Hamlyn All Colour Cookery 200 Ten Minute Meals Hamlyn All
Colour Cookbook
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An Hachette UK Company
www.hachette.co.uk
First published in Great Britain in 2013 by Hamlyn
a division of Octopus Publishing Group Ltd
Endeavour House, 189 Shaftesbury Avenue
London WC2H 8JY
www.octopusbooks.co.uk
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying, recording or by any information storage or retrieval
system, without the prior written permission of the publisher.
ISBN: 978-0-600-63506-2
A CIP catalogue record for this book is available from the British Library
10 9 8 7 6 5 4 3 2 1
Both metric and imperial measurements have been given in all recipes. Use one set of measurements
only, and not a mixture of both.
Standard level spoon measurements are used in all recipes
1 tablespoon = 15 ml spoon
1 teaspoon = 5 ml spoon
Ovens should be preheated to the specified temperature – if using a fan-assisted oven, follow the
manufacturer’s instructions for adjusting the time and temperature.
Fresh herbs should be used unless otherwise stated.
Medium eggs should be used unless otherwise stated.
This book includes dishes made with nuts and nut derivatives. It is advisable for those with known
allergic reactions to nuts and nut derivatives to avoid dishes made with these. It is prudent to check the
labels of all pre-prepared ingredients for the possible inclusion of nut derivatives. Vulnerable people,
such as pregnant and nursing mothers, invalids, the elderly, babies and young children, should avoid
dishes containg raw or lightlly cooked eggs.
Some of the recipes in this book have previously appeared in other titles published by Hamlyn.
contents
introduction
snacks & light meals
pasta, noodles & rice
meaty treats
fish & seafood
vegetables
sweet treats
acknowledgements
introduction
introduction
Can you really cook a delicious meal in only 10 minutes? Yes, you can! All
it takes is a little bit of forward planning, a well-stocked refrigerator, freezer
and storecupboard, and a little help from your supermarket, fishmonger and
butcher.
In the time it would take you to pick up the telephone and order a
takeaway, or prick the plastic film on a ready meal and wait for it to heat up
in microwave, you could have made a much more delicious and nutritious
dinner from scratch.
If you’ve had a long day, the car broke down, the train was delayed,
you’ve been stuck in traffic trying to get home or had to work late, the last
thing you want to do is think about planning, shopping for and cooking a
meal. But follow these few simple guidelines and you will be able to put
together a tasty, wholesome meal in a matter of minutes.
Take a little time out and do a weekly meal plan so you know what you
are going to cook and can organize your shopping accordingly, thus making
sure you have everything to hand and can avoid waste. Why not make use of
internet shopping? Once you have done this once, ordering your groceries
becomes quicker and easier on subsequent orders. The food is delivered to
you at your convenience and is packed into sections, so it is easy to put
away. This alone could save you hours each month.
ingredients
To make food taste delicious in double-quick time, you will need to add lots
of flavoursome ingredients that will have an instant impact on your dish, so
make sure to stock up on your favourite pastes, herbs, spices and sauces.
You can also try keeping pots of growing herbs on your windowledge –
apart from looking attractive, they will ensure you have a supply of fresh
herbs to hand that will liven up a variety of recipes. Just remember to water
them from time to time!
Jars of ready-chopped or minced ginger, garlic and lemon grass are
marvelous time-savers and will reduce your preparation time hugely. Meat
and fish can be bought ready-trimmed and cut into chunks or strips. Not only
will you be saved the preparation time, but these small pieces cook very
quickly too. Many vegetables can also be bought ready-peeled and chopped,
again saving valuable minutes in the kitchen at the end of a long, busy day.
Cooking a meal in just 10 minutes inevitably involves the clever use of
pre-prepared ingredients. You can find all the items that are used in these
recipes in major supermarkets. Below is a list of the more commonly used
ingredients in this book, ingredients which it is helpful to keep ready-to-hand
in your storecupboard, refrigerator and freezer.
the storecupboard
The most useful source of quick meals is probably the storecupboard. After
reading through the recipes in this book, you will soon be able to create
some quick culinary masterpieces of your own, even if you haven’t
organized or planned to cook a specific dish.
Remember to keep a list of the items you have used, so you can restock
next time you go shopping. Organize your storecupboard so that things are
always easy to find and remember that once some items, such as jars of
pastes or coconut milk, are opened, they need to be stored in the refrigerator
to keep them fresh.
storecupboard essentials
canned foods
• chopped tomatoes
• pulses, such as chickpeas, Puy lentils and butter beans
• vegetables and fruit, such as sweetcorn and pineapple
• fish, such as salmon and tuna, in brine or water, as well as anchovy
fillets
• coconut milk
jars & bottles
• tomato purée and ketchup
• Worcestershire sauce
• curry pastes and harissa
• sweet chilli sauce
• dark soy sauce
• English, French and wholegrain mustards
• Thai fish sauce
• wasabi paste
• mango chutney and caramelized onions
• a selection of oils, such as sunflower, olive and sesame oil
• a selection of vinegars, such as balsamic and white wine vinegar
sweet things
• honey and maple syrup
• ready-made fruit coulis and chocolate sauce
• extracts such as vanilla, peppermint and orange
• caster sugar and soft brown sugar
• ready-made pastry cases and meringues
herbs, spices & flavourings
• ready-chopped or minced garlic, ginger and lemon grass
• dried herbs, such as thyme and mint
• spices, such as Cajun seasoning, chilli powder, paprika, cinnamon and
curry powder
• salt and pepper
• good-quality stock cubes
• good-quality gravy granules
dry ingredients
• plain flour and cornflour
• quick-cooking types of dried pasta, such as angel hair and orzo
• couscous
• ready-cooked rice, vacuum-packed in sachets
• ready-cooked egg noodles and rice noodles, vacuum-packed in
sachets
• chopped cashews, peanuts and pecans
• sesame seeds
the refrigerator
Fresh produce, such as meat, fish and seafood, should be bought as fresh as
possible and with specific meals in mind to reduce wastage. If timing allows,
it’s best to buy them on the day you’re planning to cook them if you can.
It is also a good idea to get to know your local butcher and fishmonger;
this way you can get them to do a lot of the preparation for you, so saving
you time in the kitchen later. Otherwise make use of the butchers and
fishmongers to be found in the larger supermarkets.
refrigerator essentials
• bags of prepared salad leaves, such as rocket, watercress and baby
spinach
• packs of ready-chopped stir-fry vegetables and beansprouts
• packs of ready-chopped onions and sliced mushrooms
• fresh vegetables, such as red peppers, new potatoes, spring onions and
carrots
• ready-diced or chopped pancetta and chorizo
• sliced cooked meats, such as chicken and ham
• fresh breadcrumbs
• fresh pasta and gnocchi
• fresh ready-made mashed potatoes
• ready-grated Parmesan and Cheddar cheese
• yogurt, such as Greek and natural
• butter
• eggs
• double cream, crème fraîche and soured cream
• tubs of fresh cheese sauce, tomato sauce and pesto
• tubs of ready-made fresh tomato salsa and guacamole
the freezer
This really is a much under-used piece of kitchen equipment nowadays, not
only for storing foods that are bought frozen but also for storing foods that
you prepare and freeze yourself.
Frozen food is frequently thought of as inferior to fresh produce, but the
opposite is often true: frozen vegetables such as peas contain more vitamins
than fresh peas as they are frozen just after picking, when they are at their
very best. Freezing also allows you to enjoy your favourite fruits and
vegetables whenever you like, whether they are in season or not.
Frozen meat is not only just as nutritious as fresh, it is often cheaper. In
many ways, frozen fish and seafood are even better than fresh: when fish is
frozen at sea as soon as it is caught, all the taste and goodness is locked in.
And it is often better for the environment, too, as frozen fish does not have
to be air-freighted but can be transported by ship or overland. For best
results, thaw frozen seafood or meat by placing it in the refrigerator
overnight. Once it has thawed, do not refreeze it, but treat it as you would
fresh produce.
Frozen food will of course also keep for much longer than fresh, and you
can reduce food waste by only thawing and using the amount you need for
each meal. Bread keeps well in the freezer, so freeze pittas, naan breads and
halved muffins so you always have a useful supply to hand.
If you are organized enough and have a few minutes to spare, you can
make your own breadcrumbs from slightly stale bread – the food processor
makes light work of this task – and freeze them for use later. You can also
freeze your own grated ginger and chopped garlic, or grate some Cheddar
and Parmesan cheese and freeze it in small containers for meals later in the
week.
When cooking rice as an accompaniment, cook extra quantities to freeze
in portions. Try cooking a double quantity of some dishes, such as Creamy
Paprika Chicken (see page 124) or Thai Massaman Chicken Curry (see page
114), so you can freeze half to create your own ready meal.
freezer essentials
• bags of mixed vegetables, such as Mediterranean vegetables
• bags of peas
• tubs of chopped chilli, garlic and ginger
• tubs of chopped herbs, such as parsley and coriander
• bread, such as naan, pitta and sliced white
• ice cream
• bags of berries, such as raspberries, blueberries and mixed berries
• squid rings and prawns (remember to defrost them in the refrigerator)
• ready-rolled puff pastry
equipment
Do not underestimate how vitally important good tools are to speed up the
cooking process. To prepare a quick and simple meal, all you need are a few
good-quality items of kitchen equipment.
• A large, heavy-based frying pan or wok. This is essential for many of
the quick-cook recipes in this book. A thick base spreads the heat
evenly, allowing you to cook at high temperatures without burning. A
heatproof or detachable handle is a useful feature so you can continue
cooking under the grill or in the oven.
• A selection of good-quality saucepans with lids, a ridged griddle pan,
a large colander and a sieve are also essential.
• Good knives are vital. You will need at least two: a small knife for
paring and slicing, and a larger one for chopping. Remember that a
sharp knife will enable you to work more quickly and is safer than a
blunt one.
• Basic utensils, such as spoons for stirring, a fish slice, a slotted spoon,
vegetable peeler, balloon whisk and a pair of tongs are also needed.
