Jamie Oliver's smoky chorizo salmon and a plum tart tatin
Everyone’s favourite Essex boy Jamie Oliver is back in the kitchen with a mouthwatering back-to-school supper.
Jamie’s whipping up a delicious smoky chorizo salmon and a plum tart tatin, using just five simple ingredients.
And the best news? It's fridge to fork in under 10 minutes!
Smoky chorizo salmon
Ingredients
2 x 150g salmon fillets, skin on, scaled, pin-boned300g ripe mixed-colour cherry tomatoes4 sprigs of fresh basil8 black olives (stone in)30g chorizo
Method
Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crispand just cooked (depending on it’s thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tbsp of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 tsp of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
Plum tarte tatin
Ingredients
600g ripe mixed-colour plums1 tsp ground cinnamon120ml maple syrup320g sheet of all butter puff pastry (cold)6 large scoops of vanilla ice cream
Method
Preheat the oven to 220C / gas 7. Place a 26cm non-stick ovenproof frying pan on a medium heat. Halve and de-stone the plums, add to the pan with 30ml of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.
Bake at the bottom of the oven for 16 minutes, or until golden and puffed up. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out onto a plate bigger than the pan. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height and drizzle lightly with extra virgin olive oil before serving.