RECIPE TITLE "Ultimate Mushroom Bruschetta"
Recipe by Jamie Oliver.
... more great recipes by James Oliver on our GREAT CHEFS page!
serve 2 --- easy
This bruschetta is brilliant for lunch, or as a snack or starter. In fact, during the game season (August to February), when it's easy to get hold of lovely birds like grouse, woodcock, pigeon, quail, and partridge, this bruschetta would work really well with any of these birds simply roasted and served on top of it. The treat of the year!
Whether you're using farmed or wild mushrooms, or a combination of both, do your best to get hold of a nice interesting mixture. When it comes to frying them, make sure your pan is a large one so the moisture that comes out of them can evaporate easily. Otherwise they'll begin to boil in their own juices. Mushrooms cooked properly are so versatile--you can stir them into a risotto, sprinkle them onto a pizza or serve them with a grilled steak. --Jamie Oliver
extra virgin olive oil
11 ounces mixed interesting mushrooms, wiped clean
2 cloves of garlic, 1 peeled and finely chopped, the other halved
a few sprigs of fresh thyme, leaves picked
Optional: a sprig of summer savory, leaves picked
sea salt and freshly ground black pepper
1 dried red chilli, crumbled
a small knob of butter
2 slices of sourdough bread
Put a large frying pan, big enough to hold all the mushrooms in one layer, on the heat and add a couple of glugs of extra virgin olive oil. Depending on the size of your mushrooms, leave any small ones whole but tear, a break or slice the larger ones up. Add them all to the pan and give it a shake to toss the mushrooms in the oil. Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chilli and leave to fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
Once the mushrooms have got some color going on, after about 3 to 4 minutes, add the butter and a squeeze of lemon juice to give a nice twang--don't go overboard here, you don't need much--and toss again. To finish this off and make it into a lovely creamy sauce, spoon 2 to 3 tablespoons of water into the pan. Simmer for a little longer, until you have a lovely simple sauce that just loosely coats the mushrooms. Now toast your bread.
When toasted, rub the bread with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and creamy juices from the pan on top and tuck in. So good!
© by Jamie Oliver
|Jamie at Home: Cook Your Way to the Good Life
Home is where the heart is . . .
This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch!
I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.
Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well! Click here to buy
|Cook with Jamie: My Guide to Making You a Better Cook
I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!
You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.
P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you. Click here to buy
Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all.
Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy.
Jamie’s Italy is the result of that journey -- and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in.
Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- you’ll never want to leave Jamie’s Italy. Click here to buy
|Jamie's Dinners: The Essential Family Cookbook
Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak. Click here to buy
Jamie's Kitchen-the television show-began as an experiment and turned into a phenomenon. It started when Jamie took in 15 unemployed, enthusiastic kids, trained them to be chefs, and helped them open a restaurant, Fifteen, that has become the hottest dining spot in London. When England's Channel 4 launched a tie-in series, more than four million people tuned in. The show premiers this fall in the U.S. Jamie's Kitchen-the book-is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding. Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper-spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen! Click here to buy
|The Naked Chef Takes Off
Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes. Click here to buy