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Posts Tagged ‘5 Ingredients’

This is the ‘succulent lamb stew’ from Jamie Oliver’s latest book – ‘5 Ingredients’ . It takes a little while in the oven but requires virtually no prep and the results are super tasty. Who knew a jar of pickled onions could be such a revelation? We served with buttery mashed potatoes and steamed broccoli.

This is the third recipe we’ve tried from this book and have yet to be disappointed. Go Jamie!

Wine Suggestion: we found that a youthful wine from Jumilla, the Finca Bacara “3015” Monastrell was a great match. It was perfectly ripe but avoided the clumsy tannins of other Monastrell we’ve had in the past despite being young and only spending 2 months in oak to bring it together. Look for juicy fruit, freshness, and bold but supple and unobtrusive tannins in whatever you choose.

Easiest Ever Lamb Stew – serves 6

  • a few good sprigs of rosemary, about 15g, leaves stripped
  • 800g boneless lamb shoulder, cut into 3cm chunks
  • 150g mixed-colour olives
  • 1 x 280g jar of silverskin pickled onions
  • 2 x 400g tins of plum tomatoes

Preheat the oven to 170C/Gas 3.

Heat a 30cm shallow casserole pan over a high heat, add 1 tbsp of olive oil and toss the rosemary leaves around for about a minute to crisp up. Scoop out the rosemary and set aside, then brown the lamb for a couple of minutes in the same pan.

Drain the pickled onions and add to the pan with the olives (remove the stones if necessary first). Stir everything together before adding the tinned tomatoes, breaking them up with a spoon, plus 2 tinfuls of water. Cover and cook in the oven for 2 hours, or until the sauce has thickened and the lamb is meltingly tender. Jamie suggests stirring half-way through and adding a splash of water if needed. After an hour we had loads of liquid left in the dish so cooked for the remaining hour with the lid off. It probably depends on the heat in your oven so do as needed.

Taste the dish and season with salt and black pepper, then sprinkle over the crispy rosemary to serve.

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

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Epic rib-eye steak

New Year’s eve is a night we treasure to eat nice food and open a good bottle of wine; just the two of us (the third still flakes out around 7pm). This year we are glad that Jamie Oliver is back on song with his new book “5 Ingredients”. This was delicious, luxurious and yes –  very few ingredients.

Wine suggestion: from our cellar came a bottle of the Chateau Rayas “Pignan” 2005 which while 12 years old was beautifully youthful, smooth, complex and deep. A 100% grenache from a very particular vineyard this is a remarkable wine that we’re glad to have shared together to begin 2018.

Epic Rib-Eye Steak – serves 4

  • 600g piece of rib-eye steak (ideally about 5 cm thick), fat removed
  • 4 sprigs of fresh rosemary, leaves stripped
  • 4 cloves of garlic, peeled and finely sliced
  • 350g mixed mushrooms, tear up any larger ones into bite size chunks
  • 1 x 660g jar of white beans
  • 1 tbsp red wine vinegar

Place a large non-stick frying pan over a medium-high heat. Rub the steak all over with a little olive oil, a pinch of salt and some black pepper, then sear on all sides for 10 minutes in total. You’re looking for a nice dark brown on the outside and medium rare in the middle – of course keep cooking if you prefer it more cooked than this. When done, remove to a warm plate and cover with tin foil.

Turn the heat under the pan down to medium. Add the rosemary leaves and crisp up for 30 seconds, then add the garlic and mushrooms with a splash of oil if needed and cook for 8 minutes or until golden.

Pour in the beans and their juice, add the red wine vinegar and simmer for 5 minutes, then season to taste. Sit the steak on top and pour over any juices from the plate. Slice the steak at the table and serve with with a drizzle of your best olive oil.

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

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