Side Dishes and Snacks
Canned or frozen veggies are fine nutritionally but their texture is not always brilliant. However, with a little bit of imagination they can be turned into gourmet treats, let alone cheats! There are times, too, when you fancy a snack and would like more than a ham sandwich. Here’s your chance to create mouthwatering morsels using storecupboard standbys.
Corn and chive fritters
These are the quickest, crunchiest fritters I know. Serve them on their own with some bought tartare sauce as a starter or snack or as an accompaniment to grilled or fried chicken. Use the same extra-fast batter to coat other vegetables, fruit, fish or even pieces of chicken breast before deep-frying.
Serves 4
100 g/4 oz/1 cup self-raising (self-rising) flour
2.5 ml/½ tsp salt
150 ml/¼ pt/2/3 cup tepid water
1 x 350 g/12 oz/medium can of sweetcorn (corn), drained
10 ml/2 tsp dried chives
Oil for deep-frying
1 Sift the flour and salt in a bowl. Gradually mix in the water to form a thick batter that will drop off a spoon.
2 Stir in the corn and chives.
3 Heat the oil in a deep-fat fryer to 190˚C/375˚F or until a cube of day-old bread browns in 30 seconds. Drop spoonfuls of the batter into the oil and fry (sauté) for about 3 minutes, turning once or twice, until crisp and golden.
4 Drain on kitchen paper (paper towels) and serve hot.
Minted creamed peas with lettuce
This is a great way to use up the outside leaves of a lettuce. It’s based on a classic French recipe but is far less complicated – in fact it isn’t difficult at all. It goes well with all kinds of main dishes, especially grilled meats such as lamb chops or even good-quality sausages.
Serves 4
225 g/8 oz/2 cups frozen peas
1 packet of onion sauce mix
Milk
A good handful of shredded lettuce
30 ml/2 tbsp double (heavy) cream
Freshly ground black pepper
1 Cook the peas either in a saucepan or in the microwave according to the packet directions. Drain.
2 Meanwhile, make up the sauce mix using 30 ml/2 tbsp less milk than recommended.
3 Stir in the peas and lettuce and simmer for 2 minutes.
4 Stir in the cream and season with pepper.
Honey-glazed carrots
This is best if you can use fresh baby carrots, but if time is really short, use canned whole baby carrots instead of fresh ones but don’t cook them first. Simply heat the glaze ingredients, then toss the carrots gently in the mixture for as little time as possible as they will be very soft.
Serves 4
1 x 350 g/12 oz pack of ready-prepared baby carrots
A good knob of butter
30 ml/2 tbsp clear honey
Salt and freshly ground black pepper
5 ml/1 tsp dried parsley
1 Cook the carrots in boiling water for 3 minutes. Drain thoroughly.
2 Melt the butter in a frying pan. Add the carrots and toss for 1 minute.
3 Add the honey and a little salt and pepper and cook, tossing frequently, for 3–5 minutes until stickily glazed and just cooked but still with some bite. Sprinkle with the dried parsley before serving.
Golden glazed potatoes
Canned potatoes are all very well but the texture and flavour aren’t brilliant. However, tossed in caramelised butter, they taste completely different – especially served with roasted or grilled meats or poultry – and no one will know you haven’t spent ages scraping and boiling them.
Serves 4–6
25 g/1 oz/2 tbsp caster (superfine) sugar
50 g/2 oz/¼ cup butter
2 x 550 g/18 oz/large cans of new potatoes, drained
2.5 ml/½ tsp dried mixed herbs
Salt and freshly ground black pepper
1 Put the sugar in a large heavy-based frying pan (skillet) and heat gently, stirring occasionally, until it melts and caramelises but do not allow to burn. When golden, add the butter and stir until it melts and is blended with the caramel.
2 Add the potatoes and herbs and season well. Heat, shaking the pan occasionally, until the potatoes are hot through and glazed.
3 Spoon into a serving dish and serve hot.
Creamed potatoes
Instant potato may not be that great on its own but made like this it’s the perfect fluffy, creamy mash and no one will know you haven’t peeled, boiled and pulverised a mountain of potatoes! I can’t give you the exact amount of water needed because it varies according to the brand of potato.
Serves 4
300 ml/½ pt/1¼ cups whipping cream
Approximately 300 ml/½ pt/1¼ cups water
4 servings of instant mashed potato flakes
A good knob of butter
Salt and freshly ground black pepper
1 Pour the cream into a measuring jug. Make up with water to the amount of liquid required on the packet for four servings of potato (usually water or milk and water mixed). Tip into a saucepan and bring to the boil.
2 Sprinkle the instant potato over the surface and whisk in with a fork until fluffy and well blended. Beat in the butter and season with salt and pepper. If necessary, add a dash more of boiling water to give the consistency you like.
Tabbouleh without the chopping
I adore Middle Eastern tabbouleh, but although the bulgar is very easy to prepare, adding all those herbs means a lot of preparation – unless you cheat. This way you just stir in the flavour; it couldn’t be simpler! It is particularly good served wrapped in lettuce leaves for a starter.
Serves 4
100 g/4 oz/½ cup bulgar (cracked wheat)
300 ml/½ pt/1¼ cups boiling water
30 ml/2 tbsp coriander (cilantro) from a jar
15 ml/1 tbsp garden mint from a jar
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
30 ml/2 tbsp chopped frozen parsley
45 ml/3 tbsp olive oil
15 ml/1 tbsp bottled lemon juice
Salt and freshly ground black pepper
1 Put the bulgar in a bowl and cover with the boiling water. Leave to soak for 30 minutes until it has absorbed all the water.
2 Stir in the remaining ingredients, sharpening with lemon juice and seasoning with salt and pepper to taste. Leave to cool, then chill. Fluff up with a fork before serving.
Chinese noodles with vegetables
When you fancy something a bit different, perhaps with some barbecued chicken or with bought Chinese ribs, this is the ideal fast and delicious accompaniment. These noodles also make a quick lunch dish, served with a handful of cashew nuts or peanuts for texture and added protein. See photograph opposite page 97.
Serves 4
2 slabs of Chinese egg noodles
1 x 425 g/15 oz/large can of Chinese stir-fry vegetables, drained
15 ml/1 tbsp soy sauce
1 Cook the noodles according to the packet directions. Add the drained vegetables for the last minute to heat through. Drain and return to the pan.
2 Add the soy sauce, toss and serve.
Garlic and herb french fries
Oven chips are a great boon to modern cooks in a hurry – as well as containing less fat than traditional chips – but they don’t really have much flavour. On their own, they can’t compare with the real thing. So try my fries flavoured with herbs and garlic to make them sing!
Serves 4–6
700 g/1½ lb bag of frozen American-style thin fries
10 ml/2 tsp dried herbes de Provence
5 ml/1 tsp garlic salt
1 Empty the frozen fries into a large baking tin (pan). Sprinkle the herbs and garlic salt over and toss with the hands to distribute evenly. Spread out well.
2 Cook according to the packet directions, tossing once or twice.
Galette lyonnaise
When you make this classic dish from scratch it can take quite a long time to peel and cook the potatoes ready to put it all together. Try my method. No one will ever guess you used instant mash instead – except no tell-tale potato peelings – as it will look and taste delicious!
Serves 4
2 large onions, sliced
75 g/3 oz/1/3 cup butter or margarine, plus extra for greasing
100 g/4 oz instant mashed potato flakes
400 ml/14 fl oz/1¾ cups boiling water
30 ml/2 tbsp dried milk powder (non-fat dry milk)
30 ml/2 tbsp double (heavy) cream
Salt and freshly ground black pepper
1 Preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C. Fry (sauté) the onions in 50 g/2 oz/¼ cup of the butter or margarine for 3–4 minutes until softened and golden.
2 Tip the potato into a bowl. Add the water and milk powder and beat until smooth. Beat in the cream and onions and season to taste.
3 Spread the mixture in a lightly greased shallow ovenproof dish. Dot with the remaining butter or margarine.
4 Bake in the oven for about 40 minutes or until golden.
Spiced tropicana salad
This is delicious served with any spicy meat, poultry or fish. I love it, too, with barbecued ribs or grilled pork chops. There’s no cooking at all, you just wash and dice the ingredients for a wonderful crispy salad with a tropical fruit flavour and a hint of chilli and mixed spice to give it zing!
Serves 4
1 x 550 g/18 oz/large can of pineapple pieces, drained
1 large green (bell) pepper, diced
1 large red or yellow pepper, diced
1 large under-ripe banana, sliced
A good pinch of chilli powder
A good pinch of mixed (apple pie) spice
60 ml/4 tbsp bottled French dressing
Lettuce leaves
1 Mix together all the ingredients except the lettuce.
2 Line individual salad bowls with lettuce leaves and spoon in the salad.
Mixed bean salad
I know this is an old favourite but it is far too good to leave out of Cheat Your Way to Gourmet Eating. Canned pulses are a boon all the time – no long soaking and cooking and you can be sure that all the toxins in the original dried product have been removed. Keep cans in your storecupboard at all times!
Serves 4
1 x 425 g/15 oz/large can of mixed pulses
10 ml/2 tsp dried minced onion
1 x 200 g/7 oz/small can of pimientos, drained and diced
4 cornichons from a jar, chopped
45 ml/3 tbsp bottled French dressing
2.5 ml/½ tsp dried oregano
Salt and freshly ground black pepper
10 ml/2 tsp dried chives, to garnish
1 Drain the pulses, rinse under cold water and drain again.
2 Tip into a salad bowl. Add the remaining ingredients and toss well but gently.
3 Chill for at least 30 minutes, preferably longer, to allow the flavours to develop.
Quick smoked mackerel pâté
This will soon become one of your favourite quick starters or snacks for any occasion. It’s highly nutritious, extra-easy to make and utterly delicious served either on toast, as it is here, or on crackers. You can even use it as a sandwich filling. I like vacuum-packed mackerel but use canned if you prefer.
Serves 2–4
2 smoked mackerel fillets, skinned
60 ml/4 tbsp crème fraîche
15 ml/1 tbsp mayonnaise
2.5 ml/½ tsp dried dill (dill weed)
A few drops of bottled lemon juice
Salt and freshly ground black pepper
4 slices of bread
Butter
1 Put the mackerel fillets in a bowl and break up with a fork.
2 Beat in the crème fraîche, mayonnaise and dill. Season to taste with lemon juice, salt and pepper.
3 Toast the bread and spread with butter. Pile the pâté on top and serve.
Classy beans on toast
Yes, okay, you can always open a can of baked beans in tomato sauce but this is in a different class altogether! Soft, creamy white beans folded through a rich tomato mixture, enhanced with garlic and onion and served drizzled with olive oil. It’s perfect for family meals and even good enough to serve to guests.
Serves 2–4
1 x 225 g/8 oz/small can of chopped tomatoes
1 small garlic clove, chopped, or 2.5 ml/½ tsp garlic purée (paste)
15 ml/1 tbsp dried minced onion
1 x 425 g/15 oz/large can of cannellini beans, drained
2.5 ml/½ tsp caster (superfine) sugar
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh or frozen parsley (optional)
4 thick slices of ciabatta (or ordinary) bread
60 ml/4 tbsp olive oil
1 Put the tomatoes in a pan with the garlic and onion. Simmer for 3 minutes, stirring, until pulpy.
2 Stir in the beans, sugar and salt and pepper to taste. Throw in the parsley, if using, and heat through.
3 Toast the bread. Place on plates and drizzle with the olive oil so it trickles on the plates as well as on the toast. Spoon the beans on top and serve.
Giant crostini with tapenade and anchovies
You can make tiny versions of these crostini with thin slices of French stick to serve as an appetiser with drinks if you prefer. They are simply a mixture of classic Mediterranean ingredients straight off the supermarket shelves; it’s the clever combination of them that makes these snacks so special.
Serves 4
1 small baguette, sliced lengthways into 4
Olive oil for brushing
1 x 50 g/2 oz/small can of anchovies, drained
1 x 90 g/3½ oz jar of black or green tapenade
15 ml/1 tbsp pickled capers, drained and chopped
200 g/7 oz/scant 1 cup medium-fat soft cheese
To serve
Cherry tomatoes
1 Brush the baguette slices liberally with olive oil on both sides.
2 Grill (broil) on both sides until golden at the edges and soft in the middle.
3 Meanwhile, rinse the anchovies under cold running water. Reserve four fillets for garnish and finely chop the remainder. Mix into the tapenade with the capers.
4 Spread the cheese on the toasted bread, then top with the tapenade mixture and garnish each with a rolled up anchovy fillet. Serve with cherry tomatoes.
Tomato, spinach and chicken panini
Most supermarkets have finally caught up with providing chargrill-marked panini in the bread section, so you can make your own panini as good as anything you’ll find in the upmarket Mediterranean sandwich shops. You can use sandwich baguettes or large ciabatta rolls instead if you prefer.
Serves 4
4 panini
Olive oil for brushing
120 ml/8 tbsp tomato and basil pasta sauce from a jar
4 slices of cooked chicken breast
4 handfuls of fresh baby spinach leaves
Freshly ground black pepper
1 Preheat a hinged grill, sandwich maker or grill (broiler). Split the breads not quite right through and brush inside and out with olive oil.
2 Spread inside with the tomato and basil sauce, then add the chicken and spinach. Season with pepper.
3 Cook in the hinged grill or sandwich maker for about 3 minutes or until toasted and hot through, or under a conventional grill for 2–3 minutes on each side, pressing down with a fish slice during cooking.
Tomato and mushroom croissant melt
This is another simple favourite in my family – crisp buttery croissants filled with a creamy mushroom mixture, sliced tomatoes and gooey cheese. It’s an easy recipe to adapt, too, so you can experiment with different kinds of cheese, pieces of bacon, or your favourite herbs.
Serves 4
4 large croissants
1 x 170 g/6 oz/small can of creamed mushrooms
2 tomatoes, thinly sliced
4 pinches of dried basil
50 g/2 oz/½ cup grated Mozzarella or Cheddar cheese
1 Preheat the grill (broiler). Turn the grill rack upside-down.
2 Split the croissants, taking care not to cut through completely. Fill them with the mushrooms, tomatoes, basil and cheese.
3 Grill (broil) under a moderate grill, turning once, until hot through and the cheese has melted. Take care not to allow the croissants to burn.
The best maxi-topped stone-baked pizzas
These are so much better than bought extra-topped pizzas. The simple cheese and tomato base makes the ideal vehicle for your own creations. Make sure you buy an Italian-style stone-baked pizza as the dough is much better than other types of pizza. It’s worth spending a little more for the best flavour and texture.
Serves 1–2
1 frozen stone-baked Marguerita pizza
For the topping
75 g/3 oz freeflow frozen minced (ground) beef
15 ml/1 tbsp dried minced onion
2.5 ml/½ tsp chilli powder
1 small red or green (bell) pepper, chopped, or 1 canned pimiento cap, chopped
15 ml/1 tbsp tomato purée (paste)
A pinch of caster (superfine) sugar
2.5 ml/½ tsp dried oregano
Salt and freshly ground black pepper
50 g/2 oz/½ cup grated Mozzarella cheese
1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Put the pizza on a baking (cookie) sheet.
2 Put the beef in a small saucepan and cook, stirring, until the beef is no longer pink and all the grains are separate. Stir in the remaining ingredients except the Mozzarella, seasoning to taste. Cook for 2 minutes, stirring.
3 Spread the beef mixture over the pizza and sprinkle with the Mozzarella. Bake in the oven for about 20 minutes until cooked through and the cheese is melted, bubbling and turning lightly golden in just a few places.
Pizza a la reine
Serves 1–2
1 frozen stone-baked Marguerita pizza
For the topping
6 button mushrooms, sliced
30 ml/2 tbsp olive oil
4 thin slices of pancetta or raw cured ham, cut into pieces
50 g/2 oz/½ cup grated Mozzarella cheese
2.5 ml/1½ tsp dried oregano
6 black olives
Freshly ground black pepper
1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Put the pizza on a baking (cookie) sheet.
2 Cook the mushrooms in half the oil, stirring, for 2 minutes either in a small pan or in a bowl in the microwave.
3 Scatter the mushrooms and pancetta or ham over the pizza. Sprinkle with the Mozzarella and oregano, then scatter the olives on top.
4 Drizzle with the remaining oil and season with pepper. Bake in the oven for about 20 minutes until cooked through and the cheese is melted, bubbling and turning lightly golden in just a few places.
Pizza di mare
Serves 1–2
1 frozen stone-baked Marguerita pizza
For the topping
100 g/4 oz/½ cup medium-fat soft cheese
1 x 185 g/6½ oz/small can of tuna, drained
100 g/4 oz frozen cooked peeled prawns (shrimp), thawed
50 g/2 oz/½ cup grated Mozzarella cheese
2.5 ml/½ tsp dried oregano
Freshly ground black pepper
15 ml/1 tbsp olive oil
A little chopped fresh or dried parsley, to garnish
1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Put the pizza on a baking (cookie) sheet.
2 Put teaspoonfuls of the soft cheese over the pizza. Break up the tuna into small pieces and scatter over the pizza. Drain the prawns on kitchen paper (paper towels), then scatter over.
3 Sprinkle with the Mozzarella, then the oregano. Add a good grinding of pepper.
4 Drizzle with the olive oil, then bake in the oven for about 20 minutes until cooked through and the cheese is melted, bubbling and turning lightly golden in just a few places.
5 Scatter with the parsley and serve.
Extra-special pizza napolitana
Serves 1–2
1 frozen stone-baked Marguerita pizza
For the topping
50 g/2 oz/½ cup grated Mozzarella cheese
3 tomatoes, sliced
10 fresh basil leaves, torn
A good pinch of dried oregano
15 ml/1 tbsp olive oil
Freshly ground black pepper
1 black olive
1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Put the pizza on a baking (cookie) sheet.
2 Scatter the Mozzarella over, then arrange the tomatoes on top. Sprinkle with half the basil and the oregano.
3 Drizzle the olive oil over and add a good grinding of pepper. Place the olive in the centre.
4 Bake in the oven for about 20 minutes until cooked through and the cheese is melted, bubbling and turning lightly golden in just a few places.
5 Scatter with the remaining basil and serve.
Naanwich
Naan breads make great snacks – especially with rich, nutritious toppings or fillings. Try them here wrapped around a version of thick dhal spiced with curry paste and sweetened with mango chutney. They make a great snack on their own, or a delicious side dish with a curry.
Serves 4
2 large naan breads with garlic and coriander (cilantro)
1 x 225 g/8 oz/small can of pease pudding
10 ml/2 tsp curry paste
30 ml/2 tbsp mango chutney, chopped if necessary
Bottled lemon juice
4 handfuls of shredded lettuce
1 Grill (broil) or microwave the naans according to the packet directions.
2 Heat the pease pudding in a saucepan with the curry paste, stirring, or put in a bowl and microwave on High for about 1–2 minutes, stirring once, until piping hot.
3 Spread the pease pudding over the naans and spread the mango chutney over. Sprinkle with lemon juice and add the shredded lettuce.
4 Fold the naans into halves, then cut into wedges. Wrap in kitchen paper (paper towels) and eat with the fingers.
Naan vegetable pizza
Naan breads make ideal pizza bases too. Here they are topped with a piquant curry sauce and vegetables for a delicious snack meal. Experiment with other toppings such as cooked chicken, spicy sausages or even diced bought tandoori chicken. I like mango chutney on the side, but you could use other spicy pickles.
Serves 4
4 plain naan breads
60 ml/4 tbsp mild curry paste
30 ml/2 tbsp tomato purée (paste)
60 ml/4 tbsp medium-fat soft cheese
½ x 350 g/12 oz packet of stir-fry vegetables with onions and peppers
100 g/4 oz/1 cup grated Cheddar cheese
To serve
Mango chutney
1 Put the naans on two baking (cookie) sheets. Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C.
2 Mix the curry paste with the tomato purée and the soft cheese. Spread over the naans. Scatter the vegetables over and sprinkle with the grated cheese.
3 Bake in the oven for 18–20 minutes until bubbling and cooked through.
4 Serve hot with mango chutney.
Nacho snack
This makes a gorgeous dish and you don’t even need one of the trendy Tex-mex kits now available. Use less chilli powder if you don’t like hot spicy food – there are hot and mild versions and you’ll also find that the different brands vary in strength anyway. You’ll soon get to know how much you like to add.
Serves up to 8
1 x 425 g/15 oz/1 large can of red kidney beans, drained
10 ml/2 tsp dried minced onion
1.5 ml/¼ tsp chilli powder
15 ml/1 tbsp tomato purée (paste)
A good pinch of caster (superfine) sugar
Freshly ground black pepper
1 x 200 g/7 oz/large packet of corn tortilla chips
175 g/6 oz/1½ cups grated mild Cheddar cheese
1 Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C. Mash the beans with a potato masher in a bowl. Work in the onion, chilli, tomato purée and sugar. Add a good grinding of pepper.
2 Spread a little of the mixture on each tortilla chip and lay them on a large baking (cookie) sheet, or use several individual shallow ovenproof dishes if you prefer.
3 Sprinkle liberally with the cheese and bake in the oven for about 8 minutes until the cheese is melted and is bubbling. Serve straight away.