Piri Piri chicken, rocket salad, dressed potatoes and Portuguese tarts – A Jamie Oliver 30 Minute Meal (in 70 minutes)

By foodiva

Ingredients

• CHICKEN
• 4 large chicken thighs, skin on and bone in
• 1 red pepper
• 1 yellow pepper
• 6 sprigs of thyme
• SALAD
• 1 x 100g bag of pre-washed wild rocket
• 1/2 lemon
• PIRI PIRI SAUCE
• 1/2 red onion
• 2 cloves of garlic
• 1-2 bird’s-eye chillies
• 1 tbsp sweet smoked paprika
• 1 lemon
• 2 tbsp white wine vinegar
• 1 lemon
• 2 tbsp white wine vinegar
• 1 tbsp Worcestershire sauce
• A bunch of fresh basil
• SEASONINGS
• Olive oil
• Extra virgin olive oil
• Sea salt and black pepper
• POTATOES
• 1 medium potato
• 2 sweet potatoes
• 1/2 lemon
• 1 fresh red chilli
• A bunch of fresh coriander
• 50 g feta cheese
• TARTS (MAKES 6)
• Plain flour, for dusting
• 1 x 375g pack of pre-rolled puff pastry
• Ground cinnamon
• 125 g créme fraîche
• 1 tsp vanilla paste or vanilla extract
• 5 tbsp golden caster sugar
• 1 egg
• 1 orange

Details

Servings 6
Adapted from chewtown.com

Preparation

Step 1

cookbook by Jamie Oliver after we watched a few of the episodes together. In the show, Jamie makes “knocking up” three to four dishes in 30 minutes look effortless so I decided that trying one of the 30-minute meals on the night of the premiere would be a perfect tribute.

I will just start by saying that if you don’t move at the speed of light, and your kitchen is not state of the art (eg. your oven cooks quicker at the back than the front, your cooktop is electric not gas, and you aren’t using the world’s best blender), then from the outset you will realise that 30 minutes is ambitious. Lucky for me, I had all this pegged, so I gave myself a generous 60 minutes before the start of Masterchef to get it all done.

About 20 minutes in, the kitchen was an absolute mess, I had 3 dishes going at once, ingredients all over the place and was screaming for Scotty to “HELP ME!” by putting away some of the mess I had created. I mean, it’s not like I wasn’t organised… I had gotten all the ingredients out and sectioned into their dishes, had the oven on, the stove top heating and a clear bench before I started.

Once the meal was done though it was fab! All the elements were really easy to cook and tasted great, but we loved the dressed potatoes and Portuguese tarts best and will definitely make them again. Below is the recipe for all four dishes taken from

(MAKES 6)

TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a large griddle pan on a high heat.

CHICKEN: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.

TARTS: Spoon the créme fraîche into a small bowl. Add the egg, vanilla paste or extract, 1tbsp golden caster sugar and the zest of 1 orange. Mix well.

PIRI PIRI SAUCE: Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.

CHICKEN: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

TARTS: 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 créme fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

CHICKEN: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.

TARTS: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4tbsp golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.

POTATOES: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

TARTS: Pour some caramel over each tart (they’ll still be wobbly). Put aside to set.

POTATOES: 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, then take to the table.

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