It’s no secret I love to cook. So I bring to you fast ‘n easy yummylicious recipes that even you kitchen novices could do! The idea is to banish the excuse “I have no time to cook”, “I’ve had a tough day at the office and I’m too tired to cook” – instead I bring you something so healthy, delicious and easy that you can whip up a great meal for you and your loved one in minutes!
Nigella’s Flash Fried Steak with White Bean Mash:
Nigella’s Spaghetti Marmite:
Nigella’s Lone Linguini with Truffle Oil:
- 4 ounces linguine
- 1 egg
- 3 tablespoons double cream
- 3 tablespoons grated Parmesan
- Few drops white truffle oil, or to taste
- Freshly ground white pepper
- 1 tablespoon butter
Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it’s al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain.
In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper.
Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.
Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.
Transfer the pasta to a bowl and eat alone, and thrillingly.
Nigella’s Easy Chili con Carne:
1 lb ground beef
1 large onion, chopped
4 cloves of garlic, minced
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground cinnamon
2 c good-quality tomato and chunky vegetable sauce for pasta (I used diced tomatoes.)
1 14-oz can mixed spicy beans (or barbecue beans or kidney beans)
1/4 c sweet chile sauce
1/4 t chile flakes, optional
Cook the ground beef and cook for about 5 minutes, breaking it up with a wooden fork to help it brown (at this point, I added the chopped onion and garlic and cooked until opaque).
Stir in the spices and then add the tomato-vegetable pasta sauce, beans, and chile sauce. Also add the chile flakes if you need more heat.
Bring to a boil, then turn down the heat and simmer for 20 minutes and eat with rice or just as it is. If you’re not adding any rice, you might consider dolloping with a blob of sour cream and sprinkling some grated cheese and chopped cilantro.
Jamie Oliver’s Mustard Chicken and Dauphinois:
1 red onion
1kg Maris Piper potatoes
2 cloves of garlic
1 x 300ml tub of single cream
4 anchovies in oil
2 bay leaves
a very small bunch of fresh thyme
extra virgin olive oil
sea salt & black pepper
a few sprigs of fresh rosemary
4 x 180g chicken breasts, skin on
4 teaspoons Colman’smustard powder
3 baby leeks or 1 large leek
4 cloves of garlic
75ml single cream (taken from cream
1 heaped teaspoon wholegrainmustard
200g Swiss chard or other greens
1 x 200g bag of prewashed baby
Oven on to 220°C/425°F/gas 7.
DAUPHINOISE Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over ¼of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.
Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.
CHICKEN Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.
DAUPHINOISE Give the tray a shake so nothing catches.
GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.
CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
GREENS Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.
CHICKEN Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.
CHICKEN Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra
virgin olive oil and take straight to the table with the Dauphinoise.
JAMIE OLIVER’S FISH CAKES:
• 300 gms potatoes
• 100 gms salmon fillet, skin on and no scales on the skin, all bones removed
• A small handful of fresh parsley
• 1 egg
• 1 lemon
• Olive oil
• 1 tablespoon plain flour (extra for dusting)
To prepare your fishcakes
Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cook down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.
To Make Your Fishcakes
Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
To Cook Your Fishcakes
Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely vege or a cool crisp salad. These fish cakes also go really is you use tuna instead of the salmon.
Jamie Oliver’s Vegetarian Baked Canneloni:
• a handful of Parmesan, grated
• 2 x 250g tubs of mascarpone
• 100g taleggio cheese, grated
• zest and juice of 2 lemons
• a handful of chopped walnuts
• 180g bag of baby spinach, chopped
• sea salt and freshly ground black pepper
• 20g pack of fresh sage
• 2 knobs of butter
• 1 packet of fresh lasagne – 12 sheets
Preheat the oven to 190ºC/375ºF/gas 5. Mix half the Parmesan, the mascarpone, the taleggio, the lemon zest and juice, and the walnuts. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.
So there you have my quick go-to recipes. Next time I’ll share you my favourite French recipes! 😉