One list, five meals
Basmati rice for 4
1 tsp of turmeric powder
A dash of sesame oil
6 cloves of garlic, sliced
250g of pork, cut into small bite size slices
1 carrot, very thinly sliced
1 chilli, sliced
3 tbsp of light soya sauce
6 spring onions, white parts sliced
Put the rice on to boil in a lightly salted water.
Add the spoon of turmeric and stir it through the water as the rice is cooking.
You can also cook the rice the day before and keep it in the fridge overnight.
It gives great results you just need too make sure to heat the rice very thoroughly the next day.
Heat the oil and fry the garlic until it is about to change colour.
Add the pork and continue cooking, add the carrot and fry until the pork is cooked through and the carrots have softened.
Add the chilli and soy sauce.
Drain the rice very well and add it to the pan and stir.
Add the spring onions and taste it to see if it needs more seasoning or soy sauce.
Rice for 4
A dash of olive oil
1 small aubergine chopped and salted if necessary
1 red pepper, de seeded and chopped
2 small courgettes, chopped
1 onion, chopped
4 cloves of garlic, finely chopped
4 large, very ripe tomatoes, peeled, de seeded and chopped
A small handful of thyme, stalks removed
A handful of parsley, chopped
A handful of basil
Put the rice on to boil in lightly salted water.
Toss the aubergine, pepper and courgette in a little olive oil and place in a preheated medium oven.
Roast until they are just beginning to soften.
In a large pot heat another small dash of the oil and fry the onion until it is turning translucent, add the garlic and continue to fry until it is just about to change colour.
Add the roasted vegetables, tomatoes and herbs, keeping aside a few basil leaves.
Leave to bubble away on a medium heat for about 20 minutes until the vegetables are soft.
Season to taste and serve with the rice and some basil leaves on top.
8 slices of bread — stale bread will do
4 cloves of garlic, very finely chopped
400g of mushrooms, sliced
A bunch of thyme, stalks removed
Rocket for 4, washed
½ tbsp of lemon juice
1½ tbsp of olive oil for the salad and a dash extra for cooking — you can use butter for a richer flavour from the mushrooms
Fry the garlic in either butter or a dash of oil until it is starting to change colour.
Add the mushrooms and continue to cook until they are beginning to soften.
Add the thyme and cook until the mushrooms have completely softened.
Season to taste.
Place the slices of bread under a grill and toast until they are golden on both sides.
Toss the rocket in the oil and lemon juice and season.
Spoon the mushrooms over the toast and serve with the rocket.
1 medium-sized cauliflower, leaves removed and broken into florets
6 rashers, sliced
40g of butter
2½ tbsp of flour
400ml milk
1 tsp of nutmeg
120g of strong cheddar, finely grated — I love Hegartys
A large handful of breadcrumbs
Put the cauliflower on to boil in lightly salted water until it is beginning to soften.
It should only take about five minutes.
Fry the strips of bacon until they are crispy.
Melt the butter and add the flour.
Stir for about a minute and then start to add the milk slowly as you keep stirring — the sauce should begin to thicken.
Stir in the cheese until it has melted. Add the nutmeg and season to taste.
Place the cauliflower and bacon into an oven proof dish and cover with the sauce.
Sprinkle the breadcrumbs on top and place in a medium oven for about 20 minutes until the top is golden and the sauce is bubbling.
4 fillets of salmon
1 cucumber
1 tsp of salt
60mls of white wine vinegar
50g of caster sugar
Potatoes for 4
A knob of butter
Put your potatoes on to boil in lightly salted water.
Slice your cucumber very, very thinly.
A Japanese mandolin will do the trick if you have one.
Sprinkle the cucumber with the salt and leave for 10 minutes then rinse with cold water.
Stir the sugar and vinegar together until the sugar has melted.
Pour over the cucumber and set aside for about an hour.
You can leave it much longer if you wish.
This lasts well in an airtight container in the fridge for a few days.
Rub the salmon fillets with some oil and season.
Heat another dash of oil until very hot in an oven proof dish on the hob.
Place the salmon into the pan, skin-side down, and fry for about 2 minutes, until the skin is crisp and browned.
Turn the salmon over and transfer the dish to the oven to bake for about 5 minutes, or until the fish is completely cooked through.
Drain the potatoes and toss in butter.
Season to taste.
Serve the fish with some cucumber and potatoes.
A dollop of crème fraiche would work well also.
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