Hey there, food lovers! If you've ever been a fan of celebrity chef Jamie Oliver, you know he's all about making delicious meals accessible to everyone. In his latest cookbook, Simply Jamie, he continues that mission with a collection of recipes designed for busy lifestyles. Whether you're a beginner in the kitchen or an experienced cook, these dishes are crafted to save time while still delivering big flavors.
As Jamie puts it, "Right now, it seems like time is our most valuable resource." He acknowledges that no matter your skill level, when you're short on time, you need to be smart about how you approach mealtime. With these recipes, you'll find yourself using simple ingredients that come together quickly, turning any night into a magical culinary experience. So let's dive in and enjoy some fantastic meals!
Steak and Mushroom Sauce: A Gourmet Experience in Minutes
(Serves 2)
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1 lb. baby potatoes
2 (5 oz.) center-cut tenderloin steaks, ideally ¾” thick
2 rosemary sprigs
2 knobs unsalted butter
5 oz. mushrooms
2 garlic cloves
1 heaping tsp. grainy mustard
3 tbsp. brandy
½ cup heavy cream
Let's talk about a dish that’s both elegant and effortless: Steak and Mushroom Sauce. This recipe is a game-changer for those nights when you want to feel like you're dining at a fancy restaurant without leaving your kitchen. Here's how you can make it happen:
1. Start by boiling those baby potatoes in salted water for about 15 minutes. Once they're cooked, drain them and let them sit to dry. This step ensures they'll be perfectly crispy later.
2. Next, heat up a nonstick frying pan on high and add a thin layer of olive oil. Season your steaks with salt and pepper, then sear them for 2 minutes on each side for medium-rare. For the last minute, add the rosemary sprigs and a knob of butter to the pan, letting the flavors meld together. Remove the steaks to a plate, pour the pan juices over them, and let them rest.
3. Now it's time to focus on the sauce. Wipe out the pan, then add your mushrooms and cook them for about 3 minutes until they're golden brown. Peel and slice the garlic cloves and toss them into the pan with a splash of oil, cooking for another minute.
4. Here's where the magic happens: add the grainy mustard and brandy to the pan. Tilt the pan to ignite the alcohol, creating a quick and dramatic flambé. Once the flames die down, turn off the heat and stir in the heavy cream. Let it sit for about 30 seconds to thicken.
5. Finally, toss the baby potatoes with the remaining butter, season them to taste, and place them on your plates. Spoon the rich mushroom sauce alongside, slice the steaks, and arrange them on top. If you're feeling fancy, garnish with fresh watercress for an extra pop of color and freshness.
PER SERVING: 663 cal, 40g protein, 39g carbs, 3g fiber, 5g sugar, 33g fat
Speedy Chicken Curry: Comfort Food at Its Best
(Serves 4)
1 red onion
1 ½ cups basmati rice
2 tbsp. curry paste
1 tbsp. mango chutney
10 ½ oz. shredded cooked chicken
1 (15 oz.) can chickpeas
11 oz. frozen leaf spinach
11 oz. ripe tomatoes, halved or quartered
1 (13 ½ oz.) can reduced-fat coconut milk
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Who doesn't love a comforting bowl of curry? This Speedy Chicken Curry is perfect for those days when you're craving something warm and flavorful but don't have hours to spend in the kitchen. Here's how to whip it up:
1. Begin by peeling and finely chopping the red onion. In a frying pan over medium-high heat, cook the onion in 1 tablespoon of olive oil for about 5 minutes until it's soft and translucent.
2. While the onions are cooking, put the basmati rice into a saucepan with 2 ½ cups of boiling water and a pinch of sea salt. Cover the pan and cook the rice over medium-high heat for 12 minutes, or until all the liquid is absorbed.
3. Once the onions are cooked, stir in the curry paste and mango chutney. Cook this mixture for 2 minutes to let the flavors develop. Then, add the shredded chicken, chickpeas, spinach, and tomatoes. Cook everything together for about 5 minutes, stirring regularly.
4. Pour in the reduced-fat coconut milk and let the curry simmer vigorously for 5 minutes. This will reduce the sauce to your desired consistency while the spinach thaws. Once the rice is ready, season the curry with salt and black pepper to taste. Serve it hot with the rice, and garnish with fresh cilantro if you'd like.
PER SERVING: 596 cal, 36g protein, 83g carbs, 6g fiber, 9g sugar, 15g fat
