Saturday, 14 February 2009

Terrific tuna

Here it is: today's tuna, with slivers of garlic and red jalapeno chilli inserted into carefully cut slits in the succulent flesh, and with rosemary added for even more flavour.

Then it was all ready to pop into a pot with loads of tinned tomatoes and juice, anchovies and capers. It was poached gently for about 30 minutes and then served with hanks of good bread.

Mmmmmm. That's why I like food.

And that's why I'm always bemused by the attitude in this country toward Jamie Oliver. This dish comes from Jamie's Italy. Now okay, the "pukka" stuff on TV might be a tad irritating, but his books make it easy to cook great food. Perhaps that's the problem? Maybe if he was 'selling out' like Gary Rhodes, who has taken to advertising spread that's had the fat stripped out of it, thus becoming gray and requiring colourings as well as flavour to be added to it – otherwise known as margarine – he'd be less of a target for so many people?

After all, the whinging about Oliver surely can't be jealousy at someone's success, can it?

1 comment:

  1. Hey, Jamie called himself "The Naked Chef" -- watched the program about six times. Never was he naked. Not once. 'Nuff said.