Beef, Saffron Rice & Plum Tart Tatin
Jamie makes a meltin’ mustardy beef that uses only five ingredients. There’s also a totally foolproof baked saffron rice, steamed salmon niçoise, and plum tarte tatin.
Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.
Meltin’ mustardy beef
Preheat the oven to 160ºC/325ºF/gas 3. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.
Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 tablespoon of olive oil. Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly. When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with 800ml of boiling kettle water.
Cover, then cook in the oven for 4 hours, or until the beef is meltingly tender. Loosen with a splash of water, if needed. Taste, season to perfection, and serve.
Baked saffron rice
Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the red onions. Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly. Meanwhile, place half the saffron in 600ml of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.
Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil. Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top. Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.
Sorta salmon niçoise
Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½ minutes, alongside. Meanwhile, squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
Remove the salmon to a board, then drain the eggs and beans in the colander. Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters. Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives. Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.
Plum tarte tatin
Preheat the oven to 220ºC/425ºF/gas 7. Place a 26cm non-stick ovenproof frying pan on a medium heat. Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.
Bake at the bottom of the oven for 16 minutes, or until golden and puffed up. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out on to a plate bigger than the pan. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height and drizzle lightly with extra virgin olive oil before serving.