Asian Salad & Chicken Noodles
In Jamie’s Quick and Easy Food episode 5 2019: Jamie Oliver cooks an Asian tuna steak salad; a hearty ale barley lamb shank; a speedy sweet and sour chicken noodles; and a revamped duck and orange salad.
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 5 2019 recipes:
Asian tuna steak salad
Method
- Finely chop 2 radishes with the pickled ginger, then dress with the soy, 1 tablespoon of extra virgin olive oil and 2 teaspoons of water and put aside.
- Very finely slice the remaining radishes with their leaves.
- Place the beans in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for 2 minutes, then drain. Return the pan to a medium-high heat.
- Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1½ minutes on each side, so it’s blushing in the middle.
- Divide the beans and radishes between your plates, half-tear the tuna and place proudly on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate.
- Finish with 1 teaspoon of extra virgin olive oil.
Ale barley lamb shanks
Method
- Preheat the oven to 170ºC/325ºF/gas 3.
- Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.
- Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.
- Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.2 litres of water.
- Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up. Easy!
Sweet & sour chicken noodles
Method
- Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
- Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
- Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
- Once crispy, remove, chop and reserve the skin, discarding the bones.
- Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
- Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
- Use scissors to snip the noodles into roughly 8cm lengths.
- Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
- Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
- Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.
Duck & orange salad
Method
- Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
- Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
- Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
- Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
- Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
- Dress the watercress with any resting juices on the board, then sprinkle over.
- Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.