Spend Lunchtime with Jamie’s 30-Minute Meals

Date: 19.04.2012     Last updated: 18.03.2014 at 18.03
Category: BBC Worldwide
US premiere of Jamie Oliver’s real-time cooking series set for BBC AMERICA
Click to tweet: .US premiere of @jamieoliver 30-Minute Meals for @BBCAMERICA http://bbc.in/IoaO1t (+ free recipe)

Jamie Oliver brings his years of experience to the culinary uninspired in this energetic food series, Jamie’s 30-Minute Meals, premiering in BBC AMERICA’s daytime lineup. Giving solid instruction in a tough talking, fast paced, as-live style, he creates great home-cooked meals from scratch.  Jamie cooks up substantial mains, delicious sides and salads, gorgeous puddings and refreshing drinks – adding his own unique twist to each element.  The series supports Jamie’s continuing mission to improve people’s lives through food by tackling the issues of kitchen confidence and lack of time, head on.  The result is food programming that is as relevant and helpful as it is beautiful and seductive.  Jamie’s 30-Minute Meals premieres with back-to-back episodes on Tuesday, May 1, 1:00pm ET/PT.

Each episode walks viewers through the steps needed to create an entire meal from scratch in just 30 minutes.  The recipes are played out in real-time, offering a step-by-step account of each instruction so the viewer can then recreate that same meal in their own kitchen.  No recipe is repeated and these meals are guaranteed to breathe new life into even the most experienced cook’s repertoire.

Jamie Oliver explains: “If you want really great food, and fast, then do EXACTLY what I say.  The years of me making pleasant suggestions are gone; I am going to tell you what to do, what to buy, when to turn your oven on and how to make these dishes.  If you listen, you’ll end up with a feast of beautiful things on your table in less than half an hour.  This is about making people brilliant, on a daily basis.”

Jamie Oliver’s recipes will be available on BBCAmerica.com. Jamie’s 30-Minute Meals is a Fresh One production that is distributed internationally by FremantleMedia Enterprises.

Note to editors

Twitter: @BBCAMERICA, @JamieOliver Hashtags: #30MinMeals

Photos: http://press.bbcamerica.com/

CREDITS

Host                             Jamie Oliver

Executive Producer      Zoe Collins

Producer/Director       Martha Delap

Jamie’s 30-Minute Meals is a Fresh One production for Channel 4.

EPISODE DESCRIPTIONS

Episode 1 – Piri Piri Chicken

This time Jamie's cooking piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts.  Episode one premieres Tuesday, May 1, 1:00pm ET/PT.

Episode 2 – Thai Red Prawn Curry

Jamie cooks up Thai red prawn curry with jasmine rice, cucumber salad and a papaya platter, in 30 minutes.  Episode two premieres Tuesday, May 1, 1:30pm ET/PT.

Episode 3 – Roast Beef

Jamie makes roast beef with baby yorkies, little carrots, crispy potatoes and super-quick gravy, all, amazingly, in half an hour. Episode three premieres Wednesday, May 2, 1:00pm ET/PT.

Episode 4 – Spinach & Feta

Jamie shows how to make spinach and feta filo pie, cucumber salad, tomato salad, and coated ice cream in just thirty minutes. Episode four premieres Wednesday, May 2, 1:30pm ET/PT.

Episode 5 – Jool’s Pasta

Jamie prepares 'Pregnant Jools's Pasta' with crunchy chicory and watercress salad, and little frangipane tarts. Episode five premieres Thursday, May 3, 1:00pm ET/PT.

Episode 6 – Rogan Josh Curry

Jamie makes rogan josh curry with fluffy rice, carrot salad, poppadoms, and flatbread. Episode six premieres Thursday, May 3, 1:30pm ET/PT.

Episode 7 – Duck Salad

Jamie makes duck salad with giant croutons and cheat's rice pudding with stewed fruit. Episode seven premieres Friday, May 4, 1:00pm ET/PT.

Episode 8 – Oozy Mushroom Risotto

Jamie shows how to cook oozy mushroom risotto with spinach salad, and quick lemon and raspberry cheesecake in just thirty minutes. Episode eight premieres Friday, May 4, 1:30pm ET/PT.

Episode 9 – Steak Sarnie

Jamie shows how to cook the perfect steak sarnie with crispy new potatoes, cheesy mushrooms and beetroot salad. Episode nine premieres Tuesday, May 8, 1:00pm ET/PT.

Episode 10 – Chicken Pie

Jamie makes chicken pie with French-style peas, sweet carrot smash, and berries, shortbread and chantilly cream.  Episode ten premieres Tuesday, May 8, 1:30pm ET/PT.

Episode 11 – Fish Tray Bake

Jamie shows how to make a fish tray-bake with Jersey Royals, salsa verde and simple spinach salad, followed by cheat's banoffee pie. Episode 11 premieres Wednesday, May 9, 1:00pm ET/PT.

Episode 12 – Cauliflower Macaroni

Jamie makes cauliflower macaroni, chicory salad with 'insane dressing,' followed by stewed fruit. Episode 12 premieres Wednesday, May 9, 1:30pm ET/PT.

Episode 13 – Stuffed Foccacia

In this episode, Jamie shows how to prepare foccacia stuffed with prosciutto and celeriac remoulade, served with dressed mozzarella and fresh lemon and lime granite. Episode 13 premieres Thursday, May 10, 1:00pm ET/PT.

Episode 14 – Moroccan Lamb

Jamie shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers and pomegranate - all in half an hour. Episode 14 premieres Thursday, May 10, 1:30pm ET/PT.

Episode 15 – Sea Bass and Crispy Pancetta

Jamie prepares sea bass and crispy pancetta, with sweet potato mash, Asian greens, one-minute berry ice cream and sparkling lemon ginger drink. Episode 15 premieres Friday, May 11, 1:00pm ET/PT.

Episode 16 – Summer Veg Lasagne

Jamie makes summer veg lasagne, Tuscan tomato salad and quick mango frozen yogurt in baby cornets - all in under half an hour. Episode 16 premieres Friday, May 11, 1:30pm ET/PT.

Episode 17 – Smokey Haddock Corn Chowder

Jamie prepares smoky haddock corn chowder, spiced tiger prawns, rainbow salad and raspberry and elderflower slushie. Episode 17 premieres Tuesday, May 15, 1:00pm ET/PT.

Episode 18 – Kinda Sausage Cassoulet

Jamie shows how to cook kinda sausage cassoulet, warm broccoli salad and berry and custard pie in just 30 minutes. Episode 18 premieres Tuesday, May 15, 1:30pm ET/PT.

Episode 19 – Asian-style Salmon

Jamie shows how to make Asian-style salmon, noodle broth, bean sprout salad and lychee desert in under half an hour. Episode 19 premieres Wednesday, May 16, 1:00pm ET/PT.

Episode 20 – Killer Jerk Chicken

Jamie makes killer jerk chicken, with rice and beans, refreshing chopped salad and char grilled corn - all in just thirty minutes. Episode 20 premieres Wednesday, May 16, 1:30pm ET/PT.

Episode 21 – Rib Eye Stir Fry

Jamie prepares rib eye steak stir fry with dan dan noodles and chilled hibiscus tea. Episode 21 premieres Thursday, May 17, 1:00pm ET/PT.

Episode 22 – Thai Green Curry

Jamie makes Thai green curry with crispy chicken, kimchee slaw and rice noodles. Episode 22 Thursday, May 17, 1:30pm ET/PT.

Episode 23 – Spaghetti

Jamie cooks spaghetti alla puttanesca with a crunchy salad, garlic bread, and a silky chocolate ganache. Episode 23 Friday, May 18, 1:00pm ET/PT.

Episode 24 – Tapas Feast

Jamie's Spanish spread includes tortilla, glazed chorizo, manchego cheese, cured meats and honey, stuffed peppers and rolled anchovies. Episode 24 premieres Friday, May 18, 1:30pm ET/PT.

Episode 25 – Super-Fast Beef Hash

Jamie prepares super-fast beef hash with jacket potatoes, goddess salad and lovely butter beans and bacon. Episode 25 premieres Tuesday, May 22, 1:00pm ET/PT.

Episode 26 – Spring Lamb

Jamie prepares spring lamb with a vegetable platter, mint sauce and chianti gravy, followed by chocolate fondue. Episode 26 premieres Tuesday, May 22, 1:30pm ET/PT.

Episode 27 – Mustard Chicken

Jamie prepares mustard chicken with quick dauphinoise potatoes, greens, and black forest affogato. Episode 27 premieres Wednesday, May 23, 1:00pm ET/PT.

Episode 28 – Trapani-Style Rigatoni

Jamie prepares Trapani-style rigatoni with griddled chicory salad, rocket and parmesan salad, and Limoncello-kinda trifle. Episode 28 premieres Wednesday, May 23, 1:30pm ET/PT.

Episode 29 – Sticky Pan-Fried Scallops

Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. Episode 29 premieres Thursday, May 24, 1:00pm ET/PT.

Episode 30 – Cheat’s Pizza

Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream. Episode 30 premieres Thursday, May 24, 1:30pm ET/PT.

Episode 31 – Crispy Salmon

Jamie prepares crispy salmon with jazzed-up rice, a salad of baby courgette, gorgeous guacamole and berry spritzer. Episode 31 premieres Friday, May 25, 1:00pm ET/PT.

Episode 32 – Wonky Summer Pasta

Jamie makes chicken pie with French-style peas, sweet carrot smash, and berries, shortbread and chantilly cream. Episode 32 premieres Friday, May 25, 1:30pm ET/PT.

Episode 33 – Stuffed Cypriot Chicken

Jamie makes stuffed Cypriot chicken with pan-fried asparagus and vine tomatoes, cabbage salad, and St Clement's and vanilla ice-cream float. Episode 33 premieres Tuesday, May 29, 1:00pm ET/PT.

Episode 34 – British Picnic

This time Jamie's cooking piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts. Episode 34 premieres Tuesday, May 29, 1:30pm ET/PT.

Episode 35 – Sardines

Jamie cooks grilled sardines with crispy halloumi, watercress salad and figs, followed by a thick chocolate mousse. Episode 35 premieres Wednesday, May 30, 1:00pm ET/PT.

Episode 36 – Steak Indian-Style

Jamie prepares steak Indian-style with spinach and paneer salad, naan breads and mango dessert. Episode 36 premieres Wednesday, May 30, 1:30pm ET/PT.

Episode 37 – Tasty Crusted Cod

Tasty crusted cod with 'my mashy peas,' tartare sauce and warm garden salad all feature on Jamie's menu today. Episode 37 premieres Thursday, May 31, 1:00pm ET/PT.

Episode 38 – Chicken Skewers

Jamie cooks chicken skewers with amazing satay sauce, which he serves with a fiery noodle salad. Followed by fruit and mint sugar. Episode 38 premieres Thursday, May 31, 1:30pm ET/PT.

Episode 39 – Broccoli Orecchiette

Jamie knocks up broccoli orecchiette with courgette and bocconcini salad, plus prosciutto and melon salad. Episode 39 premieres Friday, June 1, 1:00pm ET/PT.

Episode 40 – Smoked Salmon

Today Jamie makes smoked salmon accompanied by potato salad, beets and cottage cheese, with rye bread and homemade butter. Episode 40 premieres Friday, June 1, 1:30pm ET/PT.

RECIPE

Episode 1 – Piri Piri Chicken

Piri Piri chicken, dressed potatoes, rocket salad, quick Portuguese tarts

Serves 4 (with 2 tarts left over)

CHICKEN

4 large chicken thighs, skin on and bone in

1 red pepper

1 yellow pepper

6 sprigs of fresh thyme

 

POTATOES

1 medium potato

2 sweet potatoes

½ a lemon

1 fresh red chilli

a bunch of fresh coriander

50g feta cheese

 

PIRI PIRI SAUCE

1 red onion

4cloves of garlic

1–2 bird’s-eye chillies

2 tablespoons sweet smoked paprika

2 lemons

4 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

A large bunch of fresh basil

 

SALAD

1 x 100g bag of prewashed wild

rocket

½ a lemon

 

SEASONINGS

olive oil

extra virgin olive oil

sea salt & black pepper

 

TARTS (makes 6 tarts)

plain flour, for dusting

1 x 375g pack of pre-rolled puff pastry

ground cinnamon

125g crème fraîche

1 egg

1 teaspoon vanilla paste or vanilla

extract

5 tablespoons golden caster sugar

1 orange


TO START Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.

CHICKEN Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.

TARTS Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.

POTATOES Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

CHICKEN Turn the chicken over.

TARTS Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.

PIRI PIRI SAUCE Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2  tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the bunch of basil and a swig of water. Blitz until smooth.

CHICKEN Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

TARTS Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

CHICKEN Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.

TARTS Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.

POTATOES Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

CHICKEN Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.

TARTS Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.

SALAD Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of ½ a lemon. Tip into a bowl and take to the table.

POTATOES Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

TO SERVE Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Note: additional recipes will be available on BBCAmerica.com

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