Easy 5 Ingredient Recipes for Weeknight Meals


Today I’m doing a 3 course weeknight meal, but with just 5 ingredients! Per course that is, not for the whole meal, that would be insane, or is that a challenge for another day?! I’m giving the old 4321 a bit of a refresh with some easy 5 ingredient recipes instead, it just gives us a bit more flexibility and makes these recipes more realistic for weekday dinner ideas.
Check out my 3 Ingredient Recipes playlist here for similar videos (but with just 3 ingredients!): https://www.youtube.com/playlist?list=PLfItiEY3o1mvBZFJOaU79HvGLK69xpY_s

For those of you that aren’t on my Patreon, now is the time to get over there! I’ve just refreshed the tiers so EVERYONE gets early access and extended versions of my videos at least once a month over there, along with a whole load of other perks too! Take a look here: https://www.patreon.com/mrbarrylewis

Ingredients & Recipes:

Croquessant Recipe

3 Eggs
2 Croissants, rolled flat
2 Slices Ham
2 tbsp Dijon mustard
2 Cheese slices

Spread a layer of Dijon mustard over 2 croissants, one side only of the croissants. Top each mustard topped flattened croissant with a slice of ham, folded up to the size of the croissant. Top the ham with a slice of cheese on each croissant, cut to size if needed to fit the whole croissant. Lift up one croissant half and turn it onto the other cheese on cheese to make one large sandwich.

Beat the eggs together with a little extra mustard if you wish, in a mixing bowl until combined. Warm a frying pan with some spray oil, add the egg mixture, then sit in the croissant as it warms up cooking over a medium heat, once the egg mixture cooks and is not runny lift the sides of the egg mixture over the croissant and flip, cooking the underside. Cook to brown it lightly and warm through and melt the cheese. Best served warmed.

Smoky Roast Chorizo Chicken

1 medium chicken
200g smoky tomato paste
250g frozen potato wedges
300g frozen mixed vegetables
10 slices chorizo, sliced into small pieces

First you’ll need to make some slashes down the back of your chicken so the seasoning gets right in there, then rub the paste all over the chicken in a big roasting pan. Whack it in the oven and cook for 1 hour to temperature on packaging, turning half way through.

Remove from the oven and take the chicken out of the pan for the moment, tip in the frozen veg, the chorizo and the potatoes and stir through in any chicken juices to mix the ingredients together.

Return the chicken to the pan and cook for a further 45 minutes or to package instructions remaining on the chicken or until the juices in the chicken run clear.

Peach and Pear Tarte Tatin Recipe

1 bottle maple syrup
2 peaches, halved and stoned
2 pears, halved
Sheet of ready made puff pastry
100g white chocolate, melted

Cut the puff pastry sheet to roughly the size of the frying pan. Place fruit cut side down in a frying pan that can go into the oven (make sure of this, I don’t want to be responsible for any melted pans!). Add the maple syrup with 3 tbsp water and bring up to just a simmer over a low heat. Remove from the heat and carefully place the puff pastry sheet on top, using a spatula to press down the sides to tuck it in carefully. Bake in the oven at 350f or equivalent until golden brown and puffed up and carefully turn over once cooled slightly (give it at least 10 mins) onto a chopping board, finish with a drizzle of white chocolate.

00:00 5 Ingredients Intro
00:54 Main Prep: Smoky Roast Chorizo Chicken
02:02 Dessert: Peach & Pear Tarte Tatin
04:52 Main: Veg
05:52 Finishing Dessert & Main
08:19 Starter: Croquessant?!
11:22 3 Course Meal Taste Test!

#weeknightdinners #barrylewis #5ingredientrecipes


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