My New Book VEG 🥑🍆 🌽 🥕 | Jamie Oliver

My New Book VEG 🥑🍆 🌽 🥕 | Jamie Oliver

December 14, 2019 100 By Kailee Schamberger


Hello you lovely people, it’s here woohoo!
This is my brand new book, Jamie’s Veg. I’m really really proud of it. If you get
an opportunity to have a look at the book, please just pick it up, have a feel,
flick through it, it is rammed full of incredible recipes. So, I actually wrote
this not just for the veggies and the vegans, of which there’s plenty of those
recipes in the book. But, actually I want to get more meat eaters eating more veg, celebrating more veg.
So, it’s a book for everyone. My team and me have put together a whole bunch of
stuff, we’re just going to show you some stuff and kind of introduce the book
properly. If you look through the chapters, like there’s curries and stews,
pies, parcels, baked soups, sarnies, tray bakes, rice, noodles, pasta, salad, burger,
fritters, one pound wonders, brunch, Friday night nibbles, that’s a good one.
And all sorts of hints and tips about nutrition. So, I’m gonna go straight away
to burgers and fritters and this is inspired by my trip to India which was
amazing and their intelligence of cooking and their use of spices and
herbs and texture blew my mind. There was many sort of potato fritter style street
food dishes that I just loved. So, many good ones and then I just needed to
translate that. So, what I did was come up with this technique, which is rifting off
of the great old British bubble and squeak. There’s all the amazing spices in there.
There’s of course your potatoes in there and we just mash it and turn it and it’s
so easy. But you can see what you get is incredible layers of crispiness and
depth of flavour. So, we’re going to make this kind of to go burger fritter and
we’re gonna take some minted yogurt. So, good then we’re going to go in with our
beautiful fritter. Here full of spiced hot crisp, unbelievable, then the most
brilliant hack ever which I’ve used so many times since I saw it in the streets
of Delhi. Do you take mango chutney and then you
spike it with pomegranates and pomegranate juice and this is just the
most incredible thing for curries, rice dishes and I put that on top of our
little fritter here and then Bombay mix straight from the pack. So, as far as
explosion of flavour is concerned and enjoyment, that my friends. Lets have a few mint
leaves in there ,come on. Right, it’s just beautiful. I want to show you what’s
going on in the inside. Look, it’s messy but forgive me ,come on, filth. So good, let
me show you the next dish. So, this is an Aussie style brunch bowl. Look, I love
Australia. I love their Verve for life, and I think they’re doing some really
cool things in cooking at the moment. One of the things I love, is this idea of a
bowl, and I know it’s sort of ridiculous, but in a bowl the fact that you can kind
of get a collection of beautiful things that you can react to seasons and
textures, sweet sour, crunch, soft. But just have fun with healthy stuff, you know,
that’s what we got to do, we got to take the things that are good for our body
and make it really good, fun. So, I’ve kind of done my version of that and I’ve kind
of expressed it around a beautiful homemade dressing which is so easy to
put together. And then, kind of like balance the bowl. Right so, I have avocado,
tomatoes, we’ve got lovely nuts, herbs, broad bean, sprouts shoots. But, you can
it’s kind of a principle recipe that you can rift off and have fun with. And to
finish this, you know I’m going to do, some beautiful boiled eggs. But it could
be a poached eggs, it could be a fried eggs. You know, but it’s just basically about
colour and fun and deliciousness. Some nice seeds, so this is one of the kind of
like healthiest are recipes. So, what I wanted to really achieve in the book is
that balance between sort of indulgent comfort food and then surprising food
you never really thought of. And then some really good versions of really
healthy delicious things, breakfast, lunch, dinner. So, let’s go over here. I want to
show you quite a surprising dish one of the chapters in the book is
soups and sarnies. I know it sounds like really humble and sort of downplayed, but
it’s one of my favourite chapters. If you look through it, the colours, the surprise.
We’re talking about crispy mushrooms shawarma, really surprising exciting
soups. I mean just look at them, look at the color, super stack sarnie, amazing. And
then here’s a classy one silky fennel soup and soup is a funny one because so
many of us get it in tins or packs or pre-done. Like, just
technically they’re not able to achieve the caramelization you can when you make
it yourself. So, this soup was really quick to make
like 20 minutes and I’ll show you how we do it. It’s the simplest thing in the
world. We liquidize it until it’s smooth and
beautiful. And then we just put the soup just into half a bowl like that. Then,
we put this back on like this and then we add the spinach at the last minute. So,
it’s the residual heat of the soup that’s gonna cook this and the colour is
gonna be amazing. The flavour is gonna be incredible. So, just whiz it up and what’s
amazing is you’ll get this two-toned soup and look it looks amazing, but also,
you know having that fresh fennel side and then that kind of beautiful spinach
side and then it’s a simplest thing in the world. Just grab a spoon and kind of
give it a nice little stir around. Look at that just! Absolutely delicious and if
you hit that up with some amazing croutons,
you’ve taken the ordinary soup and just made it incredible. A little bit of
fennel tops that I took off when I made it earlier. And that my friend,
it’s a beautiful elegant soup something a bit more surprising look at that just
gorgeous and I think what’s really nice is when you make your own soup, see how
quick it is, how cheap it is and how kind of like artistic and fun it can be. It’s
just brilliant. So, there you go. A soup but not boring and not everyday, really,
really exciting. So, let’s talk a little bit more about the book. I’ve tried to
break up the chapters so they’re really useful to you guys, busy people that want
tasty delicious food. Hugo’s just finishing up this expression of a pad
thai. So, Hugo is part of my food team, the food team’s support me in writing the
books and we test and test and test them so you guys have the best possibility of
great results every single time. So, Hugo 20 years since the Naked Chef, how old
were you 20 years ago? 20 years ago I would have been four and a half. Four… But Hugo has an important job, because
when I’ve written a recipe and I’ve tested it, then I hand it off to the rest
of the food team. So, what’s interesting about this particular dish actually is
we’re using tofu. So, we make the sauce by wetting up you know all those lovely
fragrant ingredients you’d normally put in a sauce with tofu. Which is a
fantastic source of protein, really, really healthy and tasty but also silky
and that’s the bit that goes around the noodles. So, we Laden it with veg we have
the crunch of the salad so it’s got soft, you know crunchy, hot, cold and then we’ll
absolutely have bashed up peanuts in here that just make it so comforting and
delicious. Then over here, Hugo’s doing like a kind of a dry fried
egg. See, how you don’t even need the oil you get this crispy little bottom and
then you can just do it on the other side like this. Just 30 seconds on the
other side but that’s texture and sort of by putting the chili flakes in there
you’re making it sort of interesting. So, it’s just 30 seconds on the other side.
Then look what you got a beautiful perfectly cooked egg and you know you
can cut into that and it’s just gonna be amazing.
Amazing to eat, so you’ve got herbs, you got nuts, you got chilli, you got noodles,
you got flavour, you got surprise and it’s a little bowl of goodness. Let’s get in
there laden with the good stuff. Delicious. So, let me show you one last
thing. Baked aubergine. Have a look at that,
it’s one of my favourite recipes. We’ve got curry flavours in there, we’ve got
coconut milk, just an amazing celebration of the aubergine. So, look at that. Taking
sort of an everyday aubergine and giving it a makeover, making it really, really
nice and the flavours in this dish are just phenomenal. When you start
putting it together with a few herbs, you start sprinkling
with some chilies, you know couple of little poppadoms. You know you’ve got
an amazing little dinner that people are gonna go mad for. So guys, have a flick
through the book. Enjoy! I hope you love it. This book I’m really really proud of. Eight years in the making, eight years in the making.
No compromise on flavour. It’s just exciting tasty good stuff. Anyways, take
care lots of love.