Road Test Tuesday – Jamie Oliver’s 15 minute meals……

I’ve been watching Jamie Oliver’s new show online while I’m on the treadmill and was intrigued with a number of the recipes.   Jamie certainly has some interesting ideas that have appealing ingredients and most of the demonstrations are shown with a calorie counter and lower fat options.   It’s a bonus that they purport to be do-able in only 15 minutes!

One of the recipes that I thought would be great to try was Asian inspired.   Our family loves steamed dumplings, but, the restaurant that we like to go to does not have a gluten free option for these delights so I stick to the rice and veggies which is BORING.

Knowing that I’m ridiculously competitive, I wanted to time myself to see if the recipe was achievable in a reasonable amount of time by a complete novice.   I do have to add, however, that I rarely am able to undertake one task at a time and become distracted…….(add the flour, OH I have clothes on the line to take off! Add the water, OH I need to get something out of the car, food processor on, OH unpack the dishwasher…..you get the picture).   So while it took me 45 minutes to make my version of this recipe, I think, if I really applied myself, I could have done it in 30 minutes.   That’s still more than twice the time that Jamie says you can do it but the outcome is certainly worth it!  I modified the chicken recipe because I don’t have a double steamer but if you do, Jamie steams the chicken and veggies underneath the dumplings which would save one pan.

15 Minute Asian Chicken with Coconut Dumplings
Recipe from Jamie Oliver’s 15 minute Meals

 

For the dumplings
2/3 can coconut milk (400ml can)
2 cans (empty from the coconut milk) gluten free self raising flour (I used Well & Good)
A pinch of salt
Extra self raising flour (I needed quite a bit)

For the chicken
3 chicken breasts cut into 2cm thick ribbons
2 – 3 tbsp gluten free hoisin sauce (check the labels carefully as there are a few good options)
1 lime
salt
handful of mushrooms, your choice of variety
1 bunch broccolini or small head of broccoli
1 small red chilli (optional)
(I also added in other Asian veggies and the SlimPasta Asian Noodles)

Make the dumplings first by combining the coconut milk, self raising flour and salt in a food processor until it comes together into a dough.

The original recipe called for the whole can of coconut milk but it would have needed an inordinate amount of flour so just add the flour to your desired texture.   Line a large bamboo steamer with cupcake liners, double lined for stability, and scoop 8 balls into the cupcake liners and set aside.

Boil the kettle for already boiling water for the wok to steam the dumplings.   Heat the wok, pour in the water, and place the steamer inside. Cover and let steam for approximately 10 minutes or until dumplings are cooked through.

In a shallow dish combine the chicken, lime juice and hoisin sauce.

Season a little with salt and toss in the mushrooms. In a heated skillet or wok stir fry until chicken is nearly cooked through.   Add in the broccolini and other veggies you choose and scatter with sliced chilli if desired.

Add in the SlimNoodles, if using, and stir fry until the chicken and broccolini are cooked through.

Serve with additional hoisin or sweet chilli sauce if desired but we thought it was great just the way it was!

Jamie Oliver’s 15 minute meals Asian Chicken with Coconut Dumplings verdict – 7/10 because the taste was amazing but it took WAAAAYYYYY longer than 15 minutes and my kitchen looked like the inside of a flour mill had exploded!

Road Test Tuesday – Jamie Oliver’s 15 minute meals……
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Recipe type: Main Meal
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the dumplings
  • ⅔ can coconut milk (400ml can)
  • 2 cans (empty from the coconut milk) gluten free self raising flour
  • A pinch of salt
  • Extra self raising flour
  • For the chicken
  • 3 chicken breasts cut into 2cm thick ribbons
  • 2 – 3 tbsp gluten free hoisin sauce (check the labels carefully as there are a few good options)
  • 1 lime
  • salt
  • handful of mushrooms, your choice of variety
  • 1 bunch broccolini or small head of broccoli
  • 1 small red chilli (optional)
  • Additional veggies and noodles to suit
Instructions
  1. Make the dumplings first by combining the coconut milk, self raising flour and salt in a food processor until it comes together into a dough.
  2. The original recipe called for the whole can of coconut milk but it would have needed an inordinate amount of flour so just add the flour to your desired texture. Line a large bamboo steamer with cupcake liners, double lined for stability, and scoop 8 balls into the cupcake liners and set aside.
  3. Boil the kettle for already boiling water for the wok to steam the dumplings. Heat the wok, pour in the water, and place the steamer inside. Cover and let steam for approximately 10 minutes or until dumplings are cooked through.
  4. In a shallow dish combine the chicken, lime juice and hoisin sauce.
  5. Season a little with salt and toss in the mushrooms. In a heated skillet or wok stir fry until chicken is nearly cooked through. Add in the broccolini and other veggies you choose and scatter with sliced chilli if desired.
  6. Add in the SlimNoodles, if using, and stir fry until the chicken and broccolini are cooked through.
  7. Serve with additional hoisin or sweet chilli sauce if desired but we thought it was great just the way it was!

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