Still tossing ingredients into gadgets and multiple frying pans, the fourth episode of Jamie Oliver’s 5 Ingredients, Quick & Easy Food, Channel 4 TV show gave out more recipes from his book to accompany the series.
Here’s what Jamie Oliver cooked tonight
Tender Lamb Shoulder.
Prep time 10 mins, cook 6 hours.
- 1 Lamb shoulder
- 500 grams dried chickpeas
- 1Kg fresh plum tomatoes, or use tinned (drained I presume)
- 2 Preserved Lemons, from a jar
- 2 teaspoons Ras al Hanout spice mix, a spice blend of up to 20 spices.
- Pour the dried chickpeas into a large baking dish, no soaking, just straight from the packet into the baking pan.
- Cut the fresh plum tomatoes into erratic chunks and toss those over the dried chickpeas.
- Cut the preserved lemons in half, pick out the seeds, then cut them into tiny pieces and toss the preserved lemon pieces over the tomatoes in the baking pan
- Add a couple of tablespoons of the juice from the preserved lemons jar.
- Splash oil onto the lamb shoulder with a pinch of salt and add the ras al hanout to the top and give it all a good rubbing into the shoulder, on both sides.
- Lamb shoulder needs to be slow cooked as it’s a tough cut of meat. Place the lamb shoulder onto the top of the ingredients in the pan, add 1 litre of water into the pan, Add salt, pepper and splash of olive oil.
- Double wrap the top of the pan with foil to protect it and keep the steam in.
- Put into a cold oven, and cook at 170°C/325°F for 6 hours.
The meat will fall away from the bones.
Food Cheats Tip: Why not just do that in a slow cooker, rather than having a whole oven on for 6 hours? And to halve the recipe, use smaller pieces of lamb as a lamb shoulder is the size of a small beast!
Super Green Spaghetti. Serves two.
This is a veggie pasta, a cabbage pasta that is quick to cook. About 13 minutes total time to cook
- 200 grams Dark greens – Cavolo nero, or any cabbage, spinach, kale, broccoli or similar
- 150 grams spaghetti
- 4 cloves of garlic
- 30 grams Parmesan, finely grated
- 30 grams fresh ricotta cheese
What to Do With That Lot:
- Get a pan of boiling water, add salt and spaghetti. Take the cloves of garlic and give them a smack, peel the skin off and toss those into the spaghetti pan whole. Put the lid on and cook for 8 minutes.
- Remove stalks, so you just have the leaves. To remove the stalks from the cavolo nero Jamie
used, just grab the leaf in your hand, grab the stalk with the other hand and tug to pull them
out. Put your greens into a saucepan with the lid on and cook for 5 minutes to tenderise it.
- Once cooked, put the greens into a liquidiser, add the garlic cloves, a pinch of salt, pepper, 1½ tablespoons cold pressed extra virgin olive oil, the parmesan and a small splash of the pasta cooking water. Blitz into a sauce. Taste to see if it needs any more seasoning.
- Drain the spaghetti, pour the sauce into the spaghetti and mix them together – cabbage pasta is done!
- Take the fresh ricotta and crumble it in small pieces over the top
- Final tiny grating of parmesan on top.
Food Cheats Tip: I’d cook the spaghetti in the microwave and steam the greens in a microwave steamer too.
1 Pan Fabulous Fish Guarantees perfect rice every time. One pan, 5 ingredients.
- 2 large chunks of White fish fillets, which you will cut in half
- 300 grams basmati rice (1 mug full when dry)
- 2 heaped teaspoons tapenade, chopped geen or black olives
- 450 grams cherry tomatoes
- 8 sprigs of fresh basil
Jamie used haddock, but any white fish will do. Use a stove top Casserole style pan
Put the rice, a pinch of salt and 600ml cold water into the pan on the hob. Boil for 4 minutes,
the rice will start to swell.
- Spoon the tapenade into the rice and stir it through
- Cut the fish into four portions, so you could start with four portions the right size!
- Pick the tomatoes off the vine and cut them into halves. Add salt/pepper and a tablespoon each of olive oil and vinegar.
- Separate the basil sprig leaves, choosing some pretty/small leaves and set aside. Add the bigger leaves to the tomatoes and toss together. After 4 minutes of the rice cooking, add the four
portions of fish into the rice, add the tomatoes and basil and any tomato juices into the pan.
- Put the lid on the pan, cook for 10 mins on medium high heat. Try the rice, check it’s cooked. Turn off the pan.
Serve, with a splash of extra olive oil, a teaspoon of tapenade and the basil leaves on top.
Food Cheats Tip: I’d cook that in the microwave!
Apple Crumble Cookies.
- 100 grams dried apple
- 200g self raising flour
- 100g unsalted butter
- 100g golden caster sugar
- 1 egg
- Put the dried apple into a food processor and give them a blitz. Add the flour, butter and sugar
to the food processor, with a pinch of salt. Blitz until it comes together like little
- Take 3 tablespoons of the mix out and set aside.
- Add the egg to the processor, blend that in until it all comes together like a dough. Roll out the cookie dough to a long sausage, cut into quarters, then cut each ¼ into 6 pieces, so
you have 24 cookie slices. Roll these into balls.
- Place the balls on a standard baking tray, with baking/parchment paper, and pat each one down a
little with your hands.
- Using the 3 tablespoons you set aside, sprinkle a little bit on the top of each cookie.
- Bake in a pre-heated oven at 200°C/400°F, for 8-10 minutes until golden brown.
Food Cheats Tip: Halve this recipe, you know you’ll eat them all no matter how many you make! Or, make this and then freeze half or three quarters of the dough to cook in the future, for the same reason.
More Recipes from The Series:
Jamie Oliver’s Quick & Easy Recipe Book
All the recipes from the TV programme on Channel 4 will be available in the book that accompanies the show, which you can pre-order from Amazon UK. The book contains over 130 recipes, which are organised into chapters by type.
Jamie Oliver, 5 Ingredients, Quick & Easy Food, as seen on Channel 4.
Currently priced at £9.99 on Kindle and £11.99 for the hardcover, 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.