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Jamie's 15 Minute Meals : Delicious, Nutritious, Super-Fast Food - Jamie Oliver

Jamie's 15 Minute Meals

Delicious, Nutritious, Super-Fast Food

Hardcover

Published: 28th September 2012
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15 Minute Meals is Jamie's simplest and most straightforward book yet. It pushes the concept of fast, everyday food to a new level, without compromising on flavour. It's designed to excite and inspire people to prepare a balanced, nutritional, no-nonsense meal every night of the week.

It covers everything from homely British dishes, to Mediterranean family staples as well as Thai, Chinese and Indian-inspired dishes. The layouts are simple and easy to follow, and the punchy titles will grab you as you flick through.

This is Jamie's most accessible book yet and is suitable for all ages and skill levels - once you start cooking this way, not only will you love it; you'll never look back.

'This is incredible food, cooked ridiculously quickly, and I've done all the thinking for you.' Jamie Oliver

About the Author

Jamie Oliver started cooking at his parent's pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs. He is now running Fifteen - one of the best restaurants in London and the subject of the television series Jamie's Kitchen.

Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia.

He also started, and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people - allowing them to follow their dreams and become chefs.

Jamie lives in London with his wife, Jools, and their four children.

WRITE A REVIEW

Great Buy

5

Great for quick inspiring recipes that are yummy to eat.

Gold Coast

Great book

4

Great book

Unanderra

Love it!

5

Good recipes (that take a bit more than 15 minutes) especially for entertaining and groups. Photos show great ways to present, especially share meals.

Australia

true

I would buy this product again

5

Quick and easy meals

Victoria Australia

true

Balanced complete meals

4

I take longer than 15 minutes for most of these recipes Easy to follow Well balanced family meals Fabulous flavours Love the nutritional information

Sydney

true

great tastes, but turn 15 into 30 mins.

4

We have tried recipes we could source ingredients for, they seem weird mixtures but taste great on the plate.

Near Toowoomba AU

true

Amazing flavours

4

I love the book, I pick one recipe a week to try new things, and it's so quicky so I can have it after work. But sometimes the instructions are a bit loose, which is not great when you are not a good cook, and normally it takes more than 15 minutes...

Adelaide

true

Try something different

4

Interesting meals which are not time consuming to put together

Port Pirie

true

Love it

4

Great

Sydney

true

spot on

5

great for new meal ideas

ballarat.

true

Jamie's 15 Minute Meals

4.5 20

100.0

Packed with delicious, nutritionally balanced meals, Jamie's 15-Minute Meals will arm you with the skills to create wonderful meals, shockingly fast * from publisher's description * Jamie Oliver's 15-Minute Meals is far and away the most balanced and exciting everyday cookbook out there - and if you liked 30-Minute Meals, this will knock your socks off. Jamie should be given the Victoria Cross * The Times *

Lamb Meatballs With Chop Salad And Harissa Yoghurt

Free recipe from Jamie's 15 Minute Meals by Jamie Oliver, Lamb Meatballs, Chop Salad & Harissa Yoghurt, page 104.

SERVES 4 | 687 CALORIES

Meatballs
400g lean lamb mince
1 heaped tsp garam masala
olive oil
1 pinch of saffron
1/2–1 fresh red chilli
2 spring onions
1/2 a bunch of fresh coriander
2 cloves of garlic
1 x 400g tin of chickpeas
350g passata

Salad
1/2 a cucumber
2 little gem lettuces
1 bunch of radishes
2 ripe tomatoes
tbsp extra virgin olive oil
1 lemon

To serve
1 heaped tsp harissa
4 heaped tbsp fat-free
natural yoghurt
8 small wholewheat tortillas
1 orange

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, medium-high heat

Mix the mince in a bowl with salt, pepper and the garam masala
Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil
Toss regularly until dark golden all over
Put the saffron into a cup, just cover with boiling water and leave to soak. Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher.
Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas andthe passata, cover and bring to the boil
In a small dish, swirl the harissa through the yoghurt. Roughly chop and mix all the salad veg for the salad on a board.
Add the extra virgin olive oil and lemon juice, then season to taste
Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste
Microwave (800W) the tortillas for 45 seconds
Serve it all with orange wedges and a scattering of coriander leaves



Seared Asian Beef, Best Noodle Salad & Ginger Dressing

Seared Asian Beef, Best Noodle Salad & Ginger Dressing, free recipe from Jamie’s 15 Minute Meals by Jamie Oliver, page 68

SERVES 4 | 585 CALORIES

Salad
50g cashew nuts
1 tbsp sunflower seeds
2 tbsp sesame seeds
200g fine rice noodles
1 romaine lettuce
1 large carrot
1 bunch of radishes
½ a cucumber
1 big bunch of fresh coriander
3 spring onions
1 punnet of cress
1 pack of alfalfa sprouts

Steak
1 x 450g rump steak, fat removed
2 tsp Chinese five-spice
olive oil

Dressing
1 x 105g pack of pickled ginger
2 limes
1 tbsp fish sauce
1 tbsp low-salt soy sauce
1 tbsp sesame oil
½ a fresh red chilli

Ingredients out • Kettle boiled • Large frying pan, high heat

Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.
In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions.
Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.



Vege Chilli, Crunchy Tortilla & Avocado Salad

Vege Chilli, Crunchy Tortilla & Avocado Salad, free recipe from Jamie’s 15 Minute Meals by Jamie Oliver, page 224

SERVES 4 | 749 CALORIES

Chilli & rice
1 dried smoked chipotle or ancho chilli
½ a fresh red chilli
1 red onion
1 tsp sweet smoked paprika
½ tsp cumin seeds
1–2 garlic cloves
1 big bunch of fresh coriander
olive oil
2 mixed-colour peppers
1 x 400g tin of chickpeas
1 x 400g tin of black beans
700g passata
1x 250g pack of cooked mixed long grain and wild rice

Salad
4 small corn tortilla wraps
2 ripe avocados
3 heaped tbsp fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine lettuce
½ a cucumber
1 fresh red chilli
1 handful of ripe cherry tomatoes

Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt.
Jamie Oliver

Jamie Oliver started cooking at his parent's pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs. He is now running Fifteen - one of the best restaurants in London and the subject of the television series Jamie's Kitchen.

Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia.

He also started, and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people - allowing them to follow their dreams and become chefs.

Jamie lives in London with his wife, Jools, and their four children.

Visit Jamie Oliver's Booktopia Author Page


ISBN: 9780718157807
ISBN-10: 071815780X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 288
Published: 28th September 2012
Publisher: Penguin Books Ltd
Country of Publication: GB
Dimensions (cm): 25.5 x 20.5  x 3.4
Weight (kg): 1.15
Edition Number: 1