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Jamie Oliver |
04 Sep 2007 |
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 On home cooking and growing what you eat.
Jamie Oliver started cooking at his parent's Essex pub at the age of eight and has since worked with some of the world's top chefs. Jamie now runs his own restaurant, Fifteen,Ìýand a fewÌýyears ago he moved back to Essex with his wife, Jools, and their daughters Poppy and Daisy. His latest book, Jamie at Home: Cook Your Way to the Good Life explores the pleasures of home cooking and growing your own food. He joins Miriam to talk about his cooking and to prepare a dish in the studio.
They are joined by food writer Polly Russell to discuss whetherÌýthe increase in the master-chef inspired young male cooks means that young women are losing their touch for cooking.ÌýIf so, is it really a problem that women appear, finally, to be escaping the kitchen?
Jamie at Home: Cook Your Way to the Good Life is published by Michael Joseph ISBN 978-0-718-15243-7
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Jamie's recipe for butternut squash muffins with a frosty top |
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Ingredients (makes 12 muffins)
400g butternut squash, skin on, deseeded and roughly chopped
350g light soft brown sugar
4 large free-range or organic eggs sea salt
300g plain flour, unsifted
2 heaped teaspoons baking powder
a handful of walnuts
1 teaspoon ground cinnamon
175ml extra virgin olive oil
for the frosted cream topping:
zest of 1 clementine
zest of 1 lemon
juice of ½ a lemon
140ml soured cream
2 heaped tablespoons icing sugar, sifted
optional:
lavender flowers or rose petals
1 vanilla pod, split lengthways and seeds scraped out
Method
Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.
Serve with the rest of the clementine zest sprinkled over. For an interesting flavour and look, a few dried lavender flowers or rose petals are fantastic. |
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