Sarah Butler: This tasty fake-away is perfect for a quick dinner on busy days

Try an ’80s classic or a fake-away this week

You would rarely put mince and Chinese style together but this recipe combines them perfectly

This week I have two completely different recipes for you to try, each equally delicious and simple to make.

First, the chicken and mushroom vol-au-vents are an old classic from the ’80s that are still a much-loved family recipe. We tend to forget about them as a dinnertime option, favouring them more for family celebrations like communions and birthdays.

What I find great with this recipe is the ease with which it can be assembled. Nothing out of the ordinary is required. I always keep a packet of puff pastry cases in the freezer and all the other ingredients are in the house. It’s just a little leftover roast chicken that’s needed to create a satisfying new meal. Depending on the weather, we serve them hot or cold, with a salad or mash. A versatile dinner any time of the year.

The second recipe is a tasty fake-away, perfect for a quick dinner on busy days. Packed with pleasing flavours, it can be whipped up with kitchen staples.

I like to freeze fresh ginger and chilli, so always have them on hand for dishes like these at a moment’s notice. If you’re tight for time the sauce can be made ahead, eliminating any messing around when hungry. This recipe is great with rice, but also noodles. Grab a packet of prawn crackers for that real take-away feeling.

Chicken and Mushroom Vol-au-Vents

recipe by:Sarah Butler

A classic old school recipe that never ceases to impress. Whether it’s the small bitesize cases — my favourite — or the larger ones, this is a great dish to serve alongside chips, wedges, or a simple salad.

Servings

6

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 1 pack of vol-au-vent cases, large or medium

• 1 egg beaten

• 2 tbsp olive oil

• ½ leek, finely chopped

• 200g mushrooms, diced

• 1 garlic clove, crushed

• 1 tbsp plain or self-raising flour

• 250ml chicken stock

• 200ml warm milk

• 200g cooked chicken, cut into cubes

• Handful fresh parsley, finely chopped

• Salt and freshly ground black pepper

•  

Method

1. Brush the vol-au-vent cases with beaten egg wash and cook as per the packet instructions.

2. Heat 2 tbsp olive oil in a frying pan on a medium-high heat.

3. Fry the leek, mushrooms, and garlic for 3-4 minutes until softened and beginning to brown, stirring occasionally.

4. Add the flour and combine with the ingredients. Cook for 30 seconds.

5. Gradually add stock, using a whisk to combine and mix well into a sauce; it is very important to use a whisk whilst adding the stock slowly, this will ensure a lump-free consistency every time.

6. Pour in the warm milk and stir for 2-3 minutes to keep consistency in the sauce.

7. Add the chicken to the sauce and combine. Season with salt, pepper, and fresh parsley.

8. Allow the vol-au-vent cases to cool completely before removing their lids and filling with the sauce and meat mixture, placing the lid on top to finish.

9. Serve with salad, wedges, or chips.

Sarah's secret

I like to bake the cases earlier in the day, cover and have them ready for making the filling later.

Sticky Mince Stir Fry

recipe by:Sarah Butler

Sometimes we can get stuck in a rut with mince, it’s often burgers, lasagne, or shepherd’s pie. But let’s mix things up. You would rarely put mince and Chinese style together but this recipe combines them perfectly. You won’t believe how well it works

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 200g rice of choice

• 2 tbsp sunflower oil

• 500g beef mince

• 1 tbsp tomato purée

• 2 cloves garlic, minced

• 1 small white onion, finely sliced

• 1 inch ginger, grated

• 1 red chili, finely diced

• 160g green beans, cut lengthways

• For the sauce:

• 1 tbsp cornflour

• 250ml water

• 4 tbsp dark soy sauce

• 3 tbsp oyster sauce

• 1 tbsp honey

• To garnish:

• Sesame seeds

• 1 spring onion, finely sliced

•  

Method

1. Cook the rice as per the packet instructions and set aside.

2. To make the sauce, add the cornflour to a bowl and gradually mix in the soy sauce to dissolve the cornflour then whisk in the remaining sauce ingredients.

3. Add 1 tbsp sunflower oil to a frying pan on medium to high heat. Cook the mince until brown all over, season with salt and pepper.

4. Add the tomato purée and combine.

5. Add the garlic, onion, ginger, chilli, and green beans and cook for 5 minutes with the mince.

6. Increase the heat to high, add in the sauce and allow it to bubble for a minute to coat everything.

7. Add more water if you need to loosen the sauce a little.

8. Serve with rice and garnish with sesame seeds and spring onion.

Sarah's secret

To make a little amount of mince stretch further bulk it out with lots of vegetables.

Peppers, mushroom, broccoli and baby corn all work great with this recipe.