Jamie’s Quick and Easy Food episode 5
Beef, Crispy Squid, Orange Polenta Cake
Jamie makes high-speed ginger shakin' beef, crispy squid and smashed avocado, pork and mash gratin, and almond, orange polenta cake
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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.
Orange polenta cake
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Orange polenta cake[/caption]Method
Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too. Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.
Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine. Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges. Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml). Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.
To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in.
Ginger shakin' beef
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Ginger shakin' beef[/caption]Method
Pull the fat off the sirloin, finely slice the fat and place it in a cold non-stick frying pan. Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too. Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated. Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan. Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar. Toss for 1 more minute until shiny and sticky.
Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up. Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.
Crispy squid & smashed avo
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Crispy squid & smashed avo[/caption]Method
1. Pour 1cm of olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot – keep an eye on it.
2. Meanwhile, slice the squid tubes into 1cm rings, then toss all the squid with the flour and a pinch of sea salt and black pepper until well coated.
3. Halve and destone the avocado, then scoop the flesh into a bowl. Finely grate in the zest of 1 lime, squeeze in the juice and mash until smooth. Taste, season to perfection and divide between two plates.
4. To test if the oil is hot enough, carefully drop a piece of squid into the pan – if it sizzles and turns golden, it’s ready. Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches, if you need to). Remove to a plate lined with kitchen paper to drain, then plate up over the avo.
5. Drizzle over the chilli sauce and a little extra virgin olive oil, and serve with lime wedges, for squeezing over.
Pork & mash gratin
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Pork & mash gratin[/caption]Method
Preheat the grill to high. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender. Meanwhile, put a shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking. Rest for 2 minutes, then slice the pork and dish up.
