I am sure I am not the only one who regularly faces a what’s-for-dinner dilemma. Despite cooking most evenings I still find myself searching for new inspiration and quick solutions. As much as I like to spend time in the kitchen coaxing a slow roast or stew, there is satisfaction in dishes that require minimal prep and minimal wash-up, and so, with that in mind, this week’s column is dedicated to meals that are a flash in the pan.
Along with “spag bol”, homemade burgers made a regular appearance on my mother’s week-night dinner menu and we certainly never complained. When it comes to homemade burgers, while I do believe it is mainly about a good quality patty, the extras can often add to the experience. I don’t suggest you pile the buns with unmanageable ingredients, which you will inevitably end up plonking unceremoniously on your plate, or worse, into your lap. Instead it’s about choosing worthwhile extras such as the ones I’ve suggested alongside the chicken and chorizo burgers below.
It might seem an odd choice for an everyday dinner, but if you have never tried okonomiyaki, a popular Japanese pancake, it’s a revelation. My wife, Sofie, has an aversion to the dried baby shrimp I use in this recipe and I’m sure she’s not the only one. However they are worth seeking out for the savoury element they add – it is similar to the odd saltiness fish sauce lends – and for their crisp yet slightly chewy texture. They can be found in Asian food stores in little plastic bags, often vacuum packed, and will keep, sealed, in the fridge for weeks. I often add them to noodles and stir fries – much to Sofie’s disappointment.
I frequently hear from people who are disappointed with the stir-fries they make at home. The key to any good stir-fry is the heat in your pan or wok. It is absolutely essential that you have it screaming hot and smoking before you begin frying. The reason is that the moment ingredients are added to the pan, the heat reduces. By beginning with a hot pan it is more likely you will end up with a stir-fry – rather than a stir-stew – which is key for the orange and five spice chicken here. That being said, if your kitchen fire alarm is anything like the one in my last kitchen, this method will ensure you get to know each other very well. Our old neighbours in Ireland were often made aware dinner was nearly ready when the fire alarm sounded, followed by me swearing loudly.
I hope none of the recipes here result in a call to the local fire brigade. Best of luck.
