RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Media. And it would have ended up quite mild if we hadn’t used homegrown cayenne chilli peppers (arguably, these were slightly too hot). This one relies on fridge staple chicken breasts, which did leave me slightly apprehensive… Cooking chicken breasts can be a risky business – so often they go from pinkly raw to dry and tough, seemingly skipping the ‘just right’ stage entirely. Who knows…). As a loyal follower of Oliver’s recipes, I’ve come to expect them to be quick and easy – which is exactly what this one was. Making the recipe is pretty straightforward – as is Oliver’s style. Despite the dish being advertised as sticky peppers, they felt more like an accompaniment to the real stars of the show: the tofu and the pineapple. The portions are pretty huge too, so you can put a little aside for lunch the next day if you fancied. You can tell it was a good meal if that’s the only thing I’ll be changing. As a vegetarian, I’m already a big fan of tofu but this recipe could be a good entry-point for non-believers. Here’s how we got on…, Claire Spreadbury tested: the sunshine egg salad. To see just how versatile, tasty and straightforward Oliver’s latest offering is, we tested three recipes (hero ingredients: eggs, peppers and chicken breasts). Thigh, or just roasting a whole bird and shredding the lot, tends to be tastier, but Oliver tries to mitigate any issues with a thick yoghurt, garlic, ginger and garam masala marinade, which definitely helps. Butter chicken is not, admittedly, the most exciting curry out there, but for an easy weeknight bowl of something comforting, it’s a solid choice for a ‘fakeaway’. The concept behind Jamie Oliver’s new cookbook, 7 Ways, is to take staple ingredients we already have in the cupboard and elevate them to new heights. I do eat a lot of eggs (mainly because I’m vegetarian) and always have them in stock. The only part that didn’t quite work out was the juicing of the pomegranate, which just didn’t happen. So Oliver’s recipe for sticky miso peppers really appealed, it’s ideal for warmer weather. The concept behind Jamie Oliver’s new cookbook, 7 Ways, is to take staple ingredients we already have in the cupboard and elevate them to new heights. I half expected I might have to add other ingredients – maybe some extra chilli or ginger – but I’m pleased to say the dish was tasty enough on its own. RTÉ is not responsible for the content of external internet sites. There was plenty of flavour, the sweet and salty played against the umami very well, and it took just as long to make as advertised (which feels like a rarity for many recipes). All you have to do is char the pineapple and tofu in a pan, separately glaze the other ingredients with miso and leftover pineapple juice, and plop everything on top of cooked noodles. Ella Walker tested: my kinda butter chicken. Browse loads of great recipes from all the Jamie Oliver cookbooks, from The Naked Chef to Veg and everything in between! However, from start to finish, it’s a pretty swift operation, and the only ingredient I needed to make an effort to track down was cashew butter (peanut would have worked in a pinch though, I reckon). Jamie Oliver has announced a brand new cookbook, and shared a special behind-the-scenes video of his book being made on Instagram. Who is the author: Best known for inspiring the world to cook from scratch with his quick, nutritious and delicious recipes, Jamie Oliver has been a household name since he catapulted into the limelight as The Naked Chef in 1999 and has since gone on to sell over 45 million cookbooks worldwide. Spinach and yogurt are generally in the fridge, and I do try to keep a packet of cooked mixed grains in the cupboard, but the jarred peppers (I would normally just roast my own – and if you had time, you still could), pomegranate and especially the dukkah, needed to be sought out especially. We scooped up the sauce with toasted pitta, and I added a handful of chopped coriander and a spritz of lime for a bit of acidity, zing and greenery. Prudence Wade tested: sticky miso peppers. Charring the chicken on either side also brings a depth of flavour and pleasing smokiness that might be lacking otherwise (there’s no whole ground spices involved). I will definitely be cooking this recipe again – but will mix everything through the noodles before serving. He champions 18 ‘hero’ ingredients and provides a week’s worth of recipes for each – that are likely to stretch your culinary imagination slightly. And if you’re craving a meatier dinner, the addition of some hunks of ham hock would do nicely. Think Bombay jacket spuds, crispy sweet and sour salmon, a prawn toast toastie, and a steak sandwich, Japanese-style. © RTÉ 2020. But, no matter, the finished dish was utterly delicious – and hugely elevated by the dukkah and pomegranate, so genuinely worth seeking out those extra additions. I didn’t really fancy scraping it up and stirring it through the yogurt (though I agree, it would have looked much prettier) and I’m not convinced it would have been enough anyway. But I do use them in a lot of the same old ways – poached and plonked on toast, whisked up into a frittata or crustless quiche, or simply boiled to dippy perfection, so soldiers of toasted crumpet (slathered with salted butter and Marmite) can be dunked into them and devoured. You only really need to toast the dukkah then cook off the grains and peppers, wilt the spinach and poach the eggs.
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