Following the record-breaking success of “30-Minute Meals”,
Britain's most-popular cookbook of all time, Jamie Oliver brings us the
even-better “15-Minute Meals”.
‘Simply brilliant cooking, and Jamie's recipes are a joy’ Nigel
Slater
‘Jamie should be given the Victoria Cross’ The Times
This book is completely devoted to what we are asking for – super quick,
tasty, nutritious food that you can eat everyday of the week. In creating these
recipes Jamie's made sure they're methodical, clever, sociable, fun, with
beautiful food full of big flavours.
It's a classic book that will arm you with the skills to create wonderful
meals, shockingly fast. He's taken inspiration from all over the world,
embracing the tastes that we all love, playing on classic chicken, steak and
pasta dishes, looking at Asian-inspired street food and brilliant Moroccan
flavours, putting together great salads and so much more. And these are some of
the quickest and easiest meals Jamie's ever done.
These recipes have been tested and tested to ensure that this book is a
reliable companion for you and your family. “Jamie Oliver's 15-Minute
Meals” is far and away the most balanced and exciting everyday cookbook out
there – and if you liked 30-Minute Meals, this will knock your
socks off.
SAMPLE RECIPES
Incredibly delicious chicken salad (pictured left)
Ingredients
Salad
1 head of broccoli
4×120g skinless chicken breasts
1 heaped tsp ground coriander olive oil
1 mug (300g) of bulgur wheat
2 preserved lemons
1 bunch of radishes
2 spring onions
½ a bunch of fresh mint
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp sunflower seeds
1 punnet of cress
To serve
4 tbsp fat-free natural yoghurt
2 tsp harissa
1 lemon
Method
Ingredients out • Kettle boiled • Medium lidded pan, high heat • Frying
pan, high heat • Griddle pan, high heat
START COOKING
Fill the medium pan with boiling salted water • Trim the end off the broccoli
stalk, then cut up the broccoli head and add to the pan, cover and boil for
4 minutes • On a large sheet of greaseproof paper, toss the chicken with
salt, pepper and the ground coriander, then fold the paper over and bash and
flatten to 1.5cm thick with a rolling pin • Put into the frying pan with
2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and
cooked through
With tongs, remove and drain the broccoli (leaving the pan of water on the
heat), then place on the griddle until nicely charred • Add 1 mug of bulgur
wheat and the preserved lemons to the broccoli water and cover, stirring
occasionally • Halve or crush the radishes, trim and finely slice the spring
onions and the top leafy half of the mint, then toss it all in a bowl with the
extra virgin olive oil and vinegar, and season to taste
Drain the bulgur wheat and tip into a large serving bowl, then mash and mix
in the preserved lemons and arrange the broccoli on top • Toss the sunflower
seeds in the chicken pan, then slice the chicken and add to the salad,
scattering over the seeds and snipping over the cress • Serve dolloped with
the yoghurt and drizzles of harissa, with lemon wedges on the side
Beef kofte curry, fluffy rice, beans & peas
(pictured left)
Ingredients
Curry
1×250g pack of ready-to-eat Puy lentils
1 heaped tsp garam masala
400g lean beef mince olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 tsp turmeric
1 tsp runny honey
2 heaped tsp Patak's rogan josh curry paste
½ x 400g tin of light coconut milk
4 tbsp fat-free natural yoghurt, to serve
1 lemon
Rice
1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200g green or yellow beans
200g frozen peas
2 uncooked poppadoms
Method
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium
lidded casserole pan, high heat • Liquidizer
START COOKING
Put the lentils into a bowl with salt, pepper, the garam masala and mince, then
mix and scrunch together with clean hands • Divide the mixture in half, then
with wet hands quickly squeeze and mould each half into 6 fat fingers • Put
them into the frying pan with 1 tablespoon of oil, turning when golden
Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the
casserole pan, then halve and add the beans and put the lid on • Squash the
tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half
the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk,
then blitz until combined • Pour into the kofta pan, bring to the boil, then
simmer and season to taste
Take the lid off the rice, add the peas, mix it all up and give it just a few
more minutes • Crack up the uncooked poppadoms and pop them in the microwave
(800W) for a minute or two to puff up • Finely slice the remaining chilli and
the coriander leaves and scatter them over the curry, dollop with yoghurt, then
serve with lemon wedges, poppadoms and the rice, beans and peas.
Author Biography
Jamie Oliver started cooking at his parents' pub, The Cricketers, in
Clavering, Essex, at the age of eight. After leaving school he began a career as
a chef that took him to the River Cafe, where he was famously spotted by a
television production company. His television and publishing career began in
1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in
London, changed school dinners in the UK and revolutionized home cooking. His
charity, The Jamie Oliver Foundation, seeks to improve people's lives through
food. He writes for publications in the UK and around the world, including his
own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and
their children.