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
- 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
- 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
- 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)
- 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:
Jamie Oliver’s Quick & Easy Recipe Book
The book that accompanies the Jamie Oliver TV programme contains over 130 recipes, organised into chapters by type.
Jamie Oliver, 5 Ingredients, Quick & Easy Food, as seen on Channel 4.
There’s a “Look Inside” option so you can see what recipes are in the book.
There are a couple of reviews on the Amazon website, from food reviewers who have viewed a copy of the book prior to publication.