Jamie's 15 Minute Meals TV series starts this Monday 22nd October on Channel 4 - his latest book to accompany the series is out now and I've been sent a copy to review.
Packed full of amazing recipes that look really easy to make. Flicking through I spied his Chicken Cacciatore with Spaghetti and Smoky Tomato Sauce and it had to be made that very day!
My picture sadly isn't anywhere near as good as the one in the book (I'm blaming it on the dark nights and therefore the lack of daylight)!
Please don't let my poor photography put you off having a go as this
Anyway, back to the book:
Recipes covering everything from chicken, beef, pork, lamb, fish, pasta, soups and sarnies, veggie and breakfast.
There's a lovely bit about nutrition showing every recipe from the book by picture and giving the kcal, fat, sugar and saturated fat content.
Jamie's 15 Minute Meals is a hardback book and I love the ribbon book marker sewn into the spine, so many cookbooks don't have one and I personally find it a bit annoying.
Do the meals really only take 15 Minutes?
You have to get the ingredients out and ready, then the recipes should only take 15 minutes or less to actually cook.
As I write I've only made one from this book and I found it took 15 minutes to get all the ingredients chopped and ready to cook. Now this is probably because my kitchen is so tiny I really do have to clear up as I go or I wouldn't be able to cook. Once that was sorted the meal did take just under 15 minutes to actually cook and plate up. So a meal in half an hour is good stuff.
Okay, lets get cooking!
With my ingredients at the ready and the kitchen nice and tidy, kettle boiled, large frying pan and large saucepan to hand - lets go!
To serve 4 you will need:
For the chicken and sauce:
4 skinless, boneless chicken thighs
125g oyster mushrooms
125g chestnut mushrooms
4 rashers of smoked pancetta
2-3 sprigs of rosemary
2 anchovy fillets - finely chopped
2 jarred red peppers
small handful of black olives - recipe says stone in but I say no stones please
2 cloves garlic
1 fresh red chilli
700g passata - I only used 400 and found it to be enough, remember you can always add more
1 bunch of fresh basil
For the pasta:
320g dried wholewheat spaghetti
30g Parmesan cheese
How to do it:
Cut the chicken into 1cm chunks, then put into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
Roughly chop the mushrooms, finely slice the pancetta, then add both to the pan with the rosemary leaves, anchovies and torn peppers.
Squash and add the olives (discarding the stones), then turn the heat up to medium-high, tossing regularly until golden.
Put the pasta into a large pan, cover with boiling salted water and cook to the packet instructions.
Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine and passata (I found 400g to be enough), then season to taste. Tear through and stir in most of the top leafy half of the basil.
Finely grat the Parmesan. Drain the pasta, reserving half a cupful of the starchy coking water, then tip on to a platter and spoon over the sauce. Scatter with the remaining basil leaves and the grated Parmesan.
Toss ttogether, loosening with a splash of the cooking water if needed.
All in all, great photography (unlike mine), great recipes, that look good and make you want to cook and eat them. Well worth buying a copy.
Thank you to Peter for sending me a copy.