Gourmet fast
Midweek meals are on the table quick smart with these easy-to-prepare punchy dishes from Alice Storey.
Midweek meals made in no time.
1 Flathead with crushed peas
2 Tofu with chilli jam and spring onions
3 Roast broccoli and cheddar filo tart
4 Leek, chorizo, cauliflower and chicken bake
5 Smoked bacon, potato and corn chowder
6 Chilli dogs with pickled jalapeño and coriander 7 Rigatoni with chicken ragù and green sauce
8 Pikelets with pear jam
1 Flathead with crushed peas
For simple fish and chips use the best and freshest fish you can find. Malt vinegar and plenty of lemon give it the perfect kick.
Serves 4
200 gm coarse breadcrumbs from day-old
sourdough bread
2 tbsp coarse polenta
500 gm skinless flathead fillets, cut into
6cm pieces
Seasoned plain flour, for dusting
3 eggs, lightly whisked with 2 tbsp milk Vegetable oil, for shallow-frying
Malt vinegar and lemon wedges, to serve Oven-roasted chips 700 gm (about 3 large) sebago potatoes, scrubbed, cut into 1.5cm-thick chips 50 ml olive oil
2 tbsp rosemary Crushed peas 300 gm frozen peas
40 gm butter, coarsely chopped
2 tbsp crème fraîche
Finely grated rind and juice of ½ lemon 2 tbsp coarsely chopped mint
1 Preheat oven to 200C. For chips, toss potatoes, oil and rosemary in a bowl to coat, season well with sea salt and pepper and transfer to two trays lined with baking paper. Roast, shaking trays occasionally, until golden and crisp (20 minutes). 2 Meanwhile, for crushed peas, blanch peas in boiling salted water until bright green (1 minute; see cook’s notes p177). Drain, return to pan, add butter, crème fraîche, and lemon rind and juice, and crush with a fork. Season to taste. Add mint just before serving.
3 Reduce oven to 160C. Heat about 5cm oil in a deep saucepan to 180C. Combine breadcrumbs and polenta in a shallow dish. Dip fish in flour, then egg, then breadcrumbs, pressing so they stick and shaking off excess. Fry in batches until golden and just cooked (4-5 minutes). Drain on paper towels, season with salt, and keep warm in oven while frying remaining fish. Serve hot with crushed peas, chips, vinegar and lemon.
2 Tofu with chilli jam and spring onions
Look for a top-notch chilli jam with a good balance of sweet and spicy.
Serves 4
Vegetable oil, for deep-frying, plus 40ml extra
600 gm firm tofu, cut into 3cm cubes Cornflour, for dusting
4 spring onions, thinly sliced, plus extra to serve
4 garlic cloves, thinly sliced
2 golden shallots, thinly sliced
1 tbsp finely grated ginger
40 gm chilli jam
1½ tbsp light soy sauce 1 tbsp kecap manis
1 tsp ground Sichuan pepper
Steamed Asian greens, to serve
1 Heat oil in a large saucepan over medium-high heat. Dust tofu in cornflour, shaking off excess. Deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.
2 Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes). Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion.
3 Roast broccoli and cheddar filo tart
Don’t worry about being too particular with the filo – a rustic finish is good. Cauliflower or cherry tomatoes would also work well in place of the broccoli. Serves 8
4 sheets filo pastry
60 gm melted butter
350 gm broccoli, cut into small florets
2 tbsp olive oil
400 gm crème fraîche
4 eggs
1 tbsp thyme, plus extra to serve
140 gm vintage cheddar, grated
1 tsp smoked paprika
1 tbsp plain flour
1 Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). Brush with butter, then top with another filo sheet. Repeat with remaining filo and butter. Trim filo, leaving a 2cm border, and brush edges with butter.
2 Toss 200gm broccoli with olive oil and season to taste. Place remaining broccoli in tart case. Whisk remaining ingredients in a bowl, season to taste and pour into tart case. Place on a large tray lined with baking paper, scatter broccoli tossed in oil on tray and bake both until golden and set (20-25 minutes). Serve tart topped with roasted broccoli and extra thyme.
4 Leek, chorizo, cauliflower and chicken bake
Serves 4
300 gm cauliflower, cut into small florets
200 gm chorizo, halved lengthways, coarsely chopped
10 garlic cloves, separated
2 leeks, cut into 3cm rounds
½ lemon, thinly sliced
¼ cup (loosely packed) oregano, plus extra to serve
¼ cup (loosely packed) flat-leaf parsley, plus extra to serve
80 ml olive oil
8 chicken thighs (about 160gm each), skin scored>
1 Preheat oven to 220C. Combine cauliflower, chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).
2 Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.
5 Smoked bacon, potato and corn chowder
This is a lighter take on the creamy chowder. Look for smoked streaky bacon for extra depth of flavour. Serves 6
6 rashers smoked streaky bacon, rind removed, cut into 1cm pieces
30 gm butter, coarsely chopped
1 onion, finely chopped
1 leek (white part only), finely chopped 4 garlic cloves, finely chopped
2 Desiree potatoes, cut into 1cm dice
750 ml (3 cups) chicken stock
2 corn cobs, kernels removed
50 gm sour cream
Coarsely chopped flat-leaf parsley, to serve
1 Heat butter in a frying pan over medium heat, add bacon and fry until crisp. Remove from pan with a slotted spoon, add onion, leek and garlic to pan and sauté until softened, (3-5 minutes). Add potato and stock, bring to a simmer, and cook until potato is tender (12-15 minutes).
Add corn, bring to a simmer and cook until bright yellow and tender (2-3 minutes).
2 Blend briefly with a stick blender, stir in sour cream, and serve topped with bacon and parsley.
6 Chilli dogs with pickled jalapeño and coriander
It’s double the fun here with grilled dogs and a good whack of chilli. Don’t skimp on the toppings – they’re a highlight.
Makes 6
40 ml olive oil, plus extra for brushing 1 onion, finely chopped
2 garlic cloves, finely chopped
300 gm coarsely minced beef
1 chipotle chilli in adobo (see note)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika ½ tsp dried oregano
200 gm canned tomato polpa
6 smoked sausages, such as kransky 6 hotdog rolls, split lengthways
60 gm finely grated vintage cheddar
Sliced pickled jalapeños, sour cream and coriander, to serve
1 Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes). Add beef, chipotle chilli, spices and oregano and sauté until beef browns (3-4 minutes). Add tomato polpa and 100ml water, reduce heat to low, season to taste and simmer until thickened (8-10 minutes).
2 Meanwhile, heat a char-grill pan or barbecue to medium heat, brush sausages with oil, then grill, turning occasionally, until hot and browned (5-6 minutes). Split buns and grill cut sides until toasted (1 minute). Fill buns with sausage and chilli, top with cheddar, jalapeños, sour cream and coriander, season to taste and serve.
Note Chipotle chillies in adobo are available from select grocers and delicatessens.
7 Rigatoni with chicken ragù and green sauce
This white ragù is lighter than the red-sauce style, and the green sauce adds a fresh element. For an even simpler version, serve the dish with store-bought pesto and lemon instead.
Serves 4
40 ml olive oil
1 onion, finely chopped
1 baby fennel bulb, finely chopped
3 garlic cloves, finely chopped
600 gm coarsely minced chicken
2 tbsp coarsely chopped rosemary
½ tsp freshly ground nutmeg
250 ml dry white wine
300 ml hot chicken stock
20 gm butter, diced
20 gm parmesan, plus extra to serve
400 gm dried rigatoni
200 gm stinging nettles (see note), broccoli
rapa, kale or cavolo nero, coarsely chopped
Green sauce
½ garlic clove, crushed
1 tbsp coarsely chopped rosemary
½ cup flat-leaf parsley, coarsely chopped ½ cup and basil, coarsely chopped
Finely grated rind and juice of 1 lemon 2 tbsp olive oil
1 Heat oil in a large saucepan over medium heat, add onion, fennel and garlic and sauté until starting to soften (2-3 minutes). Add chicken mince, increase heat to high and fry until starting to colour (5-7 minutes). Stir in rosemary and nutmeg, add wine, bring to a simmer, then add stock, reduce heat to medium and simmer until slightly reduced (5-7 minutes). Stir in butter and parmesan, season to taste.
2 For green sauce, combine ingredients in a small bowl and season to taste.
3 Cook pasta in boiling salted water until al dente, adding greens for the last 30 seconds of cooking. Drain, reserving 40ml pasta water, and combine pasta, greens and reserved water with ragù, season to taste, and serve topped with extra parmesan.
Note Uncooked nettles really do sting; wear rubber gloves and wash them well under cold running water before blanching them.
8 Pikelets with pear jam
A great breakfast, snack or dessert.
Makes about 22
200 gm (11/ cups) self-raising flour, sieved 3
25 gm pure icing sugar, sieved
2 eggs, separated
310 ml (11/ cups) buttermilk
4
1 tbsp vegetable oil
20 gm butter
Whipped cream, to serve Pear jam 3 small ripe pears, cored, coarsely chopped 110 gm (½ cup) caster sugar
Juice of 1 lemon
2 cardamom pods, cracked
1 vanilla bean, split and seeds scraped
1 tsp finely grated ginger
1 For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves. Reduce heat to low and simmer until pears are tender and mixture thickens (15-20 minutes).
2 Meanwhile, combine flour and icing sugar in a bowl. Whisk together yolks and buttermilk in a separate bowl, then whisk into flour mixture. Whisk eggwhites in a separate bowl until soft peaks form, then fold into batter.
3 Brush a large frying pan over medium heat with oil, add a dot of butter, then drop tablespoonfuls of batter into pan and cook until bubbles form on tops and bases are golden
(2-3 minutes). Turn over and cook until golden (1-2 minutes). Keep warm and repeat with remaining oil, butter and batter.
Serve with jam and cream.