Smoky Chorizo Salmon & Lovely Lamb Hotpot
Jamie cooks four tasty dishes using just five ingredients – a smoky chorizo salmon; potato and artichoke al forno; lovely lamb hotpot; and a Walnut-Whip affogato
Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.
Smoky chorizo salmon
Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
Potato & artichoke al forno
Preheat the oven to 200ºC/400ºF/gas 6. Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices. Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together. Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water. When the time’s up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan. Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
Melt the chocolate and butter with a pinch of sea salt in a heatproof bowl over a pan of gently simmering water, then remove. Reserving 4 perfect walnut halves for decoration, slice or crumble up the rest.
Roll your ice cream into nice round scoops and divide between four teacups. Scatter over the sliced or crumbled walnuts, pour a shot of hot espresso into each cup, stick a walnut proudly on top, then drizzle over the melted chocolate.
Lovely lamb hotpots
Preheat the oven to 170ºC/325ºF/gas 3. Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray. Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper. Stir well.
Quickly scrub the potatoes and rattle them through the thick slicer attachment of a food processor so they’re just under ½cm thick. Divide between the bowls, overlapping them slightly to cover. Press down on the potato layer to compact everything, then cover with tin foil and bake for 2 hours, removing the foil for the last 30 minutes. Spoon over the remaining mint sauce, and tuck in.