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MEALS IN MINUTES
ОглавлениеEveryone’s been there: you come in the front door after a long day and the last thing you want to do is start cooking. Well, here are some great options for quick dishes that, with a bit of forward planning, will have you fed in as little time as it takes to put your feet up. I’m know I’m repeating myself, but eating really well usually comes down to having a well-stocked store cupboard and a little preparation goes a very long way. You must know that feeling of peering hopelessly into an empty cupboard, searching desperately for a solution for dinner. What you need in those situations is some pre-marinated meat, which you already took out of the freezer that morning and left to defrost while you were at work, or else a big batch of pre-cooked rice or pasta, or even just some leftovers. All of these can be transformed into tasty dinners and can mean the difference between a good home-cooked meal or ending up with a Chinese takeaway! Getting excited about food and cooking will mean that you’re way more likely to bother preparing great meals and hopefully you will find yourself thinking ‘What’s for dinner?’ long before dinner time finally sneaks up on you.
VODKA PENNE
For this recipe I need to thank the fantastic Lorraine Fanneran, who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband, Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).
SERVES 4
350G (12OZ) PENNE
25G (1OZ) BUTTER
125G (4½OZ) PANCETTA OR BACON BITS, OR 2 SLICES COOKED HAM, CHOPPED
4 TBSP VODKA
200ML (7FL OZ) DOUBLE CREAM
3 TBSP TOMATO PURÉE
A SMALL HANDFUL OF FRESH FLAT LEAF PARSLEY, ROUGHLY CHOPPED
SEA SALT AND FRESHLY GROUND BLACK PEPPER
FRESHLY GRATED PARMESAN CHEESE, TO SERVE
Cook the pasta in a large saucepan according to the instructions on the packet.
Meanwhile, heat the butter in a large frying pan over a medium heat, add the pancetta and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes until the sauce has thickened. Season to taste with salt and black pepper.
When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.
Chris Terry
DIG-IN BEEF FAJITAS
If you’re on the lookout for a rockin’ little dinner dish to serve up to friends for a quick bite, these beef fajitas are going to blow you away. Sometimes I make twice the amount as they always go down so well.
SERVES 4
4 GARLIC CLOVES, PEELED AND FINELY CHOPPED
JUICE OF ½ LIME
1 TSP WORCESTERSHIRE SAUCE
2 TSP CHILLI POWDER
1 TSP DRIED OREGANO 1 TSP GROUND CUMIN
1 TSP FRESHLY GROUND BLACK PEPPER
400G (14OZ) STRIPLOIN STEAK, THINLY SLICED
2 TBSP SUNFLOWER OIL
2 RED ONIONS, PEELED AND THINLY SLICED
3 PEPPERS (RED, GREEN AND YELLOW), SLICED INTO STRIPS
A SMALL HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED
SEA SALT
8 WHOLEMEAL TORTILLA WRAPS
TO SERVE
HOMEMADE GUACAMOLE (SEE PARTY FOOD & DRINKS)
SOURED CREAM
100G (3½OZ) CHEDDAR CHEESE, GRATED
In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.
Heat half the sunflower oil in a large frying pan over a medium heat, add the onions and peppers and fry for 3–4 minutes until caramelised. Set the vegetables aside in a dish.
Add the remaining oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.
Heat the tortilla wraps in the microwave according to the packet instructions and cover with foil to keep warm.
To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onions and then top with soured cream and cheese. You may want to give a quick demo to your guests on how to do it, otherwise it may get messy.
Crispy Fish with a Warm Tangy Noodle Salad
When I’m cooking for people who don’t love fish, I always find that if you funk things up a little and serve it differently to how they may have had it before, you can easily win them over. This tangy and crispy fish dish should do the trick.
SERVES 4
6 TBSP PLAIN FLOUR
1 TSP FRESHLY GROUND BLACK PEPPER
1 TSP SALT
½ TSP CHILLI POWDER
1 EGG
500G (1LB 2OZ) SKINLESS WHITE FISH FILLETS, SUCH AS HADDOCK OR COD, CUT INTO BITE-SIZED PIECES
SUNFLOWER OIL, FOR SHALLOW-FRYING
NOODLES
400G (14OZ) FLAT RICE NOODLES
1 TBSP SUNFLOWER OIL
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED
1 RED CHILLI, FINELY CHOPPED
6 SPRING ONIONS, FINELY SLICED ON DIAGONAL, PLUS EXTRA TO SERVE
1 TBSP SOY SAUCE
JUICE OF 1 LIME
Cook the noodles according to the instructions on the packet. Drain and set aside.
In a large wok or frying pan, heat the oil over a high heat, add the garlic, ginger and chilli and stir-fry for about 40–50 seconds until they are sizzling and aromatic. Add the spring onions and fry for a further minute. Pour in the soy sauce and lime juice, bring to a steady simmer and cook for 2 minutes.
Take the pan off the heat and tumble in the cooked noodles, tossing to combine. Set aside and keep warm.
For the fish, combine the flour with the pepper, salt and chilli powder on a large plate. Beat the egg in a bowl. Dip the fish first in the spicy flour, shaking off any excess, then dip in the beaten egg and then again in the spicy flour mix until coated then place on a plate and repeat with the remaining fish pieces.
Pour enough oil into a large frying pan until it is about 1cm (½in) deep and heat over a high heat. Shallow-fry the fish pieces for 1–2 minutes on each side until golden. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Serve the fish on top of the noodles with a few extra slices of spring onion.
CAJUN SPATCHCOCK CHICKEN
This combination of spices is so tasty, but if you don’t have them all, don’t be afraid to try dried or fresh herbs instead. The cooking time on a barbecue can be tricky to judge because it depends on the size of your chickens – if you are worried the meat isn’t cooked, simply insert a skewer into the thickest part and if the juices run clear, the bird is ready. It’s definitely best to leave the chickens to marinate for some time, but if you’re in a rush, just cover with the paste and cook straightaway.
SERVES 6–8
2 SMALL CHICKENS (1.1–1.4KG/2½–3LB EACH)
MARINADE
4 GARLIC CLOVES, PEELED
2 TBSP SOFT DARK BROWN SUGAR
2 TBSP PAPRIKA
2 TSP CAYENNE PEPPER
2 TSP DRIED OREGANO
A SMALL HANDFUL OF FRESH SAGE LEAVES, ROUGHLY CHOPPED
A HANDFUL OF FRESH THYME SPRIGS
JUICE OF 1 LEMON
3–4 TBSP VEGETABLE OIL
A GENEROUS PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER
To prepare each chicken, place the bird breast side down and, using a sharp knife or scissors, cut along either side of the back bone to remove it. Open the bird out, flip it breast side up and, using your fist, push down hard on the breast to break the bone. Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Using the sharp knife, score the bird on the legs and breasts then repeat the whole process for the second chicken. Place the chickens in a large roasting tray.
Put all the ingredients for the marinade in a mortar or food processor and pound with a pestle or blitz in the machine until you have a rough paste. Spread the paste over the chickens until they are completely covered. Cover with foil and allow to marinate in the fridge for 30–60 minutes.
Light a barbecue or preheat the oven to 200°C (400°F), Gas mark 6 if the weather is not up to cooking outdoors.
Place the birds on the barbecue over a medium heat and cook breast side up for 25–30 minutes. Turn the birds over and cook for a further 15–20 minutes until the chickens are cooked through. If you find the meat is blackening too much, move to the edge of the barbecue or place the chickens on some foil until they are cooked through. Alternatively, oven roast the chickens for 50–60 minutes until cooked through.
CAJUN CHICKEN AND AVOCADO WRAPS
This little recipe makes a regular last-minute lunch for me.
SERVES 2
2 SKINLESS CHICKEN BREASTS, THINLY SLICED
1 TBSP CAJUN SEASONING
1 TBSP SUNFLOWER OIL
4 WHOLEMEAL TORTILLA WRAPS
2 TBSP CRÈME FRAÎCHE
A HANDFUL OF MIXED SALAD LEAVES
1 LARGE AVOCADO, PEELED, STONED AND CUT IN THICK SLICES
Toss the chicken in the Cajun seasoning.
Heat the oil in a large frying pan and fry the chicken for 3–4 minutes until tender, sizzling and cooked through. Remove from the pan and set aside.
Assemble each wrap with a dollop of crème fraîche, some salad leaves, a few slices of avocado and a little Cajun chicken, then wrap, roll and ROCK!
STICKY MARMALADE ROAST CHICKEN DRUMSTICKS
This marinade also works well with duck or even a whole roasted chicken. Don’t be afraid to experiment.
SERVES 4
2 TBSP MARMALADE
1 TBSP WHITE WINE VINEGAR
1 TBSP WHOLEGRAIN MUSTARD
1 TBSP OLIVE OIL
SEA SALT AND FRESHLY GROUND BLACK PEPPER
10 CHICKEN DRUMSTICKS, WITH SKIN ON
QUICK BULGUR WHEAT, TO SERVE (SEE MEALS IN MINUTES)
Preheat the oven to 200°C (400°F), Gas mark 6.
Put the marmalade, vinegar, mustard, oil and a good pinch of salt and black pepper in a large roasting tray and whisk to combine. Add the chicken drumsticks to the tray and toss until the chicken is completely covered in the sauce.
Roast in the oven for 40 minutes until the chicken drumsticks are cooked through, basting halfway through the cooking time.
When cooked, remove the chicken from the oven and place on a plate with any leftover sticky juices spooned over. Serve with the bulgur wheat.
Simple Pasta Carbonara
My previous carbonara recipe had an ingredients list that included onions, garlic and crème fraîche. However, my eyes have now been opened. This recipe is so much closer to what a true Italian would cook, and the good news is that it’s also much easier. It makes a really quick little supper.
SERVES 4
400G (14OZ) SPAGHETTI
1 TBSP OLIVE OIL
225G (8OZ) PANCETTA OR BACON BITS
50G (2OZ) PARMESAN CHEESE, GRATED
4 EGG YOLKS
SEA SALT AND FRESHLY GROUND BLACK PEPPER
Cook the pasta in a large saucepan according to the instructions on the packet.
Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the pancetta and fry for 2–3 minutes until crisp. If the pancetta is quite fatty, you won’t need the oil, as it will release its own fat.
Drain the spaghetti, reserving a little of the cooking water. Return the pasta to the saucepan and, while it is still steaming hot, add the Parmesan cheese, egg yolks and cooked pancetta and season with salt and black pepper. Quickly stir everything together to give a creamy coating to the pasta.
Serve straightaway, as the pasta can become a bit stodgy if left in the pan for too long. All the more reason to get it out of the pan and into your belly!
HEALTHY SINGAPORE NOODLES
Singapore noodles are a standard Chinese-restaurant dish, but making them at home is so easy. It also means you can monitor what’s going into them, adding whatever healthy vegetables you feel like. The addition of curry powder not only brings a new flavour, but it also coats the noodles and gives a great texture to every bite.
SERVES 2
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND GRATED
2 TBSP SOY SAUCE
1 TBSP OYSTER SAUCE
2 SKINLESS CHICKEN BREASTS, SLICED INTO THIN STRIPS
100G (3½OZ) RICE VERMICELLI NOODLES
2 TBSP SUNFLOWER OIL
2 CELERY STICKS, FINELY SLICED
1 CARROT, PEELED AND FINELY SLICED
4 SPRING ONIONS, THINLY SLICED
1 TBSP ASIAN CURRY POWDER
A GOOD HANDFUL OF BEAN SPROUTS
1 TSP SESAME OIL, TO TASTE
In a large, shallow non-metallic dish, combine the garlic, ginger, 1 tablespoon of soy sauce and the oyster sauce. Add the chicken and toss until coated, then cover and place in the fridge to marinate for at least 30 minutes.
Soak the noodles in a bowl of boiling water for 6 minutes, or according to the packet instructions, until soft. Drain and set aside.
Heat a wok or frying pan over a high heat, pour in the sunflower oil and swirl the pan to coat the sides. Add the chicken, including the marinade, and stir-fry for 3–4 minutes. Add the celery, carrot and spring onions and stir-fry for 2 minutes. Sprinkle in the curry powder and toss through for a further 2 minutes.
Add the noodles, bean sprouts and sesame oil to the wok and, using kitchen tongs, toss everything together until well combined. Serve straightaway.
Chilli, Garlic and Lemon Mackerel
I have some amazing childhood memories of sunny, mackerel-filled summers with my grandad Do, out on his boat, my cousins and me racing to pull in the fishing rods with their heavy lines and a fish on each hook. My grandad would gut them and fillet them like the pro that he was, belly-laughing at the fact that we were all too squeamish to take them off the lines ourselves (and that still hasn‘t changed). For me, mackerel dishes should always be simple with really fresh flavours, so I love this quick and simple lunch which also has a great kick of heat thanks to the chilli.
SERVES 4
4 LARGE MACKEREL, GUTTED
OLIVE OIL, FOR DRIZZLING
2 LEMONS, CUT INTO SLICES
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 RED CHILLI, FINELY CHOPPED
SMOKED SEA SALT AND FRESHLY GROUND BLACK PEPPER
A SQUEEZE OF LEMON JUICE, TO SERVE
Preheat the grill to high or light a barbecue.
Place the mackerel on a plate, drizzle each one with olive oil inside and out then stuff with the lemon slices, garlic and chilli. Season with a good pinch of salt and black pepper.
Cook the mackerel under the hot grill for 4–5 minutes on each side or place in a fish basket and cook on the barbecue for the same amount of time.
Place the fish on a large serving dish, drizzle with a little extra olive oil and season with a generous squeeze of lemon juice. Serve straightaway.
BAKED TERIYAKI SALMON
This is a perfect little dish for entertaining. I used to cook it in a frying pan, but came up with this much better method when I had a group of friends over for dinner and discovered that cooking the salmon in the oven makes it far easier to serve up in one piece. Make sure to use dark soy sauce here as it gives the salmon a great deep colour. It’s definitely best to marinate the fish for some time, but if you’re in a rush, just toss in the marinade and cook straightaway.
SERVES 6
2 TBSP DARK SOY SAUCE
1 TBSP CHINESE RICE WINE
1 TBSP HONEY
1 TBSP SOFT DARK BROWN SUGAR
JUICE OF 1 LIME
1 TSP SESAME OIL
1 LARGE RED CHILLI, FINELY CHOPPED
2 GARLIC CLOVES, PEELED AND MINCED
6 SKINLESS SALMON FILLETS
A HANDFUL OF SESAME SEEDS, TOASTED IN A DRY FRYING PAN (SEE PARTY FOOD & DRINKS)
6 SPRING ONIONS, THINLY SLICED
In a non-metallic high-sided dish, whisk the soy sauce, rice wine, honey, sugar, lime juice, sesame oil, chilli and garlic together until combined. Add the salmon and toss in the marinade to coat. Cover and place in the fridge for 1 hour (if you have time).
Preheat the oven to 200°C (400°F), Gas mark 6.
Arrange the salmon in a roasting tray and pour over the remaining marinade. Bake in the oven for 10–15 minutes until cooked through. Serve the salmon sprinkled with toasted sesame seeds and spring onions sprinkled on top.
ASIAN PORK AND VEGETABLE STIR-FRY
Pork loin normally comes in a long vacuum-pack and is great to pick up from the supermarket when it’s on special offer and pop in the freezer until you need it. It’s a really handy cut of meat as it’s incredibly versatile and is quite easy to work with. Sometimes you may need to trim the fat off the sides, but don’t worry too much about it if you are pushed for time.
SERVES 4
1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED
1 RED CHILLI, DESEEDED AND FINELY CHOPPED
2 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 PORK LOIN FILLET (ABOUT 500G/1LB 2OZ), VERY THINLY SLICED
2 TBSP DARK SOY SAUCE
1 TBSP OYSTER SAUCE
1 TBSP HONEY
1 TSP FISH SAUCE (NAM PLA)
JUICE OF ½ LIME
2 CARROTS, PEELED AND FINELY SLICED
3 RED PEPPERS, FINELY SLICED
150G (5OZ) SUGAR SNAP PEAS, SLICED ON THE DIAGONAL
6 SPRING ONIONS, CUT INTO FAT SLICES ON THE DIAGONAL
1–2 TBSP SUNFLOWER OIL
FRESHLY COOKED RICE OR NOODLES, TO SERVE (OPTIONAL)
Divide the ginger, chilli and garlic evenly between two bowls.
Add the pork slices and 1 tablespoon of the soy sauce to the first bowl, tossing to combine.
Add the oyster sauce, honey, fish sauce, lime juice and remaining soy sauce to the second bowl and whisk to combine. Add the carrots, peppers, sugar snap peas and spring onions, tossing in the dressing until thoroughly coated.
Heat a little sunflower oil in a large wok or frying pan over a high heat, add the pork and the marinade and fry for 2–3 minutes until cooked through. Remove from the wok and set aside.
You may want to add another drop of oil to the pan at this point. Add the dressed vegetables and fry for 3–4 minutes until tender but with still a bit of bite to them. When the veggies are ready, throw the pork back into the wok and toss to combine.
Serve straightaway as it is or with some rice or noodles.
BAKED TRAY OF SHELLFISH WITH LEMON, CHILLI AND GARLIC
I created this simple but, let me tell you, highly impressive little dish for a romantic New Year’s Eve dinner a few years back, and it went down a storm. It does of course help if your partner loves shellfish. If you haven’t cooked shellfish before, don’t be scared to have a go, as this dish is a great way to try it for the first time, alongside the more familiar flavours of garlic, chilli and lemon. You can use any shellfish you want, so feel free to experiment and don’t panic if you can’t get them all.
SERVES 2
250G (9OZ) LIVE MUSSELS (ABOUT A HANDFUL)
250G (9OZ) LIVE CLAMS (ABOUT A HANDFUL)
4 TBSP BUTTER, SOFTENED
6 TBSP OLIVE OIL
A FEW FRESH THYME SPRIGS
4 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 RED CHILLI, FINELY CHOPPED
6 CRAB CLAWS
4 SHELLED SCALLOPS
6 LARGE RAW PRAWNS, UNPEELED
SEA SALT
JUICE OF 1 LEMON, PLUS EXTRA TO SERVE
LEMON WEDGES, TO SERVE
CHOPPED FRESH FLAT-LEAF PARSLEY, TO SERVE
Preheat the oven to 200°C (400°F), Gas mark 6.
Place the mussels and clams in a sink filled with cold water and scrub away any dirt or beards. Discard any shells which are open at this point and which don’t close when tapped on a hard surface.
Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.
Arrange the shellfish on a large baking tray and coat with the butter mixture as well as you can. Sprinkle with a little salt and the lemon juice. Bake in the oven for 10 minutes until all the shellfish are cooked. Discard any shells that are still closed.
Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.
Stuffed Chicken Breasts with Balsamic Roast Peppers
This is one of my mum’s specialities. She is the queen of the quick dinner and, despite working full time while we were kids, she always managed to have a hot tasty meal on the table in 30 minutes, come hell or high water. ‘So you’d better bloody eat it!’
SERVES 4
110G (4OZ) FRESH WHITE BREADCRUMBS
50G (2OZ) READY-TO-USE SUN-DRIED TOMATOES, ROUGHLY CHOPPED
3 TBSP PESTO (SEE STRETCH YOUR MEALS)
SEA SALT AND FRESHLY GROUND BLACK PEPPER
4 LARGE CHICKEN BREASTS, WITH SKIN AND ON THE BONE
2 LARGE RED PEPPERS, CUT INTO SLICES
1–2 TBSP BALSAMIC VINEGAR
3 TBSP OLIVE OIL
Preheat the oven to 200°C (400°F), Gas mark 6.
Combine the breadcrumbs, sun-dried tomatoes and pesto in a bowl then season with a generous amount of salt and black pepper.
Arrange the chicken breasts in a roasting tray and, using a sharp knife, make a slit lengthways along the side of each breast, but don’t cut the whole way through. Stuff the inside of the chicken pocket with a heaped tablespoon of the stuffing mix.
Toss the pepper slices in a little balsamic vinegar and half the olive oil and arrange around the chicken breasts. Finally drizzle the chicken with the remaining olive oil and season with salt and black pepper.
Roast in the oven for 20–30 minutes until the chicken is golden and cooked through. Serve with a few of the caramelised pepper slices on top.
HERBY SPAGHETTI AMATRICIANA
Pasta is a great store-cupboard ingredient that can easily be transformed into a super little supper. This is a really easy recipe, packed with flavour from the delicious ingredients.
SERVES 4
300G (11OZ) SPAGHETTI
2 TBSP OLIVE OIL
1 ONION, PEELED AND FINELY CHOPPED
2 GARLIC CLOVES, PEELED AND FINELY CHOPPED
250G (9OZ) PANCETTA OR BACON BITS
1 TSP DRIED CHILLI FLAKES
2 X 400G TINS CHOPPED TOMATOES
SEA SALT AND FRESHLY GROUND BLACK PEPPER
A HANDFUL OF FRESH FLAT LEAF PARSLEY, ROUGHLY CHOPPED
A HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED
A SMALL HANDFUL OF FRESHLY GRATED PARMESAN CHEESE, TO SERVE
Cook the pasta in a large saucepan according to the instructions on the packet.
Meanwhile, heat the olive oil in another large saucepan over a medium heat, add the onion and garlic and fry slowly until soft. Add the pancetta and chilli flakes and fry until crisp. Stir in the chopped tomatoes. Bring to the boil then reduce the heat and cook at a gentle simmer for 15 minutes until the sauce has reduced by half. Season with a good pinch of salt and black pepper and stir through the parsley and basil.
When the pasta is cooked, drain and add it to the spicy tomato sauce. Toss until the pasta is coated. Serve straightaway with a little grated Parmesan.
OATS AND SEEDS CRUSTED FISH WITH LEMON
This is a great twist on homemade fish fingers and is a super way to pack even more nutrients into kids’ dinners without them even realising.
SERVES 4
3 TBSP WHOLEMEAL FLOUR
SEA SALT AND FRESHLY GROUND BLACK PEPPER
3 TBSP ROLLED OATS
3 TBSP MIXED SEEDS
1 LARGE EGG
4 SKINLESS WHITE FISH FILLETS, SUCH AS HADDOCK OR COD (150–200G/5–7OZ EACH), SLICED INTO ROUGH CHUNKS
SUNFLOWER OIL, FOR SHALLOW-FRYING
TO SERVE
MIXED LEAF SALAD
LEMON WEDGES
Combine the flour and a generous amount of salt and black pepper on one plate and the oats and seeds on another. Beat the egg in a shallow dish.
Dip a piece of fish first in the flour, shaking off any excess, then dip in the beaten egg and lastly in the oats and seeds mix. Place on a plate and repeat with the rest of the fish.
Pour enough oil into a large frying pan until it is about 1cm (½in) deep and heat over a high heat. Fry the fish for 2–3 minutes on each side until golden brown. Remove with a fish slice and drain on a plate lined with kitchen paper
Serve with a mixed leaf salad and wedges of lemon.
QUICK AND SIMPLE BEEF IN BLACK BEAN SAUCE
A fairly classic dish, but you can really pump up the flavours when making it at home. It takes just minutes to prepare and gives you delicious results.
SERVES 4
400G (14OZ) WHOLEWHEAT NOODLES
400G (14OZ) RUMP STEAK, THINLY SLICED
1 LARGE THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND CRUSHED
3 GARLIC CLOVES, PEELED AND CRUSHED
1 RED CHILLI, FINELY CHOPPED
5–6 SPRING ONIONS, THINLY SLICED
3 TBSP SESAME OIL
SUNFLOWER OIL, FOR FRYING
1 TSP SOFT DARK BROWN SUGAR
1 TBSP CHINESE RICE WINE
3 TBSP DARK SOY SAUCE
5 TBSP BLACK BEAN SAUCE
JUICE OF 1 LIME
A GOOD HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED
Cook the noodles according to the instructions on the packet, drain and set aside.
In a bowl, combine the beef, ginger, garlic, chilli and spring onions with the sesame oil.
Heat a large wok or frying pan over a high heat, add a little sunflower oil and swirl to coat the sides. Add the beef mixture and stir-fry for 3–4 minutes until the beef is tender. Add the sugar, rice wine, soy sauce and black bean sauce and stir to combine. Cook for a further minute and add the lime juice.
Transfer the beef mixture to a large serving dish, leaving a little of the sauce in the wok. Throw the cooked noodles and the coriander into the wok and toss together. Serve the noodles and beef in the same dish and bring to the table.
Prosciutto, Mozzarella and Sage Pork Chops with Quick Bulgur Wheat
This is one of my super-speedy suppers which can easily be thrown together the minute you come in the door. Bulgur wheat is my little superhero store-cupboard ingredient. It’s a wheat grain that has already been cooked, dried and cracked so it has a short cooking time. It is like a very nutty couscous, doesn’t take long to prepare and is packed with health benefits. It’s also cheap as chips.
SERVES 4
4 LARGE PORK CHOPS
FRESHLY GROUND BLACK PEPPER
4 LARGE FRESH SAGE LEAVES
110G (4OZ) MOZZARELLA CHEESE, CUT INTO 4 THIN SLICES
4 SLICES OF PROSCIUTTO (ABOUT 60G/2½OZ)
BULGUR WHEAT
250G (9OZ) BULGUR WHEAT
1 TSP VEGETABLE BOUILLON POWDER
250G (9OZ) CHERRY TOMATOES, ROUGHLY CHOPPED
A GOOD HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED
DRIZZLE OF EXTRA VIRGIN OLIVE OIL
SEA SALT
Put the bulgur wheat in a bowl with the vegetable bouillon powder. Cover with about twice the volume of boiling water and stir to combine. Cover with cling film and set aside for 10–15 minutes until the bulgur wheat has soaked up all the water.
Preheat the grill to medium-high.
Place the pork chops on a plate and season both sides with black pepper. Press a large sage leaf onto one side of each chop then turn over and place a slice of mozzarella on the other side. Now comes the opportunity to show off your Blue Peter skills by wrapping each pork chop in prosciutto. My best advice is to lay a slice of prosciutto on a flat board, place a chop on top, sage side down, and then simply wrap the slice around the chop.
Arrange the chops on a grill tray and cook under the hot grill for 3–4 minutes on each side until cooked through.
When the bulgur wheat is cooked, stir through, then drain off any excess water. Add the tomatoes, basil and olive oil and season with salt.
Serve the pork chops with a generous portion of bulgur wheat and feel happy that you served up a tasty dinner in a matter of minutes.
CREAMY SPINACH CHICKEN PASTA
I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his ‘Mama’, Kerstin. She really knows how to feed a crowd and this dish is absolutely delicious.
SERVES 4
300G (11OZ) TAGLIATELLE
A KNOB OF BUTTER
400G (14OZ) SKINLESS CHICKEN BREASTS, SLICED INTO THICK STRIPS
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
50G (2OZ) READY-TO-USE SUN-DRIED TOMATOES
150G (5OZ) BABY SPINACH LEAVES
250ML (8½FL OZ) SINGLE CREAM
A GENEROUS PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER
Cook the pasta according to the instructions on the packet.
Meanwhile, heat the butter in a large frying pan over a high heat and, when foaming, fry the chicken for 4–6 minutes until cooked through. Add the garlic, sun-dried tomatoes and spinach and fry until the spinach has wilted.
Add the cream, bring to a steady simmer and cook for 3–4 minutes, then season with salt and black pepper. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway.
Omelette with Tomato and Avocado
This is great as a snack or a quick-fix breakfast. I picked up the recipe during a stay in the fast-paced city of LA. We ate it in a great little café, right before my uncle (and wannabe surf instructor) Niall, who lives there, dragged us out to Santa Monica beach for a surfing lesson.
SERVES 1
VEGETARIAN
2 LARGE EGGS
A DROP OF MILK
SEA SALT AND FRESHLY GROUND BLACK PEPPER
1 TBSP BUTTER
½ AVOCADO, STONED, PEELED AND CUT INTO CHUNKY SLICES
6 CHERRY TOMATOES, SLICED IN QUARTERS
Whisk the eggs and milk in a bowl until combined. Season with a pinch of salt and black pepper.
Heat a small frying pan, about 20cm (8in) in diameter, over a high heat and add the butter to the pan. When it is foaming, pour in the eggs and, using a spatula, pull the edges of the omelette towards the centre so that the beaten egg runs to the outside. Continue doing this for 1–2 minutes until there is no runny egg left.
While the omelette is still a little soft on top, fold it towards the centre and then hold the pan over the plate and nudge it off and onto the plate. Be careful not to overcook the omelette – it will continue to set as you dish it up.
Serve topped with the avocado slices and quartered cherry tomatoes, plus an extra grinding of salt and black pepper.
‘BOOM BOOM POW’ NASI GORENG
The first question I always get asked when I mention this dish is ‘What the hell is nasi goreng?’, so first things first, let me explain it for you. It’s basically fried rice that’s been kicked up the arse, sent on a rocket around the moon and back with a good whack of chilli and a fried egg on top just in case you weren’t awake! It sounds a little complicated but really it’s just a case of prepping the paste, slicing the meat and cooking the eggs. The rice is better if cooked and cooled well in advance (even the day before). I promise if you try this once, you will definitely make it again.
SERVES 4
2 TBSP GROUNDNUT OIL
4 GARLIC CLOVES, PEELED
2 RED CHILLIES, PLUS 1 SLICED RED CHILLI TO SERVE
1 TSP CORIANDER SEEDS
1 TBSP FISH SAUCE (NAM PLA)
1 TBSP TOMATO KETCHUP
2 LARGE SHALLOTS, PEELED AND ROUGHLY CHOPPED
3 TBSP SUNFLOWER OIL
300G (11OZ) RAW KING PRAWNS, PEELED AND DEVEINED
2 SKINLESS CHICKEN BREASTS, FINELY SLICED
250G (9OZ) BASMATI RICE, COOKED AND COOLED
1 TBSP DARK SOY SAUCE
1 TBSP KECAP MANIS (INDONESIAN SWEET SOY SAUCE)
2 SPRING ONIONS, SLICED, PLUS EXTRA TO SERVE
4 LARGE EGGS
PRAWN CRACKERS, TO SERVE (OPTIONAL)
Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
In a large wok or deep frying pan, heat 1 tablespoon of the sunflower oil over a high heat. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going! Add the prawns and chicken and stir-fry for a further 2–3 minutes until just cooked through. Set aside and keep warm.
Using another tablespoon of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3–4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.
Divide the nasi goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.
Chris Terry
ASIAN PORK LETTUCE CUPS
I want to introduce you to what is easily one of my favourite little dinner-party treats. This dish tastes amazing and I hope it will become one of your staple entertaining recipes. The meat mix is full of really light and aromatic flavours and is served in baby gem lettuce leaves, making it perfect finger food.
SERVES 4
1 TBSP SUNFLOWER OIL
250G (9OZ) LEAN PORK MINCE
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
1 RED CHILLI, DESEEDED AND FINELY CHOPPED
1 TBSP FISH SAUCE (NAM PLA)
1 TBSP DARK SOY SAUCE
1 TBSP CASTER SUGAR
5 SPRING ONIONS, FINELY CHOPPED
8 FRESH MINT LEAVES, FINELY CHOPPED
JUICE OF 1 LIME
TO SERVE
2 BABY GEM LETTUCES, SEPARATED INTO LEAVES
THAI SWEET CHILLI SAUCE
Heat the sunflower oil in a large frying pan over a high heat, add the pork mince and fry for 2–3 minutes until the mince is tender, breaking the meat up with a wooden spoon as it cooks. Add the garlic and chilli and fry for a further minute.
Add the fish sauce, soy sauce and sugar and stir through, frying for another minute until you have a good colour on the meat. Finally add half the spring onions and mint and all the lime juice and fry for 1–2 minutes until the spring onions are just tender. Remove from the heat and allow to cool until just warm.
Place 1 heaped tablespoon of the aromatic pork in each baby gem lettuce leaf, top with a drizzle of Thai sweet chilli sauce and garnish with the remaining spring onions and mint.
