Quick menu for surprise guests

Posted by annebin (886 days ago)

Assuming there's nothing decent to cook in your pantry/ref, what can you put together for dinner given 1 hour prep and cooking time?

A few nights ago, ny husband called and gave me 1 hour notice to prepare dinner for 4. He normally doesn't do this, but in case it happens again, I need more ideas--

I served mushroom soup (from the can, hated it), pasta with scampi, portobello mushrooms and garlic bread. Bought ice cream for dessert. Good thing P&S has fresh prawns..

Any suggestions?

(I am based in Hong Kong)

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Posted by Claire (886 days ago)

I was told that if serving canned soup (obviously in emergencies only) to add a dash of cream to “cream of” soups (top with a swirl of cream) and red wine to meaty soups. Garnish with fresh herbs and serve with warmed crusty bread. Can fool some people into thinking it’s homemade according to the chef who told me and who sometimes can’t be bothered to make soup from scratch. If serving mushroom soup, always keep some dried (or tinned) mushrooms in the larder to add as a garnish.



Black bean and aubergine chilli
(serves 6)

Like it because it barely requires shopping for, is quick and suitable for any vegetarian guests.

Ingredients
100ml vegetable oil
450g aubergines, cut into 2.5cm cubes
2 red onions, finely chopped
4 garlic cloves, crushed
10 small red chillies, chopped (de-seeded if preferred)
2 x 400g cans chopped tomatoes
1 tsp ground coriander
pinch of ground cumin
pinch of ground cinnamon
1 bay leaf
250g cooked black beans, drained and rinsed if tinned
salt and freshly ground black pepper
2 tbsp grated dark 70% cocoa-solids chocolate
grated cheese and/or soured cream, to serve

Method
1. Heat the oil in a pan and fry the aubergines for about four minutes, to colour and soften. Remove and drain on kitchen paper.
2. Fry the onions and garlic in the same pan until soft, then add the chillies and cook for five minutes.
3. Add the tomatoes, coriander, cumin, cinnamon, bay leaf and aubergines and simmer for five minutes.
4. Add the beans, season well and cook for 15 minutes. Stir in the chocolate and serve with grated cheese and/or soured cream.



Salmon with couscous
(serves 2)

Like it because healthy and is nice and light for summer.

Ingredients
200g skinless salmon fillet, sliced
480ml chicken stock
500g couscous
2 oranges
2 lime juices
2 lemons
20cm piece cucumber, diced
handful fresh parsley, chopped
4 tbsp olive oil

Method
1. Heat a griddle pan up until almost smoking and put on the salmon fillet. Griddle for 1-2 minutes on each side, or until cooked. Set aside.
2. Meanwhile, heat the chicken stock and pour over the couscous and cover. Leave for five minutes and fluff up with a fork.
3. Grate the zest from the lime, lemon and orange. Then peel the fruit and divide into segments, catch the excess juice in a bowl.
4. Add to the couscous the citrus segments, juice and zest, cucumber, chopped fresh parsley and olive oil and mix gently but thoroughly.
5. Serve the couscous on a plate topped with the salmon slices.



Pasta with tuna and sweetcorn
(serves 2-3)

Like it as usually have the ingredients in the larder, so no dashing to the shops.

Ingredients
175g/6¼ oz wholemeal pasta
1 tbsp extra virgin olive oil
1 brown onion, chopped
1 garlic clove, crushed
1 tin tomatoes, chopped
1 tbsp tomato puree
125g sweetcorn
200g tuna, tinned in water or brine, drained and flaked
1 tsp dried basil

Method
1. Cook the pasta according to the directions on the packet.
2. Meanwhile, heat the olive oil in a large non-stick frying pan. Add onion, garlic and tomatoes and cook until the onion is soft.
3. Stir in the tomato puree and sweetcorn. Cook for five minutes.
4. Add the tuna and basil and heat through.
5. Stir the sweetcorn and tuna sauce into the pasta and serve.





Prawns in nappies
(serves 6)

Like it because, although it requires shopping, it does not require cooking. Handy appetiser.

Ingredients
675g ricotta or cream cheese
6 tbsp chives, flat parsley and tarragon, chopped
6 spring onions, finely chopped
1/4 tsp horseradish cream
18 large Mediterranean prawns, cooked
450g smoked salmon
12 chives for garnish (optional)

Method
1. Combine the cream cheese, herbs, spring onions and horseradish cream.
2. Cut the salmon into 18 strips of 15cm x 2.5cm and spread with half the herb and cream cheese mixture.
3. Peel the prawns leaving the head and tip of the tail on and remove vein if necessary.
4. Wrap the middle of each prawn in a piece of smoked salmon leaving the tip of the tail free.
5. Place a tablespoon of cream cheese mixture in the middle of each plate and.
6. Take three prawns and prop them, heads upwards, against the cream cheese.
7. Garnish with chives and serve with hot buttered, toasted, sliced French bread.

(I am based in Unspecified)

Posted by annebin (886 days ago)

Hey Claire, sounds yummmy!

Will try out the black bean and aubergine chili first-- haven't cooked anything savory with chocolate ever... Will it change the flavor significantly if I omit the cumin? It's not really my fave spice..

(I am based in Hong Kong)

Posted by the goddess kali (885 days ago)

love cumin, love chocolate, love egg plants - will definitely try this recipe.

(I am based in Unspecified)

Posted by Claire (885 days ago)

annebin> I'm not a big fan of cumin but, as it loses its pungency fairly quickly in the jar, the older it is the less it tastes. Besides the black beans are quite strong in flavour.

My partner is the chilli king but when we make this together I add the spices and only put in half of a half pinch of cumin, he has yet to notice. ;-)

FYI, the chocolate does has to be the right stuff. Even dark chocolate doesn't work as well I've found. As the chocolate is added at the end, try a mouthful before adding and a mouthful after and you'll taste the difference.

BTW chocolate and chilli were made for one another. Even the Aztecs put the two together. A tradition thankfully continued today...
http://www.chocolatetradingco.com/moreinfo.asp?ID=316

hmmm...

anne, another thing I keep in the freezer is mixed berries to add to ice cream for unexpected guests. Just defrost and add. Or defroze and whizz them in a food processor for a yummy coulis - have the guests pour or spoon it on their food themselves.

Frozen berries are so handy. These days the quality is excellent, you can get them year-round and they last for a decent amount of time. So here is another quick frozen berries recipe - which involves chocolate:

Ingredients
200g good quality white chocolate, broken into pieces
210ml double cream
750g frozen mixed summer berries

Method
1. Heat some water to boiling point in a saucepan big enough to sit a large heatproof bowl.
2. Place the chocolate into the bowl and place it over the pan of boiling water. Make sure the base of the bowl does not come into contact with the water.
3. Melt the chocolate and then add the double cream and mix it into the chocolate.
4. Place the frozen berries in a serving dish and pour over the hot chocolate mixture and serve.

(I am based in Unspecified)

Posted by annebin (885 days ago)

chocolate and double cream---sinful!!.. The only way I like my dessert:) Thanks Claire..

BTW, I have yet to try this range of chocolate bars I saw at Great-- dark choc with interesting additions: cinnamon, and yes one was with chili!

(I am based in Hong Kong)