As we enter into the full swing of the festive period, it's becoming very clear that there's only one thing we'll make time for: celebrating, also known as, drinking. With longer hours spent at the pub after work and little time to have the all important sobering meal, we've devised five super quick, super easy and most important, super alcohol-soaking meals this week. All made in 25 minutes or less, tuck in and enjoy...
Shopping List
2 small sirloin steaks
2 duck breasts
4-6 chicken thigh fillets
100g Smoked salmon (optional)
150g mixed seafood
6 eggs
500g full fat natural yoghurt (low fat will split in the chicken dish)
Butter
200g spinach
2 carrots
½ cucumber
Spring onions
1 lemon
1 lime
4 inch piece ginger
Garlic
Coriander
Tarragon
Frozen peas
Self-raising flour
Rice
Baguette or 2 rolls of choice
Pul biber (Turkish chilli flakes – if you can’t find then use dried crushed chilli)
Sesame oil
Light soy sauce
White wine vinegar
Olive oil
Sunflower oil
Sweet chilli sauce
Monday – Turkish egg flatbreads, 25 mins
Making flatbreads is surprisingly easy and quick, just top with runny eggs, yoghurt and spices for a simple meatless meal
Make the dough by combining 200g yoghurt with 200g self raising flour in a bowl and kneading gently. If the dough gets too sticky, add another dusting of flour. Shape into flatbreads using your hands then dry fry for a couple of minutes each side in a hot pan. Set aside. Fry two eggs per person in olive oil and whilst these are cooking, melt two tablespoons of butter in a small pan. Stir in a teaspoon or two of pul biber / chilli until bubbling – don’t let the butter burn. Dollop a generous tablespoon of yoghurt on each flatbread, add the eggs on top then pour over the chilli butter. Serve with plenty of finely chopped coriander, salt, pepper, a squeeze of lemon and spinach or salad leaves. You can also add some smoked salmon or similar for extra protein, like I’ve done here.
NOTE: Veggies leave the salmon off, of course, or try feta or halloumi on the side. For something meatier you could serve alongside some fried chorizo.
Tuesday – Tarragon and yoghurt chicken, 25 mins
A speedy herby chicken dish that tastes more indulgent than it is
Chop two fat garlic cloves and fry gently in a tablespoon of olive oil. Halve the chicken portions and add to the pan to brown off, turning occasionally. When the chicken is almost cooked (about another 8-10 minutes depending on the size of the thighs), stir in four good handfuls of spinach (it will shrink) and half a bunch of snipped tarragon leaves. When it’s fully wilted, take the pan off the heat for a minute then stir in three or four heaped tablespoons of yoghurt (that should be the last of the yoghurt). If the pan is too hot or you return it to the heat the yoghurt may split so make sure this is the last step. Serve with rice and cook double the amount you need so you’re ready to go for Thursday’s egg fried rice.
Wednesday – Asian duck salad, 20 mins
Crispy skinned duck is delicious in this quick, zingy salad
Fry the duck breasts skin side down in a heavy based non-stick pan for about five minutes (don’t heat the pan first and don’t add any oil), turn over to seal the other side for a minute then transfer to the oven and cook for about ten minutes at 180C for medium rare. While the duck is in the oven, use a julienne peeler or a normal veg peeler to prepare the carrot and cucumber into strips. Place into a bowl. Chop half a bunch of spring onions into matchsticks and add to the bowl, plus a handful of spinach and the last of the coriander. Rest the cooked duck on a plate and cover with foil for five minutes whilst you make the dressing. Combine one grated garlic clove with an inch of grated ginger, a teaspoon of sesame oil, a tablespoon of soy sauce, a tablespoon of sweet chilli sauce and the juice of a small lime. Whisk together and adjust to taste then pour over the salad. Slice the duck, add to the salad, toss gently and serve.
Thursday – Seafood egg fried rice, 15 mins
The classic, tasty Chinese takeaway dish with a double protein hit thanks to the eggs and seafood
Finely chop a garlic clove, a 2 inch piece of ginger, dice a carrot then fry in sunflower or rapeseed oil. When it becomes fragrant, crack in the last two eggs, mix quickly then leave to fry and set before breaking up the eggs. Add in the rice, a tablespoon of sesame oil, the seafood, a handful of peas and half a bunch of chopped spring onions. Leave to cook over a high heat, stirring occasionally. Serve after about four minutes with soy sauce to season.
NOTE: Not keen on shellfish? Chopped pork works well, or you could add another egg and keep it veggie.
Friday – Bearnaise butter steak sandwiches, 25 mins
Friday night calls for a meaty treat with juicy sirloin drenched in herby butter
Take the steaks out of the fridge an hour before you want to start cooking. Start by caramelising some onions: roughly slice three small red onions and fry gently for ten to fifteen minutes in olive oil and salt until soft. For the steaks: heat a frying pan over a high heat until it is extremely hot (you may want to open a window!), season the pan generously then cook the steaks for two minutes each side for rare. Put on a plate, cover with foil and leave to rest in a warm place for five minutes. Make the butter by finely chopping the rest of the tarragon leaves and put in the pan the steaks were in over a low heart with two tablespoons of butter. Heat until bubbling but don’t let the butter brown. Finish it with a teaspoon of white wine vinegar or lemon juice.
Assemble the sandwiches by slicing the baguette and stuffing with the onions and sliced steak then drizzling the butter over it all. Serve with the rest of the spinach.
NOTE: Vegetarians could use meaty portobello mushrooms in place of stea