Simplify your life in 2018: Jamie Oliver’s latest book 5 Ingredients: Quick & Easy Food focuses on delicious recipes that require just five main ingredients and make cooking as stress-free and easy as possible. We’re in. In our #HLTrendsIssue, we’ve noticed the increasing popularity of simple eating. Here, we find five recipes that use five ingredients or less.
Egg and mango chutney flatbreads
4 large free-range eggs
100g self-raising flour, plus extra for dusting
6T natural yoghurt
2T mango chutney
1 fresh red chilli
Lower the eggs into a pot of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, put a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour with a little pinch of sea salt, 4T of yoghurt and 1T of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under 0.5cm thick. Cook for 3 minutes, or until golden, turning halfway.
Dot the mango chutney and remaining yoghurt over the breads. Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like. Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra-virgin olive oil and season with salt and black pepper from a height.
Flame-grilled oysters with parsley-and-garlic butter
250g softened butter
3 garlic cloves, peeled and crushed
1/3 cup chopped flat -leaf parsley
freshly ground pepper, to taste
24 fresh oysters
Mix the butter, garlic, parsley and pepper in a medium-sized bowl until well blended.
Place a teaspoon of the butter on top of each opened oyster and arrange the oysters on a braai grid. Place the grid directly onto the open flames of the fire, allowing the flames to encase the oysters. The oysters will be cooked in a melted aromatic butter sauce in under a minute. Remove them from the fire carefully as the shells will be very hot. Alternatively, the oysters can be cooked under a grill.
Carrot and grain salad
350g mixed-colour baby heritage carrots
1 big bunch of fresh mint (60g)
1 x 250g packet of mixed cooked grains
40g feta cheese
Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1T of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1T of red-wine vinegar and 2t of extra-virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.
Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate the feta cheese over them, garnish with the reserved mint leaves, and tuck in.
Maple-glazed quince and Gorgonzola terrine
250ml sweet dessert wine
175ml maple syrup
A pinch of salt
250g Gorgonzola cheese, broken into pieces
Preheat the oven to 190°C. Peel the quinces and cut each into six wedges. Cut out the seeds and core, and place in a deep roasting dish. Dress with dessert wine, cover with aluminium foil and bake, covered, for 40 minutes until soft. Remove the foil and spoon the syrup and salt over them. Bake for a further 10 to 12 minutes uncovered, then remove from the oven and allow to cool completely.
Line a terrine tin with clingwrap and place a layer of the cooled quince on the base. Top with Gorgonzola pieces and another layer of the quince. Press down lightly and refrigerate for one house before cutting into slices. Serve with bread wafers and sweet wine.
Easy rustic gnocchi
400g floury potatoes
50g plain flour
Half a bunch of fresh thyme (15g)
50g Parmesan cheese
Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender. Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface. Fill the empty pan with boiling kettle water and place on a high heat. Use your hands to scrunch the flour with the potato, then divide the dough into 24 pieces. Squeeze each in your palm to compress into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.
Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1T of olive oil, stirring occasionally. Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in. Grate most of the Parmesan over finely and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season, then dish up. Grate the remaining Parmesan over, strip over the remaining thyme, and finish with a little drizzle of extra-virgin olive oil.