designer John H / RH production controller publication month spine width 33.5mm finish special colours foil reference Kurz Luxor spot varnish
420 gold
emboss inside cover printing Photoshop image Yes files included use images from No previous title if yes, ISBN: ..................... SPECIAL INSTRUCTIONS TO REPRO
FINISHES AS PREVIOUS BLAD
ISBN 978-0-718-15476-9
www.jamieoliver.com 9 780718 154769
photography: david loftus
JA Jacket MJ V2 Final.indd 1
ÂŁ26.00
03/07/2009 02:19
JA p014-049 NewYork.indd 24
18/6/09 01:19:10
JA p014-049 NewYork.indd 25
18/6/09 01:19:15
JA p014-049 NewYork.indd 19
18/6/09 01:18:56
I couldn’t possibly leave the great American burger out of this book. Sadly, the classic burger has gone from humble beginnings (as something brought over by German immigrants) to become a symbol of fast food and junk. But when made at home with quality ingredients, it’s an absolute joy. So, introducing my great American burger, and its little cousin, the ‘slider’, or mini burger . . . Have fun with your toppings and flavour combos and enjoy.
Serves 6 For the burger mix olive oil 2 medium red onions, peeled and finely chopped 6 Jacob’s crackers or 4 slices of bread, crusts removed 500g good-quality lean minced beef 1 teaspoon sea salt 1 heaped teaspoon freshly ground black pepper 1 large egg, preferably freerange or organic, beaten a handful of freshly grated Parmesan cheese For the spicy mayo 4 teaspoons mayonnaise 1 teaspoon tomato ketchup a good pinch of smoked paprika or cayenne pepper juice of ½ a lemon To serve 12 rashers of smoked streaky bacon, the best quality you can afford 6 large or 8 small burger buns 1 soft round lettuce, leaves washed and spun dry 4 tomatoes, sliced 6 gherkins, sliced a few pickled chillies
You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now. Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely. Blitz your crackers or bread in a food processor until you get a fine consistency. Oil a clean baking tray and put aside. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up. This is a good time to make your spicy mayo, so put all the ingredients into a bowl, mix well and put to one side. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain. When everything comes together pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
18
JA p014-049 NewYork.indd 18
18/6/09 01:18:51
JA p014-049 NewYork.indd 29
18/6/09 01:19:32
This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are becoming quite popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving food at decent prices, people are sort of rebelling against the crowded, overpriced and rushed service of established city restaurants. This is a great twist on your standard warm salad and, although I’m not crazy about ultra-sweet things, it was cleverly done because the candied layer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you’re on to a winning combo. Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!
Serves 4 For the creamy French dressing 6 tablespoons good-quality extra virgin olive oil 3 tablespoons white wine vinegar 1 heaped teaspoon Dijon mustard 1 heaped tablespoon natural yoghurt sea salt and freshly ground black pepper For the salad 12 rashers of smoked streaky bacon, the best quality you can afford 1 clove garlic, peeled 3 slices of fresh white bread olive oil freshly ground black pepper 2 heaped teaspoons demerara sugar 3 clementines 5 large handfuls of mixed salad leaves, washed and spun dry 1 pomegranate a small bunch of fresh mint, leaves picked Wine suggestion: Californian white – a Fumé Blanc
To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side. Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into mediumsized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn’t release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon. Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar or honey and the juice of 1 clementine. Concentrate on what you’re doing, and make sure you don’t touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peel the remaining clementines and slice them into rounds. Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top. Place your clementine rounds on top of the salad, then pass the bowl around the table and let everyone serve themselves.
28
JA p014-049 NewYork.indd 28
18/6/09 01:19:28
JA p050-075 NewYork.indd 61
18/6/09 01:24:43
‘Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and given it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat it’ll do you no harm.
Serves 8–10 sea salt and freshly ground black pepper 45g butter 3 heaped tablespoons plain flour 10 cloves of garlic, peeled and finely sliced 6 fresh bay leaves 1 litre semi-skimmed milk 600g dried macaroni 8 tomatoes 150g freshly grated Cheddar cheese 100g freshly grated Parmesan cheese a few sprigs of fresh thyme, leaves picked optional: a couple of splashes of Worcestershire sauce optional: a grating of nutmeg 3 big handfuls of fresh breadcrumbs olive oil Wine suggestion: dry Italian white – a good Pinot Grigio
Get a large pan of salted water on to boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
60
JA p050-075 NewYork.indd 60
18/6/09 01:24:38
j ami esamer i ca onsal enow
www. j ami eol i ver . com/ books