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a cut out and keep guide: mid-week meals for the frazzled and/or time-poor

17/8/2012

41 Comments

 
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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.

Reply
The Skint Foodie
17/8/2012 08:44:14

Thanks. And good man yerself.

Reply
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 :)

Reply
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!!

Reply
Gin and Crumpets link
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

Reply
The Skint Foodie
17/8/2012 08:49:07

Oh yes indeed Jassy, the fried egg sarnie. With doughy white bread, I trust?

Reply
meemalee link
17/8/2012 07:03:32

Lovely - I often opt for number 10 and I feel no shame ;)

Reply
The Skint Foodie
17/8/2012 08:50:51

Same here MiMi!

Reply
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

Reply
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

Reply
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...
I like my fried egg sandwiches with Branston pickle though...

Reply
The Skint Foodie
17/8/2012 11:59:19

They're dribblingly gorgeous at the moment - can't stop eating them.

Controversial condiment for the FES there Emily, but I can see how that would work...

Reply
Anna
17/8/2012 21:16:08

Glad the black cloud is dissipating.

My mouth is watering, and I'm full from brunch. Great ideas!!

Reply
Calum
18/8/2012 01:17:53

Glad to see you back Skint, back with a bang I'd say.

"Hello kitchen. I've missed you"........there are few things that beat that feeeling!

Reply
Nicola
18/8/2012 02:46:18

I have missed your posts - you always make me smile. Also the cooking tips are first class.

Reply
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.

Reply
Sue
18/8/2012 04:13:32

Great ideas, I was wondering what to do with my glut of bogoff peaches this weekend. Thanks

Reply
Chefinheels link
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!

Reply
The Skint Foodie
18/8/2012 17:39:11

Anna, Calum, Nicola, Thom, Sue and Chefinheels - thanks for all your comments.

Reply
HelenC
18/8/2012 21:25:31

Welcome back, Skint. We've missed you.

Reply
Robert
19/8/2012 15:23:52

Good to see ya again. Lovin the peach salad idea.

Reply
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

Reply
Kavey link
20/8/2012 05:09:24

I do find myself struck by lethargy sometimes... have to really talk myself out of resorting to costly takeaways.

Like MiMI, quite often do the cheese/ charcuterie/ pate/ good bread coffee table picnic. Add in some pickled gherkins/ onions and maybe a jar of peppadews or roast peppers or olives and it quickly becomes a real feast!

Cheese toast variations are one of our staples, as they are or with thin layer of ham under or with relish such as chilli jam, or caramelised onion or other such tastiness.

Do puff pastry tarts now and then, need to do them more as they are so quick, easy and satisfying.

On sort of similar note but not really, every now and then I get some frozen vol au vent cases (cook from frozen ones) and have them with warmed up condensed cream of mushroom soup. Retrotastic and genuinely love it.

Omelette is always good, I like mine with diced onion in. With tomato ketchup on side and slice of buttered toast if hungry.

Eggs are always a winner for quick easy food though. Baked eggs, put them in a ramekin with some cheese and cream, maybe spinach, or smoked salmon, bung in oven.

Oh and chicken livers, yes, one of my faves, I have either on toast like yours, or with big green salad.

Leftover spag bol (from fridge or freezer) is ace on buttered toast too, one of my faves, that.

Reply
The Skint Foodie
21/8/2012 05:42:15

Lots of useful tips there Kavey, as ever. Spag Bol on toast sounds aces!

Reply
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 :)

Reply
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)

Reply
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.

Reply
The Skint Foodie
21/8/2012 05:44:25

How was it, if I may ask? *keeps fingers crossed*

Reply
Oonagh
20/8/2012 20:09:11

Glad you're back, top ideas, thanks - peas egg & chorizo...mmm.
Embarrassing confession...I kind of fancy Gregg Wallace. I know, I'm a sick, sick puppy.

Reply
The Skint Foodie
21/8/2012 05:45:29

Oonagh, I find that information deeply disturbing. Seek professional help immediately.

Reply
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!

Reply
The Skint Foodie
21/8/2012 05:46:21

I'm so sorry Grainne for robbing you of that state of blissful ignorance.

Reply
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!

Reply
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.

Reply
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).
Pasta and pesto. Yup the old reliable.
Pasta and stilton with crushed red chillies (in the days when I didn't worry about the fat). in both of these I would throw in young spinach leaves at the very end to wilt them (now I'd use rocket).

Beans on toast with the toast covered in lots of butter and marmite.

and shame of shame the next one is probably the one I relied on when I was too shagged to cook any of the above, a bowl of frozen birds eye peas nuked with a wodge of Kerrygold butter and black pepper (actually my mouth is watering just thinking about it!).

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aoife link
22/8/2012 12:59:19

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.

Glad you're feeling better. Really enjoy your writing and recipes.

Reply
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.

Nice to see you blogging again. Take carex

Reply
bbridgie
26/8/2012 10:00:19

great post, I would never think to grill peaches!
when i was very young and poor the gas to our house got cut off (gas cooker, gas hotwater, gas heating) and my housemates refused to pay their share. So I cooked in the electric kettle and ancient electric crockpot, with these utensils you can cook a delicious dinner.
boil broccoli chunks and an egg in the kettle - two boils should do it, and make rice in the crockpot (slow cooker thing for those not au fait with the 70s).
Flavoursome rice:

1/2 onion chopped
teaspoon of cumin seeds (whole)
teaspoon of nigella seeds (whole)
1/2 teaspoon ground tumeric
large slice butter

Fry off the onion in the butter, and then add the seeds and tumeric.
then Add
1 cup rinced and drained long grain rice, stir to coat in the yummy stuff. then add
1 Cup stock (1 cube plus hot water) or however much liquid to cover the rice to your 1st knuckle of index finger .

bring to boil, cover and turn to lowest heat, leave for 10 to 15 mins.

serve with yoghurt, tahini or sambal oelek sauce. repeat for 3 months.

Reply
The Skint Foodie
26/8/2012 10:23:07

Thanks for that recipe - I don't make rice nearly often enough.

Reply
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

Reply
The Skint Foodie
5/9/2012 10:30:36

Thanks Jackie - so glad you enjoyed it.

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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me