Jamies Dinners

Jamie's Dinners sees Jamie Oliver going back to basics in the kitchen to revolutionise family meals. Jamie believes this is his most people-friendly book yet. To start with, he takes a look at how to get the most out of your kitchen without spending too much money on making it work. In 'Family Tree' he uses recipes in several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world's most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together. See if your favourite makes the list. Then follow Jamie as he takes on arguably his biggest and bravest challenge yet - to uncover the shocking truths about school meals and try to reinvent them for good. And with sandwiches being the most eaten food in Britain, he shows how simple it is to transform your lunch box and your lunchtime. With over 100 brand new recipes, this book is all about making cooking inspiring and accessible. This is the perfect cookbook for everybody. Japanese Style Saturday Night Steak This idea comes from a fantastic restaurant called Ima-Ha-N in the Asakusa district of Tokyo where they poach thin slices of very tender beef in seaweed stock for just a few seconds before dipping them in a special sauce made from sesame seed paste, lime and soy - so delicious! The meat really melts in your mouth. British beef is great to use for this dish, although it's not quite as tender as Japanese beef. However, it does have loads more flavour, so I decided to invent a dish along the same lines that works best using our meat. Serves 2 2 sirloin steaks, about 2.5cm/1 inch thick ½ a mooli (also known as daikon) a bunch of fresh crisp radishes 1 fresh red chilli a small bunch of fresh coriander 2 tablespoons water 2 tablespoons tahini 1 teaspoon soy sauce juice of 1 lime sea salt and freshly ground black pepper olive oil Take your steaks out of the fridge 15 minutes before you want to cook them. Put them on a plate and just put them to one side while you prepare the rest of the ingredients. Peel the skin off the mooli, then continue to peel long strips off it and put these in a bowl. Slice the radishes into fine rounds, deseed the chilli and slice it thinly, and add both to the mooli strips. Tear the coriander leaves into pieces and throw them in too. Add the water gradually to the tahini and mix until you have a smooth paste. Stir in the soy and most of the lime juice, then taste and add a little more lime if necessary. Mix until smooth. Heat a frying pan big enough to hold both the steaks at the same time without them touching. Season the steaks well with sea salt and freshly ground black pepper, rub them with a little olive oil, and place them gently in the pan. Fry for about 10 minutes, turning the steaks over every minute and lowering the heat to medium after the first minute. Rest the steaks for a couple of minutes before slicing them up thinly. Tip any juices from the steaks into the tahini sauce mix. To serve, dress the salad with the sauce, mix in the slices of beef, and tuck in!