30 minute meals for Scoobs - SV650.org

gruntygiggles · 17-01-11, 05:26 PM

Ok...so the request was for food that can be ready from start to finish, including prep in 30 minutes...with as little prep as possible. So here goes...

Chicken Chilli

2 chicken breasts
1 onion
2 cloves garlic
2 green chillies
1tsp cumin powder
1/4tsp ground cinnamon
1/4tsp ground ginger
400ml passata (sieved tomatoes...saves any chopping)
100ml water
1tbsp veg oil
1can butterbeans
handful fresh coriander
1cup or mug of basmati rice
1ltr pints water
salt and pepper to taste

Preheat the oven to 120c

Get all of your ingredients out on the counter and first things first, boil the kettle and pour into a large saucepan. Put it on the hob, bring back to boil and add the rice and a pinch of salt, cover and simmer.

Now put the oil in a deep sided frying pan and turn onto a medium heat. Dice the chicken breasts and onion and add to the frying pan. Toss every minute for 4 minutes to seal the chicken all over. Now grate in the garlic cloves and one of the chillies, seeds and all...grating is much quicker than chopping. Cook for 1 minute, then add the ground spices and cook for a further minute, stirring to cover all of the chicken. Now add the passata, butter beans and water and turn down to a simmer.

Check your rice, it should be half done by now, but test it and as soon as it's cooked, but still retaining shape, drain, put it back in the pan, put the lid on tightly and pop it into the oven and turn the oven off...to rest while the chilli finishes.

When the chilli has been cooking for 25 minutes, taste test it. Firstly, add salt and pepper until you are happy with the seasoning, then grate in some or all of the second chilli if you want it hotter.

At 30 minutes, take the chilli off the heat and the rice out of the oven. Chop the coriander leaves and stir through the chilli and use a fork to loosen the rice.

Serve on a plate or in a bowl and enjoy!

Ginger and soy pork stir fry

1 pack fresh egg noodles
1 pack beansprouts
1 pack mangetout
1 pack baby sweetcorn
3 pork loin steaks
2 inches fresh ginger
2 garlic cloves
1 green or red chilli OR 1/2tsp chilli flakes
50ml dark soy sauce
1tbsp oyster sauce
2tbsp veg oil
salt and pepper to taste

This can be on the plate within 5 minutes when you've done it a few times. If you're not that confidant and it's your first time, it'll still be done in less than 10 minutes.

Firstly, get all ingredients out and ready. Cut the fat off the pork loin steaks and then cut into 1cm thick strips. Also cut the baby sweetcorns in half across the length. If you're confident and can do this quickly, you can put the pan on to heat first. If you're not, get the pork done first, then...
Get a non-stick wok or non-stick deep sided frying pan on the hob and add the oil, turning onto a mid-high heat setting. As soon as you see dimples in the oil, add the pork and sweetcorn and toss, using chopsticks if you need to stir. Chopsticks are the best tool for this as they seperate the food so well. Cook for a maximum of 1 minute, then grate in the ginger (no need to waste time peeling it), the garlic and the chilli...grating is much faster. Stir and toss and cook for 30 seconds, keeping it moving with the chopsticks.

Don't panic or worry if the garlic and ginger stick and burn...it's all part of the flavour, but if it will make you feel better, you can add a little of the soy.

When the ginger, garlic and chilli has cooked for 30 seconds, add half of the beansprouts and half of the mangetout, cook for 1 minute, then add the noodles, soy sauce and oyster sauce. Toss through, season and cook for one more minute, then serve.

The more confident you get with this, the higher you can have the heat and the quicker everything will cook. Just remember to have everything ready...packets open so you can throw them in when needed

Whatever you want pasta

150g pasta (Penne/Fusilli/spaghetti...whatever you want)
1 small head of brocolli
1 200g tub of mascarpone
1tbsp basil pesto/sundried tomato pesto/2tbsp grated parmesan...this is where you flavour it with whatever you want
2 portions of salmon/chicken/turkey...again, whatever you want.

Bring a large pan of water to the boil, add a pinch of salt and add the pasta. Stir through and leave to cook as per packet instructions...however, if the packet says cook for 10 minutes, first test the pasta at 8 minutes so that it doesn't overcook. It should be cooked, but still to the bite, not completely soft.
While that's cooking, take the florets off the brocolli and boil for 3-4 minutes (keep the stalks for a soup)

If using salmon, heat a little oil in a pan at the same time you put the pasta on, then cook the salmon fillets for 3-4 minutes on the skin side, then turn it over, turn the heat off and just leave it in the pan to finish in the residual heat. Alternatively, you can steam it.
Also, you can steam the chicken or turkey, you can pan fry them or even just do what I usually do and dice them, throwing them into the water to cook with the pasta (saves washing up).

When the pasta, meat and brocolli are cooked, drain the pasta, stir in all of the ingredients and season to taste.

Asian Chicken Noodle Broth

1 pack straight to wok noodles
2 chicken breasts
1 carrot
1 inch fresh ginger
1 garlic clove
1 star anise
1 red chilli
1 pint chicken broth
2tsp fish sauce
juice of 1 lime or lemon
1tsp palm sugar or natural cane sugar
2 spring onions
handful fresh coriander

Bring the chicken stock to simmering point in a large saucepan.
Steam the chicken breasts for 10 minutes.
Peel the ginger and if you are confident with a knife, cut into fine matchsticks and add to the broth. If not confident with a knife, just grate it in and also grate in the garlic clove.
Add the star anise, fish sauce and sugar and then prepare the carrots. As with the ginger, if you can cut into fine matchsticks, do that, otherwise grate it into the broth.

Simmer for 8-10 minutes while the chicken is steaming. Then when the chicken is done, slice it into strips. Share the noodles between your serving bowls, then lay the chicken on top. Pour on the broth, stirring as you go to ensure even distribution of ingredients and finish with a squeeze of lime, finely chopped spring onion, a few fine slices of chilli and the fresh coriander, chopped.

This is very healthy, very good if you are feeling under the weather and can be as spicy as you want it to be. It's has a good warm kick from the ginger, so if you don't like too much heat, don't add the chilli. If you love spicy food...add more chilli

To eat it...just give it a stir and let it sit for 2 minutes, then it's ready to go.

Spicy Crab and Prawn Vermicelli

If you like your food hot, you'll like this.

1 can white lump crab meat (or fresh if you can get it)
150g vermicelli pasta
2 limes
1 handful fresh coriander
1 red chilli
1 inch grated ginger
salt and pepper

Pop the crab and prawns ( shell on or off depending on how you like them) into a glass or ceramic bowl and grate on the zest of 1 lime, grate in the ginger, finely chop or grate in the chilli (seeds as well if you like it hot). Finely chop 1/4 of the coriander and put that in along with the juice of the zested lime. Stir and leave to sit for 5 minutes. Cook your vermicelli in a pan of boiling water with a pinch of salt to the packet instructions. When it's done, drain and cover, then heat a little veg/groundnut oil in a deep sided frying pan or wok. Add the crab and prawns and toss for 2-3 minutes until the prawns are just cooked, then add the vermicelli and toss through. Turn the heat off, Squeeze in the juice of the other lime, seasonand toss in the rest of the coriander, (chopped) and serve.

Chilli Chicken Burritos

Make the chilli chicken as per recipe above, but without the rice.

200g grated cheddar
300ml passata
1 clove garlic
salt and pepper
4 flour tortilla wraps
1/2 tbsp oil

Preheat the grill.
Put the oil in a small frying pan and heat on medium. Chop or crush the garlic clove and add to the oil, cook for 1 minute, then add the passata. reduce the passata by one third and season to taste.

Lay the tortillas out and fill each with the chicken chilli by laying a few tbsp in the middle of each tortilla. Fold one side over the chilli, tuck in the ends, then roll over and place into an ovenproof dish, repeat for all four.
Spread the tomato sauce over each and then top with the grated cheese.
Pop under the grill to melt the cheese until just browning and serve with a bit of salad.

I could go on forever with things like this, so why don't you have a think and ask me if there's anything in particular you want a recipe for or ingredients you'd like to use

gruntygiggles · 17-01-11, 05:35 PM

I should say...all above recipes serve 2

17-01-11, 05:53 PM

they all sound better than the baked potatoes that are now cooking in my microwave.18 minutes on full power

gruntygiggles · 17-01-11, 05:56 PM

Quote:

Originally Posted by suzukigt380paul

they all sound better than the baked potatoes that are now cooking in my microwave.18 minutes on full power

I do that too from time to time. Tuna mayo topping for me...cheese and beans for the boys...lol

SoulKiss · 17-01-11, 06:00 PM

Quote:

Originally Posted by gruntygiggles

I should say...all above recipes serve 2

Or one Scoobs

gruntygiggles · 17-01-11, 06:05 PM

Quote:

Originally Posted by SoulKiss

Or one Scoobs

gruntygiggles · 19-01-11, 11:38 AM

Bump

keith_d · 19-01-11, 12:18 PM

How about a Thai green curry. If you use a ready made paste it shouldn't take more than 30 minutes. Here's what I usually do:

Ingredients:

Curry Paste, about two tbsp
1 tin Coconut milk
Cooked chicken pieces
Green beans, topped and tailed
Baby corn, chopped
Red pepper, cut into strips
Kaffir lime leaves (two or three, torn into shreds)
Sugar
Fish Sauce
Fresh chilli for decoration (optional)

Spoon the cream from the top of the coconut milk into a pan, heat until the fat starts to separate out.
Add the curry paste and fry for a few minutes until it smells nice.
Add everything except the sugar and fish sauce
Cook until the beans are slightly softened
Add sugar and fish sauce to taste, cook for a minute or two more.

Serve with steamed rice.

P.S. If you can find 'pea aubergines' in your local Chinese supermarket they are worth adding to this recipe but need a bit of cooking before you add the rest of the veggies.

19-01-11, 01:14 PM

Public thank you to GG.

Oh and up yours SoulKiss.

19-01-11, 01:17 PM

Quote:

Originally Posted by gruntygiggles

I could go on forever with things like this, so why don't you have a think and ask me if there's anything in particular you want a recipe for or ingredients you'd like to use

Oh and I will.

Put me down as a definite when your book comes out Cheryl.

17-01-11, 05:26 PM	#1
gruntygiggles DaffyGingerBint Mega Poster Join Date: May 2008 Location: Melksham Posts: 1,577	30 minute meals for Scoobs Ok...so the request was for food that can be ready from start to finish, including prep in 30 minutes...with as little prep as possible. So here goes... Chicken Chilli 2 chicken breasts 1 onion 2 cloves garlic 2 green chillies 1tsp cumin powder 1/4tsp ground cinnamon 1/4tsp ground ginger 400ml passata (sieved tomatoes...saves any chopping) 100ml water 1tbsp veg oil 1can butterbeans handful fresh coriander 1cup or mug of basmati rice 1ltr pints water salt and pepper to taste Preheat the oven to 120c Get all of your ingredients out on the counter and first things first, boil the kettle and pour into a large saucepan. Put it on the hob, bring back to boil and add the rice and a pinch of salt, cover and simmer. Now put the oil in a deep sided frying pan and turn onto a medium heat. Dice the chicken breasts and onion and add to the frying pan. Toss every minute for 4 minutes to seal the chicken all over. Now grate in the garlic cloves and one of the chillies, seeds and all...grating is much quicker than chopping. Cook for 1 minute, then add the ground spices and cook for a further minute, stirring to cover all of the chicken. Now add the passata, butter beans and water and turn down to a simmer. Check your rice, it should be half done by now, but test it and as soon as it's cooked, but still retaining shape, drain, put it back in the pan, put the lid on tightly and pop it into the oven and turn the oven off...to rest while the chilli finishes. When the chilli has been cooking for 25 minutes, taste test it. Firstly, add salt and pepper until you are happy with the seasoning, then grate in some or all of the second chilli if you want it hotter. At 30 minutes, take the chilli off the heat and the rice out of the oven. Chop the coriander leaves and stir through the chilli and use a fork to loosen the rice. Serve on a plate or in a bowl and enjoy! Ginger and soy pork stir fry 1 pack fresh egg noodles 1 pack beansprouts 1 pack mangetout 1 pack baby sweetcorn 3 pork loin steaks 2 inches fresh ginger 2 garlic cloves 1 green or red chilli OR 1/2tsp chilli flakes 50ml dark soy sauce 1tbsp oyster sauce 2tbsp veg oil salt and pepper to taste This can be on the plate within 5 minutes when you've done it a few times. If you're not that confidant and it's your first time, it'll still be done in less than 10 minutes. Firstly, get all ingredients out and ready. Cut the fat off the pork loin steaks and then cut into 1cm thick strips. Also cut the baby sweetcorns in half across the length. If you're confident and can do this quickly, you can put the pan on to heat first. If you're not, get the pork done first, then... Get a non-stick wok or non-stick deep sided frying pan on the hob and add the oil, turning onto a mid-high heat setting. As soon as you see dimples in the oil, add the pork and sweetcorn and toss, using chopsticks if you need to stir. Chopsticks are the best tool for this as they seperate the food so well. Cook for a maximum of 1 minute, then grate in the ginger (no need to waste time peeling it), the garlic and the chilli...grating is much faster. Stir and toss and cook for 30 seconds, keeping it moving with the chopsticks. Don't panic or worry if the garlic and ginger stick and burn...it's all part of the flavour, but if it will make you feel better, you can add a little of the soy. When the ginger, garlic and chilli has cooked for 30 seconds, add half of the beansprouts and half of the mangetout, cook for 1 minute, then add the noodles, soy sauce and oyster sauce. Toss through, season and cook for one more minute, then serve. The more confident you get with this, the higher you can have the heat and the quicker everything will cook. Just remember to have everything ready...packets open so you can throw them in when needed Whatever you want pasta 150g pasta (Penne/Fusilli/spaghetti...whatever you want) 1 small head of brocolli 1 200g tub of mascarpone 1tbsp basil pesto/sundried tomato pesto/2tbsp grated parmesan...this is where you flavour it with whatever you want 2 portions of salmon/chicken/turkey...again, whatever you want. Bring a large pan of water to the boil, add a pinch of salt and add the pasta. Stir through and leave to cook as per packet instructions...however, if the packet says cook for 10 minutes, first test the pasta at 8 minutes so that it doesn't overcook. It should be cooked, but still to the bite, not completely soft. While that's cooking, take the florets off the brocolli and boil for 3-4 minutes (keep the stalks for a soup) If using salmon, heat a little oil in a pan at the same time you put the pasta on, then cook the salmon fillets for 3-4 minutes on the skin side, then turn it over, turn the heat off and just leave it in the pan to finish in the residual heat. Alternatively, you can steam it. Also, you can steam the chicken or turkey, you can pan fry them or even just do what I usually do and dice them, throwing them into the water to cook with the pasta (saves washing up). When the pasta, meat and brocolli are cooked, drain the pasta, stir in all of the ingredients and season to taste. Asian Chicken Noodle Broth 1 pack straight to wok noodles 2 chicken breasts 1 carrot 1 inch fresh ginger 1 garlic clove 1 star anise 1 red chilli 1 pint chicken broth 2tsp fish sauce juice of 1 lime or lemon 1tsp palm sugar or natural cane sugar 2 spring onions handful fresh coriander Bring the chicken stock to simmering point in a large saucepan. Steam the chicken breasts for 10 minutes. Peel the ginger and if you are confident with a knife, cut into fine matchsticks and add to the broth. If not confident with a knife, just grate it in and also grate in the garlic clove. Add the star anise, fish sauce and sugar and then prepare the carrots. As with the ginger, if you can cut into fine matchsticks, do that, otherwise grate it into the broth. Simmer for 8-10 minutes while the chicken is steaming. Then when the chicken is done, slice it into strips. Share the noodles between your serving bowls, then lay the chicken on top. Pour on the broth, stirring as you go to ensure even distribution of ingredients and finish with a squeeze of lime, finely chopped spring onion, a few fine slices of chilli and the fresh coriander, chopped. This is very healthy, very good if you are feeling under the weather and can be as spicy as you want it to be. It's has a good warm kick from the ginger, so if you don't like too much heat, don't add the chilli. If you love spicy food...add more chilli To eat it...just give it a stir and let it sit for 2 minutes, then it's ready to go. Spicy Crab and Prawn Vermicelli If you like your food hot, you'll like this. 1 can white lump crab meat (or fresh if you can get it) 150g vermicelli pasta 2 limes 1 handful fresh coriander 1 red chilli 1 inch grated ginger salt and pepper Pop the crab and prawns ( shell on or off depending on how you like them) into a glass or ceramic bowl and grate on the zest of 1 lime, grate in the ginger, finely chop or grate in the chilli (seeds as well if you like it hot). Finely chop 1/4 of the coriander and put that in along with the juice of the zested lime. Stir and leave to sit for 5 minutes. Cook your vermicelli in a pan of boiling water with a pinch of salt to the packet instructions. When it's done, drain and cover, then heat a little veg/groundnut oil in a deep sided frying pan or wok. Add the crab and prawns and toss for 2-3 minutes until the prawns are just cooked, then add the vermicelli and toss through. Turn the heat off, Squeeze in the juice of the other lime, seasonand toss in the rest of the coriander, (chopped) and serve. Chilli Chicken Burritos Make the chilli chicken as per recipe above, but without the rice. 200g grated cheddar 300ml passata 1 clove garlic salt and pepper 4 flour tortilla wraps 1/2 tbsp oil Preheat the grill. Put the oil in a small frying pan and heat on medium. Chop or crush the garlic clove and add to the oil, cook for 1 minute, then add the passata. reduce the passata by one third and season to taste. Lay the tortillas out and fill each with the chicken chilli by laying a few tbsp in the middle of each tortilla. Fold one side over the chilli, tuck in the ends, then roll over and place into an ovenproof dish, repeat for all four. Spread the tomato sauce over each and then top with the grated cheese. Pop under the grill to melt the cheese until just browning and serve with a bit of salad. I could go on forever with things like this, so why don't you have a think and ask me if there's anything in particular you want a recipe for or ingredients you'd like to use __________________ 2012 Welsh TT http://forums.sv650.org/showthread.php?t=171244 RIP Hovie baby Last edited by gruntygiggles; 17-01-11 at 05:34 PM.

17-01-11, 05:35 PM	#2
gruntygiggles DaffyGingerBint Mega Poster Join Date: May 2008 Location: Melksham Posts: 1,577	Re: 30 minute meals for Scoobs I should say...all above recipes serve 2 __________________ 2012 Welsh TT http://forums.sv650.org/showthread.php?t=171244 RIP Hovie baby

17-01-11, 05:53 PM	#3
suzukigt380paul Guest Posts: n/a	Re: 30 minute meals for Scoobs they all sound better than the baked potatoes that are now cooking in my microwave.18 minutes on full power

19-01-11, 11:38 AM	#7
gruntygiggles DaffyGingerBint Mega Poster Join Date: May 2008 Location: Melksham Posts: 1,577	Re: 30 minute meals for Scoobs Bump __________________ 2012 Welsh TT http://forums.sv650.org/showthread.php?t=171244 RIP Hovie baby

19-01-11, 12:18 PM	#8
keith_d Member Mega Poster Join Date: Feb 2009 Location: Ruislip Posts: 1,131	Re: 30 minute meals for Scoobs How about a Thai green curry. If you use a ready made paste it shouldn't take more than 30 minutes. Here's what I usually do: Ingredients: Curry Paste, about two tbsp 1 tin Coconut milk Cooked chicken pieces Green beans, topped and tailed Baby corn, chopped Red pepper, cut into strips Kaffir lime leaves (two or three, torn into shreds) Sugar Fish Sauce Fresh chilli for decoration (optional) Spoon the cream from the top of the coconut milk into a pan, heat until the fat starts to separate out. Add the curry paste and fry for a few minutes until it smells nice. Add everything except the sugar and fish sauce Cook until the beans are slightly softened Add sugar and fish sauce to taste, cook for a minute or two more. Serve with steamed rice. P.S. If you can find 'pea aubergines' in your local Chinese supermarket they are worth adding to this recipe but need a bit of cooking before you add the rest of the veggies.

19-01-11, 01:14 PM	#9
Scoobs Guest Posts: n/a	Re: 30 minute meals for Scoobs Public thank you to GG. Oh and up yours SoulKiss.

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