Jamie Oliver 5 Ingredients Quick & Easy. 8/8

foodcheats | 2017 | Kitchen Talk, Recipe Books, Recipes | No Comments

Jamie Oliver’s 5 Ingredients, Quick & Easy Food, the final episode of the series on Channel 4 TV show brought four recipes in typical Jamie Oliver style: Easy Sausage Carbonara, Spicy Thai Style Red Chicken Soup, Mozarella & Basil Scrambled Egg Omelette, Steamed Pudding with Sticky Marmalade Glaze.

Easy Sausage Carbonara
An easy sausage meatball carbonara.

3 fat cumberland sausages
150 grams Tagliatelle
A bunch of flat leaf parsley
1 large egg
30 grams Parmesan, freshly grated

Method:

Pasta takes 12 minutes to cook, so drop it into fast boiling water seasoned with salt – get that on the go first.
Remove skins from the sausages and form each sausage into 5-6 balls, giving you 15-18 small sausage meatballs in total. Sausagemeat is already seasoned.
From the cupboard, get some cracked peppercorns and crush it up, grind it, pummel it. Sieve the black pepper onto a cutting board and roll the meatballs across the sieved pepper. The pepper adds a little heat and flavour fast.
Use a frying pan with a little bit of oil in, not much – add the meatballs to the frying pan.
Crack the egg into a bowl. Take a small bunch of parsley, including the stalks, finely chopped – put the parley into the egg. Add parsley to the egg/parsley and mix.
Don’t strain the pasta – just scoop it from the saucepan and put it into the frying pan with the sausages.
Remove the frying pan from the heat. Add a small spoon of pasta water to the eggs mix and pour that into the frying pan – and flick it all together quickly. Add some more hot water and keep it all moving for some more seconds.

Serve with a grating of parmesan over the top and another shake of sieved pepper.

Thai Red Chicken Soup
A Spicy Thai Style Chicken Soup, A one pot supper. 4 minutes prep, then poached for 1½ hours:

1 whole chicken, 1.6kg
A small bunch of fresh coriander
1 whole butternut squash
1 whole tin of coconut milk (~440g size)
1 small jar of thai red curry paste

Method:

Put the whole chicken, breast side up, into a large saucepan.
Cut the butternut squash in half, remove the seeds, cut into 3cm chunks, add to the pan.
Finely slice the coriander stalks, keeping the leaves back for later on. Add the stalks to the saucepan.
Give the unopened can of coconut a shake, open the can and pour the whole can into the saucepan.
Put the whole jar of Thai red curry paste into the saucepan.
Add 1 litre of water into the saucepan, this will poach the chicken, with all the flavours infusing into the chicken meat.
Season with salt, put the saucepan lid on and put onto a medium heat. Once it’s simmering turn it down and let it simmer away for a further 1 hour 20 minutes. Use tongs to remove the chicken from the saucepan when it’s cooked and place that on a large plate. Sprinkle some of the coriander leaves over the chicken.
Use a potato masher to mash up the butternut squash into the broth in the saucepan. Tear up some coriander leaves and add those to the saucepan.
Ladle out the broth and tear off chicken pieces into your bowl.

Food Cheats Idea: This recipe sounds like a great one for the slow cooker! I’d only add 3/4 litre of water, put it on for one hour high and then 2 hours low (or 3 hours on auto if you have that setting). Personally, I’d use 3-4 large chicken breasts with this as I’m not a fan of whole chickens with skin and bones etc!

Scrambled Egg Omelette

This is a Mozarella and Basil Omelette

4 Eggs
350 grams tomatoes, all sizes and colours
Half a ball of mozzarella cheese
A small handful of fresh basil
½ a red chilli

Method:

Slice the tomatoes and chillies and lay them out on a large plate/platter. Sprinkle the slices with red wine vinegar, a splash of extra virgin olive oil, a little salt and a little bit of pepper.
Beat the eggs with a fork – don’t overbeat them.
Put a frying pan on to a medium high heat.
Cut up the mozarella into small chunks, this will melt in the middle of the omelette.
Add the basil leaves and salt to a pestle mortar – bash that until it’s a mush, add 1 tablespoon extra olive oil. The smashed basil gives it a flavour.
Put a small amount of oil into the frying pan, pour the eggs in – move the eggs around, keep it on the go until it’s mostly cooked, but there’s still a little bit of moist egg. Add the mozarella in a strip along the middle of the scrambled egg and pour the smashed basil along the mozzarella strip.
Angle the pan down and jiggle the pan slightly until the omelette overhangs the edge – flip the edge of the omelette over, flip the other side over. Place the hot omelette on the plate of tomatoes and cut down the centre to expose the middle.
Serve with basil leaves on top..

Steamed Pudding with Sticky Marmalade Glaze:

This is a speedy steamed pudding – a steamed marmalade pudding cooked in a microwave in a teacup;
Sticky Steamed Pudding Pots.

10 tablespoons thick cut marmalade (2 for the pudding mix; 8 for the glaze/sauce)
2 eggs
150ml single cream
100 grams self-raising flour
150 grams ground almonds
100ml olive oil (instead of butter)

Method:

Add the oil to the single cream and whisk together.
Add the self raising flour, ground almonds, a pinch of salt, eggs and 2 tablespoons of marmalade and beat it all together, making a thick batter.
Put the other 8 tablespoons of marmalade into a saucepan, to make the sticky marmalade sauce/glaze. Heat this up to pour over the finished puddings at the end!
Get 6 teacups, put a little olive oil in each one and rub around the sides with your fingers to stop the pudding sticking.
3/4 fill each of the teacups with the pudding batter mix.
Cook two teacups at a time in the microwave, on full power for 2½ minutes.
Remove the teacups from the microwave, tip the teacups upside down to remove the pudding – spoon the marmalade syrup over the top,
Pour more cream over the top to serve

Food Cheats Note: I do a similar pudding, without ground almonds and not quite so much in quantity: Easy Orange Marmalade Sponge Pudding, Serves 1-3

I’ve been cooking steamed puddings like this for decades, varying the flavours each time, depending what I’ve got in – here are more: Steamed Puddings.

More Recipes from The Series: