Tag Archives: quick

Sticky Peanut Steak

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This is an adaptation of a recipe, from Jamie Oliver’s book One: Simple One-Pan Wonders.

Serve the steak with the stir-fried noodles and veg or with a mixed salad.

1 x 250g sirloin or porterhouse steak
Salt and freshly ground black pepper
3cm fresh ginger, peeled and grated or finely chopped
Olive oil
2 Tbs peanuts
Stir fried noodles and veg (optional):
320g packet of stir fry veg, or make your own
2 Tbs Thai sweet chilli sauce
1 Tbs teriyaki sauce
1 pkt (about 400g) pre-cooked/straight to wok noodles

Trim steak of any sinew or fat, then use a meat hammer to flatten it to about ½ to 3/4 cm thick. Place it in a dish with the ginger, salt and pepper and a drizzle of olive oil. Spread it over both sides of the meat, massaging it in.

Heat a non-stick frying pan and cook the steak on high for about two minutes. Turn it over and add the peanuts and chilli sauce to the pan. Continue to cook for a minute or two, spooning the sauce over the meat and allowing the chilli sauce to thicken a bit and get sticky. Remove steak to a serving dish and scrape out the sauce on top. Let it rest while you prepare the noodles and vegetables.

To the pan where you cooked the meat, add the noodles, veg and a drizzle of olive oil. Stir fry for 4-5 minutes then add the teriyaki sauce and salt and pepper to taste.

Slice the steak and serve it with the noodles and veg.

Serves 2

Curried Mince & Eggplant with Avocado Salsa

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Instead of the usual Spag Bol or Lasagne why not turn that half kilo of minced beef or lamb into a tasty curry?

Curries improve with keeping, so we had half one night and the rest a few days later. You could always eat some and freeze the rest.

I bought some frozen Roti bread from my local Asian shop. Just pop them in a hot frying pan, straight from the freezer. Cook for a couple of minutes each side until puffed and golden brown. Home-made fig chutney went well.

3 Tbs vegetable oil or ghee
1 large onion, finely chopped
2 cloves garlic, crushed
1 eggplant cut into 2cm pieces
500g lean minced beef or lamb
2 Tbs finely chopped fresh ginger
1 tsp each fennel seeds & chilli powder
½ tsp turmeric
¼ cup your favourite curry paste
½ cup water
3-4 tomatoes, peeled and roughly chopped
Salt and freshly ground black pepper, to taste
Salsa:
1 avocado, cut into 1cm cubes
1 small red onion, diced
2 tomatoes, cut into cubes (I used 8 cocktail tomatoes and halved them)
Olive oil, lemon juice, salt and pepper to taste
To serve: 
Coriander, chopped
Plain yoghurt
Fruit chutney
Store bought Naan or Roti bread
Steamed rice

In a large frying pan heat the oil or ghee and add the onion. Cook, stirring often for 5-10 minutes over moderate heat until soft but not brown. Add the eggplant and garlic and continue to cook, stirring often, for 5 minutes. Add the mince and continue to cook, breaking up any lumps, until no longer pink. Add the spices and curry paste and cook, stirring for a further 5 minutes. Add the water and tomatoes, bring to the boil, then reduce the heat and simmer, stirring often, until thickened. Check seasoning. Can be made ahead to this point and kept in the fridge for 3-4 days or frozen for 1-2 months.

While curry is cooking make salsa by mixing all the ingredients together. You may need to add a bit more water to the curry, especially if it has been made ahead and kept refrigerated or frozen.

Serve the curry, garnished with fresh coriander, accompanied by a small bowl of yoghurt, some fruit chutney, steamed rice and the warm Indian bread.

Serves 4-6

Lobster or Prawn Benedict

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This recipe makes a breakfast, light lunch or dinner fit for a king.

If you live somewhere you can buy lobster or crayfish for a reasonable price then use that. If not, prawns work well in this recipe. Instead of seafood try using ham or some steamed chopped spinach.

1 brioche bun, split in two or 2 thick slices brioche loaf
150g shelled lobster or prawn meat, roughly chopped
2 large eggs, poached
Snipped chives
Quick Hollandaise sauce:
60g butter
2 egg yolks
Lemon juice to taste (3-4 tsp)
Salt to taste
Pinch of cayenne pepper

While the brioche buns or slices are toasting and the eggs are poaching, make the sauce. Melt butter in a bowl or jug in the microwave. With a hand whisk, mix in the egg yolks, lemon juice, salt and cayenne. Zap in the microwave for  12-15 seconds, then whisk again vigorously. If it’s a bit too thick, whisk in a tablespoon of hot water. Don’t overcook it as you will end up with scrambled egg!

Place the toasted brioche on two warm serving plates. Spread some hollandaise sauce on each, then top with the lobster or prawn meat, divided in two. Arrange a poached egg on each serving, then spoon over more hollandaise and garnish with chives. If liked, arrange the other half of the toasted bun on the side of the plate.

Serve immediately.

Serves 2

Vegetable & Pasta Soup with Parmesan Croutons

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Rather than cooking a traditional evening meal, I sometimes make a hearty soup. This is a slightly adapted version of a recipe I found on the Gourmet Traveller website.

1 leek, white and light green part only
1 small onion, peeled and diced
1 large carrot, peeled and diced
1 stick of celery, thinly sliced
2 cloves garlic, finely chopped
1-2 Tbs olive oil
1 litre vegetable or chicken stock
150-200g fresh lasagne sheets (see note below)
2 handfuls spinach leaves, shredded if large
1 tsp sugar
Salt and freshly ground black pepper to taste
Croutons:
2 thick slices sourdough bread
1 Tbs butter, melted
2 Tbs grated Parmesan cheese
Topping:
1 small head fennel thinly shaved and some of the green fronds
Extra Virgin Olive oil to drizzle

Chop all the vegetables and place them in a large heavy-based saucepan with the olive oil. Cook, stirring often, for about 7 minutes, or until softened. Add the stock and cook for 10 minutes, or until the carrots are tender. Can be prepared ahead to this point then reheated to serve.

Meanwhile make the croutons: cut or tear the bread into bite-sized pieces. Place in a bowl with the melted butter and grated cheese and mix well. Cook in one layer in a hot oven or an air fryer until crisp and golden.

Thinly slice the fennel and cut the slices into smaller pieces. Keep some of the fennel fronds.

To serve: Add the fresh lasagne sheets, torn or cut into bite-sized pieces and cook for a minute or two. Add the shredded spinach and sugar and check seasoning. Cook for a couple of minutes, until the lasagne is cooked, then ladle into soup bowls. Top with the croutons, the shaved fennel and fennel fronds and a drizzle of olive oil.

Serves 2-3

Note: if you don’t have fresh lasagne sheets, you can use any fresh or dried pasta and adjust the cooking time accordingly. If using dry pasta, choose a small size which cooks quickly.

Cream Cheese Log with Dried Fruit & Nuts

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Invite some friends round for a drink and serve this delicious cheese log with your favourite crackers. It can be made a day or two before serving. If you want it to keep for longer, leave out the chives and maybe add some dried herbs. Then it will keep for a week or two.

Try different combinations of fruit and nuts. The photo shows cranberries and pecans, but glacé ginger or diced apricots, or both, with walnuts or pecans is a great combination.

Just before serving I cut the log in half, so what you see in the photo is one of two small logs.

150g dried cranberries (or apricots, dates, seedless raisins, figs, glacé ginger, or a mixture)
125g pecans (or walnuts, pistachios or macadamias, or a mixture)
4 Tbs snipped chives (use scissors)
250g cream cheese, at room temperature
100g cheddar cheese, grated
Salt and freshly ground black pepper, to taste

Place the cranberries and pecans, both finely chopped, in a mixing bowl with the chives. Mix well. Place cream cheese in another mixing bowl, add the grated cheddar, about half the cranberry and nut mixture and season to taste.

Place a large piece of plastic wrap on the kitchen bench. Tip the remaining cranberry and nut mixture onto the middle in a rectangle.  Use a spatula to scrape the cream cheese mixture onto a plate or chopping board, in a rough log shape. Use damp hands to form it into a neater log shape, about 3cm in diameter. Or you can make two smaller logs.

Place the log on the cranberry and nut mixture and roll it around, patting it into the log until it’s completely covered, including both ends. Use a clean piece of plastic wrap to wrap the log and once it’s securely wrapped, roll it on the counter a few times to improve the shape.

Refrigerate overnight. Remove from the fridge 20-30 minutes before serving with your favourite crackers.

Serves a crowd

Zucchini Ricotta and Basil Tart

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This quick and easy recipe for a zucchini tart uses bought puff pastry and is delicious served with a mixed salad.

1 sheet of ready-rolled puff pastry
2-3 zucchini (courgettes)
2 Tbs olive oil
Salt and freshly ground black pepper, to taste
250g fresh ricotta cheese
Finely grated rind and juice of 1 lemon
2 Tbs finely chopped basil
2 cloves garlic, very thinly sliced
½ cup finely grated Parmesan cheese
3 Tbs pine nuts (optional)
1 egg, beaten
1 handful fresh basil leaves
Extra virgin olive oil

Lay pastry square or rectangle on a paper-lined baking sheet and preheat the oven to 200°C. Thinly slice the zucchini lengthwise using a vegetable peeler. Place in a bowl with the olive oil and seasoning and mix well with your hands to coat well.

With a fork, mash the ricotta with the lemon juice and rind and seasoning. If it’s a bit stiff add a drizzle of olive oil. Mix in the chopped basil. Spread the ricotta mixture evenly over the pastry, leaving a border of a couple of centimetres or one inch around the edges.

Layer the zucchini slices on top of the ricotta, overlapping the slices in parallel rows and doing several layers. Arrange the garlic slices over the zucchini before covering them with the last layer of slices. Sprinkle the grated Parmesan over the zucchini. Brush the beaten egg around the edges.

Bake for 25 minutes, or until golden brown and puffed. Halfway through the cooking time, sprinkle with the pine nuts, if using.

Place the fresh basil leaves in a food processor and process, adding enough oil to make a thick sauce. Drizzle the basil oil over the tart before serving.

Serves 4-6

Baked Fennel with Bacon

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This easy side dish goes well with fish or chicken.

1 large bulb of fennel or two smaller ones
2 tbs olive oil
2-3 rashers of bacon, diced
1 slice bread, preferably sourdough
2 Tbs fresh rosemary, leaves only
Freshly ground pepper

Preheat oven to 200°C. Oil or butter a shallow baking dish. Thinly slice fennel and cut the slices into smaller pieces. Place in a mixing bowl with the olive oil. Mix then tip into the baking dish and spread evenly.

Place bread, rosemary and pepper in a food processor and pulse to obtain chunky crumbs. Fry the bacon until crisp, then mix with the breadcrumbs. Spread over the fennel, then bake for 25-30 minutes, or until the fennel is tender and the crumbs are golden brown.

Serves 4-6

Apricot Jam from Dried Apricots

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Everyone loves apricot jam but the fresh fruit is in season for such a short time and expensive. Using dried apricots is the answer. This recipe comes from Aussie cook Matthew Evans, although I’ve cut down considerably on the sugar.

If you live on your own and don’t think you can manage to eat it all, a jar of jam makes a great gift for friends. And a dollop on Greek yoghurt is divine. Or use it instead of Lemon Curd in these delicious and quick Blueberry Parfaits.

500g dried apricots
1.5L (6 cups) water
2 cinnamon sticks (optional)
Juice of 1 large lemon
1-2 cups sugar

Place apricots in a large, heavy-based saucepan or jam pan. Add the water and leave to soak overnight. Add cinnamon sticks and simmer for 20 mnutes or until the fruit is soft. Remove cinnamon sticks if using, add the lemon juice and one cup of sugar.

Cook for a few minutes or until the sugar has dissolved, then taste and add more sugar as required. I used about a cup and a half but we don’t like our jam too sweet.

At this stage I used a stick blender to break up some but not all of the fruit, leaving it thick and chunky. Cook for a few more minutes or until you have jam consistency.

While the jam is cooking prepare about half a dozen small jars. Wash and dry them then microwave on High (without the lids) for 2 minutes to sterilise.

Pour the jam into the hot jars and seal while hot with the lids. Store in a dark cupboard and refrigerate after opening.

Makes 4-6 jars depending on size

Chicken with Lemon, Garlic & Parmesan

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This quick and easy chicken dish is perfect for a busy week night. Leftovers are delicious in wraps, salads and sandwiches.

1 kg skinless, boneless chicken thighs
Marinade:
¼ cup olive oil
2 Tbs lemon juice
4 cloves garlic, crushed or 1 Tbs grated ginger
1 Tbs honey
1 tsp paprika
1 tsp salt
1 tsp oregano
¼ tsp chilli flakes
¼ cup finely grated Parmesan
Freshly ground pepper to taste
To garnish:
Fresh herbs

Mix all ingredients for marinade. Marinate the chicken in about three quarters of the mixture. Keep the remaining quarter for serving. Make sure the chicken is well-covered with the mixture, then leave it to marinate, covered, overnight in the fridge. If you don’t have time to marinate it overnight, a minimum of 30 minutes will do.

Cook the chicken at 200ºC in the oven, or on a hot barbecue or in an air fryer at 200ºC for 20-25 minutes or until cooked through and browned. Turn over about halfway through cooking. Slice downwards and arrange on a serving plate. Drizzle with the remaining marinade and garnish with herbs.

Serves 4

Quick Olive Bread

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This recipe is an adaptation of Irish Soda Bread. Made in the time it takes the oven to heat up, you can whip this up between morning coffee and Sunday lunch.

Served with home-made Gravlax and pickled vegetables (see below) it was delicious. Spread the bread with butter or mayonnaise, before topping with the gravlax or smoked salmon.

2 cups plain flour, sifted
2 tsp baking powder
1 tsp baking soda
1 Tbs lemon juice or vinegar
1½ cups plain yoghurt
1 Tbs chopped fresh rosemary
1 cup sliced olives (black or green or a mix)
1-2 tsp salt, to taste
1 Tbs each sunflower seeds and pepitas

Preheat oven to 180°C and line a baking tray with baking paper.

Mix all the ingredients together, except the seeds, in a mixing bowl. Mix until all the dry bits have been incorporated. With floured hands, form into a ball and place on the baking tray. Use hands to shape into a low flattish round as shown in photo. Sprinkle with the seeds and pat them on.

Bake for 45 minutes or until evenly browned. Cool then serve immediately. Any leftovers can be served next day, toasted.

Makes 1 loaf

Variation: use chopped sun dried tomatoes instead of olives or some of each.

Japanese Pickled vegetables: cut vegetables into two-bite pieces and pack into a clean large jar or 2-3 smaller ones – cauliflower florets, red capsicum strips, cucumber sticks, carrot sticks, chunks of fennel etc. Heat 1 cup each of sugar, water and cider or white wine vinegar in a saucepan. Stir to dissolve the sugar, then bring to the boil and pour over the vegetables. If liked add one or two whole red chillies, then cover with the lid. If you don’t have enough liquid to cover the vegetables, make a bit more, using equal quantities of sugar, water and vinegar. Keep for a few days before using. Store in the fridge.