Jamie’s Quick and Easy Food episode 6
Pork Burger, Mango Prawns, Banoffee Cheesecake
On Jamie’s Quick and Easy Food episode 6, Jamie makes a crazy good pork burger, sticky mango prawns, rustic gnocchi and frozen banoffee cheesecake.
[video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/06/jamies-quick-and-easy-food-ep.6.mp4"][/video]
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.
Frozen banoffee cheesecake
[caption id="attachment_4539" align="alignnone" width="224"]
Frozen banoffee cheesecake[/caption]Method
Rub the base of a 20cm springform cake tin with olive oil and line with greaseproof paper, then rub the paper with oil, too. Melt 50g of chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Snap the Hobnobs into a food processor and blitz with 2 tablespoons of extra virgin olive oil until well combined. Drizzle in the melted chocolate, then pulse again. Pat into the cake tin in a 1cm-thick layer.
Peel the bananas, tear into the food processor, add the cream cheese and dulce de leche, blitz well until nice and smooth, then pour over the biscuit base. Freeze overnight or until needed, transferring to the fridge for 2 hours before serving, or until it’s the slicing consistency you like.
Loosen the edges of the cheesecake with a palette knife, then release from the tin. Shave or grate over the remaining chocolate, and serve. Delicious.
Easy rustic gnocchi
[caption id="attachment_4540" align="alignnone" width="300"]
Easy rustic gnocchi[/caption]Method
Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender. Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface. Fill the empty pan with boiling kettle water and place on a high heat. Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.
Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, stirring occasionally. Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in. Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season to perfection, then dish up. Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.
Sticky mango prawns
[caption id="attachment_4541" align="alignnone" width="300"]
Sticky mango prawns[/caption]Method
Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour. Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat. Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly. Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.
Pork burger
[caption id="attachment_4542" align="alignnone" width="225"]
Crazy good pork burger[/caption]Method
1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.
