![]() The creaminess of the yoghurt-tahini sauce marries perfectly with the sweet pops of tomato and vibrant okra, and the overall fanciness of the dish made it seem like I spent a lot more time on it than I actually did. All you have to do is dry fry the okra and tomatoes and assemble on top of tahini-laden yoghurt and season with red wine vinegar and dukkah (which I made from dry-frying ground cumin, coriander, sesame seeds, fennel seeds and almonds instead of buying). One of the easiest recipes in the book has to be the charred okra salad. The result isn’t as ‘oozy’ as Oliver’s picture suggests, but my substitute cheese could be to blame, nonetheless everyone agrees it’s very tasty - while feeling lighter than a traditional lasagne. There’s no better way to get flavour out of a butternut squash than to roast it, and aside from the time this takes, it’s an easy - and fun - dish to put together, scooping out the roasted flesh and spreading across fresh lasagne sheets before crumbling over fried chestnuts and cheese and assembling. Taleggio, a mild Italian semisoft, wash-rind cow’s milk cheese, wasn’t in a large supermarket or cheesemonger - who suggested a French Mont des Cats instead. Reminiscent of Italian panzanellas, this dish couldn’t have been simpler to put together (although not super-quick) is nutritious, comforting and very tasty, with the added bonus of cheap ingredients.Īnother night I rustle up Oliver’s roasted squash lasagne, with chestnuts, taleggio and crispy sage, for a family dinner - the autumnal ingredient combination sounds delicious, but I do have trouble getting hold of one of the five. Well, I start simple for a weekday dinner and attempt the baked tomato soup. This is an undated handout photo of the book jacket of 5 ingredients Mediterranean by Jamie Oliver, published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited. Oliver then crosses the Med for the likes of Tunisian kafteji (chopped-veg street food) and Moroccan-inspired squash tagine with chickpeas, ras el hanout, olives and dates before heading east for Turkish flatbreads called pides are packed with colourful veg, mint, pistachio and feta and Palestinian-style spiced chicken generously covers dark, sticky onions, pine nuts and flatbreads (which are shop-bought, no judgment from us). ![]() You’ll find Spanish influence in grilled asparagus with salmorejo (usually a type of soup) sauce, pata negra and paprika, a French Marseilles fish soup with fennel, Greek pork and prune stew and Italian pistachio panna cotta, inspired by Arabic flavours found in Sicilian cuisine. So purists might not approve, but the time-poor among us will really appreciate the simplicity and corner-cutting.Īs with all his recent books, you’ll need a few very basic pantry ingredients like olive oil and red wine vinegar, and not one of the recipes is longer than half a page - some even just one paragraph.Ĭhapters are pretty standard (but practical) covering salads, soups and sarnies, pasta, veg, pies and parcels, seafood, fish, chicken and duck, meat, and finally, sweet things. Using just five (helpfully individually pictured on each page) requires some clever additions to pack in flavour, though - a bag of mixed frozen veg counts as one, for example, or shop-bought tzatziki. For beginner cooks, long lists of ingredients can be intimidating, not to mention costly, and even seasoned home cooks need ease sometimes, too. ![]() The concept - of just a handful of ingredients needed for each dish - is, at its core, uncomplicated and easy to digest. So, what can you expect from 5 Ingredients Mediterranean? Jamie Oliver, author of 5 Ingredients Mediterranean. Luckily, I’m Oliver’s target market for this particular ‘solution-based’ book as he so calls it as a working mum, I’m time-poor, my skills in the kitchen are fairly basic - but I’m a foodie and will always be looking for flavour-packed dishes. One thing’s usually a given though - the dishes will be tasty. Over the years (The Naked Chef first graced our TV screens in 1999), it’s fair to say Oliver, with his jovial, no-nonsense, man-of-the-people image, has made home cooking doable for many people who otherwise wouldn’t cook and given others a go-to stash of reliable recipes when you don’t have the time or inclination for complicated.
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