Piri piri sea bass, feta and coriander sweet potato, spinach salad and Portuguese custard tarts:
I’ve had a copy of Jamie Oliver’s 30 minute meals for a while now, but have only ever picked dishes out of the menus, rather than trying to tackle a whole meal in one go. They’re really well designed if a bit frustrating as you need to plan in advance so that you’ve got all the right things in – e.g. I don’t normally have feta in, or ready-made puff pastry.
We decided to set ourselves the challenge of making a meal in 30mins, from start to finish we managed 35, which I am quite pleased with, even if the kitchen did look like a bomb site afterwards!
This recipe from Jamie Olive’s 30 Minute meals, was originally supposed to be made with chicken, but we didn’t have any in, and the butcher was closed as it was a Sunday, so we make it with some rather lovely sea bass – and I think it worked very well!
See if you can beat our time!
Piri Piri sea bass –
Start off by turning the oven on to 200°C and putting a large griddle pan on a high heat.
Put two large sea bass fillets on a plastic chopping board, flesh side down, and slash the meat on each one a few times. Drizzle with olive oil and season, and then put on the griddle pan that is heating up, skin side down. Cook until the skin is crispy and then take it out and pop it on a plate.
Slice 1 red pepper and 1 yellow pepper into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
For the piri piri sauce, peel and roughly chop half a red onion and add to the liquidizer with 2 peeled cloves of garlic. Add 2 red bird’s eye chillies (stalks removed), 1 tbsp of sweet smoked paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a glug of water. Whizz until smooth.
Pour the piri piri sauce you’ve just made into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the fish to the roasting tray with the sauce. Scatter over the sprigs of thyme and put the tray into the middle of the oven at 200°C for about 10 minutes or until the fish is cooked (it all depends on the thickness of your fillets).
Get the tray of fish out of the oven, sprinkle over a few coriander leaves and serve straight away.
Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon Cover with cling film and put into the microwave on full power for 15 minutes (or if, like us, you don’t have a microwave, boil these for 25 mins before you start the timer for the rest of the meal!).
Finely chop a red chilli and most of a bunch of coriander on a board, mixing as you go. Add 50g of feta and keep chopping and mixing.
Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season and serve.
Quickly dress a bag of rocket, still in its bag, with a slug of extra virgin olive oil, a good pinch of salt and pepper and the juice of ½ a lemon. Tip into a bowl and serve.
Portuguese(ish) custard tarts –
Dust a clean surface with flour. Unroll a 375g pack of puff pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes at 200°C, or until lightly golden.
Spoon 125g of crème fraîche into a small bowl. Add one egg, 1 tsp vanilla paste, 1 tbsp of golden caster sugar and the zest of 1 orange and mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven cook for a further 8 mins.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, don’t let it burn!
Pour some caramel over each tart, serve, check the timer to see how you managed and put your feet up!