Sticky kickin’ wings, Sizzling Sirloin, Ice Cream
Jamie makes some succulent sticky kickin’ chicken wings, a sizzling sirloin with awesome aubergines, creamy garlic mushroom pasta, and rum ‘n’ raisin ice cream.
Jamie’s Quick and Easy Food episode 2 2018
Sticky kickin’ wings
Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.
Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft. Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan. Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you cut off the sinew, then rub the steak with a pinch of sea salt and black pepper. Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat. Sprinkle the garlic straight into the pan. Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes. Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up.
Slice the steak, place on top, pick over the remaining basil, then drizzle with 1 teaspoon of extra virgin olive oil and the resting juices.
Garlic mushroom pasta
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.