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20 November 2018Last updated
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Home at 6.00, eat by 6.30

At the end of a long day, who wants to be slaving over a hot stove for hours? Get dinner on the table in under 30 minutes

Camera Press
22 May 2016 | 10:30 am
  • Meatballs with couscous and peas

    Source:Camera Press

Meatballs with couscous and peas

Makes 4 portions
Preparation time 20 minutes

Ingredients
30ml olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 x 400g tin of chopped tomatoes
250ml couscous
250ml chicken stock
350ml frozen peas
300g cooked mini beef meatballs
125ml white wine or extra stock

Method

1 Heat the olive oil in a deep pan. Sauté the onion and garlic until soft and translucent. Add the tomatoes and simmer for about 5 minutes.

2 Add the couscous and stir well with a fork. Lower the heat and add 250ml stock. Season with salt and black pepper. Cover the pan with a lid. Let it stand for about 5 minutes.

3 Add the peas, meatballs and white wine or extra stock. Cover and heat until the meatballs are warmed through.

AQ_160501_recipe_CAM_02788090-(Read-Only)

Steak with tomato and olive sauce

Makes 6 portions
Preparation time 30 mins

Ingredients
30ml olive oil
Juice of 1 lemon
12 small minute steaks
1 onion, sliced
2 garlic cloves, thinly sliced
2.5ml paprika
1 x 400g tin chopped tomatoes
100g green olives
10 basil leaves, torn

Method

1 Heat the olive oil in a large pan. Sprinkle lemon juice over the steaks and fry quickly on both sides (about 2 minutes a side). Remove the meat, place in a baking dish and keep warm.

2 Sauté the onion and garlic in the same pan until soft. Add the rest of the ingredients (except the olives and basil) and simmer for about 20 minutes.

3 Add the olives and basil and cook for another 2 minutes.

4 Pour the sauce over the meat and serve with mashed potatoes or French bread.

AQ_160501_recipe_CAM_02788077-(Read-Only)

Zesty calamari and butter bean salad

Makes 4 portions
Preparation time 15 mins

Ingredients
2 x 400g tins butter beans
Half a red onion, finely chopped
2 garlic cloves, finely chopped
50ml olive oil
Juice of 1 lemon
30ml olive oil for frying
15ml butter
1 anchovy fillet
500g calamari rings and tentacles
Juice of half a lemon for serving

Method

1 Drain the butter beans and rinse in cold water. Mix with the onion, garlic, olive oil and lemon juice and season with salt and ground black pepper.

2 Heat 30ml of olive oil, butter and the anchovy fillet in a pan. Add the calamari and fry for about 10 minutes.

3 Season with salt and black pepper and add the lemon juice. Spoon on top of the beans and serve.

AQ_160501_recipe_CAM_02788086-(Read-Only)

Cucumber, chickpea and salmon salad

Makes 6 portions
Preparation time 10 minutes

Ingredients
150g green beans, trimmed
170g asparagus
1 x 400g tin chickpeas
1 cucumber, diced
350g fresh, skinless salmon steak, diced
60ml soya sauce
120ml olive oil
Juice and zest of 1 lemon
1 handful fresh coriander, finely chopped

Method

1 Place the green beans and asparagus in a large glass bowl. Pour over boiling water and leave for 5 minutes. Drain and allow to cool.

2 Add the chickpeas, cucumber and salmon.

3 Whisk the rest of the ingredients in a separate bowl. Pour over the salad. Season well with salt and pepper. Mix and serve.

Camera Press

Camera Press