Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up. 5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Med. With over 125 utterly delicious, easy-to-follow recipes, it's about making everyday cooking super-exciting, with minimal fuss – all while transporting you to sunnier climes.
INDEX
Tunisian Prawn Spaghetti
Fragrant rose harissa, zingy lemon & fresh parsley
“Tunisians are one of the biggest pasta eaters on the planet and they have a whole load of their own pasta shapes and techniques. Harissa really amplifies the sweetness of the prawns here – delicious!”
Serves: 2
Total time: 22 minutes
150g dried spaghetti
8 large raw shell-on king prawns
2 teaspoons rose harissa
½ a bunch of flat-leaf parsley (15g)
1 lemon
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, peel the prawns, removing and reserving the heads and leaving the tails on. I like to run a small sharp knife down the back of each, discarding the vein, so they butterfly when they cook. Toss the prawns with the harissa and leave to briefly marinate.
Place the prawn heads in a large frying pan on a medium heat with 1 tablespoon of olive oil and fry until golden all over, stirring regularly and gently squashing to extract amazing flavour. Roughly chop and reserve the top leafy half of the parsley, then finely slice the stalks and add them to the pan with a pinch of sea salt and black pepper. Fry for 1 minute, then add the marinated prawns and cook for 1 minute on each side. Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, then toss together, loosening with a splash of starchy cooking water, if needed.
To serve, pick out and discard the crispy prawn heads and cut the remaining lemon half into wedges for squeezing over.
|
ENERGY |
FAT |
SAT FAT |
PROTEIN |
CARBS |
SUGARS |
SALT |
FIBRE |
|
373kcal |
9.3g |
1.2g |
19.2g |
56.3g |
3.2g |
0.9g |
2.8g |
Herby Steak & Crispy Potatoes
Green pesto, juicy mixed-colour tomato salad & crushed pistachios
"Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat. I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture."
Serves: 2
Total time: 30 minutes
500g red-skinned potatoes
1 x 300g sirloin steak
4 teaspoons fresh green pesto or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios
Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.
Cut the fat off the steak, then roughly chop the fat and place in the pan to render. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking. Remove to a plate to rest. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates. Dress with a splash of red wine vinegar and a drizzle of virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices. Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil, if you like.
|
ENERGY |
FAT |
SAT FAT |
PROTEIN |
CARBS |
SUGARS |
SALT |
FIBRE |
|
735kcal |
42.1g |
11.7g |
40g |
51.8g |
9.5g |
1.4g |
6.4g |
Easy Fig Tart
“Take the fuss out of creating a show-stopping dessert with this super-quick no-cook fig tart – a delicate base of crushed fruit and nuts, topped with yoghurt, figs and a drizzle of honey.”
Serves: 8
Total Time: 10 minutes, plus chilling
300g luxury fruit and nut mix
500g Greek yoghurt
1 teaspoon vanilla bean paste
1 teaspoon runny honey, plus extra to serve
4 perfectly ripe figs
Line a 20cm springform cake tin with greaseproof paper. Tip the fruit and nuts into a food processor and blitz until fine and tacky (it should be easy to mould with your hands), then push and press it into the base of the lined tin, and 2.5cm up the sides.
Leave to firm up in the freezer for 1 hour. When the time’s up, mix the yoghurt with the vanilla and 1 teaspoon of honey, then spoon into the chilled tart case. Freeze for 1 further hour, or until slightly set. Release the tart from the tin, halve or quarter the figs and arrange nicely on top, then drizzle generously with honey, to finish.
|
ENERGY |
FAT |
SAT FAT |
PROTEIN |
CARBS |
SUGARS |
SALT |
FIBRE |
|
272kcal |
16.3g |
4.7g |
7.2g |
23.3g |
22.6g |
0.1g |
2.5g |
5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.
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