By Jamie Oliver
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Additional info for The Naked Chef 2.1
It goes especially well with Fragrant Green Chicken Curry. 16 cherry tomatoes, quartered or roughly chopped 1/2 fresh coconut, grated or shaved 1 small handful of basil, or coriander, roughly chopped 6 inches cucumber, skinned, seeds removed and roughly chopped 1 thinly sliced red chili (optional) 1 tablespoon olive oil Salt and freshly ground black pepper 1 or 2 limes, juiced Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.
Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It s not a thick, robust gravy, just a tasty gesture. ) Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens. Prep Time: 50 minutes Cook Time: 1 hour ALL RECIPES COURTESY OF JAMIE OLIVER JAMIE OLIVER THE NAKED CHEF 2 Spiced Cherry Tomato Chutney 1 onion, finely chopped 2 cloves garlic, chopped 2 to 4 small red chilies, crumbled Large pinch coriander seeds, pounded 2 cloves, pounded 1/2 teaspoon nutmeg, pounded Small pinch cumin, pounded Olive oil 4 anchovy fillets 3 ounces ripe red cherry tomatoes, washed, whole 1 pound 4 ounces brown sugar 8 good lugs vinegar (preferably red wine) Salt and freshly ground black pepper Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.
While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate. ALL RECIPES COURTESY OF JAMIE OLIVER JAMIE OLIVER THE NAKED CHEF 2 The Easiest Sexiest Salad in the World 6 ripe figs 6 slices prosciuitto or Parma ham A good handful green or purple basil 6 small balls buffalo mozzarella, torn For the Honey and Lemon Juice Dressing: 1 tablespoon good honey 6 tablespoons extra virgin olive oil 3 tablespoons lemon juice Sea salt and freshly ground black pepper Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.
The Naked Chef 2.1 by Jamie Oliver