10 Minutes to Table
Real food in 10 minutes - no cheating
Published on 1. June 2009
Book
Hardback
176 pages
978-1-84533-495-6 (ISBN)
Description
Supermarkets are full of slickly packaged prepared dishes and takeaways are on almost every corner, so is cooking at home worth the effort? With ready meals often taking half an hour or more to heat and their ingredients sounding as if they belong in a laboratory, "Ten Minutes to Table" proves that the answer to this question is an emphatic 'yes'. Cooking at home is the cheaper, healthier, tastier and, as proved by Xanthe, faster option. Every week on the "Telegraph" website, Xanthe cooks against the clock, using fresh ingredients, in 10 minutes or fewer. Over 80 such recipes appear in this book. With insider tips and expert advice, Xanthe shows that it is easy to eat well at home when time is in short supply.
Supermarkets are full of slickly packaged prepared dishes and takeaways are on almost every corner, so is cooking at home worth the effort? With ready meals often taking half an hour or more to heat and their ingredients sounding as if they belong in a laboratory, "Ten Minutes to Table" proves that the answer to this question is an emphatic 'yes'. Cooking at home is the cheaper, healthier, tastier and, as proved by Xanthe, faster option. Every week on the "Telegraph" website, Xanthe cooks against the clock, using fresh ingredients, in 10 minutes or fewer. Over 80 such recipes appear in this book. With insider tips and expert advice, Xanthe shows that it is easy to eat well at home when time is in short supply.
Supermarkets are full of slickly packaged prepared dishes and takeaways are on almost every corner, so is cooking at home worth the effort? With ready meals often taking half an hour or more to heat and their ingredients sounding as if they belong in a laboratory, "Ten Minutes to Table" proves that the answer to this question is an emphatic 'yes'. Cooking at home is the cheaper, healthier, tastier and, as proved by Xanthe, faster option. Every week on the "Telegraph" website, Xanthe cooks against the clock, using fresh ingredients, in 10 minutes or fewer. Over 80 such recipes appear in this book. With insider tips and expert advice, Xanthe shows that it is easy to eat well at home when time is in short supply.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 253 mm
Width: 195 mm
Thickness: 18 mm
Weight
790 gr
ISBN-13
978-1-84533-495-6 (9781845334956)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
08/2011
Mitchell Beazley
€36.08
Article is exhausted; no reprint
Person
Xanthe Clay is a talented chef and the main food columnist for The Saturday Telegraph. Xanthe's former Saturday Telegraph column, Reader's Recipes (a short, single column weekly piece), ran for eight years. It was the inspiration behind her previous book, It's Raining Plums, which was voted one of the most useful cookbooks of all time by Waitrose Food Monthly.
Xanthe Clay is a talented chef and the main food columnist for The Saturday Telegraph. Xanthe's former Saturday Telegraph column, Reader's Recipes (a short, single column weekly piece), ran for eight years. It was the inspiration behind her previous book, It's Raining Plums, which was voted one of the most useful cookbooks of all time by Waitrose Food Monthly.
Xanthe Clay is a talented chef and the main food columnist for The Saturday Telegraph. Xanthe's former Saturday Telegraph column, Reader's Recipes (a short, single column weekly piece), ran for eight years. It was the inspiration behind her previous book, It's Raining Plums, which was voted one of the most useful cookbooks of all time by Waitrose Food Monthly.
Content
Meat Birds Fish Vegetables SAMPLE RECIPES: Chicken Noodle Soup Serves 2 2 tubs chicken stock A capful of whisky or brandy (optional) 2 chicken thighs 3 nests of vermicelli A small bunch of dill Put the stock in a pan, cover and bring to the boil over a high heat. Meanwhile, strip the skin off the chicken and cut out the bone. Cut the flesh into smallish olive sized chunks. Once the stock is boiling, add the whisky (or brandy), the chicken and the vermicelli. Simmer for three minutes or so, until the chicken is cooked through and the vermicelli is cooked. While it simmers, chop the dill, have a glass of wine and put bread, cheese and fruit on the table. Serve the soup generously scattered with dill, with a few small salty crackers. Crisp Fish with Minted Pea Puree Quick, simple and delicious - a winning recipe A healthy, and nicer, version of fried fish and mushy peas. Serves 2 1 tbsp butter 13oz/375g frozen peas About 14oz/400g white fish fillet, skinless and boneless - pollock or MSC-certified cod 2 tbsp plain flour 1 egg 4 tbsp breadcrumbs or a couple of slices of stale bread Olive oil spray A few mint leaves 2 lemon quarters Heat the grill to high. Put a pan on the stove and add the butter and half a teacupful of hot water. Add the peas, cover and give a good shake. Cook over a medium high heat while you prepare the fish. Cut the fish into long fat fingers. Mix the flour with a fat pinch of salt and plenty of pepper, and toss the fish in it. Beat the egg lightly with 1 tbsp water. Toss the fish pieces into the egg; then, one by one, dip them in the breadcrumbs, turning so that they are well coated. Place on the grill tray, spray with oil and grill for a couple of minutes, until golden. Turn, spray again and grill for two minutes more, until cooked through. While the fish is cooking, chop the mint. Give the peas a good stir and check they are hot through. Remove the lid to boil off most of the liquid. With the stick blender, blitz to a rough puree, taste and season with salt and pepper. Stir in the mint. Serve the fish with a good dollop of pea puree and lemon quarters.