The Naked Chef Takes Offby Jamie Oliver
In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels! The Naked Chef Takes Off has sold more than 150,000 copies in/b>/b>… See more details below
In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels! The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.
- Hachette Books
- Publication date:
- Edition description:
- Sales rank:
- Product dimensions:
- 7.50(w) x 9.75(h) x 0.62(d)
- Age Range:
- 18 Years
Read an Excerpt
Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chili, and Coconut Milk
You just can't go wrong with this combination of flavors. It's open to all white fish, especially swordfish, cod, haddock, and monkfish. Banana leaves are very easy to buy from Asian stores. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use grapevine leaves which you can get in the supermarket somewhat smaller, but no less tasty for that. If you really can't get hold of any leaves then aluminum foil will do.
4 large banana leaves or grapevine leaves
a little olive oil
2 fresh chilies, red, green or both
2 stalks of lemongrass, outer leaves removed, finely chopped
1 clove of garlic, finely chopped
2 good handfuls of fresh cilantro, roughly chopped juice and zest of 2 limes
2 tablespoons sesame seed oil
2 heaped tablespoons finely sliced fresh ginger
6-8 oz monkfish per person
14 oz can of coconut milk
4 rosemary sprigs or bay leaf stalks, to secure
Preheat the oven to 450 degrees F. Lay out your banana leaves and rub them with olive oil. Leaving aside your fish, coconut milk, and herbs, sprinkle a little bit of everything else on one end of each leaf. Place your fish on top and then sprinkle what's left over them, except the rosemary or bay leaf sprigs. Pour 5-6 tablespoons of coconut milk into each parcel before folding the leaf over the fish, bringing the sides in and spiking it with a rosemary sprig or bay leaf stalk to secure it. This will look lovely and it's natural, but I have been knownto use a clothes pin or string to hold it all together. It won't be a perfect seal but this allows it to breathe and steam, letting the flavors infuse. So gutsy and tasty. Put your parcels on a tray and bake for 15 minutes, then remove from the oven and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices that's all it has to be. End of story, done, lovely.
Excerpted from The Naked Chef Takes Off by Jamie Oliver. Copyright © 2001 by Jamie Oliver. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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