finbar o reilly [Visitor]

`jamie i have a leg of wild boar and aleg of venison which i shot in italy last november. they were shot on a sunday and in my frezer that night in ireland.i have some frirnds around a the weekend what way would you cook them would you marinate them and with what,will look forward to hearing from you,Thanks Finbar a fan of your work

Amanda [Visitor]

To Finbar- I would use a spit roast to cook your leg of boar and vension. Here spit roast BBQ can be hired for 24 hours or a weekend as they are quite expensive to buy and used out doors. This also saves messing up your kitchen and oven.

Ryan [Visitor]

I was wondering if you had a wing recipe.

Wim [Visitor]

Jamie, last night I had spare ribs and they where just fan-tas-tic. I heard that it was a recipe from you but I can't find it. I believe the spareribs had to be in Cola for 24h and then they put some sirop on them and grill them on the BBQ.

Could you send me the recipe please, because I want to try it too.

Juraj Banik [Visitor]

Dear Mr.Oliver!

I am a trained chef from Slovakia.Currently I am working in Dublin,Ireland.
I am doing this because it has always been my dream.
Watching your TV show I realized how experienced and well-organized chef you were.
I have always been big fan of you because of your ideas, creations in cooking and in the way you serve foods.
I saw you have given opportunity to handicapped guys .I am from small country and I haven't had any chance to work with such good chefs like you are.
Knowing these about you I would like to take this opportunity to ask you whether you would give me an opportunity to work with you , earn more experience and learn the way of cooking and serving how you do it.
Otherwise I would like to thank you for reading my letter and I will accept any answer from you.


Yours sincerely,
Juraj Banik

Andrew [Visitor]

Love your shows and books, you have inspired me to learn how to cook, and try anything. Please my brother, I love cooking and I really would like to try that chicken you made. Don't know the name, but it was covered in salt.

Gina [Visitor]

We saw your show one night and you made this bbq sauce which we would like to try. It had balsamic vinegar, cloves, ketchup and a bunch of other thigs. I cannot find it on the web. Can you email me this recipe please?
It would be greatly appreciated.

Christine [Visitor]

I have just come home from work after joining in the fun at 'pass it on' at Magna this morning. What a great time we all had. I'm now passing on my new receipe of sizzling beef stir fry in black bean sauce to my family, so they can pass it on to their friends.
Thanks for a fabulous morning, I really enjoyed it.

Farrah [Visitor]

I'm trying to look for the chicken parcel recipe that Jamie did for one of the School Dinner shows awhile ago.
Does anyone have that recipe..? I think it was chicken and mushroom wrapped in parchment paper or foil...

Any help?

Thanks!

Catherine [Visitor]

I like watching your shows...it's amazing how simple you are and very at ease while cooking. It's good to see how passionate you are when cooking!
Would like to have one of your best roast lamb recipes...Thanks, Cheers!

mark [Visitor]

hi just wondering what the best turkey you have found for xmas as i am looking to rear my own and about a dozen others for xmas
cheers

Frantastic [Visitor]

Hey, I had a dream once, that you came with your crew to our most beautiful old saw mill in southern Bohemia to do a shoot for your new take on eastern Europian cooking. In the dream, your crew built a small boat for my five kids and to complete the idylic seenary on the pond behind the mill, while trying to come up with some good version of Czech dumplings... well and the whole bummer in the dream was that I was out of the country only to return to find out that I missed it all, me, the fan of Jamie Oliver.:)

supersarah [Visitor]

to the "jamie hater".......... why bother going to his website, and taking the time to write something. You cant hate him too much, probably just jelousy. You need to get a life.

clare [Visitor]

Hi I am looking for a recipe jamie did which wasa shoulder of lamb which was cooked for about 4 hours? Can anybody help please? It looked lovely!

Jean-Philippe Caron [Visitor]

Hello Jamie, I'm living in Quebec (Canada) and i watch your show every days, I ask you if you can give me the recipe for your chicken in bread because i look like very tasty(sorry for my english, I speak french) I want to make a DEP(Diplome d'études professionnels, professional diploma of studies) in cook and I want to be like you later.

A young admiror of the foods

Thanks for your comprehension

lisa bickerstaff [Visitor]

Hello Jamie, I am from Northern Ireland. Could you give me some ideas with steak mince. All i ever seem to make is Spaghetti Bolognese or traditional mince and spuds and am getting really bored. Mince seems to be quite cheap and tasty especially with the credit crunch. Thanks! :)

Perry Godzisz sr [Visitor]

Not to sure where I have seen it but there is a dish out there of pork belly....starts off raw, not cured or anything...I believe it starts off in a pan and then ends up in the oven...looks fabulous, but i'm sure it's not something you could or should eat everyday...can you point me in the right direction?

Thanks

Márcia Costa [Visitor]

Good afternoon Jamie

I have a question for you: Why you don’t like to cook red meat or why you don’t show us how to prepare it?

Jean [Visitor]

For ANDREW -

Jamie's recipe for Chicken in Salt with Fennel, Thyme and Lemon from his book "Happy Days with the Naked Chef"

3kg/7lb coarse rock salt
8 heaped teaspoons whole fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tablespoon peppercorns
1 bunch fresh thyme
Olive oil
1 x 2kg/4 1/2lb organic chicken
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed

Preheat the oven to 200C/400F/Gas6.

Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (keep the skins), peppercorns, and a wine glass of water and mix together.
Bash up the thyme in a pestle and mortar and add a couple of good lugs of olive oil. Scrunch it up and rub this flavoured oil all over your chicken, finally pushing any excess inside the cavity along with your parsley, garlic, and squeezed lemon halves. The idea here is to tightly pack the cavity so it bulges and no salt can get in.

Get 4 long pieces of tin-foil and put them on top of each other to make a large square sheet, around a metre/39 inches square. Lay on 1/3 of the salt, making it around 2cmn/three quarters of an inch thick. Put your chicken on top, then pack the rest of the salt around it. Because the salt is slightly wet it should stick to the chicken - make sure that the chicken's skin hasn't been pierced. Carefully fold up the sides of the foil and scrunch it at the top. You can rip off any excess foil - basically the foil is there to hold the salt together until it hardens.

Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes. Take it to the table with 1 or 2 really nice salads, some bread, and a bottle of white. Rip open the foil and crack the salt crust. It will fall apart easily and reveal the fantastic-smelling chicken. Pull the skin away and tear the meat from the thighs and the breast - absolutely pukka. This is gorgeous served with horseradish mixed with creme fraiche or with some homemade basil mayonnaise.


For FARRAH -

Jamie's recipe for Chicken Breast baked in a bag with Mushrooms, Butter, White Wine and Thyme from his book "Happy Days with the Naked Chef"

2 x 200gr/7oz skinless chicken breasts
1 handful dried porcini
255gr/9oz mixed mushrooms, torn up
1 large wineglass white wine
3 large knobs of butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced

As this is for 2 people I'm going to make a large envelope/bag to cook everything in. Using wide tin-foil make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length) folding 3 sides in and leaving 1 side open.

Pre-heat the oven to 220C/425F/gas7.

Mix everything together in a bowl, including the chicken. Place in your bag with all the wine juice, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray. Place the tray on a high heat on the hob for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil. Feel free to vary the recipe - things like grated parsnip, smoked bacon and red wine also work well.


For CLARE -

Jamie's recipe for Slow cooked Shoulder of Lamb with roasted Vegetables from his book "Jamie's Dinners "

This is a recipe I first made as an alternative to roasting a leg of lamb. I wanted to save time and make my own gravy, so I turned it into a pot roast by adding vegetables and wine. I think shoulder of lamb is one of the best cuts by far, it's tastier than leg and much more economical. Serves 6 - 8.

1 x 5 1/2 lb shoulder of lamb, bone in
olive oil
sea salt and freshly ground black pepper
1 whole bulb of garlic, broken into cloves
a handful of fresh rosemary sprigs
1 red onions peeled and quartered
3 carrots peeled and roughly chopped
2 sticks of celery cut into pieces
1 large leek, or 3 baby leeks, trimmed and cut into pieces
a handful of ripe tomatoes, halved
2 bay leaves
a handful of fresh thyme sprigs
1 x 400gr tins of good quality plum tomatoes
1 bottle of red wine

Pre-heat your oven to 200C/400F/Gas 6. Rub the lamb with olive oil, sea salt and freshly ground black pepper and put into a roasting tray. Using a sharp knife make small incisions all over the lamb and poke some rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. Pour the tinned tomatoes over the top, then the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170C/300F/Gas 2 and cook for about 4 hours, until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb and check the seasoning

Jean [Visitor]

For JEAN-PHILIPPE CARON -

Jamie's recipe for Flour and Water Crust Chicken from his book "Happy Days with the Naked Chef".

This is a great dish to serve up to friends - they'll wonder if you've gone a bit mad when you produce what looks like a huge lump of pastry and put it in the middle of the table! It's a great way to cook chicken - the meat steams inside the pastry crust and becomes incredibly tender. I've used nice small spring chickens, or poussins, in this recipe but it's just as easy to use one 2kg/4.5lb bird and roast it for 2 hours instead. ps. you don't eat the pastry!

905gr/2lb plain flour
2 fat lemons
2 handfuls of fresh sage leaves, picked
1 handful of fresh thyme leaves, picked
8 cloves of garlic
2 tablespoons olive oil
sea salt and freshly ground black pepper
4 spring chickens

Put your flour into a large bowl, and mix in around 500ml/18fl oz of water, bit by bit, until you have a dough that is pliable and elastic and not too sticky. Cover and put to one side while you prepare the chickens.

Using a peeler, remove the peel from 1 of the lemons and bash up with the sage, thyme and garlic, in a pestle and mortar, or use a metal bowl and a rolling pin. Add your olive oil and plenty of seasoning. This flavourful marinade is great with just about all kinds of meat. Roll up your sleeves and rub the marinade all over the chickens as well as inside the cavity. Slice the remaining lemon and stick a slice or two inside the cavity of each chicken.

Preheat the oven to 220C/425F/gas7.

Get your dough mix, divide it into 4 pieces, and roll each one out to about 0.5cm/1/4inch thick. Now mould a piece of dough around each of the chickens so that you have 4 airtight parcels. Leave for 5 minutes, then bake in the preheated oven for an hour. The crust will harden during cooking, steaming and protecting the chicken while keeping all the lovely juices inside which will give you a fantastic homemade gravy.

Let the chickens rest for 15 minutes after baking, then bring them to the table and for a bit of drama, crack open each crust in front of your guests. You'll unleash a wicked aroma, steam, the lot, so waft it around a bit. Very impressive stuff. Serve simply with some potatoes and greens.

Natasha [Visitor]

Hi Jamie,
I came to the magna centre cooking with work day thing you did not so long ago, which may i add i loved it i had fun and would do somthin like that again anytime, thanks for the invite.

Anyway when i was cookin the beef with rice, egg spring onions, the lady who showed me didn't really tell me what sause/oils i was puttin in, and then when i showed some i was enjoying it that much i forgot to pick up the recipe, so i would remember what they where, i can rember everything else i think yep yep i can i've got all the ingred at home ready to invite my mum and dad round for tea and suprise them with that lovely dish. Can you help me out by just letting me know what goes in it. Thank in advice.

Candy [Visitor]

Your program dated 7/19/2008, you prepared a ham hock with fresh potatoes, carrots, turnip, cabbage (different colors) and celery. I tuned in a bit late and couldn't get all the ingredients. Could you please let me know the recipe.

Thanks so much mate.

Jean [Visitor]

For CANDY -

I assume this is a recipe from "Jamie at Home". If so, it's on site. On the right hand side of this page there is a list of meat recipes. The one you are looking for is English hot pot of amazing summer greens and flaked gammon.

Quigley [Visitor]

We'll be goin for drink this Friday. Five O'Clock, Cellar Bar! Tae shutting time. THEN! Right into the Gallowgate, Chrystal Bell the lot! There'll be no more about it!!

pauline [Visitor]

hi jamie, i am a big fan of yours, just wondering if you could email me a recipe for steak diane.

Rhian [Visitor]

Hi, iv just had some goats meat (leg) given to me but dont have a clue how 2 cook it! does any1 know of any recipes?!!

naomi [Visitor]

hi jamie i am a fan of your show and i was recently watching your vol 2 dvd and seen how you were cooking baby food for poppy. i was wondering if you could give me some ideas as wat to start with as fresh baby for and infant and tips a fussy 2yr old. i would appreciate some meal ideas as my infant will be starting on solids soon. thank you.

kirsten jakobsen [Visitor]

please can i have your recipe for the steak pie you made with guinness?Iam a big fan of your show.

Dave Colledge [Visitor]

we have just come across plenty of goat meat and are unsure what to do with it. which are the best flavours that compliment it.. anyone have any recipies or ideas thanks..??

Denise [Visitor]

I would like to know what if a good substitute for Mayonnaise would be Sour creme..
We are making Lobster sandwiches for a picnic and someone we know is allergic to eggs.

Denise

Anuradha Baruah [Visitor]

if u r not a good cook but have guests coming for dinner, then u can blindly trust n go ahead with any of jamie's recipies. its bound to be good.

Cathy O'Grady [Visitor]

Hi

Do you have any recipes for a campfire dutch oven or a dutch oven over the coals?

Cheers

Cathy

Don MacLarty [Visitor]

I am trying to find My Favourite Curry and the site is not very user friendly in order to find it. Can you help.

Jean [Visitor]

For DON MACLARTY -

Jamie's recipe for My Favourite Curry Sauce from his book "Happy Days with the Naked Chef" - serves 4

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chillies, seeds removed and thinly sliced
1 handful of curry leaves
2 thumb-sized pieces fresh ginger (peeled and roughly grated)
3 onions, peeled and chopped
1 teaspoon turmeric
1 teaspoon chilli powder
6 tomatoes chopped
1 or 2 wineglasses of water
1 x 400ml/14fl oz tin coconut milk
salt

Fish version -

4 x 8oz/225gr fresh haddock fillets, skinned and pin-boned
1 knob of tamarind paste or 1 teaspoon tamarind syrup
optional - A very large handful baby spinach
optional - A good handful of fresh coriander, chopped

Chicken version -

4 chicken breasts, sliced into 1cm/ 1/2 inch strips
1 tablespoons coriander seeds, crushed

Vegetarian version -

800gr/1 1/4 lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans...use your imagination).

Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves, and ginger, stir and fry for a few minutes.

Using a food processor, chop the onion, add to pan, and continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
Using the same food processor, pulse the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream then season carefully with salt. Take this sauce as a base.

To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add the sauce and simmer for ten minutes.

For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.


This is the Rice Jamie served with his Favourite Curry Sauce.

Jamie's recipe for Lemon Rice from his book "Happy Days with the Naked Chef - serves 4

I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice, but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also try some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.

455gr/1 lb basmati rice
5 tablespoons vegetable oil
2 tablespoons mustard seeds
2 teaspoons urad dhal (small dried split peas)
1 handful of curry leaves
rind and juice of 2 lemons
1 bunch of fresh coriander, chopped
sea salt and freshly ground black pepper

Throw the rice into boiling water, cook for 10 minutes and drain.

Heat the oil in a small frying pan over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (use a vegetable peeler to remove the rind from the lemon). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.

Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste.

Pauline Demir [Visitor]

Hi Jamie, I live in Turkey with my Turkish husband who must be one of your bigest fans, he watches all your programs and expects me to cook what you make, even though the programs are in English the subtitles are in Turkish.
Keep up the good work we love you
Pauline & Seyfi

Eric [Visitor]

I saw your show a couple of weeks ago and you made this bbq sauce which you used on ribs, lamb and chicken. You cooked the meat in the oven first, then you slow cooked the lamb on a spit and the other meat on a grill. The sauce had balsamic vinegar, cloves, ketchup and a bunch of other things. I cannot find it on the web. Can you email me this recipe please?
It would be greatly appreciated.