Jaime Oliver's Crispy Garlic Chicken

Yummy, light and simple. Both husband and child ate this one.

Ingredients

• 1 clove(s) garlic
• 1 lemon
• 6 cream or plain crackers, such as Jacob's
• 2 tablespoon(s) butter
• 4 sprig(s) fresh Italian parsley
• Sea salt
• Freshly ground pepper
• 2 tablespoon(s) all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• Olive oil

Directions

1. To prepare your chicken: Peel the garlic and zest the lemon.
2. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest, and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate.
3. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
4. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
5. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs onto the chicken breasts so they stick — you want the meat to be totally coated.
6. To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475 degrees), place your chicken on a sheet pan, and cook for 15 minutes.
7. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil, and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden, and crisp.
8. To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

Jaime Oliver's Baked Camembert Pasta

(picture adapted from flickr)

This was quite tasty. Very simple, and exquisite. The can be baked in its box, which I purchased at Target. The flavors can be played around with too. Don't feel like you need to commit to rigatoni, either. Use whatever pasta you like.

Ingredients
(serves 4-6)

- a box of Camembert Cheese (250g)
- 2 cloves of garlic, peeled and finely sliced
- 1 sprig of fresh rosemary, pick the leaves off the woody stalk
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 100g grated parmesan cheese
- 400g dried rigatoni
- 150g fresh spinach

Directions

1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
2. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted.
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

Jaime Oliver's Crackin Burger

I didn't used to be a burger fan. Then I went to Five Guys, and became burger picky. Ever since then I haven't found a burger to surpass it. That being said, if I can't get myself a Little Cheeseburger at Five Guys, this is the burger I'd turn to next. It was really good and I was surprised..

Crackin Burger

1 lb lean ground beef, preferably organic

12 Cream crackers (I used "Cabaret" crackers)

1 egg

2 T dijon mustard

1/2 C parsley torn to pieces

salt & pepper

Burger Buns

Butterhead lettuce

Good quality cheddar (I prefer the UTAH made "Full Moon Cheddar")

Condiments of your choice (I used mayo and A1)

Mix your ground beef up with the smashed crackers, egg, mustard and parsley. Then add salt and pepper. Form into 6, 1/4" thick patties. Put in refrigerator to firm.

Heat up a grill or frying pan and bring to hot, then turn down to medium. Cook your patties for 3-4 min on each side, depending on preference. Serve with cheese on top and dress your burger nicely. Serve with salt and vinegar chips. Yum.

Jaime Oliver's Chicken and Leek Stroganoff

This was from the book I posted about earlier. I have been having a lot of fun with these. Mainly, because I'm starting with the 30 minutes meals, so they are fast and easy. So far, I've enjoyed each recipe. This stroganoff is surprisingly tasty. It's tangy, creamy and savory all at the same time. My husband acted on instinct, and said "he may not be able to eat all of it, and save some for later"... but once he tasted it he finished it all off.

Chicken and Leek Stroganoff

sea salt and freshly ground black pepper

1 cup long-grain or Basmatti Rice (I used short brown rice)

1 large leek

big handful of mushrooms (I used cremini)

2 chicken breasts

olive oil

a knob of butter

a glass of good, tasty white wine

a bunch of fresh parsley

1 1/2 cups heavy cream*

Cook your rice according to the packet instructions in salted boiling water.

Cut both ends off the leek, quarter lengthways and then slice across thinly, then wash well under running water. Slice the mushrooms. Slice the Chicken Breasts into finger size pieces.

Put a large frying pan on a high heat and add a good lug of olive oil and the knob of butter.

Add the leek to the pan with the white wine and a small glass of water and a good pinch of salt and pepper. Let it bubble away for 5 minutes loosely covered with a piece of foil.

Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream and the mushrooms.

Stir, and bring back to a boil then turn the heat down and simmer for 10 minutes.

Just before serving, cut the lemon in half and squeeze the juice of one half into the stroganoff. Season to taste. Spoon rice onto each plate, and top with the stroganoff. Scatter with the remainder of the chopped parsley.