Jamie Oliver Inspiration

For my Birthday two weeks ago I received a Jamie Oliver cook book. It is called Cook with Jamie.

In my opinion it should be called Jamie's food hand guide. It has super recipes for the advanced chef and for the beginner cook; I am simply crazy about every recipe in this book.

Cook with Jamie

My guide to making you a better Cook

I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!

You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.

P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you.

So to no surprise allot of my new recipe's will come from this book as I am trying them all out.

I have adjusted the recipe (off course!!!) but it is still delicious here are mine and Jamie's both the same but also different in many ways.

Jamie’s recipe

Mine is the inserts in blue

Ingredients

1 chicken breast

1 large leek (half a leek)

A few sprigs fresh thyme

1 good lug olive oil

1 pinch salt

1 pinch freshly ground black pepper

1 small swig white wine (leave out)

4 slices higher-welfare pancetta (Bacon works just as well)

olive oil

2 whole sprigs thyme

100g Butternut finely sliced

5 cherry tomatoes halved

Method

Preheat the oven to 200°C/400°F/gas 6.

Make a tray out of foil (Jamie’s picture) or use those foil take away tray’s that you can find in any grocer these days (my picture)

 

The first picture Jamie's recipe (not cooked)
Second Picture my creation.

Make the tray small so that when serving the dish each person gets their own little package of joy.

Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces.

Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. (In my recipe add the butternut and tomatoes to this and only half of the leek and leave out the white wine)

Place your leek and flavorings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta (Bacon). 

How to wrap a chicken breast
STEP 1

STEP 2
Remember to season the chicken at this step.

STEP 3

STEP 4

This will not only flavor the chicken but also protect it while it cooks.

Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking (not necessary with my recipe you need the heat on the butternut to cook)

Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

 ENJOY!!!