Jamie’s Great Britain: a review

A few weeks ago our friends at Penguin SA gave us the first sneak preview of Jamie Oliver’s brand new book, Jamie’s Great Britain, and we offered you the chance to win a copy by cooking Jamie’s out-the-box recipe for Guinness lamb shanks. Candice Le Noury (a.k.a. the gourgeous gourmet) cooked up a storm and won herself a copy. Now, with book in hand, she shares her thoughts on the latest cook book from the Naked Chef.
I was lucky enough to win a copy of Jamie Oliver’s latest offering to the food world – Jamie’s Great Britain – his collection of 130 ‘best of British’ recipes. I have to admit that I was a little worried that the recipes would either be expensive to make at home or would use ingredients that are not easily found in sunny South Africa but, with a sigh of relief, I can say that any concerns I may have had, have been totally allayed.

British cuisine has often suffered the misfortune of being labeled as stodgy and heavy but while this book provides some great options for those cold winter evenings that demand comfort food, it also showcases a side of British cuisine that we don’t often consider – simple dishes, celebrating beautiful ingredients – perfect for the South African spring and summer.

This mega book (beautiful hardback with thick, rustic pages) is a perfect combination of British classics with modern twists and interpretations. Think scotch eggs, steak and kidney pie, Victoria sponge with berries and cream and crunchy home-made honeycomb with chocolate dipping sauce.

If you have ever considered having the ‘best of British’ on your book shelf, I’d recommend that you consider this new book from Jamie – it’s easily divided into chapters including Salads, Soups, Pub Grub, Afternoon Tea, and you’re sure to find a dish that will inspire you for any occasion. Here are a few snaps from my early adventures with Jamie’s Great Britain (I made the smoked trout and wasabi pâté with mini yorkshire puddings and the apple and walnut salad with a blue cheese dressing).
A hearty thank you to Candice.

It’s taken the big man a year and a half to put this book and accompanying TV series together. Watch him here giving his own intro to his latest offering.[youtube]http://www.youtube.com/watch?v=WQm5oGSxIqc[/youtube]

In Jamie’s words: “Full of comfort food and food that’s like a big old hug.” Sounds nice, doesn’t it?