- Simple Tastes 5 – Banana Pancakes - November 24, 2015
- Ham and Leek Pie - October 24, 2015
- Simple Tastes 4 – a Grown-up Hot, Sweet and Sour Sauce - October 8, 2015
Here’s another simple but delicious dinner idea from Asha. The wonder is in the sauce, which has that balance of warmth and stickiness, so welcome after a long day at school or work. It’s quick too, you can make it in 15 minutes.
I must mention that this is based on a recipe written by my favourite Domestic Goddess, Nigella Lawson. When you get past the slightly farcical image of her pretending to stand in front of her fridge at midnight in a silk dressing gown, despite having immaculate hair and a full face of make up, many of her recipes are really very good, and as a working mum, she has an understanding of the need to get tasty and nutritious food on the table with the minimum of fuss that many other cooks and chefs lack.
The surprise in this recipe is how simple it is, and how adaptable to your tastes and dietary requirements. – choose your own protein: four chicken thigh fillets (chopped) will do nicely, as will three or four decent sized salmon fillets (again chopped into chunks), or some chopped quorn or big meaty mushrooms (chopped).
You’ll also need some veg. I like carrots, green beans or broccoli, but you might like something else. Make it something crunchy and robust, that’s all. You’ll also need some rice. Sticky Thai jasmine rice is good, but basmati is fine too. Brown rice doesn’t really work for me here, but you might feel different.
This recipe serves four people, so adjust if you are feeding more or less.
Put on the rice to cook (I do one cup rice to two cups hot water with a splash of oil and a sprinkle of salt, bring to the boil then stir and turn down as low as it will go with a lid on for 10 minutes, but you might have different ideas).
Now, if you are doing fish or meat, mix the sauce ingredients in a large dish, big enough to take the protein once combined. If not, mix them in a small jug.
Put a large frying pan on the cooker, heat and add a splash of normal (ie, sunflower or olive) oil. Stick in the protein (fish it out of the marinade if that’s what you are doing), allowing it to brown. Once you have reached this stage, tip in the marinade, bring to a bubble, then turn down to a simmer and tip in the veg. Give it a few more minutes, then when the veg is just softening and the protein cooked, serve on a bed of rice. If at any point it looks to be getting a bit dry, add a little bit of water. You want this to be sticky and a bit saucy, not shrivelled.
Adults may like a sprinkle of chilli oil, I know I do. If you’re kids are more robust than mine, add some chilli to the marinade.
Marvel at how clever you are while eating. The get someone else to wash up because you have cooked.