Jamie Oliver cookbooks & recipes

[cat lover]

I got this recipe from Jamie Oliver's cookbook "Jamie's Italy" A friend has the cookbook so I have borrowed it; we share new cookbooks that way; I buy one and then she buys one!

The Best Shrimp and Parsley Frittata

6 large eggs
1/2 tsp salt
1/4 tsp pepper
2 tbsp freshly grated Parmesan cheese
2 tbsp finely chopped Italian flat leaf parsley
1/2 tsp grated lemon zest
1 tsp fresh lemon juice
10 medium shrimp, shelled and deveined, half roughly chopped
1 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp hot red pepper flakes

Preheat oven to 425 degrees. In a medium bowl whisk eggs, salt, and pepper. Add cheese, parsley, lemon zest, and lemon juice; add whole and chopped shrimp to egg mixture. In a small heavy nonstick ovenproof skillet, heat butter and oil over medium high heat and add egg mixture. Stir eggs slowly 1 minute then place pan in oven and cook 9 to 10 minutes, till frittata is slightly set in the middle. Remove pan from oven and sprinkle with red pepper flakes. Makes 4 servings

[cat lover]

Crumpets with Bacon
Recipe by Jamie Oliver

8 slices lean bacon
2 large eggs
2 large egg yolks
Salt & freshly ground pepper
2 tbsp unsalted butter
8 crumpets
1 red chile, minced
Warm pure maple syrup, for serving

In a large nonstick skillet cook the bacon slices over moderate heat till they are crisp about 3 minutes per side. Transfer the bacon to a plate. In a medium bowl beat the eggs with the egg yolks and season with salt and pepper. Add the butter to the skillet and melt it in the bacon fat. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add 4 of the crumpets to the skillet and cook over moderately high heat till golden brown, about 2 minutes per side. Dip and cook the remaining crumpets. Transfer the crumpets and bacon to plates. Sprinkle with the minced chile and pass the maple syrup at the table.

[cat lover]

Spice-Seared Shrimp

Jamie Oliver recipe

8 servings


1 tbsp coarse sea salt
1/2 tbsp fennel seeds, lightly crushed
1/2 tbsp coriander seeds, lightly crushed
1/2 tbsp cumin seeds, lightly crushed
1/2 tbsp crushed red pepper
1 1/2 pounds small shrimp in their shells

Heat a large wok. Add the salt, the fennel, coriander and cumin seeds and the crushed red pepper and cook over high heat stirring constantly till the spices are lightly toasted about 30 seconds. Add the shrimp and toss immediately with the spices. Cook tossing constantly till the shrimp are opaque and their shells are beginning to char about 5 minutes. Transfer the shrimp and any toasted spices to a large bowl and serve.