Jamie Oliver
Jamie Oliver was born into the cooking business, working in the kitchens of his family pub from the age of 7. After catering college, Jamie worked in London with Antonio Carluccio at The Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café.
He shot to fame in his first TV series The Naked Chef, followed by The Return of the Naked Chef and Happy Days with the Naked Chef. In his series Jamie’s School Dinners, Jamie tried to improve school meals in Britain. The show saw him take on the British Government – as a result, the government increased funding for school meals. His latest TV show Jamie at Home explores growing and cooking your own produce. Jamie lives in London with his wife Jools and their 2 daughters Poppy and Daisy.
Jamie Oliver's Restaurants - Fifteen
In 2002, Jamie embarked on an ambitious project. He took 15 under-privileged youngsters who had never been anywhere near a restaurant kitchen and turned them into professional chefs to work under him at his new restaurant Fifteen in London. The restaurant and its accompanying TV series have both been huge successes.
Every year new trainees are chosen, and there are now 3 more Fifteen restaurants, in Amsterdam, Melbourne and Cornwall. Jamie doesn’t make a profit from the restaurants – the profits from the restaurants go to charities that train the students.
Jamie is also launching a new chain of high-street restaurants called Jamie's Italian all around Britain.
Web: Fifteen (www.fifteen.net/Pages/default.aspx)
Jamie Oliver's Recipe - Fresh Salmon Pie
This simple and delicious fresh salmon pie is very easy to make. As an alternative you can replace the salmon with any white fish fillets e.g. haddock or cod.
Serves 4
Ingredients
• 400g salmon fillets, skinned and pinboned
• Salt and freshly ground black pepper
• Olive oil
• 1 leek, trimmed and finely chopped
• 100g celery stalks, trimmed and finely chopped
• 75ml double cream
• A sprig of fresh flat-leaf parsley, leaves picked and chopped, stalks reserved
• 1kg potatoes, peeled
• 50g margarine or butter
• 50ml milk
Method
1. Preheat the oven to 200°C/400°F/gas 6. Season the salmon fillets then place in greased shallow trays and cook in the oven for 10 minutes. Remove the trays from the oven and set aside to cool.
2. Heat a little oil in a large pan on a medium heat and fry off the leeks, taking care that they don't colour. Then add the celery and cook for a further 5 minutes. Remove the pan from the heat.
3. Flake the salmon fillets into a bowl and then add to the leek and celery. Pour in the cream, add the chopped parsley leaves and mix together well. Season with a good pinch of salt and pepper.
4. Divide the fish mixture into a large pie dish, or use individual ones if you have them. Cut the peeled potatoes into chunks, then put them in a large pan and cover with cold water. Bring to the boil then turn the heat down and simmer for about 20 minutes, or until tender. Then drain the potatoes and place them in a mixer bowl. Add the margarine and milk and season to taste. Mash the potatoes until smooth and creamy.
5. While the potato is still warm, pipe it on to the fish mixture in the pie dishes using a star tube, or spoon it on and smooth it over using the back of a spoon. Bake the pies in the oven for 35 minutes, or until golden brown on top. Serve with a mixed leaf salad.