Great Meals Fast

178 Pages·2013·9.882 MB·English

by  Hilary Biller

Thank you for purchasing this ebook.
For the full visual effect of the illustrations
and photographs in this book, we recommend
that you view the book as spreads. To do this,
you may need to change the display setting
on your ebook reader or software so that you
can view both the left and right hand page at
the same time.
great meals
Fast
hilary biller
With Gratitude
A project like this involves many players. To special friends who came up trumps when I felt as though I was
drowning in a sea of recipes – Lella Leigh, Gilly Ord and Jenny Kay – thank you so much.
To my family – Peter, Matthew and Caitlin – who so willingly put the good (and bad) ideas to the taste test.
To Cecilia Barfield, publisher Linda de Villiers and designer Beverley Dodd as always, a big thank you.
To Thulisile Nzimande, you are an inspiration, this is for you.
Published in 2009 by Struik Lifestyle
(an imprint of Random House Struik (Pty) Ltd)
Company Reg. No. 1966/003153/07
Wembley Square, First Floor, Solan Road, Gardens, Cape Town 8001
PO Box 1144, Cape Town, 8000, South Africa
Copyright © in published edition: Random House Struik (Pty) Ltd 2009
Copyright © in text: Hilary Biller 2009
Copyright © in photographs: Random House Struik (Pty) Ltd 2009
All rights reserved. No part of this publication may be reproduced, stored in
a retrieval system or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior written
permission of the publishers and the copyright holders.
Publisher: Linda de Villiers
editor: Cecilia Barfield
desiGner: Beverley Dodd
PhotoGraPher: Ryno
stylist: Brita du Plessis
stylist’s assistant: Jennifer du Plessis
Proofreader: Tessa Kennedy
indexer: Joy Clack
ISBN 978-1-77007-766-9 (Print)
ISBN 978-1-43230-022-7 (Epub)
ISBN 978-1-43230-023-4 (PDF)
Over 40 000 unique African images available to purchase from our image
bank at www.imagesofafrica.co.za
CONteNts
Introduction 4 salad days 42
Why be a kitchen cheat? 4 Veg Out 60
the tools of the trade 4 Swish fish 70
stock the larder 5 Quick chicks 90
the asian addition 6 Meat Matters 118
the cold room 6 Veg on the side 140
stress busters 7 Comfort zone 150
all day breakfast 9 Liquid assets 166
Great start 24 Recipe index 176
WHY Be a KItCHeN CHeat?
Over the years, lifestyles have changed quite nation the thumbs-up to cheat with her bestselling
dramatically. We chase demanding careers and cookbook, How to Cheat at Cooking, many cooks
juggle busy family lives, and cooking and eating felt liberated while some professionals greeted
trends have evolved accordingly. it with scorn and derision. to me it just made such
today, a greater emphasis is placed on food good sense and I felt the compelling need to
that is quick and easy to prepare. the daily compile a south african version of cheating in
ritual of preparing meals from scratch is being the kitchen.
compromised – and replaced – with mediocre the culinary journey has been a revelation. It’s
options such as ready-made meals or expensive a whole new style of cooking that requires little
(and often unhealthy) takeaways and fast food. effort, clever planning and a well-stocked store
Interestingly, cookery book sales are at an cupboard. With quality ingredients, some ready-
unprecedented global high, but for many it’s the made items and excellent fresh produce (which
display of the books rather than what emanates is abundant in our country), I will show you how to
from the kitchen that impresses. ask enthusiasts prepare a meal from ‘scratch’. As Delia so aptly
about cooking and many will speak of a passion puts it, ‘It’s not going to win you a Michelin star!’
for viewing television cookery programmes, But then who cares when it means you can feed
and then go on to explain how they balance a yourself, a hungry family and entertain a crowd –
takeaway on their knees while drooling over the quickly. I don’t call this cheating, it’s innovation.
fare presented on the screen!
It’s ironic too that in my food career I have days THE TOOLS OF THE TRADE
when my love of the subject dissipates as I walk I’ve seen too many cooks doing battle with an
through the door at home. It’s not the subject at onion and a bread knife to know that it really is
fault – I’m passionate about food – but after a long worthwhile investing in some good equipment!
day the idea of putting a good balanced family
meal together seems like a chore that should be can oPener and Wine oPener
dispensed with as quickly as possible. No cheat cook could exist without a good quality
But there are some bonuses. My husband, can opener (electric ones make life easier), and a
Peter, a novice when it came to the kitchen, has good wine opener to savour wine with a meal.
through necessity unravelled the skill of whipping
up wonderful meals. Our housekeeper, thulisile choPPing boards
Nzimande, too is an excellent cook. I prefer wood to plastic, especially for vegetables,
a line my children, Matthew and Caitlin, regularly fruit and meat. Use separate boards for different
hear is, ‘I bet your mother cooks the most delicious food types. Plastic is good for fish as it won’t retain
food.’ their friends, they tell me, examine their the smell. Glass boards blunt knives very quickly.
lunchboxes (or used to in my son’s case as he’s
now at university), delve into our fridge in search electric mixer
of something good to eat only to discover that Invest in a hand-held beater and a large mixer on
I’m just like any other mother – sometimes they a stand if you plan to bake or make bread.
are lucky and hit the jackpot, and other times the
larder is bare. food Processor
this is how Great Meals Fast evolved – out some swear by their Magimix™, others by their
of necessity. When Delia Smith gave the British Kenwood™ processors. I have a Kenwood food
4 inTRODuCTiOn
processor, which i find essential for blending, WoK
chopping and grating, as well as for making pastes this is one of the most affordable cooking vessels
and purées. and is quite indispensable. Before using a wok for
the first time, remember to season it by brushing
Kitchen scale with oil and rubbing in salt, then heating over a
an electronic scale is the best option. high heat. Leave it to cool, then rinse off.
the best culinary investment I’ve ever made
Knives was in a gas wok cooker, which I purchased from
Instead of one of those fancy sets with a blade for a Chinese shop. It gives off intense heat and cooks
every occasion, invest (yes, spend a lot on good food to perfection.
quality knives that will last for years) in the following
four categories: Zester
a cook’s knife (± 13 cm blade), this small hand-held tool strips off the zest (peel) of
a small paring knife, citrus fruit perfectly.
a serrated vegetable knife,
a carving knife for roasts and meats. STOCK THE LARDER
a well-stocked store cupboard takes all the angst
measuring sPoons and Jugs out of preparing food. the following items require
these are some of the most used yet cheapest only a once-a-month shop; don’t buy large
items of equipment. quantities, which may spoil if stored too long:
anchovies: A jar of anchovy fillets can be used
microPlane grater for a variety of dishes from pizzas through roasts
this is a long, thin grater on a handle that is perfect to salads.
for grating Parmesan cheese, chocolate, ginger, baking Powder and bicarbonate of soda
garlic and nutmeg. balsamic glaze: an invaluable store cupboard
standby, it is excellent on salads, or with meat
Pestle and mortar and chicken.
this duo is simply marvellous for crushing spices capers and caperberries: Wonderful nuggets of
and making pastes. Granite or marble is better flavour, but use with care as they are very strong.
than wood. chilli Paste or sauce
cocoa Powder and cooking chocolate
Pots and Pans couscous: a semolina grain usually served as an
a large, preferably non-stick, stainless steel frying accompaniment. Buy instant couscous.
pan (Le Creuset™ makes an excellent one; I’ve curry Powder and indian curry Paste
used mine for years). custard (ready-made)
a selection of quality, heavy-based saucepans fish (canned): tuna, salmon, sardines
with lids. flour: Cake flour, self-raising flour, wholewheat flour,
a heavy ovenproof casserole dish with a lid. cornflour. To keep flour fresh, store it in a sealed
a heavy-based griddle pan, which is excellent for container in the refrigerator.
steaks and chops. gelatine Powder
honey: Opt for good quality, badger-friendly south
sticK blender african honey.
this is the perfect attachment to process a mixture mash (instant): smash™ is available in a variety
conveniently in a pan. It’s also easy to clean. of flavours.
inTRODuCTiOn 5
mayonnaise tomatoes (canned): Whole, chopped, onion and
mushrooms: Dried shiitake and porcini mushrooms. tomato mix, as well as flavoured, e.g. Mexican,
mustard: Dijon and English, as well as wholegrain Indian, French.
and powdered mustard. tomatoes (sun-dried): I always keep a sachet of Ina
olive oil: south africa produces a range of Paarman™ sun-dried tomatoes in oil and vinegar
excellent olive oils. Don’t buy olive pomace oil as in the cupboard. to save money, make your own.
it’s a solvent only suitable for industrial applications. soak sun-dried tomatoes in boiling water until soft.
Consult the sa Olive Industry association website Drain well. Transfer to a jar or container and pour
at www.saolive.co.za for further information. over a mixture of oil and vinegar. shake well and
olives: Black and green. store in the refrigerator.
onion marmalade tomato Purée
Pasta: spaghetti, tagliatelle, penne, farfalle. tomato Paste
Pepper: Black and red peppercorns. Chinese verjuice: an unfermented grape juice.
sichuan pepper is good too. vinegar: White, red wine, balsamic and rice
Pesto: Jars of ready-made pesto. Remember, wine vinegar.
though, once opened pesto must be used up in Walnut, hazelnut or avocado oil: these are
a couple of days. the Nomu™ pesto powder is a suitable alternatives to sunflower or olive oil but
worthy cupboard standby. have a limited shelf life.
Polenta, yellow ground corn, mealie meal: these
are all excellent as starch alternatives. THE ASiAn ADDiTiOn
Pulses (canned): Chickpeas, lentils (various), curry Paste (green and red)
baked beans, butterbeans. Sauce (fish): the chef’s alternative to salt.
rice: Ordinary white, basmati, brown and ready- sauce (oyster): this adds real ‘oomph’ to
cooked rice in sachets. Oriental dishes.
salad dressing: there are many excellent ready- sauce (soy): Dark for meat, and light for vegetables
made salad dressings on the market, which make and chicken.
wonderful time-savers. sesame oil: Buy this in small quantities as it does
salt: Quality hand-harvested Khoisan sea salt is ferment easily.
available from south africa’s West Coast. Much sichuan Peppercorns: these are less pungent than
more expensive, but also good, is Maldon sea black pepper.
salt (a favourite with chefs). For the purists there is
Himalayan crystal salt. THE COLD ROOM
sauce (cheese): either in doy packs or glass jars. berries (frozen): Usually available in sachets.
sauce (white): Ready-made in doy packs and bread: For emergencies.
glass jars, or powdered. cheese: Parmesan and cheddar.
stock powders: Good quality beef, chicken, chicken: Portions and breasts, sleeved in plastic.
vegetable and fish variants. eggs: these can be turned into meal solutions.
sugar: Granulated, castor, icing, caramel, brown fish (frozen)
and treacle sugar. ice cream
Sunflower or Canola Oil: Good for cooking. mince: Beef and lamb are good meal solutions.
sweet Peppers (roasted): available in cans or doy Pastry (shortcrust and puff)
packs, they’re great for salads and other dishes. spinach (frozen): this is always a good standby.
sweetcorn (canned): Creamed, as well as whole vegetables (fresh): a selection of vegetables
sweetcorn. in season.
6 inTRODuCTiOn
vegetables (frozen): there is a wide range of containers and sprinkling generously with castor
ready-prepared products available. McCain’s™ sugar. On defrosting you will have lovely fruit in a
half-roasted potatoes are an excellent time-saver. wonderful syrup, good enough to be enjoyed on
its own with yoghurt or cream, or to use in pies.
stRess BUsteRs
6. One is often left with the end pieces of different
cheeses. Grate the remains and store in the freezer.
ten tips that will save you time in the kitchen. this is particularly handy for adding to cheese
sauces, pizzas or to use in toasted sandwiches.
1. Chopped and fried onions form the basis of most
dishes, and chopping onions is time-consuming. 7. Bagged salads are one of the greatest time-
Make up a large batch, using ready-peeled onions savers. Yes, maybe a little more expensive, but well
(an alligator™ onion chopper makes light work worth it. Ring the changes by using the variety of
of chopping onions) to save time and frustration. different bagged salads available.
Fry the chopped onions gently in olive oil. a tip is
to add a generous pinch of castor sugar, which 8. tubs of freshly chopped garlic, ginger and chilli
caramelises the onions beautifully. Cool and pack are some of my favourite time-savers.
into batches in plastic bags and freeze.
9. Don’t throw away food unnecessarily. Trust your
2. Plant a herb garden. I know you hear this advice own judgement when it comes to smell, sight and
over and over again, but it’s really worth it. If it taste. Remember that sell-by dates are a guide for
can’t be a garden, even a few tubs outside the retailers and the food will remain fresh for a time
kitchen door will do. Herbs are easy to plant, need beyond the date indicated.
little care, make food taste so good, save money
and there’s nothing like nipping out to the back 10. Making your own bread may not sound like a
garden to pick your own herbs to add a little pizzaz real cheat, but with a bag of supermarket ready-
to the dish you’ve just made. If you have a glut made raw bread dough (just ask at the bakery
of herbs, chop them, pack into plastic bags and section) you can create some magic in the
freeze. add to soups and stews as required. kitchen. On a lightly floured surface, knead it lightly
then use it to make pizza bases, rolls or bread. For
3. It’s the same old mantra, but with a little planning, a loaf, roll out the dough into a large rectangle
feeding your family (or yourself) does not have to and top with grated cheese and mixed herbs,
be a chore. With this book as your guide, draw up or add some sun-dried tomatoes or olives (pitted
a weekly menu and shop once a week. a list stops and chopped). alternatively, spread the dough
you from buying any unnecessary extras. with a layer of pesto and roll up like a swiss roll.
You can make a quick foccacia by rolling it into
4. Never buy fruit and vegetables out of season. a large rectangle, then use your fingers to make
they are usually imported and expensive. I’m a some indentations into the dough and fill the holes
great fan of fresh produce but frozen vegetables with olive oil and sprinkle with coarse salt.
are a great freezer standby – and their quality has Bread bakes at a high temperature (200 ºC)
improved remarkably over the years. and, once cooked, will sound hollow when tapped
on the base.
5. When fruit is in season and there’s a glut of it at
bargain prices, try packing it into plastic storage
inTRODuCTiOn 7
all day
breakfast
all day breakfast