Review: Jamie Oliver's Friday Night Feast Cookbook
Lindsay Lohan's chicken pot pie and Joanna Lumley's aubergine kuzi are just two of the creations in Jamie Oliver's new cookbook. Ella Walker reviews it
Jamie Oliver is a cookbook machine. Following Jamie Cooks Italy, which saw him and his long-time mentor Gennaro Contaldo learn to cook the food of Italian matriachs, he's teamed up once again with pal Jimmy Doherty for a new TV series of Jamie and Jimmy's Friday Night Feast.
It'll be the fifth series of the double act roping in celebrities to help them out with dishes to serve up at their 'caff' on Southend Pier - but this is the first time the show's recipes have been shared in cookbook form. Here's our verdict on it...
The book: Jamie's Friday Night Feast Cookbook by Jamie Oliver.
Who will love it? If you love Channel 4 show Jamie & Jimmy's Friday Night Feast, this is one for you.
It's trying to get us cooking...? Well, the tagline is 'Epic weekend recipes for friends and family' and Jamie Oliver always delivers. Think huge vats of traditional Welsh cawl (inspired by actor Michael Sheen's Welsh roots) and scotch eggs that even Gogglebox's Scarlett Moffatt wouldn't scoff at.
How easy is it to use? The majority of these recipes were devised with celebrities in mind, who were tasked with cooking them on the spot, on the show, so they're hearty and straightforward.
The best recipe is... Joanna Lumley's aubergine kuzi topped with toasted sultanas and almonds. A Malaysian curry dish, it's served with a spicy pineapple relish and looks amazing.
The recipe we're most likely to post Instagram pictures of is... Josh Hartnett's pork ramen, chicken broth and soy-roasted pork belly - it just looks so fresh and glossy.
Overall rating: 7/10.
How to make Lindsay Lohan’s chicken pot pie, with veal meatballs and pastry
What you'll need:
2 small potatoes
2 medium leeks
300g free-range chicken thighs, skin off, bone out
300g skinless boneless free-range chicken breast
4 rashers of higher-welfare smoked streaky bacon
1 knob of unsalted butter
50g plain flour
700ml organic chicken stock
2tsp English mustard
1 heaped tablespoon creme fraiche
1/2 a bunch of fresh woody herbs (15g)
3 sprigs of fresh sage
300g minced higher-welfare veal (20% fat)
1 large free-range egg
For the pastry:
300g plain flour, plus extra for dusting
100g shredded suet
100g unsalted butter (cold)
Preheat the oven to 180C/350F/gas 4. Peel and roughly chop the onions and carrots, then peel the potatoes and chop into 2cm chunks. Trim, halve and wash the leeks, then finely slice.
Place a large pan on a medium heat with one tablespoon of oil. Chop chicken into 3cm chunks, roughly chop bacon and add both to the pan. Cook for a few minutes, or until lightly golden. Add the onions, carrots, potatoes and leeks, then cook for a further 15 minutes or until softened. Add the butter, then stir in the flour to coat.
Gradually pour in the stock, then add the mustard and creme fraiche. Tie the woody herb sprigs together with string to make a bouquet garni and add to the pan. Cook for 10 more minutes, stirring regularly, then season with white pepper.
Meanwhile, for the pastry, put the flour and a good pinch of sea salt into a bowl with the suet, cube and add the butter. Use your thumbs and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs.
Slowly stir in 100ml of ice-cold water, then use your hands to bring it together into a ball, but don't overwork it. Wrap in clingfilm and place in the fridge to chill for at least 30 minutes, while you make the meatballs.
Pick and finely chop the sage, season with salt and pepper, then, using your hands, scrunch and mix with the veal. Roll into 3cm balls, gently place in a large pan on a medium heat with half a tablespoon of oil and cook for 10 minutes or until golden all over, jiggling occasionally for even cooking.
Transfer the pie filling to a large oval dish (25cm x 30cm), discarding the bouquet garni. Leave to cool, then dot the meatballs on top.
Roll out pastry on a clean flour-dusted surface so it's slightly bigger than pie dish. Eggwash edges of dish, then place the pastry on top of the pie, trimming off any overhang. Pinch the edges to seal, and make a small incision in the centre. Use any spare pastry to decorate the pie if you like. Eggwash the top, bake for 50 minutes or until the pastry is golden and the pie is piping hot. Leave to stand for 10 minutes before serving.
- Jamie's Friday Night Feast Cookbook by Jamie Oliver, published by Penguin Random House, £20