The Naked Chef

by Jamie Oliver

ISBN-10: 0786866179
ISBN-13: 9780786866175
Region: British
Publisher: Hyperion
Publication Date: October, 2000
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Recipe Index

Recipe Page Ratingsort icon
My Minestrone Soup 17
0
Creamy Aubergine, Cannellini Bean and Ricotta Soup 19
0
Chickpea and Leek Soup 21
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Fresh Tomato and Sweet Chilli Pepper Soup with Smashed Basil and Olive Oil 22
0
Dry Grilled Chicken with Ginger, Chinese Greens and Noodles in a Herb Broth 26
0
Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime 27
0
Root Salad 31
0
Beetroot Salad with Marjoram and Balsamic Vinegar Dressing 31
0
Potato Salad 32
0
Potato Salad with Salsa Verde 32
0
Potato Salad with Olive Oil, Lemon and Dill 32
0
Potato Salad with Dandelion and Shallot 32
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Mixed Salad with Roast Tomatoes 34
0
The Real Tomato Salad 34
0
Radish and Fennel Salad 37
0
Endive Salad with Anchovy and Caper Dressing 37
0
Globe Artichoke and Celery Heart Salad with Parmesan, Lemon and Olive Oil 38
0
Warm Salad of Radicchio, Gem and Pancetta 38
0
Baby Spinach, Fresh Pea and Feta Cheese Salad 41
0
Broad Bean, Asparagus and French Bean Salad with Mustard Dressing 41
0
Green Salad 41
0
Herb and Red Wine Vinegar Dressing 42
0
Olive Oil and Lemon Juice Dressing 42
0
Marjoram and Balsamic Vinegar Dressing 42
0
Mustard Dressing 43
0
Anchovy and Caper Dressing 43
0
Honey, Wholegrain Mustard and Garlic Dressing 43
0
Everyday Quick Pasta Recipe 47
0
Special Pasta Recipe 47
0
Variation (for both Pasta Recipes). Herb Pasta 53
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Variation (for both Pasta Recipes). Beetroot Pasta 53
0
Variation (for both Pasta Recipes). Spinach Pasta 53
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Variation (for both Pasta Recipes). Pepper Pasta 53
0
Pappardelle 54
0
Tagliatelle 54
0
Taglierini 54
0
Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce 55
0
Pappardelle with Mixed Wild Mushrooms 56
0
Pappardelle with Sweet Leeks and Mascarpone 58
0
Tagliatelle with Baby Courgettes, Lemon and Basil 59
0
Beetroot Tagliatelle with Pesto, Mussels and White Wine 61
0
Tagliatelle with Peas, Broad Beans, Cream and Parmesan 62
0
Buttered Taglierini with Seared Scallops, White Wine, Chilli and Parsley 63
0
Taglierini with Pan-cooked Red Mullet, Sun-dried Tomatoes, Chilli, Parsley and Black Olives 64
0
Ravioli 66
0
Ravioli with Prosciutto, Sun-dried Tomatoes, Basil and Mozzarella 67
0
Ravioli of Borage, Stinging Nettles, Marjoram and Fresh Ricotta 68
0
Ravioli of Smashed Broad Beans, Mint and Ricotta 70
0
Ravioli with Potato, Watercress and Cheeses 71
0
Tortellini 72
0
Mixed Cheese and Basil Tortellini with a Fresh and Chunky Tomato Sauce 73
0
Spicy Squash, Basil and Ricotta Tortellini with Crispy Herbs 75
0
Minted Creamed Asparagus and Ricotta Tortellini with Asparagus Tips and Butter 76
0
Spinach Tortellini with Ricotta, Summer Herbs and Parmesan 77
0
Farfalle 78
0
Farfalle with a Quick Tomato Sauce 79
0
Farfalle with Artichokes, Parmesan, Garlic and Cream 80
0
Farfalle with Watercress and Rocket Pesto 81
0
Skate Wings with Prosciutto, Radicchio, Capers and Lemon 83
0
Pan-seared Scallops with Crispy Bacon and Sage, Puy Lentils and Green Salad 84
0
Fast-roasted Cod with Parsley, Oregano, Chilli and Lime 85
0
Pan-fried Fillet of Cod with Parsley, Capers and Brown Butter 86
0
Roasted Trout with Thyme 88
0
Baked Red Mullet with Oregano, Lemon and Black Olive Mash 91
0
John Dory Baked in a Bag with Marinated Cherry Tomatoes, Black Olives and Basil 92
0
Seared Encrusted Tuna Steak with Fresh Coriander and Basil 95
0
Quick Marinated Whole Roasted Bream with Balsamic Vinegar and Crispy Marjoram 96
0
Tray-baked Salmon with Olives, Green Beans, Anchovies and Tomatoes 97
0
Stuffed, Rolled and Baked Sardines with Pine Nuts and Fresh Herbs 99
0
Fish in Sea Salt 100
0
Kedgeree 104
0
Perfectly Cooked Live Lobster 105
0
Pork Chops with Thyme, Lemon and Pesto 107
0
Pork and Crackling 109
0
North African Lamb with Chilli, Ginger, Chickpeas and Couscous 111
0
Roast Leg of Lamb 113
0
Roast Leg of Lamb with Anchovies and Rosemary 113
0
Roast Leg of Lamb with Rosemary and Garlic 114
0
Roast Leg of Lamb with Pancetta, Sage and Rosemary 114
0
Roast Leg of Lamb with Apricot and Thyme 115
0
Spiced Slow-cooked Lamb Shanks 116
0
My Perfect Roast Chicken 120
0
Fragrant Green Chicken Curry 122
0
The Most Perfect Steamed and Roasted Duck with Honey and Oyster Sauce 124
0
Pot-roasted Guinea Fowl with Sage, Celery and Blood Orange 126
0
Pot-roasted Rabbit with Rosemary, Thyme, Sage and Lemon 129
0
Meatballs 133
0
Globe Artichokes 136
0
Pan-cooked Artichokes with Lemon, Thyme and Garlic 138
0
Slow-cooked Artichokes, Sweet Cherry Tomatoes, Thyme and Basil 139
0
Mashed Potato 140
0
Buttered Mashed Potatoes 140
0
Creamed Mashed Potatoes 140
0
Horseradish Mash 141
0
Parmesan and Truffle Mash 141
0
Black Olive Mash 141
0
Boiled Asparagus with Any Interesting Melting Cheese 142
0
Steamed Asparagus with Lemon and Anchovy Butter 143
0
Grilled Asparagus with Olive Oil and Sea Salt 144
0
Roasted Asparagus with Cherry Tomatoes, Black Olives and Basil 144
0
Braised Cabbage with Smoked Bacon and Peas 145
0
Stir-fried Chinese Greens with Ginger, Oyster and Soy Sauce 147
0
Spicy Roasted Squash 148
0
Roasted Red Onion with Thyme and Butter 153
0
Vegetable Tempura 154
0
Borlotti Beans with Olive Oil and Lemon Juice 158
0
Marinated Chickpeas with Chilli, Lemon and Parsley 159
0
Humous 160
0
Pease Pudding 161
0
Puy Lentils Braised with Rosemary and Garlic 162
0
Black-eyed Beans with Spinach and Balsamic Vinegar 164
0
Butter Beans with Marinated Tomato, Chilli and Basil 165
0
Baked Butter Beans with Leeks, Parmesan and Cream 166
0
Cannellini Beans with Herb Vinegar 167
0
Basic Risotto Recipe 170
0
Borlotti Bean, Pancetta and Rosemary Risotto 172
0
Mushroom Risotto with Garlic, Thyme and Parsley 175
0
Spicy Squash Risotto with Thyme and Mascarpone 176
0
Minted Asparagus and Pea Risotto 176
0
Seafood Risotto with Fennel and Chilli 177
0
Marinade for Lobster, Crab and Prawns 178
0
To Prepare Mussels and Clams 178
0
To Prepare White Fish 178
0
Steamed Couscous Infused with Caraway and Fennel Seeds 179
0
Spicy Couscous 180
0
Couscous Salad 181
0
Basic Bread Recipe 184
0
Focaccia 186
0
Focaccia. Basil and Olive Oil Topping 186
0
Focaccia. Potato and Rosemary Topping 187
0
Focaccia. Onion Topping 187
0
Beer Bread 189
0
Twister Bread 189
0
Cottage Bread 189
0
Snap Bread 190
0
Ciabatta 190
0
Rolls 192
0
Plain or Simply Scented Rolls 193
0
Roasted Hazelnut and Apricot Rolls 193
0
Spiced Squash Rolls 193
0
Pizzas 194
0
Pizzas. Tomato, Basil and Mozzarella Topping 194
0
Pizzas. Thyme Oil, Garlic, Artichoke and Parmesan Topping 195
0
Pizzas. Chilli, Tomato, Oregano and Pancetta Topping 195
0
Baked Fruit 198
0
Vanilla Sugar 200
0
Mascarpone Cream 201
0
Vanilla Cream 201
0
Semi-freddo 202
0
Praline Semi-freddo 205
0
Figs and Honey Semi-freddo 206
0
Turrón Nougat Semi-freddo 206
0
A Spottier Dick Pudding 207
0
Basic Steamed Pudding Recipe 208
0
Chocolate, Orange and Nut Pudding 208
0
Jam Pudding 208
0
Chocolate Pudding 209
0
Ginger Pudding 209
0
Syrup Pudding 209
0
Fruit Crumble 210
0
Fruit Crumble Variations. Crumble 211
0
Fruit Crumble Variations. Fruit 211
0
Short Crust Sweet Pastry 212
0
Almond Tart 215
0
Lemon and Lime Cream Tart 217
0
Baked Chocolate Tart 218
0
Simple Chocolate Tart 221
0
Fruit-filled Mascarpone Tart 221
0
Chicken Stock 223
0
Fish Stock 224
0
Vegetable Stock 225
0
Clarifying Stock 226
0
Flavoured Butter 227
0
Clarified Butter 227
0
Mayonnaise 228
0
Aïoli 229
0
Bread Sauce 230
0
Apple Sauce 231
0
Mint Sauce 231
0
Pesto Sauce 232
0
Salsa Verde 233
0
Chilli and Fennel Salsa 234
0
Sweet Chilli and Pepper Salsa 235
0
Chunky Coconut, Tomato, Cucumber and Lime Relish 236
0
Basic Tomato Sauce 237
0
Pickled Chillies 238
0
Boiled Bacon with Pease Pudding 131
5

Publishers Information

About The Naked Chef

Publisher Web Link: http://www.hyperionbooks.com/

Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials

 

Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of “naked” food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver’s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn’t want to spend all night cooking.

The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak’s dream chocolate tart.

The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.

In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver’s commentary, which will encourage and inspire cooks of all levels!

The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.

(http://www.hyperionbooks.com/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver