Jamie Does… by Jamie Oliver

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    • Categories: Salads; Main course; Swedish
    • Ingredients: fennel seeds; chicken breasts; quail eggs; rye bread; smoked streaky bacon; salad greens; cress; Västerbotten cheese; sour cream; anchovies; dill
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    • Categories: Main course; Appetizers / starters; Swedish
    • Ingredients: pickled herring; sour cream; chives; red onions
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    • Categories: Main course; Swedish
    • Ingredients: new potatoes; Swiss chard; dill; Arctic char; chives; sour cream
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  • Little pieces in a pan (Pytt y panna)
    • Categories: Stews & one-pot meals; Main course; Swedish
    • Ingredients: smoked bacon; sausages; cooked meat of your choice; salami; onions; carrots; potatoes; rosemary; thyme; quail eggs; dill pickles; apple cider vinegar; chives; dill; parsley
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    • Categories: Stews & one-pot meals; Side dish; Suppers; Swedish
    • Ingredients: potatoes; onions; anchovies; thyme; double cream; breadcrumbs; store-cupboard ingredients
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  • Creamy mushrooms
    • Categories: Appetizers / starters; Swedish; Vegetarian
    • Ingredients: chanterelle mushrooms; parsley; red onions; cream; rustic bread
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  • Prawns on toast (Skagen)
    • Categories: Appetizers / starters; Breakfast / brunch; Swedish
    • Ingredients: prawns; red onions; dill; sour cream; brioche
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  • Sexy Swedish buns
    • Categories: Bread & buns, sweet; Afternoon tea; Swedish
    • Ingredients: active dry yeast; milk; ground cardamom; plain flour; blueberries; Demerara sugar; oranges; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; Swedish
    • Ingredients: vanilla sugar; double cream; oranges; berries of your choice; meringue nests; plain flour; store-cupboard ingredients
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    • Categories: Grills & BBQ; Appetizers / starters; Moroccan
    • Ingredients: sardines; fennel seeds; ground ginger; ground cumin; parsley; Arabic bread; olives; preserved lemon rind; cucumbers; radishes; fennel; green peppers
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  • Prawn-stuffed spicy fish with vermicelli
    • Categories: Grills & BBQ; Main course; Dinner parties/entertaining; Moroccan
    • Ingredients: vermicelli pasta; courgettes; tomatoes; coriander leaves; preserved lemons; ground cumin; paprika; ground ginger; harissa paste; whole dorade; prawns
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Moroccan
    • Ingredients: tomatoes; courgettes; red peppers; aubergines; ras-el-hanout; lemons; filo pastry; Greek yogurt; harissa paste; parsley
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    • Categories: Main course; Moroccan
    • Ingredients: red onions; cherry tomatoes; Arabic bread; Greek yogurt; harissa paste; salad greens; minced beef; ground cumin; ground coriander; paprika; fresh ginger; coriander leaves
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    • Categories: Main course; Moroccan
    • Ingredients: monkfish; baking potatoes; tomatoes; cucumbers; carrots; capers; coriander leaves; Arabic bread; natural yogurt; paprika; turmeric; ground ginger; ground coriander; parsley
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    • Categories: Grills & BBQ; Main course; Moroccan
    • Ingredients: chicken breasts; Arabic bread; lemons; fresh ginger; hot paprika; turmeric; ground coriander; avocados; ground cumin; chiles; coriander leaves
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  • Mechoui lamb with carrot and orange salad
    • Categories: Main course; Moroccan
    • Ingredients: lamb shoulder; ground cumin; ground coriander; thyme; rosemary; garlic; flat bread; pomegranates; Greek yogurt; harissa paste; carrots; oranges; mint
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  • Carrot and orange salad
    • Categories: Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: carrots; oranges; mint
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    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: fennel; onions; coriander leaves; garlic; preserved lemons; black olives; green olives; saffron; chicken stock; coriander seeds; ground cumin; ground ginger; whole chicken
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  • Beef tagine
    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: stewing beef; coriander leaves; chickpeas; canned tomatoes; vegetable stock; squash; prunes; flaked almonds; ras-el-hanout; ground cumin; ground cinnamon; ground ginger; paprika
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    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: olives; preserved lemons; saffron; carrots; leeks; new potatoes; garlic; lamb neck
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    • Categories: Jams, jellies & preserves; Moroccan
    • Ingredients: lemons; coarse sea salt; bay leaves; black peppercorns; cinnamon sticks
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    • Categories: Pies, tarts & pastries; Dessert; Moroccan
    • Ingredients: butter; icing sugar; eggs; ground almonds; oranges; pistachio nuts; rose water; filo pastry; vanilla ice cream; dates
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    • Categories: Dessert; Moroccan
    • Ingredients: dried apricots; oranges; couscous; milk; honey; pistachio nuts; ground cinnamon
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  • Greek salad
    • Categories: Salads; Side dish; Greek; Vegetarian
    • Ingredients: tomatoes; cherry tomatoes; red onions; cucumbers; green peppers; dill; mint; black olives; feta cheese; Greek oregano
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    • Categories: Main course; Greek; Vegetarian
    • Ingredients: tomatoes; yellow peppers; red peppers; pistachio nuts; onions; garlic; long grain rice; red chiles; feta cheese; mint; parsley; tomato purée; Greek oregano; stock
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Notes about this book

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Notes about Recipes in this book

  • Country chicken and bean soup

    • Eurydice on May 03, 2012

      I adapted this to make use of chicken carcass remaining after making chicken pie. Will certainly make again.

  • Carrot and orange salad

    • Eurydice on May 20, 2011

      Good accompaniment for tagines

  • Spaghetti vongole

    • Astrid5555 on November 14, 2020

      This is such a quick and delicious pasta dish, devoured by both kids in no time. Would cook this a lot if it weren’t that difficult to source fresh clams in Austria.

  • Risotto bianco

    • melissabazley on September 15, 2011

      A brilliant risotto base. Easy & very tasty. I used a whole onion instead of half. Recommend this recipe and will use it as a risotto base from now on

  • Pea and herb risotto

    • melissabazley on September 15, 2011

      Totally delicious...I added grilled haloumi cheese instead of the goats cheese, as well as 125g of creme fraiche. Totally delicious.

  • Pike perch and roasted beet salad

    • melissabazley on September 15, 2011

      A great recipe, especially loved the roasted beetroot salad. excellent with the sour cream dressing.

  • Chicken, olive and preserved lemon tagine

    • melissabazley on June 13, 2011

      Another easy and tasty tagine. I used 2 chicken breasts, 3 thighs and 2 drumsticks instead of a whole chicken (I don't like cooking with lots of bones) I chopped the chicken in chunks. I had to cook it for a fair bit longer to reduce the liquid. The chicken was very tender and succulent. A great winter dish.

    • herbietea on December 31, 2011

      Page 208

  • Beef tagine

    • melissabazley on June 13, 2011

      Great, rich stew. Very easy to make. excellent spice combination. I put it in the oven on 150 degrees for the 3 hours(instead of simmering on stove top) and it was perfect. The meat was tender and moist. I served it with cous cous and natural yoghurt. Delish.

  • My favourite paella

    • mummybunny2005 on August 29, 2012

      I make a version of this all the time for my family and they LOVE it. I don't bother boning or skinning the chicken thighs; I brown them and bake them whole. I use half the amount of rice and half the amount of stock for 5 and we always have leftovers. I used diced chorizo from the supermarket and a packet of frozen fruits de mer (mussels, squid, prawns, scallops) and throw it in at the last minute. Sometimes I add a splash of sherry with the rice (like I would vermouth to a risotto). With these tweaks it is easily a storecupboard meal - a treat, mind you, but it takes less than an hour from start to finish and still feels special.

  • Mighty meaty stifado

  • Jansson's temptation

    • spicebite on July 29, 2012

      Comfort food : yum !

  • Delicious dressed Greek greens on toast

    • Bloominanglophile on June 24, 2013

      I had seen a similar recipe to this one in an Italian-style cookbook, so I served it as part of an antipasti meal. It was really good--my family devoured it! I did use a yellow onion and a mixed bag of greens (mostly spinach)--any combination will do (I would recommend upping the amount of greens--maybe 300g?!?). I also just used half of the pecorino recommended, and didn't use any for garnish. Just a few tweaks and this will be in my favorite recipes file!

  • Best chorizo and tomato salad in the world

    • Bloominanglophile on June 07, 2019

      Wanted a relatively easy and healthy dish made with chorizo to fill out a tapas dinner tonight. This was a nice dish--my husband really liked it. I did make it with precooked chorizo, so maybe the oil wasn't as flavorful as it could have been (also wasn't spicy). I did accidentally add too much sherry vinegar to the pan, so cooked it down to bring it back to an oil dressing for the tomatoes. I'm sure this changed the taste somewhat--will have to compare next time I make this salad. I also served the chorizo separately from the tomatoes, so everyone could better control the amount of chorizo they wanted to serve themselves.

  • My Moorish pork chops

    • lizcoates on April 15, 2014

      We love these and have them often. I just skip the stuffing of the pork chops (I know, that kind of defeats the purpose). The stuffing is never spread around very well and it just isn't worth it for us. The beans that go with this are to die for. We have had them with and without bacon and while with bacon is better, they are equally good without.

  • Stuffed courgette flowers

    • lizcoates on April 15, 2014

      These are so delicious, a wonderful alternative to fried zucchini flowers.

  • Swedish meatballs

    • lizcoates on April 15, 2014

      So good! Careful with adding the jam to the sauce, too much can overwhelm easily and make it too sweet. I have used blackberry jam with success when I can't find lingonberry. Start with less jam in the sauce and you can serve some on the side. Fresh herbs are a must and this is lovely served with the simple crunchy salad from this book as well and most of the same herbs are used again.

  • Simple lamb tangia

    • lizcoates on April 15, 2014

      This recipe is so deceptively simple and so tasty! I have used many different cuts of lamb, all have been successful: uber-cheap neck, forequarter chops, shoulder deboned and diced, all were excellent.

  • Simple crunchy salad

    • AllieTaylor on March 03, 2021

      I made this yesterday — excellent. Made it as per instructions. Wanted it as a main course, so it serves two then. I ate half yesterday and the other half today — both turned out well. If anything, more carrot could be added. Really nice and refreshing. Mellower, as expected, the second day but still good — so useful for company and made ahead a bit. Very colourful and crunchy. Nice flavours.

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Reviews about this book

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Reviews about Recipes in this Book

  • My favourite paella

    • Salt Sugar and I

      If you're looking for a recipe to impress or something a little special then this is a keeper...

      Full review
  • Pea and herb risotto

    • Salt Sugar and I

      ...the peas...popped in your mouth like flavour pockets, the goats cheese had started to melt and you got salty chunks every now and then and the mint and parsley livened up the dish...

      Full review
  • ISBN 10 0718156145
  • ISBN 13 9780718156145
  • Linked ISBNs
  • Published Apr 15 2010
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

"Jamie Does…" is Jamie's personal celebration of amazing food from six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out.

Each chapter focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Alongside each recipe there is a beautiful photograph of the finished dish, as well as incredible reportage shots of Jamie's experiences in each country. Jamie says: 'The food I've embraced on each trip is a mixture of what you could call the cliched star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I've been inspired to make after walking through the markets and soaking up the vibes of each place.

What you'll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home."



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