Jan­neke Vreug­den­hil’s de­li­cious dishes for some qual­ity me-time

BBC Easy Cook Magazine - - NEWS -

Don’t have mince? Try swap­ping for prawns or tofu in­stead

10-minute pho

‘This is a one-per­son ver­sion of the renowned Viet­namese beef soup, which can be made in a flash. Gob­ble up the noo­dles us­ing chop­sticks as you hold the bowl next to your mouth and take the oc­ca­sional sip of soup. Slurp as loudly as you like, be­cause no one will hear you any­way.'

Serves 1 Prep 10 mins plus stand­ing Cook 10 mins £1.90 per serv­ing

50g rice ver­mi­celli a few drops of se­same oil 1 spring onion, sliced into match­sticks 1 tbsp co­rian­der leaves, finely chopped 2 mint leaves, finely chopped (op­tional) 4 tsp light soy sauce, plus ex­tra to taste, if you like 350ml beef stock (from a stock cube) ½ red chilli pep­per 1 star anise 100g lean beef mince 4–5 shi­itake or but­ton mush­rooms, sliced

1 Put the rice ver­mi­celli in a bowl, cover with boil­ing wa­ter and let it stand for 3 mins. Turn into a colan­der, rinse the noo­dles with cold wa­ter, and mix in a few drops of se­same oil. Put the noo­dles back in the bowl. Add the spring onion and green herbs, 3 tsp of the soy sauce and some freshly-ground black pep­per.

2 Mean­while, bring the stock to the boil along with the chilli pep­per and star anise. Knead the fi­nal 1 tsp of soy sauce into the mince, and crum­ble this mix­ture into the pan with the stock. Then add the mush­rooms. Turn the heat to low and let it sim­mer for 3 mins. Pour the stock into a bowl along with the meat and mush­rooms. Add soy sauce to taste, if you like. And don’t for­get to slurp.

Good old steak sand­wich

Serves 1 Prep 15 mins Cook 5 mins £4.35 per serv­ing

1 shal­lot, sliced into rings a small splash of red wine vine­gar 1 en­trecôte steak (around 150g) ¼ baguette or a crusty bread roll 1–2 tsp Di­jon mus­tard 1½-2 tbsp may­on­naise 1 head Lit­tle Gem, leaves sep­a­rated

1 Pre­heat oven to 200C/180C fan/gas 6. Put the shal­lot rings into a small bowl, add the red wine vine­gar and let it sit for 10 mins.

2 Mean­while, heat a grid­dle pan un­til very hot. Rub some salt into both sides of the en­trecôte. Fry the meat for 1–1½ mins on each side. Place it on a cut­ting board, grind over some pep­per and let it rest.

3 Warm through the crusty bread or rolls in the hot oven (or slice them open and toast in the steak pan). Mean­while, stir the mus­tard into the mayo in a lit­tle bowl, to taste. Slice the warmed bread in half length­ways, then spread both halves with a gen­er­ous amount of mus­tard mayo and add some let­tuce leaves.

4 Slice the en­trecôte di­ag­o­nally and ar­range the slices in the sand­wich. Squeeze as much liq­uid as you can out of the shal­lot rings and sprin­kle them over the meat. Top with the other half of the bread, and din­ner is served.

Fry for an ex­tra minute if you don’t like your steak rare

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