Fast Flavour… Quick recipe

So the trick to cooking for a young family is always go super-long or super-quick cooking.

For a quick recipe, I love Thai dressings where you can just use the veggies you have in the fridge and noodles (rice or vermicelli noodles are always great for a change if you already eat a lot of wheat) plus it’s healthy too.

Stir fry

The most basic, kid friendly, quick recipe for a chicken satay type sauce:

  1. Dice chicken into bite size pieces.
  2. In an oven proof dish mix peanut butter with olive oil until you get a consistency like toothpaste.
  3. Grill (or even better use a dual fan/grill setting) until the chicken is cooked.

 

For something a little more sophisticated (in taste alone, to make it just chuck all the ingredients in a blender) but still with the same moorish peanutiness  this one from Darlene Schmidt ticks all the boxes

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 tsp. dark soy sauce

2 tsp. sesame oil

1 to 2 Tbsp. brown sugar, to taste

2 to 2.5 Tbsp. fish sauce – for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce

1/2 tsp. tamarind paste OR 2 Tbsp. lime juice

1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

1/3 cup coconut milk

 

This Hugh Fearnley-Whittingstall recipe is tasty and ridiculously easy (I personally prefer coriander to parsley but that’s all down to personal taste), just grate the ginger and garlic on the fine bit of your grater and then whisk it together with a fork in a mug.

3 tbsp tahini
Juice of ½ lemon
1 tbsp soy sauce
1 tsp finely grated ginger
1 clove garlic, finely minced
2 tbsp sesame seeds, toasted
2 tbsp finely chopped parsley or coriander

 

Check out the full recipe which is wonderful  http://www.monksandhiggsonfood.co.uk/salads/asian-style-steak-salad-with-wasabi-soy-and-ginger-dressing/ and a great use of leftover beef too, but the dressing alone can go with whatever you’ve got kicking about in the fridge that’ll stir fry:

4 tbsp soy sauce

1tbsp rice vinegar

1-2tbsp syrup from a jar of stem ginger

Half tsp wasabi paste

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