Jamie's Quick ... Easy Food

Beef/Rice/Salmon/Plum Tarte

With four mouth-watering recipes in each show, this week Jamie’s cooking up melt in the mouth mustardy beef, with phenomenal flavor from just five ingredients. Next, there’s his foolproof baked saffron rice, that will revolutionize the way you cook this glorious grain. Then steamed salmon Nicoise, a striking salad that’s stress-free and super simple; plus Jamie's decadent plum tarte tatin, beautifully easy and probably the best plum pud you’ll ever make.
  • program length: 30 minutes
  • episode #111

Tuesday, April 2 at 3:30 pm on 12.1

additional airdates

  • Wednesday, April 3 at 2:30 am on 12.1
  • Sunday, April 7 at 2:30 pm on 12.1

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series description

English chef, author and restaurateur Jamie Oliver began cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to The River Café in London, where he was famously spotted by a television production company. His television and publishing career began in 1999 with The Naked Chefseries. His latest project, JAMIE'S QUICK ... EASY FOOD, offers the ultimate set of go-to recipes that are quick to prepare and easy to remember — perfect for those who love their grub, but don’t have the time or energy for complicated cooking. Using all his culinary know-how, Jamie has developed a collection of creative and tasty dishes using just five ingredients, plus a few basics from your cupboards: olive oil, extra virgin olive oil, red wine vinegar, sea salt and black pepper. His recipes — which include egg fried rice, Thai-style crispy sea bass, sticky kickin' wings, and more — are perfect for busy days and made with the minimum number of elements to deliver maximum flavor.