Lamb, Pasta, Curry
In Jamie’s Quick and Easy Food episode 4 2019: Jamie cooks up lamb, pesto peas & potatoes. There’s also pear & gorgonzola farfalle, sticky hoisin chicken, and a speedy spinach curry.
Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.
Jamie’s Quick and Easy Food episode 4 2019 recipes:
- Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
- Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
- Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.
- Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
- Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
- Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.
Speedy spinach curry
- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
- Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
- Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
- Crush the cashew nuts and sprinkle over the top before serving. Yum.
Pear & gorgonzola farfalle
- Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.
- Meanwhile, slice the radicchio 1cm thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.
- Peel the pears with a speed-peeler, then quarter, core and finely slice lengthways. Toss into the pan, crumble in most of the walnuts, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.
- Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts and drizzle with 1 teaspoon of extra virgin olive oil.