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.


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