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STEAK WITH PEPPER SAUCE AND COLESLAW
30ml olive oil
½ red onion, finely chopped
15-20ml pink peppercorns, lightly crushed
15ml wholegrain mustard
salt to taste
15ml olive oil
4 beef steaks, trimmed
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.
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
60ml plain yoghurt
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
1 onion, chopped
1 leek, cleaned and chopped
15ml curry powder
5ml ground cumin
5ml ground coriander
350ml vegetable stock
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
15ml chopped garlic
15ml ground cumin
10ml ground coriander
7ml dried mint
3ml dried rosemary
5ml dried mixed herbs
zest of 1 lemon
20ml lemon juice
650g lamb mince
1 large brinjal, diced
1 red onion, chopped
2 stalks of celery, sliced
500ml beef stock
8 peppadews, chopped
125ml plain yoghurt
30ml chopped fresh mint
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.
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