1) He was hot when he was young and now he's got this typical chef happy body(YOU KNOW WHAT!)
2) I like the way he appreciates food and he only uses what is in season.
3) Okay! He has the British accent!
That's why I have a whole set of his DVDs at home.(But still I haven't watched them...teehee!)
One very typical Jamie style is that he cooks in such a casual way and you never think you can't replicate what he did in your own kitchen. Here's one of my favourite recipes from him and I can say it is way better than what is served in many so-called professional western restaurants. Give it a try! It is so great as a light lunch and I like to cook a bit more so I have some leftovers for the next one or two days. It gives a little kick to the soup if you serve with warm garlic bread!
(Serves 2)
1 small potato
2 small red onions
1 small carrot
2 cloves garlic
1 stick celery
100g kale or cabbage
2 rashers pancetta or bacon
1 small bunch of fresh parsley
1x400g tin of chopped tomatoes
500ml chicken stock
10g Parmesan cheese
Extra virgin olive oil
sea salt
black pepper
1) Peel and finely slice the garlic. Finely slice the parsley stalks and reserve the leaves. Put aside.
2) Peel and dice the onions, carrot, celery and potato. Put the potato in a separate bowl.
3) Heat a tiny bit of olive oil in a pan.(A pan which you can cook soup with.) Finely chopped the pancetta or bacon. Add into the heated pan and fry for a couple of minutes.
4) Add the garlic, onion, carrot, celery and parsley stalk to the pan. Cook slowly for 15 to 20 minutes until they have softened and are starting to caramelised.
5) Add the tinned tomato, potato and chicken stock to the pan. Bring to boil and then reduce the heat to a gentle simmer. Pop the lid on and cook for about 20 minutes.
6) Meanwhile, wash and chop the kale or cabbage. Add it into the pan and bring to boil again. Turn it back to a low simmer and cook for 10 minutes.
7) Season with black pepper and sea salt. Stir in the chopped parsley leaves just before served.
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