Jamie Oliver Recipes
Pork Chops with Roasted Parsnips, Pears and Potatoes
These succulent pork chops marinate in a fragrant mixture of rosemary, olive oil, garlic and lemon zest for at least one hour before being roasted.
Simplest Chicken-and-Leek Stew
Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce.
Flank Steak with Herbed Salsa
Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeno and herbs get well combined. He even seasons the salsa and adds a splash of olive oil on the board.
Crumpets with Bacon
TV chef Jamie Oliver published an extraordinary cookbook, Jamie's Dinners, full of quick, British-inspired recipes. Consider what he does with crumpets, which look like English muffins but are doughier and full of small holes. Oliver turns them into a kind of french toast, soaking them in egg and then griddling them until they're moist in the middle and deliciously crisp on the outside. He likes to top the crumpets with maple syrup and a little bit of chopped red chiles.
The beauty of this dessert is that it is silky and rich--so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in espresso cups.
Caesar on the Light Side
Jamie Oliver makes his Caesar salad dressing with thick Greek-style yogurt, which he often uses as a healthy alternative to heavy cream and sour cream.
Orange and Polenta Biscuits
Polenta, or cornmeal, gives these simple cookies a fantastic crunch. They are great with ice cream, fruit salads and compotes or simply a cup of coffee.
Spice-Crusted Tuna Steaks with Cilantro and Basil
Bobbi Brown adores this dish from Jamie Oliver's cookbook The Naked Chef, because it's delicious and because tuna is naturally low in cholesterol and saturated fat and high in healthy omega-3 fatty acids. When buying fresh tuna, look for steaks that are dark red and evenly colored, and have a tight grain without sinews. According to Oliver, good quality fresh tuna should be served rare or very pink, but you can cook it longer if you prefer.
For this recipe, Oliver simply encrusts shrimp with sticky, spicy salt. The result is the best kind of finger food.
Farfalle with Savoy Cabbage, Pancetta and Mozzarella
This recipe will also serve four people as a main course.
Roasted Carrot and Avocado Salad with Citrus Dressing
This Moroccan-spiced salad combines vitamin A-rich carrots and heart-healthy avocados. Jamie Oliver's favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness.