Biller - Great Meals Fast

GREAT MEALS FAST HILARY BILLERWITH GRATITUDE A project like this involves many players. To special friends who came up trumps when I felt as though I was drowning in a sea of recipes Lella Leigh, Gilly Ord and Jenny Kay thank you so much. To my family Peter, Matthew and Caitlin who so willingly put the good (and bad) ideas to the taste test. To Cecilia Barfield, publisher Linda de Villiers and designer Beverley Dodd as always, a big thank you. To Thulisile Nzimande, you are an inspiration, this is for you. No. 1966/003153/07 Wembley Square, First Floor, Solan Road, Gardens, Cape Town 8001
PO Box 1144, Cape Town, 8000, South Africa
This ebook edition published in 2013 Copyright in published edition: Random House Struik (Pty) Ltd 2009
Copyright in text: Hilary Biller 2009 Copyright in photographs: Random House Struik (Pty) Ltd 2009 All rights reserved. 1966/003153/07 Wembley Square, First Floor, Solan Road, Gardens, Cape Town 8001
PO Box 1144, Cape Town, 8000, South Africa
This ebook edition published in 2013 Copyright in published edition: Random House Struik (Pty) Ltd 2009
Copyright in text: Hilary Biller 2009 Copyright in photographs: Random House Struik (Pty) Ltd 2009 All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders. PUBLISHER: Linda de Villiers
EDITOR: Cecilia Barfield
DESIGNER: Beverley Dodd
PHOTOGRAPHER: Ryno
STYLIST: Brita du Plessis
STYLISTS ASSISTANT: Jennifer du Plessis
PROOfREADER: Tessa Kennedy
INDEXER: Joy Clack ISBN 978-1-77007-766-9 (Print) ISBN 978-1-43230-022-7 (Epub) ISBN 978-1-43230-023-4 (PDF) CONTENTS

WHY BE A KITCHEN CHEAT? Over the years, lifestyles have changed quite dramatically. We chase demanding careers and juggle busy family lives, and cooking and eating trends have evolved accordingly. Today, a greater emphasis is placed on food that is quick and easy to prepare. The daily ritual of preparing meals from scratch is being compromised and replaced with mediocre options such as ready-made meals or expensive (and often unhealthy) takeaways and fast food. Interestingly, cookery book sales are at an unprecedented global high, but for many its the display of the books rather than what emanates from the kitchen that impresses.

Ask enthusiasts about cooking and many will speak of a passion for viewing television cookery programmes, and then go on to explain how they balance a takeaway on their knees while drooling over the fare presented on the screen! Its ironic too that in my food career I have days when my love of the subject dissipates as I walk through the door at home. Its not the subject at fault Im passionate about food but after a long day the idea of putting a good balanced family meal together seems like a chore that should be dispensed with as quickly as possible. But there are some bonuses. My husband, Peter, a novice when it came to the kitchen, has through necessity unravelled the skill of whipping up wonderful meals. Our housekeeper, Thulisile Nzimande, too is an excellent cook. A line my children, Matthew and Caitlin, regularly hear is, I bet your mother cooks the most delicious food.

Their friends, they tell me, examine their lunchboxes (or used to in my sons case as hes now at university), delve into our fridge in search of something good to eat only to discover that Im just like any other mother sometimes they are lucky and hit the jackpot, and other times the larder is bare. This is how Great Meals Fast evolved out of necessity. When Delia Smith gave the British nation the thumbs-up to cheat with her bestselling cookbook, How to Cheat at Cooking, many cooks felt liberated while some professionals greeted it with scorn and derision. To me it just made such good sense and I felt the compelling need to compile a South African version of cheating in the kitchen. The culinary journey has been a revelation. Its a whole new style of cooking that requires little effort, clever planning and a well-stocked store cupboard.

With quality ingredients, some ready-made items and excellent fresh produce (which is abundant in our country), I will show you how to prepare a meal from scratch. As Delia so aptly puts it, Its not going to win you a Michelin star! But then who cares when it means you can feed yourself, a hungry family and entertain a crowd quickly. I dont call this cheating, its innovation. THE TOOLS OF THE TRADE Ive seen too many cooks doing battle with an onion and a bread knife to know that it really is worthwhile investing in some good equipment! CAN OPENER AND WINE OPENER No cheat cook could exist without a good quality can opener (electric ones make life easier), and a good wine opener to savour wine with a meal. CHOPPING BOARDS I prefer wood to plastic, especially for vegetables, fruit and meat. Use separate boards for different food types.

Plastic is good for fish as it wont retain the smell. Glass boards blunt knives very quickly. ELECTRIC MIXER Invest in a hand-held beater and a large mixer on a stand if you plan to bake or make bread. FOOD PROCESSOR Some swear by their Magimix, others by their Kenwood processors. I have a Kenwood food processor, which I find essential for blending, chopping and grating, as well as for making pastes and pures. KNIVES Instead of one of those fancy sets with a blade for every occasion, invest (yes, spend a lot on good quality knives that will last for years) in the following four categories: a cooks knife ( 13 cm blade), a small paring knife, a serrated vegetable knife, a carving knife for roasts and meats. MEASURING SPOONS AND JUGS These are some of the most used yet cheapest items of equipment. MICROPLANE GRATER This is a long, thin grater on a handle that is perfect for grating Parmesan cheese, chocolate, ginger, garlic and nutmeg. PESTLE AND MORTAR This duo is simply marvellous for crushing spices and making pastes. PESTLE AND MORTAR This duo is simply marvellous for crushing spices and making pastes.

Granite or marble is better than wood. POTS AND PANS A large, preferably non-stick, stainless steel frying pan (Le Creuset makes an excellent one; Ive used mine for years). A selection of quality, heavy-based saucepans with lids. A heavy ovenproof casserole dish with a lid. A heavy-based griddle pan, which is excellent for steaks and chops. STICK BLENDER This is the perfect attachment to process a mixture conveniently in a pan.

Its also easy to clean. WOK This is one of the most affordable cooking vessels and is quite indispensable. Before using a wok for the first time, remember to season it by brushing with oil and rubbing in salt, then heating over a high heat. Leave it to cool, then rinse off. The best culinary investment Ive ever made was in a gas wok cooker, which I purchased from a Chinese shop. ZESTER