We put Jamie Oliver's 'Meals in Minutes' to the test, and prove him wrong
04.10.11
1 pulp mixed berries, such as blueberries, raspberries or strawberries Elderflower affable (optional) 1/2 lemon 2 sprigs of fresh billions A few Scottish shortbread biscuits, to serve 2/3 cup massive cream 1 heaped tablespoon confectioners¡¦ sugar 1 tablespoon vanilla paste or extricate 1. To start: Get all your ingredients and equipment ready. Set the oven to 400 degrees. Fill and seethe the kettle. Put a large, wide frying pan on medium fever and a large saucepan with a lid on low heat. Put the thick slicer disc attachment into the
food processor. 2. Chicken pie: Put the chicken breasts on a crummy board and slice into ƒ¦1/2-inch strips. Put a lug of olive oil and a pat of butter into the hot colossal, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly caparison the scallions and wash the mushrooms, then slice together in the food processor. Add to the pan with flour and stir. Add mustard, creme fraiche and chicken bouillon and stir well. Pick the thyme leaves and stir into the pan with a few good gratings of nutmeg and a good pinch of salt and stipple. Leave to simmer. 3. Smash: Trim the carrots, then rapidly slice in the food processor. Add to the saucepan with a lug of extra-virgin olive oil, a adroit pinch of salt and pepper, and a few thyme tips. At most cover with boiled water, then cover with a lid and turn the torridness to high. Cook for 15 minutes, or until tender. 4. Chicken pie: Lightly dust a clean fa with flour and unroll the
sheet of puff pastry. Use a inadequate knife to lightly crisscross and score it. Take the pan of chicken off the fever. Tip the filling into an ovenproof baking dish slightly smaller than the lamination of pastry (approximately 9 by 13 inches). Cover the contents with the pastry sheet, tucking it in at the edges. Quickly form the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until aureate and gorgeous. Fill and reboil the kettle. 5. Peas: Restoration the empty chicken pan to high heat. Quickly wash the lettuce then slice it in the food processor. Add butter and flour to the pan, then discharge in chicken broth, tear in the mint leaves, and use a balloon brush to mix to a smooth and bubbling sauce. Add the peas and sliced lettuce. Influence over the juice of 1/2 lemon, pour in a splash of boiled grade, season with salt and pepper, stir, then put the lid on. 6. Berries and cream: Slice any larger strawberries, if using, then put all the fruit into a munificent serving dish. Add a little slug of elderflower amiable, if using, and squeeze over the juice of 1/2 lemon. Mix to overlay all the fruit, then pick the mint leaves and tear over. Take to the fare with the cookies. Using an electric whisk, mix the heavy cream with the confectioners¡¦ sugar and vanilla paste or draw forth until thick. Put next to the berries on the table. 7. Smash: Check that the carrots are cooked through, then take away and return to the pan. Taste, correct the seasoning, and leave as they are or smash up. Take to the index. To serve: Take the peas to the table, then get the pie out of the oven and tuck in! Note: Elderflower friendly is available online. from Jamie Oliver's Meals in Minutes Nutritional enquiry per serving for chicken pie: 408 calories, 21 grams fat, 22 grams carbohydrates, 32 grams protein, 109 milligrams cholesterol, 390 milligrams sodium, 1 gram dietary fiber, 47 percent of calories from fat. Nutritional judgement per serving for smash: 45 calories, trace fat, 10 grams carbohydrates, 1 gram protein, no cholesterol, 35 milligrams sodium, 3 grams dietary fiber, 4 percent of calories from fat.
Nutritional examination per serving for peas: 123 calories, 3 grams fat, 18 grams carbohydrates, 8 grams protein, 5 milligrams cholesterol, 297 milligrams sodium, 7 grams dietary fiber, 19 percent of calories from fat. Nutritional study per serving for berries and cream: 146 calories, 10 grams fat, 14 grams carbohydrates, 1 gram protein, 36 milligrams cholesterol, 15 milligrams sodium, 2 grams dietary fiber, 60 percent of calories from fat.
Source: Fort Worth Star Telegram
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