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Could you not just knock the exercise on the head and spend the evening making pies?
Marinade for 15 minutes overnight, slow cook for 12 mins on gas mark 6 and gobble them up.
Middle-aged ladies that serve small portions of bad food at school? Lunch ladies?
Mid day assistants at our kids school.
And sandwiches from home.
Packed dinner?
In a dinner box?
Having tv chefs on all the time showing all the skills and 25 different ingredients make it look out of reach to many.
Partly that and partly they always assume you have 87 varieties of pots, pans, serving dishes, roasting tins, knives and other implements and even things like multiple ovens!
Get some frozen veg in, that way a lot of the easy stuff is right there and you can do one shop a week for things like onions, garlic, fresh chilli, mushrooms, shallots etc and that should be all you need to buy on a regular basis. Other than that, batch cook stuff so get in a kilo of mince at a time for bolognese or chilli.
A few tins of chickpeas, tomatoes, beans and so on as standard, they're cheap and can form the basis for a lot of sauces / stews / curries. And then a bag of pasta and a bag of rice.
You can do risotto in oven too.
You really can't.
You can do risotto in oven too.
You really can’t.
I regularly make something similar to the H FW one
https://www.bbcgoodfood.com/recipes/oven-baked-risotto
https://www.deliaonline.com/recipes/international/european/italian/oven-baked-wild-mushroom-risotto
https://www.jamieoliver.com/recipes/chicken-recipes/baked-chicken-porcini-risotto/
Although risotto in itself is quite slow to cook – it needs a good 30 minutes of quite close tending really. Unless you know of a different way – I would be keen to know!
That's a quick meal in my book. 5 mins of veg prep, 30 mins cooking, on the table.
You need to keep a close eye on it, yes. Ideally, you'd be standing over it more or less continuously, but despite what @poly says, you can make a perfectly decent risotto and do the dishes/empty the dishwasher/whatever else you do in the kitchen at the same time.
I regularly make something similar to the H FW one
I've no doubt that the oven baked rice is tasty. All I'm saying is that for a proper risotto, you need to make it on the hob and stir it. It's really not much effort and you can have a meal on the table in 30 minutes or so.
Well, you write a sternly worded email to Hugh, Delia, Jamie and whoever the other one was.....I'm sure they will appreciate your input, as do I.
I’ve no doubt that the oven baked rice is tasty
Are you one of those people who likes to tell people their bolognese is merely a ragu as they added herbs or garlic. Or their chilli con carne lacks authenticity for its use of beans and tomatoes?
This is exactly what my point is about why people are easily put of cooking by food snobs and chefs, it needednt be complicated, long winded and expensive to cook tasty healthy food.
Tonights dinner:
Soften onions and garlic, add curry powder add Smoked basa fillets, some milk, cook gentle for 10mins, add peas, warm through peas and serve with bread and steamed brocolli. Or no bread if you are on a diet!
I bought Roasting Tin Around the World recently...easy, tasty, one-tin recipes. A mix of fish, meat or veggie recipes. So far, so good....no more than 10 mins prep on the 4 I've done so far
Arguing about risotto.
Don't ever change STW.
Theres too much emaphasis on what chefs do these days and so many people dont cook food from scratch and therefore eat unhealthy fatty sugary crap.
I don't think for a moment that has anything to do with emphasis on what chefs do.
Who has time to spend an hour stirring risotto?
Nobody - its takes 40 minutes! And I certainly do, because a good risotto is a great thing, and a nice rice dish is a pleasant thing, but a bad risotto is awful (even if its actually now just a "nice rice dish"). How can that be? Because you set out to make risotto, you end up with ricey mush or taste rice with none of the texture of risotto and you've "failed" and possibly convinced yourself there is some special art to cooking risotto - when all you have to do is follow some simple steps.
Spag bol is the same, those stir in sauces are shit, just add some tinned toms and some italian herb mix and leave it to simmer for a bit, tastes great. Oh no you cant do that, in Italy people dont use those herbs and dont add veg or whatever
Or maybe you could just call it spaghetti with a sauce? I don't think people are using stir in sauces in an effort to be true to the Italian tradition.
who gives a crap just get cooking and spend less time worrying about chefs
I don't think anybody is worrying about chefs - but the OP was asking for quick recipes and said he was quite good at cooking, so I think you are preaching to the wrong thread - as your suggestions are slow and for the low skilled.
You need to keep a close eye on it, yes. Ideally, you’d be standing over it more or less continuously, but despite what @poly says, you can make a perfectly decent risotto and do the dishes/empty the dishwasher/whatever else you do in the kitchen at the same time.
I never said anything of the sort.
Does the OP have any children?
FFS Its like the threads when someone ask how to make a half decent cup of coffee for breakfast!!
Yup.
All a bit peak STW; 'Ooooh, i'm too busy exercising to make myself something to eat'
No, no you're not...
Fried gnocchi in butter.
Throw in mozzarella and fresh tomatos and basil.
Devour, wish had got more mozzarella.
The Joe Wicks ones are decent too.
The wife likes his books. I think the recipes are fairly benign and lacking.
Lean in 15 and wean in 15.
Racing weight cookbook has alot of quick and nutritious + tasty recipes in. Mostly basic staples
Just throw stuff together. Experiment. Sometimes it will work other times it will be ... edible. I don’t get fixated on recipes or all the arse of batch/slow/methodical cooking. You just have to develop a feel for what goes with what and you can make dinner from anything in the cupboard.
Well, you write a sternly worded email to Hugh, Delia, Jamie and whoever the other one was…..I’m sure they will appreciate your input, as do I.
I would do but I'm too busy making risotto properly.
Are you one of those people who likes to tell people their bolognese is merely a ragu as they added herbs or garlic. Or their chilli con carne lacks authenticity for its use of beans and tomatoes?
I've never met anyone who does that. Is it a common thing?