8 DE­LI­CIOUS MEALS

Fairlady - - CONTENTS -

whip up in a flash you can

Spend less time in the

kitchen and more time

en­ter­tain­ing with these

speedy recipes that’ll keep

them com­ing back for more.

2 tbsp olive oil ½ span­ish onion, finely diced 1 gar­lic clove, finely chopped finely grated zest and juice of 1 lemon 180g quinoa 400ml hot veg­etable or chicken stock 8 eggs, at room tem­per­a­ture 2 beet­root, peeled and coarsely grated coarsely chopped mint, flatleaf pars­ley and coarsely chopped or sliv­ered pis­ta­chios, to serve For the tahini yo­ghurt • 200g greek-style yo­ghurt • 2 tbsp ex­tra-vir­gin olive oil • 1½ tbsp tahini • juice of 1 lemon, or to taste • ½ gar­lic clove, finely chopped

1. Heat the oil in a large saucepan over medium-high heat, add onion, gar­lic and lemon zest, sea­son to taste and sauté un­til ten­der (3-4 min). Add quinoa and stir to coat in oil, then add hot stock and bring to the boil. Re­duce heat to medium-low, cover with a lid and cook for 15 min. Re­move from heat, re­move lid, cover with a clean tea towel, re­place the lid and leave to stand for 5 min to steam. Sea­son to taste and stir in lemon juice.

2. Mean­while, boil eggs (7 min for soft yolks), drain, re­fresh un­der cold run­ning wa­ter, peel, halve and set aside.

3. For the tahini yo­ghurt: In a bowl, com­bine all the in­gre­di­ents with 2tbsp hot wa­ter and sea­son to taste.

4. Spread a lit­tle tahini yo­ghurt in the bases of serv­ing bowls, spoon the quinoa pi­laf on top, top with beet­root and eggs, scat­ter with herbs and pis­ta­chio nuts, sea­son to taste and serve with ex­tra tahini yo­ghurt. 460g (2 cups) sushi rice, rinsed 1½ tsp matcha (see note) 90ml rice vine­gar 1 tsp cas­tor sugar 70ml grape­seed oil 1 tbsp soy sauce 1 gar­lic clove, finely chopped 1½ le­banese cu­cum­bers, seeds re­moved, thinly sliced • 2 tbsp pick­led ginger, juli­enned • 2 spring onions, thinly sliced • 200g smoked trout, coarsely

flaked • roasted se­same seeds, to serve

1. Bring rice, matcha, 600ml cold wa­ter and a pinch of salt to the boil in a saucepan set over high heat. Boil for 2 min­utes, stir­ring oc­ca­sion­ally. Cover with a lid, re­duce heat to low and sim­mer for 8 min. Re­move from heat. Com­bine 50ml vine­gar and sugar in a bowl, driz­zle over rice, cover and set aside for 5 min. Tip rice onto a tray

1 Quinoa pi­laf with beet­root, egg and tahini yo­ghurt Serves 4 Prep & cook­ing time: 30 min

2 Matcha rice with smoked trout, cu­cum­ber and pick­led ginger Serves 4 Prep time plus cook­ing: 30 min

and spread out to cool briefly.

2. Whisk grape­seed oil, soy sauce, gar­lic and re­main­ing vine­gar in a bowl.

3. Toss cu­cum­ber, pick­led ginger, spring onion and a lit­tle dress­ing in a bowl to coat.

4. Serve matcha rice topped with trout, cu­cum­ber salad, se­same seeds and ex­tra dress­ing.

Note: Matcha, a pow­dered green tea, is avail­able from Ja­panese su­per­mar­kets.

3 Bar­be­cued T-bones with rough rocket salsa verde and crushed potato salad Serves 4 Prep time plus cook­ing: 30 min •8OOg chat pota­toes, peeled and

halved • 80ml (1/3 cup) but­ter­milk • 2 tbsp ex­tra vir­gin olive oil, plus

ex­tra for driz­zling • 1 tbsp white wine vine­gar • finely grated zest and juice of

half a lemon • 2 tsp di­jon mus­tard • 1 gar­lic clove, finely chopped • ½ cup coarsely chopped mixed herbs such as mint, flatleaf pars­ley and chervil • 2 spring onions, thinly sliced • 4 T-bone steaks (about 250g

each), at room tem­per­a­ture For the rough rocket salsa verde • 2 cups (firmly packed) rocket • 80ml ex­tra vir­gin olive oil • 80ml olive oil • 20g finely grated parmesan • finely grated zest and juice of 1 lemon • 1 gar­lic clove, coarsely chopped

1. Boil pota­toes in a large saucepan of salted wa­ter un­til ten­der (10-15 min­utes). Drain, trans­fer to a bowl and coarsely crush with a fork or potato masher. Add but­ter­milk, olive oil, vine­gar, lemon zest and juice, mus­tard and gar­lic. Sea­son to taste and toss to com­bine. Just be­fore serv­ing, add herbs and spring onion and stir to com­bine. 2. For the rough rocket salsa verde, pulse in­gre­di­ents in a food pro­ces­sor to a coarse paste, sea­son to taste and set aside.

3. Heat a char-grill pan or bar­be­cue to high heat. Sea­son steaks well, driz­zle with oil and grill, turn­ing oc­ca­sion­ally, un­til cooked to your lik­ing (6-7 min for medium-rare). Trans­fer to a plate to rest for a cou­ple of min­utes, then serve with potato salad and the rough rocket salsa verde.

4 Spiced chicken with car­rot, chick­pea and green chilli salad Serves 4 Prep time plus cook­ing: 35 min • 2 tbsp olive oil • 2½ tbsp veg­etable oil • 1 tbsp finely grated ginger • 1 tsp ground chilli • 1 tsp ground co­rian­der • 1 tsp ground turmeric • 1 tsp garam masala • juice of 1 lime • 2 gar­lic cloves, finely chopped • 8 chicken thigh fil­lets, skin on • thick plain yo­ghurt, to serve For the car­rot, chick­pea and green chilli salad 60ml (¼ cup) veg­etable oil 1 long green chilli, thinly sliced 1 sprig curry leaves 1 gar­lic clove, finely chopped 800g canned chick­peas, drained and rinsed 2 car­rots, juli­enned juice of 2 limes, or to taste ¾ cup coarsely chopped co­rian­der

1. Pre­heat the oven to 200ºC. Com­bine oils, ginger, spices, lime juice and gar­lic in a bowl and sea­son to taste. Add chicken, mix to coat well and leave to stand for 10 min to mar­i­nate.

2. Mean­while, for the salad, heat

oil in a fry­ing pan over medium-high heat, add chilli and curry leaves and fry un­til fra­grant (30 sec). Re­move from heat and stir in gar­lic. Tip into a large bowl, add chick­peas, car­rot and lime juice, sea­son to taste and toss to com­bine. Just be­fore serv­ing, add co­rian­der and toss to­gether.

3. Heat a large fry­ing pan over medium-high heat, add chicken skin-side down and cook un­til browned and the fat ren­ders (4-5 min). Turn, brown the other side (1-2 min). Trans­fer to an oven tray and roast un­til cooked through (3-4 min). Serve hot with car­rot, chick­pea and green chilli salad, and yo­ghurt. 5 To­mato and ri­cotta tart Serves 4-6 Prep time plus cook­ing: 30 min 375g short­crust pas­try (see note) 200g firm ri­cotta 20g finely grated parmesan ¼ cup coarsely chopped mixed herbs such as basil, flatleaf pars­ley, mint and chervil, plus ex­tra leaves to serve finely grated zest of 1 lemon, juice of half 1 egg, lightly beaten 1 large ripe ox­heart to­mato, cut into wedges • 200g mixed cherry toma­toes,

halved or quar­tered • 60ml (¼ cup) ex­tra vir­gin olive oil • 1 tbsp red wine vine­gar

1. Pre­heat oven to 200ºC. Line a 26cm x 35cm bak­ing tray with bak­ing pa­per, then with pas­try, trim­ming the edges to fit. Com­bine the ri­cotta, parmesan, herbs, lemon zest and half the egg in a bowl, sea­son gen­er­ously to taste and mix to com­bine. Spread mix­ture over pas­try, leav­ing a 1.5cm bor­der. Brush bor­der lightly with re­main­ing egg (you won’t need it all), then bake, turn­ing the tray oc­ca­sion­ally, un­til golden brown (15-20 min).

2. Mean­while, com­bine the toma­toes, ex­tra vir­gin olive oil, vine­gar and lemon juice in a bowl and sea­son to taste. Pile on top of the tart, scat­ter with ex­tra herbs and serve warm.

Note: Use any good short­crust pas­try. 6 White-bean dip with pita crisps Serves 4-6 as a snack Prep time plus bak­ing: 10-15 min 800g canned white beans, drained, rinsed 2 tbsp ex­tra-vir­gin olive oil, plus ex­tra for driz­zling juice of 1½ le­mons, or to taste 1 gar­lic clove, finely chopped 1 le­banese cu­cum­bers, cut into ba­tons 200g ro­man beans, cut into ba­tons 1 bunch radishes, scrubbed For the pita crisps • 1 tsp ground cumin • 1 tsp ground co­rian­der • 1 tsp smoked pa­prika, plus ex­tra

to serve • 3 pita bread, cut into wedges • 1½ tbsp olive oil

1. For the pita crisps, pre­heat oven to 180ºC. Com­bine spices in a bowl with a good pinch of salt. Mix well. Spread pita wedges on bak­ing trays lined with bak­ing pa­per, driz­zle with oil and sea­son with spice mix. Turn, and re­peat. Bake un­til golden brown (3 min). Cool and store in an air­tight con­tainer; they’ll keep up to 3 days.

2. Blend beans, oil, lemon juice and gar­lic in a food pro­ces­sor un­til smooth, sea­son and place in a bowl. Top with a lit­tle ex­tra olive oil and pa­prika. Serve with pita crisps and veg­eta­bles.

7 Pork skew­ers with young co­conut and pineap­ple salad Serves 4 Prep time and cook­ing: 30 min • 50g palm sugar, coarsely chopped

• 2 tbsp finely chopped fresh co­rian­der, root and stem • 3 gar­lic cloves, coarsely chopped • 2 tsp white pep­per­corns • 1½ tbsp fish sauce • 1½ tbsp soy sauce • 1½ tbsp lime juice • 800g skin­less pork shoul­der, cut into bite-sized pieces • 100ml co­conut milk • lime halves, to serve For the young co­conut and pineap­ple salad • 500g slightly un­der­ripe pineap­ple, peeled and cut into chunks • flesh from 1 young co­conut, torn

(re­serve wa­ter for an­other use) • ½ cup (loosely packed) fresh

co­rian­der • ½ cup (loosely packed) mint • 2 small red shal­lots, thinly sliced

• 1 tbsp palm sugar • 1 tbsp fish sauce • 1 tbsp lime juice • 1 gar­lic clove, finely chopped • 1 tsp roasted chilli flakes

1. Heat a bar­be­cue or char-grill pan to medium. Us­ing a mor­tar and pes­tle, pound palm sugar, co­rian­der, gar­lic and pep­per­corns to a paste, then stir in fish sauce, soy sauce and lime juice. Place pork in a bowl, pour over mari­nade, mix to coat and leave to mar­i­nate while you make the salad (mar­i­nate overnight for deeper flavour).

2. For the salad, com­bine the pineap­ple, co­conut, herbs and shal­lots in a bowl. In a sep­a­rate bowl, dis­solve the palm sugar in 1 tbsp hot wa­ter, add the re­main­ing in­gre­di­ents and stir to com­bine. Ad­just the bal­ance of flavours so the dress­ing is sour, sweet, salty and hot. Just be­fore serv­ing, driz­zle the dress­ing over the pineap­ple

mix­ture and toss to com­bine. 3. Thread the pork onto skew­ers and grill, brush­ing with co­conut milk and turn­ing oc­ca­sion­ally, un­til browned and cooked through (5-7 min). Serve hot, with co­conut and pineap­ple salad and lime halves. 8 Lamb salad with peas, courgette and olives Serves 4 Prep time plus cook­ing: 20 min • 2 tbsp olive oil • 1 tbsp finely chopped thyme • juice and finely grated zest of

half a lemon • 1 gar­lic clove, finely chopped • 600g lamb back­strap For the pea, courgette and olive salad • 200g frozen peas • 2 cour­gettes, thinly sliced into rounds • 80g black olives • 100g feta, crumbed • 2 tbsp coarsely chopped dill • 2 tbsp coarsely chopped flatleaf pars­ley • 2 tbsp coarsely chopped mint • 2 spring onions, thinly sliced • 60ml (¼ cup) ex­tra vir­gin olive oil • juice of half a lemon, or to taste • 1 tbsp red wine vine­gar • ½ gar­lic clove, finely chopped 1. Toss oil, thyme, juice, zest, gar­lic and lamb in a bowl; sea­son to taste and leave to mar­i­nate. 2. Mean­while, for the pea, courgette and olive salad, blanch peas un­til bright green and ten­der (1-2 min). Drain and re­fresh in ice cold wa­ter, drain again, then place in a bowl with courgette, olives, feta, herbs and spring onion. Shake the re­main­ing in­gre­di­ents in a jar to com­bine; sea­son to taste. Just be­fore serv­ing, driz­zle dress­ing over the salad and toss.

3. Heat a bar­be­cue or char-grill pan to high. Drain the lamb from the mari­nade; grill un­til browned and cooked to your lik­ing (2-3 min for medi­um­rare). Rest for a cou­ple of min­utes, then thinly slice and add to salad. Toss to com­bine, and serve. ✤

RECIPE ON RPAECGIEPE00O0N PAGE 92 PORK SKEW­ERS WITH YOUNG CO­CONUT AND FIGGY FRIAPNINDSEAPPLE SALAD

QUINOA PI­LAF WITH BEET­ROOT, EGG AND TAHINI YO­GHURT

BAR­BE­CUED T-BONES WITH ROUGH ROCKET SALSA VERDE AND CRUSHED POTATO SALAD

WHITE-BEAN DIP WITH PITA CRISPS

TO­MATO AND RI­COTTA TART

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.