bowl mix together the crushed garlic, egg yolk, mustard and vinegar. Gradually add the oil, drop by drop, whisking all the time. Don't add too much oil at one time or else the aioli will split. Season with salt and white pepper. Cover and refridgerate until ready to use.
2.Preheat oven to 190C.
3.Wipe the mushrooms clean.
4.Coat each mushroom in flour, shaking off any excess. Then dip in the egg, followed by the breadcrumbs, coating evenly.
5.Place on a baking tray and bake in the oven for 15-20 minutes, or until the breadcrumbs are golden and crispy.
6.Serve 5 mushrooms per person, along with the aioli.
Poached Chicken Breasts with Asparagus
1. FOR THE CHICKEN BREASTS: Blacken the skin of the red pepper all over, using the flame from the hob. When blackened all over, wrap tightly in cling-film and leave for 5-10 minutes. After this time, remove the cligfilm and scrape away the blackened skin under running water. Cut off the top and the seeds should fall out easily. Cut in half lengthways. Cut the halves into slices, about 8 in total. Pound the chcicken breasts thin and then lay each breast onto a piece of cling-film and season. Lay the pepper slices across the centre of the chicken breats. Using the cling-film, roll the chicken breast up into a sausage shape and then twist the ends of the cling-film to tighten the shape of the 'sausage'. Bring a pan of water to the boil, and then reduce to a gentle heat. Add the chicken breats and poach for 10 minutes. When cooked, remove the chicken breasts and peel off the cling-film.Wrap
around a slice of Parma ham each and then heat the olive oil in a pan. Fry the chicken breasts until the Parma ham is crisp, turning all over. Once crisp, remove from the pan and slice into 4 slices each.
2. FOR THE ASPARAGUS: Add the asparagus spears to a pan of boiling water and boil for 2 minutes. Drain and refresh in ice water. Cook for a 1 minute in a frying pan with the oil. Season.
3. FOR THE DRESSING:In a mortar and pestle, grind all ingredients together, adding the oil last.
4. Lay the asparagus onto plates and then top with the chicken slices, Drizzle around the dressing.