Yours Australia — Issue 97 2017

• 2 × 150g salmon fillets,
  skin on, scaled, pin-boned,
  from sustainable sources


• 300g ripe mixed-colour
  cherry tomatoes


• 4 sprigs of fresh basil


• 8 black olives (stone in)


• 30g higher-welfare chorizo

1

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 crisp

and just cooked (depending on

thickness).

2

Meanwhile, halve the cherry

tomatoes, tear up most of the

basil leaves, then toss it all with

1 tablespoon 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 teaspoon of

extra-virgin olive oil and a splash

of water.

3

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.

Cherry chocolate

mousse

aSERVES 6 •PREP & COOKING

TIME 30 MINUTES

Calories406kcal •Fa t25.4g •Sat Fat

14.8g •Protein7.6g •Carbs40g

• Sugar39.7g •Salt0.5g •Fibre0.5g


• 200g dark chocolate (70%)


• 1 × 400g tin of black pitted cherries
  in syrup


• 200ml double cream


• 4 large free-range eggs


• 2 tablespoons golden caster sugar

1

Melt the chocolate in a heatproof

bowl over a pan of gently

simmering water, then remove to cool

for 10 minutes. Meanwhile, simmer

the cherries and their syrup in

a non-stick frying pan on a medium

heat until thick, then remove.

2

Whip the cream to very soft

peaks. Separate the eggs, add the

yolks to the cream with the sugar, and

whisk to combine. Add a pinch of sea

salt to the whites and, with a clean

whisk, beat until super-stiff. Fold the

cooled chocolate into the cream, then

very gently fold thr t

eggwhites with a

5INGREDIENTS

WITH

Jamie

Plate up easy, delicious,

family-friendly meals

FAVE FOODIE

Top read

This is an edited extract from

5 Ingredients –Quick & Easy Food

by Jamie Oliver,

RRP $49.99, Penguin

RandomHouse

Recipe © Jamie Oliver

Enterprises Limited,

Photography © Jamie

Oliver Enterprises

Limited, by

David Loftus

Smoky chorizo salmon

aSERVES 2 •PREP & COOKING TIME 11 MINUTES

Calories363kcal •Fa t22.8g •Sat Fat4.8g •Protein 34.3g

• Carbs5.1g •Sugar4.9g •Salt 1.2g •Fibre 1.5g

24

3

Divvy up the

mousse between

6 glasses

or bowls,

interspersing

the cherries

and syrup

throughout,

and finishing

with a few nice

cherries on top.