I've been somewhat of a mentaloid these past few weeks, if truth be told. There's been bugger all cooking going on for one thing, save for the odd sausage or rasher - on one particularly dire day I ate nothing but peanut butter, bread and porridge. The furthest afield I've managed to go shopping is the local Tesco Express. Yesterday it took me five hours to summon the fortitude required to have a shower. So I wouldn't blame you if you were to dismiss any advice from me regarding cooking when you've no time as being about as much use as pheromone spray on Gregg Wallace. But it wasn't that many years ago that I too was working 50-60 hours a week, feeling knackered when I got home. Is it worth cooking for yourself when you can't really be arsed? Abso-fucking-lutely. This really began, though, as a kind of memo to my currently listless self, an attempt to revive my culinary mojo, a reminder that if I could rend asunder arse from sofa for just long enough to jot down a few ingredients and walk up the road to the shops then: a) I could knock out a delicious, simple supper in a matter of minutes and b) getting back to a little kitchen action would, of itself, act as an anti-depressant, a mood-enhancer. I reckon that if you can find a couple of hours at the weekend to plan your week's meals and get to the shops you'll actually be saving time that you'd otherwise spend during the week dithering in a supermarket every evening on the way home from work. And how about this for a time-saving tip: stop watching cookery shows on TV and use the time to cook for yourself instead. Just a thought. And of course I needn't really mention that by cooking your own meals rather than buying ready-made or takeaway you'll be saving serious coinage. Anyhow, below are ten suggestions for quick mid-week suppers. That's two week's worth. Mojo restored, and being time-rich, I'm off now to buy the ingredients for a meal that is always one of the first things I cook after emerging from the pit of despond - cod and white bean stew. Hello kitchen. I've missed you. 1. Make something with eggs poached egg, chorizo + peas serves two 1 small onion, chopped 1 garlic clove, chopped 100g of cooking chorizo, sliced 200g of frozen petit pois up to 250ml of chicken stock black pepper 2 eggs, poached 2 tbsps chopped flat-leaf parsley Dry fry the chorizo slowly to release its oils. Remove with a slotted spoon and fry the onion and garlic until soft. Return the chorizo to the pan together with the petit pois and just enough stock to cover. Simmer for 10 minutes. Season with pepper (it may not need any salt). Spoon into bowls, nestle a poached egg into the centre of each and sprinkle with the chopped parsley. 2. Make a simple salad mozzarella, peach + prosciutto salad serves one 1 peach, just ripe but still fairly firm, cut into 6 segments a handful of mixed leaves leaves from a sprig or two of mint 3 dsps of olive oil 1 dsp of lemon juice a small ball of mozzarella, roughly torn 2 slices of prosciutto, roughly torn olive oil for drizzling salt + black pepper Griddle the peach segments on both sides over a fairly high heat until beginning to caramelise. Make a dressing with the oil, juice, salt and pepper. Dress the mint and leaves with it. Add the peach segments and prosciutto and mix. Arrange on a plate. Scatter over the torn mozzarella, drizzle with a little olive oil and sprinkle some black pepper over. 3. Put something on toast chicken liver bruschetta serves two as a light snack or one for a more substantial supper 200g chicken livers milk flour 2 tbsps olive oil 20g butter 1 shallot, finely diced 1 garlic clove, chopped 1 tsp balsamic vinegar a blob of tomato purée 2 tbsp chicken stock 1 tbsp finely chopped parsley 2 thick slices of pugliese or sourdough bread, toasted on a griddle salt + black pepper Soak the chicken livers in the milk for a few hours or more. Remove and drain, Season them and coat with flour. Heat the oil in a frying pan to fairly high and fry the livers until they start to colour - a couple of minutes. Remove with a slotted spoon and pour off any excess oil. Melt the butter in the pan and add the shallot and garlic. After a minute or two add the balsamic and tomato purée,stir and then add the stock. As the stock bubbles away, return the livers to the pan together with the parsley and reheat, stirring all the time. Put the toasted bread onto two plates and spoon over the livers and juices. 4. Rustle up a quick pasta dish spaghetti carbonara N.B. contains raw egg. serves one 80g-100g spaghetti a splash of olive oil 10g butter ½ a garlic clove, slightly squashed but intact 25g pancetta, in small dice 1 tbsp of white wine 1 egg, beaten 1 dsp chopped parsley 20g pecorino or parmesan, grated salt + pepper While the spaghetti is cooking, sauté the pancetta in the oil and butter with the garlic until crisp (in a pan big enough to hold the cooked spaghetti). Remove the garlic and add the wine, letting it bubble away for a minute. Mix the egg, parsley and cheese together in a bowl. Season. When the pasta is cooked, drain and add to the pan with the pancetta in. Spoon over the egg/cheese combo and toss everything together. 5. Make a quick puff pastry tart Wonderful stuff, puff pastry. Buy a block, cut it into six pieces and freeze them. They take no time at all to defrost. Roll a piece out to your desired thickness and make the shape you require, a rectangle, square or round, and crimp up the edges. Add your chosen toppings and bung in the oven - job done. You'll find recipes giving you oven temperatures ranging between 190C and 230C and timings between 15 and 25 minutes. I find 200C/fan 180C and 20-25 minutes about right for my oven. goat's cheese tart serves one a 14cm round of puff pastry ½ chevre (i.e. sliced horizontally) thyme leaves salt + black pepper Lay the chevre in the centre of the pastry. Season and sprinkle with thyme leaves. Crimp the pastry around the cheese, closing over the top but leaving a small opening. If you have a drop of wine you can pour a teaspoon or two in. Bake until the pastry is crisp and golden. 6. Fry a nice piece of fish fried mackerel fillet serves one 1 x large mackerel fillet, halved 1 tbsp butter 1 dsp sherry vinegar salt + black pepper Put a frying pan over a high heat and allow it to get fairly hot. Throw in the butter. When it has stopped foaming, add the two pieces of mackerel, skin-side down. Immediately press down on both with a spatula, to stop the fillets curving up. Season the flesh-side of the fish. When the skin has crisped up (a few minutes), turn the fish over and add the vinegar to the pan. Give the pan a swirl and season the skin. Remove to a plate after a minute or two. 7. Roast a small bird Small game birds are great for a quick and easy supper - and remember that pigeons are always in season. simple roast quail serves two 4 quail salt + pepper olive oil Season the quail generously inside and out and coat with olive oil. Roast in a 210C/190C fan oven for 20 minutes or so, until nicely coloured. 8. Fry or grill a some meat Steaks and chops, of course, but here's a ridiculously quick dish. I like to firm up the liver in the freezer before slicing it wafer-thin. lamb's liver + balsamic vinegar serves one 125-150g lamb's liver, in slivers (5mm or less) salt + pepper olive oil several splashes of balsamic or sherry vinegar Season the liver. Heat a frying pan to high and add a splash of oil. Fry the liver for no more than two minutes, adding a splash or two of vinegar to deglaze the pan. 9. Take something out of the freezer in the morning If you get into the habit of making your soups and stews for 4-6 servings and freezing the uneaten portions, you'll soon have a freezer full of your very own ready-meals. 10. Don't bother cooking at all Just buy some top quality charcuterie, cheese, bread and fruit (doughnut peaches are wonderful at the moment) and you've the makings of a meal fit for an emperor.
Buon appetito!
41 Comments
Canaro
17/8/2012 06:43:21
God that makes me hungry. Good man.
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The Skint Foodie
17/8/2012 08:44:14
Thanks. And good man yerself.
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Jean Natali
17/8/2012 06:49:52
Your posts are always a pleasure to read and your advice, tips and recipes always worthwhile. I'm still making the bread recipe you posted a couple of months ago! Brilliant. Glad you're feeling better now :)
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The Skint Foodie
17/8/2012 08:45:57
Thanks Jean. I put my sourdough starter in the freezer a while back. Time to take it out and see if I can make it LIVE!! Hahahha!!
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17/8/2012 06:55:34
"as much use as pheromone spray on Gregg Wallace" is one of the lines of the year. I'm going to steal it and use it all the time. I'm a big fan of option 10, although option 11: a fried egg sandwich with lots of butter and ketchup was what I lived off for two especially busy weeks this year. Sandwich of the Gods. x
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The Skint Foodie
17/8/2012 08:49:07
Oh yes indeed Jassy, the fried egg sarnie. With doughy white bread, I trust?
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The Skint Foodie
17/8/2012 08:50:51
Same here MiMi!
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CAthy
17/8/2012 08:23:31
Hey Skintster Great to see you're back to normal service again. And what super ideas - a lot using store cupboard/freezer hoardings - I'm thinking of the chorizo and peas thing - could use up chorizo after making caldo verde (one of your best I love that). I'm off to your facebook page now to finish watching Black Narcissus. Seen it many times but there's always another time when it just hits the spot. Still in Park Royal ward bored and hot - what better??? Regards Cathy
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The Skint Foodie
17/8/2012 08:53:46
Thanks Cathy. That over at over at the CNWL Trust, isn't it? Hope you're getting plenty of TLC. xx
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Emily
17/8/2012 10:05:25
Excellent advice as usual. I take the recommendation on the doughnut peaches...saw them yesterday at the store...
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The Skint Foodie
17/8/2012 11:59:19
They're dribblingly gorgeous at the moment - can't stop eating them.
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Anna
17/8/2012 21:16:08
Glad the black cloud is dissipating.
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Calum
18/8/2012 01:17:53
Glad to see you back Skint, back with a bang I'd say.
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Nicola
18/8/2012 02:46:18
I have missed your posts - you always make me smile. Also the cooking tips are first class.
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Thom
18/8/2012 02:55:44
You're one of the reasons I got excited about food prospects when I moved to East Dulwich. Thanks for the tips.
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Sue
18/8/2012 04:13:32
Great ideas, I was wondering what to do with my glut of bogoff peaches this weekend. Thanks
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18/8/2012 08:21:36
Yes Skinster, nice to have you back. Keep those demons at bay! I too thought the Greg Wallace comment hilarious. The air would be blue if we worked together in a kitchen!
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The Skint Foodie
18/8/2012 17:39:11
Anna, Calum, Nicola, Thom, Sue and Chefinheels - thanks for all your comments.
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HelenC
18/8/2012 21:25:31
Welcome back, Skint. We've missed you.
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Robert
19/8/2012 15:23:52
Good to see ya again. Lovin the peach salad idea.
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The Skint Foodie
21/8/2012 05:41:07
Someone made it at the weekend and posted this rather nice photo (much better than I could ever manage). http://www.blipfoto.com/entry/2246068
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I do find myself struck by lethargy sometimes... have to really talk myself out of resorting to costly takeaways.
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The Skint Foodie
21/8/2012 05:42:15
Lots of useful tips there Kavey, as ever. Spag Bol on toast sounds aces!
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Catherine
20/8/2012 05:23:49
So glad you are feeling better, I love your blog. I like oatcakes with strawberry jam and a slice of strong cheddar on the top when I'm hungry but haven't got anything else in. Can't vouch for the nutritional content of that though. Chopping up all left over veg in the fridge, sticking it in a dish and roasting it with some feta, then eating it with a touch of chilli jam is also ace :)
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The Skint Foodie
21/8/2012 05:43:34
When I were but a lad, my after scholl snack was invariably a cheshire cheese and strawberry jam sarnie. :0)
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Stephen
20/8/2012 13:53:31
I'm going to cook your cod and white bean stew for dinner tonight, except the fish will be tarakihi from my local supermarket in Auckland. Many thanks for your blog and recipes I've been sharing them with friends since I read about you on the Guardian.
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The Skint Foodie
21/8/2012 05:44:25
How was it, if I may ask? *keeps fingers crossed*
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Oonagh
20/8/2012 20:09:11
Glad you're back, top ideas, thanks - peas egg & chorizo...mmm.
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The Skint Foodie
21/8/2012 05:45:29
Oonagh, I find that information deeply disturbing. Seek professional help immediately.
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grainne
21/8/2012 05:05:38
Glad you're back - though you've just caused me to google Gregg Wallace (no idea who he was) and I've spent far to long reading about the breakdown of his third marriage!
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The Skint Foodie
21/8/2012 05:46:21
I'm so sorry Grainne for robbing you of that state of blissful ignorance.
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Vicky
21/8/2012 15:54:27
Your post has brightened up my day and inspired me to make something other than fish finger butties!
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The Skint Foodie
22/8/2012 07:13:47
Although (say it loud and say it proud) the fish finger butty is a glorious sandwich.
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Grainne
22/8/2012 06:12:39
This post brought back memories from the time I was single and time poor - (couples even if time poor do seem to make more of an effort).
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Have literally just finished your cod and white bean stew. (Cept I used frozen pollock). Absolutely gorgeous and not my usual style of cooking, so thank you. My old faithful (like Grainne) is pesto and pasta. Another guilty shove-it-in-fast one is rice with shit loads of butter and tabasco. And instant koka noodles with ceasar dressing. Carbs, chili and fat is IT.
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Joanna
24/8/2012 09:55:29
Oooh, I do enjoy liver (but with onions) and a dollop of mash :) some really great ideas for easy meals mid week.
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bbridgie
26/8/2012 10:00:19
great post, I would never think to grill peaches!
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The Skint Foodie
26/8/2012 10:23:07
Thanks for that recipe - I don't make rice nearly often enough.
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Jackie
5/9/2012 07:54:30
lunch of mozzarella, peach + prosciutto salad today was amazing - will enjoy many times I'm sure - love your blog & recipes
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The Skint Foodie
5/9/2012 10:30:36
Thanks Jackie - so glad you enjoyed it.
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