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SMARTEN UP YOUR SUPPER MENU
Revamp your repertoire of meals and feast on our choice of snazzy suppers.
These should be simple, cheap, and take the minimum amount of time, Lulu Grimes, editor of Olive Magazines 101 Smart Suppers, says: Theres no reason why after-work supper shouldnt be an exciting meal every day, achievable in 30 minutes or less and without the bother of chasing down hard-to-find ingredients.
Shes chosen a host of recipes grouped in easy-to-use sections, such as poultry, fish and seafood, vegetarian and puddings and desserts. Weve selected some of the best to help you give your dinners a makeover:
:: Olive Magazines 101 Smart Suppers is published by BBC Books, priced £4.99. Available now.
SAUSAGES BRAISED WITH GUINNESS AND ONIONS
The sausage is the star here, so treat everyone to the best-quality banger you can afford, says Lulu.
(Serves four)
(Cooking time: one hour)
8 pork sausages - large fat ones
Olive oil
2 onions, sliced
4-6 rashers streaky bacon, chopped
1 clove garlic, crushed
2tsps plain flour
330ml Guinness
2 sprigs thyme
Mashed potato, made with lots of cream and butter, to serve
Heat the oven to 180C/fan 160C/gas 4. Brown the sausage with a little olive oil in an ovenproof dish. Throw in the onions, cook until soft, then add the bacon and garlic and cook for two minutes.
Stir in the flour, pour the Guinness over, let it bubble, then add the thyme. Cover and bake for 40 minutes. Serve with mash.
TUSCAN BEAN SOUP
(Serves four)
(Cooking time: 30 minutes)
Olive oil
4 shallots, chopped
2 cloves garlic, crushed
200g pancetta, chopped
2 sticks celery, diced
2 potatoes, peeled and diced
1 tin (about 425g) borlotti or haricot beans, rinsed and drained
Chicken stock, fresh, cube or powder, made up to one litre
1 bay leaf
1tsp fresh oregano, chopped
A handful flat-leaf parsley, chopped
Extra-virgin olive oil to serve
Heat two tablespoonfuls of olive oil in a large saucepan, add the shallots, garlic, pancetta, celery and potatoes and fry for five minutes.
Add the beans, stock, bay leaf and oregano, bring to the boil and simmer for 15 minutes.
Season and add the parsley and serve drizzled with a little extra-virgin olive oil and warm crusty bread.
CHILLI CHICKEN FAJITAS
(Serves two)
(Cooking time: 30 minutes)
Olive oil
2 skinless chicken breasts, cut into strips
2tsp hot chilli powder
1 onion, halved and sliced
1 red pepper, sliced
100g green beans
400g tin of chopped tomatoes
A handful of coriander leaves, chopped
Flour tortillas, soured cream and green salad, to serve
Heat two tablespoonfuls of olive oil in a large pan. Throw in the chicken and quickly brown all over, then add the chilli powder and cook for one minute.
Scoop out the chicken, then add the onion and red pepper to the pan and cook until softened. Tip in the green beans, tomatoes and the chicken. Cover and simmer for 15 minutes.
Stir through the coriander and roll in warm tortillas with a dollop of soured cream. Serve with green salad.
Warm the tortillas (before serving) by wrapping them in foil and putting them in a medium oven. |
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