The 20 best one-pot recipes: partial 1

Nigella Lawson’s grill duck with lemon, rosemary, garlic and potatoes

I am behind to informed domain with this: a smell of duck roasting with lemon, rosemary and garlic has always seemed to me a hint of all that is comforting.

But this chronicle is so lissome and strong that we feel it uplifts as it soothes: it is good-mood food, and good-mood cooking, too. You customarily chuck all in a vessel with brio and let it grill divided merrily.

Serves 6
regular olive oil 4 x 15ml tbsp
rosemary needles 2 tsp, finely chopped , and some-more to serve
garlic 1 bulb, distant into (unpeeled) cloves
leeks 2
waxy potatoes, such as Cyprus 1kg, cleared if necessary, though unpeeled
unwaxed lemons 2
chicken 1 center (approx 1.4kg), preferably organic
sea salt flakes to taste

Preheat a oven to 220C/gas symbol 7. Get out a biggest roasting tin we have, and flow all though a teaspoon or so of a oil into it. Throw in a chopped rosemary needles and a garlic cloves.

Trim a leeks and cut any in half lengthways, afterwards cut into half-moons and dump these leek curls into a tin, too.

Cut a potatoes into 1.5cm slices, afterwards cut any cut into 4, or customarily separate them if a potatoes are small, and supplement these to a tin.

Quarter a lemons, afterwards cut any entertain in half, take out as many pips as we can though exerting yourself unduly and toss a lemon buliding into a pan. Now schmoosh all to mix, and afterwards make a space in a center of a tin for a duck to lay in.

Untruss a chicken, place it in a indifferent parking space, flow a small bit of remaining oil on tip of it and shower sea salt flakes on tip of a duck only. Place in a oven for 1 hour and 10 minutes, and if a juices of a duck run transparent when we pull a tip of a blade into a corner where a thigh meets a body, mislay a duck to a residence to sit, vouchsafing a juices from a form brief behind in to a tin as we do so, afterwards put a potato reduction behind in a oven for 10 mins until soothing and golden. If a duck needs longer, keep all in a oven until a chicken’s cooked.

When it’s ready, and a duck has rested, carve it or cut into joints as wished – we find a duck goes offer if carved. If we don’t wish to offer a lemony, garlicky potatoes from their tin (I never mind), send them to a portion image or image and shower with ½ a teaspoon or so of finely chopped rosemary needles and sea salt flakes to taste.

From Simply Nigella by Nigella Lawson (Chatto Windus, £20). To sequence a duplicate for £10 go to bookshop.theguardian.com or call 0330 333 6846. Free UK pp over £10, online orders only. Phone orders min pp of £1.99


Uyen Luu’s stir-fried beef and uninformed noodles



Uyen Luu’s stir-fried beef and uninformed noodles. Photograph: Clare Winfield/Loupe Images

Pho noodles (also famous as “ho fun” and used in pho soup) are fanciful for dry stir-fry dishes, as they are discerning and easy to cook. You can use any vegetables we like in this image and make it as elementary or charming as we wish. Prepare all before starting so that zero gets overcooked.

Serves 2
cooking oil 2 tbsp
sirloin or posterior steak 200g, thinly sliced
sugar snap peas 120g (or mangetout, sliced courgettes or shaggy greens)
oyster sauce 3 tbsp
soy sauce 4 tbsp
white booze or water a splash
black pepper a pinch
garlic 1 clove, sliced
onion ½, chopped
fresh pho (ho fun) noodles 400g, distant (if regulating dry, prepare according to package instructions)
beansprouts 80g (optional)

For a dipping salsa (optional)
soy sauce 3 tbsp
bird’s eye chilli 1, sliced

Heat a lurch of oil in a frying vessel or wok over high feverishness until really hot, afterwards grill a steak, sugarine snaps, 1 tablespoon of a oyster sauce, 2 tablespoons of a soy sauce, a lurch of a wine, a peppers and garlic for a integrate of mins or until a beef is baked as we like it. Transfer a hint of a vessel to a image and concede to rest.

Heat another lurch of oil in a vessel again, afterwards stir-fry a onion for a few seconds. Add a noodles and a remaining oyster and soy sauces. Stir-fry for a integrate of minutes. Add a beansprouts and a lurch some-more wine. Stir-fry for a offer minute.

To make a dipping sauce, vanquish a chilli into a soy salsa with a behind of a spoon. Serve a complacent beef reduction and stir-fried noodles with a dipping sauce.

From My Vietnamese Kitchen by Uyen Luu (Ryland Peters Small, £16.99). To sequence a duplicate for £12.99 go to bookshop.theguardian.com or call 0330 333 6846. Free UK pp over £10, online orders only. Phone orders min pp of £1.99

Asma Khan’s yakhni pulau



Asma Khan’s yakhni pulau. Photograph: Louise Hagger for a Observer

Yakhni means “meat stock/broth”. Some of a spices and a name “yakhni” are Kashmiri though this image is not finished in Kashmir though in modern-day Uttar Pradesh – one of a theories about a start of this pulau was that it was finished in a residence of a ruler of Oudh (modern-day Lucknow) by Kashmiri cooks in a center of a 19th century. This is a smashing one pot image to make – if we replace a uninformed immature chillies or supplement a integrate of amiable chillies, it is good for a whole family as children can also eat this easily. Use bone in duck thighs for scheming a batch in that to prepare a rice – don’t try and make it with weak duck or breast, as a batch will have positively no flavour. The hint of this image is a yakhni – a ethereal hint of a batch that is engrossed by a rice. The dark colour of a pulao is really deceptive; it is packaged with hint and spices.

Feeds family of 6 or 4 inspired adults
basmati rice 400g
salt
onions 2 medium, finely sliced
oil 3 tbsp
skinless duck thighs 1kg, bone in, cut in half – ask your grocer to do this for we if we don’t have a cleaver
fresh immature chillies 2 or 3 (optional)
spice bag (see below)
mint a sprig, for ornament (optional)

For a piquancy bag
garlic 6 cloves, cut in half
fresh ginger 5cm, cut into thick slices
green cardamom 6 pods
cloves 6
cinnamon stick 2 pieces, 2½cm each
black cardamom 1 pod
bay leaves 3 or 4
fennel seeds 2 heaped tbsp
whole coriander seeds 2 spin tsp

Start by shower a basmati rice, afterwards leave it lonesome in H2O to soak with half a teaspoon of salt. Place all a piquancy bag reduction in an infuser bag or block of muslin or other purify coth and tie adult firmly with kitchen string.

Next, grill a sliced onions in 3 tablespoons of oil compartment they are caramelised and golden brown. Remove a onions from a oil to forestall them from blazing and widespread them on a plate. Keep a feverishness on center high and supplement a duck to a vessel and sign it in a prohibited oil. Return half a onions to a vessel together with a piquancy bag (the bag should be tied firmly so it does not open in a cooking process). The other half of a browned onions will be used as a ornament during a end. Add adequate H2O to cover a duck and deteriorate with salt (just as a severe guide, we customarily use 2¼ teaspoons of salt). Once a H2O is boiling, reduce a feverishness and cover a vessel with a lid, and leave it to prepare for 20 minutes. Half approach through, check a duck to make certain it is not descending apart!

After a duck is cooked, mislay a duck kindly with a slotted ladle and put it on a plate, in a singular covering as most as probable to forestall a beef from entrance off a bone. You will need approximately 960ml of yakhni for a 400g of rice. Reduce a batch or supplement some H2O if compulsory to make it 960ml. My grandmother would fist a piquancy bag during this theatre to get a final bit of hint out of a spices. You can try that too, as prolonged as we can do it though ripping a bag! You can mislay a piquancy bag now. It has finished a job.

Return a 960ml yakhni behind to a pan. After that, take a rice out of a H2O it was shower in and supplement to a stock, together with a duck and immature chillies if we are adding any.

Put a batch with a rice and duck on medium-high flame. Once a batch is boiling, reduce a flame, cover a pot with a lid and let it simmer. Check a rice mostly to see when a batch has been absorbed. The rice should be baked though al dente (if that creates sense!).

At this point, mislay a vessel from approach feverishness and put a fire on a low environment and put a vessel on an iron image – a prosaic vessel or tawa, or a closest thing we have to a tawa in your kitchen. The aim is for a feverishness to be diffused. If we do not have anything suitable we could put a rice pot in a low oven for 10 minutes. Once we mislay a rice from a feverishness source cover a tip with a kitchen towel and leave a rice composed for 10 minutes. Then offer bedecked with a caramelised brownish-red onions and sprig of mint.

As an accompaniment we could offer yakhni pulao with a raita or a salad.
Asma Khan is a prepare and runs the Darjeeling Express repast club

Anna Jones’s kale, tomato and lemon sorcery one-pot spaghetti



Anna Jone’s kale, tomato and lemon sorcery one-pot. Photograph: Louise Hagger for a Observer

This pasta is a finish revelation. The salsa is magically finished from a pasta H2O and tomatoes as a pasta cooks all in one pan. No fuss, one vessel and a torpedo play of pasta.

Pasta and gluten infrequently get a bad press. we consider there is a time and place for a good play of pasta – observant that, we opt for engaging pastas as mostly as we do a normal kind. Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have implausible particular flavours and make a acquire change if pasta is a tack in your house.

The pivotal to this recipe is to magnitude your H2O delicately and to use a right pan: we need a vast shoal saute vessel or a stew vast adequate to fit a pasta fibbing down. A vast low frying vessel or wok would work good too.

Serves 4 generously
spaghetti or linguine 400g
cherry tomatoes 400g
unwaxed lemons zest of 2 large
olive oil 100ml
sea salt 2 heaped tsp (if we are regulating fine-grain list salt, supplement a bit less)
kale or spinach 400g
parmesan cheese (I use a vegetarian one) (optional)

Fill and boil a kettle and get all your reduction and apparatus together. You need a vast shoal vessel with a lid.

Put a pasta into a pan. Quickly and roughly clout a tomatoes in half and chuck them into a pan. Grate in a liking of both lemons and supplement a oil and salt. Add a litre of hot water, put a lid on a vessel and move to a boil. As shortly as it comes to a boil, mislay a lid and prepare on a high feverishness for 6 minutes, regulating a span of tongs to spin a pasta any 30 seconds or so as it cooks.

Meanwhile, mislay any tough stalks from a kale or spinach and roughly rip a leaves. Once a pasta has had 6 minutes, supplement a kale and continue to prepare for a offer 2 minutes.

Once roughly all a H2O has evaporated, take a vessel off a feverishness and mixed into 4 bowls. If we like, tip with a small parmesan.

From A Modern Way to Cook by Anna Jones (4th Estate, £25). To sequence a duplicate for £20 go to bookshop.theguardian.com or call 0330 333 6846. Free UK pp over £10, online orders only. Phone orders min pp of £1.99

Nieves Barragán Mohacho’s prawn and piquillo tortilla



Prawn and piquillo tortilla. Photograph: Louise Hagger for a Guardian

Serves 4 as a tapa or light lunch
olive oil 1-2 tbsp
fresh prawns, 16, peeled, cut into 1cm cubes
vegetable oil 650ml
potatoes 750g, peeled and sliced into ½cm rounds
onions 600g, peeled and finely sliced
free-range eggs 6 (best peculiarity we can buy)
tinned or mixed piquillo peppers 200g, emptied and cut into ½cm strips
fresh chives 1 tbsp, finely chopped
Maldon salt and creatively belligerent black pepper

Heat 1 tablespoon of olive oil over a center feverishness in a 20cm hole frying pan. Add a prawns and prepare for 20-30 seconds, branch them over in a pan. Then mislay and set aside.

Wipe a vessel and afterwards use to feverishness half a unfeeling oil until it is customarily commencement to smoke. Add half a potatoes and onions and fry, stirring often, for about 15 mins until golden brown. Remove a vessel from a feverishness and leave to cold for a little, afterwards take out a potatoes and onions with a slotted ladle and empty on kitchen paper. Repeat with a other half of a oil, potatoes and onions – otherwise we can do this in one go in a complicated bottomed saucepan or wok for speed, though we do it in dual batches in my tortilla vessel during home.

Beat a eggs in a vast blending bowl. Add all a potatoes, onions, prawns, piquillo peppers and chives and deteriorate good with salt and pepper.

Wipe a vessel again and feverishness a small olive oil. Add a egg reduction and prepare over a center feverishness until it is customarily commencement to set – about 5 minutes. Place a vast image over a frying vessel and delicately tip both image and vessel over so that a tortilla ends adult on a plate. Slide a tortilla behind into a vessel and prepare for another 5 minutes. Repeat a procession twice more, cooking for about another 5 mins on any side.

The tortilla should still be a small bit runny in a middle.
Nieves Barragán Mohacho is executive cook during Barrafina

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