Theo's Family Kitchen (eBook)

Theo A. Michaels (Autor)

eBook Download: EPUB

2023
238 Seiten
Ryland Peters & Small (Verlag)
978-1-78879-573-9 (ISBN)

Infos

Over 70 recipes for feel-good family food from a busy chef, TV personality and father of three. This invaluable cookbook from popular chef, columnist, TV personality and father of three Theo Michaels holds the answer to the challenges of feeding a family with easy and fun recipes for every day. In your average week you'll encounter ravenous kids desperate for an almost instant after-school snack, you'll often need to rustle up tempting and filling platefuls of something fast, take more time to prepare something special for a sit-down meal at the weekend and occasionally cook for extended family and friends. Among these ingenious recipes there's easy comfort food for those days when the world has conspired against you, dishes that the kids can get involved in preparing, tray-bakes and one-pots (especially useful if the dishwasher has broken), fun Friday fake-away ideas that are kinder to your household budget than ordering in, and a few special occasion treats. You'll find ideas here to suit the fussiest of eaters, veggies and carnivores alike, things to please a sweet tooth, and new ways to put a spin on store-cupboard standbys and get the most out of forgotten food lurking in the freezer. Complete with tips and tricks from a busy working chef, this is the ultimate feel-good family cookbook.

Textauszug

RED LENTIL TARKA DHAL WITH HONEY ROASTED CAULIFLOWER

This delicious bowl of goodness has just enough spice to tantalize your taste buds. The roasted cauliflower has a nice crunch to it so adds a bit of ‘bite’ to the smooth and creamy lentil dhal it is nestled on. I use red split lentils as they can be cooked from dried in ten minutes without any soaking time.

ROASTED CAULIFLOWER

1 large cauliflower, broken into small florets (tender leaves cut in half)

2 tablespoons olive oil

1 tablespoon curry powder

1 tablespoon mustard seeds

a pinch of chilli/chile powder or hot smoked paprika

a pinch of salt

2 tablespoons runny honey

TARKA DHAL

200 g/1¼ cups red split lentils

15 ml/1 tablespoon olive oil

50 g/3½ tablespoons butter

1 onion, finely sliced

3 garlic cloves, chopped

5-cm/2-in. piece of fresh ginger, grated

1 teaspoon ground turmeric

½ tablespoon ground cumin

½ tablespoon cumin seeds

½ tablespoon garam masala

½ tablespoon fennel seeds

1 teaspoon salt

6 baby plum tomatoes, halved

1 green birdseye chilli/chile, chopped

TO SERVE

2 tablespoons toasted peanuts, crushed

a handful of coriander/cilantro leaves, chopped

200 g/scant 1 cup natural/plain Greek-style yogurt

4 lime wedges

SERVES 4

Preheat the oven to 220°C fan/240°C/465°F/gas 8.

Place the cauliflower florets and leaves in a large mixing bowl, pour in the 2 tablespoons of olive oil and sprinkle over the curry powder, mustard seeds, chilli/chile powder and salt. Toss to coat the florets in the oil and spices Place them and their leaves on a large baking sheet, drizzle with the honey and pop into the oven for about 20 minutes, or until they start to crisp and brown.

While the cauliflower is cooking, make the dhal. Give the lentils a quick rinse, then put them in a saucepan with double their volume of water. Bring to the boil, then reduce to a simmer and cook uncovered for 10 minutes, skimming off any impurities as they cook. Once cooked they should have some texture but no crunch – if they are still too watery, spoon some of the liquid off. Leave to rest while you make the tarka.

To make the tarka, heat the 1 tablespoon olive oil and butter in a separate frying pan/skiller over a medium heat and sauté the onion for a few minutes until it softens. Stir in the garlic and ginger, quickly followed by all the spices and the salt. The butter will start to foam, at which point stir in the tomatoes and green chilli/chile. Leave to cook for 1 minute, then remove from the heat.

Finally, stir a third of the tarka into the cooked lentils, then divide into serving bowls. Spoon the remaining tarka over the top of the bowls. Pile the roasted cauliflower in the centre, scatter over some peanuts and chopped coriander/cilantro.

Serve with Greek yogurt for spooning and lime wedges for squeezing.

EASY EGG-FRIED RICE

This ridiculously easy recipe is one I hesitated to include in this book as it is so simple! However, it is also one of my go-to dishes when we need to feed the family quickly – and I mean in minutes! It’s also brilliant for using up any leftovers such as cooked vegetables and cooked meat; in short, it’s a dish I think everyone should have in their repertoire so here it is. Oh, but there is one rule – you do need to use cold, cooked rice, either leftovers or store-bought cooked pouches of it.

3 tablespoons olive oil

2 red onions, thickly sliced

3 garlic cloves, peeled and sliced

5 cm/2-in. piece of fresh ginger, chopped

1 red chilli/chile, sliced

3 spring onions/scallions, cut into 2.5-cm/1-in. slices

400 g/14 oz. prawns/shrimp or any leftover vegetables or meat (optional)

125 g/1 cup frozen petits pois (no need to defrost)

½ teaspoon Chinese five spice

800 g/6⅔ cups cooked rice (or 3 x 250-g/9-oz. pouches of cooked rice)

3 eggs, beaten

1 tablespoon sesame oil

2 tablespoons dark soy sauce

2 tablespoons runny honey

1 tablespoon cider vinegar

½ teaspoon salt

a handful of coriander/cilantro leaves, chopped

SERVES 4

Heat a splash of oil in a frying pan/skillet over a high heat and sauté the onions for 1 minute (don’t move them around in the pan – you want the onion charred but not cooked through). After a minute, add the garlic, ginger, chilli/chile and spring onions/scallions and cook for a further 30 seconds.

At this stage you can add any leftover vegetables, prawns/shrimp or meat – keep stir-frying until everything is cooked or warmed through.

Stir in the petits pois, Chinese five spice and the cooked rice. Continue stir-frying for another minute until the rice is piping hot. And I mean piping…

Push the contents of the pan to one side, drizzle a little more oil into the empty space you have created and pour in the beaten eggs. Stir the eggs until fully cooked – do not be tempted to mix the eggs into the rice until they are fully cooked (that’s important; it will make everything mushy if you do!).

Once the eggs are cooked and everything is mixed together, add the sesame oil, soy sauce, honey, vinegar and a good pinch of salt and stir everything together. Spoon onto serving plates and add a sprinkle of chopped coriander/cilantro to serve.

CRISPY CAULIFLOWER STEAK BURGERS

I love a veggie burger as much as the next carnivore, but actually these never fail to hit the spot! Cauliflower steaks are crispy fried, then oven roasted and lovingly served in a fluffy brioche bun with all the trimmings.

2 small heads of cauliflower

1 egg

250 ml/1 cup whole/full-fat milk

130 g/1 cup self-raising/rising flour

50 g/½ cup cornflour/cornstarch

1 tablespoon smoked paprika

1 tablespoon ground cumin

½ teaspoon cayenne pepper

250 ml/1 cup vegetable oil

4 burger cheese slices

BURGER SAUCE

60 ml/¼ cup mayonnaise

2 tablespoons American mustard

1 gherkin, diced

1 tablespoon gherkin vinegar from the jar

½ teaspoon sugar

a pinch of smoked paprika

a pinch of salt

TO SERVE

4 brioche burger buns, split

1 Little Gem/Bibb lettuce, leaves separated

1 small red onion, thinly sliced

2 vine tomatoes, sliced

bbq sauce or tomato ketchup

SERVES 4

Preheat the oven to 200°C fan/220°C/425°F/gas 7.

Start with the cauliflower. Peel the leaves off (you can save those to roast another day), trim the stalk end, then cut four 4-cm/1½-in. thick slices straight through the stalk (this helps hold them together). Use both cauliflowers to get four steaks as the ends tend to fall apart – I freeze any offcuts or use them another day.

In a separate bowl, beat the egg with the milk.

Mix both flours together in a shallow bowl with all the spices.

When you are ready to start cooking, heat the vegetable oil in a frying pan/skillet set over a high heat (it’s ready when a piece of cauliflower dropped in immediately sizzles but doesn’t burn).

Dip the cauliflower steaks into the egg and milk mixture and then into the flour, ensuring they are fully coated. Fry the steaks (usually two at a time) in the hot oil for about 4 minutes on each side, or until golden and crisp (the crispier the better). Transfer to a wire rack sat on a baking sheet. Once all four steaks are fried, bake the cauliflower steaks in the preheated oven for 20 minutes. About 3 minutes before the end of cooking; lay a slice of cheese on top of each one and pop back in the oven to melt.

While the cauliflower is roasting, prepare the burger sauce by simply mixing all the sauce ingredients together in a bowl. Taste, adding more salt or gherkin vinegar until you are happy with how it tastes.

Once the cauliflower steaks are done, lightly toast the cut-side of the brioche buns under the grill/broiler (most of the time I don’t bother). Slather the burger sauce on the bottom bun, top with a crispy cauliflower steak and then add lettuce, onion and tomato and finish with a little drizzle of bbq sauce or tomato ketchup.

PHILLY CHEESESTEAK CHIMICHANGAS

I spent a bit of time in New Jersey growing up so we were only ever a short trip away from South Street, Philly and the original cheesesteak so this recipe is inspired by those memories.

a few splashes of olive oil

1 large white onion, thinly sliced

1 green (bell) pepper, thinly sliced

1 red (bell) pepper, thinly sliced

1 teaspoon dried oregano

500 g/18 oz. sirloin steak

about 500 ml/2 cups vegetable oil

¼ of a white cabbage, finely shredded

8 large flour tortillas

16 slices of Gouda cheese (or Provolone)

2 eggs, whisked

salt and freshly ground black pepper, to season

SERVES 4

Heat a splash of olive oil in a frying pan/skillet set over a medium heat and sauté the onion and peppers for about 15–20 minutes until they are nicely caramelized. Remove from the heat, season with salt, pepper and the oregano and set to one side.

Meanwhile, prepare the meat. Cut each piece of steak in half, lay a piece in between two sheets of clingfilm/plastic wrap (or baking parchment) and use a meat hammer (or rolling pin as I do) to whack the steaks until they are as thin as you can get them (ideally about 3 mm/⅛ in. or less). Once...

Produkt-Details

• Erscheint lt. Verlag: 10.10.2023
• Verlagsort: London
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: cheap meals • cooking for the family • cooking on a budget • easy cooking recipes • meal ideas • quick recipes
• ISBN-10: 1-78879-573-3 / 1788795733
• ISBN-13: 978-1-78879-573-9 / 9781788795739