Six simple midweek meal recipes | Six of the most effective | Life and magnificence

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Chickpea, butternut squash and chorizo baked rice (pictured above)

Prep 20 min
Cook 50 min
Serves 4

300g butternut squash, peeled and diced
150g diced chorizo (optionally available)
40ml olive oil
1 massive onion, peeled and finely chopped
1 inexperienced pepper, peeled and finely chopped
10 garlic cloves, left entire in pores and skin however given a little bit bash
2 tsp paprika, both candy or picante
2 bay leaves
1 tbsp tomato puree
400g paella rice (or risotto rice)
About 1 litre hen inventory, or boiling water
Salt and black pepper
400g tin chickpeas, rinsed and drained
1 small handful flat‑leaf parsley, chopped, to garnish

Heat the oven to 180C/350F/gasoline 4. Toss the squash with the chorizo and a tablespoon of oil, and placed on a tray within the oven for about 10 minutes to launch the oil and for the squash to start to melt.

In a casserole dish, fry the onion and pepper within the remaining oil for eight to 10 minutes, till softened.

Add the garlic, paprika, bay, tomato puree and rice, then toast and heat the rice by way of for a minute.

Scrape the squash, chorizo and as a lot of the oil as doable into the rice, add the inventory, season and unfold the chickpeas excessive.

Put a tight-fitting lid on the dish, or cowl with foil, then roast for about 30 minutes, till the rice is tender and the liquid is absorbed.

Remove from the warmth and depart to relaxation for 10 minutes with the lid on. Serve with the chopped parsley.

Beef burger with chimichurri and mozzarella

Claire Thomson’s beef burger with chimichurri and mozzarella.

Claire Thomson’s beef burger with chimichurri and mozzarella. Photograph: Jonathan West for the Guardian

Prep 10-15 min
Cook 10 min
Serves 4

600g beef mince
2 garlic cloves, peeled and crushed
Salt and black pepper
1 small shallot, peeled and finely chopped (or use 2 trimmed spring onions)
2 tbsp red-wine vinegar
4 tbsp olive oil, or vegetable oil
1 small bunch parsley, finely chopped
½ tsp chilli flakes, or extra to style
1 tsp dried oregano

To assemble
200g mozzarella, reduce into 2cm-thick slices
4 brioche buns, halved and toasted
8 lettuce leaves (2 per burger)
4 ripe tomatoes, sliced

Combine the meat, half of the garlic, half of a teaspoon of salt and a superb grind of pepper in a big bowl, and knead very nicely. Divide into 4 and form every into burgers about 1cm wider than the brioche buns.

To make the chimichurri, mix the remainder of the garlic with the shallot, vinegar, olive oil, parsley, chilli and oregano to type a easy sauce (or finely chop and blend in a small bowl). Season to style.

Heat the grill. When able to prepare dinner, grill the burgers for about 3 minutes on both sides, till crisp and brown on the surface and nonetheless pink within the center, or to style. Top with the mozzarella, then grill to soften and color the cheese a bit – about 45 seconds.

Put the tacky burger within the bun, add the lettuce and tomato, and a few chimichurri sauce to style.

Hasselback baked potatoes with spicy sausages

Claire Thomson’s hasselback baked potatoes with spicy sausages.

Claire Thomson’s hasselback baked potatoes with spicy sausages. Photograph: Jonathan West for the Guardian

Prep 15-20 min
Cook 40 min
Serves 4

20 waxy small or new potatoes, washed however unpeeled (about 800g)
6 plain pork sausages, sliced into cash
1 small glass dry white wine (about 150ml)
4 garlic cloves, peeled and finely chopped
1 tsp fennel seeds, crushed
2 tbsp rosemary leaves, freshly chopped
2 tbsp olive oil
1 tsp every salt and black pepper, to style (flaky salt is sweet right here)

To serve
Juice of ½ lemon
1 small handful flat‑leaf parsley, roughly chopped
1 small chunk parmesan, grated, or peeled with a vegetable peeler

Heat the oven to 200C/390F/gasoline 6. Make slices in every potato about 0.5cm aside, ensuring to chop solely three-quarters of the best way by way of so the potatoes keep linked on the backside and fan out a bit as they prepare dinner.

Carefully toss the potatoes with the remaining components and prepare the potatoes reduce aspect up, pushing a few of the sausage, spices and herbs into and over the crevices within the potatoes. Messy work, however price it.

Put the tray within the oven to prepare dinner for about 30–40 minutes, or till tender all through and caramelising properly alongside the incisions.

Remove from the oven, add the lemon juice, parsley and parmesan, and serve.

Roast mushroom with fried eggs and almonds

Claire Thomson’s roasted mushroom with fried eggs and almonds.

Claire Thomson’s roasted mushroom with fried eggs and almonds. Photograph: Jonathan West for the Guardian

Prep 15 min
Cook 30 min
Serves 4

1 massive onion, peeled and finely chopped
2 tsp contemporary thyme leaves, chopped
4 slices rindless streaky bacon, finely chopped (optionally available)
60g butter
100g contemporary white breadcrumbs
1 small bunch flat-leaf parsley, finely chopped
Salt and black pepper
4 massive area or portobello mushrooms
40g flaked or entire almonds, roughly chopped
4 eggs
Olive oil or vegetable oil, to fry the eggs
Watercress, to serve

Heat the oven to 200C/390F/gasoline 6. Fry the onion, thyme and bacon (if utilizing) in 2 tablespoons of butter for eight to 10 minutes, till mushy. Remove from the warmth, stir in half of the breadcrumbs and half of the parsley, and season.

Fry the mushrooms in a tablespoon of butter for a few minutes on both sides, including a little bit of salt as they prepare dinner. Put them flesh aspect up on a baking tray and divide the onion (and bacon, if utilizing) into every and flatten with the again of a spoon.

Bake for about 15 minutes, till the crust is golden.

While the mushrooms are baking, fry the remaining breadcrumbs with the almonds within the remaining butter till golden brown, put aside and wipe the pan clear. Fry the eggs to style.

Serve the mushrooms topped with the fried eggs and scattered with the extra fried breadcrumbs and almonds and the remaining parsley. Serve directly alongside some watercress, in case you like.

Koshari rice with roasted spiced carrots and onions

Prep 20 min
Cook 1 hr
Serves 4

Claire Thomson’s koshari rice with roasted spiced carrots and onions.

Claire Thomson’s koshari rice with roasted spiced carrots and onions. Photograph: Jonathan West for the Guardian

1kg small–medium sized carrots, peeled and halved lengthways
1 massive onion, peeled and thinly sliced
4 tbsp olive oil
Salt and black pepper
1 tsp floor cumin, toasted
1 tsp floor coriander, toasted
1 tsp floor turmeric
125g vermicelli, damaged into items
30g butter
125g long-grain rice, rinsed and drained
125g inexperienced or brown lentils, rinsed, drained in chilly water
2 cinnamon sticks
800ml boiling water or hen inventory
1 massive bunch flat-leaf parsley, finely chopped
Chilli flakes, to serve (optionally available)
Plain yoghurt combined with a little bit lemon juice and salt to style

Heat the oven to 180C/ 350F/gasoline 4. Put the carrots and sliced onion right into a roasting tin, add 2 tablespoons of oil, a giant pinch every of salt and , a superb grind of black pepper, and the bottom spices. Mix to coat, cowl tightly with foil and roast for about 35 minutes, till tender.

Meanwhile, in a heavy-based casserole over a medium warmth, fry the vermicelli within the butter for about 5 minutes, till browning. Add the rice, lentils and cinnamon and prepare dinner for an extra 2 minutes, stirring regularly.

Add a teaspoon of salt and the boiling water or inventory, flip down the warmth, cowl and simmer for 15–20 minutes till the grains and pasta are cooked and liquid has evaporated. Give the pan a mild stir after 5 minutes of cooking to redistribute the lentils.

Remove the foil from the roast veg and switch up the oven to 200C/390F/gasoline 6 . Roast for an extra 15 minutes, till golden.

To serve, tip the koshari rice into a large serving dish, spoon on the carrot and onion combine (together with all of the cooking juices and all the flavoured oil), scatter with the parsley and chilli flakes and a dollop of the seasoned yoghurt.

Pasta with fried cauliflower and crimson pepper pesto

Prep 15 min
Cook 30 min
Serves 4

Claire Thomson’s pasta with fried cauliflower and red pepper pesto.

Claire Thomson’s pasta with fried cauliflower and crimson pepper pesto. Photograph: Jonathan West for the Guardian

1 medium cauliflower, damaged up into walnut-sized florets
80ml extra-virgin olive oil
5 garlic cloves, peeled and finely sliced
Salt and black pepper
80g flaked almonds, toasted and roughly chopped
100g crimson peppers, roasted and peeled (contemporary or from a jar)
1 pinch chilli flakes (optionally available)
300g quick pasta tubes akin to penne or rigatoni
2 handfuls flat-leaf parsley, roughly chopped

Cook the cauliflower in a pan of boiling salted water for 5 minutes till mushy, then drain.

Return the pot to the warmth and add half of the olive oil. Add the cauliflower, half of the garlic and a beneficiant pinch of salt. Give the pan a superb stir, put the lid on and prepare dinner on a really low flame for 10 minutes.

Meanwhile, grind the remainder of the garlic and half of the almonds till coarsely floor. Add the peppers and course of till the combination is easy. Add the remainder of the oil in a skinny stream till it’s totally emulsified. Season to style.

Remove the lid from the cauliflower, add a contact of chilli to style, prepare dinner for an extra 15 minutes, stirring and scraping at times to cease it catching. Try to maintain some small cauliflower chunks for texture.

Meanwhile, prepare dinner the pasta in line with the packet directions and drain. Stir the pepper sauce by way of the pasta, verify the seasoning and spoon into bowls. Top with the mushy, caramelised cauliflower, the remaining almonds and the chopped parsley.

Recipes by chef, writer and meals author Claire Thomson. Her newest e book is The Art of the Larder (Quadrille). 5oclockapron.com

  • Photography: Jonathan West for the Guardian. Food styling: Olia Hercules. Prop styling: Anna Wilkins

Claire Thomson from theguardian.com

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