The Naked Chef

And so my celebrity chef series continue.  This time with Jamie Olliver, undoubtedly my most fave chef.  I would like to think JO as the epitome of the simple-cooking-tongue-in-the-cheek-celebrity-chef.  But of course not everyone loves him though...

I think my cooking style is a lot influenced by JO and of course by his cooking style. I like his unassuming style.  Masak main campak2 je.  And check out his 'studio'... it's always messy and so lived-in (or rather so cooked-in) which is quite a bit like my own 'studio'. huhu...  But it also looks so real.. tak macam studio chef2 lain yg spic-and-span and sparkling. The pots and pans he uses on his shows are also so worn out.. bengkok sana sini... pinggan mangkuk pun selalunya yang jelek2... memang sangat sempoi style dia.  (pinjam bahasa budak2 sat..)

Anyway, JO was born in 1975, May 27.  Sama bintangnya dengan saya. What a coincidence!!  ahaks....

His first TV show, The Naked Chef debuted in 1998.  Wiki says, 'The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity."  Oh....

So, let's check out one of his so-many recipes. Since I'm in love with desserts, I'm gonna share here his Baked Chocolate Pudding recipe. Saya belum lah cuba tapi I'm sure it tastes fantastic.

The ingredients

• 455g best-quality cooking chocolate (70% cocoa solids)
• 50ml hot espresso or good strong instant coffee
• 125g butter, plus extra for greasing
• 6 eggs, free-range or organic, separated
• 200g caster sugar
• 100g ground almonds
• 100g rice flour
• 1 small handful chopped hazelnuts, toasted

The how-to :

Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

And here's the end result.  Looks good, eh.. but of course!

 

Resipi ni dicilok from his website.  Ada banyak resipi kat dalam tu. Kalau nak buat semua, mau bertahun2 baru selesai tu.  Kalau nak tengok, silalah click di sini ya.... :)))