My de-kernelled corn, entirely within the boundaries of my tea towel. No picking up stray corn kernels from around the chopping board. No rogue kernels rolling off the board as I move them from bench top to stove top and into pot. Genius!
5. Add smoked fish to pot (whole) with the bay leaves and leaves from the sprigs of thyme. Cover with chicken stock, lid on, cook for 12 minutes.
Jamie's 30 Minute Meals
We are obsessed with this Spinach and Feta Pie from Jamie Oliver's 30 minute meals book recipe. Try this recipe out for a BBQ with friends and family. Or this can by a great recipe to cook for the kids lunchboxes. Let us know how you liked our Spinach and Feta Pie from Jamie Oliver's 30 minute meals book recipe in the comments below. You can also give this recipe a star rating so others can follow along. Happy Cooking!
I've tried Jim Lahey's no-knead pizza dough recipe with great success, but I'm always looking for fresh variations, so one particular recipe from Jamie Oliver's 30-Minute Meals caught my eye. His "cheat's pizza" sounded like an interesting alternative to traditional recipes, and like everything else in that book, it takes 30 minutes or less to make from start to finish.
Actually, this could only take you 20 minutes if you're more experienced since this is just one aspect of Jamie's 30-minute meal. The remaining parts of the meal include three delish salads and squashed cherries and vanilla mascarpone cream. Here, we're only focusing on the pizza.
It's also quick to assemble and cook: Simply stove-fry the dough for three to four minutes, and finish under the broiler for the same. The result? Not bad. Pretty decent, in fact. It won't have the wonderful elasticity that the best pizza dough has, but if you like a light, crispy crust, you should be able to nail a tasty outcome in two attempts or less.
The first time I made it, I took about an hour, but the second time I was much more comfortable with the process and managed to do it in about 30 minutes. Since I doubled the ingredients, I'm sure it would have taken even less time.
You want it to get it crispy, but not charred. Let it go for 3 to 4 minutes, and once it's almost finished, spoon sauce in the center and spread. Remove from the heat entirely, and top with cheese and toppings. If you're using fresh basil like me, hold off on that until the next step.
I'd been meaning to try a cheat or scone base pizza base for ages. Needed a bit of translation (and thankfully I have an old Tala measure that does cups,oh when will the USA get the metric system...) and I tripled the quantities to then divide into two pizzas to share between three people ( keep up...)as my heavy duty frying pan ( really just need one without a plastic handle and probably not a non stick one) is quite big. Worked a treat, although needed slightly longer 'frying' than suggested. Not an authentic, wood fired oven thin and crispy pizza but certainly very pizza like and better than supermarket alternatives - and yummy pizza from walking in the kitchen to on the plate in less than 30 minutes including making a salad!
Whip up delicious three-course meals in no time at all with the bestselling Jamie's 30-Minute Meals
Jamie Oliver will teach you how to make good food super-fast in his game-changing guide to coordinating an entire meal without any fuss.
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With 50 exciting, seasonal meal ideas, Jamie's 30 Minute Meals provides the essential collection of dishes for putting on the ultimate three-course meal without taking up your time.
Not only that, Jamie also includes refreshing, light lunch recipes that you can put together in no time at all.
These mouth-watering dishes include . . .
- Melt-in-the-mouth SPRING LAMB and CHIANTI GRAVY
- Mushroom risotto with spinach salad - Tender DUCK SALAD
- Moreish LEMON and RASPBERRY CHEESECAKE
- Creamy RICE PUDDING and STEWED FRUIT
Jamie offers a tasty dish for every occasion, with recipes written to help you make the most of every single minute in the kitchen.
With the help of Jamie Oliver and Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve.
In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about multitasking to cook whole meals, fast.
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'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith
CHICKEN: The undersides should be golden now, so turn the chicken over. Pour the jerk sauce into a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up if you have skin on. Drizzle over 1 tablespoon of runny honey and scatter over a few sprigs of rosemary and the remaining thyme sprigs I rub these with olive oil to keep them moist whilst cooking. Put on the top shelf of the oven and cook for 15minutes, or until cooked through. Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then put back on a high heat.
Put the chicken breasts on a plastic board and slice into 1cm strips. Put a lug of olive oil and a knob of butter into the hot, large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor. Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of crÃme fraÃche and 300ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt & pepper. Leave to simmer.
Trim the carrots, then quickly slice in the food processor. Add to the saucepan with a lug of extra virgin olive oil, a good pinch of salt & pepper and a few and a few thyme tips. Just cover with boiled water, then cover with a lid and turn the heat to high. Cook for 15 minutes, or until tender
Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Take the pan of chiken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approx. 30 x 25cm). Cover the filling with the pastry sheet, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until golden and gorgeous. Fill and reboil the kettle.
The dessert was prepared in no time and was lovely and fresh. The elderflower cordial complimented the berries perfectly and the shortbreads soaked up the juices to make a tasty, crunchy morsel to finish off the meal. We devoured it so quickly that I forgot to get a photo until it was too late! Cream would make it a bit more decadent but I enjoyed the vanilla ice-cream addition. I will remember this next time I want to throw together a dessert last minute.
Jamie cooks up Thai red prawn curry with jasmine rice,\ncucumber salad and a papaya platter, in 30 minutes. Episode two premieres\nTuesday, May 1,\n1:30pm ET/PT.
Jamie shows how to make spinach and feta filo pie,\ncucumber salad, tomato salad, and coated ice cream in just thirty minutes.\nEpisode four premieres Wednesday,\nMay 2, 1:30pm ET/PT.
Jamie shows how to cook oozy mushroom risotto with\nspinach salad, and quick lemon and raspberry cheesecake in just thirty minutes.\nEpisode eight premieres Friday,\nMay 4, 1:30pm ET/PT.
Jamie shows how to cook kinda sausage cassoulet, warm\nbroccoli salad and berry and custard pie in just 30 minutes. Episode 18\npremieres Tuesday,\nMay 15, 1:30pm ET/PT.
Jamie makes killer jerk chicken, with rice and beans,\nrefreshing chopped salad and char grilled corn - all in just thirty minutes.\nEpisode 20 premieres Wednesday,\nMay 16, 1:30pm ET/PT.
TARTS Dust a clean surface with flour. Unroll the sheet of pastry, then cut it\nin half so you end up with two 20 x 20cm squares of pastry (put one in the\nfridge for another day). Sprinkle over a few good pinches of ground cinnamon,\nthen roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these\ninto 6 of the holes in a muffin tin, and use your thumbs to stretch and mould\nthe pastry into the holes (just like in the picture) so the bottom is flat and\nthe pastry comes up to the top. Put on the top shelf of the oven and cook for\naround 8 to 10 minutes (set the timer), or until lightly golden.
POTATOES Wash the potato and sweet potatoes and halve lengthways. Put them into a\nlarge microwave-safe bowl with  a lemon. Cover with clingfilm and put into the\nmicrowave on full power for 15 minutes.
TARTS Take the muffin tin out of the oven, and use a teaspoon to press the\npuffed up pastry back to the sides and make room for the filling. Spoon the\ncrÃme fraÃche mixture into the tart cases, and return to the top shelf of the\noven. Set the timer for 8 minutes.
TARTS: Dust a surface with flour. Unroll the pastry, then cut it in half so you have two 20cm x 20cm (8in x 8in) squares (put one in the fridge for another day). Sprinkle over a few pinches of ground cinnamon, then roll the pastry into a Swiss-roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to mould the pastry into the holes, so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for 8 to 10 minutes, or until lightly golden.
POTATOES: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with  a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.
TARTS: Take the muffin tin out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides and make room for the filling. Spoon the crÃme fraÃche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
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