Taste: Mercurial meals
http://www.theaustralian.news.com.au/story/0,25197 [2008-7-14]
Tag : Dry Onion
Mostly I leave slow-cooked, hearty winter dishes and roasts for theweekend, and survive the busy weeknight dinner ritual with a numberof easy dishes that need only a quick trip to the supermarket and afew pantry goodies.
Eggs are perfect for quick suppers. The prawn omelette is myversion of one I had as a kid on our regular Friday-night trips tothe local Chinese restaurant. If making more than one omelette,cook them separately and keep them warm in a low oven like you dowith pancakes. Fill and roll them when ready to serve. The magicingredient is the drizzle of oyster sauce.
The fish and pea curry is based on a readymade green curry paste.Check the jar for the recommended amount of paste to use, and varyaccording to your taste. There are lots of good brands around.
I have suggested breasts for the chicken dish, but thighs also aregreat. If using thighs, roast for 25 minutes. You can add othervegetables to the mixture –sliced zucchini makes a niceaddition.
David Herbert
davidherbert11@btinternet.com
Asian-style prawn omelette
2 large organic eggs
1 teaspoon fish sauce
1 teaspoon chopped chives
1 tablespoon vegetable oil
About 8 large cooked prawns, peeled
Handful of pea shoots
2 tablespoons oyster sauce
To make omelette, lightly beat eggs and fish sauce in a bowl. Addchives and mix well. Season lightly with salt and white pepper.Place oil in a wok or large frying pan and heat until oil is hot.Pour in egg mixture – it will puff up when it hits the hotoil. Reduce heat to low and cook omelette for 3 minutes. Placeprawns and pea shoots down centre of omelette, then roll it up.Continue to cook for 1 minute, or until heated through. Remove frompan and transfer to a plate or wide, shallow bowl. Drizzle withoyster sauce. Serve immediately. Serves 1
Mix & Max
Jasmine tea if it’s a weekday. A cold lager if it’sthe weekend.
Fast fish & pea curry
1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, chopped
1 teaspoon fresh ginger, grated
1 tablespoon Thai green curry paste
400ml can coconut milk
250g frozen peas
450g firm white fish fillets, cut into 2.5cm pieces
2 tablespoons coriander leaves, roughly chopped
1 lime, quartered, to serve
Heat oil in a large saucepan and add onion, garlic and ginger. Cookover a medium heat, stirring occasionally, for 3 minutes. Add currypaste and cook, stirring, for a further minute. Add coconut milkand bring to boil. Reduce heat and cook gently, stirringoccasionally, for 10 minutes. Taste and add extra curry paste ifnot spicy enough. Add peas and simmer for another 5 minutes. Addfish, return to boil and simmer gently for about 5 minutes, oruntil cooked. Stir through coriander and season to taste with salt.Serve with steamed rice and lime wedges. Serves 2
Mix & Max
Quick! Before you start cooking this curry, find a bottle of almostobscenely young, lime-juicy 2008 riesling, bung it in the freezerto bring the temperature down fast, and then, when thecurry’s ready, crack the wine open and pour yourself a glass.
Chicken breasts with bacon & mushrooms
2 whole chicken breasts (or 4 breast fillets), skin on
1 tablespoon olive oil
4 rashers bacon (or pancetta), sliced
2 whole cloves garlic, peeled
200g small brown mushrooms, coarsely chopped
A few sprigs thyme
2 tablespoons roughly chopped flat-leaf parsley
Preheat oven to 200°C. Pat chicken breasts dry and season wellwith sea salt and freshly ground black pepper. Heat oil in a largefrying pan, add bacon and sauté for 2 minutes. Add wholegarlic cloves and mushrooms and cook, stirring occasionally, forabout 7 minutes or until liquid given off by the mushrooms hasevaporated and mushrooms have coloured slightly. Remove from panwith a slotted spoon. Return pan to heat and add chicken breasts,skin-side down; cook for 5 minutes or until skin is golden.Transfer bacon and mushroom mixture into a small baking tray (leaveout the garlic cloves), top with thyme and place breasts (skin-sideup) on top. Make sure breasts fit the pan snugly (if too big, toomuch of the juice will evaporate). Place in oven and cook for 20-25minutes, or until breasts are golden and crisp. Sprinkle withparsley and serve immediately with steamed greens. Serves 4
Mix & Max
A boisterous pink wine would be just the ticket for thisflavoursome, fast weeknight supper. The 2008 vintage winesappearing about now are full of vibrant fruit flavours.
Mostly I leave slow-cooked, hearty winter dishes and roasts for theweekend, and survive the busy weeknight dinner ritual with a numberof easy dishes that need only a quick trip to the supermarket and afew pantry goodies.
Eggs are perfect for quick suppers. The prawn omelette is myversion of one I had as a kid on our regular Friday-night trips tothe local Chinese restaurant. If making more than one omelette,cook them separately and keep them warm in a low oven like you dowith pancakes. Fill and roll them when ready to serve. The magicingredient is the drizzle of oyster sauce.
The fish and pea curry is based on a readymade green curry paste.Check the jar for the recommended amount of paste to use, and varyaccording to your taste. There are lots of good brands around.
I have suggested breasts for the chicken dish, but thighs also aregreat. If using thighs, roast for 25 minutes. You can add othervegetables to the mixture –sliced zucchini makes a niceaddition.
David Herbert
davidherbert11@btinternet.com
Asian-style prawn omelette
2 large organic eggs
1 teaspoon fish sauce
1 teaspoon chopped chives
1 tablespoon vegetable oil
About 8 large cooked prawns, peeled
Handful of pea shoots
2 tablespoons oyster sauce
To make omelette, lightly beat eggs and fish sauce in a bowl. Addchives and mix well. Season lightly with salt and white pepper.Place oil in a wok or large frying pan and heat until oil is hot.Pour in egg mixture – it will puff up when it hits the hotoil. Reduce heat to low and cook omelette for 3 minutes. Placeprawns and pea shoots down centre of omelette, then roll it up.Continue to cook for 1 minute, or until heated through. Remove frompan and transfer to a plate or wide, shallow bowl. Drizzle withoyster sauce. Serve immediately. Serves 1
Mix & Max
Jasmine tea if it’s a weekday. A cold lager if it’sthe weekend.
Fast fish & pea curry
1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, chopped
1 teaspoon fresh ginger, grated
1 tablespoon Thai green curry paste
400ml can coconut milk
250g frozen peas
450g firm white fish fillets, cut into 2.5cm pieces
2 tablespoons coriander leaves, roughly chopped
1 lime, quartered, to serve
Heat oil in a large saucepan and add onion, garlic and ginger. Cookover a medium heat, stirring occasionally, for 3 minutes. Add currypaste and cook, stirring, for a further minute. Add coconut milkand bring to boil. Reduce heat and cook gently, stirringoccasionally, for 10 minutes. Taste and add extra curry paste ifnot spicy enough. Add peas and simmer for another 5 minutes. Addfish, return to boil and simmer gently for about 5 minutes, oruntil cooked. Stir through coriander and season to taste with salt.Serve with steamed rice and lime wedges. Serves 2
Mix & Max
Quick! Before you start cooking this curry, find a bottle of almostobscenely young, lime-juicy 2008 riesling, bung it in the freezerto bring the temperature down fast, and then, when thecurry’s ready, crack the wine open and pour yourself a glass.
Chicken breasts with bacon & mushrooms
2 whole chicken breasts (or 4 breast fillets), skin on
1 tablespoon olive oil
4 rashers bacon (or pancetta), sliced
2 whole cloves garlic, peeled
200g small brown mushrooms, coarsely chopped
A few sprigs thyme
2 tablespoons roughly chopped flat-leaf parsley
Preheat oven to 200°C. Pat chicken breasts dry and season wellwith sea salt and freshly ground black pepper. Heat oil in a largefrying pan, add bacon and sauté for 2 minutes. Add wholegarlic cloves and mushrooms and cook, stirring occasionally, forabout 7 minutes or until liquid given off by the mushrooms hasevaporated and mushrooms have coloured slightly. Remove from panwith a slotted spoon. Return pan to heat and add chicken breasts,skin-side down; cook for 5 minutes or until skin is golden.Transfer bacon and mushroom mixture into a small baking tray (leaveout the garlic cloves), top with thyme and place breasts (skin-sideup) on top. Make sure breasts fit the pan snugly (if too big, toomuch of the juice will evaporate). Place in oven and cook for 20-25minutes, or until breasts are golden and crisp. Sprinkle withparsley and serve immediately with steamed greens. Serves 4
Mix & Max
A boisterous pink wine would be just the ticket for thisflavoursome, fast weeknight supper. The 2008 vintage winesappearing about now are full of vibrant fruit flavours.
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