The Return of the Naked Chef – our verdict

Anna: Well, I enjoyed this month if only I was 27 again!

Kirstin: Oh yes! I totally know what you mean.

Anna: Quite a lot of the recipes from this book I still cook anyway. But it was lovely to have the excuse to do some of the others again.

Kirstin: I think I tried more recipes back in the day than I do now. But that could be because I cook with the kiddies in mind nowadays.

Anna: I think it’s true. Our lifestyles have changed somewhat. In those days, I had just got my own flat, Peter and I had just started courting and it was all about having people around for dinner.

Kirstin: I remember those days with great fondness.

Anna: I think the thing for me is that this is Jamie at its best. Bring back the old Jamie, that’s what I say.

Kirstin: As Georgia said in a previous post, “Do you know, I don’t think we would be where we are now, without Jamie and his handful of this and that.” So true.

The Return of the Naked Chef – our verdict

“Fantastic Fish Pie” from “The Return of the Naked Chef”

If you would like to make “Fantastic Fish Pie” for yourself– and I highly recommend that you do– you can find the recipe here.

Maureen: Yum! Jamie’s fish pie. We love this.

Andrew (12): We do?

Nicholas (8): Are you sure?

Maureen: I could not be more sure. In fact, when I made the “Happy Fish Pie” from “Jamie’s Great Britain” we spent a lot of the meal saying this one was better.

Andrew: I really don’t remember that. But whatevs. This is nice.

Continue reading ““Fantastic Fish Pie” from “The Return of the Naked Chef””

“Fantastic Fish Pie” from “The Return of the Naked Chef”

“Baked trout and potatoes with a crème fraîche, walnut and horseradish sauce” from “The Return of the Naked Chef”

Ella: So can I stab the fish eyes again?

Kirstin: If it makes you try the fish, yes you can!

Ella: Yes please!

Continue reading ““Baked trout and potatoes with a crème fraîche, walnut and horseradish sauce” from “The Return of the Naked Chef””

“Baked trout and potatoes with a crème fraîche, walnut and horseradish sauce” from “The Return of the Naked Chef”

“Farfalle with savoy cabbage, pancetta, thyme and mozzarella” from “The Return of the Naked Chef”

Peter: This smells like the broccoli pasta.

Anna: That will be the pine nuts. He puts pine nuts in almost every recipe in this book.

Peter: Are pine nuts very turn of the century then? What’s in now, during these recessionary times? Quinoa?

Anna: Dried things. And things you grow yourself. You can’t grow pine nuts. But, you can grow cabbage if you’re so inclined. I don’t think we’ve done this recipe before. And it’s rather nice.

Peter: You’re right, I can’t remember having it. But it’s a proper meal. And this is an easy way to sneak cabbage into someone’s diet.

Anna: Yes, hide it behind the saturated fat and salt of the mozzarella and pancetta. I think we’ll be having this again. It’s good for restoring your energy after your swimming lesson with Louis.

Peter: All that splish-splashing around in a circle and up in the air certainly takes it out of you.

Anna: I should mention that there’s no photos as the camera ran out of battery just as I was serving. This isn’t the sort of dish that can sit around while searching for an replacement.  Next time…..

“Farfalle with savoy cabbage, pancetta, thyme and mozzarella” from “The Return of the Naked Chef”

“Roasted slashed fillet of seabass stuffed with herbs, baked on mushroom potatoes with salsa verde – a la Tony Blair” from “The Return of the Naked Chef”

Anna: I’m feeling very nostalgic, eating a dish named after Tony Blair. I’m sure you are too. Don’t give me that withering look.

Peter: Did Jamie’s next book have a recipe for T-bone steak?

Anna: New Labour, those were the days.  I thought this was going to be too much hassle for a mid-week meal, what with having to make the salsa verde and all. But it really wasn’t, and it tasted yum. It was a taste of the past.

Peter: It certainly was.

Anna: Do you remember, I made this at your flat in Balham for someone or other who came to dinner years and years and years ago? So long ago, I can’t even remember who we cooked it for! Was it Miff’s birthday?

Peter: I don’t think we’ll ever remember. We haven’t had bass in a while, I enjoyed this.

Anna: Me too. It was a bit decadent for a weeknight, but I will remember this recipe for when we’re having people to dinner.

Peter: It’s obviously a classic.

Anna: I’ve been so transported back to the early noughties that I’ve drunk far too much wine tonight. All I’m missing are the Marlboro Lights.

“Roasted slashed fillet of seabass stuffed with herbs, baked on mushroom potatoes with salsa verde – a la Tony Blair” from “The Return of the Naked Chef”

“Whole sea bass baked in a bag and stuffed with herbs” “Chocolate pots” from “The Return of the Naked Chef”

Kirstin: So Ella. What do you think about this sea bass?

Ella: I will like it more, if I get to stab your fish in the eyeball.

Kirstin: So that means you like it then?

Continue reading ““Whole sea bass baked in a bag and stuffed with herbs” “Chocolate pots” from “The Return of the Naked Chef””

“Whole sea bass baked in a bag and stuffed with herbs” “Chocolate pots” from “The Return of the Naked Chef”

“Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt” from “The Return of the Naked Chef”

Peter: Haven’t we had this before?

Anna: Yes, lots of times. But not for a long while. It started off as one of my dinner party recipes in the old days at the flat. When we were young and entertained alot.

Peter: Ha! Who did we entertain?

Anna: We used to have people round all the time!

Peter: You did have a selection of salmon recipes. And I think most of them were Jamie Oliver.

Anna: Well I always liked this one, so I was keen to try it again, especially as we’ve been doing another recipe that’s virutally the same recently.

Peter: Yes, I got confused. This tasted very similar to whichever one it is that you do now.

Anna: Can you tell the difference?

Peter: No.

Anna: The Waitrose recipe has harissa on top of the salmon. And chilli flakes and sauteed onions in the lentils. Rather than prosciutto on the salmon and loadsa herbs in the lentils. Otherwise they both have spinach and yoghurt.  I reckon you could merge the two quite easily. I love the salmon with the prosciutto but I prefer the lentils with the onion.

Peter: I like them both. I don’t know which one’s quicker….

Anna: They’re the same really. Especially as I cheated and used tinned lentils tonight. In the old days I made the puy lentils from scratch. No time for that anymore!

“Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt” from “The Return of the Naked Chef”