QUOTE> How Good is this..... Cook book = £20 Ingredients = £10 Getting sacked for "accidentally" releasing Jamie Oliver's new book to the entire planet before it even hits the shelves = PRICELESS!
It seems that someone at Jamie Oliver's publishing company sent a word document version of his 2nd book to one of their mates this morning. Unfortunately for the poor sap who sent the word document, it is now flying around the web at a rate of knots. So print what you like AND please spare a thought for the poor bugger that originally sent it, while enjoying the food you make from the recipes! END>
I have to say if this is true and it looks like it is because I just opened the attached file and behold, there is a book, then it is shocking.
I will not be forwarding the mail and the book will be deleted. Not because I am some moral god, but just because I have 14yrs as a chef behind me and a 'wall' of books, that and I hate reading long files on screen let alone a book.
Wok-cooked Fragrant Mussels Serves 4-6 2kg / 4½ lb best live Mussels Olive oil 2 cloves of garlic, finely sliced 3 sticks of Lemon grass, outer leaves removed, finely sliced 2 fresh chillies, red, green or both 3 tablespoons finely sliced ginger 2 handfuls of fresh coriander, pounded or finely chopped 1 tablespoons sesame oil Salt and freshly ground black pepper 5 Spring onions Juice of 3 limes 1 x 400ml tin of coconut milk Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.