Posts Tagged ‘Quick’

You can serve this with other dishes or just on its own with some sticky rice. It is perfect for a Friday night feast and much quicker than Deliveroo. Squid is so cheap and although almost everyone loves calamari they don’t seem to cook with squid much. I find it’s quite a satisfying thing to prepare too, but that might just be me.

Wine Suggestion: We opened a really nice bottle of Pearce Road Semillon 2016 from Kilikanoon in the Clare Valley. Delicious wine which we quickly abandoned for a beer as this dish is spicy! Do try the Semillon though maybe with some cheese or something a bit less fiery.

Stir-fried Spicy Squid – serves 2-3

  • 500g squid, cleaned
  • 2 tbsp vegetable oil
  • 1 large carrot, halved lengthways and sliced
  • 1 onions, thinly sliced
  • 1 green chilli (optional), thinly sliced
  • 3 scallions (cut 2 of them into 3cm lengths and finely slice 1 to sprinkle over at the end)
  • 2 tsp roasted sesame seed oil
  • 1 tsp roasted sesame seeds


  • 2 tbsp gochujang chilli paste
  • 1 tbsp gochugaru red pepper powder
  • 1 tbsp mirin
  • 2 tsp soy sauce
  • 1 tbsp honey
  • 4 garlic cloves, crushed
  • 2½ cm piece of ginger, finely grated

Make the sauce first by combining all of the ingredients in a bowl.

Slice the body of the squid open so it lies flat. Score the inside in a criss cross pattern with a sharp knife but make sure you don’t cut through. Cut the squid into 5cm pieces, any shape will do. Cut the tentacles into similar size pieces.

Put the vegetable oil into a wok (or a large frying pan) and put over a high heat. When the oil is hot, add the carrot and onion and stir-fry for 3 minutes, tossing the whole time until starting to soften.

Add the squid, chilli, scallions and sauce, then stir-fry for another 2-3 minutes or until the squid has turned opaque. Remove the pan from the heat and stir in the sesame oil. Sprinkle the toasted sesame seeds and sliced scallions over the top to garnish.

Serve with sticky rice.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)


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Sicilian-style Fish Stew

This dish is really easy, light and yet full of flavours. Takes hardly any time to rustle up on a week night too.

Sicilian-style fish stew – to serve 2

  • olive oil
  • 1 onion, finely sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, sliced
  • a pinch of chilli flakes
  • 2 plum tomatoes (we had to use tinned tomatoes this time)
  • 125ml white wine
  • 400ml vegetable stock
  • 50g couscous
  • 250g white fish fillet – we used hake
  • 1/2 a lemon, zested
  • a small handful of chopped parsley chopped

Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, and chilli flakes. Season and cook for 10 minutes. Add the tomatoes and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish. Cover with a lid and cook until the fish is done, about 5-7 minutes. Break the fish into large chunks as you serve and sprinkle over the lemon zest and parsley.

(Original recipe from BBC Good Food)

Wine suggestion: You want a bit of body and minerality here as there are some fairly robust flavours, despite being a light dish. We went for a Riesling from Alsace but a Provencal rosé would also work well.

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Here’s something we do when we know we’re going to get in late and hungry. To call it a recipe might be pushing it but it tastes good and requires virtually no effort.

10-minute tortellini – to serve 2

  • 250g pack fresh spinach and ricotta tortellini (or something similar – we try to avoid the meat filled ones as there is something a bit dog food like about them)
  • 1 tbsp olive oil
  • 250g pack cherry tomatoes
  • a big bunch of parsley, leaves roughly chopped
  • 3 tbsp finely grated parmesan

Boil the past for 2 minutes until just cooked.

Meanwhile, heat the oil in a frying pan and cook the tomatoes until they start to blister.

When the pasta is cooked, drain it quickly, reserving some of the water.

Tip the pasta, parsley, a splash of the cooking water and most of the Parmesan into the tomatoes and bubble it all together. Season with black pepper and salt.

Serve with the rest of the Parmesan.

Hey presto.

(We learned this from some other cheaters – BBC Good Food)

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An easy and healthy after-work dish done in under half an hour and using things you probably have in the cupboard. We had to buy a lemon, and only because the one on the shelf looked a bit past it.

Serves 2, but easily doubled

  • 200g risotto rice
  • 850ml hot vegetable stock
  • 50g frozen peas
  • 50g Parmesan, grated, plus a bit more for over the top at the end
  • juice and zest of 1/2 a lemon

Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 minute.

Add one ladle of hot stock and keep stirring until absorbed. The first ladle will be really quick.

Add the rest of the stock, a ladle at a time, until the rice is almost cooked, keep stirring it all the time. It will take about 20 minutes for you to stir in all your stock.

Stir in the peas and cook for 3-5 minutes and remove the pan from the heat.

Add the cheese, lemon juice, seasoning and then stir. Stick the lid on and let it rest for a minute.

Serve in bowls with the zest and a bit more Parmesan over the top.

(Original recipe from BBC Good Food)

Wine suggestion: Have a glass of something white if you have some leftover from the weekend.

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This literally takes 20 minutes and you will probably have everything you need except the pork fillet and mushrooms. Cheap, tasty, healthy, and perfect for a Wednesday. We had some potatoes and cabbage in the cupboard which complimented nicely.

20-minute pork pan-fry – to serve 4

  • 500g pork fillet, cut on the diagonal into finger-thick slices
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms
  • a big clove of garlic, finely chopped
  • 300ml vegetable stock

Tip the flour and rosemary into a plastic food bag and add salt, pepper and the pork slices. Give it a good shake to coat the meat.

Heat 2 tbsp oil in a big frying pan, add the pork and fry for 3-4 minutes until nicely browned, turning once. Remove it from the pan.

Add the rest of the oil and fry the mushrooms for a couple of minutes until starting to soften. Add the garlic and pork to the pan along with any flour left in your plastic bag. Stir in the stock, bring to the boil and simmer for 5 minutes.

You could add a splash of wine if you like or just drink a glass with it.

Serve with some mash and cabbage or something else green.

Find the original recipe on BBC Good Food.

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