You are currently viewing Jamie’s Quick and Easy Food episode 3 2019
Quick and Easy Food episode 3 2019

Jamie’s Quick and Easy Food episode 3 2019

Stir Fry & Boozy Pears and Chocolate

In Jamie’s Quick and Easy Food episode 3 2019: Jamie cooks up a quick-style steak stir-fry, a stunning watermelon, radish and feta salad, creamy Cornish mussels, and boozy pears & chocolate for 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 3 2019 recipes:

 

Boozy pears & chocolate

Boozy pears & chocolate
Boozy pears & chocolate
Method
  • Toast the hazelnuts in a large non-stick frying pan on a high heat for 2 minutes, until lightly golden, tossing regularly, then tip into a pestle and mortar, returning the pan to the heat.
  • Pour in the pears (juice and all), let them get hot, then add the Armagnac. Stand back and carefully set light to the liquor with a match. Let it flame, then leave to bubble and reduce to a lovely syrup.
  • Meanwhile, crush the hazelnuts and divide between four plates, making a pile on each one.
  • Spoon the pears on to the plates, cup side up.
  • Remove the syrup from the heat, then snap most of the chocolate into the pan.
  • While it melts, top each hazelnut pile with a nice round scoop of ice cream, and shave over the last bit of chocolate.
  • Mix up the chocolate syrup, drizzle into the pear cups, and serve.

Quick steak stir-fry

Quick steak stir-fry
Quick steak stir-fry
Method
  • Peel and very finely slice the garlic and ginger. Put into a large cold non-stick frying pan with 1 tablespoon of olive oil, and place on a medium heat, stirring regularly.
  • Once crisp and lightly golden, scoop out of the pan and put aside, leaving the garlicky oil behind.
  • Line up the asparagus spears and trim off the woody ends, then add the spears to the hot pan.
  • Season the steaks with sea salt and black pepper, add alongside the asparagus and turn the heat up to high. Cook for just 3 minutes, turning everything regularly.
  • Toss in the black bean sauce and 1 tablespoon of red wine vinegar for 1 minute – this will give you medium-rare steaks. Alternatively, cook to your liking.
  • Slice the steaks, dish up, then scatter over the crispy garlic and ginger

Creamy Cornish mussels

Creamy Cornish mussels
Creamy Cornish mussels
Method
  • Check the mussels – if any are open, give them a tap and they should close; if they don’t, discard them.
  • Peel and finely slice the garlic. Finely chop the chives.
  • Put a large deep pan on a high heat. Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed 1 minute later by the cider.
  • Bring to a fast boil, then add the mussels and clotted cream, cover and leave for 3 to 4 minutes, shaking the pan occasionally.
  • When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, discard them.
  • Taste the sauce, season to perfection with sea salt and black pepper, then dish up and sprinkle over the remaining chives before tucking in.
Summary
Jamie’s Quick and Easy Food episode 3 2019
Title
Jamie’s Quick and Easy Food episode 3 2019
Description

In Jamie’s Quick and Easy Food episode 3 2019: Jamie cooks up a quick-style steak stir-fry, a stunning watermelon, radish and feta salad, creamy Cornish mussels, and boozy pears & chocolate for pudding.