Bring some sun-filled solutions to your weekly meals without compromising on flavour using the latest 5 ingredients collection from Jamie Oliver.
Lemon-tzatziki chicken
Serves 4
“A brilliant Greek-inspired one-pan family dish. Tzatziki makes a fantastic ready-to-go marinade – it’s untraditional used like this, but I can totally vouch for its deliciousness and ability to tenderize meat.”
Red and brown onions work well for this recipe or splurge by adding shallots to the mix.
Ingredients
1 (1.5kg) whole chicken
2 tubs (200g) tzatziki
2 lemons
4 mixed-colour onions, peeled
300g basmati rice
Method
- Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
- Rub half the tzatziki all over the chicken with the juice of ½ a lemon and a good pinch of sea salt and black pepper, then cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.
- Preheat the oven to 180°C.
- Finely chop half an onion and place in a bowl with the juice of ½ a lemon and a pinch of salt to make a pickle.
- Quarter the rest of the onions and place in a deep tray or ovenproof pan, then halve and add the remaining lemon.
- Place the chicken skin side up on top (it should fit snugly) and drizzle with ½ a tablespoon of olive oil. Roast for 1 hour 10 minutes, or until beautifully golden and the leg meat pulls easily away from the bone.
- Remove the chicken with half the roasted onions and one jammy lemon half. Set aside for later.
- Using tongs, carefully squeeze the other jammy lemon half into the pan of tray juices, then cut off and discard the white pith and finely slice the skin, along with the rest of the onions.
- Put them back into the pan or tray along with the rice and 600ml of boiling salted water, then cover and cook on a medium-low heat for 12 minutes, or until tender.
- Spoon the rice into a serving dish, place the chicken, any resting juices and the reserved roasted onions on top, and spoon over the remaining tzatziki.
- Drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved cooked lemon half, for squeezing over.
Cook’s note
Swap extra virgin olive oil for regular olive, or just use the lemon half for that extra kick of flavour.
Also read: How to turn rotisserie chicken into 4 fab meals
Herby steak and crispy potatoes
Serves 2
“Green pesto, juicy mixed-colour tomato salad & crushed pistachios: Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat. I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.”
Replace red-skinned potatoes with all-purpose or Nicola potatoes.
Ingredients
500g red-skinned potatoes
1 (300g) sirloin steak
4 tsp (20ml) fresh green pesto or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios
Method
- Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper.
- Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl.
- Put the pan back on a high heat.
- Cut the fat off the steak, then roughly chop the fat, and put in the pan to render.
- Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking. Remove to a plate to rest.
- Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates.
- Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
- Spoon over the remaining pesto, then bash and scatter over the pistachios.
- Finish with a drizzle of extra virgin olive oil, if you like.
Cook’s note
Regular jam tomatoes work well too.
Words by: Gail Damon
Recipes and styling: Jamie Oliver
Photographs: Supplied
Also read: Steak and spuds with salsa verde
