Tasty midweek meals It’s the busiest time of the year so save yourself precious hours
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SPEEDY CHICKEN AND CELERY GREEN CURRY PREP TIME 5 mins COOK TIME 15 mins SERVES 4 INGREDIENTS ł 1 tsp vegetable oil ł 2 small red onions, peeled and cut into half moon slices ł 1 bunch of celery – half of the stalks thinly sliced, the other half cut into 6cm sticks ł 4 tbsp Thai green curry paste ł 2 x 400g cans of coconut milk ł 2 tbsp fish sauce ł Zest and juice of 2 limes ł 100g sugar snap peas ł 640g mini chicken fillets ł 2 x 250g packs ready-cooked, microwave Jasmine rice to serve
SUPER GREEN PASTA WITH ROCKET, ALMONDS AND LEMON METHOD 1 To make this super-quick and easy meal, heat PREP TIME 10 mins COOK TIME 10 mins SERVES 4 INGREDIENTS ł 4 tbsp olive oil, plus extra for drizzling ł 3 garlic cloves ł 2 anchovy fillets (optional, leave out if cooking vegetarian) ł 250g chopped kale ł 500g fresh pasta (any type) ł 60g roasted almonds ł 1 lemon ł 6 tbsp freshly grated Parmesan cheese ł 2 large handfuls of rocket ł Sea salt and freshly ground black pepper
METHOD
1 Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil. Place another large saucepan over a medium heat and add the measured olive oil. 2 Peel and finely slice the garlic, add to the oil and cook for 2 minutes, until lightly coloured. Add the anchovies (if using) and break them down with a wooden spoon. Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes. 3 Put the pasta into the pan of boiling water and stir to separate. Cook for 2 minutes, or as per the packet instructions. Roughly chop the almonds and zest the lemon. 4 Remove the kale from the heat and, using a hand-held blender, blitz until smooth. Drain the pasta and add it to the kale along with the lemon zest, half the Parmesan and some salt and pepper. Toss together. 5 Divide between four bowls and finish with the rocket, almonds, remaining Parmesan and a drizzle of olive oil. 136 yourhomestyle.uk
the oil in a medium-sized pan, add the red onion and thinly sliced celery, and then fry for 2 minutes. Tip in the Thai green curry paste and cook for 1 minute more. 2 Pour in the coconut milk, fish sauce, lime zest and juice and stir it all together so it’s thoroughly blended. Bring the curry sauce to a gentle simmer, then add the sugar snap peas, celery sticks and the mini chicken fillets. Cook the mixture through for 5-10 minutes, or until the chicken is cooked. Always check that the chicken meat is white throughout. 3 Cook the Jasmine rice according to the packet instructions and then serve in bowls topped with the green curry sauce.
BEER-BATTERED FISH TACOS PREP TIME 5 mins COOK TIME 30 mins SERVES 4 INGREDIENTS ł 4 tbsp soured cream ł ½ tsp Waitrose Cooks’ Ingredients Chipotle Paste ł 2 limes, juice of about 1½ and the rest sliced ł ½ tsp clear honey ł 1 shallot, halved and thinly sliced ł 250g cucumber, halved and thinly sliced ł 250g red cabbage, shredded ł About 250ml sunflower oil ł 2 x 260g packs Waitrose No1 Icelandic Cod Loin, patted dry on kitchen paper
ł For the batter ł 100g plain flour ł 1 tsp ground cumin ł ½ tsp bicarbonate of soda ł 200ml Peroni ł 12 Mexican soft taco wraps METHOD
1 Preheat the oven to 150°C/Fan 130°C/ Gas Mark 2. Mix the soured cream and chipotle paste in a small bowl. In another bowl, mix the juice of 1 lime with the honey and a pinch of salt, then stir in the shallot and cucumber. In a third bowl, toss the cabbage with a squeeze of lime juice and a pinch of salt. Set everything aside until the fish is cooked. 2 Heat the oil in a large, non-stick sauté or deepsided frying pan over a medium-high heat – it should be about 200°C when you start frying. 3 Cut the fish into 6cm lengths and season. For the batter, mix the flour, cumin and bicarbonate of soda in a mixing bowl. 4 When the oil is hot, lightly whisk the beer into the flour mixture (don’t worry if it’s not completely smooth). Dredge the cod, 2 to 3 pieces at a time, in the batter, then lower into the hot oil (cook in batches and avoid overcrowding the pan). Cook for 2 minutes on each side, nudging them if they’ve stuck a little. The fish should be opaque and flake easily with a fork. Lift out and blot on kitchen paper. 5 Place the wraps on a baking tray and heat in the oven for 2-3 minutes. Top with the fish, cabbage, cucumber and shallot, chipotle cream and lime.
