One of the first things #TeamGC bonded over was our love for cooking and all things Jamie Oliver; from collecting every one of his cookbooks to discussing the (very slim) possibility of marrying him one day — #SorryJools! You have to admit, there is just something about Jamie that’s so likeable and down to earth. From the way he cooks with a chopping board on his lap with a roaring fire nearby to how he mixes anything he can with his hands, Jamie’s approach to cooking is not only super sexy but simple, relaxed and of course delicious.
When we finally got our hands on Jamie’s latest cookbook masterpiece, 5 Ingredients: Quick & Easy Food, we were spellbound at how a mere 5 ingredients can result in a restaurant-worthy dish in a snap! We combed the book for our must-try recipes and after narrowing it down multiple times, here are 5 recipes from Jamie Oliver: 5 Ingredients you NEED to try at home:
EGG AND MANGO CHUTNEY FLATBREADS
Soft jammy egg, spicy chili with sweet mango chutney on homemade flatbreads? Sign us up! Who knew you could make real flatbread with just 2 ingredients? Obvi Jamie did and we are thanking our lucky stars that he’s finally sharing his secret. This dish is perfect for anytime — brunch, a light dinner or even when you get home from the bar at 2am.
- 4 large free-range eggs
- 100 g self-raising flour , plus extra for dusting
- 6 tablespoons natural yoghurt
- 2 tablespoons mango chutney
- 1 fresh red chilli
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, put a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 3 minutes, or until golden, turning halfway.
Dot the mango chutney and remaining yoghurt over the breads. Halve the soft- boiled eggs and arrange on top, smashing them in with a fork, if you like. Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
EPIC RIB-EYE STEAK
Steak and mushrooms? YES. Garlicy beans with rosemary? DOUBLE YES. This super simple and easy recipe is approachable for a novice cook who might be nervous when it comes to cooking meat. The beans soak up all the flavour from the beef and we just can’t get enough! BRB stocking up on canned beans ASAP.
- 600 g piece of rib-eye steak , (ideally 5cm thick), fat removed
- 4 sprigs of fresh rosemary
- 4 cloves of garlic
- 350 g mixed mushrooms
- 1 x 600 g jar of quality white beans
Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.
SIZZLING SEARED SCALLOPS
Black pudding might not be everyone’s cup of tea but we strongly urge you to give it a go because in this dish, it’s truly the star — but don’t tell the scallops that! The creamy pea and potato mash is so quintessentially Jamie and the addition of the mint takes it to a whole other level.
- 400 g potatoes
- 200 g frozen peas
- ½ a bunch of fresh mint (15g)
- 6-8 raw king scallops , coral attached, trimmed, from sustainable sources
- 50 g firm higher-welfare black pudding
Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes. Meanwhile, pick and finely chop most of the mint leaves and put aside. Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection. Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.
AMAZING DRESSED BEETS
We know Mr. Oliver loves his salads but simple they are not. Complex in flavours and textures, Jamie always makes sure his salads are interesting and innovative because we are so over chewing on bland under-dressed veggies! These beets are vibrant and with the addition of fresh citrus and creamy goat cheese, you just can’t go wrong.
- 600 g raw mixed-color baby beets, ideally with leaves
- 4 clementines
- 1?2 a bunch of fresh tarragon (15g)
- 100g crumbly goat’s cheese
- 40g shelled unsalted walnut halves
Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.
ALMOND PASTRY PUFF
Ever wanted to eat a giant almond croissant for dessert? Us too and now we all can because this dessert is not only insanely quick to whip up, it’s easy as pie to make! This dessert is all about creamy almond filling surrounded by a crispy crackely puff pastry casing and it’s literally the stuff dreams are made of.
- 100 g blanched almonds
- 1 tablespoon double cream , plus extra to serve
- 75 g icing sugar , plus extra for dusting
- 2 large free-range eggs
- 375 g block of all-butter puff pastry , (cold)
Preheat the oven to 220ºC/425ºF/gas 7. Line a baking tray with greaseproof paper. Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.
Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick. Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.
Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside. Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.
(Story by Assistant Editor, Blair Stutz)