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Food

26th Oct 2015

5 three-ingredient dinners to try this week

Disclaimer: So I know this is billed as three ingredient dinners but please don’t be too pedantic. I’m going off the fact that certain spices, salt, pepper and olive oil are pretty much store cupboard items that can be found in most kitchens.

1. Chicken Thighs with lemons and honey

Serves 2

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Ingredients:

6 chicken thighs

2 tablespoons olive oil

2 tablespoons honey

1/2 lemon, thinly sliced

Method:

1. Preheat oven to 200°C. Line a roasting tin with greaseproof paper and arrange the thighs inside.

2. Drizzle over the olive oil and honey and arrange the lemon slices over the top with a good sprinkle of sea salt flakes and black pepper.

3. Roast for 40 minutes, turning halfway through, until the chicken’s juices run clear and the lemon is nice and charred.

2. Steak with mushrooms and roquefort

Serves 2

steak

Ingredients:

2 steaks

2 tablespoon olive oil

Sea salt flakes and black pepper

250g mushrooms sliced

70g roquefort cheese

Method:

1. Pour half the olive oil over the steaks and sprinkle with a little salt and pepper. Heat a non-stick frying pan over a medium high heat and cook the steak to your liking: For a sirloin steak (2cm thick approx) cook 1 1/2 minutes each side for rare; 2 1/4 minutes per side for medium and 4-5 minutes each side for well done. Allow the steak to rest to about 10 minutes.

2. While the steak is resting throw the mushrooms into the steak pan and stir until cooked, then crumble in the cheese and allow the heat of the mushrooms to melt the cheese. Serve with greens or spud.

3. Salmon and wasabi burgers

Serves 2

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Ingredients:

3 salmon filets, skin removed

1 tablespoon wasabi paste

1 tablespoon soy sauce

3 spring onions, peeled and sliced

Method:

1. Put the salmon and wasabi in the food processor and pulse to blend. Add a dash of soy sauce and mix in along with the onions. Form the mixture in four salmon patties.

2. Heat a little oil in a non-stick frying pan over a medium high heat and cook the burgers for about 4 minutes each side or until firm and cooked through.

4. Cajun white fish with rice and guacamole

Serves 2

fish

Ingredients:

2 filets of cod (or preferred white fish)

2 tablespoons cajun spice mix

1 avocado

1 lime, half for juice and half to serve

1 clove garlic

Rice to serve

Method:

1. Preheat the oven to 200°C. Coat the fish with the cajun spice and place them on a lined oven tray. Bake for about 30 minutes until browned and firm.

2. Mash the avocado with the juice of half the lime, the garlic and a little salt. Serve the fish on rice topped with the avocado and lime wedges.

5. Macaroni and cheese

Serves 2-4

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Ingredients:

4 cups milk

2 cups macaroni pasta

1 cup grated cheese (emmental or gruyere is particularly nice or a combination of cheeses)

Method:

1. Place the milk in a pot and bring to the boil. Add the pasta and reduce the heat to keep the milk from boiling over. Cook for about 10 minutes or until the pasta is cooked.

2. Stir in the cheese along with a little salt and pepper and allow to melt. The sauce will thicken slightly as it cools.