In Jamie Oliver’s new book, the formula from his earlier ’30-minute meals’ is translated into an even faster version: dinner is now prepared in just 15 minutes. While a variety of attempts that have been documented online showed that these fifteen minutes are somewhat infeasible, the meaning and purpose of this new book is clear. Dinner can be fast.
I find the focus on health in ‘Jamie’s 15-minute meals’ also notable: the recipes in this book have nutritional values calculated and (in contrast with his earlier books) Jamie uses ingredients like light coconut milk, cottage cheese and light yogurt. What I really miss in this book are introductions for each recipe (why do I need to make this?) and I have to say I find the strong emphasis on speed a bit wearing. I absolutely love the gorgeous photography and food styling though. Jamie’s team has done another impressive job: all the dishes look colorful, vibrant and mouthwatering, but pretty doable at the same time. I also like the simple solutions for otherwise extensive recipes and these steamed buns are a great example of that.
The buns are soft, a little chewy and fluffy: just the way steamed buns should be. These have a light coconut taste and are absolutely delicious paired with the hoisin chicken from Jamie’s original recipe.
These coconut buns are made of just two ingredients: self-raising flour and coconut milk. Jamie uses a food processor to mix the two, but I find sifting the flour over the milk (and then mixing with a fork) works just as fine. You can steam the buns in a bamboo steamer, but Jamie advises to use a steamer basket. What I do: just put a pan with boiling water on medium heat, place a colander with the buns inside (don’t let it touch the water) and cover with a lid. Works brilliantly!
8 buns (or 12 smaller buns) | Recipe from Jamie Oliver
1 14oz (400 gr) can of coconut milk
2 empty coconut tins of self-raising flour
good pinch of salt
You also need: a wok (or pan) with water on medium heat, a steamer basket (or colander) and muffin cases
1. Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour. Add the flour and salt to the food processor and process until a smooth dough.
2. Place the dough on a lightly floured surface and form into a large roll. Cut out 8 equal parts (note: I make 12 smaller ones) and place these balls into double paper muffin cases.
3. Place muffin cases in a single layer into a steamer basket. Fill a wok with boiling water, put the steamer basket (with lid) on top and leave to steam hard for about 10 minutes.