Jamie’s Quick and Easy Food episode 3
Chops, Linguine, Fishcakes
This time, Jamie Oliver is making quick Asian fishcakes, with a brilliant tip for a sweet and spicy glaze. There's also a speedy lemony courgette linguine; and sticky lamb chops as a knockout single-pan dish. And for dessert, Jamie makes a super-charged cherry chocolate mousse.
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Jamie's Quick and Easy Food is the brand new series from Jamie Oliver, providing the ultimate set of go-to recipes for quick and easy-to-remember cooking. Using all his culinary know-how, Jamie has developed a stunning collection of tasty dishes using just five ingredients. These stress-free recipes are perfect for busy days and for people who love their grub, but don't have the time or energy for complicated cooking. There are four mouth-watering recipes per show.
Quick Asian fishcakes
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Quick Asian fishcakes[/caption]Method
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties.
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.
Lemony courgette linguine
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Lemony courgette linguine[/caption]Method
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
Toss the drained pasta into the courgette pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
Sticky lamb chops
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Sticky lamb chops[/caption]Method
1. Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
2. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
3. Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
4. Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
5. Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
