Fried Rice, Dukkah beef carpaccio, Fish Pie
Jamie’s Quick and Easy Food episode 6 2018: There’s a brilliant egg fried rice; Dukkah beef carpaccio with Egyptian spice; and Jamie’s crazy-simple fish pie. Jamie cooks up chickpea & chard pork – a hearty one-pan wonder.
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 6 2018 recipes:
Crazy simple fish pie
Preheat the oven to 200ºC/400ºF/gas 6. In a bowl, cover the fish with boiling kettle water. Put aside to soak while you trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil. Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.
Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan. Finely grate over most of the cheese and season well with black pepper. Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion. Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!
Chickpea chard pork
Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.
Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil. Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.
Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.
Dukkah beef carpaccio
Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper. Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total. Remove to a board.
Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl. Squeeze the juice from the remaining half through a sieve into a separate bowl. Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice. Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing. Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.
Put a large non-stick frying pan on a medium-high heat. Trim and finely slice the spring onions and fry with 1 tablespoon of olive oil for 1 minute. Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.
Push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds. Break in the tofu, then fold the rice back through the egg until it’s all looking good. Taste and season to perfection. Lightly oil the inside of a bowl, add the egg-fried rice, gently compacting it with the spatula, then proudly turn out on to a plate, retro style.