Recipe # 30: Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans

By Jamie Oliver:
• 4 large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of prosciutto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumbled, to taste
• 4-6 anchovy fillets, chopped
• one can 14-oz of cannellini beans of flageolet beans, drained
• extra virgin olive oil
• 12-16 scallops, trimmed with roe on or off to your preference
• 1 olive oil and lemon juice dressing
• a small handful of peppery greens (arugula or watercress)

By Andrew Fernandez:
Every time I use anchovy fillets, I remember just how good it makes everything taste. I had a hard time with finding the beans at the store. Cannellini = White Beans. Keep that in mind. The pasty sauce should have been more liquid.

Ever wondered what 80 bottles/cans (at $0.10/pc) return gets you in prosciutto? Eight slices. But so worth it! This dish reminds me of the bacon wrapped scallops, without all the deep frying!

And yes, I could have done a better job with plating the dish...

Recipe #13: Hunter's Chicken Stew (Pollo alla Cacciatora)

By Jamie Oliver:

• 1 x 2kg chicken, jointed, or use the equivalent amount of chicken pieces
• sea salt and freshly ground black pepper
• 8 bay leaves
• 2 sprigs of fresh rosemary
• 3 cloves of garlic, peeled (1 crushed, 2 sliced)
• ½ a bottle of Chianti
• flour, for dusting

• extra virgin olive oil
• 6 anchovy fillets
a handful of green or black olives, stoned
• 2 x 400g tins of good-quality plum tomatoes

By Andrew Fernandez:

I have to start really reading the recipes instructions before I begin to cook. Needless to say on a Sunday night, its not good to think that you have dinner all set when the instructions call out for "marinate overnight". I ended up with dinner out of a box - Tuna Skillet Dinner.

I don't really know why this dish called out for anchovy fillets. It did somewhat destroy the chicken flavors and masked the Chianti. Also never cook 12 pieces of chicken, especially a dish that you have no clue what its going to taste like. Finishing the food began to feel like a never ending chore.

I'm not exactly the greatest culinary photographer, but it really didn't taste as bad as it looks.