Great Food, Fast

‘We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.’

WALT DISNEY

Those who know me know that my life is constantly busy; there is never really a lull. I function at my best when I am under pressure – positive pressure – the type of pressure that gets your adrenalin pumping and makes you jump hoops! It’s true, I am a little addicted to the busyness of it all.

As a working mom, it’s always a blessing to have an alternative that is quick and easy when it comes to cooking for the family. I began searching and discovering new dishes that didn’t require a lot of my time in front of the stove. I started getting smart by making the best use of my oven when it came to dishes that could be baked or grilled.

In my search to find quick and easy alternatives, I ended up cooking dishes I would never have thought of cooking, let alone eating. Many of these included recipes that were also foreign to my father’s palate. He did not grow up eating pastas or stir-fries. It was a challenge to convince him that this ‘new age’ food was as flavoursome and hearty as the slow-cooked, traditional food he was used to. I had to coax him into believing that soup can be made without meat, moreover without marrowbones or soup bones. Yet, when he did have his first taste, he was pleasantly surprised and this opened him up to cuisine that has now become a staple on our menu at home. Who says you can’t teach an old dog new tricks?

Seared Salt-and-Pepper Salmon

There is no easier way to cook this fish than simply pan frying or grilling it in the oven. Salmon is a delicate fish and needs very little seasoning to be enjoyed! SERVES 6

• 6 salmon fillets, skin on
• 1 tsp (5 ml) salt (or to taste)
• 2 tsp (10 ml) freshly ground black pepper
• 1⁄2 C (125 ml) olive oil for frying
• 1 lemon, cut into wedges for garnish

1. 1.Season the fish with salt and pepper, being particularly generous on the skinless side.
2. 2.Heat the oil in a frying pan or cast-iron skillet over a high heat.
3. 3.Place the salmon skin side up in the pan and reduce the heat to a medium/high setting.
4. 4.Fry for about 4 minutes until golden and seared.
5. 5.Turn the fish over with a spatula and fry for a further 4 minutes, or until the fish feels firm to the touch and the skin is crisp.
6. 6.Place the fish on a platter with the lemon wedges tucked in between and drizzle with lemon juice when serving to your guests.
7. 7.Serve with Mom’s Mash (p. 154) or baked potatoes and a green salad.

OVEN-GRILLED SALMON VARIATION: Place the salmon fillets, skin side down, on a baking tray greased with a good drizzle of olive oil. In a bowl, mix 1 tsp (5 ml) salt; 1 tsp (5 ml) freshly ground black pepper; 2 cloves finely chopped garlic; 2 Tbsp (30 ml) chopped fresh dill and 2 Tbsp (30 ml) olive oil. Rub the infused oil generously over the top and sides of the fish. Add slices of onion and a dash of lemon juice, place in a preheated oven (at 180 °C) and grill for 15–20 minutes until the fish is golden brown.

Chicken Broccoli Penne

There are a variety of pastas you can use but this also depends on the vegetables you’re adding to the pasta. The types of pasta that work well for this dish are: penne rigate, tortiglioni, fusilli, fettuccini, tagliatelle and gemelli. These pastas are ideal because they hold the sauce really well. I’ve also used orzo (rice-shaped pasta) with chicken, broccoli and mushrooms. It turned out beautifully and had a consistency much like risotto. SERVES 8–10

• 250 g penne rigate pasta
• 4 chicken breast fillets
• 1 Tbsp (15 ml) olive oil
• 2 cloves garlic, crushed
• 2 C (500 ml) broccoli florets
• 1 Tbsp (15 ml) cream cheese
• 2 C (500 ml) cooking cream or fresh cream
• 1⁄2 C (125 ml) grated Parmesan cheese, plus extra for garnish
• 1⁄2 tsp (2.5 ml) dried or chopped fresh thyme
• 1⁄2 tsp (2.5 ml) dried Italian herbs
• 1 tsp (5 ml) freshly ground black pepper

1. 1.Cook the pasta in a large pot of boiling salted water for about 8 minutes until tender but still firm to the bite (al dente). Stir occasionally. Drain the pasta in a colander.
2. 2.Cut the chicken breast meat into bite-sized pieces, trimming off any fat in the process.
3. 3.Heat the oil over a medium heat, add the garlic and chicken and cook for 10 minutes.
4. 4.Add the broccoli, cream cheese and 1 C (250 ml) of the cream. Turn the heat up to high until the cream cheese melts. Stir occasionally. Remove from the heat.
5. 5.Add the pasta to the chicken and broccoli mixture and toss. Now add the remaining 1 C (250 ml) of cream and the Parmesan cheese.
6. 6.Add the dried herbs and pepper. Toss the pasta mixture over a low heat until the sauce thickens slightly.
7. 7.Garnish with extra grated Parmesan and serve hot.

Beef Stir-Fry in Oyster Sauce

I love stir-fries. They’re quick and easy to make and it’s the only time that I am more than happy to finish all my vegetables! Stir-fries must be eaten as soon as they leave the wok because the vegetables should still have some crunch. SERVES 4–6

Vegetables that are ideal for stir-fries with rice: broccoli, sugar snap peas, carrots, baby corn and mushrooms.

Vegetables that are ideal for stir-fries with noodles: shredded cabbage, julienned carrots, spring onions, and green, red and yellow peppers.

For the noodles

• 250 g dried medium egg noodles
• 1 tsp (5 ml) sesame or wok oil

For the stir-fry

• 1 Tbsp (15 ml) sesame or wok oil
• 500 g beef strips or good quality steak, thinly sliced
• 1 tsp (5 ml) chopped garlic
• 1 thumb-sized piece fresh ginger, peeled and thinly sliced
• 1 tsp (5 ml) roughly chopped red chilli
• 1 bunch bok choy or 5–6 bok choy leaves
• 4 medium mushrooms
• 1 C (250 ml) broccoli florets
• 1 red onion, roughly sliced
• 1⁄2 C (125 ml) oyster sauce
• 300 g bean sprouts for garnish
• 10–12 fresh coriander leaves for garnish
• 1 red chilli, finely sliced, for garnish

Preparing the noodles

Cook the egg noodles in boiling salted water until just tender. Drain, drizzle with the oil and toss. Place in a bowl and set aside.

Preparing the stir-fry

1. 1.Heat a large wok or a heavy-based frying pan until very hot.
2. 2.Add the sesame oil and stir-fry the beef slices with the garlic, ginger and chopped chillies for 5–10 minutes, until the beef has a slight sear on it.
3. 3.Add the bok choy, mushrooms, broccoli and onion and stir-fry over a high heat for 8–10 minutes. Toss and stir all the ingredients frequently.
4. 4.Add the oyster sauce and toss.
5. 5.Add the bean sprouts and give this a quick toss. After about 2 minutes, remove from the heat.
6. 6.Garnish with coriander leaves and chilli slices.

Chicken Strips and Spicy Rice

Inspired by the Nando’s version of chicken strips and spicy rice, this dish will literally take you 20–30 minutes to make. It’s also a great way to utilise leftover rice. SERVES 6 GENEROUSLY

• 1 Tbsp (15 ml) olive oil or vegetable oil
• 2 cloves garlic, crushed
• 500 g chicken strips or 2 large chicken breast fillets, cut into strips
• 1 × 250 g punnet white button mushrooms, quartered
• 1 C (250 ml) cubed carrots or halved baby carrots
• 1 tsp (5 ml) paprika
• 3 C (750 ml) pre-cooked rice
• 1 Tbsp (15 ml) Robertson’s Spice for Rice
• 2 Tbsp (30 ml) Nando’s Peri-Peri Sauce
• 1 C (250 ml) whole kernel corn

1. 1.Heat the oil over a high heat and immediately add the garlic and chicken strips and sauté for about 10 minutes.
2. 2.Add the mushrooms and carrots and sauté for a further 5 minutes. Generously sprinkle the paprika over the cooked ingredients and give this a good stir.
3. 3.Reduce the heat to medium and add the cooked rice – ensure that the rice covers the cooked ingredients.
4. 4.Generously sprinkle the rice spice and Nando’s sauce over the rice. Finally add the corn kernels on top of the rice.
5. 5.Cover with a lid and allow to cook over a medium heat for about 7 minutes. Turn the heat down further to a low setting and cook for another 10 minutes.
6. 6.Use a wooden spatula or spoon and gently lift the ingredients from the bottom of the pot to the top to allow all the flavours and spices to mingle.
7. 7.It’s advisable to check for seasoning at this stage and adjust salt to taste.
8. 8.Serve with potato wedges dusted with a sprinkling of peri-peri or dried chilli flakes.

SAVOURY RICE VARIATION: Omit the chicken and add vegetables of your choice, using the same method to create a savoury or spicy rice.