You’re tired and time-poor, but don’t want to order in or get a takeaway. Luckily, you’ve got Professional Player on your side. These are the recipes that will get you over hump day without costing hours or effort.
King oyster mushroom skewers & steamed rice
400g king oyster mushrooms (approx 6)
2 garlic cloves, thinly sliced
2 tbsp of soy sauce
1 tsp of Chinese five-spice
4 wooden skewers, soaked in cold water for 20 minutes
3 spring onions, thickly sliced, keeping the green stems to serve
1 tbsp oil
2 tbsp of oyster sauce
Chopped spring onion
Slice the mushrooms lengthways, into ½ cm strips.
Place in a deep bowl and cover with boiling water; stand for ten minutes.
In a bowl combine the soy sauce, garlic and five-spice.
Drain the mushrooms and pour the spice mix over, combine, and set aside.
FOR THE SKEWERS
Preheat the oven to 200°C.
Fold the mushrooms in half and divide them between the four skewers, alternating with spring onion.
Place skewers in a dish, add the marinade over and set aside, preferably overnight.
Heat the oil in a shallow pan, add the mushroom skewers, pour over the excess marinade and cook evenly on all sides for 2-3 minutes.
Transfer the skewers to a lined baking tray.
Add the oyster sauce to the pan, bring to a simmer, allow the sauce to thicken.
Remove from the heat and pour over the mushroom skewers, then place in the oven for 10-15 minutes.
Divide rice between two serving dishes.
Top with the skewers pour over any excess juices from the oven tray, top with onion stems and sesame seeds
Honey & garlic pork chops
2 pork chops
Salt & pepper
1 tsp garlic powder
2 tbsp olive oil
2 tsp unsalted butter
2 cloves garlic, chopped
2 tbsp honey
2 tbsp water
2 tbsp rice wine vinegar
450g of ready-made mash
6 long-stem broccoli spears
1 tbsp of chopped parsley
Season the chops with salt, pepper and garlic powder.
Heat a tablespoon of oil in a pan over medium-high heat until hot.
Cook the chops on each side until golden (4-5 minutes). Remove from the pan and set aside.
Reduce the heat to medium, add the butter and melt, scraping up any bits from the bottom of the pan. Sauté the garlic in butter, then add the honey, water, vinegar and stir.
Increase heat to medium-high, simmer until the sauce reduces and thickens, stirring occasionally.
Place the pork back in the pan, baste then place in the oven for 5-6 minutes until edges brown.
Meanwhile, heat the mash as per pack instructions.
Heat the remainder of the oil in a wok, add the broccoli and stir fry for 3-4 minutes, adding a splash of water after 2 minutes.
To serve: In deep dishes add a layer of mash, add the broccoli then the chops, drizzle over the sauce from
the pan, and serve.
Teriyaki chicken, broccoli & egg noodles
2 skinless chicken breasts
2 tbsp teriyaki sauce
2 tbsp of olive oil
10 tender stem broccoli spears, trimmed and cut lengthways
250g cooked egg noodles
2 tbsp of dried shallots,
Score the chicken breast lengthways, 1cm between each cut by 1cm deep.
Place the chicken in a bowl and coat it with teriyaki sauce.
Heat 1 tbsp of oil in a pan, cook the chicken for 3-4 minutes on each side until the chicken looks blackened.
Turn off the heat and leave to stand.
In a wok heat the remainder of the oil, add the broccoli,
stir for 3-4 minutes – after 3 minutes add a splash
Remove the broccoli from the wok and set it to one side.
Into the wok add the noodles, and cook for 2 minutes, stirring continuously.
To serve: Place the noodles into deep bowls, add the broccoli, then the chicken, pour over the excess sauce from the pan, top with fried shallots and serve.
Satay beef skewers with salad & rice
600g beef rump steak, cut into 2.5cm cubes
250ml satay sauce
1 tbsp vegetable oil
450g steamed jasmine rice
350g bag Asian-style salad, with dressing
(see recipe below)
8 wooden skewers, soaked
in cold water for 20 minutes
FOR THE DRESSING, COMBINE
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp white vinegar
Place the beef in a bowl with 4-5 tbsp of satay sauce.
Stir to coat, then thread onto the skewers.
Heat oil in a large frying pan over high heat.
Cook the skewers on all sides for 6-7 minutes until browned.
Meanwhile, heat rice as per pack instructions.
Place remaining sauce in a small saucepan over medium heat, stirring for 3-5 minutes.
Add the dressing to the salad in a large bowl and mix.
Divide salad and rice between two serving dishes.
Add the skewers, satay sauce and serve.
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