27 October 2016Last updated

Food | Recipes

Simple suppers

Whip out the magic apron and cook up a delectable storm in under an hour with these easy-peasy recipes

18 Jul 2016 | 04:40 pm
  • Pan-fried chicken with peppers

    Source:Camera Press

Pan-fried chicken with peppers

Prep time 10 mins
Cooking time 20 mins
Serves 4

2 tbsp olive oil
4 chicken breast fillets, halved horizontally
1 onion, thinly sliced
1 garlic cloves, crushed
2 large bell peppers, sliced
150ml chicken stock
50ml cream
Fettuccine and basil, to serve

Heat oil in a pan and brown the chicken on both sides. Set aside.

In the same pan, sauté the onion for a minute over medium heat. Add garlic, sauté for another minute, then sauté the peppers for two minutes. Add the chicken and stock, cover and simmer for five minutes.

Add cream, season and simmer for another five minutes. Serve on a bed of fettuccine, garnished with basil.

Courgette lasagne

Prep time 20 mins
Cooking time 25 mins
Serves 4

4 tbsp butter
4 tbsp flour
750ml milk
1 jar tomato-based pasta sauce
400g courgettes, sliced lengthwise
100g feta, crumbled
9 dried pre-cooked lasagne sheets
7 tbsp grated Cheddar or 3 tbsp grated Parmesan

Preheat the oven to 200°C.

Melt butter in a pan and stir in the flour. Cook for 1 minute, then remove and add milk gradually, stirring well. Return to the heat, season with salt and pepper and simmer until it thickens. Cool.

Spread a thin layer of tomato sauce at the bottom of a 20x30cm ovenproof dish. Place a lasagne sheet, arrange some courgettes over it, sprinkle with feta and top with a layer of the white sauce. Repeat until all the ingredients are used. Top with the white sauce.

Sprinkle with Cheddar or Parmesan and bake for 25 minutes. Serve hot.

Fish and vegetable pot pie

Prep time 10 mins
Cooking time 30 mins
Serves 4

3 tbsp butter
2 tbsp flour
150ml milk
100ml vegetable stock
500g hake, cut into bite-size pieces
1 roll puff pastry, defrosted
350g mixed frozen veggies
1 egg, lightly beaten

Preheat the oven to 200°C.

Melt 2 tbsp butter in a pan and stir in the flour. Add milk gradually, stirring well after each addition. Add stock, simmer for five minutes and set aside.

Heat a frying pan and add the remaining butter. Fry the fish until half cooked.

Cut a piece of pastry to fit over the top of the dish in which you will bake the pie. Mix the fish, vegetables and sauce together and pour into the dish. Brush the rim with egg and place the pastry on top.

Brush the pastry generously with egg, and bake the pie for 15-20 minutes or until it’s golden brown. Serve hot.

Mexican beef with toasted tramezzinis

Prep time 5 mins
Cooking time 50 mins
Serves 4
2 tbsp oil
1 onion, finely chopped
500g beef mince
2 tins Mexican-flavoured tomatoes
2 tramezzinis
Coriander sprigs, to garnish
Avocado and sour cream, to serve

Heat oil in a pan and sauté the onion until soft. Add mince, brown well, then add tomatoes and bring to the boil. Reduce the heat and simmer until the sauce is thick. Season with salt and pepper.

Just before the sauce is done, place the tramezzinis in a hot dry pan and toast both sides. Cut into triangles.

Plate the mince and garnish with coriander. Serve with tramezzinis, sliced avocado and sour cream.

Chicken fried rice

Prep time 10 mins
Cooking time 20 mins
Serves 4

2 tbsp oil
2 large eggs, lightly beaten
2 garlic cloves, crushed
4 tsp grated ginger
500g chicken mince
4 spring onions, sliced
500g cooked white rice
2 carrots, peeled, cut into juliennes
½ cup frozen peas
2 tbsp soy sauce
4 tsp rice vinegar
Scallion and coriander, to garnish

Heat half the oil in a wok and fry eggs on high heat, stirring constantly to break them up. Set aside.

Heat the remaining oil in the wok and fry the garlic and ginger for one minute. Add chicken, stir-fry until cooked, then add the rest of the ingredients and eggs. Stir-fry until the peas are cooked.

Adjust seasoning and serve hot, garnished with scallion and coriander.