So I went and bought Jamie’s 30-Minute Meals
. And tonight was my first attempt to cook one of his meals in 30 minutes. As expected, he is a whizz kid and I am a slow poke. It took just under an hour and I didn’t even cook the dessert. It’s not that it was difficult, it just took a certain time to prepare and then for the two main dishes to cook. Anyway, you can’t beat Jamie Oliver for good old-fashioned taste. This was a very good meal which I can recommend. I served it with baby spinach leaves.
This is not a low Fodmap recipe.
Mustard Chicken & Dauphinoise
Author: Suzanne Perazzini
Ingredients
- Chicken & leek
- 2 chicken breasts
- 1 leak
- A few sprigs of rosemary
- Colman's mustard powder
- 4 cloves garlic
- White wine
- 75ml single cream
- 1 tsp wholegrain mustard
Method
- Rub the mustard and rosemary into the chicken breasts and place in a hot frying pan.
- Slice up the leek and add to the side of the pan. Cook a little.
- Crush the garlic into the leek. Turn the chicken. Add a swig of white wine to the leeks.
- When the chicken is cooked through, add the cream and cover the pan with tin foil until the potatoes are cooked (see following).
- When ready, remove chicken from the pan and slice. Stir the wholegrain mustard into the leeks and season.
- Spoon the leek mixture onto a dish and place the sliced chicken on top.
Dauphinoise
Ingredients:
- kg potatoes
- red onion
- Nutmeg
- cloves garlic
- ml cream
- Parmesan cheese
- bayleaves
- Fresh thyme
- anchovies
Method:
- Slice potatoes and onions in food processor.
- Place them all in a deep roasting dish.
- Sprinkle with nutmeg, a handful of grated parmesan and the crushed garlic.
- Pour over the cream.
- Tear the anchovies up and add together with the bayleaves and thyme.
- Drizzle with olive oil.
- Pour over 200ml boiling water.
- Place onto the stove at a medium heat. Cover with foil.
- After about 10 minutes, remove the foil, add more parmesan and thyme and place on the top shelf of a moderate oven for 15 minutes.
Very rarely can I make a meal in 30 minutes or less, especially when I’m taking pictures, writing notes or yelling at my kids! This really looks and sounds delicious!
I didn’t add in the photographing time – that would have blown it way out of the water. I must admit I don’t have the small kids to yell at any more although big ones can certainly nag when they are hungry and then a little yelling ensues.
Suzanne
I’m the same way, 30 minute or less meals are rare for me. Then just as Laura said above with the photos forget it. Thanks for sharing they both look really good:)
I have seen Jamie Oliver make these meals on TV in 30 minutes and he does do all the chopping etc. but he doesn’t have to refer to a recipe, which seems to take up half the time – back and forward like a yo-yo.
Suzanne
Some of my favorite flavors! I think this dish is worth an hour. And how gorgeous it looks! YUM!!
I would usually not flinch at such a dish taking an hour to prepare. I guess it was the expectation that it should take 30 minutes, like it says on the cover of the book, that disappoints. But I now know to allow an hour for Jamie’s recipes and that will be fine.
Suzanne