Jamie Oliver Quick Easy Food, 5 Ingredients. 6/8

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

The sixth episode of Jamie Oliver’s 5 Ingredients, Quick & Easy Food, Channel 4 TV show showed us Crazy Good Pork Burger, Sticky Mango Prawns, Easy Rustic Gnocchi with a Gnocchi Sauce and Frozen Banoffee Cheesecake.

Crazy Good Pork Burger
Serves one.

Minced pork, enough for one burger
Mixed salad leaves
1 ripe pear
1 soft, brioche, bun
30 grams Blue cheese

Method:

Season the pork mince and give it a knead with your hands, forming it into a patty or burger shape a little bit bigger than your bun.
Use a medium sized pan, add a splash of olive oil, lay your burger down in the pan and cook on a medium/high heat for about 2½ mins each side.
Take your pear, remove the stalk, then slice it as thinly as you can, you don’t even have to core it – lay the pear slices out on the plate. Dress the pear with a splash of red wine vinegar, a pinch of salt, pinch pepper and a small splash of extra virgin olive oil.
Drop some of the mixed salad leaves on top of the pears; the acid from the red wine vinegar stops the pear discolouring.
Take your (brioche) bun and slice in half; drop it into the frying pan until browned, then turn it over onto its back, pressing it down a little, lightly, with the spatula – it’s done when it’s a little browned.
When the burger is the right colour, add the Stilton into the pan alongside the burger, then place the burger on top of the cheese as it melts – rolling the burger around in the cheese as it melts.
Layer the mixed leaf salad and slices of pear in the bun, lay the burger on that, then use the top of the burger to wipe around the frying pan to soak up all that spare cheese from the pan.
Top the burger with a few more leaves/pear slices and put the top of the bun on the stack.
Eat.

Sticky Mango Prawns.
A sharing plate that serves 2 in 20 minutes

300 grams fresh king prawns
6 cloves of garlic
1 lime
1 heaped teaspoon curry powder
1 heaped tablespoon sweet mango chutney

What to Do With That Lot:

Put a large frying pan on a medium/high heat.
Keep the shells on the prawns, most of the flavour is in the head – peel it, leaving the head and tail on. Remove the vein from its back by running a knife down the spine and hooking the black vein out, opening up the back, butterfly style.
Slice the garlic thinly, all the same thickness so they cook evenly.
Put a tablespoon of oil into a frying pan, angle the pan up so the oil’s in a big puddle and put the sliced garlic into the oil. Let the garlic go a little brown before putting the pan down and spreading the garlic slices out in the pan to brown. Remove the garlic from the pan, leaving the garlic oil in there.
Turn the heat up, add the curry powder to the garlic oil, then put the prawns in – they will turn from blue/raw to a pink colour.
Add the mango chutney into the pan – give it all a jiggle/flip around.
Tip the contents of the frying pan out onto the plate. Sprinkle the garlic over the top of the prawns.
Grate lime zest over the top. Slice the lime into wedges and put a couple of pieces on the side and squeeze lime juice over the prawns/garlic.

Easy Rustic Gnocchi

Gnocchi are Italian dumplings made out of potatoes. 30 minutes :

400 grams maris piper potatoes
50 grams parmesan, grated
A bunch of fresh thyme
50 grams plain flour
A large handful of asparagus

Method:

Cut the potatoes into 1cm chunks, leave the skin on (that’s important) – recipes usually say
peel them. Put the potatoes into salted boiling water, with the lid on, to cook for 10-12 minutes.
Take the asparagus and bend it until the root ends snap off, discard the bottom part. Take the tips and split them in half. Cut the rest of the stalks and finely slice them into little rounds
Drain potatoes and let them steam dry so the moisture goes. Mash as a dry mash, season with salt and pepper.
Tip the potato out onto a clean worktop – it’s quite dry. Add the flour and knead the potato
and the flour in together before rolling into a rough sausage and slicing into little pieces.
Take one portion at a time and clench them in your hand and you’ll get a little bent shape.

Gnocchi Sauce:

Put 1 tablespoon olive oil in a frying pan on a medium heat, strip off the thyme pieces into the oil. Add the asparagus and fry quickly for 1½-2 minutes.
Get a saucepan of salted/boiling water and throw the gnocchi in, they take 2-3 minutes to cook.
Remove the gnocchi saucepan from the heat and take a ladle of the starchy cooking water, adding it into the frying pan.
Remove the gnocchi from the water, with a slotted spoon so it’s drained – and add to the frying pan.
Grate most of the parmesan and drop it into the pan, give it all a flip.
Serve. Add a little grated parmesan to the top

Frozen Banoffee Cheesecake.

Serves 10,

150 grams dark chocolate
300g oaty biscuits
8 overripe bananas
225 grams dulce de leche
500 grams light cream cheese

Method:

Melt 50 grams of chocolate in a bowl over a saucepan of boiling water.
Put the oaty biscuits into a food processor and blitz. Add 2 tablespoons of extra virgin olive oil
into the biscuit crumbs, add the melted chocolate in and blitz those all together in the food
processor.
Line a 20cm springboard tin, lined with greaseproof paper. Tip the biscuit crumbs mix into the pan and pat it down flat.
Peel the overripe bananas and put those into the food processor with the cream cheese and caramel. Blitz all that lot together.
Pour the banana/caramel/cream mix over the biscuit base.
Put it into freezer for at least 4 hours. You can make this up to a week before you serve it.

To serve:

When you’re ready to serve the frozen banoffee cheesecake, remove the pan from the freezer and put it in the fridge for 2 hours, to partially defrost.
Unclip the pan and remove the cheesecake from the pan – placing it onto a serving plate.
Take the 2nd bar of chocolate and scrape a knife down the back to create shavings of chocolate. Drop these over the top of the cheesecake and serve/eat.

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