Share your turbonoms
Food: 20 Minute meals.
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Dr. kitteny berk
- Morbo
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Food: 20 Minute meals.
I keep finding myself too <s>busy</s> absorbed in minecrack to spend ages cooking, so I'm making stuff that takes no time and effort.
Share your turbonoms
Share your turbonoms
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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Chicken in booze/cream sauce.
This certainly works with Chicken breast, Steak and Pork tenderloin, probably other lean meats too. For steak I'd skip the wine/lid bit, it doesn't need cooking that much.
I like it with steamed new potatoes and some crusty bread.
Ingredients:
1 Onion, chopped fine.
2-3 Chicken breasts, in largish lumps
150ml White wine
Slosh of brandy
200ml cream
Tarragon (fresh or dried, decent pinch of)
Green peppercorns (dried, not in brine) Black is fine too, just a bit less subtle.
Method:
Stick some oil in frying pan, get nice and hot.
Throw onions into pan, cook until translucent.
Add lumps of chicken and cook until browned.
Now stick tarragon and wine in and stick a lid on
Turn heat down to medium.
Wait 3-4 minutes, poke chicken with finger, if it feels bouncy, it's cooked, take it out and stick it in a bowl. if not wait a few more minutes.
Add slosh of brandy, cream and peppercorns.
Stir lots until thick and delicious. (possibly need some salt and a spot more brandy to brighten it up)
Add chicken back into pan, stir a bit.
Serve.
This certainly works with Chicken breast, Steak and Pork tenderloin, probably other lean meats too. For steak I'd skip the wine/lid bit, it doesn't need cooking that much.
I like it with steamed new potatoes and some crusty bread.
Ingredients:
1 Onion, chopped fine.
2-3 Chicken breasts, in largish lumps
150ml White wine
Slosh of brandy
200ml cream
Tarragon (fresh or dried, decent pinch of)
Green peppercorns (dried, not in brine) Black is fine too, just a bit less subtle.
Method:
Stick some oil in frying pan, get nice and hot.
Throw onions into pan, cook until translucent.
Add lumps of chicken and cook until browned.
Now stick tarragon and wine in and stick a lid on
Turn heat down to medium.
Wait 3-4 minutes, poke chicken with finger, if it feels bouncy, it's cooked, take it out and stick it in a bowl. if not wait a few more minutes.
Add slosh of brandy, cream and peppercorns.
Stir lots until thick and delicious. (possibly need some salt and a spot more brandy to brighten it up)
Add chicken back into pan, stir a bit.
Serve.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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Chicken Chow Mein
You can add anything you like to this really, but this is a good start because you can cook it in less time than it takes to think about it.
Ingredients:
1 Onion, cut into wedges
1-2 Chicken breasts, in smallish strips
Fresh Egg Noodles
Beansprouts
Soy Sauce
Weaponry:
A wok is nice for this, but a frying pan will work fine.
Method:
Stick some oil in pan, get nice and hot.
Throw onions into pan, cook until bored
Add lumps of chicken and cook until browned.
Add a couple of tsp of oil to lube the pan a bit better
Throw noodles and beansprouts in, stir a lot, slosh soy sauce over to taste, some hot sauce is nice if you're like that.
Stir more, wait until stuff's hot (a lid and a squirt of water can be handy to speed this up)
Stuff face.
Wait 3 hours.
GOTO 10.
You can add anything you like to this really, but this is a good start because you can cook it in less time than it takes to think about it.
Ingredients:
1 Onion, cut into wedges
1-2 Chicken breasts, in smallish strips
Fresh Egg Noodles
Beansprouts
Soy Sauce
Weaponry:
A wok is nice for this, but a frying pan will work fine.
Method:
Stick some oil in pan, get nice and hot.
Throw onions into pan, cook until bored
Add lumps of chicken and cook until browned.
Add a couple of tsp of oil to lube the pan a bit better
Throw noodles and beansprouts in, stir a lot, slosh soy sauce over to taste, some hot sauce is nice if you're like that.
Stir more, wait until stuff's hot (a lid and a squirt of water can be handy to speed this up)
Stuff face.
Wait 3 hours.
GOTO 10.
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
Beef Stroganoff
Yes it really does only take a few minutes.
Ingredients
Onion
Beef, normally fillet/rump
slosh of white wine or brandy
sour cream / creme fraiche
Gherkins
Paprika
Sea salt
Black pepper
Lemon juice
Method
Cut up the steak into strips approx 1/2 cm thick by about 3cm long, give it a dusting of paprika, salt and pepper, put it to one side.
Fine cut the onion & gherkins then place in hot oiled pan and give them a few seconds of hot hot heat, then turn it down to sweat them a bit. Take them out when the onion is translucent and put to one side.
Pan, oil, lots of heat, beef. Cook the beef a bit, I give mine a minute at the most, nice and rare. For medium to well so it's just pink in the middle give it around two minutes.
Add the onion & gherkin and stir it up, use the brandy/wine to swill about and de-glaze.
Take the pan off the heat, mix in the sour cream/creme fraiche to a consistency you like. Splosh in a bit of lemon juice and give it a touch more black pepper and paprika.
Eat it.
Yes it really does only take a few minutes.
Ingredients
Onion
Beef, normally fillet/rump
slosh of white wine or brandy
sour cream / creme fraiche
Gherkins
Paprika
Sea salt
Black pepper
Lemon juice
Method
Cut up the steak into strips approx 1/2 cm thick by about 3cm long, give it a dusting of paprika, salt and pepper, put it to one side.
Fine cut the onion & gherkins then place in hot oiled pan and give them a few seconds of hot hot heat, then turn it down to sweat them a bit. Take them out when the onion is translucent and put to one side.
Pan, oil, lots of heat, beef. Cook the beef a bit, I give mine a minute at the most, nice and rare. For medium to well so it's just pink in the middle give it around two minutes.
Add the onion & gherkin and stir it up, use the brandy/wine to swill about and de-glaze.
Take the pan off the heat, mix in the sour cream/creme fraiche to a consistency you like. Splosh in a bit of lemon juice and give it a touch more black pepper and paprika.
Eat it.
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
Not sure if this is an existing recipe - I made it the other day
Ingredients
Carrots
Onions
Garlic
New potato
Beans, not baked beans, mixed beans
Tomato puree
Seasoning
Cumin
method
Fine chop the onion and garlic, chop the carrot and potato into very small chunks, approx 2mm a side.
Put the potato into a hot oiled pan. As it starts to brown throw in the onion and garlic then turn the heat down a bit to to sweat it.
After a minute or two put the carrot and beans in. Good squidge of tomato puree, salt and pepper and a nice amount of cumin stir well then throw a splash or two of water in to loosen everything up.
Leave it for a bit to bubble away. Add more salt/pepper/cumin to taste.
Eat it on its own or with something like some pork chops, lamb steaks or whatever you can find to stick under a grill, it goes well with fatty meats.
Ingredients
Carrots
Onions
Garlic
New potato
Beans, not baked beans, mixed beans
Tomato puree
Seasoning
Cumin
method
Fine chop the onion and garlic, chop the carrot and potato into very small chunks, approx 2mm a side.
Put the potato into a hot oiled pan. As it starts to brown throw in the onion and garlic then turn the heat down a bit to to sweat it.
After a minute or two put the carrot and beans in. Good squidge of tomato puree, salt and pepper and a nice amount of cumin stir well then throw a splash or two of water in to loosen everything up.
Leave it for a bit to bubble away. Add more salt/pepper/cumin to taste.
Eat it on its own or with something like some pork chops, lamb steaks or whatever you can find to stick under a grill, it goes well with fatty meats.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
- Contact:
Quesedillas
Mexican Grilled cheese sammich? Fuck yes.
Not really a full meal, but a great quick snack that sucks up all kinds of leftovers.
Ingredients:
Tortillas (2 per portion)
Grated Cheese (mozzarella is good)
Other stuff:
Whatever you want really, cooked meat or veg that's been fried off works well, thin is good in this case.
I usually stick some chorizo in (Slice it thin, stick in microwave on kitchen roll for a few minutes)
Weapons:
A frying pan big enough to hold the tortilla, Cast iron is nice, anything else works.
A plate if you're ham-fisted.
Method:
Stick pan over medium heat, stick tortilla in pan and sprinkle over your cheese.
Use a palette knife or something to lift the <s>corner</s> edge of the tortilla, to make sure you're not burning it.
Wait until cheese goes melty, then throw other ingredients on, and the other tortilla on the top, wait a minute so the lid sticks.
Now you need to turn the quesedilla over, and you have options.
Option 1: Use hands/implements to turn it over.
Option 2: Flip it like a pancake (My preferred method, because it's fun and you don't lose fingerprints)
Option 3: slide the quesedilla out onto a plate cold side up, hold the plate in one hand, and your pan over it, upside down, turn the whole lot over and remove lid.
Cook a bit more.
Slice into triangles (pizza cutter ftw)
Nom.
Mexican Grilled cheese sammich? Fuck yes.
Not really a full meal, but a great quick snack that sucks up all kinds of leftovers.
Ingredients:
Tortillas (2 per portion)
Grated Cheese (mozzarella is good)
Other stuff:
Whatever you want really, cooked meat or veg that's been fried off works well, thin is good in this case.
I usually stick some chorizo in (Slice it thin, stick in microwave on kitchen roll for a few minutes)
Weapons:
A frying pan big enough to hold the tortilla, Cast iron is nice, anything else works.
A plate if you're ham-fisted.
Method:
Stick pan over medium heat, stick tortilla in pan and sprinkle over your cheese.
Use a palette knife or something to lift the <s>corner</s> edge of the tortilla, to make sure you're not burning it.
Wait until cheese goes melty, then throw other ingredients on, and the other tortilla on the top, wait a minute so the lid sticks.
Now you need to turn the quesedilla over, and you have options.
Option 1: Use hands/implements to turn it over.
Option 2: Flip it like a pancake (My preferred method, because it's fun and you don't lose fingerprints)
Option 3: slide the quesedilla out onto a plate cold side up, hold the plate in one hand, and your pan over it, upside down, turn the whole lot over and remove lid.
Cook a bit more.
Slice into triangles (pizza cutter ftw)
Nom.
I tried 2 then 1 when I made these. I ended up with large burnt blobs of cheese and tortilla.Dr. kitteny berk wrote: Option 1: Use hands/implements to turn it over.
Option 2: Flip it like a pancake (My preferred method, because it's fun and you don't lose fingerprints)
Option 3: slide the quesedilla out onto a plate cold side up, hold the plate in one hand, and your pan over it, upside down, turn the whole lot over and remove lid.
It's perhaps cheating, but the majority of meals I prepare in a rush come from the freezer, and I'll generally spend half a day/a day every other weekend cooking batches of stuff to freeze up. Typically I'll have a variety of things like curries, chilli, bolognese, stew etc which come out well in a microwave and can be served with things which take no time to cook.
One of my favourite quick meals comes from my Cook with Jamie book:
Ingredients
• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g good-quality fusilli or penne
• sea salt and freshly ground black pepper
• a couple of knobs of butter
• a handful of freshly grated Parmesan cheese, plus extra for serving
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
Method
Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
One of my favourite quick meals comes from my Cook with Jamie book:
Ingredients
• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g good-quality fusilli or penne
• sea salt and freshly ground black pepper
• a couple of knobs of butter
• a handful of freshly grated Parmesan cheese, plus extra for serving
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
Method
Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
Broadly based on the above pasta dish, I did something tonight with the leftover pulled pork from the shoulder I cooked on Monday which turned out very tasty indeed.
Ingredients
Chorizo
Leftover pulled pork
Onion and/or spring onion (sliced)
Red pepper (chopped into chunks)
Red or white wine (a glug)
Pasta
Method
Chop the chorizo into small chunks, and throw into a a hot pan (but no oil needed). Once it's cooked off, quite a bit of flavourful oil will have come out of the chorizo, and it's this which the rest will cook in. Remove the chorizo to a plate, and then add the onion into the leftover oil. This is a good point to start cooking the pasta.
Cook the onion for a few mins, then add the chopped pepper, and give it a bit more cooking time. Then add in the cold pulled pork and the chorizo. Once all that is warmed through, add a glug of whatever wine you have to hand.
By now the pasta should be cooked, so drain it off, but splash some of the cooking water into the pan with the tasty things in it. Then add the pasta, mix it up and serve. There's no sauce as such, but it should all be pretty moist and tasty, and certainly didn't come out dry when I did it. Perhaps needs a bit more flavour from some kind of herbs or spices, but otherwise most nyom.
Ingredients
Chorizo
Leftover pulled pork
Onion and/or spring onion (sliced)
Red pepper (chopped into chunks)
Red or white wine (a glug)
Pasta
Method
Chop the chorizo into small chunks, and throw into a a hot pan (but no oil needed). Once it's cooked off, quite a bit of flavourful oil will have come out of the chorizo, and it's this which the rest will cook in. Remove the chorizo to a plate, and then add the onion into the leftover oil. This is a good point to start cooking the pasta.
Cook the onion for a few mins, then add the chopped pepper, and give it a bit more cooking time. Then add in the cold pulled pork and the chorizo. Once all that is warmed through, add a glug of whatever wine you have to hand.
By now the pasta should be cooked, so drain it off, but splash some of the cooking water into the pan with the tasty things in it. Then add the pasta, mix it up and serve. There's no sauce as such, but it should all be pretty moist and tasty, and certainly didn't come out dry when I did it. Perhaps needs a bit more flavour from some kind of herbs or spices, but otherwise most nyom.
As an instant dessert, I've recently been having a meringue nest with some kind of fresh fruit, yoghurt and honey on top. Properly instant, and properly tasty.
For those of you feeling picky (Friz), meringue can be instant.
For those of you feeling picky (Friz), meringue can be instant.
Meat
Potatoes
Onion
Garlic
Vegetable matter
Oxo cube
Seasoning shizzle
Pearl barley
Stuff
+
Takes about 10 mins, mostly chopping veg and tatoes. Stick it in, leave on slow cook for 4 or 5 hours, eat. Perfect if you're planning a dinner party but are out all day cos you can set the timer to start cooking whenever. Added bonus it makes shit meat nice.
Potatoes
Onion
Garlic
Vegetable matter
Oxo cube
Seasoning shizzle
Pearl barley
Stuff
+
Takes about 10 mins, mostly chopping veg and tatoes. Stick it in, leave on slow cook for 4 or 5 hours, eat. Perfect if you're planning a dinner party but are out all day cos you can set the timer to start cooking whenever. Added bonus it makes shit meat nice.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
- Contact:
Pork Chops with honey and ginger glaze.
Serve it with rice, or something that'll compliment the sweetness.
Ingredients:
Pork chops
Ginger, grated (keep your ginger in the freezer, btw)
Honey
Rice Vinegar (or white wine vinegar)
Weaponry:
A baking tray the right size to hold your chops.
Method:
Heat Grill to 11 or so, Also heat a frying pan to silly hot.
Mix honey, ginger and vinegar in tasty proportions, warm it a little in the microwave.
Trim the skin and bone off your chops.
Season your pork chops with some salt, rub a bit of oil in.
Apply to frying pan for not very long on each side, maybe 45-60 seconds. (this is just to make nice flavours)
Remove chops to your baking tray, cover with some of the glaze, stick under the grill for a few minutes, then turn them over and do the same, repeat until cooked/bored.
Serve with juice from the baking tray, it's full of delicious.
Serve it with rice, or something that'll compliment the sweetness.
Ingredients:
Pork chops
Ginger, grated (keep your ginger in the freezer, btw)
Honey
Rice Vinegar (or white wine vinegar)
Weaponry:
A baking tray the right size to hold your chops.
Method:
Heat Grill to 11 or so, Also heat a frying pan to silly hot.
Mix honey, ginger and vinegar in tasty proportions, warm it a little in the microwave.
Trim the skin and bone off your chops.
Season your pork chops with some salt, rub a bit of oil in.
Apply to frying pan for not very long on each side, maybe 45-60 seconds. (this is just to make nice flavours)
Remove chops to your baking tray, cover with some of the glaze, stick under the grill for a few minutes, then turn them over and do the same, repeat until cooked/bored.
Serve with juice from the baking tray, it's full of delicious.