Jamie Oliver

forum: Food & Drink

Subscribe to forums RSS

#1 Tue 24 Apr 07 11:27pm

adameek

Member
Member since Tue 24 Apr 07

Breakfast loaf.... does anyone know ??

he did it for his surfer mates maybe in cornwall ... i think he also cooked some fish for lunch but what i am looking for is the recipe for the loaf... i am gonna try it myself but having jamies recipe would be good....

thanks all

    Likes (0)

#2 Tue 24 Apr 07 11:41pm

kimber

Forum champ
Occupation Mom and TKD Red Stripe
From Alberta
Member since Sat 24 Jun 06

Re: Breakfast loaf.... does anyone know ??

I saw the episode, but don't have the recipe - Tanya is really good at finding/having recipes so hopefully she'll see this and help.  Meanwhile I'll surf through my JO cookbooks and see if I can find it for you. smile

    Likes (0)

#3 Wed 25 Apr 07 12:19am

French_vanilla

Forum champ
Occupation Secretary
From Dublin - Ireland
Member since Sun 01 Apr 07

Re: Breakfast loaf.... does anyone know ??

Oh I know the one you're talking about but dont recall what he puts in it...

It did look very impressive and tasty as far as I can remember... perfect sunday breakie after a few drinks the night before in the pub with your mates, dont you think?!  lol  lol

French_vanilla

    Likes (0)

#4 Wed 25 Apr 07 9:33am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Breakfast loaf.... does anyone know ??

WAS THIS THE ONE:

Brunch Breads Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  At the Beach 



Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 6 to 8 servings per loaf



 
Basic Bread Mix:
3 (1/4 ounce/7 gram) sachets dried yeast
2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting.
Just over 1 pint tepid water (625 milliliters)
2 level tablespoons sea salt
1 ounce (30 grams) sugar
Savory Rolled Bread of Parma Ham, Egg, Cheese, Egg, and Basil:
10 slices Parma ham
8 large organic eggs, boiled for 8 minutes and shelled
14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or any leftovers that need to be used up), grated
2 handfuls fresh basil
Sun-dried tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Chopped fresh rosemary leaves

Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:
1 jar chocolate spread
Chopped toasted hazelnuts
2 bananas, sliced

Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the dough in half.
Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.
Savory: Along the middle of the first piece of rolled out dough, lay out your Parma ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and freshly ground black pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape.
Bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes.
Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.




AND THEN:



Salmon with Herbs in Newspaper Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  At the Beach 



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6 servings


 
A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Open out the paper to the middle page, and scatter half the herbs over it.
Place the salmon in the middle of the paper and season inside and out and rub with olive oil.

Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.

Drizzle with a little extra olive oil.

Wrap the paper around the salmon, securing it well with lots of string.

Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.

    Likes (0)

#5 Wed 25 Apr 07 7:48pm

French_vanilla

Forum champ
Occupation Secretary
From Dublin - Ireland
Member since Sun 01 Apr 07

Re: Breakfast loaf.... does anyone know ??

Yes yes yes!!! good woman young mum!!  thumbsup  thumbsup

French_vanilla

    Likes (0)

#6 Wed 25 Apr 07 11:38pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Breakfast loaf.... does anyone know ??

    Likes (0)

Powered by PunBB.