RSS Feed

Category Archives: Jamie Oliver

Jamie Oliver’s Sticky Teriyaki Eggplant (Aubergine)

I’m cooking quite a few recipes  from Jamie Oliver’s 5 Ingredients at the moment. I love the simplicity of just a few basic ingredients.

There are a wealth of good recipes in the book which are pretty easy to prepare and don’t require a store cupboard full of ingredients.

Sticky Teriyaki Eggplant (read Aubergine in Jamie’s original British recipe), is unbelievably easy to make, low in calories and most importantly, very delicious!

As a dedicated foodie I love eating! Sometimes it’s necessary to undergo a little judicious calorie management, so at the moment I am embracing Weight Watchers, an organisation I can speak highly of, with its sensible food plans and non-judgmental mentors. A big shout-out to Wendy at WW in Rozelle and the city!

So it was with delight that I realised that this lovely recipe was very calorie friendly, as well as being delicious.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste. For Jamie’s original, just leave out!

And if you count the ingredients it’s 7, but who is actually counting?


1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)


Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.



Jamie Oliver Sweet Glazed Carrots and Gnarly Peanut Chicken



Dinner last night – and this this post –  was supposed to be all about the chicken, with the carrots as the supporting act. Well, I have to say that the carrots upstaged the chicken and were the starring act!

It’s a fantastic Jamie recipe, in which heirloom carrots are cooked in the pan with butter and honey or brown sugar, and thyme, resulting in a luscious dish with lovely flavour and texture. However, with the gnarly peanut chicken, they made a great side dish and definitely enhanced the eating experience of the chicken.

The link to Jamie’s Sweet Glazed Carrots is here. Jamie’s Gnarly Peanut Chicken recipe can be found in his great new book 5 Ingredients.

So here are the recipes, with my tweaks , starring those wonderful carrots. I halved the carrot recipe as a kilo of carrots seemed excessive!

Sweet Glazed Carrots

500g small heirloom carrots
30g unsalted butter
3 cloves of garlic
A handful of fresh thyme sprigs or to taste
1 clementine or mandarin or small orange
1 tablespoon runny honey or soft brown sugar

Trim most of the leafy green stalks off the carrots, then peel them. (I didn’t peel mine as they were fine as is).
Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of a knife, then add to the pan turning after 1 minute.
Pick and sprinkle in most of the thyme sprigs, reseving a few to scatter over at the end. Squeeze over the clementine or mandarin or orange juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed. Sprinkle over the reserved thyme sprigs just before serving.

Gnarly Peanut Chicken 

2 skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a smooth consistency. Finely slice the chilli, then mix through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.



Caramelised Pineapple Pancakes + Blueberry Pancakes



F7E778F7-91E2-4273-B632-FE2BE836C51CHere are two fantastic recipes for pancakes using the same basic batter.

Both  pancake batters have no refined sugar!

The  intense sweetness of the pineapple pancakes comes from cooking the pineapple in a frying pan until caramelised and luscious.  The blueberry pancakes are served with a little golden syrup to provide a sweet contrast to the slightly tart blueberries.

These pancakes are a riff from Jamie Oliver’s Pineapple Pancake Mess from his “Super Food Classics”, see here for Jamie’s original recipe. I was keen to cook a recipe using pineapple – so many in the markets now, at the height of Sydney summer.

My two versions are fairly simple in flavours, with vanilla and cinnamon in the batter. Both are served with fruit and natural yoghurt.


Pancake Batter
150g plain wholemeal flour
30g self-raising flour
300ml semi-skimmed milk
1 large free-range egg
1 tsp vanilla paste or vanilla extract
1/2 tsp ground cinnamon
Pinch of sea salt
Vegetable oil for the frying pan

For the Pineapple Pancakes
1 ripe pineapple
2 tbsp natural yoghurt
20g or a handful of macadamias lightly crushed

For the Blueberry Pancakes
1 punnet (200g) fresh blueberries
2 tbsp natural Greek yoghurt
1 tbs golden syrup

Method – Pineapple Pancakes

Make the batter first and let it stand while you cook the pineapple.

Mix the flour, milk, egg, vanilla, cinnamon and sea salt together, in a blender or by hand. It’s pretty simple to just mix by hand which is what I did.

Cut the ends off the pineapple, then the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm pieces.

Put the pineapple pieces into a frying pan on a medium high heat, and cook the pineapple for 5 to 10 minutes, or until caramelized, turning regularly, then remove to a plate.

For the pancakes themselves, use half of the batter.

Drizzle a little oil into a frying pan on a medium heat, tipping out any excess. You just to make sure the pancake don’t stick.

Add a couple of tablespoons of batter to the frying pan. Cook until bubbles appear on the top of the pancake, then turn and cook on the other side until golden brown. Remove to a plate while you make the rest of the pancakes.

Repeat the process, stacking up the pancakes as you go and covering with foil to keep warm.

Serve the pancakes layered with the caramelised  pineapple pieces, with natural yoghurt, crushed macadamias and a drizzle of the pineapple juices.

Method – Blueberry Pancakes

Add half of the blueberries to the other half of the batter, stirring them in. You can keep them whole or crush a few into the batter.

Cook the batter as for the pineapple pancakes. They may need a little longer on each side as they are quite moist.

Serve the pancakes with the rest of the blueberries, the natural yoghurt and a little golden syrup.















Raspberry and Macadamia Nougat


It’s Christmas and I have been meaning to make nougat as a festive treat for ages. I had  even bought the rice paper earlier in the year and started researching recipes. I finally decided to have a go this week.

I found a great Jamie Oliver recipe – see here for the original – and so I’ve used this as the basis for my nougat. I flavoured mine with freeze-dried raspberries and macadamias. I did add a little red food colour to the mixture to get a really raspberry effect.

The day that I made the nougat was 36 degrees C and high humidity. That’s Christmas in Sydney for you! The nougat didn’t set as hard as I would have liked and was difficult to slice. The flavour was fine however!

Here is Jamie’s recipe with my flavour additions.

Rice paper sheets
2 tablespoons glucose syrup
250 g caster sugar
150 g clear honey
2 large free-range egg whites
A handful of freeze dried raspberries
A handful of chopped macadamias
A drop or 2 of red food colouring

Line a 23cm x 23cm baking tin with rice paper sheets. You will have to trim them to size.

Put the glucose, sugar, honey and 100ml of water in a saucepan along with a thermometer and set it over a medium heat.

Add the egg whites to a mixer fitted with a balloon whisk. When the sugar reaches 130ºC, beat the whites on high speed until frothy.

Once the sugar reaches 143ºC, remove it from the heat and pour gradually onto the eggs. Whisk on a high speed for 8 to 10 minutes, until the eggs start to hold their shape and the mixture is firm.

Turn off the mixer and stir in the freeze dried raspberries, chopped macadamias and a little food colouring to taste. I think some pink streaks are nice.

Spoon the nougat into the lined tin, levelling the top with an oiled knife. Put more sheets of rice paper cut to size over the top, then a board, weigh it down with something heavy and leave overnight.

The next day, remove the nougat from the tin, trimming any excess paper, and slice it into squares or fingers. I decorated my nougat with more whole freeze dried raspberries and freeze dried raspberry powder.

Store it in an airtight container for up to 1 week.




Jamie’s Smoked Salmon and Yorkshire Pudding

I’m revisiting a recipe from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans.

Jamie cooks the Yorkie in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well.

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!


Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour

180g smoked salmon
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard


Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding. Delicious and different!


Jamie Oliver’s Amazing Dressed Beets: 5 Ingredients


Yes – I’m cooking again from Jamie Oliver’s fantastic new book 5 Ingredients- Quick and Easy Food Recipes.

I really love the book as all the recipes are actually as simple as they sound. And, as I am still a cook without a kitchen, I am very happy that I can make the recipes with limited space and equipment!

Here is Jamie’s recipe as is.  I used golden beetroot and regular purple beetroot and I also used thyme instead of tarragon as I love lemon thyme.

600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves

Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.



Hot-Smoked Salmon Pasta: Jamie Oliver 5 Ingredients

I’m in love with Jamie Oliver’s new book, 5 Ingredients. It is so simple, with a ton of recipes that read well, cook well and more importantly eat well!

This is the second recipe I’ve tried this week since acquiring the book. I made St Clement’s Polenta Biscuits a couple of posts back, this time I went savoury.

I’m a blogger because I’m passionate about food and it’s fair to say I’m cooking addicted! However for the last month I have been without a kitchen, as my old one has been demolished and the new one is very slowly taking shape.

So my long time friend and partner in crime in many adventures Ms D, kindly asked me over last night to cook dinner in her large and well equipped kitchen. How lovely to cook on an actual stove – bliss!

I made Hot-Smoked Salmon Pasta, a beautiful pasta dish with heaps of fresh asparagus to go with the hot-smoked salmon. It takes about 15 minutes all up, and can be made just before your diners want to dig in! Thank you too, to the enthusiastic R, his partner S and the taste taster Bella, their beautiful golden Labrador.


350g asparagus

300sdried taglierini or angel-hair pasta (I used the latter)

250g hot-smoked salmon* skin off

1 lemon

100ml half-fat crème fraiche (I couldn’t find half-fat – the full fat seemed to work fine!)


Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Finely slice the remaining stalks, discarding the woody ends. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Serve with lemon wedges, for squeezing over.

*store bought is readily available, but here is a link to hot-smoking salmon, you can make it yourself if you have the time.




%d bloggers like this: