Jamie's America sees Jamie on a personal journey. On the surface of things, given its reputation for fast food and obesity, America is perhaps an unusual place to go looking for inspiration and new recipe ideas. But as ever Jamie digs beneath the surface and discovers what real American food is all about.
Embarking on a culinary road trip across the States, Jamie visited six very different places, embracing a wealth of new ideas, people and ingredients. His trip takes him to New York, Louisiana, Arizona, Los Angeles, Georgia and Wyoming. But even in cities such as LA and New York, he has avoided the obvious foodie places. Instead Jamie has looked beyond the American stereotypes to discover the real food, the accessible and affordable classics that make this country tick. This journey turned into the most inspiring food and travel adventure of his life.
Jamie's 20 Minute Meals app
Jamie Oliver knows a thing or two about tasty meals. And his latest creation, a fantastic new app for the Apple iPhone and iPod Touch to make cooking at home even easier. Savour 50 brand new recipes with step-by-step photos to help you shop for, prepare and cook all sorts of delicious meals.
Jamie's 20 Minute Meals is available from the iTunes Apps store - Download it via the iTunes link below or enter "Jamie Oliver" in the search bar.
Jamie's 20 Minute Meals
Visit Jamie Oliver's minisite here.
Free bonus recipe from Jamie's America: Gorgeous grilled fruit
Grilled or barbecued fruit may seem like a novelty dish but there’s a real purpose behind it: not only do you pick up an extra dimension from the smoke and charring that happens on the grill, but the heat also really intensifies the natural sweetness of the fruit, which is a very good thing. Supermarkets seem to be selling us very average fruit these days. Under-ripe pears, hard nectarines and peaches … you name it, it’s probably not going to be at its sweetest and juiciest when it has flown halfway round the world to get to you.
This is quite a cool way of making these fruits a real celebration to eat. I’ve done this with everything from mangoes, pineapples, apricots, to peaches, nectarines and even bananas and strawberries. You can pick and choose your favourites and whatever’s in season, but for 6 people I might use a pineapple, 3 or 4 nectarines and 2 big handfuls of strawberries. Prepare all your fruit and chop it into nice chunky pieces. Rub the bars of your grill, barbecue or griddle pan with a touch of vegetable oil, get the barbecue or pan screaming hot, then lightly drop the pieces of fruit on to the bars and let them cook away for a few minutes. Keep using a knife to look under the fruit and check it – some parts of the barbecue may be hotter than others, so move things around if necessary. Don’t forget that different fruits will cook at different speeds, so use your instincts. If something is soft and cooked, get it off the heat. Don’t worry if any of the fruit burns slightly – it will still be wonderful to eat.
While your last lot of fruit is cooking, get a pan on a medium heat and melt a large knob of butter. Drizzle over a bit of honey, add a swig of bourbon like Jim Beam or Jack Daniels, zest over ½ an orange, then squeeze in all the juice from the orange. Warm through for 2 to 3 minutes until combined, but be careful – sometimes when you’re burning off alcohol you’ll get a flame in the pan!
As soon as you’ve got nice gentle bar marks on both sides of your fruit, remove it to a bowl and pour your lovely warm syrup over straight away. Toss everything together until nicely coated, and if you want to spike it further with a pinch of cinnamon or a different type of juice or alcohol, go for it.
Serve the warm fruit on a platter or divide it between plates with some good-quality vanilla ice cream or a big dollop of natural yoghurt. If you happen to have any leftovers (and I seriously doubt you will), they can be baked in a cobbler or crumble the next day, or used for another dessert or as part of a breakfast … Give it a go – I promise you’ll love it.