Cod, Asian Eggs, Crispy Chicken, Rice Pudding
In Jamie’s Quick and Easy Food episode 2 2019: Jamie cooks up smoky pancetta cod, Asian fried eggs, crispy garlicky chicken and a mango rice pudding.
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 2 2019 recipes:
Smoky pancetta cod
- Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
- Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
- Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
- Taste, season to perfection with sea salt and pepper, and divide both between your plates.
- Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.
Crispy garlicky chicken
- Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
- Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
- Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
- Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
- Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.
Asian fried eggs
- Trim the spring onions, very finely slice at an angle with the chillies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar and put aside.
- Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute.
- Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking.
- Place the eggs on your plates – I like one facing up and one facing down.
- From a height, drizzle over the hoisin (loosening with a splash of water first, if needed).
- Drain and scatter over the spring onions and chillies, stab the yolks, and enjoy.
Mango rice pudding
- Place the rice, star anise, frozen mango, 3 tablespoons of honey and a tiny pinch of sea salt in a pan on a medium heat.
- Cover with 700ml of water and simmer for 25 minutes, or until thick and creamy, stirring occasionally.
- Stir through the yoghurt so it’s nice and creamy, then divide between your bowls.
- Drizzle over the remaining honey, and enjoy. Super-easy!