designer John H / RH production controller publication month spine width 33.5mm finish special colours foil reference Kurz Luxor spot varnish
420 gold
emboss inside cover printing Photoshop image Yes files included use images from No previous title if yes, ISBN: ..................... SPECIAL INSTRUCTIONS TO REPRO
FINISHES AS PREVIOUS BLAD
ISBN 978-0-718-15476-9
www.jamieoliver.com 9 780718 154769
photography: david loftus
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I think this is a really simple way to make a lovely flatfish like flounder, lemon sole, plaice, turbot or brill look, and taste, really exciting. If you want to, you can ask your fishmonger to run a knife down the back of the fish and make a pocket for you to stuff. If not, it’s dead easy to do at home. If you need some guidance, check out www.jamieoliver.com/ how-to to watch a video of it being done. Once you’ve tried it this way you can stuff the fish with whatever you fancy: lobster or crabmeat, small fish, herbs, tomatoes . . . just let your imagination go wild! Getting a nice big fish isn’t hard, but you might want to order it in advance from your fishmonger. It’s equally delicious with individual portions though, so look at this as a principle as well as a recipe.
Serves 4 Preheat your oven to 200ºC/400ºF/gas 6. If you look at the head and the tail of your fish, more often than not there’s a secret line between them that the Big Man upstairs has drawn. Using this as your guide, carefully cut into one side of the line near the head, push down gently, angle the tip-end of your knife towards the bone and score between the flesh and the bone to peel away that beautiful fish fillet. Run the knife down to just above the tail and part the fillet from the bone – about 4 to 5cm deep on both sides. Even if you don’t get it perfect, you’ll be stuffing this pocket with prawns so no one will know if your knife work was a bit shabby. Get a roasting tray that snugly fits your fish and sprinkle your finely sliced onions around the base of the tray. Season both sides of your fish with salt and pepper and lay it on top of the onions. Try to sweep most of the onions under the fish so they sweeten as they cook. Put the butter into a small pan on a low heat, and once it’s melted pour it into a bowl and leave to cool for 5 minutes. Add a pinch of salt and pepper, the grated garlic and a pinch of cayenne to the butter, then grate over the zest of half your lemon. Toss the peeled prawns through this mixture until nicely coated, then stuff them loosely inside the fish, pouring over any flavoured butter left behind in the bowl. Before putting it into the oven drizzle over some olive oil and a splash of white wine, then halve your lemon and add both halves to the tray. Adjust the cooking time depending on the size of your fish: a large fish will want 25 minutes, 2 small fish about 12 minutes. You’ll know it’s beautifully cooked when the flesh flakes away from the bone.
either 1 x 1.2–1.5kg or 4 x 200g flatfish, such as flounder, lemon or Dover sole, plaice, turbot or brill 2 medium onions, peeled and finely sliced sea salt and freshly ground black pepper 75g butter 2 cloves of garlic, peeled and finely grated cayenne pepper 1 lemon 250g raw prawns, peeled olive oil a splash of white wine a small bunch of fresh flat-leaf parsley Wine suggestion: Austrian dry white – a dry Grüner Veltliner
Finely chop your parsley leaves and sprinkle them over the fish once it’s out of the oven. Squeeze over the juices from your roasted lemon halves, and serve. I like to put this in the middle of the table with something propping up one end of the tray so that the delicious milky juices run out of the fish and mingle with the butter, olive oil and lemon juices at one end of the tray. Spoon this over clumps of your fish and prawns, and anything else you’re serving it with, like new potatoes, mash or simple steamed greens – it will taste wonderful.
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Slow-roasting a whole ‘hog’ is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I’ve made a deconstructed version of a roadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn’t really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies (see page 284) like they do in Georgia and you’ve got yourself a proper Southern-style meal.
Serves 10–12 Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into smalland medium-sized pieces. Cover with foil until needed. To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat. Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.
For the pork ½ a shoulder of pork, neck end with bone in (approx. 5kg), the best quality you can afford olive oil sea salt and freshly ground black pepper 2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over a handful of fresh mint 1 or 2 fresh red chillies 6 tablespoons olive oil 3 tablespoons red wine vinegar For the collard greens and apple slaw ½ a white cabbage, finely sliced 1 red onion, peeled and coarsely grated 3 carrots, peeled and coarsely grated 2 big handfuls of collard greens or spring cabbage, washed and spun dry 3 crunchy apples, very finely sliced sea salt and freshly ground black pepper 2 tablespoons mayonnaise extra virgin olive oil cayenne pepper 4–5 tablespoons red wine vinegar Wine suggestion: Italian red – a Rosso di Montalcino from Tuscany
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Hush puppies are little savoury doughnuts and I think they’re quite cool. I was told their name comes from the time of the Great Depression, when loads of people were going hungry. When they did get a bit of food, their hungry dogs would hang around whining, so they’d throw these little buns to them to keep them quiet. That might be an old wives’ tale, but if it is, I don’t care because I like the story. OK, they’re not the healthiest things on the planet, but every now and then . . . they’re not going to hurt you.
Makes 25–30 300g fine cornmeal or polenta 100g self-raising flour 1 x 330ml bottle of beer 100g fresh or frozen sweetcorn 4 spring onions, trimmed and finely sliced 120g freshly and finely grated Cheddar cheese sea salt and freshly ground black pepper 1 litre vegetable oil smoked paprika Wine suggestion: French dry rosé from the Languedoc, or a cold beer
Put the cornmeal and flour into a bowl, add your beer, and leave to sit for a few minutes. Add the corn, sliced spring onions, grated cheese and a pinch of salt and pepper and use a fork or a spoon to mix it up really well. Once your batter is ready, pour your vegetable oil into a large sturdy pan and put it on a high heat. Please make sure you don’t move the pan about and that no one is running around the kitchen while you’re doing this, as hot oil can burn quite badly. You want the oil to reach about 180ºC, so if you don’t have a thermometer get a small piece of potato and drop it into the pan. When it turns crisp and golden and rises to the top, the oil is ready to go. Get a tablespoonful of mix and carefully drop it into the hot oil. In Georgia they roll their batter into round balls, but I say just let it drop off the spoon: a bit scruffy and rustic feels right to me. You’ll need to cook them in batches. Keep your eye on them and let them fry for about 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Sprinkle over a tiny bit of sea salt and a hit of paprika to finish them off, and serve right away, either on their own or as they do at roadside restaurants, as part of a meal with the amazing pork and slaw (page 283). Naughty but nice!
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