Express cuisine

Express cuisine
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First Published: Fri, Jul 20 2007. 12 55 AM IST
Updated: Fri, Jul 20 2007. 12 55 AM IST
Here are some substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less (we are not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that). These are not formal recipes; rather, a general outline.
Warm olive oil in a kadhai with at least three cloves of sliced garlic. When the garlic colours, add a tsp. each of cumin and pimiento. A minute later, add a dozen or so shrimps, salt and pepper. Garnish with parsley, serve with lemon and bread.
Cut tomatoes into chunks and combine with a peeled cucumber, also cut into chunks, two or three slices of stale bread torn into pieces, a quarter cup olive oil, two tbsp. sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
Cook minced garlic in peanut oil until it acquires a blonde colour; add chopped tomatoes, then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soya sauce.
Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, add more butter; pour over egg.
Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
Soften vegetables with oil in a kadhai. Add cold rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked. Season with soya sauce and sesame oil.
Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
Saute chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.
Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
Cook asparagus tips and peeled stalks or any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and puree the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the puree. Garnish with the reserved tips. Serve hot or cold.
Cut the top off four big tomatoes, scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
Cut sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.
Dredge large tofu cubes in flour. Brown in oil; remove from kadhai and wipe kadhai clean. Add a little more oil, then a tbsp. minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chilli or two. Dress pasta with this.
Heat some butter and about half a cup of cream in a large kadhai just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.
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First Published: Fri, Jul 20 2007. 12 55 AM IST
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