Jamie Oliver`s quick and healthy meals

FOOD | Cooking
Jamie Oliver’s quick
and healthy meals
Fresh and tasty:
cooking with
Jamie Oliver’s book
15 Minute Meals
Jamie Oliver ist einer
der Superstars am
Küchenhimmel. Im
Exklusiv-Interview mit
CHRISTINE MADDEN
erklärt er, warum
15 Minuten ausreichen,
um eine gesunde
Mahlzeit herzustellen.
Eines seiner Schnellgerichte hat die
Spotlight-Redaktion
nachgekocht.
Spotlight: Your previous book was about 30-minute meals
— and with this new book, you’ve reduced the time by
half. How difficult was it to create two books of quickfix recipes?
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22
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hier: ausgewogene Zutaten
Jamie Oliver: It was pretty difficult — not so much be-
cause of the time, but more because I wanted a good
nutritional balance, especially with 15 Minute Meals.
For this book, I had a nutritionist on my shoulder the
whole time, checking salt and fat content and calories.
So I had to work hard to get everything balanced.
Spotlight: Both books have been wildly successful. People
have come to trust you for good food. What do you
think the success of these books says about our lifestyles
and eating habits today?
Oliver: I think it shows that we have even less time to
cook good food, but we still want great-tasting food
that’s cooked using fresh ingredients. e 15-minute
meals book was really the result of my listening to the
public, because I got letters and e-mails from people
saying how they loved the 30-minute meals, but they
tended to cook them on a Friday or weekend when
nutritionist [nju(trIS&nIst]
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Foto: David Loftus
S
ixteen years have passed since Jamie Oliver’s first
public appearance. At the time, Oliver was working
as a sous-chef at London’s popular River Cafe. e
22-year-old caught the eye of the producers who were
making a film about the restaurant, and he was offered his
own show. is was the start of an international career in
cooking, which includes more than a dozen TV shows, 19
cookery books and campaigns to improve eating habits in
Britain and the United States.
is month, Jamie Oliver talks exclusively to Spotlight
about his latest publication, Jamie’s 15 Minute Meals, and
explains just how much work goes into his recipes.
Keeping it simple:
it doesn’t take much time
to make a great meal
they had more time. ey wanted
something quicker.
Spotlight: You’re extremely busy yourself. Did some of the ideas in these
books come from meals you quickly
threw together and dished out for
your family? Do they have a
favourite recipe?
Oliver: Yes, absolutely. And some of
the meals have become family
favourites. Like the Lamb Lollipops and the Cajun Chicken.
Spotlight: You’ve long been an advocate of
healthy eating, as we’ve seen in the TV series Jamie’s
School Dinners (2005) and in the books Jamie’s Ministry
of Food (2008) and Jamie’s Food Revolution (2011).
What do these books teach people about healthy
eating?
Oliver: I really see the books less as [guides to] healthy eating and more as food education — because it’s important to be able to enjoy good food, but to know what’s
an everyday food and what’s a treat.
Spotlight: So you worked with a nutritionist on Jamie’s 15
Minute Meals to check the calorie counts and ensure
that the food is healthy. Did this cramp your style?
Oliver: It wasn’t easy, but it was definitely worth doing.
We absolutely didn’t hold back on taste, but we had to
be a bit clever with herbs and things to get the nutritional balance right.
Spotlight: Who do you imagine would use these recipes?
Working parents, former pupils at the schools where
you helped to improve the dinners or single foodies?
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frame of mind [)freIm Ev (maInd]
herbs [h§:bz]
hold back on sth.
[)hEUld (bÄk Qn]
pork [pO:k]
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Verfechter(in)
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und Tomate
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Oliver: Everybody, really. When we
do the recipe testing — we test
everything up to five times so that it’s
absolutely right — we have all different kinds of people. ere’s even a kid
of nine on YouTube doing a 15-minute
meal. (www.youtube.com/watch?v=W3d
VAwDrvfc)
Spotlight: ere’s been a big change in
the past decade in the way we see cooking
and mealtimes in the UK — also due in
great part to your influence. How do these
books reflect UK cuisine and the way people cook and eat today?
Oliver: I hope that the books reflect not just what people
in the UK are doing, but also Australia, Holland, America, Brazil and, of course, Germany. e German people
have always been very supportive when it comes to my
books and TV series, so when I come up with the
recipes, I’m thinking as much about the German readers as I am about the British.
Spotlight: Are your books representative of cookery in the
UK today? What do you think characterizes contemporary food culture in Britain?
Oliver: I think my books are probably just a small snapshot of what’s going on in the UK, because our food is
so diverse and wide-ranging — and we’ve not only got
some great restaurants and chefs, but we’ve also got
some brilliant young TV chefs doing some fantastic
things. It’s an exciting time.
Spotlight: In your most recent TV show, Jamie’s Food Fight
Club, you compare British and German sausages — and
have a fantastic sword fight in the trailer. How did English and German cuisine come across in comparison?
Oliver: I don’t want to spoil the surprise, in case people
watch the series in Germany. Obviously, the German
sausages were fantastic, but the British sausages were the
best of the best and made us very proud. Enough said.
Spotlight: In the introduction to the new book, you write:
“Ultimately, 15 Minute Meals is a frame of mind.” You
also list many utensils and ingredients one should have
in the kitchen. What does it take for a fast-food junkie
to change himself or herself into a 15-minute chef?
Oliver: I think if you’re a fast-food junkie, then you just need
to try something like the Mexican BLT or the Pork Tacos,
and you should start to be converted. Don’t worry if you
can’t do them in 15 minutes the first time. Just focus
on getting the recipe right, and then sit down and enjoy.
Jamies 15-Minuten-Küche by Jamie Oliver is available from
Dorling Kindersley Verlag. ISBN 978-3-8310-2263-2, €24.95.
We made one of Jamie’s 15-minute meals in the Spotlight
kitchen. Turn the page to see how it went.
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