Interesting meals for men who have to cook

Press, 20 April 1981, Page 8

Interesting meals for men who have to cook

COOKING with

Celia Timms

I was recently reminded of my apparent neglect of bachelor male cooks, of whom there must be many in our modern society. These recipes are not intended for men who are enthusiastic about cooking, because they are generally experts of the culinary arts — frequently surpassing enthusiastic female cooks. Rather, the dishes have been selected for the man who cooks for himself only because he must if he is to eat. Cooking is not this man’s hobby, and he has little interest or enthusiasm for the chore. The recipes are therefore easy, quick, requiring a minimum of utensils in preparation. They are, I hope, interesting enough to provide an enjoyable and nourishing meal. Fish steaks with mushroom sauce The fish used can be snapper, blue or white cod, kingfish steaks. All of the cooking is done in a frypan in which the fish is first cooked in a dry white table wine (Hock or Riesling), removed to a platter and kept hot and the ingredients for sauce then added to the same pan. For ONE serving you need: 1 or 2 fish steaks White table wine 1 tablespoon butter or margarine 100 to 125 g fresh mushrooms j ‘ About 10 spring onions OR S . I medium size white or brown oniou ” 1 teaspoon lemon juice Salt and pepper to taste One third cup cream OR unsweetened condensed milk

Method: Place fish steaks in a small frypan or saucepan, large enough for both pieces to lie flat. Pour over enough wine to barely cover the fish. If a large pan is used too much wine will be needed. Place over medium heat and leave to cook gently until fish will flake when tested with a table fork. Do not overcook. Remove fish with slice to hot platter and keep hot. Increase heat under wine remaining in pan ; and let it boil until the quantity is reduced by about a third; pour off into container and reserve. Put butter in pan and when melted add chopped mushrooms and the white butts of spring onion (if used) or finely sliced onions. Cook over medium heat until onions are soft, stirring frequently. Season to taste with a little salt and pepper. Pour in the reserved wine (about 2 to 3 tablespoons) and allow vegetables and wine to boil. Remove from heat and immediately add crearn or condensed milk. Stir well; add lemon juice; taste for seasoning and pour over the fish steaks. Chicken c<i. < ui - tore This is bener il cooKed in the quantity given, which is for four persons when served with other courses sucb as i soup, dessert. What is left I can be refrigerated or deep- ; frozen, and re-heated, when thawed, in a covered casserole in a low heat oven (150 C). You need: 1 small chicken or 6-E chicken pieces Flour (plain) 4 tablespoons oil 2 rashers bacon, cut in pieces and rind removed ¥2 cup chopped onion -1 clove garlic; chopped finely ti cup sliced mushrooms ‘A cup grated carrot 1 tablespoon chopped oarsiey 1 bay leaf 1 teaspoon dried nasn 2 cups’ canned tomatoes, drained • ' .' - Vi cup . dry - white • table wine-"' c Sait and pepper tojaste

Method: If whole chicken is used cut into two drumsticks, two thighs, two wings and the breast cut into two. After washing, dry on paper towel and place in plastic or paper bag with one or two tablespoons plain flour and shake vigorously. Heat oil in . saucepan and add each flourcoated piece of chicken to hot oil and fry until lightly browned on all sides: remove as browned and keep warm. Add bacon; onion and garlic to saucepan and fry until , onions are soft and transparent looking. Add sliced mushrooms; and cook for about tone miniite longer.;Add pars)'iey. chrrot, -nay leaf and ? basil, tomatoes, and season-1 ing of salt and'pepper. Stir I and bring.all to the boil. Add the chicken pieces and wine. Cover pan; reduce heat/ aijd leave to simmer for 30 min- • utes or until chicken is ten-; der when tested with fork or . skewer.

Shrimp or prawn curry . The quantities giveh for a this easily made curry are ’’■'for four persons but as all ~< 1 curries improve with keepif made in this quantity add what is left over can be successfully refrigerated for several days or deep-frozen for a longer period, and re-heated when thawed, in a covered container in a low-heat oven (150-160 C). You need: ¥4 cup butter or margarine 1 large onion 3 tablespoons plain flour 1 cup canned apple sauce 2 beef stock cubes dissolved in 1 cup boiling water I¥[ teaspoons curry powder (or to taste) *4 teaspoon ground ginger ¥4 teaspoon salt 2 tablespoons fresh lemon * juice Cayenne pepper 300 g can shrimps or prawns (iti cups) About 3 cups long grain uncooked rice Method: Melt butter or margarine in a large pan and fry the finely chopped onion until soft; stir in the flour and add the apple sauce, dissolved beef stock, cubes, . curry powder, ginger, salt, 1 cayenne pepper to taste (add this with care or omit if a hot. taste is not desired), lemon juice and -stir the mixture well over medium heat. Add the undrained fish and lower heat. Leave to simmer, uncovered, for about 15 minutes or" until the mixture is well thickened. Serve with freshly boiled rice accompanied by sweet .chutney. To cook rice: Bring a large pan three-quarter full of water to a rolling boil and gradually, add rice and 1 teaspoon salt. Over medium heat leave to boil uncovered for 15 minutes until a grain of rice when, tested is “just tender” (not soft and mushy). Pouf into colander or large strainer and leave to drain. Refill pan with about three inches of boiling- water; replace over medium heat and set colander containing drained rice on top. Leave over boiling water for 10 minutes before serving with curry.