High-Speed Hamburgers

Caramelized onions and a dash of buttermilk or yogurt make these fast patties tender and tasty.

8 oz. lean ground beef
1 tbs. caramelized onions from a jar
1 1/2 tsp. buttermilk or plain yogurt
1 1/2 tsp. soy sauce
1 1/2 tsp Worcestershire sauce
good grinding of pepper
vegetable oil, from brushing
blue cheese, to serve
2 burger buns, to serve

Mix together the ground beef, onions, buttermilk or yogurt, soy sauce, Worcestershire sauce and pepper. Form into 2 patties.

Heat a griddle pan or a barbecue. Brush the patties with vegetable oil and cook on both sides to your liking. Toast the buns, add a burger to each and top with blue cheese.

Nursery Fish Pie

Classic, homey and heartwarming.

3 lbs. potatoes
12 tbs. butter
1 1/2 lbs. cod or haddock
2 lbs. smoked cod or haddock
2 cups whole milk
3 bay leaves
1 tbs. white peppercorns
1 cup frozen peas, defrosted
1/2 cup all-purpose flour
1 1/2 cups grated cheddar cheese
3 hard-boiled eggs, peeled and cut into quarters

Peel the potatoes and chop into pieces. Set them in a pan of cold, salted water and bring to a boil. Cook until tender, season and mash with 6 tbs. of butter. Set aside.

Put the fish in a large skillet and add the milk, bay leaves and peppercorns. Bring to a boil, then reduce and simmer until the fish is cooked through. Remove the fish to a plate, reserving the liquid. Strain out the bay leaves and peppercorns.

Melt the remaining 6 tbs, of butter over a low heat in a large saucepan. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the reserved milky liquid. Continue stirring until the mixture thickens. Stir in the peas and most of the cheese. Flake the fish into large pieces and gently fold in along with the eggs. Spoon into a 12 cup baking dish and top with the mashed potatoes, then sprinkle with the remaining cheese.

Heat the oven to 375°F. Cook the fish pie for 20-30 minuets. Allow to sit for 10 minutes before serving.

Serves 8

Chicken Pot Pie

You can add cooked, diced potato, carrots or mushrooms to this classic and homey supper.

4 tbs. butter
1 1/3 cup all-purpose flour
1 1/2 tbs. chicken stock concentrate
2 1/2 cups milk
1 cup frozen peas
2 cups cold, cooked chicken, diced
1 cup cold cooked ham, diced
1 short crust pastry
1 egg, beaten

Melt the butter in a heavy saucepan over a low heat. Whisk in the flour and cook for 2 minutes.

Slowly whisk in the chicken stock concentrate and milk to make a smooth paste. Turn the heat up to medium and simmer until thickened, stirring constantly. Stir in the peas for a few minutes to cook them, then stir in the chicken and ham. Remove from the heat and season to taste.

Heat the oven to 400°F. Transfer to filling mixture into an large oval pie dish. Roll out the pastry and place over the filling. Trim and crimp the edges, then make a few slits to release the steam. Brush with the beaten egg and place the pie dish on a baking sheet. Bake for 20 minutes, or until the pastry is golden. Allow to rest for 5 minutes before serving.

Serves 4

Lamb with Rosemary and Port

Effortless yet elegant.

4 lamb chops
2 tbs. olive oil
2 tsp. Worcestershire sauce
1 tbs. butter
1 sprig rosemary
1 fat garlic clove, crushed
1/4 cup port

Stir together the olive oil and Worcestershire sauce with salt and pepper. Rub all over the lamb and leave them to sit at room temperature for 30 minutes.

Heat a non-stick skillet and cook the lamb for 3-4 minutes per side, depending on thickness and how you like your lamb served. Remove and wrap in foil.

Tip the butter into the skillet and when melted, add the rosemary, garlic and port. Bubble to reduce a bit. Unwrap the lamb and add any accumulated juices to the sauce. Serve with the sauce drizzled over the lamb chops.

Cozy Stir-Fry

This really is a “use up what’s in the fridge” kind of recipe and there is bacon involved!

2 tbs. cumin seeds
2 tbs. vegetable oil
8 rashers bacon, cut into lardons
1 red or yellow pepper, thinly sliced
2/3 cup sliced mushrooms
2 garlic cloves
1/2 tsp. red chili flakes
1 cup mixed cooked vegetables
1 cup beansprouts
1 bunch green onions, sliced, green tops set aside to serve
1 1/2 cups cooked rice (a microwave package works well)
1 tbs. Worcestershire sauce
2 tbs. hoisin sauce
1 tbs. soy sauce

Tip the cumin seeds in a large wok or non-stick skillet. Toast until fragrant, then remove and set aside. Add the oil and bacon to the pan and cook until the bacon is beginning to brown. Add the peppers, mushrooms, garlic and chili flakes. Continue cooking until the veggies are tender and the bacon is crisp.

Tip in the remaining ingredients along with the toasted cumin seeds and stir-fry until everything is heated through. Check the seasoning. Spoon into bowls and top with the remaining green onions.

 

 

 

 

Rhubarb Compote

Although not the most attractive dish to look at, this rhubarb is absolutely delicious. It is perfection in a tart or spooned atop yogurt.

1 1/2 lbs. rhubarb, sliced into 1″ pieces (about 6 cups)
1 cup plus 2 tbs. caster sugar
finely grated zest of 1 orange

Heat the oven to 375°F. Tip the rhubarb, sugar and orange zest into a baking dish. Stir well. Cover with foil and bake for 30 minutes. Remove the foil and allow to cool.

Rib-Sticking Stir-Fry

What makes this sassy stir-fry “rib-sticking” is the addition of cannellini beans. I know that sounds odd, but it really works.

2 tbs. vegetable oil
2 chicken breasts or 4 chicken thighs, cut into strips
4 cups frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1/4 cup Mirin or Chinese cooking wine
1 x 14oz. can cannellini beans, drained and rinsed
1 tbs. chopped fresh cilantro, to serve

Heat the oil in a wok or heavy skillet. Add the chicken and toss until cooked through. Add the vegetables and toss until they have softened, then add the soy sauce and Mirin. Stir in the beans and bubble everything until the sauce thickens and the beans are hot.

Serve sprinkled with cilantro.

Serves 2

Meatballs with Orzo

Another one-pot wonder and a pure joy to eat.

For the meatballs:

1 lb. ground beef
1 egg, lightly beaten
3 tbs. chopped fresh parsley
2 tbs. dried breadcrumbs
4 tbs. grated Parmesan cheese
1 1/2 tsp. sea salt flakes
2 cloves garlic, crushed

For the sauce:

2 tbs. olive oil
1 onion, finely chopped
2 tbs. chopped fresh parsley
2 tsp. dried oregano
4 tbs. red vermouth
2 x 14oz. tins chopped tomatoes
1 1/2 tsp. sea salt flakes
2 cups orzo
grated Parmesan cheese, to serve

 

Tip all the ingredients for the meatballs into a large bowl. Using your hands, gently mix everything together. (Don’t overmix, as this makes the meatballs dense and heavy.) Roll into balls and place on a baking sheet lined with plastic wrap. Chill until needed.

In a large casserole or a pan that will fit all the meatballs and orzo, heat the olive oil. Tip in the onions and cook gently until softened, about 10 minutes, Stir in the parsley and oregano and cook for a few minutes before adding the vermouth. Let that bubble a bit before stirring in the tomatoes and salt. Half fill the empty tomato tins, swirling the water around and add to the pan. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.

Tip the meatballs into the sauce, then bring back to a boil. Turn the heat down again, cover and cook for 20 minutes. Remove the lid, bring the pan back to a boil and stir in the pasta. Cook on a robust simmer for 10-15 minutes or until the pasta is tender. Stir now and them. Serve in shallow bowls sprinkled with more chopped parsley and grated Parmesan cheese.

Serves 4 – 6

Chicken with Asian Pouring Sauce

In this recipe it’s all about the sauce!

6 chicken thighs
2 tbs. garlic-infused olive oil
1 tsp. fine sea salt

For the sauce:
2 tbs. almond butter
1/2 tsp. grated fresh ginger
2 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. chili flakes (or to taste)
2 tbs. water

Heat the oven to 425°F. Arrange the chicken in a shallow roasting tray lined with foil, sprinkle with the oil and salt. Bake for 20-25 minutes, or until cooked through. Alternatively, cook for 7-8 minutes per side on an outdoor grill. (If using boneless chicken thighs, lessen the cooking time.)

Whisk the sauce ingredients together in a small bowl. When the chicken is done, arrange it on a serving plate and drizzle some of the sauce over. Serve the remaining sauce on the side.

Everyday Brownies

This is the recipe you need when a child or colleague informs you that you are expected to bake something double quick.

10 tbs. butter
1 3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp. baking soda
pinch of salt
4 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Heat the oven to 375°F and grease an 13 x 9″ baking pan.

Melt the butter in a medium saucepan over a gentle heat, then stir in the sugar. Whisk together the cocoa powder, flour, baking soda and salt, then stir in. Add the eggs and vanilla extract, then fold in the chocolate chips.

Spread into the pan and bake for 25-30 minutes. Transfer to a wire rack to cool completely before cutting into squares.