Jamie's Ministry of Food

TIPS

Here is a list of the bare-minimum items you need to have in your kitchen to be a well-rounded, efficient cook.

PANTRY STAPLES

Dijon mustard

English mustard

Extra-virgin olive oil

Olive oil

Sesame oil

Peanut oil

Red wine vinegar

Balsamic vinegar

Plain flour

Self-raising flour

Cornflour

Caster sugar

Brown sugar

Cocoa powder

Dried pasta

Egg noodles

Tinned chickpeas

Tinned kidney beans

Tinned chopped tomatoes

Basmati rice

Almonds

Water crackers

Organic chicken, vegetable and beef stock cubes

Curry paste

Soy sauce

BASIC SPICES

Sea salt

Table salt

Black peppercorns

Ground cinnamon

Dried oregano

Bay leaves

Ground cumin

Chilli powder

BASIC FROZEN STUFF

Peas

Puff pastry

KITCHEN EQUIPMENT

Set of non-stick  frying pans

Set of non-stick frying pans

Extra-large casserole dish (cast iron, aluminium or stainless steel)

Extra-large casserole cast iron, aluminium or stainless steel)

Good sturdy roasting tray

Good sturdy roasting tray

Knives (medium chef’s knife, small paring knife and serrated carving knife)

Knives (medium chef’s knife, small paring knife and serrated carving knife)

Thick sturdy wooden chopping board and small plastic chopping board

Thick sturdy wooden chopping board and small plastic chopping board

Set of thick-bottomed saucepans (large, medium and small)

Set of thick-bottomed saucepans (large, medium and small)

Nest of mixing bowls

Nest of mixing bowls

Wooden spoons

Wooden spoons

Sieve

Sieve

Colander

Colander

Scales

Scales

Measuring jug

Measuring jug

Rolling pin

Rolling pin

Speed peeler

Speed peeler

Potato masher

Potato masher

Box grater

Box grater

Microplane-style grater

Microplane-style grater

Tin opener

Tin opener

Tongs

Tongs

Salad Spinner

Ladle

Whisk

Spatula

NUTRITION AND HYGIENE TIPS

  • After preparing raw meat or fish on a chopping board, give the board a good scrub in hot water to kill the bacteria.
  • Store raw meat and fish on the bottom shelf of your fridge, and food that is ready to be eaten on the shelves above.
  • Keep your work surfaces clean and clutter-free. Wipe everything down regularly with antibacterial kitchen spray and wash your kitchen cloth or spongy scourer in hot soapy water, as it can harbour germs too.
  • When you're putting things in the fridge, get yourself some plastic containers so your food stays sealed and protected from cross contamination.
  • Preparing food in advance is fine but remember to store it in the fridge until you're ready to serve it.
  • It's important to keep not just your surfaces clean, but also your dishwasher and sink.

JAMIE'S MANIFESTO

This manifesto explains a really effective way to empower the public to make short and long-term changes. I believe it will radically improve the health prospects and social welfare of the public, regardless of age and class.

DOWNLOAD

MAP

LIVE FORUM CHAT

Discuss cooking and more. Register

subject
posted
24 Apr 11:05 by Danny
02 Dec 22:32 by robinson196
12 Sep 02:31 by Danny

QUICK LINKS

Home

About

Our story
Our Ambassadors
Our Partners
The Good Foundation
FAQs
Centres
Ipswich

Trucks
Queensland

News
Latest News
Resources
Recipes
Tip Sheets
Contact
Book a course
Volunteer
Donate
Merchandise
Subscribe
Copright © 2012