5 Ingredients: Quick & Easy Food

by Jamie Oliver

Overview

NEW YORK TIMES BESTSELLER

Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration.

This edition has been adapted for US market.

Product Details

ISBN-13:	9781250205971
Publisher:	Flatiron Books
Publication date:	01/08/2019
Sold by:	Macmillan
Format:	eBook
Pages:	320
Sales rank:	230,692
File size:	248 MB
Note:	This product may take a few minutes to download.

About the Author

A global phenomenon in food and campaigning, Jamie Oliver has inspired millions of people to cook fresh, delicious food from scratch.

Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has sold over 46 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182 territories. As a result Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch.

Through his organization, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone’s health and happiness through food. His belief that business can be a force for good in driving positive change saw the Jamie Oliver Group achieve the prestigious B-Corp status in July 2020.

Jamie has now published 24 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie’s 2019 title Ultimate Veg has sold over 1M copies worldwide and is now the UK and Australia’s best-selling vegetarian cookbook since records began. Jamie’s latest book 7 Ways was released internationally in August 2020.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content for jamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

His portfolio of successful restaurants now spans 21 countries around the world, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs&spices, pasta, sauces and much more.

Jamie Oliver is a global phenomenon in food and campaigning. During a two decade television and publishing career he has inspired millions to enjoy cooking from scratch and eating fresh, delicious food. Through his organization, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone's health and happiness through food.

Hometown:

London, England

Date of Birth:

May 27, 1975

Place of Birth:

Essex, England

Read an Excerpt

CHAPTER 1

SALADS

HOISIN CHICKEN LETTUCE CUPS

SERVES 2 | TOTAL 17 MINUTES

1 ripe mango
2 tablespoons hoisin sauce
2 x 4-oz boneless, skinless chicken breasts
1 romaine lettuce (10 oz)
1 cup sprouting cress

Put a grill pan on a high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into 1/2-inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls.

Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside.

Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

CARROT & GRAIN SALAD

SERVES 2 | TOTAL 18 MINUTES

12 oz mixed-color baby heirloom carrots
1 pomegranate
1 big bunch of fresh mint (2 oz)
8 oz cooked mixed grains
1 1/2 oz feta cheese

Wash the carrots, halve any larger ones, then place in a large cold nonstick frying pan with 1 tablespoon 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 1 tablespoon of red wine vinegar and 2 teaspoons 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 over the feta, sprinkle over the reserved mint leaves, and tuck in.

SORTA SALMON NIÇOISE

SERVES 2 | TOTAL 18 MINUTES

2 x 4-oz salmon fillets, skin on, scaled, pin-boned
10 oz green beans
2 large eggs
8 black olives (with pits)
2 heaping tablespoons Greek yogurt

Place the salmon skin-side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5 1/2 minutes, alongside. Meanwhile, squash the olives and remove the pits, then finely chop the flesh. Mix half of the olives through the yogurt with a splash of red wine vinegar, taste, and season to perfection with sea salt and black pepper.

Remove the salmon to a board, then drain the eggs and beans in the colander. Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters. Flake over the salmon, discarding the skin, arrange the eggs on top, and dot over the remaining chopped olives. Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.

HARISSA SQUASH SALAD

SERVES 4 | FAST PREP 10 MINUTES | COOK 50 MINUTES

1 butternut squash (2 1/2 lbs)
1 heaping tablespoon rose harissa
2 ripe avocados
3 1/2 oz mixed salad leaves
1 x 4 1/2-oz ball of mozzarella cheese

Preheat the oven to 350°F. Carefully cut the squash into rough 2-inch chunks (seeds and all), then, in a roasting pan, rub all over with the harissa, 1 tablespoon of olive oil, and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft, golden, and gnarly.

With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl. Halve, peel, pit, slice, and toss in the avocados, then gently mix in the salad leaves. Use forks to divide and tear the hot squash (skin, seeds, and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.

FAVA BEAN SALAD

SERVES 2 | TOTAL JUST 15 MINUTES

7 oz fresh podded or frozen fava beans
1 oz whole almonds
1 x 17-oz jar of roasted red peppers in brine
1/2 a bunch of fresh Italian parsley (1/2 oz)
1 oz Manchego cheese

Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans. Toast the almonds in a dry grill pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.

Drain the peppers and open out flat, then char on the hot grill until bar-marked on one side only. Remove and slice 1/2 inch thick. Finely slice the parsley stalks, pick the leaves, then toss with the fava beans, peppers, 1 1/2 tablespoons of extra virgin olive oil, and 1 tablespoon each of red wine vinegar and brine from the pepper jar. Taste, season to perfection with sea salt and black pepper, and divide between your plates.

Finely shave over the cheese with a vegetable peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.

SMOKED SALMON PLATES

SERVES 2 | TOTAL JUST 15 MINUTES

1 small cucumber
6 sprigs of fresh dill
3 1/2 oz smoked salmon
1 ripe avocado
2 tablespoons cottage cheese

Use a vegetable peeler to strip the cucumber lengthways into fine ribbons. In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it. Pick and mix in most of the dill.

Drape and divide the smoked salmon between two plates. Halve, pit, peel, and add the avocado. Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor. Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra virgin olive oil, add a pinch of black pepper from a height, pick over the remaining dill, and tuck on in.

DUCK & ORANGE SALAD

SERVES 2 | TOTAL 24 MINUTES

2 x 5-oz duck breast fillets, skin on
1 baguette
1/2 oz shelled walnut halves
3 regular or blood oranges
1 oz watercress

Score the duck skin, rub all over with sea salt and black pepper, then place skin-side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.

Slice 10 thin slices of baguette (keeping the rest for another day). Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any seeds).

Finely slice the duck, place on the toasts, dotting any extra slices of duck in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

TUNA LIMA BEAN SALAD

SERVES 2 | TOTAL JUST 15 MINUTES

1/2 a red onion
1 celery heart
1/2 a bunch of fresh Italian parsley (1/2 oz)
1/2 x 23-oz jar or 19-oz can of lima beans (find them in Italian delis)
8 oz tuna packed in olive oil

Peel the red onion and slice it as finely as you can. In a large bowl, scrunch it with 1/2 a tablespoon of red wine vinegar and a little pinch of sea salt. Trim and finely slice the celery and pile on top of the onion. Finely slice the parsley stalks, add to the bowl, then pick over the leaves.

Drain the beans and place in a single layer in a hot non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil. Have faith, let them crisp up and get golden on the bottom, then turn so they crisp up on the other side.

Drizzle 1 tablespoon each of extra virgin olive oil and red wine vinegar over the onion salad, drain and flake in the tuna, then gently toss it all together. Divide the popped beans between your plates, pile the salad on top and sprinkle from a height with a good pinch of black pepper, then tuck in.

BEEF, BEETS, & HORSERADISH

SERVES 2 | TOTAL JUST 14 MINUTES

5 1/2 oz raw mixed-color baby beets
3 heaping teaspoons creamy horseradish
3 heaping teaspoons reduced-fat crème fraîche
1 3/4 oz watercress
1 1/2 oz finely sliced bresaola

Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1/2 a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish, and crème fraîche, then season to perfection with sea salt and black pepper. Delicately toss with the watercress and any reserved beet leaves.

Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.

CHERRY CHARD WILD RICE

SERVES 2 | TOTAL 28 MINUTES

3/4 cup mixed wild rice
7 oz rainbow chard
2 oz dried sour cherries
3/4 oz shelled walnut halves
1 1/2 oz feta cheese

Cook the rice in a pan of boiling salted water according to the package instructions. Trim the chard stalks, cut them off and pop just the stalks into a colander. Cover and steam above the rice for 3 minutes. Add the leaves, and steam for another 2 minutes, then remove. Meanwhile, finely chop the cherries and, in a large bowl, mix with 1 tablespoon each of red wine vinegar and rice cooking water, then 1 tablespoon of extra virgin olive oil. Finely slice the walnuts, then the chard stalks. Shred the leaves.

Drain the rice well, add to the cherry dressing bowl with all the chard, and crumble in the feta. Toss well, then taste and season to perfection with sea salt and black pepper. Dish up, and sprinkle over the walnuts.

CRISPY SMOKED MACKEREL

SERVES 2 | TOTAL JUST 10 MINUTES

2 x 2 1/2-oz smoked mackerel fillets
10 oz vac-packed or freshly cooked beets
1 3/4 oz watercress
2 teaspoons creamy horseradish (or use fresh, if you prefer)
2 tablespoons plain yogurt

With a sharp knife, slash the mackerel skin at 1/2-inch intervals, then place skin-side down in a non-stick frying pan on a medium heat to get super golden and crisp. Meanwhile, drain the beets, saving any juice. Finely slice the beets – I like to use a crinkle-cut knife. Arrange on your plates and pile the watercress on top.

Stir the horseradish into the yogurt, then taste and season to perfection with sea salt and black pepper. Place the crispy mackerel on top of the salads, then dot around the horseradish yogurt. Mix the beet juice with 1 tablespoon of extra virgin olive oil and drizzle over the top, then tuck in.

TASTY WARM LENTIL SALAD

SERVES 4 | TOTAL JUST 13 MINUTES

1 3/4 oz anchovies in oil
1 preserved lemon (3/4 oz)
14 oz broccolini
1–2 fresh mixed-color chilies
1 lb cooked lentils

Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, loosening with a little more water, if needed.

Trim the broccolini and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind. Finely slice the chilies. Drain the broccolini, return to the pan over the heat, and toss with the lemon, most of the chili, and 1 tablespoon of extra virgin olive oil. Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing, and scatter with the reserved chili. Finish with 1/2 a tablespoon of extra virgin olive oil.

TAHINI CARROT SLAW

SERVES 2–4 | TOTAL 20 MINUTES

2 heaping tablespoons mixed raw seeds
1/2 a clove of garlic
1 lemon
10 oz mixed-color carrots
2 crunchy eating apples

Toast the seeds in a dry non-stick frying pan on a medium heat until lightly golden, tossing regularly, then remove. Put three-quarters of the seeds into a pestle and mortar with a pinch of sea salt, and pound until fairly fine. Peel and add the garlic, then smash to a paste. Squeeze in the lemon juice, then muddle in 1 tablespoon of extra virgin olive oil and a tiny dribble of red wine vinegar to make a delicious tahini-style dressing.

Wash the carrots, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Core and slice the apples the same way, then toss both with the tahini dressing. Taste, season to perfection with salt and black pepper, then scatter over the remaining seeds.

WATERMELON, RADISH, & FETA SALAD

SERVES 2 | TOTAL 18 MINUTES

2 tablespoons pine nuts
14 oz watermelon
7 oz radishes, ideally with leaves
4 sprigs of fresh mint
1 3/4 oz feta cheese

Toast the pine nuts in a dry non-stick frying pan on a medium heat for 1 minute, or until lightly golden, tossing regularly, then remove. Cut off the watermelon rind, pick out any seeds, then slice as finely as you can. Very finely slice the radishes, keeping any nice leaves attached, then gently dress both with 1 tablespoon of extra virgin olive oil and 2 tablespoons of red wine vinegar. Taste and season to perfection with sea salt and black pepper.

Arrange the watermelon and radishes on your plates or a sharing platter, sprinkle over the pine nuts, then pick over the mint leaves. Crumble over the feta, and finish with a pinch of pepper from a height.

PROSCIUTTO CELERIAC SALAD

SERVES 2 | TOTAL JUST 10 MINUTES

7 oz celery root
2 teaspoons whole-grain mustard
2 heaping tablespoons Greek yogurt
1/2 a bunch of fresh tarragon (1/2 oz)
4 slices of prosciutto

Peel the celery root, then finely slice into matchsticks with good knife skills, using the julienne cutter on a mandolin (use the guard!), or a coarse box grater.

In a bowl, dress the celery root with the mustard, yogurt, and 1 tablespoon each of extra virgin olive oil and red wine vinegar. Scrunch and massage together. Pick in the tarragon leaves, mix well, then taste and season to perfection with sea salt and black pepper. Divide between two plates, then wrap the prosciutto in waves around the outside. Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.

SWEET POTATO SALAD

SERVES 2 | FAST PREP 9 MINUTES | SLOW COOK 1 HOUR

2 large sweet potatoes (10 oz each)
1 lb ripe mixed-color tomatoes
4 scallions
1 3/4 oz arugula
1 1/2 oz feta cheese

Preheat the oven to 350°F. Scrub the sweet potatoes clean, place in a roasting pan, and bake for 1 hour, or until soft through.

Once done, roughly chop the tomatoes, trim and finely slice the scallions, then toss it all with 1 tablespoon of extra virgin olive oil and a splash of red wine vinegar. Taste and season to perfection with sea salt and black pepper.

Tear the soft sweet potatoes between two plates. Toss the arugula through the tomatoes, then pile on top. Crumble over the feta, drizzle with 1 teaspoon of extra virgin olive oil, and sprinkle from a height with a pinch of pepper.

NUTTY KALE SALAD

SERVES 2 | TOTAL JUST 14 MINUTES

3/4 oz blanched hazelnuts
7 oz mixed-color kale
1/4 cup buttermilk
1 oz Parmesan cheese
1 lemon

Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crush and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go. Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts. Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice. Scrunch and massage the kale to soften it. Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnuts, then drizzle with 1 teaspoon of extra virgin olive oil.

(Continues…)

---

Excerpted from "5 Ingredients – Quick & Easy Food"
by .
Copyright © 2018 Jamie Oliver.
Excerpted by permission of Flatiron Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Title Page,
Copyright Notice,
Dedication,
INTRODUCTION,
SALADS,
PASTA,
EGGS,
CHICKEN,
FISH,
VEG,
BEEF,
PORK,
LAMB,
RICE & NOODLES,
SWEET TREATS,
NUTRITION,
THANK YOU,
INDEX,
About the Author,
BOOKS BY JAMIE OLIVER,
Copyright,