British sensation Jamie Oliver is absolutely brilliant in the kitchen, as he comes up with 15 minute recipes for the busy family cook.
Here is one that I tried and it turned out absolutely fabulous!This recipe is from the television show “Jamie’s 15-Minute Meals”. Check your local listings for air times and dates.
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
For the gratin
1 1/2 pounds potatoes
1 Chicken stock cube
½ bunch fresh sage
6 Tablespoons heavy cream
1 1/2 ounces of Parmesan cheese
For the chicken
4 skinless chicken breasts
Few sprigs fresh rosemary
2-3 Slices of bacon
For the greens
1/4 pound baby leeks
1/4 pound baby spinach
1/4 pound frozen peas
Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid.
Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper.
Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1/2 inch thick with a rolling pin.
Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer.
Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
Halve the leeks lengthways, rinse under the tap, then finely slice.
Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
Finely slice the bacon and add to the chicken pan, tossing regularly.
Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top.
Serve with the gratin.
Yields 4 Servings