Busy cooks often make a one-dish meal that only needs a simple accompaniment such as bread or pasta or a salad.
Simon Holst's latest book, Simply delicious One dish recipes includes a range of such dishes, from substantial soups and salads to bakes, stews and braises, as well a handful of cakes and desserts.
Vietnamese spring rolls
For 2-3 servings
These delicious, fresh spring rolls are effectively a salad in a roll. They make an interesting change. The rice paper wrappers (which come in different sizes, smaller ones being ideal for finger food and larger ones for main-sized rolls) can be found in larger supermarkets or in stores specializing in Asian foods.
Ingredients
200g cooked chicken breast, shredded
50g rice vermicelli
2 Tbsp sweet chilli sauce
2 Tbsp fish sauce
2 Tbsp lime juice
1 medium carrot, julienned
½ -1 cup julienned cucumber
1-2 cups small lettuce leaves
1 red pepper, finely sliced
¼ - ½ cup mint leaves
¼ - ½ cup chopped coriander leaves
8-12 rice paper wrappers
Peanut Dipping Sauce
¼ cup peanut butter
2 Tbsp hoisin sauce
1 clove garlic, peeled and chopped
¼ cup boiling water
minced red chilli to taste
Method
1. Shred the chicken and place it in a bowl. Put the rice vermicelli in another bowl and cover it with boiling water. Leave to soak for 5 minutes, then drain well.
2. Measure the sweet chilli sauce, fish sauce and lime juice into a small bowl and stir to combine. Pour half the sauce over the shredded chicken and half over the drained vermicelli. Stir both to combine.
3. Prepare the remaining ingredients. Soak the wrappers in warm water, one at a time, until they are soft and flexible (about 20-40 seconds depending on the wrappers), then drain and place on a flat surface. Spread 2-3 tablespoons of the chicken across the middle of the wrapper. Add a little of the carrot, cucumber, and sliced red pepper. Add a lettuce leaf or two and some of the herbs, then some of the vermicelli.
4. Fold the bottom edge of the wrapper over the filling. Fold in the sides, so its like an envelope, then roll up. Repeat with the other wrappers. Arrange completed rolls on a plate or platter, covering with plastic wrap or a clean damp cloth if preparing in advance.
5. To make the dipping sauce, place all ingredients in a small bowl and stir to combine.
6. Serve the spring rolls with the peanut dipping sauce or sweet chilli sauce.
Catalan fish and potato stew
For 6 servings
This recipe may look a little unusual at first glance but it really is delicious and is well worth the little effort involved. Because it is fish based it cooks relatively quickly, unlike most stews or casseroles. I love the slightly earthy flavour the saffron adds to this. If you have any saffron threads sitting round waiting for a special occasion, this is a great time to use them. If you don't, you can find them at most larger supermarkets, or, leave them out.
Ingredients
750g firm fish (monkfish or snapper)
2 Tbsp flour
3 Tbsp olive oil
large onion, peeled and chopped
4 cloves garlic, peeled
large pinch saffron threads
400g can diced tomatoes in juice
2½ cups hot water
2 tsp chicken stock powder
600g all-purpose potatoes, scrubbed
250g prawns
¼ cup blanched almonds
chopped parsley to garnish
salt and pepper to taste
Method
Cut the fish into 5cm pieces. Dust the fish on all sides with flour and season with salt and pepper. Heat 2 tablespoons of olive oil in a large flameproof casserole dish or heavy pot. Add half the fish and fry for about 2 minutes per side until lightly browned. Set the first batch of fish aside, then repeat with the second batch and set this aside too.
Add the remaining oil to the casserole or pot. Add the onion and cook, stirring occasionally until the onion is soft and beginning to colour. Chop 3 cloves of garlic, add these to the onion and cook for a further 1-2 minutes.
Stir in the saffron (if using), the tomatoes and juice, water and stock powder. Cover and bring to the boil. Cut the potatoes into 1cm slices and add these to the tomato mixture. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook for 15-20 minutes or until the potatoes are tender.
Add the prawns and fried fish. Stir gently to combine then simmer gently for 5-10 minutes or until the fish and prawns are cooked through.
While the fish cooks, put the almonds and remaining clove of garlic in a small food processor or blender and process until they resemble breadcrumbs.
Stir the almond mixture into the stew and heat until the liquid thickens a little. Season to taste with salt and pepper.
Ladle into bowls and garnish with the parsley. Serve with crusty bread and a salad on the side.
• Reproduced from Simply delicious One dish recipes by Simon Holst, published by Hyndman Publishing.
Giveaway
The Otago Daily Times has five copies of Simply delicious One dish recipes to give away. To enter the draw for one, write your name, address and daytime phone number on the back of an envelope and send it to One dish, ODT Editorial Features, PO Box 181, Dunedin, or email playtime@odt.co.nz with ''One dish'' in the subject line, to arrive by Friday.
