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Jamie’s 15 Min Meals

Nov 18, 2012 | Recipe | 0 comments

I love Jamie Oliver. A lot.

I have at least 7 of his cook books, ranging back from when I was 12!

I was recently lucky enough to meet him at a work function a few weeks ago. He is one of my heroes, so I was a little overexcited to speak to him. Check out my goofy grin!

He is so friendly in person, exactly like he seems on TV. I was so pleased to chat to him about food, his kids and wife, and his new book.

There was a lot of controversy surrounding his last ‘timed’ book, 30 Minute Meals, with people unable to complete all of the recipes in the allotted 30minutes. So it was brave of him to bring out a ’15 minute meals’ book. Luckily, this time you are only attempting one course which takes the pressure off slightly.

The recipes in the book all look awesome, and he talks a bit about his meals being
 ‘nutritious, and a total joy to eat’. They are ‘packed full of wholefoods, grains, veggies, fresh herbs, citrus, quality proteins and other beautiful things that will really help take care of you and your family.’ 

I decided to try out one of the recipes on some friends one evening and thought it would be fun if we all got involved to see if we could complete it in under 15 minutes. We did change things up quite a bit so it wasn’t really a fair test, but we did get a delicious meal out of it.

Gorgeous Greek Chicken (our take on Jamie’s, taken from 15 Minute Meals)

For the couscous
300g couscous
2 peppers- mixed colours
1 fresh red chilli
4 spring onions
200g peas
2tbsp extra virgin olive oil
40g feta cheese, crumbled
large handful of pomegranate seeds (we added this in!)

2 chicken breasts
1tsp dried oregano
1tsp ground allspice
Juice and zest of 1 lemon
olive oil

Pour boiling water over the couscous in a large bowl and set aside.

Lay out a large piece of greaseproof paper, add salt and pepper, the oregano and allspice, and the finely grated zest of the lemon,  topped by the chicken breasts. Fold over the paper then bash and flatten the chicken with a rolling pin.

Heat some oil in a frying pan, add the chicken and cook for 7 minutes on each side, or until cooked through.

Remove the stalk and seeds from the peppers and chilli, throw them in the food processor with the spring onions until finely chopped. Blanch the peas in boiling water for 5min then add to the chopped vegetables.

Fluff up the couscous, then stir through the juice of the zested lemon and olive oil. Mix through the vegetables and pomegranate, and season to taste.

Slice up the chicken, making sure it’s cooked through, add it to the couscous with the crumbled feta. Serve with tzatziki.

In Jamie’s recipe he adds dill, olives and makes his own tzatziki. We served our meal with roasted asparagus, it was so good!


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