On the menu in Jamie’s Easy Food episode 1 are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There’s also Jamie’s egg and mango chutney flatbreads; rib-eye steak; and Jamie’s almond pastry puff – a pud that makes baking a breeze. If you think you haven’t got time to cook – think again.
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.
Jamie’s Quick and Easy Food episode 1 recipes:
Sizzling seared scallops
Method
1. Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
2. Meanwhile, pick and finely chop most of the mint leaves and put aside.
3. Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
4. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
5. Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
6. Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.
Rib-eye steak
Method
Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.
Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.
