The third episode of Jamie Oliver’s 5 Ingredients, Quick & Easy Food, programme had more of the same: 5 ingredients, frying pans … and toss food about 🙂 I’d completely forgotten it was on again and found myself flicking through the channels and there was Jamie, cooking food again!
So, what’s on Jamie Oliver’s Recipes with Five Ingredients tonight?
Home Made Salmon Fish Cakes (No Fuss Asian Fishcakes)
This recipe should take 22 minutes to cook. Easy to prep when you can’t be bothered he said!
The five ingredients were:
- 500g Salmon fillets, skin off, no bones
- 1″ Ginger
- Fresh coriander
- 4 teaspoons sweet and spicy Chilli Jam.
You’ll also need some seasalt and pepper.
So what did Jamie Oliver do with these 5 items?
- Put a frying pan on the hob.
- Take both ends of the lemongrass off – hit it so it smashes flat. “A spank with the side of the knife” Jamie called it – it’s like sherbet dip he said.
- Cut up the ginger into small diced pieces and add a few leaves of coriander (use the bits you chopped off in tea). Chop up the ginger and coriander together so they’re both mixed and small.
- Lay the salmon on top of the ginger/coriander pile, then divide the lot into two halves. With one half, cut the salmon into small diced pieces and push it to one side. With the other half, cut the salmon down into the lemongrass and the ginger, really breaking it all together. Completely crush this down, so it’s almost like a rough paste. Add seasalt and pepper. So you now have two piles: One mashed up – and one small cubes of salmon. The mashed up pile will bind the fishcakes without having to use fillers.
- Now bring the two halves back together again – combine all the salmon, ginger and coriander together and mix them together thoroughly.
- Divide into four and shape into four rough salmon fish cake shapes. You don’t need any oil at all, there are enough natural fats in the salmon. Place the four salmon cakes in the frying pan and cook for about 2 minutes on each side.
- Take the Chilli Jam and spread a teaspoon onto each of the salmon cakes; spread it out, then turn the salmon cakes over for 30 seconds or so. Remove the salmon cakes from the pan onto the plate in a stack. Garnish with some coriander!
Lemony Courgette Linguine:
This takes 15 minutes to cook.
The five ingredients were:
- Courgettes, Jamie used a green courgette and a yellow courgette
- 150g linguine
- Fresh mint, a small bunch
- 1 lemon
- Parmesan cheese, grated.
Now your ingredients are lined up, what’s next:
- Put the linguine into a saucepan of boiling salted water; salt is very important. Put the lid on the saucepan and cook on a medium high heat
- From the mint leaves, choose the top/central pieces.
- Cut the courgettes into matchsticks. Put a tablespoon of olive oil into a frying pan and drop the courgette matchsticks into the pan. Season with salt/pepper.
- Take the mint pieces and roll them up into a cigar shape and then cut that up finely with the knife. Tip the sliced mint into the courgette pan and give it a toss.
- Take the zest of half the lemon and add that to the courgettes in the frying pan.
- Remove the cooked linguine from the saucepan with tongs (if you drain it in a collander, it will get sticky, so just use tongs to carefully take the pasta from the saucepan to the frying pan) and drop it straight into the courgette pan, plus a splash of the pasta water.
- Grate some parmesan cheese and add this to the courgette mix, then squeeze half a lemon into the frying pan.
- Toss it all together and serve. Sprinkle with mint and a little parmesan. Add a splash of extra virgin olive oil if you wish.
For vegans – don’t use parmesan, use pine crushed nuts instead.
Sticky Lamb Chops:
The 5 ingredients for the Jamie Oliver chops recipe were:
- 4 lamb chops
- 200 grams baby carrots, different colours/heritage carrots if you can get them
- 8 cloves of garlic
- 2 oranges
- A small bunch of fresh thyme.
- Score the fat on the side of the lamb chops, this helps the fat to render down so you don’t need extra oil. Season the chops with sea salt and black pepper, rub it in. Stack the ribs up so they look like a complete rack of lamb, then lay them down in the pan, still all together, with the fat touching the pan. Rub that fat side round the pan for some seconds. Leave the lamb chops still all together in the pan, “standing upright” with the fat side down.
- Use coloured carrots if you can get them, cut off the stalks, leaving a tiny bit of the stalk still on the carrot. If there are any chunky ones then cut those in half to reduce cooking time,.
- Place the carrots, still whole, into the frying pan.
- Take the garlic cloves and give each clove a small bash – not too hard – cook it in the skin and drop all eight cloves, whole, into the frying pan.
- Take the oranges and halve them. Slice off the zest of one orange with a veg peeler.
- Turn the chops on their sides to sear on both sides – and add the sliced orange zest. Toss the ingredients all together. Add the thyme into the pan – it will spit when you add that in, just half a handful.
- Squeeze the juice from the oranges into the pan. Give it all a toss and serve (yes, leaving the orange peel in there, although I wouldn’t eat it!)
Cheeky Cherry Chocolate Mousse:
A layered cherry and chocolate mousse.
The five ingredients in the cherry chocolate mousse were:
- 1 tin of cherries (a large can)
- 200 grams good quality dark chocolate, 70% cocoa solids
- 4 eggs
- 2 tablespoon golden caster sugar
- 200ml double cream
And here’s how Jamie Oliver mixed these 5 ingredients to make this quick mousse recipe:
- Put a big frying pan on the hob and empty the tin of cherries and all the liquid into the pan. You’ll be creating a light syrup by reducing this down. Leave it to simmer until the liquid has reduced.
- Melt the chocolate in a bowl over a saucepan of hot water. Hold back one square of chocolate to grate over the mousse at the end. The melting bowl mustn’t touch the water.
- Let chocolate and cherries cool
- Separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites, this strengthens the albumen of the eggs. Whisk the egg whites to get air into it.
- Add the caster sugar and double cream to the egg yolks. Whisk.
- Add the chocolate into the egg yolks. Whisk to mix.
- Add the chocolate/egg into the egg whites and fold the two together without losing the air. Bring it all together so you have your mousse.
- Layer the reduced cherries and the chocolate mousse in layers into your serving dishes. Grate chocolate on top.
- Chill for 1 hour to firm up in the fridge..
That’s the mousse made, so then you eat it 🙂
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.