Jamie Oliver 5 Ingredients Quick Easy Food. 7/8

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

The seventh episode of Jamie Oliver’s 5 Ingredients, Quick & Easy Food, Channel 4 TV show delivered another batch of four recipes: Roast Tikka Chicken, Carrot & Grain Salad, Chocolate and Orange Shortbread, Quick Crab Spaghetti.

Roast Tikka Chicken.
A quick roast that takes 1 hour 20 minutes total prep and cooking time.

1 chicken,
2 heaped tablespoons tikka paste,
6-8 medium potatoes,
1 bunch of fresh coriander,
1 cauliflower.

Method:

Cut the potatoes into 3cm chunks, leave the skin on. Throw those into a deep roasting pan raw.
Take the whole cauliflower. Break it down into individual florets – and also cut up the root/core and leaves into pieces about the same size as the florets. Add the cauliflower to the roasting pan with the potatoes.
Take the coriander and cut up the stalks and the leaves, except the final/top leaves. Put these top leaves into a bowl of cold water to keep them fresh for sprinkling on the top of the dish.
Add the coriander to the potatoes and cauliflower and add a big splash of olive oil, red wine vinegar, salt and pepper.
Remove the chicken from any packaging and place it on top.
Take your indian spice paste, any flavour/your favourite and rub the paste all over the chicken. Next, wipe your hands through the potatoes and cauliflower to coat those too with what’s stuck on your hands.
Pre-heat the oven to 180°C/350°F.
Put the tray with the potatoes/cauliflower on the bottom shelf and put the chicken straight on the rack above it – as the chicken juices come out they will drop onto the tray of potatoes/cauliflower below. NOTE: Be careful of the placement, make sure those chicken juices are landing in the pan and not going to just flood the bottom of the oven!
Bake for just over an hour.
Place the roast chicken onto your serving platter, then scrape out the potatoes and cauliflower and spread those round the chicken. Take the coriander leaves and sprinkle over it all.

Carrot & Grain Salad
A warm carrot salad made with these 5 Ingredients:

A good handful of baby carrots,
A bunch of fresh mint,
40 grams feta cheese,
1 pomegranate,
1 pack of pre-prepared mixed grains.

Method:

Wash and roughly trim the baby carrots.
Put the frying pan on – pick out the small carrots and put those into the pan whole; for medium/large carrots cut them into halves. Add some olive oil and season with salt. They will cook in about 15 minutes.
Take a big bunch of mint. Twist it, keep the top bit for another day, just use the bottom leaves and stalks in this dish – chop these to small pieces.
Cut the pomegranate into half and squeeze the juice out. Add to the pomegranate juice some salt, a good splash of red wine vinegar, a big splash of extra virgin olive oil – and add the chopped mint.
Once the carrots are cooked, add those on top.
Take a packet of pre-cooked mixed bulgar wheat or similar (your choice of grains). Empty the packet into the frying pan – then just heat them through with a little splash of water in the frying pan. Just 1-2 minutes.
Tip all the grains over the rest of the ingredients and combine them all.
Hit the pomegranate over the dish to get the seeds out over the top.
Crumble the feta cheese and sprinkle it over the top.

Quick Crab Spaghetti

This serves two, Jamie didn’t actually say the weight of the crab!

A package of pre-cooked crab, containing white crab meat and brown crab meat
cherry tomatoes
1 red chilli
1 fresh fennel
150g spaghetti.

Method:

Get a saucepan of boiling water on the go, for the spaghetti.
Take the ferns off the top of the fennel and keep to one side for later. Finely cut the sprouty top bits of the fennel and put into a frying pan with a splash of olive oil. Finely slice the big fennel bulb. Add these slices into the frying pan with a little salt and black pepper. Give it all a shake up – add the lid to the frying pan so it’s frying and steaming.
Add the spaghetti into the saucepan of boiling water, put the lid on.
Halve or quarter the cherry tomatoes, split the chilli in half and remove the seeds. Chop the chillies into small pieces. Add the chilli and tomatoes to the fennel in the frying pan. Toss it all round to cook through for 1-2 minutes, then, at the last minute add the crab meat to the frying pan, it just needs heating through. Mix all the stuff in the pan thoroughly, so it’s all mixed up.
Don’t drain the spaghetti – just lift it out of the water with some tongs and drop it into the frying pan, with the dripping bits of pasta water. Mix the spaghetti with the frying pan ingredients.
Tip the whole lot out of the frying pan into a bowl and to finish add a splash of cold press extra virgin olive oil on the top and the ferny bits of the fennel you saved. .

Chocolate and Orange Shortbread:

Total time 30 minutes.

50g good quality dark chocolate
200g plain flour
150g unsalted butter
50g golden caster sugar
1 orange.

Method:

In a mixing bowl, rub together the flour, a pinch of salt and the butter. Add the caster sugar and rub together until it’s like breadcrumbs. Grate the zest of half the orange into the flour. Save the other half as that will go on top. Mix the zest through.
Line a 20cm tin with grease-proof paper, with a little oil in the pan to stop it sticking.
Jamie’s tip was: screw up the grease-proof paper and then unfold it to make it easier to go up the sides of the dish.
Pour the flour mix into the pan and press it down into the corners, about 1cm thick. Get a fork and push it down to the bottom of the pan to prick it all over.
Bake the shortbread in the oven at 190°C/375°F for 20 minutes
Melt the chocolate.
Remove the shortbread from the oven, sprinkle with a little bit of sugar and grate the second half of the orange zest on top. Take the melted chocolate and, from a height of about 1′ just splash it all over the shortbread..

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