Jamie Oliver shares 3 quick and simple recipes from his new cookbook “Simply Jamie.”
CREAMY FETA DRESSING
MAKES ¾ CUP
3 MINUTES
Squeeze the juice of 1 lemon into a blender and add three times as much extra virgin olive oil, along with 2 tablespoons of Greek yogurt, 1 oz of feta cheese and 1 teaspoon of dried oregano. Blitz until smooth and creamy. Season to perfection with sea salt and black pepper. Use right away or keep in the fridge for up to 3 days, shaking well before use.
EASY GREEN CHILI SALSA
Simply tip 1 x 12-oz jar of jalapeños, liquid and all, into a blender, pick in 1 bunch of mint leaves (1½ oz), add 1½ tablespoons of liquid honey and blitz until really smooth. Use as you will, pouring the rest back into the jar, where it will keep happily in the fridge for up to a week, ready to salsa up your meals.
CHICKEN LOLLIPOPS
A FUN & EASY WAY TO QUICKLY COOK CHICKEN THIGHS, WITH A CLEVER DOUBLE USE OF EASY GREEN CHILI SALSA
SERVES 2
20 MINUTES
PLUS MARINATING
4 skinless boneless chicken thighs
¼ cup Easy green chili salsa
(page 200)
½ a red onion
2 flatbreads
1 sprig of mint
- Halve the chicken thighs, toss with 2 tablespoons of salsa and a little olive oil and marinate in the fridge for 2 hours, or even overnight. Soak four wooden skewers in water for an hour or so before using, to prevent them from burning.
- When you’re ready to cook, peel and very finely slice the onion, scrunch with a good pinch of sea salt and 2 tablespoons of red wine vinegar, then set aside to quickly pickle.
- Divide, fold and skewer two pieces of chicken onto each of the four wooden skewers (you may need to trim your skewers to fit your grill pan). Cook in a hot grill pan, or under a hot broiler, for 12 to 14 minutes, or until cooked through, turning regularly.
- Warm the flatbreads. Spread 1 tablespoon of salsa across each one, then add a pair of skewers. Sprinkle with the red onion pickle, tear over a few baby mint leaves, then remove the skewers, roll and wrap. Great with a little salad.
