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Posts Tagged ‘5 Ingredients’

Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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Duck & Orange Salad

We cooked this while camping in the Dordogne where duck is plentiful and you can buy fabulous fresh walnuts in all the local markets. What a treat!

Wine Suggestion: we can suggest a glass of the walnut liqueur “Liqueur de Noix” for dessert. The Tante Mïon we found from Sarlat was definitely artisanale, but had great character and smoothness. A holiday treat.

Duck & Orange Salad – serves 2

  • 2 x 150g duck breast fillets with skin on
  • 1 baguette
  • 15g shelled unsalted walnuts, chopped
  • 3 oranges or blood oranges
  • 30g watercress

Score the duck skin with a sharp knife, then rub all over with sea salt and black pepper. Place the duck breasts skin side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes or until the skin is dark golden, then turn over and cook for another 5 minutes (or longer if that’s your preference). Remove to a board to rest but leave the pan on the heat.

Slice 10 thin slices of baguette. Put the slices of bread into the hot pan with the walnuts and toast in the duck fat until golden, then remove and arrange the toasts on a serving plate.

Meanwhile, top and tail the oranges, cut away the peal, then slice finely into rounds (remove any pips as you go).

Finely slice the duck and put the slices on top of the little toasts. Scatter any extra duck and the oranges around, then dress the watercress with any resting juices on the board and sprinkle over. Scatter over the toasted walnuts, season, and serve.

(Original recipe from Jamie Oliver’s ‘5 Ingredients’, Michael Joseph, 2017)

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Sicilian tuna pasta

We loved this easy pasta dish that we cooked when camping underneath Château de Beynac, right beside the banks of the Dordogne, with hot air balloons floating by. Such happy memories.

Wine Suggestion: We don’t see wines from the Dordogne often in Ireland and found ourselves a bit at sea until we found the Vinotheque de Beynac run by Enrique; young, enthusiastic, knowledgeable and who had curated a nice, boutique selection of wines. His suggestion of the Chateau Montdoyen Un Point c’est Tout! Bergerac Rosé was a great match. If you’re near Beynac et Cazenac in the Dordogne, he’s well worth seeking out for local wine inspiration.

Sicilian Tuna Pasta – serves 4

  • 300g dried pasta shells
  • 4 heaped tsp baby capers
  • 500g ripe cherry tomatoes (mixed colours if available), halved
  • 1 tbsp dried oregano
  • 1 x 220g jar of tuna in olive oil

Cook the pasta in a large pan of salty boiling water according to the time suggested on the packet. Meanwhile, put a large non-stick frying pan on a medium-high heat with 1 tbsp of olive oil. Add the capers, fry until very crispy, then scoop out with a slotted spoon and set aside. Add the tomatoes, then sprinkle in most of the oregano. Drain and flake in the tuna, add 2 ladles of the pasta cooking water, and simmer until the pasta is cooked.

Drain the pasta, reserving a little more of the cooking water, then toss the pasta into the tuna pan. Mix together and loosen with a splash of the pasta water if needed. Taste and season, then serve scattered with the crispy capers and the rest of the oregano and a drizzle of olive oil.

(Original recipe from Jamie Oliver’s “5 Ingredients”, Michael Joseph, 2017.)

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Italian seared beef

So this is a bit of a treat and yet has very few ingredients and takes very little time to prepare. Hail to that.

Wine Suggestion: fresher and bit more rustic than Bordeaux is Bergerac, into the Dordogne River to the east. The best vineyards are in the Pecharmant AC and have Cabernet Sauvignon, Cabernet Franc and Merlot as the dominant varieties. We found some unoaked wines on our last trip from Domaine des Costes, Cuvée Tradition which, while simple, had a joy and juiciness that perfectly complemented the beef, pesto and rocket.

Italian Seared Beef – serves 2

  • 1 tbsp pine nuts, toasted in a dry pan until golden
  • 250g rump steak
  • 2 heaped teaspoons pesto
  • 40g rocket
  • 15g Parmesan cheese

Put a large non-stick frying pan over a high heat. Cut the fat of the steak, finely chop the fat and put into the hot pan to crisp up. Cut the sinew off the rump and season with salt and black pepper. Put the steak between two sheets of greaseproof paper and bash with a rolling pin until it is an even thickness of about 1 cm. Scoop out the crispy fat and set aside, then sear the steak in the hot pan for 1 minute per side or until golden but still pink in the middle (as per photo). Remove the steak to a board to rest.

Spread the pesto over a serving plate. Thinly slice the steak at an angle and scatter over the plate. Pile the rocket on top, then scatter over the pine nuts and crispy fat (you don’t have to eat the fat if you would rather not –  we’ll have it!). Mix the resting juices with a tbsp of good olive oil and drizzle over. Shave the Parmesan over to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Smoky Chorizo Salmon

It’s still cold but there’s a bit of sunshine and promise of warm spring days to come. We can’t wait for the spring veg to start but this bright dish is not a bad compromise.

Wine Suggestion: in the mood for Spring we chose the Chateau Vignelaure, La Source Rosé which we often find a good match for salmon and it came through yet again. Vibrant, fresh fruit and a long dry finish.

Smoky Chorizo Salmon – serves 2

  • 2 x 150g salmon fillets, skin on
  • 300g cherry tomatoes, halved
  • 4 sprigs fresh basil
  • 1 tbsp red wine vinegar
  • 8 black olives, remove stones and finely chop
  • 30g chorizo, finely sliced

Put the salmon in a large cold non-stick frying pan with the flesh side down. Put over a medium-high heat and cook for about 3 minutes or until it is sizzling underneath. Flip the salmon over on to the skin side and continue to cook for about 5 minutes or until the skin is very crispy and the fish is just cooked through.

Meanwhile, tear up most of the basil leaves and mix with the cherry tomatoes, the red wine vinegar and a pinch of salt and pepper. Mix the chopped olives with 1 tsp of extra virgin olive oil and a splash of water.

Add the chorizo to the pan with the salmon for the last 2 minutes, then add the tomatoes for 30 seconds. Divide the tomatoes between two plates and top with the salmon, then spoon over the olive dressing and the rest of the basil leaves.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Italian Baked Rice

We vowed to set Jamie’s 5 Ingredients book aside for a while but we keep coming back to it – this time as we only needed to pick up one ingredient. This is definitely not conventional cooking as we know it but it works, and we’re continually surprised by what read like pretty ordinary dishes. This makes a great midweek meal served with a rocket salad but would also be a good side for roast or barbecued meat.

Wine Suggestion: What you choose may depend on if there’s meat being cooked too, but we ate this initially on its own so went for the Dog Point Chardonnay which was both rich and round as well as fresh and vibrant; perfect.

Italian Baked Rice – serves 4

  • 2 onions, peeled, quartered and divided into petals
  • 60g fennel salami
  • 300g Arborio rice
  • 1 heaped tbsp mascarpone cheese
  • 40g Parmesan cheese, finely grated

Preheat the oven to 180ºC/350ºF/Gas 4.

Put a large shallow casserole over a high heat. Throw the onion petals into the pan and char for about 4 minutes, tossing regularly.

Reduce the heat to medium and stir in 1 tbsp of olive oil and the salami, then the rice and cook for 1 minute. Add 1.2 litres of boiling kettle water and the mascarpone, then stir in the Parmesan with some sea salt and black pepper.

Bake the rice in the oven, uncovered, for 40 minutes or until the rice has absorbed the liquid and is just cooked through. Drizzle with 1 tbsp of extra virgin olive oil and season to taste before serving.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

 

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Mustardy Beef

Another successful dish from Jamie Oliver’s ‘5 Ingredients’. Such a clever book with lots of simple dishes and bags of flavour. We served with creamy chive mash and buttered cabbage.

Wine Suggestion: We quite like to have richer, Southern French reds with casseroles, sometimes from the Rhône but this time we opened a Mas Amiel Pur Schist from Rousillon; another find hiding in the corner of the cellar. Rich, warm and at the same time elegant and sophisticated.

Meltin’ Mustardy Beef – serves 6

  • 900g beef shin (get your butcher to remove the bone but take it with you for extra flavour), diced into 5 cm chunks
  • 500g carrots, cut into 5 cm chunks
  • 2 onions, peeled, quartered and broken into petals
  • 120ml Worcestershire sauce
  • 2 heaped tsp wholegrain mustard

Heat your oven to 160C/325F/Gas 3.

Put a large non-stick frying pan over a high heat. Toss the beef with lots of black pepper and a good pinch of salt, then dry fry in the hot pan with the bone for about 8 minutes or until nicely browned.

Heat a shallow casserole pan over a high heat. Add the carrots with a tbsp of olive oil and cook for a couple of minutes before adding the onions and continue to cook until starting to soften and colour a bit. Add the browned meat, then stir in the Worcestershire sauce and mustard plus 800ml of boiling water from the kettle.

Cover the casserole and cook in the oven for 4 hours or until super tender. Loosen with a splash of water if necessary. Season to taste and serve with mash and greens.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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