Celebrity chef Jamie Oliver shows Sherri how to create delicious Mediterranean dishes using only 5 ingredients!
LAMB MEATBALLS (248)
TZATZIKI & MINT SAUCE, CHARRED RED PEPPERS & LEMON
Walking around the buzzing city of Thessaloniki I saw many different expressions of meatballs in all kinds of shapes and sizes, which inspired this simply beautiful plate – a delicious mezze dish or starter.
SERVES 4 TOTAL 25 MINUTES
Ingredients:
- 1 lemon
- 3⁄4 cup tzatziki
- 1 bunch of mint (1 oz)
- 8 oz jarred roasted red peppers
- 1 lb ground lamb
For the Lamb Meatballs:
- Finely grate the lemon zest and put aside. Squeeze half the lemon juice into a blender, add the tzatziki and pick in most of the mint leaves, then whiz to a smooth sauce. Season to perfection with sea salt and black pepper, then put aside.
- Drain and finely chop one of the peppers, then place in a bowl with half the lemon zest, the lamb, a pinch of salt and plenty of pepper. Scrunch and mix together really well, then divide into 8 and squeeze into long oval-shaped rustic meatballs.
- Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, then dot in the meatballs and cook for 10 minutes, or until golden and cooked through, turning occasionally.
- Drain and slice the remaining peppers and add to the pan, in and around the meatballs, for the last 2 minutes, turning halfway.
- Divide the sauce between plates, top with the meatballs and peppers, then scatter over the remaining lemon zest and mint leaves.
- Slice the remaining lemon half into wedges, for squeezing over.
- Delicious served with a hunk of bread for mopping up the sauce.
CREAMY WHITE BEAN SALAD (28)
CHARRED BROCCOLINI, HERBY ONION PICKLE & BOQUERONES
Using nutritious creamy beans in contrast with charred broccolini, crunchy pickles and the tang of anchovies takes this salad to the next level – serve warm or cold, and as tapas, a light lunch or side.
SERVES 2 TOTAL 20 MINUTES
Ingredients:
- 1⁄2 a bunch of Italian parsley (1⁄2 oz)
- 1⁄2 a red onion
- 8 oz broccolini
- 1 x 15-oz can of cannellini beans
- 8 boquerones (pickled anchovies, available at specialty Mediterranean stores)
- Pick the parsley leaves and put aside, and finely slice the stems. Peel and very finely chop the onion, then place in a bowl with the parsley stems, 2 tablespoons of red wine vinegar and a pinch of sea salt and black pepper. Mix well, then put aside to lightly pickle.
- Boil the kettle. Place a large non-stick frying pan on a high heat.
- Trim the broccolini, slice into delicate florets and dry-fry in batches until tender and charred, removing to serving plates as you go.
- Dress with a little extra virgin olive oil and season to perfection with salt and pepper. Tip the beans into the pan (juices and all), add a splash of boiling kettle water, allow to simmer, thicken and get creamy, then spoon over the broccolini.
- Add the parsley leaves and a swig of extra virgin olive oil to the onions, toss together, then scatter all over the broccolini and beans. Halve the boquerones lengthways, drape over the top, and drizzle over a little extra virgin olive oil, if you like.
