Pretoria - August 2020

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YOUR NEW BEST FRIEND IN THE KITCHEN Cooking doesn’t have to be complicated. That’s why Jamie’s 5 Ingredients – Quick & Easy Food is sure to become your go-to in the kitchen. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast – finished and on the table super-quickly after minimal handson prep, with the oven doing the hard work for you. With more than 130 recipes and chapters on chicken, beef, pork, lamb, fish, eggs, veg, salads, pasta, rice and noodles, as well as sweet things, there’s plenty of quick and easy recipe inspiration to choose from. penguinrandomhouse.co.za, R445. The recipes in this book delighted us so much we just had to share a few with you. Chicken pot pie (Serves 4) You’ll need: 2 onions; 600g chicken thighs, skin off, bone out; 350g mixed mushrooms; 1 bunch of fresh thyme (30g); 400g puff pastry (cold) Method: Preheat the oven to 220°C. Place a 30cm non-stick ovenproof frying pan on high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 Tblsp olive oil into the larger pan. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two-thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for six minutes, or until golden, stirring occasionally. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for four minutes, then tip into the chicken pan and strip in half the thyme leaves. Remove pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 Tblsp red wine vinegar and a cup of water. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 tsp olive oil. Poke remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy! WIN! We know you’d love a copy of Jamie’s book, so we’ve got two copies to give away. To stand in line to win, like our Get It National Facebook page, like our post, tag a foodie friend and you’ll be in the draw. Entries close August 30. Ts & Cs apply. 28 Get It Magazine August 20
Lemony zucchini/ baby marrow linguine (Serves 2) You’ll need: 150g dried linguine; 2 mixed-colour zucchini/ baby marrows; ½ a bunch of fresh mint (15g); 30g Parmesan cheese; 1lemon Method: Cook pasta in a pan of boiling salted water until al dente. Drain, reserving a cupful of the cooking water. Meanwhile, slice the zucchini/ baby marrows lengthways, then again into long matchsticks with a knife or julienne peeler. Place a large non-stick frying pan on medium-high heat with 1 Tblsp olive oil, then add the zucchini/ baby marrows. Cook for four minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of the reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan and drizzle with 1 tsp of extra virgin olive oil before tucking in. August 20 Get It Magazine 29
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Pretoria - August 2020

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