Jamie Oliver selects three mouthwatering recipes
Sticky lamb chops, quick Asian fishcakes and for those with a sweet tooth: cherry chocolate mousse
Sticky lamb chops
JAMIE OLIVER’S STICKY LAMB CHOPS
6 lamb chops, French-trimmed (600g total).
200g mixed-colour baby heritage carrots.
8cloves of garlic.
Half a bunch of fresh thyme (15g).
Serves two: Takes 15 minutes
Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large, shallow casserole pan on a medium-high heat. Leave for five minutes to render and crisp up. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
Gently turn the chops on to their sides, to cook for two minutes on each side, or until golden, but still pink in the middle. Meanwhile, use a speed-peeler to peel strips of zest from one orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
Remove the chops to a plate to rest, then squeeze the juice from all three oranges into the pan. Let the juice bubble and reduce until sticky. Quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
Sat fat 14.7g.
QUICK LEMON FISHCAKES
One stick of lemongrass.
6cm piece of ginger.
½ a bunch of fresh coriander (15g).
500g salmon fillets, skin off, pin-boned,
from sustainable sources.
4tsp chilli jam.
Serves four: Takes 22 minutes
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties.
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.
Sat fat 2.9g.
CHERRY CHOCOLATE MOUSSE
200g dark chocolate (70%).
1 x 400g tin of black pitted cherries in syrup.
200ml double cream.
4 large free-range eggs.
2tbs golden caster sugar.
Serves six: Takes 30 minutes
Melt the chocolate in a heat-proof bowl over a pan of gently simmering water, then remove to cool for 10 minutes. Meanwhile, simmer the cherries and their syrup in a nonstick frying pan on a medium heat until thick, then remove.
Whip the cream to very soft peaks. Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine. Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff. Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.
Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.
Sat Fat 14.8g.