Stir Fry, Crispy Lemon Sole, Tomato Soup
Jamie makes a chicken noodle stir fry, a rustic tomato soup, a crispy-skin lemon sole that’s a one-pan wonder, and a honey berry filo smash for a spectacular pudding.
Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.
Jamie’s Quick and Easy Food episode 8 2018 recipes:
Chicken noodle stir-fry
Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
Cook the noodles in a large pan of boiling salted water according to the packet instructions. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.
Pappa al pomodoro soup
Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly. Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan. Before the garlic starts to colour, add the tomatoes and 2 tins’ worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious. Finely grate and stir in the Parmesan, then taste and season to perfection. Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Crispy skin lemon sole
Preheat the grill to high. Scoop out the artichokes, halve lengthways and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil from their jar. Quarter the courgettes lengthways, cut out the core, slice them at an angle the same size as the artichokes and add to the pan. Cook for 10 minutes, stirring regularly. Finely slice the top leafy half of the mint, tossing half into the pan with a splash of water.
Rub the sole with a little olive oil, sea salt and black pepper, then lay skin side up on the veg. Place the pan directly under the grill for 7 to 10 minutes, or until the skin is wonderfully crisp – keep an eye on it! Meanwhile, finely slice the chillies, mix as much as you dare with the remaining mint, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, then taste and season to perfection. Plate up the veg and sole, pulling back half the crispy skin to expose the fish, then drizzle over the chilli mint dressing.
Honey berry filo smash
Preheat the oven to 180ºC/350ºF/gas 4. Lay 1 sheet of filo on an oiled baking tray, drizzle with 1 heaped teaspoon of honey from a height, then repeat. Lay the final sheet of filo over the top and drizzle with a little olive oil. Scatter over the pistachios, then bake for 10 minutes, or until everything is golden. Meanwhile, crush half the raspberries with a fork and ripple them through the yoghurt, then divide between your plates.
Shake the pistachios on to a board, then lightly crush. Snap off pieces of crispy filo and arrange nicely on top of the yoghurt. Scatter over the pistachios and remaining raspberries, then drizzle over the remaining honey from a height.