For Dish magazine editor Sarah Tuck that is one of the most common requests alongside using recognisable, available ingredients but also dishes that remain interesting.
The second edition of Dish Fast includes fresh, flavour-packed dishes that are fast, flexible and unfussy "perfect for midweek meals".
It is designed to help people cook with confidence and ease and she encourages people to make them their own, swap ingredients and tweak to taste just as she does.
The book
Dish Fast Two by Sarah Tuck and Claire Aldous, SCG Media, RRP $45.00
Mexican street corn, three-cheese and jalapeno pizza (v)
One of summer's greatest vegetables, sweetcorn is the perfect topping when combined with a medley of cheese and spicy jalapeno. Party’s at your place!
Makes 1 pizza
Ingredients
2 Tbsp extra virgin olive oil
1¼ cups frozen sweetcorn kernels, thawed
1 tsp cumin seeds
3 cloves garlic, crushed
sea salt and ground pepper
300 grams firm ricotta
1 large store-bought pizza base
½ cup grated aged or tasty cheddar
⅓ cup grated mozzarella
⅓ cup pickled, sliced jalapenos
1 long green chilli, deseeded and finely chopped
1 Tbsp each pumpkin and sunflower seeds, toasted
Method
Preheat the oven to 190°C fan bake. Place a flat baking tray in the oven to preheat.
Heat the oil in a large frying pan and when hot add the corn, cumin seeds and garlic with a good pinch of salt. Cook for about 5 minutes, stirring occasionally until the corn is lightly golden. Cool until just warm.
Season the ricotta with salt and pepper and spread over the pizza base, leaving a 1cm border. Top with the combined cheddar and mozzarella then spoon over the corn. Scatter over the jalapenos and green chilli and season with salt and pepper.
Slide the hot baking tray under the pizza and bake for about 15 minutes or until the base is crisp and the top is golden and bubbling. Scatter over the toasted seeds and serve immediately.
COOK’S NOTE:
Blitz together cup yoghurt, 1 chopped green chilli, a small handful of coriander and the zest of 1 lime. Season with salt and serve with the pizza.
Baked spiced basmati rice and lentil pilaf with kasundi
This one-pan baked rice gets a heap of flavour from the kasundi and is perfect for midweek dinners.
Serves 4
Suitable for GF, V
Ingredients
2 Tbsp olive oil
2 medium red onions, finely chopped
2 cloves garlic, crushed
2 tsp curry powder
1 tsp cumin seeds
sea salt and ground pepper
¼ cup store-bought kasundi, plus extra for serving
2 Tbsp tomato paste
1⅓ cups basmati rice, rinsed and drained
⅓ cup split red lentils
650ml hot vegetable stock (I used 2 stock cubes)
1 Tbsp cream, optional
1 cinnamon stick
To serve
Greek natural yoghurt
chopped roasted cashew nuts
finely chopped parsley or coriander
warm gluten-free flatbread, paratha or naan breads
Method
Preheat the oven to 180°C fan bake.
Heat the oil in a large, deep ovenproof frying pan and gently cook the onions, garlic, curry powder and the cumin seeds with a good pinch of salt for 8 minutes, adding a splash of water if the pan is too dry.
Stir in the kasundi and tomato paste and cook for 1 minute then stir in the rice and lentils. Season well with salt and pepper, stir in the stock and cream then nestle in the cinnamon stick.
Place in the oven and cook uncovered for 15 minutes. Take out and give it a good but gentle stir then cook for another 5 minutes or until the rice is cooked. Take out, cover with a lid and leave for 5 minutes.
Top with dollops of yoghurt and kasundi, cashew nuts and parsley or coriander.
Serve with warm breads.
Sticky harissa chicken salad bowls
A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous.
Serves 4
Couscous salad
1 cup instant couscous
1¼ cups boiling chicken stock or water
2 Tbsp olive oil
12 dried apricots, thinly sliced
⅓ cup currants
2 cloves garlic, crushed
2 tsp ground cumin
Sea salt
1 small red onion, finely chopped
2 tsp finely grated lemon zest
1 Tbsp lemon juice
½ cup roasted skin-on almonds, roughly chopped
Small handful mint or parsley, finely chopped
Sticky harissa chicken
800g boneless, skin-off chicken thighs, cut into bite-sized pieces
Sea salt and ground pepper
Oil, for frying
2 Tbsp each rose harissa, runny honey and maple syrup
2 cloves garlic, crushed
1 Tbsp apple cider vinegar
2 tsp finely grated lemon zest
Couscous Salad
Combine the couscous, stock, olive oil, apricots, currants, garlic and cumin with a good pinch of salt in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.
Toss through the red onion, lemon zest and juice, almonds and mint or parsley. Add any of the extras listed below, if desired.
Sticky harissa chicken
Season the chicken with plenty of salt and pepper. Heat a little oil in a large frying pan and cook the chicken until golden and cooked through.
Whisk all the remaining ingredients together in a bowl then pour over the chicken and toss together, then cook for a few minutes until glazed and sticky.
Divide the couscous between shallow bowls and top with the chicken.
Add your own extras
Diced avocado, cucumber or fresh tomatoes; green or black olives; toasted sesame, sunflower and pumpkin seeds.
