Cooking with Colm O'Gorman: Try this delicious Korean chilli beef rice bowl
I have never been a fan of cookbooks that promise recipes for meals that can be made in minutes. They never seem to quite live up to that boast, largely because they seem to be based upon the idea that you have done all your prep before the clock starts counting. It might take just thirty minutes to cook that meal once you have spent another thirty minutes chopping, washing, and preparing all your ingredients, but that thirty minutes of prep surely count too? I have been caught out like this too often – getting in from work and being seduced by the idea that I can make some fabulous dish in no time, only to find myself still cooking and getting increasingly hungry and annoyed up to an hour later.
Great meals can of course be made in short order. A nice piece of fish can be grilled, or pan-fried in minutes, the same goes for cooking a good steak. It takes minutes to throw together and dress a salad or to steam some vegetables and bake a potato in a microwave. The king of home-cooked fast food though must be the stir-fry; quick and tasty and easy to throw together in a wok.
