EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.
Each week as part of our Kitchen Secrets series, we ask our readers to share their cooking tips and go-to-dishes. From the secret to quick-and-easy dinners, to the best way to scramble an egg, we set a new question every seven days.
When the clock is ticking and you definitely don’t have time to spare, what’s a reliable dinner option? This week, we asked…
What’s your go-to recipe for a ten-minute dinner?
For next week, we want to know: what’s your favourite vegetarian curry to make at home? Comment below, or email us on food@thejournal.ie – and you could see your response in the magazine!
Quick-baked fish and veggies – ten minutes in the oven: When I want a meal in a flash I always think fish, as it cooks in minutes and is really versatile. As the oven preheats to 200C, take a piece of greaseproof paper and place a mixture of your favourite chopped vegetables in the middle – I like broccoli, red pepper, spring onions and coriander. Lay a fillet of salmon or hake on top of the veg, then pour over a tablespoon of soy sauce, a squeeze of lime juice, salt and black pepper. Now bring the edges of the paper together to form an envelope, pressing tight, (you don’t want any juices escaping), pop on a tray and cook for ten minutes.
- Angie Nolan
Chicken schnitzel – four minutes of frying each side: If I’ve neglected to load up the freezer with batch cooked food, then I’ll go for a very quick chicken schnitzel. Put a breast of chicken is a plastic bag, or between two pieces of cling film and bash it with a rolling pin or meat mallet until less than half a centimeter thick. Dip chicken in flour, then beaten egg, then breadcrumbs and Parmesan. Fry for 4 minutes on each side. This goes great with peas (frozen) and potato croquettes (put these in the oven before you start the chicken); or a green salad with honey & mustard dressing.
- Olly Keegan
A three egg omelette – cooks in six minutes: When I think fast and filling, I think eggs. I add some beaten eggs to a pan on medium heat with melted butter, and when the eggs begin to cook on the bottom, I sprinkle over grated cheddar cheese and some chopped up cooked ham. Obviously you can be flexible with your fillings here, but just make sure to add ingredients that are quick to cook or do not need cooking at all, like tomatoes, mozzarella and fresh basil; or ham and baby spinach with a pinch of nutmeg.
- Donna Connolly
Fish burgers – three/four minutes of frying each side, plus prep: My deceptively quick dinner is prawn and salmon burgers. Briefly blitz a pack of raw peeled prawns with three/four skinless salmon fillets, three chopped spring onions and some lemon zest in a food processor until you have a coarse paste. Add a handful of coriander, season and shape the mix into burgers. Fry the burgers for 3/4 mins on each side until they’re cooked and have a nice crust. I serve these in toasted burger buns with shredded leaves, cucumber and a good dollop of spicy mayo or Greek yoghurt.
- Jennifer Dillon
For next week, we want to know: what’s your favourite vegetarian curry to make at home? Comment below, or email us on food@thejournal.ie – and you could see your response in the magazine!
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