A series of anecdotes with or without any connection to the running of a restaurant.

Saturday, November 19, 2005

Ten Minute Feast...


A while ago I said to DCver that if I am cooking for myself I never take more than 10 minutes to prepare something quite good. If I am cooking for others, then I do take my time.




Our first quick meal will be:
Sirloin steak in a creamy sauce with onions, mushrooms, sweet peppers and red wine.
Served with:
Green beans in garlic and white wine.
Potato slices with cumin and coriander.
Carrots with lemon, honey and thyme.
Baby Gem salad with a simple vinaigrette to serve with cheese.

Print and use in case of emergency.
You will need:
One sirloin steak per person. (If you don’t like red meat substitute with boneless chicken breast)
One onion, 10 button mushrooms, 200 g carrots, 200g fine green beans topped and tailed, 200g baby potatoes, 2 cloves of garlic, 1 lemon, 1 small tin of sweet red peppers, 1 baby gem.
Honey, Salt, Pepper, Fresh thyme, Fresh Coriander, Fresh Parsley, Cumin, Double Cream, Glass of Red Wine, Glass of White Wine, Olive Oil, Butter.

Utensils:
One thick frying pan. 3 saucepans, Oven Tray, Garlic Press, Salad Bowl, Tureen.
The exercise is to cook and serve the meal in
ten minutes.

All the stuff listed above needs to be out on the bench before you start cooking. Forget the washing up till later.

Turn the oven on 15 minutes before you start cooking.
Fill the kettle and switch it on.
When it comes to the boil, cooking starts!

So ready, steady, GO!

Turn on all four cooker rings. (if using electric ones turn on well before you start cooking)

00.00
Place all pans on the rings. Fill saucepans with boiling water. Add salt.
Cut baby potatoes into 5 slices. (Potatoes take the longest to cook so if you prefer use corn on the cob instead. Season and wrap in cling film. Microwave for 3 minutes.)

Peel carrots and cut into roundels.
01.00
Pour 2 tbsp olive oil into the hot frying pan.
Drop potatoes in one pan and carrots in the other. Put lids on pans.
Place steaks into frying pan. Leave alone on medium heat.
02.00
Wash lettuce. Dry and place into salad bowl. Squeeze half lemon onto salad. Add 2tbsp olive oil. Salt and pepper.
03.00
Place beans into third pan and cover.
Turn steaks over.
Peel onion. Halve and slice thinly from top to bottom.
Slice mushrooms.
Move steaks to the side of the frying pan and place the onions in empty side.
04.00
Slice sweet peppers.
Stir onions and add mushrooms.
05.00
Set the table. Uncork the wine. Light the candles.
06.00
Place steaks in oven tray and on bottom shelf.
Add sweet peppers to frying pan.
Turn up the heat and stir-fry.
Peel garlic and place garlic in press.
Chop coriander (place into a shallow glass and use scissors to chop)
Chop parsley the same way.
07.00
Add glass of red wine to frying pan.
Season.
08.00
Drain beans, add a knob of butter and press garlic onto beans. Place back onto cooker on a low heat.
Drain carrots; add a knob of butter, a tbsp of honey, a pinch of fresh thyme and a squeeze of lemon. Place back onto cooker on a low heat.
Put plates and turreen in oven.
09.00
Add half a glass of white wine to beans.
Drain potatoes; add 2 tbsp olive oil, pinch of cumin and pepper. Add coriander.
Add four tbsp of cream to the sauce and check for seasoning.
10.00
Take plates out of oven.
Place steaks on plates.
Pour juices into the sauce, mix and spoon onto meat.
Dish out vegetables.
Enjoy!

Serve the salad with cheese.


....

16 Comments:

Blogger Shyha said...

Mmmmmm.... I'm just getting into cooking :) I'm making dinner today. As I said somewhere, I had small celebration yesterday and we made Cannelloni with minced meat (with lots of spices) in beshamel souce. It took us about hour to prepere but it was yummy!
I'm going to prepare chicken in butter (from a book about indian food) today. I have small problem as I don't have garam masala :| but I think it'll be good anyway.
Anyway - I am now more hungry then I was before :)

20/11/05 11:01 AM  
Blogger Guyana-Gyal said...

Mmm, delish...but what can I cook instead of the steak, Cream? Rice? Jasmine rice, you think? That takes 20 mins. argh. Well, it cooks itself and doesn't need much attention...

20/11/05 1:35 PM  
Blogger cream said...

Shyha,
Garam masala is made from roast and ground spices, typically cardamom, coriander, cumin, cloves and cinnamon, although several other spices can be added. So you will have to research the mix and make it yourself by roasting the spices then grinding them.
Cannelloni, eh! We make a vegetarian one with spinach and Ricotta cheese.
GG, instead of steak you can substitute chicken or fish.
The recipe is only if one wants a proper dinner with vegetables in 10 minutes.
There are a million recipes using other things that take around 10 minutes to prepare. Pastas, Rice dishes (as long as the rice is ready), etc... The fastest real food is an omelette! So as long as you have a couple of eggs you won't starve.

20/11/05 4:49 PM  
Blogger Guyana-Gyal said...

Ah, fish, I only eat fish. Mmm.

By the way, I love that setting in the photo.

20/11/05 5:29 PM  
Blogger Shyha said...

Thanks! I've read something about the ingredients of garam masala but there was no recipe except the comments of people saying it's not just the mix of ingredients. Now I have all that is needed to prepare it by my own! Thanks again!

Btw. I am real novice to cooking :) and the Chicken In Butter was a bit too hot but everyone liked it :)

20/11/05 6:13 PM  
Blogger cream said...

The setting is friends' balcony on the Costa Blanca (Spain)
Fish is even easier to make meals with and faster than cooking meats.

Cooking is about other people enjoying your food. The post shows that you can cook good fast food rather than going for horrible fast food. This is as long as you have the ingredients and are well organised.

20/11/05 8:05 PM  
Blogger Hayden said...

I love this meal. Its classic. I agree completely, cooking well - healthy and tasty - doesn't have to take a lot of time.

Here is a site that will show you a pic of pale green chayotes w/ no prickers. You may know it by one of the other names. I like it best sliced, blanched, dried, then sauteed in lots of garlic and some olive oil. This site calls it bland. I don't think of it as bland, but as "mild." Very delicate. I'm hoping my dark green spiny one will be more robust.

http://www.londonfruit.com/chayote.html

20/11/05 11:56 PM  
Blogger ValGalArt said...

wow, can i rent you as a private chef? another mouth watering post cream!

21/11/05 2:55 AM  
Blogger cadiz12 said...

what kind of red wine?

21/11/05 6:14 AM  
Blogger cream said...

Cadiz, there are so many good red wines on the market these days that, even with your eyes closed you can pick up a very good one. In the UK, aim for £7-8, in Spain 6-7 Euros. The rest of the world, I am not sure of prices. The beauty is to try a different one every time and keep a little scoring record!

Val, anytime! What would you like for breakfast?

Hayden, thank you very much for the link! I thought it was a fruit! I will try the chayotes as soon as I can get hold of them! Your serving suggestion sounds Mmmmmm!
Thanks!

21/11/05 8:59 AM  
Blogger Christine said...

Mmmmm delicious. I have so much to learn, especially when it comes to spices. I agree with Guyana-Gyal, the setting is lovely. I love having dinner parties. It's been far too long since we've had friends over.

22/11/05 7:19 AM  
Blogger cream said...

Penny, on this particular evening, Karen and I were invited by a Swedish friend and her Belgian boyfriend for dinner on a balcony overlooking the Med on the Spanish Costa Blanca.
Four nationalities, one aim: A great time!

22/11/05 9:00 AM  
Blogger VespaRosso said...

beautifully set table!

22/11/05 4:59 PM  
Blogger cream said...

Thanks Vesparosso. I appreciate the view of a distinguished World traveller!

22/11/05 11:02 PM  
Blogger Caribbean Colors said...

Lovely meal.
The thyme/carrott/honey combination sounds wonderful (along with the rest of the meal which is definitely delish)

23/11/05 12:52 PM  
Blogger cream said...

Lee, you'll have to try the carrots by make sure it is fresh thyme. Absolutely beautiful!

23/11/05 3:09 PM  

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