Tag: quick and easy

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SMOKED WAREHOU KEDGEREE

This is a quick and easy dinner – start to finish in half an hour. If you are wondering about the origins of kedgeree, yes it is a very Anglo Indian dish created in the 18th century for the British memsahibs.

Smoked warehou kedgeree

INGREDIENTS

50 grams butter

1 medium onion, finely chopped

500 grams smoked warehou fillet

3 cardamom pods

1 small cinnamon stick

2 fresh bay leaves

¼ teaspoon turmeric

250 grams Basmati rice

500 ml fish stock (preferably homemade)

Salt to taste

3 soft boiled eggs

3 tablespoons chopped fresh parsley

Lemon wedges and tomato relish or a fruit chutney to serve

METHOD

Melt the butter in a large saucepan. Stir in the cardamom pods, cinnamon stick and bay leaves, then cook for a minute. Add the onions and cook gently over medium heat for about five minutes until softened.

Add the turmeric and tip in the rice. Stir until all is well coated. Pour in the stock, add half a teaspoon of salt and bring to the boil. Cover with a lid, reduce heat to low and leave to cook very gently for 10-12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked warehou and simmer for 3 minutes. Lift it out and leave until fish is cool enough to handle. Flake the fish, discarding any bones and skin. Boil the eggs, cool, peel and then chop.

Uncover the rice and gently stir in the fish, Cover with lid and allow to be heated through for a couple of minutes. Taste, adjust seasoning and grind some black pepper. Stir in the parsley and eggs. Garnish with the lemon wedges and serve hot with the relish on the side. Serves 4.

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VEGETABLE SOUP

This is a classic vegetable soup. It does have 5 plus vegetables but it doesn’t have a distinct taste of any particular vegetable. However it is very soothing and sometimes this is all you need on a cold winter’s day. I make my soup with some butter and once blitzed, it just looks so luscious and appetizing.

Vegetable Soup

2 x large carrots washed, peeled and diced

4 x large celery stalks, peeled and sliced 1 centimetre wide

1 x large leek, washed and sliced into half moons

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VEGAN MENEMEN

Vegan Menemen

Menemen is a Turkish dish often made with eggs, tomatoes, green peppers, cured meats and spices. If you think you don’t like tofu, think again if prepared this way. It is very easy, rustic and quick. It is great to eat anytime of the day and serve it with Turkish Pide or steamed rice.

600 grams of tofu, drained

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EASY TOFU STIR FRY

Easy Tofu Stir Fry

I normally do the tofu version first for the vegetarians in the household and then follow with the chicken stir fry. When I say tofu, many people say oh tofu, it’s so tasteless. Yes agreed it is bland and does not have a taste as such but that is the point, as it takes on the umami flavours of the other ingredients so well. I have learnt to incorporate tofu into several vegetarian versions of dishes I cook on an everyday basis, you can say I like it.

400 grams firm tofu, drained

2 medium sized carrots cut into batons

400 grams mushrooms (prepared) and quartered

1 large red pepper cut into 4-5 centimetre strips

1 bunch Shanghai green bok choy, washed well, stalks and leaves separated

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PENNE PASTA WITH ZUCCHINI SAUCE

I bought Marcella Hazan’s Marcella Cucina cook book over twenty years ago. The book has been a very useful reference for me to learn how to cook authentic Italian as the techniques and recipes are easy to follow. This is an adaptation from her book and takes about half an hour to prepare (quicker than you can get takeaways). I might add very tasty too!

Penne Pasta with Zucchini Sauce

7 or 8 medium zucchinis

3 tablespoons extra virgin olive oil

3-4 cloves of garlic peeled and finely chopped

½ to 1 teaspoon chilli flakes

2 tablespoons Italian parsley chopped

1 x 400 grams tin of plum Italian tomatoes

500 grams box of good quality Penne Pasta or other hollow tube pasta

Salt to taste

Parmesan shavings for garnish

METHOD

Wash zucchinis well and cut them into batons (lengthways) about 5 centimetres long and about 1 centimetre wide. In a large fry pan put two tablespoons of oil and the finely chopped garlic turning heat to medium. Fry from time to time and when garlic turns pale brown and the smell is evident, throw in the parsley and the zucchini pieces along with salt and the chilli flakes. Turn over once or twice before covering with lid. Cook for about 5 -7 minutes. Add the tomatoes and squash them up in your hand while adding. Mix to combine and keep it on a steady simmer for a further ten minutes.

Cook the pasta as per the instructions on the box, drain and toss the sauce immediately. Stir in the remaining olive oil. Mix to combine. Serve promptly with shavings of Parmesan cheese. Serves 4

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BEANS & PEAS SABZI

Beans and Peas Sabzi

400 grams of beans cut into 3 centimetre pieces (I use cut frozen beans)

300 grams of peas

1 large onion chopped finely (150 grams)

1 thumb size ginger, peeled and grated

2 large tomatoes blanched, skin peeled and chopped fine or use 1 plum tomato from a tin of plum tomatoes and squash it up with fingers

1 teaspoon cumin seeds

½ teaspoon turmeric

½ to 1 teaspoon chilli powder

1 teaspoon garam masala powder

3 tablespoons ghee

Salt to taste

Squeeze of lemon

METHOD

Put the beans and peas into separate bowls of cold water to thaw.

Heat a medium sized sauté or fry pan. Add the ghee and once it melts, add the cumin seeds so they splutter. Fry the onions until golden (about 10 minutes) and then add the turmeric, garam masala and chilli powder. Fry off for about 30 seconds and then add the tomato along with a tablespoon of water. While tomato is frying, squeeze out the ginger juice (from the grated ginger) into the pan and mix it in. Now add salt and the beans and mix to combine. Cover with a lid and reduce heat so the steam cooks the beans for about five to seven minutes. Stir in the peas and cook for a further 3 to 4 minutes. If you find there is too much water, then remove the lid, turn to high and cook off for a minute or so until the water evaporates. Just before serving, squeeze the lemon if using. Serve hot with rotis or pita bread. Serves 4.

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BROCCOLI SALAD WITH MISO DRESSING

1 large broccoli washed and trimmed into florets (the stems are sweet and tasty, just peel lightly)

For the Miso dressing

3 tablespoons lemon juice

1 tablespoon white miso paste

1 small garlic grated

2 teaspoons grated ginger

1 teaspoon sesame oil

¼ cup vegetable oil like canola

Salt and pepper to taste

Put the broccoli florets into a microwave safe bowl and microwave for 6 minutes or less if you prefer the pieces crunchy, taking out after three minutes and giving the broccoli pieces a shuffle. Drain any liquid and set aside to cool.

Prepare the dressing in a large bowl by mixing the ingredients together. Taste and adjust seasoning as desired. When the broccoli is warm to touch, pour in the dressing and mix well. Serve at room temperature. Serves four.