My New Book VEG 🥑🍆 🌽 🥕 | Jamie Oliver
Hello you lovely people, it's here woohoo!This is my brand new book, Jamie's Veg.
I'm really really proud of it. If you getan opportunity to have a look at the
book, please just pick it up, have a feel,flick through it, it is rammed full of
incredible recipes. So, I actually wrotethis not just for the veggies and the
vegans, of which there's plenty of thoserecipes in the book. But, actually I want
to get more meat eaters eating more veg, celebrating more veg.So, it's a book for everyone. My team and me
have put together a whole bunch ofstuff, we're just going to show you some
stuff and kind of introduce the bookproperly. If you look through the
chapters, like there's curries and stews,pies, parcels, baked soups, sarnies, tray
bakes, rice, noodles, pasta, salad, burger,fritters, one pound wonders, brunch, Friday
night nibbles, that's a good one.And all sorts of hints and tips about
nutrition. So, I'm gonna go straight awayto burgers and fritters and this is
inspired by my trip to India which wasamazing and their intelligence of
cooking and their use of spices andherbs and texture blew my mind. There was
many sort of potato fritter style streetfood dishes that I just loved. So, many
good ones and then I just needed totranslate that. So, what I did was come up
with this technique, which is rifting offof the great old British bubble and squeak.
There's all the amazing spices in there.There's of course your potatoes in there
and we just mash it and turn it and it'sso easy. But you can see what you get is
incredible layers of crispiness anddepth of flavour. So, we're going to make
this kind of to go burger fritter andwe're gonna take some minted yogurt. So,
good then we're going to go in with ourbeautiful fritter. Here full of spiced
hot crisp, unbelievable, then the mostbrilliant hack ever which I've used so
many times since I saw it in the streetsof Delhi.
Do you take mango chutney and then youspike it with pomegranates and
pomegranate juice and this is just themost incredible thing for curries, rice
dishes and I put that on top of ourlittle fritter here and then Bombay mix
straight from the pack. So, as far asexplosion of flavour is concerned and
enjoyment, that my friends. Lets have a few mintleaves in there ,come on. Right, it's just
beautiful. I want to show you what'sgoing on in the inside. Look, it's messy
but forgive me ,come on, filth. So good, letme show you the next dish. So, this is an
Aussie style brunch bowl. Look, I loveAustralia. I love their Verve for life,
and I think they're doing some reallycool things in cooking at the moment. One
of the things I love, is this idea of abowl, and I know it's sort of ridiculous,
but in a bowl the fact that you can kindof get a collection of beautiful things
that you can react to seasons andtextures, sweet sour, crunch, soft. But just
have fun with healthy stuff, you know,that's what we got to do, we got to take
the things that are good for our bodyand make it really good, fun. So, I've kind
of done my version of that and I've kindof expressed it around a beautiful
homemade dressing which is so easy toput together. And then, kind of like
balance the bowl. Right so, I have avocado,tomatoes, we've got lovely nuts, herbs,
broad bean, sprouts shoots. But, you canit's kind of a principle recipe that you
can rift off and have fun with. And tofinish this, you know I'm going to do,
some beautiful boiled eggs. But it couldbe a poached eggs, it could be a fried eggs.
You know, but it's just basically aboutcolour and fun and deliciousness. Some
nice seeds, so this is one of the kind oflike healthiest are recipes. So, what I
wanted to really achieve in the book isthat balance between sort of indulgent
comfort food and then surprising foodyou never really thought of. And then
some really good versions of reallyhealthy delicious things, breakfast, lunch,
dinner. So, let's go over here. I want toshow you quite a surprising dish one of
the chapters in the book issoups and sarnies. I know it sounds like
really humble and sort of downplayed, butit's one of my favourite chapters. If you
look through it, the colours, the surprise.We're talking about crispy mushrooms
shawarma, really surprising excitingsoups. I mean just look at them, look at
the color, super stack sarnie, amazing. Andthen here's a classy one silky fennel
soup and soup is a funny one because somany of us get it in tins or packs or
pre-done. Like, justtechnically they're not able to achieve
the caramelization you can when you makeit yourself.
So, this soup was really quick to makelike 20 minutes and I'll show you how we
do it. It's the simplest thing in theworld.
We liquidize it until it's smooth andbeautiful. And then we just put the soup
just into half a bowl like that. Then,we put this back on like this and then
we add the spinach at the last minute. So,it's the residual heat of the soup
that's gonna cook this and the colour isgonna be amazing. The flavour is gonna be
incredible. So, just whiz it up and what'samazing is you'll get this two-toned
soup and look it looks amazing, but also,you know having that fresh fennel side
and then that kind of beautiful spinachside and then it's a simplest thing in
the world. Just grab a spoon and kind ofgive it a nice little stir around. Look
at that just! Absolutely delicious and ifyou hit that up with some amazing
croutons,you've taken the ordinary soup and just
made it incredible. A little bit offennel tops that I took off when I made
it earlier. And that my friend,it's a beautiful elegant soup something
a bit more surprising look at that justgorgeous and I think what's really nice
is when you make your own soup, see howquick it is, how cheap it is and how kind
of like artistic and fun it can be. It'sjust brilliant. So, there you go. A soup
but not boring and not everyday, really,really exciting. So, let's talk a little
bit more about the book. I've tried tobreak up the chapters so they're really
useful to you guys, busy people that wanttasty delicious food. Hugo's just
finishing up this expression of a padthai. So, Hugo is part of my food team, the
food team's support me in writing thebooks and we test and test and test them
so you guys have the best possibility ofgreat results every single time. So, Hugo
20 years since the Naked Chef, how oldwere you 20 years ago? 20 years ago I
would have been four and a half. Four...
But Hugo has an important job, becausewhen I've written a recipe and I've
tested it, then I hand it off to the restof the food team. So, what's interesting
about this particular dish actually iswe're using tofu. So, we make the sauce by
wetting up you know all those lovelyfragrant ingredients you'd normally put
in a sauce with tofu. Which is afantastic source of protein, really,
really healthy and tasty but also silkyand that's the bit that goes around the
noodles. So, we Laden it with veg we havethe crunch of the salad so it's got soft,
you know crunchy, hot, cold and then we'llabsolutely have bashed up peanuts in
here that just make it so comforting anddelicious. Then over here,
Hugo's doing like a kind of a dry friedegg. See, how you don't even need the oil
you get this crispy little bottom andthen you can just do it on the other
side like this. Just 30 seconds on theother side but that's texture and sort
of by putting the chili flakes in thereyou're making it sort of interesting. So,
it's just 30 seconds on the other side.Then look what you got a beautiful
perfectly cooked egg and you know youcan cut into that and it's just gonna be
amazing.Amazing to eat, so you've got herbs, you
got nuts, you got chilli, you got noodles,you got flavour, you got surprise and it's
a little bowl of goodness. Let's get inthere laden with the good stuff.
Delicious. So, let me show you one lastthing.
Baked aubergine. Have a look at that,it's one of my favourite recipes. We've
got curry flavours in there, we've gotcoconut milk, just an amazing celebration
of the aubergine. So, look at that. Takingsort of an everyday aubergine and giving
it a makeover, making it really, reallynice and the flavours in this dish are
just phenomenal. When you startputting it together
with a few herbs, you start sprinklingwith some chilies, you know couple of
little poppadoms. You know you've gotan amazing little dinner that people are
gonna go mad for. So guys, have a flickthrough the book. Enjoy! I hope you love
it. This book I'm really really proud of.
Eight years in the making, eight years in the making.No compromise on flavour. It's just
exciting tasty good stuff. Anyways, takecare lots of love.
Jamie’s new book is out, and it’s fair to say he’s pretty excited! Check out this video for a little sneak peek into some of the incredible recipes, all celebrating the wonderful world of VEG! Jamie takes us through some of the dishes with the Food Team at hand to help out and talks about the book in detail too. Make sure you order your copy - https://amzn.to/2GMZq6K Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1 Links from the video: 3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall - https://jamieol.com/3mintomatosauce Veg BBQ was Live | Jamie and Gennaro - https://jamieol.com/VEGBBQLive For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition x