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Save with Jamie

Shop Smart, Cook Clever, Waste Less
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Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver
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4.7 out of 5 stars Based on 27 Customer Ratings

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"So many good recipes!"
5 stars"

Often I buy cookbooks and don't actually want to cook that many recipes – there are so many good relatively easy recipes in this book – love it!

3 out of 4 people found this review helpful.
"Save with Jamie"
5 stars"
Purchased on Mighty Ape

I really like all the practical methods that are offered for ways to save money and still eat well. Some things I do already, but there were plenty of other ideas in this cookbook.

"Amazing"
5 stars"
Purchased on Mighty Ape

Great book with lots of fantastic ideas

Description

Jamie gets the nation cooking clever, shopping smart and wasting less with his new cookbook, Save with Jamie. This year, I've got the message loud and clear that as everyone comes under bigger and bigger financial pressure, they want help to cook tasty, nutritious food on a budget, so this book was born completely out of public demand.

Save with Jamie draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, get the most out of your ingredients, save time and prevent food waste. And there's no compromise – I'm talking big flavours, comfort food that makes you happy, and colourful, optimistic dishes. Our biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and smash the recession.

SAMPLE RECIPE
Singapore Noodles (pictured)

Serves 4 – 6
Total time: 30 minutes / 470 calories

225g fine rice noodles
1 tablespoon unsalted peanuts
150g minced pork
olive oil
1 heaped teaspoon curry powder
1 level teaspoon Chinese five-spice
1 clove of garlic
1 thumb-sized piece of ginger
150g leftover cooked chicken
4 button or chestnut mushrooms
1/2 a white cabbage
150g frozen peeled cooked prawns
200g frozen peas
2 large eggs
low-salt soy sauce
1 lime
1–2 fresh red chillies
4 spring onions

Make sure you have all your ingredients lined up and ready to go. Put the noodles into a bowl, cover with boiling water, leave aside to rehydrate for 5 minutes, or until softened, then drain. Crush the peanuts in a pestle and mortar and toast in a large frying pan or wok on a medium heat until golden. Tip out and put aside, returning the pan to the heat. Put the minced pork in the pan with a lug of oil, the curry powder and five-spice. Stir and fry for 5 minutes, or until lightly golden, while you peel and finely chop the garlic and ginger, and slice the chicken, mushrooms and cabbage.

Keeping things moving, stir the garlic, ginger, chicken and prawns into the pan, followed a minute later by the mushrooms, cabbage and peas. Toss and cook for 4 minutes, then push everything to one side of the pan and crack the eggs into the gap – stir them around so they start to scramble and cook. Tip in the noodles, then toss everything together for a couple of minutes. Taste and season to perfection with soy sauce, then squeeze over the lime juice and tip on to a large platter. Trim, finely slice and sprinkle over the chilli and spring onions, scatter over the peanuts and eat right away.

Author Biography

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. 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.

Release date NZ
September 13th, 2002
Author
Brand
Country of Publication
United Kingdom
Imprint
Michael Joseph Ltd
Pages
288
Dimensions
200x253x27
ISBN-13
9780718158149
All-time sales rank
Top 5000
Product ID
21291356

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