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CONTENTS NOVEMBER 2015 39 THE FISH LIST
If seafood isn’t already on your festive menu, now’s the perfect time to see to that – Jamie’s fab fish dishes will have you hooked
50 THAT
OL’ CHESTNUT
They’re as much a part of winter as mulled wine and woolly hats, so celebrate chestnuts in these lovely sweet and savoury recipes
100 MAURITIUS Seek out some winter sunshine and taste your way through the many cuisines of this fascinating Indian Ocean island
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THE REGULARS 61 WINGS OF CHANGE Go on – give turkey a break this year. We’ve got gorgeous alternative birds and some seriously good sides to go with ’em
78 PARTY TIME
Be it a pre-Christmas gathering or New Year soirée, your guests will be seriously impressed with these clever canapés and sharing superstars
13 UPFRONT What’s hot in the world of food
24 KITCHEN HACKS Your new secret weapon: nifty tips, tricks and more
27 WINE Affordable drops for your party
28 SUBSCRIBE Get Jamie magazine for less!
125 KITCHEN NOTES Tips on making our recipes
126 DETAILS T&Cs
and useful business info
129 RECIPE INDEX
A handy recipe reference
130 MAKE ME
Chew over our pistachio, lemon and thyme nougat
AND MORE…
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22 CELEB Q&A
DJ Edith Bowman talks fish ’n’ chips and festival food, and reveals her chart-topping snack
30 IN SEASON
Have qualms about quince? Jamie’s gardener Peter Wrapson and Fifteen head chef Robbin Holmgren explain how to grow and cook this fabulous fruit
35 SUPER CELERIAC
10 WE LOVE
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Chestnut & chorizo croquettes, p52 Raw rainbow salad with tahini dressing, p71
From chunky chips to an Asian stir-fry – four simple ways to embrace this great winter root
Crab dogs, p42
69 A VERY VEGGIE XMAS
Frozen mango cheesecake, p90
Celeriac, apple & bacon gratin, p36
Food writer Anna Jones works her meat-free magic on utterly delicious Christmas dishes that the whole family will fall for
Roast chicken, p64 Persian squash & pistachio roast, p75 Spicy beef meatballs with rendang dip, p81
89 CHEESE THE DAY
Fruit cake, begone – this year we’re crushing on cheesecakes! These elegant beauties deserve to grace your Christmas table
113
EAT THE WEEK
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HOW TO MAKE
Introducing our flavour-packed new chapter, serving up easy and delicious meals you’ll want to make from Monday through to Sunday. Get stuck in!
Blackberry & apple cobbler, p121
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We’ve put our own twist on that traditional fruity pudding, plum duff. Follow our guide to mastering this festive classic
Hasselback potatoes, p79
61 jamiemagazine.com
the
Fish list
Dreaming of something a little different this year? Bring these fresh and flavourful seafood dishes to the Christmas table and discover a new festive favourite Recipes Jamie Oliver Styling Abi Fawcett Photography David Loftus
EPIC CHRISTMAS FISH PIE
Ok
all you lovely people, the Christmas season is upon us! To kick off our first festive issue I thought I’d focus on something that maybe some of us don’t get into at this time of year… something that has the potential to surprise your friends and family with deliciousness and will make your festive grub a little less predictable. I’m talking about fish – think big, bold, beautiful seafood dishes. Now, there are two golden rules when it comes to seafood. Rule number one: whoever you are and whatever your budget, it’s important to build up a good relationship with your fishmonger – they’re out there, you’ve just gotta find them. You can tell them what you want to spend and they will work to that, but they’ll also be able to advise you on what’s in season, what’s local, what’s farmed and – most importantly – what’s sustainable. Rule number two: generally speaking, fish is best eaten on the day you buy it (unless you’re curing it, which will give you a little more time). So it requires a bit of planning, and for you to pre-order. It’s something I do every week, either via text, Facebook or through an old-fashioned phone call – it gives me the ability to check out what’s fresh and to choose what I’m going to cook accordingly. So being flexible and open to trying new things is always going to help you out. Enjoy these recipes for your festive feast – each one makes me beyond excited! And yes, they’re great for this time of year, but I’m hoping you’ll put some stickies on the pages so that you can enjoy them all year round, with just a few very small seasonal tweaks, of course.
EPIC CHRISTMAS FISH PIE
Serves 8–10 • 400g skinless sole fillets • 400g skinless smoked haddock fillets • 200g prawns • 400g skinless salmon fillets • 500g all-butter puff pastry • 1 large egg, beaten • Plain flour, for dusting Mash topping • 1.5kg maris piper potatoes, peeled and roughly chopped • 50g grated cheddar • 2 knobs of unsalted butter Parsley sauce • 3 onions, peeled, 2 of them finely sliced, 1 quartered • 1 fennel, finely sliced • Olive oil • 4 cloves • 600ml whole milk
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2 bay leaves 100g butter, plus extra for greasing 50g plain flour 1 tsp english mustard 50g grated cheddar A small bunch of curly parsley, chopped Lettuce peas • 1kg frozen peas • 3 gem lettuces, sliced • 6 spring onions, finely sliced • 1 tbsp white wine vinegar • 40g unsalted butter 1 Start by making the mash topping. Cook the potatoes in boiling salted water for 12–15 minutes or until tender. Drain, then leave in the pan for a few minutes to steam dry. 2 To the potatoes add the cheese and half the butter, then season and mash well. Leave to cool.
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3 For the sauce, add the sliced onion and fennel to a saucepan with a splash of oil and cook over a low-medium heat for 15 minutes or until softened. 4 Pour the milk into another pan. Stud each onion quarter with a clove, then pop into the milk along with the bay leaves. Bring just to the boil, then reduce the heat and simmer for 6 minutes. Remove and discard the onion and bay leaves; reserve the milk. 5 Add the butter to a frying pan along with the sautéed onion and fennel. Stir in the flour and cook over a medium heat for 1 minute. 6 Pour in a little milk at a time, stirring after each addition, until the sauce has thickened. Stir in the mustard and cheese. Using a hand blender, blitz until smooth, then add the parsley. 7 Preheat the oven to 180C/gas 3. Use a little olive oil to grease the
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THAT OL’ CHESTNUT There are far greater ways to enjoy this humble nut than roasting it on an open fire (sorry, Bing Crosby). Let it take the lead in these moreish winter wonders Recipes & styling Elspeth Meston Photography Gareth Morgans
HOME-ROASTED CHESTNUTS
CHESTNUT & CHORIZO CROQUETTES WITH BLACKENED TOMATO SAUCE
CHESTNUT & PORCINICHRISTMAS CRUSTED JERK GRAVADLAX VEAL RACK
EARTHY CHESTNUTS ARE THE GEMS OF THE SEASON, PERFECT IN BOTH SWEET & SAVOURY DISHES
MONTE BIANCO LAYER CAKE XXXXXXXXX
Wings of change Who says you have to stick with turkey? We’ve got three alternative birds for a boast-worthy roast Recipes Ginny Rolfe Photography Rob White
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if you can, rub the jerk spices into the duck the day before –the longer you leave it, the more amazing it will taste!
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JERK DUCK
RED CABBAGE
FABULOUS FESTIVE GREENS
SWEET POTATO DAUPHINOISE
THE BEST BREAD SAUCE & CRANBERRY SAUCE
A very veggie Christmas RAW RAINBOW SALAD WITH TAHINI & CITRUS DRESSING
Grow your festive repertoire with these vibrant veg-based dishes laced with seasonal spices and a good dash of Christmas cheer Recipes & styling Anna Jones Photography Jonathan Gregson
BAKED RICOTTA WITH CINNAMON & CLEMENTINES
Party time ‘Tis the season for celebrating! Be the host with the most and serve up these epic sharing dishes – this is food with the ‘wow’ factor Recipes & styling Georgina Hayden Photography Emma Lee
BLONDIE PUDDING BITES
PULLED-GOOSE BUNS
Your savoury, sweet and cheeseboard courses, all wrapped up in one big festive showstopper
EPIC CHRISTMAS LAYER TOWER
DELICIOUS
MAURITIUS Once a prize for empire builders and an inspiration for poets, this coral-fringed, Indian Ocean island is now a magnet for foodie travellers Words Andy Harris Photography David Loftus
Illustration: Emma Tissier