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Quick and Easy Food episode 4 2019

Jamie’s Quick and Easy Food episode 4 2019

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:

 

Pan-seared lamb

Pan-seared lamb
Pan-seared lamb
Method
  • 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

Speedy spinach curry
Speedy spinach curry

Method

  • 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

Pear & gorgonzola farfalle
Pear & gorgonzola farfalle
Method
  • 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.
Summary
Jamie’s Quick and Easy Food episode 4 2019
Title
Jamie’s Quick and Easy Food episode 4 2019
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In Jamie’s Quick and Easy Food episode 4 2019: Quick and Easy Food episode 4 2019