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The Naked Chef Takes Off by Jamie Oliver

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Notes about this book

  • fprincess on May 01, 2012

    The book seems identical to the original UK edition ("The Return of the Naked Chef") with only changes from British to US English. Check both books for recipe notes.

Notes about Recipes in this book

  • Pukkolla

    • Rutabaga on November 14, 2016

      This works really well as a make-ahead, grab-n-go breakfast. I packed some in a lidded bowl, topped with Greek yogurt and a drizzle of maple syrup. The directions are imprecise, so experiment with what ratio works for you. After pouring over enough milk to completely cover the mix, I found it there was still a lot of liquid the next morning, so I will decrease the milk for my next batch. I grated one whole large Fuji apple into a couple of cups of the cereal. While the apple really perks it up, this was also a little much, so I'll do a little less in the future.

  • Pan-toasted almonds with a touch of chilli and sea salt

    • fprincess on September 29, 2011

      This is a great idea in principle but I could not get the salt and chile to stick to the almonds. Maybe I need to use a little more seasoning?

  • Smashed spiced chickpeas

    • fprincess on November 27, 2010

      My usual hummus recipe. Not sure if it's authentic without the tahiti, but it's very tasty with chilies and lemon juice to brighten it up. I used canned chickpeas from Trader Joes.

  • Black olive tapenade

    • fprincess on November 27, 2010

      Intense flavors.

  • Blackened sweet eggplant

    • fprincess on November 27, 2010

      Basic baba ganoush recipe.

  • Asian-infused tuna

    • fprincess on November 27, 2010

      Flavors are bright but this needs to be prepared at the last minute so the fish does not turn grey.

  • Squashed cherry tomato and smashed olive salad

    • Rutabaga on September 18, 2018

      There's not much to this, but it's an ultra-quick salad to put on the table if you have cherry tomatoes and olives on hand. I didn't have basil, but think that (or other herbs) would add a lot more interest.

  • Watercress, arugula, sweet pear, walnut and Parmesan salad

    • Rutabaga on April 05, 2015

      Simple and sweet, with a little spice. Using what I already had on hand, I left out the arugula and substituted pecans for walnuts. It was good, but I know that walnuts and a little arugula would be an even better compliment to the sweetness of the pears.

    • L.Nightshade on March 13, 2011

      This salad is just greens (in handfuls, of course), fresh pears, simply dressed with olive oil, lemon juice, salt and ground pepper, and topped with shaved parmesan and walnuts. Just lovely, but all my favorite salads have greens, fruit, nuts, and cheese!

  • Mixed greens salad with mozzarella, mint, peach and prosciutto

    • fprincess on June 26, 2011

      I grilled the peaches which made them extra juicy and served them lukewarm in the salad. Not sure if the mozzarella and peaches are a good match. My husband thought their flavors clashed, for me the problem was that they had a very similar texture. I added prosciutto on top before serving.

  • Celery, celeriac, parsley and pomegranate salad

    • Rutabaga on January 15, 2015

      This is a nice salad to make when pomegranates are in season, as most of the other ingredients are pretty common year round. I substituted fennel for celeriac, just because I didn't see celeriac at the store. Not a bad combination, but I'd like to try it again with the clean, crisp taste of celeriac. I included goat cheese, which melted into the salad once we started dishing it out, making a creamy dressing over everything.

  • Cilantro and crème fraîche dressing

    • Rutabaga on June 14, 2014

      Beautiful. I made this dressing for a shrimp salad - a mix of green leaf lettuce, spicy salad greens, bay shrimp, and cucumber and radish slices, topped with green onion and pumpkin seeds. It was a perfect match. Since my olive oil has a strong peppery, grassy flavor, I used grape seed oil for a more neutral presence that wouldn't overwhelm the delicate creme fraiche or sweet shrimp.

  • Potato and Jerusalem artichoke soup with thyme, mascarpone and hazelnuts

    • Rutabaga on April 04, 2015

      Aside from the somewhat painstaking process of peeling and chopping the Jerusalem artichokes, this is a simple soup to make. It's creamy without being overly heavy; the crisp texture of the Jerusalem artichokes helps lighten it, and the hazelnuts add texture and make it a little more substantial. Plus, both my husband and three-year-old love it, and that makes it a real winner in my book.

  • Stracci, spicy eggplant, tomatoes, basil and Parmesan

    • Breadcrumbs on March 02, 2011

      p. 103 - We served this w parmesan crusted roasted salmon. Prep is simple. Eggplant is cut into a 1/2 inch dice. Dried red chilies are crumbled. I actually opted to finely chop 2 Thai bird chilis since I had those on hand. Basil is washed and dried. I should also note that I chose to use Fennel seeds in place of the coriander seeds since I was aiming for more of an Italian themed meal. Canned chopped tomatoes are added and cooked for 5 mins before adding some whole black olives. Once you’ve achieved a saucy consistency you season w s&p and a splash of red wine vinegar. The stracci is cooked to al dente then tossed in the sauce along w the fresh basil and some parmesan. Since I couldn’t find stracci, I purchased some fresh whole wheat lasagna sheets and cut my own noodles. This dish was simple, delicious and the perfect accompaniment to our salmon. I’d make it again in a heartbeat. If you like these flavours, do give this a try.

  • Pappardelle, spicy sausage meat and mixed wild mushrooms

    • Breadcrumbs on March 12, 2010

      p. 107 - March 2010 - This is a fave, one of our "go to" recipes. It's delicious as is. In yesterday's variation I added:1 c. white wine to sausage mixture, cook over med-high heat for approx 10 mins until most wine has evaporated. Then add 6 chopped plum tomatoes. Cook an additional 15 mins, add cooked pappardelle

    • Rutabaga on November 03, 2015

      The sausage, mushrooms, and parmesan all work together to give this dish great flavor for a "no sauce" pasta recipe. I used a mix of chanterelles and porcini, but wish I would have given them a little more time to brown on the stove, as they were still a bit slick for my taste. To make it more palatable for my four-year-old, I used one mild and one spicy sausage, but personally find that spicy is really the best way to go here, and it probably wouldn't be too much heat for most children. I also made homemade, very rustic pappardelle, which I rolled out to a "5" on the KitchenAid pasta roller. Next time, I would make it thinner and go with a "6".

  • Tagliatelle with saffron, seafood and cream

    • fprincess on March 18, 2011

      Simple and tasty pasta recipe

  • Tagliatelle with tomato sauce, spinach and crumbled ricotta

    • fprincess on December 17, 2010

      Best with homemade pasta & ricotta, and fresh spinach.

  • Spaghetti with anchovies, dried chilli and pangritata

    • Breadcrumbs on February 15, 2011

      p.126 It was the appetizing photo of this dish that initially caught my attention. The pangritata is made by heating olive oil in a heavy pan then adding garlic, fresh thyme and fresh breadcrumbs which are stirred until crisp and golden (and smell scrumptious by the way!). While spaghetti is cooking, oil and garlic are added to a pan, which is heated gently. Once the garlic begins to soften, anchovy fillets are laid over top until they start to melt at which time lemon juice and dry chilli is added. Drained spaghetti is tossed in the anchovy mixture until coated. JO notes that you should taste at this point to see if additional lemon juice or seasoning is needed. Pangritata is sprinkled on top. This really was wonderful, the lemon and anchovy were terrific together and there was just enough heat from the dried chillis to make this interesting. We served this alongside a Parmesan crusted chicken from the ENYT cookbook. Will definitely make this again. K10!

  • Farfalle with Savoy cabbage, pancetta, thyme and mozzarella

    • Emily Hope on January 21, 2011

      Delicious. I use bacon instead of pancetta, and also brown an onion in some of the bacon fat before adding the savoy cabbage. We use walnuts instead of pine nuts, and add the cheese after tossing the sauce with the pasta rather than before.

    • Rutabaga on April 05, 2014

      This is one of my favorite uses for Savoy cabbage. If using fresh mozzarella, add it right before you eat it so it doesn't turn rubbery.

  • Return of the risotto

    • fprincess on October 15, 2010

      My go-to risotto recipe. I use Noilly Prat or Martini Rossi for the vermouth (which gives it a more interesting flavor than white wine). Sometimes I make it in the pressure cooker - it's harder to control but there is less work involved.

  • Roasted sweet garlic, thyme and mascarpone risotto with toasted almonds and bread crumbs

    • Rutabaga on April 05, 2014

      This is a very rich risotto, but definitely worth making on those few occasions when I have mascarpone on hand. Also, topping just about any risotto with pan fried breadcrumbs is brilliant.

  • White risotto with lemon thyme, sliced prosciutto, pecorino and crumbled goat's cheese

    • L.Nightshade on June 04, 2011

      This starts with Jamie's basic risotto recipe, stock, shallots, celery, garlic, wine, arborio, then adds lemon thyme during the cooking, pecorino near the end, and goat cheese, prosciutto, and more lemon thyme upon serving. I thought it was quite nice, and it was a hit at the table. I'd make it again, but might leave out the celery, I'm just not convinced that it added something special to the dish. (But I confess I'm not a big celery fan.)

    • fprincess on November 05, 2010

      Good flavor combination

    • fprincess on March 09, 2011

      Made this again, this time in a pressure cooker with carnaroli rice. Did not have lemon thyme and used lemon confit and pea shoots (thinly sliced) as the garnish, together with the goat cheese and prosciutto. Great!

  • Risotto of radicchio, bacon, rosemary and red wine

    • fprincess on November 05, 2010

      Robust risotto with bacon and red wine. I like the bitter note of the radicchio in this recipe.

  • Baked cod with French beans, pancetta and pine nuts

    • fprincess on November 06, 2010

      Simple & tasty.

    • L.Nightshade on March 08, 2011

      This is a very simple dish to make. The beans are tossed with olive oil, garlic, salt and pepper, the fish sits on the beans, and the pancetta on the fish. A handful of pine nuts are sprinkled on the top, and lemons go in to cook alongside the fish. I thought the dish was a bit blah, surprising with all the great ingredients. Mr Nightshade found it grew on him during the course of dinner. He'd be fine to have it again, especially because it was so quick and easy. If I had to make it again, I would probably use smokey bacon, that might make a difference. Pancetta or bacon in strips would also lie more elegantly over the fish, the pancetta wheels just sort of curled up into little cups.

    • fprincess on March 27, 2012

      I used blackgill rockcod that is available locally. Instead of the French beans, I used baby broccoli from my CSA. The pancetta was homecured. I like the fact that it's a one-dish meal. I line my baking dish with aluminum foil, that way just a light cleaning is needed afterwards. Picture here on eGullet: http://egullet.org/p1867736

  • Roasted slashed fillet of sea bass stuffed with herbs, baked on mushroom potatoes with salsa verde - à la Tony Blair

    • MmeFleiss on March 06, 2015

      I want to eat this salsa verde with everything.

  • Fantastic fish pie

    • fprincess on July 19, 2011

      British comfort food at its best. It's very tasty and the leftovers make a great lunch for work! I used kale instead of spinach. http://egullet.org/p1827910

  • Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans

    • VineTomato on March 10, 2019

      Totally divine! But how can it not be with that list of ingredients. Cooking from Jamie's earliest books always brings a lovely feeling of reminiscing. My mom had these books when I was still living 'at home' in South Africa - even though we couldn't get half the ingredients we loved watching him on TV and cooking the recipes.

  • Salmon fillet wrapped in prosciutto with herby lentils, spinach and yogurt

    • Breadcrumbs on March 22, 2011

      p. 168 - Scrumptious! JO doesn’t specify a type of lentils, I used de Puy and mine took just over 20 mins to become tender.I tucked some fresh herbs under the prosciutto to carry the flavours over.I used flat-leaf parsley and basil Dish is plated and lentils are finished w a drizzle of yogurt. I made the yogurt drizzle in the morning and added some fresh garlic for a little extra flavour. It really was tasty, I made w a little Greek yogurt I happened to have on hand. This was really delicious. The fresh herbs, particularly the basil along w the lemon juice really brightened this dish. We loved the yogurt sauce and would definitely add the fresh garlic again; it was wonderful. I would highly recommend this dish, I’d be delighted to serve it to company and honestly you can make it start to finish in 30 mins. What more could you ask for, the impressiveness of the outcome far outweighs the effort.

    • Breadcrumbs on March 22, 2011

      Forgot to note, photos here: http://chowhound.chow.com/topics/769188#6401473

    • fprincess on March 27, 2012

      I still make this dish regularly. The ham keeps the salmon really moist. I really like lentils and having them with fresh spinach and plenty of herbs is delicious. Picture here on eGullet: http://egullet.org/p1868727

    • fprincess on November 15, 2010

      Nice flavor combination - I love lentils and they taste great with the herbs. The salmon stays moist thanks to the prosciutto.

  • Seared encrusted carpaccio of beef

    • fprincess on March 18, 2011

      I need to try this again with a better technique (searing/better knife). The flavors were good but the slices were too big.

  • Pan-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

    • Jane on March 07, 2011

      I was making the Grilled and roasted pork from Jamie's Italy so was looking for a side. This mixture was used in a recipe that cooked pork chops with the veggies. So I just missed out the pork chops and made the rest of the recipe. It was OK. It took longer to cook than the 45-60 mins in the recipe and some of the potatoes were still a bit underdone. The mix of flavors sounded good - potatoes, pears, parsnips, lemons, garlic, rosemary - but the end result wasn't as good as I thought it would be. Of course it may be quite different with the pork chops in the mix.

  • Roasted Hamilton poussin wrapped with bacon and stuffed with potatoes and sage

    • L.Nightshade on June 04, 2011

      We used a chicken, a nice, small, organic free range chicklet, 2.5 lb. Mr Nightshade really did the work on this one, and other than using a bigger bird and tossing a bit of his chicken demi-glace in the sauce, he followed the recipe. I don't know exactly what went wrong. Things just didn't come together. 15 minutes wasn't long enough to cook the bacon thoroughly (which may be accounted for by the difference between US and UK bacon), and there was a lot of bacon fat to deal with in the juices. The potatoes were great, but the garlic stayed hard.

  • Fantastic roast chicken

    • fprincess on March 18, 2011

      All of Jamie Oliver's recipes for roast chicken that I've tried so far have been delicious.

    • fprincess on March 27, 2012

      This is still one of my favorite ways to roast a chicken. Adding flavored butter under the skin keeps it very moist. I like to put it in the thighs as well as the breasts. I used thinly sliced home-cured pancetta/tesa instead of prosciutto. Picture here on eGullet: http://egullet.org/p1868565

  • Roasted fillet of beef rolled in herbs and porcini mushrooms and wrapped in prosciutto

    • fprincess on March 18, 2011

      This looks beautiful and tastes delicious!

  • Peter's lamb curry

    • fprincess on October 15, 2010

      My go-to curry recipe. Complex & delicious flavors. Easy to make.

  • Botham burger

    • fprincess on October 29, 2010

      Nice and moist. Tasty seasoning.

    • L.Nightshade on June 04, 2011

      The full recipe, if used for only four, would make huge burgers. We used 1 1/4 lb ground beef, and that, plus the filler, made four pretty hefty burgers. Mr NS thought they were, indeed, similar to grandmother's. I thought they were quite good. The coriander and cumin did not overwhelm, but were a very nice presence. I'd make them again. Although you could make these into cheeseburgers (in the photo it looks like Jamie might have done), I think the subtle spices stand up on their own and make cheese unnecessary.

  • Baked fennel with garlic butter and vermouth

    • fprincess on November 06, 2010

      A good flavor combination, in principal. HOWEVER, after following the cooking instructions (425F for 20 minutes), the fennel was grossly undercooked. If you cook it twice as long it may be ok but @ 20 minutes it was pretty bad.

  • The simplest spinach with nutmeg and butter

    • fprincess on November 19, 2010

      Tasty and super simple.

  • Baked beets with balsamic vinegar, marjoram and garlic

    • Emily Hope on December 06, 2010

      Reduced balsamic by 2 tbsp and still found it to be too much. To be fair, I modified the recipe by cooking it in a gratin pan rather than foil, so the balsamic and oil reduced and were absorbed by the beets. But if the balsamic hadn't absorbed (as I assume it may not have if baked in foil), then why add so much anyway? However, marjoram and beets is a great idea. The recipe was better with goat cheese on top.

    • Rutabaga on April 05, 2014

      I have only cooked this dish in foil as written, and have not found the balsamic to be too much. If I don't have marjoram, I may use oregano or thyme.

    • Rutabaga on December 29, 2015

      I made this for the first time in a long time tonight, and found the beets were not done after an hour, despite being cut down to size as directed. More realistically, I would allow for up to an hour and a half to ensure tender beets. Also, the balsamic vinegar started bubbling out of the foil and burning on the oven floor, so it would be a good idea to set a pan directly below the beets as they bake.

  • Baked carrots with cumin, thyme, butter and Chardonnay

    • Rutabaga on December 01, 2015

      While I'm not always a fan of cooked carrots, oven steaming them in wine and butter works very nicely. As long as you have time for them to bake (about 45 minutes), this is an easy yet sophisticated vegetable side dish to prepare.

    • fprincess on October 15, 2010

      Super quick to prepare, and delicious. Use an organic carrot bunch.

  • Chocolate pots

    • Rutabaga on December 26, 2016

      This is so rich and good. There's actually very little sugar for a dessert, but the cream, egg yolks, and butter more than make up for that. This recipe makes four very generous servings. I'd say six servings might be more apt, or eight small servings. Also, it's so easy to make, only about 15 minutes of work, and they set up very quickly. It's an ideal make-ahead dessert if you want to wow people without having to put in much effort.

  • Strawberries marinated in balsamic vinegar

    • fprincess on March 18, 2011

      Simple and flavorful combination.

  • Mojito

    • fprincess on September 29, 2011

      This must be the first mojito recipe that I attempted at home. Now I use the Gary Regan version from Joy of Mixology.

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  • ISBN 10 0786867558
  • ISBN 13 9780786867554
  • Linked ISBNs
  • Published Sep 19 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion

Publishers Text

A brand-new cookbook full of recipes for delicious home cooking by Jamie Oliver, the author of the international bestseller The Naked Chef.

Jamie Oliver, the Naked Chef, is a culinary star with charm that shines even brighter than his glossy pictures (People). He's the Food Network's latest sensation and his audience keeps growing. His primetime show on the Food Network continues to reap huge ratings as he teaches everyone the secret behind fresh, simple, delicious cooking.

Jamie returns to offer even more stripped down recipes with basic ingredients and a minimum of fuss. In this new book, he features breakfasts, tapas, roasts, fish dishes, and desserts to die for. Best of all, each recipe is accompanied by Jamie's winning, off-the-cuff commentary and straightforward food philosophy (Los Angeles Times) that will encourage confidence and inspire both new and experienced cooks.



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