In the latest series of The F Word, Gordon Ramsay tackled one of the most common complaints about cooking these days: no time. Throughout the programme he helped clueless people to put a meal together in a jiffy and proved to the world that cooking doesn’t need to take long and can be very enjoyable indeed. This recipe comes from his latest book Fast Food. I find this superb recipe most satisfying and it certainly beats any ready-made meal you can find at your supermarket.
No doubt it is the butter that makes these noodles taste so good. Folks who are more health conscious feel free to use olive oil (or any oil of your choice) instead of butter. I love having these noodles as an accompaniment to Pan-fried Butter & Garlic Prawns. If you fancy this dish as a main course but feel it is somewhat insubstantial, increase the portion sizes and toss some roast chicken pieces in the pan. Any leftover meat will do for a great mid-week supper.
This dish is very nourishing and filling. If you can’t be bothered to make up the sauce, simply use ready made teriyaki available at most supermarkets. Since I prefer my broccoli a bit more cooked, I fry it for a bit longer, but if you prefer yours to have a bit more crunch just reduce the cooking time to one or two minutes. With so many food blog events going on, it is difficult to keep up! This month’s theme for the CLICK event is noodles and since the folks over there are mainly vegetarian this recipe will fit in just nicely. The weekly Presto Pasta event accepts noodle dishes as well, I’ll be submitting this recipe too.
Dark green, pale green, gray, orange, yellow, white, red, knobbly, smooth, ridged, small, enormous, round, oblong or ovoid. Ah yes, you know it is autumn when pumpkins start appearing at your local supermarket in all shapes and sizes. They are so versatile in cooking and yet I know few Britons who have even tasted it.
Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The peanut butter adds depth and nuttiness to the vegetables, but also tempers the cayenne pepper and curry. Who needs meat if a meal can be so filling?