Make a 30-minute meal - recipes

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Copy of ss Tuna salad THE STAR Angela Day's tuna salad

Pressed for time? Angela Day is here to help...

STEAK WITH PEPPER SAUCE AND COLESLAW

Serves 4

Pepper sauce

30ml olive oil

½ red onion, finely chopped

15-20ml pink peppercorns, lightly crushed

15ml wholegrain mustard

200ml cream

salt to taste

15ml olive oil

4 beef steaks, trimmed

Coleslaw

1 small red cabbage, finely shredded

1 red onion, finely shredded

1 red apple, chopped

160ml dried cranberries

180ml plain yoghurt

15ml white wine vinegar

15ml lemon juice

salt and pepper

steamed asparagus for serving

SAUCE: In a small saucepan, heat the oil and fry the onion and peppercorns for 2-3 minutes until soft. Add the remaining ingredients and simmer until thickened and saucy. Brush the steaks with olive oil and fry on a griddle pan to desired doneness. Serve topped with asparagus and pepper sauce, accompanied by coleslaw.

COLESLAW: Combine the cabbage, onion, apple and cranberries in a bowl. Mix together the yoghurt, vinegar and lemon juice and add to the cabbage. Season to taste and toss to combine. Black peppercorns can be used in place of pink, just reduce the amount as they are stronger.

TUNA SALAD

Serves 4-6

3 eggs

6-8 baby potatoes, halved

80g baby spinach leaves

170g can of tuna in brine, drained

½ cucumber, peeled, halved and sliced

2 tomatoes, cut into wedges

1 bunch of spring onions, chopped

50g black olives, pitted

Dressing

60g mayonnaise

60ml plain yoghurt

15ml lemon juice

salt and pepper

Bring a saucepan of water to the boil and add the eggs.

Boil the eggs for 10 minutes then remove and refresh under cold water.

Peel the eggs and cut them into wedges.

Boil the potatoes until tender, about 10-15 minutes.

Drain well. Arrange the spinach on a platter.

Flake the tuna and add the remaining ingredients with the eggs and potatoes. Drizzle over the dressing.

DRESSING: Combine all the ingredients and mix well.

VEGETABLE AND CHICKPEA CURRY

Serves 4 – 6

30ml oil

1 onion, chopped

1 leek, cleaned and chopped

15ml curry powder

5ml ground cumin

5ml ground coriander

350ml vegetable stock

250ml passata

5 fresh tomatoes, chopped

100g broccoli florets

100g cauliflower florets

100g mini corn, halved

100g baby marrows, cut into chunks

1 x 400g can of chickpeas, drained and rinsed

A handful of chopped fresh coriander

In a large saucepan, heat the oil and fry the onion and leek until glossy.

Add the spices and cook until fragrant. Add vegetable stock, passata and chopped tomatoes and mix well.

Add the rest of the prepared vegetables and chickpeas and cook for 15-20 minutes.

Stir in the coriander and serve with basmati rice.

LAMB KOFTAS WITH COUSCOUS

Serves 4

15ml chopped garlic

15ml ground cumin

5ml salt

10ml ground coriander

7ml dried mint

3ml dried rosemary

5ml dried mixed herbs

zest of 1 lemon

20ml lemon juice

650g lamb mince

Couscous

30ml olive oil

1 large brinjal, diced

1 red onion, chopped

2 stalks of celery, sliced

500ml beef stock

500g couscous

8 peppadews, chopped

Mint sauce

125ml plain yoghurt

30ml chopped fresh mint

5ml honey

5ml lemon juice

KOFTAS: In a mixing bowl, add all the ingredients to the lamb mince and mix well.

Shape the mixture into an oval sausage on small kebab sticks and cook on a griddle pan until done.

COUSCOUS: In a saucepan heat the oil and fry the brinjal, onion and celery until cooked, then add the stock and bring to a simmer.

Sprinkle the couscous over the stock and cover with a lid.

Remove from the heat and leave for 10 minutes. Fluff the couscous with a fork.

Add the chopped peppadews and serve with the koftas.

MINT SAUCE: Mix all the ingredients together and serve with the koftas.

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]

* Follow us on Twitter @verveangeladay

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