Alan Coxon - Ready in Minutes

We all want to eat healthy, fresh meals, and today we are keener than ever to focus on diet, balance, vitamins, GM-free and organic foods. In Ready in Minutes , Alan Coxon has put together a collection of sexy, mouthwatering recipes that not only encompass these ideals, but are also geared around available cooking time.

This book is aimed at the cook who has little time to spend in the kitchen and the close to 100 recipes range from zero cooking time (Pear and Watercress Salad with Blue Cheese Dressing) to 30-minute dishes (Marmalade-basted Chicken with Enraged Oil). Alan also shares his passion for food with fascinating insights, facts and history of various ingredients.

Photography by Diane & Christoph Heierli Styling by Abigail Donnelly

The publishers wish to thank the following outlets for their assistance with location, clothing and props for photography:
@ Home, Andiamos, Boardmans, Clicks, Edgars, LIM, Markhams, Mr Price Home, The Yellow Door, Village & Life, Woolworths, YDE.

NOTE: Because of the slight risk of salmonella, raw eggs should not be served to the very young, the ill or elderly, or to pregnant women.

First published in 2005 by Struik Publishers (a division of New Holland Publishing (South Africa) (Pty) Ltd)
Cape Town London Sydney Auckland
www.struik.co.za

Cornelis Struik House, 80 McKenzie Street, Cape Town 8001, South Africa
Garfield House, 8688 Edgware Road, London W2 2EA, United Kingdom
14 Aquatic Drive, Frenchs Forest, NSW 2086, Australia
218 Lake Road, Northcote, Auckland, New Zealand

New Holland Publishing is a member of Johnnic Communications Ltd

Copyright in published edition: Struik Publishers 2005
Copyright in text: Alan Coxon 2005
Copyright in photographs: Diane and Christoph
Heierli/Images of Africa 2005

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 copyright owner/s.

Publishing Manager: Linda de Villiers
Editor: Joy Clack
Designer: Beverley Dodd
Photographers: Diane and Christoph Heierli
Food Stylist: Abigail Donnelly
Food Stylists Assistant: Janine du Plessis
Fashion Stylist: Amaria Carstens
Proofreader: Tessa Kennedy

ISBN 1 77007 027 3

There are few activities or interests that have changed and developed so dramatically over the past few decades as that of the food industry. The ever increasing awareness and intrigue over new ingredients, culinary trends and fashions, flavours, textures, temperatures, blends and marriages keep millions entertained and nourished around the world.

With expanding global borders and keen, appreciative palates wishing to sample and experiment with ingredients of other nations, our choice of dishes is probably only limited to imagination, cost and the time it takes to produce them.

We all want to eat healthy, fresh foods and today we are keener than ever to focus on diet, balance, vitamins, GM-free and organic foods, to name but a few. In addition to all this, the demands of a hectic business and social life can result in less time being spent in the kitchen trying to attain these goals, so, with this in mind, I have put together a book that is slightly different to many that we find on offer.

I have moved away from the usual format of starters, fish, meat and dessert, and instead offer a collection of mouthwatering recipes based on the time it takes to cook them. The recipes reflect fresh and fragrant Thai, Vietnamese, Indonesian, Javanese and Burmese influences to stimulate the palate. Indian influences also shine through for the lovers of curry spices, while Spanish, French, British and Italian recipes look after the European contribution. North Africa and Mexico also have a look in.

These are all dishes that I enjoy cooking and eating, depending upon both time and mood. The recipes are all healthy, nutritious and achievable, tried and tested by friends, family and colleagues in both the UK and in South Africa. They are ideal for those individuals who enjoy eating but dislike cooking, as well as the keen food enthusiast ready to impress.

Ready in Minutes also looks after every aspect of the day, from brunch to light lunches and from family meals to dinner parties. And all are geared around the cooking time that we may or may not have. As I have a passion for ingredients, I have included information that I hope may also be of interest to you. I have included the history, nutrition and a few facts that I cant help but come out with in my TV and live shows. So, I hope you find time for Ready in Minutes and will be inspired to create your own world of flavours, all in your own good time!

with juniper

Serves 4

A fresh chilled soup for a light meal or a summer appetiser, or even a dessert.

• 2 ripe ogen (winter) melons, peeled, seeded and roughly chopped
• (you can also use cantaloupes or honeydew melons)
• 150 ml chilled crisp white wine
• 30 ml ground fresh juniper berries (available from speciality food stores)
• 30 ml clear honey
• 200 ml cold water
• 150 ml double cream
• 4 fresh mint leaves
• crushed ice (optional) and 4 sprigs fresh mint for serving

1. Place all the ingredients, except the ice and mint sprigs, in a food processor and blitz until smooth.
2. Spoon the crushed ice into chilled serving glasses.
3. Pour the melon soup over the ice and garnish with mint. Serve immediately.

Whats in a name?

The name derives from the Spanish aguacate , via the Aztecs who named it ahuacatl , meaning testicle tree, a reference to its shape.

Historical notes

• The avocado comes from a tree originating in Central America. The Spanish noted its existence as early as 1519, but it did not become popular until the twentieth century.
• In many producing countries, avocados were given to babies as their first solid food, and were referred to by sailors as midshipmans butter.
• Avocados were planted in the United States around 1833, but commercial production did not take place until the turn of the nineteenth century.

A few facts

• There are over 500 varieties of this tropical tree, which is a member of the laurel family. Some of the fruits are no bigger than a human thumb; others can weigh over a kilogram.
• The shape can differ from that of a pear to that of a sausage.
• The main exporters around the world include Israel, South Africa and Mexico.