“Chicken Paillard with Spring Onions and Prosciutto” from “Easy”

Peter: This is very filling.

Anna: To be honest, I took some liberties with the quantities because I didn’t want half a packet of prosciutto kicking around the fridge.

Peter: I don’t know what to make of this, it seems to be unstructured. I’m not sure which bit to eat first.

Anna: It’s not the sort of dish I would normally cook really. It’s French. Paillard means escalope. Bashing out chicken and making creamy sauces isn’t in my usual repertoire. That’s why I thought I’d give it a go. But honestly, it was just a little too much effort for me. Too many little annoying things to have to do to get it on the plate.

Peter: So was it ‘unEasy’?

Anna: No. It wouldn’t be fair to say it was difficult. Just a little bit bitty for me. Which is why I don’t normally make things like this. But to be fair, I did it in stages because you’ve been out racing tonight. It was yummy, but I don’t think I’ll be making it again.

 

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“Chicken Paillard with Spring Onions and Prosciutto” from “Easy”

“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”

“Roasted fillet of beef rolled in herbs and porcini and wrapped in prosciutto” from “The Return of the Naked Chef”

Georgia: I think that Jamie’s first books seem a lifetime ago. So much has happened in food and our lives. I’ve slightly moved on and forgotten some of those recipes, except for this one which we still do regularly. This recipe is low effort, high impact food. It looks great, especially when you cut it open in the middle and yet you can prepare it hours beforehand and have it all ready and it takes just half an hour to do.

Continue reading ““Roasted fillet of beef rolled in herbs and porcini and wrapped in prosciutto” from “The Return of the Naked Chef””

“Roasted fillet of beef rolled in herbs and porcini and wrapped in prosciutto” from “The Return of the Naked Chef”

“Veal with soft polenta” from “Fast, Fresh, Simple”

Anna: There’s something very calming about listening to two hours of Simon on Classic FM while blogging.

Peter: Yes, I’m learning all sorts of things I never knew, though you keep correcting the DJ so clearly you know more.

Anna: I only corrected one thing, she got the name of the Academy of Ancient Music wrong.  I spent much of my misplaced childhood at AAM concerts so I should know.  Anyway, the food. How did you find cooking this tonight my lovely chef-husband?

Peter: I think it benefits from having everything out and ready before you start as the whole process is very quick.

Anna: Did our Donna suggest you do this, or is it something you decided to do?

Peter: I brought that tip to this recipe.  It was very quick and I found it hard to know when the polenta was cooked but that’s because I’ve never made polenta before.

Anna: You’ll know for next time…..

Peter: This was double cheese polenta, posh cheesy mash.  The veal was good with the prosciutto. And I think they complemented each other well.  Go easy on the portions though, if you don’t have a big appetite.

Anna: I really liked this. I need double cheesy food at the moment and it hit the jackpot. We had it with spinach to add a veg component, and I think this would make a lovely meal for a weeknight dinner party.  The veal was a bit pricey, but you could substitute it for turkey escalopes if you wanted to.

Peter: Or pork chops! On a practical note, this dish only uses two pans which is good. And the recipe is easy to follow.  But I found it off-putting that there were 4 recipes on each page, and the photo was on a different one. That’s just my opinion.

“Veal with soft polenta” from “Fast, Fresh, Simple”

“Peach, prosciutto and mozzarella salad” from “Good Things to Eat”

Tom: Well, this salad is an old friend.

Kirstin: Or is it?

Tom: How is this version different from the usual Jamie one we’ve had for years?

Kirstin: It doesn’t have salad leaves — it just has mint, along with the usual peaches, prosciutto and mozzarella.

Tom: I like this salad because it’s an excuse to eat three things I like: peaches, prosciutto and mozzarella.

Continue reading ““Peach, prosciutto and mozzarella salad” from “Good Things to Eat””

“Peach, prosciutto and mozzarella salad” from “Good Things to Eat”

“Broccoli Orecchiette, Courgette & Bocconcini Salad, Prosciutto & Melon Salad” from “Jamie’s 30-Minute Meals”

Time taken: 49′ 03″

You can find the recipe for this meal on the Channel 4 website (click here).

Tim: Another Not-In-30-Minutes Meal.

Maureen: Nope.

Tim: That’s not a huge surprise, is it? We haven’t hit the 30 minute mark yet.

Maureen: Anything you’ve never made before is going to slow you down. This book should have a disclosure that says these are 30 minute meals, once you’ve done them three or four times.

Tim: It’s true. The fastest recipes are the ones that you know by heart. You don’t get slowed down by having to read the method.

Continue reading ““Broccoli Orecchiette, Courgette & Bocconcini Salad, Prosciutto & Melon Salad” from “Jamie’s 30-Minute Meals””

“Broccoli Orecchiette, Courgette & Bocconcini Salad, Prosciutto & Melon Salad” from “Jamie’s 30-Minute Meals”