3 Classic Recipes With A Twist | Jamie Oliver

0:01 Some meal times can mean the family sitting nicely around

0:03 the table or getting under my feet in the kitchen.

0:09 [laughter] And I love taking a classic takeaway,

0:11 but giving it a little twist so it's delicious, but even easier to make at home.

0:16 This could be a mistake to do this with the kids, but uh let's go for it.

0:22 Okay, here we go.

0:24 So, fish and chips, the nation's favorite dish.

0:28 Do you like fish and chips?

0:29 I do like fish and chips.

0:33 Okay, so River didn't quite make the recipe.

0:34 Bud, do you want to help me?

0:36 Yeah.

0:36 Good lad.

0:37 So, look, cooking battered fish at home with all that hot oil,

0:40 kids running around, the smell, it's not that healthy.

0:43 You know, I just don't really like doing at home.

0:45 So, I've devised a way of getting that kind of fish and chips fix,

0:50 but instead of phoning up for takeaway, this is much healthier,

0:54 much cheaper, and a lot of fun to make, actually.

0:58 So, we're going to do the most amazing

0:59 smoky bacon crusted fish with oven roast potatoes,

1:04 smashed peas, and a few sort of seasonal veggies.

1:06 It's going to be lovely, right?

1:08 So, Bud, do you grab us a tray over there?

1:10 I'll do the first potato.

1:11 I've just washed about 800 g of Maris Piper potatoes.

1:15 These go nice and crispy.

1:17 I'm going to half that potato like that, and then put your hands either side,

1:22 as you know how to, and go through like that.

1:24 So, that's what we want, nice oven roast Yeah, nice wedges.

1:29 So, you you happy to do that?

1:30 Yeah.

1:31 So, I'll do two.

1:33 And you do two.

1:36 Just put some olive oil into a lovely tray.

1:40 What do I do after I've halved them?

1:41 That's right, yeah.

1:41 Just take into halves.

1:43 That's it, lovely.

1:44 I'll put a little seasoning of salt and pepper.

1:47 And if you want to, you can kind of give it a little bit of a vibe with a herb.

1:53 Uh you could even have a little bit of spice.

1:54 And for an unknown reason, River loves smoked paprika.

1:59 So, I'm going to put some, actually, on these chips.

2:02 You get a sweetness.

2:03 You get a very subtle heat.

2:05 It's not really spicy hot, but there's a smokiness.

2:08 That's going to go in the oven at 220° C for 40 minutes until golden and crispy.

2:15 About halfway through, I'll give it a nice little shake.

2:17 Don't burn yourself.

2:18 There you go.

2:18 Go and wash your hands.

2:20 Now, I've got four lovely fillets of cod.

2:23 You could use any white fish,

2:25 whatever is sustainable, whatever is local, whatever you love.

2:29 So, things like haddock, pollock, really, really good.

2:32 The question is, how do you get

2:34 beautiful crunchy fish that's perfectly cooked and flaky?

2:39 But, we can't batter.

2:40 We can't deep fry cuz we're at home and I don't really want to do that.

2:43 We're going to take breadcrumbs to the next level.

2:46 So, Buddy, if you can just crack an egg or two in there,

2:51 there's a fork, my friend.

2:53 You all right, Bud?

2:53 Did you get a little bit of shell there?

2:55 Yeah.

2:56 Okay, so have a little whip up.

2:57 Can I hold it?

2:58 Yeah, of course.

3:00 Just angle it.

3:01 Oh, I'm getting it out.

3:02 It wouldn't be the same if there wasn't a little bit of a mess.

3:05 Now, you can use white bread and it's very good,

3:07 but if you use a bit of stale, decent bread, right, it's going to be amazing.

3:10 And then I'm working out, how can I get more?

3:12 How can I get more?

3:12 Bud, go to the fridge, mate.

3:13 Get one rasher of bacon.

3:15 So, I'm just going to slice Perfect, yeah.

3:19 So, that's just a standard rasher of bacon.

3:23 Just put that in a food processor.

3:26 If you didn't want to use bacon, you could have sun-dried tomatoes.

3:29 You could maybe have herbs.

3:31 Rosemary, particularly, is good.

3:32 You could use anchovies, stuff like that, just to give it some funk,

3:34 a bit of like attitude and seasoning.

3:37 But, also, by drizzling in a little olive oil,

3:41 this will put enough Did I just whack you?

3:43 Go on.

3:43 Yeah.

3:44 That is enough oil to get into that bread so

3:47 that it protects the fish and gives you that crunch,

3:50 and you don't have to shallow fry, deep fry, or any of that business.

3:54 So, it's a really brilliant little method.

3:56 So, yeah, it's perfect.

3:57 We don't need any salt because bread's pretty seasoned always.

4:02 Have a look at this.

4:04 So, like smoky bacon oil, bread crust, all getting mixed up.

4:10 Right, turn it off.

4:11 Other way.

4:13 Good lad.

4:14 That's so cool.

4:16 Just pour that in there.

4:17 really nice.

4:18 Yeah.

4:18 Now, we need a little bit of a production line.

4:20 So, it's good that I've got Buddy.

4:23 So, Bud, here, my friend.

4:25 If you use the same hand to do the flour, the eggs, and the breadcrumbs,

4:28 by the time you get to the third one,

4:30 your hands are kind of breadcrumbed like the fish.

4:32 So, if you do flour with your left hand all over,

4:36 just just just gently move it around.

4:39 That's it.

4:40 Yes.

4:42 Pick it up with your left and just shake off the excess.

4:45 Okay.

4:45 Right, now use right hand to mop it all over.

4:49 Now, I take a handful here, and you lay it on those breadcrumbs there.

4:55 Put that on both sides, apply a little bit of weight,

4:58 and there you have it, a lovely,

5:00 perfect breadcrumbed fish fillet with smoky bacon.

5:04 I'll put it on an oil tray.

5:08 Now, what's brilliant about this breadcrumbing, other than it being golden,

5:11 crunchy, and a little bit smoky bacon-like,

5:14 is it will protect your fish to give you a lovely,

5:16 succulent, flaky piece of fish.

5:18 Go on, my son.

5:19 In you go.

5:21 And it's at least half the fat of deep frying it,

5:25 depending on what fish and chips shop you go to.

5:27 So, this is a really nice expression of fish

5:29 and chips that's like way better for you.

5:32 If you wanted to freeze this fish,

5:34 you can if the fish hasn't been frozen already.

5:37 Plus, at £2.36 a portion, by the way, it's really, really good value.

5:43 So, when the potatoes have had about 30 minutes,

5:46 then I'll put the fish in at the same temperature,

5:48 220, as the potatoes for 15 minutes.

5:51 Both of them will come out golden, crunchy, and perfect at the same time.

5:55 So, let's have a little clean down.

5:56 Yeah, off you go, Bud.

6:02 And [music] then too many cooks.

6:10 [music]

6:16 Buddy's gone to rally the troops.

6:18 So, fish, chips, mushy peas.

6:21 Ah, yeah.

6:22 And the old school mushy peas were that fantastic split dry green pea.

6:27 I love it, but we're not going there.

6:29 Cooking for the family, I'm always trying to sneak more good stuff in them.

6:32 So, let's have fun with mushy veg.

6:35 Frozen peas are genius.

6:37 So, about 500 g goes in.

6:40 And then, really nice for an everyday green, frozen edamame.

6:44 And they're a fantastic vegetable.

6:47 Super healthy.

6:49 You can get them in the supermarkets.

6:51 So, a little handful go in.

6:53 And then, a little handful of broad beans.

6:57 If it's that time of year and you've got

6:59 other stuff like I've got a bit of asparagus here,

7:01 you know, any other nice kind of spring

7:03 greens that you can get in there as well.

7:05 So, you can kind of have fun with mushy veg

7:07 and make it as simple or as exciting as you like.

7:11 Boil those for about 4-5 minutes.

7:14 And then I'm thinking, okay, tartar sauce, mayonnaise.

7:17 My missus don't like it,

7:18 so I'm kind of going slightly down a different place, smashed mint sauce.

7:23 That with the chips and the greens, amazing.

7:26 So, I've got a nice bunch of mint, a little bit of salt.

7:30 Bash up the mint until it's like a little mush.

7:38 Kick it with a tablespoon of lovely vinegar,

7:42 a little olive oil, and then muddle it.

7:46 And you'll get the most incredible vivid green.

7:53 Hallelujah.

7:54 Tangy, seasoned, punchy mint flavor.

7:57 That with the chip, [music] amazing.

7:59 That with your crunchy cod, and even the peas, really nice.

8:04 So, 1 2 3 4.

8:07 Wait 5 minutes, and then let's feed the gang.

8:20 So, veg is done.

8:22 Mash it to the consistency that you like.

8:28 Just season it to taste.

8:30 And there you go.

8:32 That amazing mushy veg, sweet and delicious.

8:39 We've got our mint sauce, and then I've got my chips here.

8:45 Let's have a look at the fish.

8:48 Yeah.

8:49 I'll do a little portion.

8:51 Vivid smashed [music] peas and other bits.

8:56 Bash.

8:58 Then I'll go for our super tasty [music] oven chips, and then fish.

9:05 Just a little kiss of that minty vinegary sauce.

9:12 That little bit of smoky paprika.

9:16 Right, let's have a little try before I serve it up to the mob.

9:20 Is it crunchy?

9:24 Mhm.

9:26 Mhm.

9:28 You see how juicy that fish is, and yet on the other side,

9:32 the breadcrumbs and the bacon has gone so crispy.

9:35 It's a really nice little technique.

9:37 Wow.

9:39 And the mushy veg is just full of life.

9:42 Mhm.

9:44 I love it.

9:45 Fish and chips is genius, isn't it?

9:47 But, before you phone up for a takeaway,

9:49 this little take on it, I think is really nice.

9:53 Healthier, much cheaper, and you did it yourself.

9:58 Beautiful.

9:58 [music] Right, let's feed the troops.

10:06 Oh, yeah, yeah, yeah, yeah, yeah, buds.

10:08 Thank you.

10:10 Right, is the fish crunchy?

10:12 Yes or no?

10:13 Yes, lovely.

10:14 It's crunchy.

10:16 Is it?

10:17 Yes.

10:18 I like the mushy peas.

10:20 I love fish and chips.

10:22 Dad, this tooth really wobbles.

10:24 I don't know why it's I ate it on the couch the other day and it's just wobbly.

10:28 Your tooth wobbly?

10:30 Yeah.

10:31 Yeah.

10:34 [music] Welcome.

10:39 This is Buddy, my son, by the way.

10:40 Um, before he was born um, and I was still living at home with mom,

10:45 I'd come home with a couple of friends, you know, had a few drinks down the pub,

10:49 uh, wanted to kind of creep in the house quietly, not make too much washing up,

10:52 so I made a whole full English breakfast in a pan.

10:55 Midnight [music] pan-cooked breakfast from this book,

10:58 uh, Return of the Naked Chef.

11:00 Still proud of the recipes in here, man.

11:02 They're still legit, still tested to the hilt.

11:04 So, we got lovely, uh, smoked bacon here.

11:08 One nice fat rasher per person.

11:12 Also, when I came home from the pub and wanted to make this dish,

11:15 when it was created, speed was of the essence.

11:19 So, I would half cut a sausage in half and then I can open it out.

11:23 Now, what does that give me?

11:24 That gives me more surface area.

11:25 What surface area mean, Buddy?

11:27 It means more space.

11:29 No, more space, yeah, that's true.

11:30 Very good.

11:31 Uh, but it means more crispiness.

11:33 So, we're going to put the sausage into the pan.

11:35 We've got the bacon in the pan.

11:37 And all you don't really need to add oil.

11:40 You can add just a little drizzle if you want,

11:43 um, just to kind of help it along.

11:47 And as the fat starts rendering from the bacon and the sausage,

11:52 then we can start thinking about putting our tomatoes and our mushrooms in.

11:57 What's really important about this stage is

12:00 that we just get really wonderful color and caramelization.

12:04 I can smell the smokiness already.

12:06 I'm going to go in with mushrooms.

12:10 Tomatoes.

12:11 We want to get color.

12:12 The mushrooms are coming along quite nicely.

12:14 See how beautiful they look, guys?

12:16 Bacon's looking nice.

12:17 Look at that.

12:18 Yummy.

12:19 It takes about 7 minutes, maybe a little bit longer, in the wind.

12:23 Let's turn it all over.

12:25 The sausages are looking gorgeous.

12:27 I'm just going to pop the bacon to one side.

12:29 And here's the exciting bit.

12:30 We're going to crack these eggs in and around it

12:32 and they're all going to join up to make one giant egg,

12:35 which then in turn makes the giant fried breakfast frisbee.

12:40 And what is that?

12:42 You know what a frisbee is.

12:45 So, if we move the pan around, the eggs kind of run a little bit.

12:49 Normally, I'd only do two eggs per person here, guys.

12:52 I'm putting an extra one in here just because

12:55 they're so good and fresh that they're not moving anywhere.

12:59 If I just get the tongs in here,

13:00 you can just break the egg and move the white along to fill up the gaps.

13:05 There we go.

13:06 I'm just going to season it with some black pepper.

13:09 Seasoning is like rain coming I am going to season the eggs with a little salt.

13:13 No.

13:14 Oh, and the tomatoes.

13:16 Look at that.

13:17 I mean, it is a thing of beauty.

13:18 It does smell nice.

13:20 It does smell very nice.

13:22 I'm going to pop this in the oven to lightly cook it.

13:25 Now, I can sit down cuz I'm baking.

13:28 But, I'm I haven't made this for your dinner.

13:30 This is not This is not like serving Lord Buddy.

13:35 Come on, then.

13:36 Hello, sir.

13:37 Let me, um, give you your very own feast.

13:40 Um, the nice thing about this meal, you know, this will be enough for serving,

13:44 you know, I'd put that in the middle, four people.

13:47 Um, the kids obviously only take a little bit, adults a bit more greedy.

13:50 It's a really, really lovely, lovely way to cook.

13:53 This is what we want to achieve.

13:54 I still want softness in our eggs, but I want them just, you know, over easy.

13:59 Uh, the great thing is you can just serve it as your giant frisbee here.

14:05 I quite like this with brown sauce, ketchup, racket toast, knife and fork, dude.

14:11 Tuck in, big boy.

14:12 Um, if you want to check out, um,

14:13 a Bloody Mary recipe to go with this, click up on the information box or, um,

14:17 the I button up there.

14:19 Uh, also, um, if you want to check out

14:22 the recipe or any other recipes from this book, there'll be a link down below.

14:26 That is midnight pan-cooked breakfast.

14:29 Make it your own.

14:30 Have fun with it.

14:33 Mhm.

14:38 Yummy, yummy in your tummy.

14:41 Um, it's been nice working with you today, Buddy.

14:45 This could be a new family favorite in your home because it is in mine.

14:50 I've been playing around and I've created a sausage and mash pie.

14:54 Yes, a pie.

14:55 So, that's basically potato around the edges and the side,

14:58 then this creamy, gorgeous sausage-y stew,

15:01 potato on top, stabbed bits of sausage

15:03 on the top of that, in the oven, golden crisp.

15:06 And of course, the point of making a pie, encasing something,

15:09 is that whatever you trap is going to kind of help

15:12 all those flavors bounce around and make it even more tasty.

15:15 So, first job, in a pan, a little bit of olive oil.

15:19 And on a kind of medium heat, get those lovely sausages in there.

15:24 A nice, good quality sausage.

15:26 I've also tested this with veggie sausages as well, so happy days.

15:30 Just give them a little love.

15:32 And I want these to be golden all the way around.

15:35 As that's happening,

15:36 I want to really amp up the beautiful flavor of those sausages,

15:39 but also stretch a little bit a long way.

15:43 So, we're going to make the most delicious casserole to put inside this pie.

15:48 We're going to use leeks and they're

15:49 going to go creamy and buttery and delicious, but also curveball, apple.

15:55 I've got a red apple and a green apple.

15:57 It's quite nice, actually,

15:58 to mix the apples cuz they do taste very different when you cook them.

16:02 Peel these and the thinking that I had was pork and apples, best friends.

16:09 In the last few months, I have been just mucking around with basic ingredients,

16:14 sausage, apples, potatoes.

16:16 How can we kind of reinvent it and just make it a different experience?

16:20 Just having fun with food, that's what it's all about, right?

16:24 So, chunk these up into sort of roughly centimeter chunks.

16:30 Get rid of the core.

16:32 And then, as these sausages are getting nice and brown, see all that lovely fat,

16:38 we're going to get our apple straight into that and we

16:40 want a little bit of color on those apples.

16:44 Imagine that.

16:46 Yes.

16:51 Now, my missus doesn't like onions, so I use leeks a lot.

16:54 And when you cook them in the way I'm going to do it,

16:57 you get the most incredible buttery, creamy sauce.

17:01 So, put the tip of your knife in and go all the way down the length of the leek.

17:06 And as it grows, sometimes there's a little bit of mud in here.

17:10 It's pretty common.

17:11 Look, you can see it there.

17:11 Look, see?

17:12 Right?

17:12 So, we'll just go and wash that out.

17:14 Now, when you wash it out,

17:16 don't wash it towards the stalk cuz you're just pushing the dirt into it deeper.

17:20 Right?

17:21 Always wash it out.

17:29 Roughly slice it up to be the same size as the apple.

17:35 I'm looking at that sausage now.

17:36 It's got a nice color.

17:39 So, just take the sausages out now.

17:42 And the leeks all go in.

17:46 Just give it a little swig of water just to stop that frying process.

17:59 A little pinch of salt and a little pinch of pepper.

18:05 And now, turn that down to like a medium heat,

18:08 20 minutes with a lid on and those leeks

18:11 will go really tender, buttery, and sweet.

18:14 The next job is the mashed potatoes.

18:17 Over here, I've got 1.2 kilos of Maris Piper potatoes,

18:21 peeled and boiled and drained.

18:23 If you look at recipes for shepherd's pie, cottage pie,

18:27 the really old ones would have potatoes not just on the top,

18:30 but on the sides and bottom.

18:32 I like that.

18:32 So, I'm kind of playing with this.

18:35 Just two tablespoons of flour into your boiled potatoes,

18:38 you give it a whole load more structure.

18:40 So, then you can do more than just mash.

18:42 You can start using it almost like a pastry.

18:45 So, I'll season it up just like I would a normal mashed potato, salt and pepper.

18:50 If you want to put butter in, you can.

18:52 Mash this together.

18:57 Then, we need to divide it into 1/3

18:59 for the top and 2/3 for the bottom and the sides.

19:02 But, look, by adding that flour, can you see how it's more malleable now, right?

19:06 So, we can turn it into shapes.

19:08 This bit, I will put over here with my sausage.

19:14 And then, this 2/3 here, I'll put in that tray.

19:17 Now, we want this to go crispy and gnarly and gorgeous.

19:20 And for that, a little kiss of oil and give it a little rub up around the sides.

19:29 In we go with the potato.

19:32 And then, very simply,

19:33 just use your hands to just pat it out almost like a type of pastry.

19:39 Roughly about a centimeter thick.

19:42 And then, as you get to the sides, up we go.

19:46 And of course, this little technique you can use for any stew.

19:48 If you've got lamb stew, beef stew, you know,

19:50 whatever stew you want, you can do this.

19:52 It's a cute little tip.

19:55 Super easy, super rustic.

19:58 The leeks.

19:59 Once they've had about 20 minutes and they're really tender.

20:02 Smells amazing already.

20:04 We're going to kind of amp this up now.

20:06 We're going to go in with three teaspoons of English mustard.

20:09 All right, that won't be hot, by the way.

20:10 It'll just give it a nice big sort of bold flavor.

20:12 Then we're going to go in with flour again, just a couple of tablespoons,

20:16 and that will be the thickening agent for this sauce.

20:21 A little thyme.

20:22 Just pick that off the stalk.

20:24 And if you haven't got thyme, any nice fragrant herb is lovely.

20:28 Once the flour is all mixed in, add the milk.

20:32 Nice whole milk, organic, about 600 ml.

20:35 Slowly stir that in.

20:38 And now go in with the sausages, but not all the sausage.

20:42 Let's save one of those back.

20:44 Slice these into 1-cm slices.

20:48 And what's great about this recipe is you're taking a few sausages a long way.

20:52 So, this will feed four people very generously.

20:54 Really, really nice.

20:58 Look how lovely and creamy that is.

21:01 The lovely caramelized apples in there, the mustard, just all swapping flavors.

21:05 So, let that simmer for 5 minutes [music] and let's think about the topping.

21:10 Get a little bit of greaseproof paper.

21:12 Put a bit of oil on here.

21:14 Rub it.

21:16 And then I'll take this potato and press it down again and again and again.

21:21 It's the easiest thing in the world to do.

21:23 Just push it out like that.

21:25 It's about a centimeter thick.

21:26 You want it to be slightly bigger than this tray.

21:31 Go in with that amazing sweet leek caramelized apple and sausage casserole.

21:38 Look at that.

21:39 Come on.

21:41 Ah.

21:41 Then simply pick up your greaseproof paper,

21:44 flap it over the top like that, and then unpeel it.

21:51 If you've got any holes or if it ripped, please do not stress.

21:55 It's very, very forgiving.

21:56 We want to seal it to kind of trap all that lovely goodness.

21:59 So, get yourself a fork and your flour.

22:02 Just dip it in the flour to stop it sticking to your fork.

22:07 And that just seals it nicely.

22:10 It makes it feel kind of like the kind of dinners that my nan used to make.

22:14 Nice memories.

22:16 Just as if it was pastry, get a knife and kind of cut down like that.

22:22 In my family, everyone fights over the crispy edge.

22:27 Now, there he is.

22:29 One sausage left.

22:31 So, slice this up.

22:34 And then I'm going to push this into the most beautiful potato.

22:41 These will get nice and golden [music] crispy.

22:45 Last but not least, I want to take some thyme,

22:48 put a little oil on the board, and I'll just dab it in and around like that.

22:54 And yes, it will flavor it,

22:55 but that will also make the potatoes really, really golden and crispy.

22:58 That's it.

22:59 Now, that will go in the oven for 40 minutes at 200° C, which is 400° F.

23:05 My tip for you, if you want a crispy bottom,

23:07 which I highly recommend, is put this at the bottom of your oven.

23:12 And then about 5 minutes before the end,

23:13 I'll put some of that thyme on top just to crispen up,

23:16 and it will look the business.

23:27 [music] Come on.

23:33 Look at that.

23:35 Kids!

23:36 Lunchtime!

23:38 Oh, yes.

23:42 [laughter] Sausage and mash taken to another level.

23:43 Sizzling, golden gorgeousness.

23:47 That is a beautiful thing.

23:48 So, look, I'm just going to have a little portion for myself.

23:51 Let's just get in there.

23:56 [laughter] Come on.

23:59 Chunks of sausage, creamy leeky sauce.

24:02 I've got some greens and some peas.

24:07 I love a bit of mustard as well on the side.

24:10 Let's just get in it.

24:12 Have a little try.

24:13 Love the crispy bit on the edge.

24:18 Mhm.

24:20 The leeks are amazing.

24:21 They're so sweet and creamy.

24:23 And then every now and again you get that hit of the apple,

24:26 which with the pork sausage is so good.

24:32 Come on.

24:33 What's not to love?

24:34 Sausage and mash, but not as you know it.

24:37 Got to give that a try.

24:39 Right, guys, you ready?