6 Easy Seafood Recipes With Jamie Oliver
so we're going to do a beautiful recipe this is
like the coolest little thing to do with prawns you'll need fresh king prawns garlic lime curry
powder and sweet mango chutney it's an amazing process and recipe that gives you texture crunch
softness sweet sour spice it's really really good so big pan let's whack that on a medium high
heat we're going to be biging up prawns of course so we've got 300 grams of prawns here
these are absolutely delicious they're freshh uh you can see by the beautiful blue color I love
this size really really nice I find it gives you the best kind of sweet flavor they've got all
their shells on and I always look for the MSE approved accreditation so they're sustainable
right so 300 G of prawns what I want to do is make it easy to pick it up and eat it most of
the flavor is in the head so I'm just going to peel the prawn all the way down to the tail and
you can leave the tail on as well now by peeling this prawn we can do a couple of other things as
well one is remove the little Vein from down here and you can do that easily by just running a knife
carefully down the back of a prawn it's very very simple and if you put that tip in you'll pull
out this little vein like that and you can just lose that but also by running the knife down there
you're allowing this prawn to Butterfly and what that means is just to open up like a butterfly
this is a stunning way to prep your prawns and a great tip to help them take on added flavor
in the pan okay so we are all done garlic we're going to use quite a bit of actually we're going
to use six cloves of garlic which for two people you know that's kind of cracking on a lot but
we're going to make them sweet and delicious so it's not going to be garlicky sort of in a
pungent horrible way we're going to flavor the oil to cook the prawns in and we're going to make
them like little crisps like literally like crisps try and slice the garlic the same thickness
if you don't then you won't get that lovely even cook so they're all Crispy Crunchy so a
bit of love goes a long way so the garlic is done then I'm going to be using a couple of little
condiments that make this dish first one is a good curry powder a really nice blend of all those
spices right each kind of curry powder varies pick one that you like they're in all the super
markets then the star of the show as well as the prawns of course a nice mango chutney because you
get so many layers of flavor you get a real bang for your buck but most importantly you get that
glaze and that sort of sweetness that Rifts off the spice and off the garlic that's going to be
amazing so in a pan I'm going to add a tablespoon of oil and then I'm going to go in with the garlic
if you angle the pan like this you almost create like a little mini deep fat fryer garlic is very
sensitive it's got natural sugars in there and I want to fry them until they're crisp and golden
if you make them kind of go black they'll go slightly bitter so these are looking really good
so all the Garlic's out now we turn the heat up and we've got this gorgeous garlicky oil so we
go in with a teaspoon of curry powder just move the oil into that curry powder and it just start
to toast and go beautiful then we can go in with our prawns and they'll go from that amazing blue
color of the raw prawn and as the heat penetrates it you know it will start turning that amazing
pink and where you've butterfly it it will start to transform here we go look at those colors
woohoo so that garlic oil is infusing with the curry powder and don't forget we've got loads of
flavor in those corn heads there look there there oh yes and they're basically done now you don't
need to overcook prawns at all we're going to go in with one nice big spoon of mango chutney
so now the Mango's in there this is kind of the sizzle time right it's going to glaze it
it's going to shine and then onto the plate we go some of that lovely juice just in the middle
and then we get those beautiful garlic chips and we just sprinkle those in and around then
our last ingred ingredient is lime so little strokes of the lime zest makes all the difference
then we can simply just slice that into a little wedge a fantastic little Sizzle plate it would be
impossible to not want to get stuck into that lime juice over the top don't be polite about it get in
there oh yeah absolutely delicious the crunch of the garlic was totally worth it every now and
again you get a little chunk of mango the pra in all of that just work really well you've still
got the sweetness they're perfectly cooked fresh zingy sweet and sour hot and sizzling I love
it quick to prep and ridiculously tasty my lips smacking sticky mango prawns a pleasure to cook
and a joy to share next up my one pan fabulous fish a speedy supper that guarantees perfect
rice every time I'm going to make a fantastic tray bake or pan dish one pan five ingredients
brilliant combo using white fish fets basmati rice green olive tapenade cherry tomatoes and
fragrant fresh Basel everyone needs a great one dish up their sleeve and this my friends is
a cracker it's super healthy I'm using some beautiful hadock here but you could use any lovely
white fish and I always look for the msse approved accreditation so they're sustainable right so I
got two chunks so this method is brilliant we're going to use a moero style pan it's all going
to cook in here to put the heat on we're going to use 300 G of basmati rice which is about
a Mug's worth a little pinch of salt basic seasoning very important then I'm going to top
it up with 600 Ms of cold water straighten the pan you want to let it just boil for 4 minutes
okay and by then the rice will have started to swell and that's when we add our fish and then
I want to add some tapenade so it's basically mint mined or chopped black or green olives I've
got green olive here just get two heat teaspoons and just stir that through the rice so that's
a really nice basic seasoning we're going to give it 4 minutes then we'll add the fish we
want four clear portions like that fantastic now I've got 350 G of cherry tomatoes you could
use any Tomatoes you like but if you have a look down the markets or supermarkets now you'll see
they're selling all kinds of wonderful colors and shapes they're just so pretty this is a to Ely
stress free supper no tricky techniques simply slice your tomatoes in half we're going to dress
this with a pinch of salt and pepper and I'm going to go in with a tablespoon each of olive oil
and vinegar and then Basel get yourself about eight sprigs what I'm doing is just picking the
pretty little leaves of Basel and putting that to one side and then the bigger leaves go into my
salad and then once I've got that I'm going to just grab the basil like this and have a little
tear up and then a little toss up so what this is going to do is season flavor and draw out the
natural moisture in those gorgeous Tomatoes this rice has had 4 minutes so I'm going to take these
beautiful fillets and I'm going to just snuffle them in there and I'm going to sprinkle all those
lovely herbs and tomatoes in and around and then look at all those juices pour all those in this
is all flavor and the rice is going to protect the fish it will also absorb the flavor from
the fish and everything's going to share let that chug along for 10 minutes on a medium high
heat cooking everything in one pan boosts flavor and guarantees perfect rice and delicate fish
so let's have a look very nice so let's try the rice okay it's cooked The Last Remnant of water
is going and you can see how the tomatoes have just kind of given up all their beautiful flavor
so let's turn that off now I can hear it just crackling few of those lovely
little Basel leaves on top little of extra virgin olive oil and a little
teaspoon of tapenade just to go down that little Galley this is real comfort food but
it also takes the fear out of two things I still think there's a lot of people out there
that are frighten to cook fish and rice this solves both and one thing to wash up to feed
four people Joy so let's have a little look at the fish lovely juicy flakes of fish and
of course we're cooking it in that fantastic moist environment right but it's sucking up the
flavor from the tomatoes and from the tapenade M the flavor is massive sweetness
saltiness oh it's just delicious and it's the quickest little dinner
ever it's five ingredients in a pan 15 minutes later you got not
just food but a feast it is delicious my perfect one pan fish easy cooking
to make you really happy at the end of a busy day to reality next up my stupidly simple crispy
squid and smashed avocado a sexy starter for sharing that you can rattle out in minutes it's a
great great combo people go nuts for this you'll need fresh squid whole meal flour hot chili sauce
avocado and fresh limes I want to show you how to make something that I love to do at home as
a starter or as a nice little sort of nibble on a lovely Summer's Day glass of wine really
civilized but good flavors so first up about a centimeter just over of olive oil I'm going to
heat that up on a medium high heat um so that's doing its thing next up 250 g of squid and for
extra texture use the tentacles and all so I'm going to line up the squid and just cut it into
centimeter slices like so I think people are quite scared to cook squid at home so clearly there's
like a a little worry about how do you do it you know is it complicated so let's kind of go for it
because it is a wonderful little treat to master so Squid goes in we're going to add whole wheat
flour handful couple of tablespoons and we're just going to toss that around and it will immediately
stick to it so that's your coating so when you're tossing these up just make sure you open up the
little squid you know so you can get the flour in there and if you want to add more then feel
free to add a little bit more flour and just make it light and covered and fantastic so look
at that legs tube FRS nice get your oil nice and hot then pop a piece of squid in as a test when
it turns golden it's time to get your squid in so that's frying quite nicely and we're going to go
straight in to our oil this is a super Speedy way to cook but always take care when you're frying so
we're going to cook this for about 3 to 4 minutes until really crispy and golden so that's the
perfect amount of time to make a smashed avocado it couldn't be simpler just have it Stone it
and peel grab the fork and I'll just give it a nice little mash up let's season this up
so we want double flavor out of this line get a fine little grater we want the zest and
there's so much flavor in the zest in with the lime juice look at that you want it to have that
kind of attack a little pinch of salt and pepper look at it good old mix delicious I'm going to
do this as a share plate I'm going to take our lovely smash here to just use the back of
the spoon just to sort of give it a little smudge around like that so this is looking
really good now in just a few minutes your squid will be golden and crispy a stunning
Seafood starter or sharing plate ready in no time look at the color guys guys look at the color then just give it a little seasoned
with sea salt give it a little jiggle about to get rid of that excess oil and
then just make your stack of squid legs frilly bits look at that couple of pieces
of the lime and then good old chili sauce give it a nice little drizzle around and
there you have it crispy squid smash the Cavo what a joy so come on let's make
a mess let's get in there chili sauce oh so good quite like getting the little rings
and just kind of filling it up with the avocado proper little classic five ingredients and
glorious my soup top crispy squid and lime smashed avocado no fuss food that's a pleasure to
make and an irresistible treat to share first up my supercharged Sesame sear tuna with a cheeky
hack for an instant Asian flavor punch a joyful dish that's unbelievably quick and ridiculously
easy so we're going to do a beautiful seared Sesame tuna it takes less than 10 minutes to cook
it's really healthy you're going to love it using fresh tuna steaks Japanese miso paste sesame
seeds spring onions and crunchy sugar snap peas so let's put those five things together in the
most beautiful way let me show you our tuna here when it's kind of shiny and clear and rosy red
you know it's worth buying stick to yellow fin or skipjack tuna uh they're much more sustainable
look for the MSC certified approval which is really really important absolutely beautiful now
we're going to encrust that with sesame seeds it's going to give you the most amazing texture crunch
flavor it's really really good but to stick that to that we need a nice little surprise ingredient
that you might not have used before miso you can get it in all the supermarkets and this is a
fermented bean product you get this amazing sort of big meaty Savory salty flavor it's really
useful to season the fish and let the sesame seeds stick to it it couldn't be any simpler get
yourself a nice Heap tablespoon of the Miso and just divide it onto the two chunks of fish miso
paste gives an instant hit of Asian Umami flavor simply slather it on all sides of the steak now
what I want to do is get the sesame seeds and just sprinkle those on a little board like that
and we'll take our tuna steak and then just plop it on just shake it like that and essentially
what we've done is we've created almost like a breadcrumb topping but with sesame seeds look at
that couldn't be easier a great trick to learn and look at that it looks cool it will taste
cool it protects the fish it flavors the fish three ingredients working really hard and one and
a half minutes on each side super quick cooking so pan medium heat tablespoon of olive oil and just
lay that tuna in the pan just press the steaks a little bit to make it really flat while the tuna
Sears it's time to prep your veg slice the spring onions at an angle about the same length as the
sugar snap peas and if you kind of look at this guys it's kind of the same size right you got
lovely sweet sugar snap peas and a little slice of spring onion beautiful take a little look at
these steaks and for me the genius of this dish is by the time the sesame seeds are golden the fish
is blushing and perfectly cooked inside you can see the little bits where the miso's just caught a
little bit and caramelized we always presume that tuna has to be cooked all the way through fresh
tuna is a different game right you're supposed to cook it almost like you know lamb or steak you
know leave some blush in there some red and then that way it's incredibly elegant this really is
quickfire cooking with the tuna steak cooked to Perfection let it rest for a couple of minutes
while you flash fry the veg turn the gas up and we go straight in with the sugar snap peas and
the spring onions there's hardly any oil in that pan okay so it's going to kind of scold and Char a
little bit and you're going to see like the little thin layer of the sugar snap peas sort of bubble
up a bit and kind of just take on color and it'll be so sweet on the inside so it's a lovely way to
cook cuz it feels Smoky and sweet and these just need literally 2 minutes in a pan and as it heats
up the sugar snap it kind of like swirls that with steam little pinch of salt and then just a little
bit of vinegar tiny bit and it will cook away and it just gives it that little element of like on
the back of the now but works really really well gorgeous go back to our lovely little steaks here
I'm going to slice them across about a centimet thick you got that contrast of the crispy Golden
Top with the light delicate tuna so I'm just going to lay that over the veggies lovely bit of extra
virgin olive oil come on let's have a little try oh yeah it's so good so quick so healthy and
something a little bit different delicious a supercharged 10minute meal for days when
life's too busy for complicated cooking we're going to make the most amazing quick
little dinner it's delicious I love this dish using hand dive scallops black pudding
frozen peas mint and perfect spuds for Ma masing seared scallops with Crispy black
pudding hear me out with Crispy mint and smashed peas and potato five ingredients
working really really hard first job get the mash on Cut 400 G of Maris Piper potatoes
into 2 cm chunks I'm not going to peel it so I'm saving time and also a lot of the nutrition
is in the skin so I gain nothing I gain nothing in this dish by sitting there peeling it right
cuz we're going to have peas in there as well lovely Vivid green gorgeous sweet pea potato
mash calm down Jamie it's just a dish we'll boil those for about 10 12 minutes they'll cook
really quick because you've cut them really small so scallops black pudding it's a beautiful
combination don't knock it until you've tried it have a look at these scallops they're beautiful
they're really amazing things while the mash Cooks you've got plenty of time to prep the other four
ingredients let's talk about herbs mint love it one of my favorite herbs take the bigger leaves
and pick them off put them to one side and then you can take your smaller leaves these are going
to be fried and many people have never ever fried mint before and it is a joy the big leaves are
going to go in the mash okay so let's take a nice little chunk off the black pudding here
all five ingredients need to work really hard and black pudding is your fast tract to flavor
and texture it Cooks up so crispy and amazing so that goes in the pan first and then what I'm
going to do is just prep my scallops a little bit I'm going to leave most of these ho but I do want
to show you a preparation with our little scallop if I just score this you know very carefully it's
very easy nothing cheffy at all halfway down like a little chest board that will open out like a
flow and it creates texture so we're going to just add a little tablespoon of olive oil season
the scallops with a little salt not too much remember they're from the sea then we're going to
go with the two scored ones first and you see what happens scallops are brilliant when
you're in a hurry because they cook so quickly simply sear them for 2 minutes on each side and we'll go in with the mint leaves and
they're going to go really crispy and they'll snap in your mouth it's mint like you've
never really seen it before and as you can see it's all going at the same time this is
really really exciting cooking crispy black pudding scallop searing we got mint getting
crispy we've got potatoes here they're nearly there they're like a minute away so I'm going to
put in some frozen peas and frozen peas are like the most incredible Workhorse in any kitchen
put 200 g of peas in with the spuds saving time and washing up peas boiling with potatoes
SC scallops searing beautiful look at that and it's just caught beautifully and this piece of
black pudding here just bust it up break it up cuz I want it to be really crispy like little
sprinkles and if you don't like the idea of black PUD in you put in some lovely smoked
bacon beautiful really really nice so I'm going to grab this mint that I picked slice that
up and that's ready for our beautiful minted pea Smash Potato drain your peas and potatoes and just
let them steam add the Cho mint and then mash it up we always make mash with butter
and actually if you make it with really nice cold pressed extra virgin
olive oil you can make an incredible Mash we season that uh with salt
and pepper I'll take this mash and if you wanted to make it smoother you could
but I quite like just keeping it Rough and Ready let's get our little scored one just so you
can see what's going on gorgeous look at the mint really really crisp the Great British black
pudding crispy super Savory and ridiculously tasty come on there you go really nice exciting plate of
food comfort food of mashed potatoes crunchy bits so good you know I love the
idea of this being for two people you know something you can cook so quickly so
effortlessly the combo does all the hard work for you proper cooking delicious a gorgeous
stressfree supper for too that's so quick and easy when you don't have the time or energy
for complicated cooking this is the perfect date night dinner it's going to be so good it's
going to be really colorful it's super quick it's healthy and yes it's luxurious with the crab it's
such a cracker of a dish using pre-cooked crab cherry tomatoes red chili fresh fennel and Good
Old Spaghetti so look here is our beautiful crab meat you can get this from supermarkets and they
do some pretty good stuff these days or of course you can order it in from your fish mongers they
have it picked and dressed I think probably crab is one of my favorite things in the world I'm
using a mixed pot of white and brown crab meat it's outrageously tasty and as it's already been
cooked it's a real speed demon if you've never tried it before it's sweet it's flaky get out
there it's so good so first up fennel and in this dish these little tops act as little FRS little
herbs little sprinkles at the end and they're beautiful so we'll Reserve those and keep those
for later the toughest part of the fennel will be these little stalky Parts here finally chop these
just like that any old way just get them fine the finer you chop them the quicker they'll get tender
I'm going to put a pan on a high heat I've got pan of boiling water going in olive oil little
drizzle goes in and we go in with the fennel stalks and then with the bulb look at that it's
beautiful let's cut it in half I want to show you what's inside the thing I love about fenel is
you can steam it and dress it roast it you can put it in with your boiled potatoes and then
mash it there's so much you can do with this beautiful vegetable really nice so just finally
slice fennel up any old how don't stress about it like that it's into a hot pan add salt and black
pepper have a little shake up lid on top so we're frying caramelization and steaming softening and
sweetening this twoin one fry and steam method is a quick and easy way to cut down on your cooking
time but guarantee flavor next up we're going to go in with a pasta so I'm going to use 150 g of
spaghetti this is enough for two people get your hand around it twist it in we go so let that
boil away nice and fast it's all going to be done by the time this is cooked and the thing
I love about this recipe is it's just so simple while the pasta cooks with the fennel almost ready
it's time to bring together the rest of the sauce I'm using cherry tomatoes any you can get your
hands on it doesn't really matter what you do but you can half or quarter these now chili all I
want to do is put the tip of the knife in the end split it lengthwise the really hot part of the
chili are the seeds so if we remove those what we can do is start celebrating the chili kind
of fruitiness so have a little look in here see how you got some color there that's fine
that's nice we like that then we're going to go in with the chili and the tomatoes and we're
going to toss that through and then we're going to go in for the last minute with the crab so the
brown meat here this is maximum flavor okay we're going to go in with the brown meat meat and
the white meat all you need to do to the crab is heat it through it's one of the fastest flavor
boosts around mix it up really stir in that brown meat because it's going to really be silky and
delicious and be the most wonderful wonderful seasoning to this dish and then drag the pasta
in don't go putting it in a colander right that starchy cooking water is really really important
because that's what creates silky sauce so so we don't want it claggy Chile loves Seafood it loves
crab Tomatoes the same you know fennel works with everything it's just a beautiful celebration of
the sea I'm so excited to try this I really am and to finish just a tiny bit of cold
pressed extra virgin olive oil come on all right I'm literally so chuffed right now
that is one of my favorite pastas it just makes me want to smile and I it's just so good my super
Speedy crab spaghetti a date night dinner to die for that's so quick and easy first my quick Asian
fish cakes a speedy salmon supper that's easy to prep when you can't be doing with complicated
cooking it's the coolest dish ever you're going to look like a hero and it's a joy to make using
salmon fets lemongrass Ginger fresh coriander and sweet and spicy chili jam okay so I'm going to
give you a recipe for the most incredible handmade homemade fish cakes start to finish in no time at
all pan on we're going to use salmon nice little salmon fish cakes uh 500 gr of salmon get it from
your fish Monga or your sou Market skin off no bones this is effortless cooking at its best just
chop up the salmon with these Asian ingredients we're biging up flavor with ginger lemongrass it's
a beautiful fragrant thing and using a lot of sort of Asian cooking I'm just going to take the ends
off like that and then we're just going to give it a little spank with the side of a knife look at
that absolutely amazing and if you smell it it's like it's kind of like lemonade it's kind of like
sherbet dip it's so fragrant Wicked ingredient and then you want a nice little uh sort of chunk of
Ginger about a little inch size piece I've been quite wasteful with the skin but I quite like to
make Cups of Tea out of that and it's delicious I'm using the herb coriander really nice really
fragrant I want you to pick a few beautiful gishy little leaves right for a bit of sprinkl a little
bit later then the rest we're going to hack it up lay the fish on in I'm going to slice half of
it into centimeter chunks like this and then into little dice that's going to be the texture and
the juicy bits right and then the other half we're going to go pasty so what's genius about this is
we're just going to keep on chopping and chopping into the ginger and the lemongrass and there is
absolutely no Chef Talent here whatsoever you can see I've got my hand on the end of the knife
it's safe and we're just going to keep on running through it mashing it up you know mincing it you
can use the side of the knife just to smudge it and smash it and that's going to create the most
incredible paste that binds the fish cake without having to use egg whites or corn flour this Speedy
no fuss technique is the simplest way to bind your fish cakes next up a pinch of sea salt and pepper
and now we can bring it all together and then you can still chop it a little bit but there you go
we're basically done these are the quickest fish cakes ever just to them up and shape them up I'm
going to use no oil at all there is enough natural fats in the salmon all those fantastic Omega-3s
see how rough that is I haven't formed it let it not be perfect this is homemade light vibrant
flavors it's going to fall apart in your mouth right you're going to hardly have to chew it's
just going to eat itself delish around about 2 minutes on each side I can rattle this out
in under 10 minutes start to finish cooked I'm going to turn the first one look at that
lightly golden we don't want to overcook these now let's do the Corbit some chili jam it's sweet
and sour and you're going to get a nice big bang for your buck a simple teaspoon on each is a great
hack for a super quick sweet and spicy glaze I'm going to cush it over the edge and the fact that
these are a little bit gnarly that's all good and I just want to turn it over back on the other
side for like 30 seconds it's so so quick it's a brilliant thing to put in your repertoire
when you're cooking for the ones that you love and I love just to Rack these up put them in
the middle of the table glass of wine with friends you know do whatever you want and then get your
nice coriander put it in and around I'm telling you if your friends try that you can make that in
front of them they'll be like what you doing what you doing let's get in there bust it open look how
crumbly it is so light and delicate and gorgeous oh so simple so quick and of course you could
have it in a patty in a pit of bread with rice with noodles whatever you want but that is
a fantastic little tip to make your own fish cakes delicious a showstopping supper for days
when life's too busy for complicated cooking
