Jamie Oliver’s been keeping the nation fed by using up the leftover ingredients that end up languishing the back of your fridge or cupboard to make delicious meals each day this week, and there’s something for everyone.
Jamie Oliver: Keep Cooking And Carry On airs weeknights on Channel 4 at 5.30pm amid the coronavirus lockdown, and fans have been loving his inventive recipes as stocks of certain ingredients start to run low while people are in self-isolation.
If you missed any of last week’s shows, here are our pick of the recipes you won’t want to miss from the show so far.
Two-ingredient home-made pasta recipe
If you can’t get dried pasta in the shops for love nor money, you can make your own with just flour and water.
- Add flour into a bowl (the amount depends on the number of people you’re cooking for)
- Add a splash of water
- Mix the two ingredients together with a fork – if it’s too sticky, add more flour
- Once shiny and not overly sticky, it’s already done.
- Roll it out until it’s thin.
- Dust with a little bit of flour and roll out again.
- When it’s shiny and not too sticky, it’s done.
- Cut the pasta into half a centimetre thick slices.
- Toss pasta between hands
- Add to boiling water.
Easy bread recipe
There’s nothing better than homemade bread, and Jamie’s simple recipe means anyone can bake a perfect loaf.Ingredients for the bread:
Ingredients:
- 1 x 7 g sachet of dried yeast
- 1 kg strong bread flour , plus extra for dusting
Method:
- Pour 650ml of tepid water into a large bowl.
- Add the yeast and mix with a fork for a couple of minutes.
- Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
- Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
- Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
- Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel.
- Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
- Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
- You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden.
- You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
- Once cooked, place your loaf on a cooling rack and allow to cool.
Chocolate cake recipe without eggs
Eggs are another item that is in short supply thanks to the panic buyers of the world, but you can make a delicious chocolate cake without any at all.
Ingredients:
- 200 g soft unsalted butter , plus extra for greasing
- 200 g hazelnuts
- 200 g quality dark chocolate
- 200 g self-raising flour
- 200 ml semi-skimmed milk
- 200 g golden caster sugar
Method:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Grease and line a deep non-stick 25cm x 25cm tray with greaseproof paper. If you don’t have a non-stick tray, simply grease what you’ve got and dust it lightly with flour before lining with the paper.
- Blitz the nuts in a food processor until fine.
- With the processor still running, snap in the chocolate, then add the butter, followed by the flour and a pinch of sea salt.
- Pour in the milk, then add the sugar, letting the processor do all the work bringing it together.
- Once smooth and combined, use a spatula to help you tip the mixture into your lined tray, spreading it out evenly.
- Bake for 18 minutes on the middle shelf of the oven, or until crispy and spongy at the edges, but still a bit gooey and wobbly in the middle.
- Now, you can either serve it warm with an extra grating of chocolate, some fresh fruit and a dollop of yoghurt, a scoop of ice cream or even custard, and enjoy it like a pudding. Or, let it cool into more of a gooey brownie.
Up Next
Easy pan pizza recipe
Pizza in a pan might sound like a typo, but Jamie proved you can make the yummy treat in quite an unconventional way.
Recipe:
- 2 Cumberland sausages
- olive oil
- 1 pinch of dried oregano
- ½ teaspoon fennel seeds
- 2 red onions
- 8 sliced jalapeños in brine
- 500 g self-raising flour , plus extra for dusting
- 50 g Cheddar cheese
Method:
- Preheat the oven to 240°C/475°F/gas 9 (full whack).
- Put a large non-stick, ovenproof frying pan on a medium-high heat.
- Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil.
- Use a wooden spoon to roughly break up the meat.
- Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
- Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper.
- Add the jalapeños and a splash of their vinegar.
- Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
- Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt.
- Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough.
- You want it to be pliable.
- Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
- Now, tip your topping out of the pan for a moment, returning the pan to a medium heat.
- Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
- Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
- Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up.
- Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling.
- Serve with a nice salad, if you like.
Five-ingredient chicken pot pie
Sometimes there’s just nothing you need more than a comforting hearty meal, and this chicken pot pie only needs five ingredients.
Recipe:
- 2 onions
- 600 g free-range chicken thighs , skin off, bone out
- 350 g mixed mushrooms
- 1 bunch of fresh thyme (30g)
- 375 g block of all-butter puff pastry, (cold)
Method:
- Preheat the oven to 220°C/425°F/gas 7.
- Place non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat next to it.
- Pour 1 tablespoon of olive oil into the larger pan.
- Roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the chicken thighs and finely chop the rest.
- Add to the onion pan.
- Cook for 6 minutes, or until golden, stirring occasionally.
- Place mushrooms in the dry pan, tearing up any larger ones.
- Let them toast for a few minutes, then add to chicken pan and put in half the thyme leaves.
- Remove pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Quickly roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil.
- Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden.
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Leftover veggies cauliflower mac and cheese recipe
Another hearty meal that will leave the family full up – and get rid of the veg that’s been kicking about in the salad drawer too.
Ingredients:
- Cauliflower or whatever vegetables you have left lying around, such as leeks, fennel and celery
- Pasta
- Milk
- Leftover bread pieces
- Mustard
- Cheese
Method:
- Boil your pasta then drain, but keep the pasta water
- Using the same pan you cooked your pasta in, put it on the heat
- Chop up your veggies and don’t worry about the technique
- Add butter to your pan and fry off the veggies without them colouring
- Finely slice the leaves from your cauliflower, add to the mix and fry off for five minutes until it softens up
- Add one heaped tablespoon of flour and mix in
- Add 1/2 carton of milk and 1/2 carton of water
- Season with pepper and salt
- Add a teaspoon of English mustard
- Slice up the rest of the cauliflower into chunk and add
- Grate your cheese (Jamie used leftover cheddar, halloumi, parmesan and feta), add to the pan, leaving some for topping, and turn off the heat
- Blend sauce, put past ainto baking dish and pour sauce over the top
- Add over the top the starchy cooking water saved from your pasta
- Top pasta dish with remaining cheese
- Take leftover bread and wrap in a tea towel, bash on work surface to create breadcrumbs and sprinkle on top of pasta
- Cook in the oven at 180 degrees celcius for 50 mins until crunchy and golden
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Jamie Oliver’s Keep Cooking And Carry On is on every weekday at 5:30pm on Channel 4.
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