Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad At the football club we're always trying out new ideas for vegetarians (ie the real ones who don't eat fish). This one's a real winner and can hold its own against any meat or fish recipe. If you're serving it as a main course, it's nice with some nutty brown rice. Serves 6 as a starter or 4 as a main course A Genius One-Pan Lasagna—for the Hurried and the Lazy Lasagna is the dinner everyone wants, but no one thinks they have time to make. We save it for birthdays, for company, for only the barest of Sundays. But we've got it all wrong. It turns out lasagna can happen anytime, if you’re smart about it—in fact, it can happen in the time it would take to make your average spaghetti with Marcella sauce. And in one fewer pot. Before I realized this, in a more defeated frame of mind, I listed lasagna at #1 of the holy grail Genius Recipes I was seeking in 2016.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need…
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium-hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1. Beat the eggs together in a large bowl and season with salt and freshly ground black pepper.
This Easy Trick Lets You Cook Pasta in Advance When you host a dinner party, timing is everything. Serving a few dishes that require different ingredients and techniques can make for a stressful night of cooking. Time management is key, and if you’re going to be serving pasta (because everyone loves some pasta), it’s easy for your noodles to overcook while your mind is on seven other things. Luckily for you, there’s a way to avoid the stress of making sure your pasta is cooked just right, exactly when you want it.
Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. Finely slice the onion, then, when the oil is shimmering hot, add to the pan and stir-fry for 10 minutes or until soft and golden. Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip)2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat’s cheese (4-8 slices, depending on the shape of the cheese)Extra-virgin olive oil for drizzling 01.Put 1 litre water in a heavy-based saucepan and bring to a simmer.
Noodle, chicken and aubergine coconut laksa ½ x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400ml can reduced-fat coconut milk 600ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways ½ tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1. In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside. 2. Meanwhile, preheat the grill to high.
Indonesian fried rice offers a spicy pick-me-up No one really knows where fried rice originated, but one thing is for sure. Many countries have adopted it as their own dish with variations (e.g., Spanish paella, Thai fried rice, Italian risotto, Indian biryani, French pilaf and Hawaiian fried rice). It’s easy to understand why fried rice is such a universal dish. Rice is the common thread, an extremely inexpensive ingredient, along with ingredients indigenous to each country.
Lemon chilli chicken fajitas 4 skinless free-range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika½ tsp chilli flakes (optional)3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine-ripened tomatoes, chopped½ red onion, finely chopped1 tbsp extra-virgin olive oilJuice of ½ limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped