The Jamie Oliver Fan Club
Wherever you are in the world you really must have heard of the wonderful Jamie Oliver!
|The Lovely Jamie Oliver|
I first came across Jamie at The River Cafe at Thames Wharf in London many years ago where he was training under the amazing chefs Rose Gray and Ruth Rogers. This Italian cafe was unusual in its approach at the time ... the setting was beautifully designed by the architect Richard Rogers, (the husband of Ruth), its position alongside the Thames in a previously rather derelict area was inspired, and the food wonderful and fresh and based on amazing tastes, wholesome home cooking, and the finest home grown ingredients and it was such a refreshing change from the classic dining ideas of the past.
|Outdoors At The River Cafe|
The restaurant was designed in such a way that the kitchen and dining areas were one and it was possible to see the dishes being prepared in this open and vibrant setting, while sipping wines from their extensive Italian range. I loved it then, and still do, and furthermore have followed Jamie's amazing rise to fame since then with great pleasure and no surprise.
I have collected Jamie's easy to follow cookery books for many years and watched his TV debut in The Naked Chef and many series since and followed his family life and career with interest. His cookery style is one I love, based solely on taste and wholesome ingredients and has none of the finicky measuring and balancing of other TV chefs. His home and beautiful family life seem perfect and his down to earth manner, 'the cheeky chap', decent and honorable and one I really admire.
|The Wonderful Jamie Oliver|
I think Jamie has done more in his short life (he is only thirty five) to improve cookery skills and eating habits throughout the world than anyone else ever, and is responsible for an improvement in the health of many.
What a PUKKA chap!
What a PUKKA chap!
My Favourite Jamie Oliver Recipe Of The Moment
|Jamie Does .. Spain, Italy, Sweden, Morocco, Greece, France|
It comes from this lovely book - not only full of lovely recipes but also a great book, printed and photographed beautifully - it will make you drool just to look at it!
|My Favourite Paella|
Green and Red Pepper
Fresh herbs, salt and pepper, saffron, stock cube
Clams and mussels and prawns
Tomatoes plus tin chopped tomatoes
I have not been precise about quantities because I feel that this recipe is very adaptable and as long as you have some of each of the ingredients it is possible to make a very tasty paella - whether for two or twenty. Just keep tasting until it seems perfect!
Method:In a large flat based pan fry the meats (pork and chopped chorizo) in olive oil for ten minutes until crisp.
Add the chopped peppers, garlic, onion and half the herbs along with a good pinch of seasoning and the saffron and the stock cube.
Fry for another ten minutes and then add the rice and the chopped tomatoes and the tinned tomatoes.
Bring to boil and then lower the temperature and keep on a light simmer, stirring constantly (and gently) until all the liquid is absorbed and the rice cooked.
Add the clams, mussels and prawns and coat all over with the lovely rice mixture.
Heat gently for five minutes and add a little more stock if necessary.
At this point you should have a thick, creamy consistency, not too dry, but certainly not wet.
Sprinkle with chopped herbs and serve with lemon wedges.
Did I Tell You That I Love Jamie Oliver?