Jamie Oliver’s new family cooking show has given viewers a fresh taste for new dinner recipes.
The TV chef has put his own twist on popular dishes such as roast chicken, spaghetti bolognese, pies and more, since the Channel 4 show started going to air. It’s no surprise that families are now attempting to remake Jamie’s delicious-looking homecooked dinners in their own kitchens.
Last night’s episode (Monday 21) saw Jamie make a salmon en croute, and fans went absolutely food-crazy for it. Here is how you can make the chef’s dish – step-by-step guide and ingredients list!
Jamie Oliver’s salmon en croute: Ingredients
Fear not, as there aren’t many ingredients you need to get your hands on for this dish. It also takes less than an hour to make, and it can all be cooked in one big pan before placing the dish into the oven.
For the recipe you will need 1 onion, 4 garlic cloves, 500g frozen spinach, 1 x 320g sheet of all-butter puff pastry, 4 x 130g pin-boned salmon fillets with the skin off, 2 large eggs, 1 heaped tbsp red pesto, and 1 lemon.
You can also use any seasoning that you wish to the recipe.
- JAMIE OLIVER: Salmon fish fingers – Monday’s (April 6th) recipe from Keep Cooking and Carry On!
How to make the Family Favourites recipe
Step 1: Preheat the oven to 220C.
Step 2: Peel and chop the onion and place in a large non-stick pan on a medium heat, with 1 tablespoon of olive oil.
Step 3: Peel, finely slice and add the garlic, then cook and stir for 10 minutes, or until softened. Stir in the spinach, cover, and cook for 5 minutes. Then remove the lid and cook for another 5 minutes. Add any seasoning that you wish.
Step 4: Unroll the pastry and place it in a baking tray with its paper still on. Spread the spinach, leaving a 5cm border round its borders. Put the salmon fillets on top at 1cm apart, then use the paper to fold in the pastry edges around the salmon, but leave it exposed at the top.
Step 5: Beat the eggs and use it to brush the exposed pastry. Then bake at the bottom of the oven for 15 minutes.
Step 6: While the salmon bakes, beat the pesto into the egg left over. After 15 minutes, pull out the tray and pour the egg mixture over the salmon and into any gaps.
Step 7: Return the dish to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges to be squeezed on top.
WATCH JAMIE: KEEP COOKING FAMILY FAVOURITES EVERY MONDAY AT 8.30PM ON CHANNEL 4