Jamie Oliver at home
Straw blond with a boyish smile, who responds to the nickname “naked chef.” Meet: England’s most artistic culinary specialist Jamie Oliver opens the doors of his kitchen for us.
Jamie oliver at home
- Jamie oliver (real name James Trevor) – Chef of the Fifteen restaurant chain, TV presenter (the cooking show “Live Deliciously with Jamie Oliver” was broadcast on REN TV), author of six cookbooks. The signature dish is fried chicken: “I first cooked it at the age of eight – I wanted to appease my father by grabbing another“ steamed ”at school. When he smiled satiety, I realized: legs are the most important thing in a man’s life! “
There is a mess in my kitchen – sorry, I made a reservation, a creative mess! But everything is in full view: dishes, appliances, food. The interior is very simple, not distracting from the main activity. In the middle there is a wooden table-“island” on which I conjure: chop, squeeze, cut and knead the ingredients. Around the perimeter of the room, there are cabinets with a built-in dishwasher, wine coolers and other appliances, as well as shelves for storing dishes and supplies. A few words about kitchen equipment. Let’s start with the stove: I prefer gas models to electric ones. They allow for better temperature control.
Proven manufacturers are AEG, Hotpoint and Smeg. must be strong with a non-stick coating, I use Tefal’s Professional Series. So, let’s move on to the sharp one: when it comes to knives, the principle of “avaricious pays twice!” Is triggered. I would not recommend buying a large, cheap set of cutters, it still won’t last long. Knives from Victorinox, Global and Sabatier are more expensive, but more reliable. I’ll tell you about my latest invention – a homemade barbecue maker. Place a suitable piece of granite in the oven to make a great baking sheet for fish, bone steaks, lamb chops and pizza. It will taste almost the same as in a large stone oven. Checked!
Recipe from Jamie Oliver Tuna with Ginger
Ingredients: 225-285 g of tuna fillet from the tail or from the back, 1 tbsp. a spoonful of sesame oil, 2 thumb-sized pieces of ginger, a handful of finely chopped green onions.
Preparation: Marinate fish in soy sauce for 1 hour.
Blot the fillets with a paper towel, rub with sesame oil and fry over high heat for 2 minutes, turning the pieces occasionally. After cooling, cut the tuna into thin (!) Slices 0,5–1 cm thick.
The dish is served with chopped ginger and green onions.
The cookbook “Jamie’s Kitchen” (as well as other editions of this series) can be bought at the Moscow Trade House, 1610 rubles.