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’s Quick and Easy Food episode 3 2019 recipes:
Boozy pears & chocolate
- 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
- 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
- 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.