Sometimes you need a meal in a hurry, so below are a selection of recipes that fit the bill. The goal is that they should be on the table in less than 30 minutes, and should be healthy so you feel better for eating them.
- Thai Green Curry
- Mild Kerala (South Indian) Curry
- Garam Masala
- Smoked Haddock Chowder
- Pork Loin a la Creme
- Chicken Noodle Soup
This Japanese noodle soup can be a little daunting at first, with a
list of ingredients that probably aren't already in the cupboard. The
good news is that most of the ingredients keep for quite a while, and
can be found in any decent Japanese shop. As with all soups, a good
stock helps the overall flavour, and using good quality ingredients is
quite important in this dish. Makes 2 good portions.
- 2 eggs
- 100g dried ramen noodles
- Dried seaweed, rehydrated in water
- ½ small can sliced bamboo shoots.
- ½ cup drained sweetcorn
- 150g of Shitake or alternative mushrooms
- 2 pints good quality stock
- 2 tsp instant dashi granules
- 2 tbsp fresh miso paste
- 4-6 Gyoza dumplings (optional, frozen is fine)
- ½ bunch of spring onions, finely sliced
- Chili oil & Soy sauce to taste
- Hard boil the eggs for about 10 minutes, then slice in half and arrange in the serving bowls.
- Boil the noodles until cooked (3-10 minutes depending on the noodles used), then place in the serving bowls.
- Arrange the rehydrated seaweed, spring onions, bamboo shoots, and sweetcorn in the serving bowls.
- In a large saucepan heat the stock, dashi granules and miso paste
to bring the soup base to a gentle boil.
- Add the gyoza dumplings and mushrooms and cook for a five minutes.
- Add Chili oil, Soy sauce and miso paste to taste.
- Divide the soup between the serving bowls.
Made with pre-cooked chicken or the remains of a roast, this is a fast and tasty meal - perfect for when you want something warm and nourishing in short order. If you fancy a spicy variation on this theme, then a Thai curry soup is also delicious. In the recipe below, replace the water with Coconut milk, add some Thai Green Curry paste in at the start and finish with a little Thai fish sauce.
- 4-6 pre-roast chicken thighs (bones removed and cut into small pieces) or the picked chicken left over from a roast.
- 1 leek or a medium onion
- 2 nests of glass or fine egg noodles
- 1 pint good quality stock
- ½ pint water
- ½ cup of sweetcorn
- 1-2 dried chili peppers, finely chopped
- 1 tbsp dried mixed herbs
- Fry the leek or onions in a knob of butter in a heavy bottom saucepan or casserole dish until they start to brown
- Add the chicken and fry for a couple more minutes until the chicken starts to brown
- Add the stock, the water and the chili & herbs and bring back to a strong simmer for 10-15 minutes (longer if you fancy)
- Add the sweetcorn and noodles, bring back to the boil and cook
for 2-3 minutes (more if the noodles require it)
- Serve immediately in bowls
This is a quick and easy version of a delicious creamy paprika stew, translated into a pan-cooked recipe whilst retaining the spirit of the original. It's fairly quick and easy with not much stress, but it does require you to stand there and cook it for about 20 minutes - one slight disadvantage over the original, which just went into the oven until done. Serve with boiled or mashed potatoes and steamed vegetables. The sauce comes out fairly rich and creamy, and does a good job as gravy.
- 2 good sized pork loin steaks (without a bone)
- 4 large shallots (or 6 small one), finely chopped
- A good knob of butter
- Half a pack of mushrooms (about 125g), sliced
- 1 tbsp Paprika
- 1 small glass of sherry or 1 large glass of white wine
- Half a small tub of crème fraiche
- Salt and pepper to season
- Heat a little oil in a good quality frying pan (one that
can take high temperatures) over a high heat until the oil is just
- Balance the pork loin skin side down and cook until the skin is crispy and the fat has started to render - about 6-8 minutes. This is nearly impossible with just one steak, as it'll fall over, but with two or more next to each other it becomes fairly easy. Skip this step if you're short of time, or if you can't be bothered.
- Fry the pork chops for about 3 minutes on each side - no more.
- Remove the pork chops from the pan and place, covered, on a plate
to rest and keep warm
- Add the Shallots to the pan and fry in the butter until they just
start to brown.
- Add the Mushrooms and the Paprika to the pan and cook for a
couple more minutes.
- Add the pork back into the pan, then add the sherry and reduce by half (cook the dish until half the liquid has evaporated). If using wine, reduce by a little more.
- Add in the Crème Fraiche and re-heat until the whole dish is bubbling.
- Season with salt and pepper and serve.
This is a (fairly) quick and easy dish that turns out a lovely, creamy, rich chowder infused with the smokey flavour Haddock. Perfect with fresh bread as a light lunch or as a starter.
- 4 or 5 rashers of smoked bacon, sliced.
- 1 medium onion
- 2 pints chicken stock
- ½ cup of rice
- 1 can of sweetcorn
- 2 medium tomatoes, de-seeded and chopped quite small.
- Half a medium tub of cream (or a whole small tub)
- 1 lb smoked Haddock, cut into approx 1" cubes
- Pepper and a (very) little salt to taste
- Fry the onions and the bacon in a little oil until they start to colour.
- Add the stock, the rice, and most of the sweetcorn and bring back to the boil.
- Simmer for 10-15 minutes until the rice is done.
- Using a had blender, blitz the soup until thick and creamy.
- Return to the heat, add the chopped tomatoes and the remainder of the sweetcorn and bring back to a low simmer for a couple of minutes until the tomatoes are cooked.
- Add the smoked Haddock and cream and turn off the stove, leave the pan on the ring - the residual heat will cook the fish.
- Season to taste (remember that both the bacon and stock will have salt already) and serve.
There are many recipes for Garam Masala, and an almost infinite number of arguments over which is best. Here's the basic recipe that I use as a starting point, feel free to make up your own!
- 2 tbsp Coriander seed
- 1 tbsp Cumin seed
- 1 tsp black Peppercorns
- 3 large pods Cardamom (black is best, but green is fine)
- 2 Cloves
- 2 tbsp ground Ginger
- 1 tsp ground Cinnamon
- 1 Bay leaf
- Gently roast all the spices, except the Ginger, Cinnamon and the Bay leaf, in a dry frying pan or skillet, until the colour has darkened and the Cumin is making a little popping sound.
- Remove from the heat and allow to cool.
- Remove the small seeds from inside the Cardamom pods, discarding the pod shells.
- Grind all the ingredients together in a pestle and mortar, until smooth.
- Store in an airtight container.
A mild curry made with coconut milk, which is quick and easy - takes about 5 minutes to prepare and 20-30 minutes to cook. Serves 2-3.
- 1 medium sized Onion
- 2 cloves of Garlic, crushed
- 2-6 dried, chopped Chili peppers (2 for a mild curry, 4 for medium, 6 for hot)
- 2 tsp Coriander seed, ground
- 1 tsp ground Ginger
- 1 tsp ground Turmeric
- 1 lb Chicken or Lamb, cut into 1" pieces
- 2 fresh Tomatoes, chopped
- 1 tin chopped Tomatoes or Passata
- 1 small tin Coconut cream, diluted with 200ml boiling water, or 1 tin Coconut milk
- 6 Curry leaves (optional)
- 1 tbsp Garam Masala
- Salt and Pepper to season
- Finely chop the Onion and Chillies peppers and fry in a little vegetable oil (or Groundnut Oil) over a medium heat for a 10 minutes or until cooked.
- Add the Chicken or Lamb and fry for 5-10 minutes until the meat is browned all over.
- Stir in the Ginger, Turmeric, Coriander seed and Garlic and
fry for another couple of minutes.
- Add the fresh and tinned Tomatoes, the curry leaves, and the Garam Masala and simmer gently for 10-15 minutes until the meat is cooked through.
- Add the Coconut Cream and water (or Coconut milk) and bring back to a simmer for 15-20 minutes before serving with boiled rice
A big bowl of vegetables, in a thick coconut soup, with classic Thai curry spices. Feel free to substitute different vegetables and adjust the curry paste, fish sauce and lime to taste. Add prawns or cooked chicken to make a more substantial curry. Serves 3-4.
- 1 medium onion, chopped
- 1 inch piece of fresh ginger, mashed.
- 3 cloves garlic, mashed.
- 1 tsp ready-made Thai Green Curry paste (or make your own)
- 2 tins of coconut
- ½ butternut squash, cubed
- 250g sugar snap peas
- 250g mange-tout
- 1 pack Shitake or Oyster mushrooms
- 2 Pak choi
- ½ Chinese leaf
- ½ tbsp Thai fish sauce
- 1 tbsp sugar
- juice of 1 lime
- Fry the onion in a little oil for 10 minutes or until cooked.
- Add the garlic, ginger, and butternut squash and continue to fry until the squash has some colour.
- Add the sugar snap peas, mange-tout and mushrooms and fry for another couple of minutes.
- Add the curry paste and the coconut milk and bring back to the boil.
- Add the remainder of the vegetables, the fish sauce and sugar.
- Cover and reduce the head to a medium-low and cook for about 10 minutes until the vegetables are done.
- Remove from the heat and add fresh squeezed lime to taste.
- Serve in a bowl, over steamed rice.