One Pot/Pan Dishes- Cooking On The Road
Also perfect for the lazy chef within, one pot or pan and little else. Dinner time was never easier.
They say that the Italians “Live To Eat” but the British “Eat To live”. However I would say that isn’t strictly true anymore. The UK is in the midst of a food revolution, with the high street been dotted with fewer fast food conglomerates and more independent gastro-spots. The British LOVE to eat these days and it’s not a generational thing either, from millennials to baby boomers and even to Gen Z, every one enjoys heading out with good company and eating incredible food. This LOVE also finds itself back to the dinner table. Home cooks strive to keep things interesting, nutritional and totally delicious.
But what about those of us who either want a super easy dinner option or we are out on the road? Caravan, converted horsebox, or camping, we need some one pot wonder recipes that are super easy and still get the pat-on-the-backs, cheers and empty plates at the end! So we have compiled just 5 of our favorites. We will need to get back to you with more options as we are feeling VERY gastro-curious. For the moment, we hope you love these one pot/pan wonders and find them as easy as we did.
Thai Red Curry (Vegan)
Ingredients: Thai red curry paste, a nut or vegetable oil of your choice, green beans, sugar snap peas, mushrooms, red peppers, bamboo in a jar, coconut milk, ginger, garlic, basil or coriander to garnish, glacé noodles like vermicelli or rice noodles.
Method: Okay okay, so we are cheating a little bit by starting out pre-made red curry paste. But why not cheat when you can get your mitts of really good curry paste from supermarkets all over the world. Of course it isn’t the same as eating from a street vendor in Thailand but nothing really is. Anyhow, start by chopping a small clove of garlic and a little ginger, about half a thumbs worth (there is some already in the paste) which I know seems silly as these ingredients are present in the paste BUT it helps pack extra flavor into the veggies. Take your pan or pot, add a good glug of the oil and add the garlic, ginger and the paste, about half a pack. Ensure the hob is turned up to a really high heat, we are going to fry the veggies fast but also to begin cooking the paste. Add in the chopped veggies and flash fry, keep moving the food around to prevent burning. After just a few minutes turn the heat right down and add in the coconut milk, stir for a minute or 2 and add the noodles. Let the pot cook out on a lowish heat until the noodles are soft. Serve up with the herb garnish and some spring onion as well!
Pesto Pasta (Vegan)
Ingredients: basil, mint, parsley (fresh), garlic, pine nuts,salt, pepper, olive oil, lemon juice, farfalle pasta, tomatoes and salad to serve.
Method: This pesto is so super duper easy it’s almost criminal. Take your pot and fill it with water. Let the water heat up and add some salt. In the meantime you can make the pesto, if you have a nutribullet or a mini blender, that’s more preferable but if you don’t, a pestle and mortar will work OR even an empty bottle of wine and a sturdy bowl. No standing on ceremony with this recipe, simply rip a small handful of each of the herbs and place in the nutribullet or bowl, add a good meaty clove of garlic, salt, pepper, good quality olive oil, and the pine nuts. Blend and or bash until it produces the pesto you know and love! Finish the pesto with a squeeze of lemon for a little freshness. Throw in the pasta once the water is boiling, once the pasta is al-dente, drain but retain a little of the starchy cooking water, this helps bind the pesto and the pasta, If you aren’t vegan and you can’t resist a little cheese, feel free to add in some Parmesan, Peccorino or Grana Padano. Either would be delicious. Serve the pesto pasta with some tomatoes and salad. Healthy, simple and a real crowd pleaser.
Saffron Orzo Stew (Veggie but can be vegan)
Ingredients: Orzo, garlic, onion, celery, carrot, veggie stock, tomatoes, spring onions, parsley, Parmesan, saffron, crusty bread to serve.
Method: Orzo is a delicious rise shaped pasta, it’s PERFECT in stews, casseroles and for stuffing! Its cheap too which is always an added bonus. Don’t be afraid of the saffron either, its available in a powdered form which is much more cost efficient, it’s worth having it in the back of your cupboard as saffron transforms a peasant style dish into something with a little air of luxury. You will also learn a few Italian cooking basics in this dish like the art of the “soffritto”. The soffritto is the base of most Italian sauces and stews, so; chop the celery, onion and carrot into small dices so everything is the same size. Take a big fat garlic clove and chop that too. Add everything into a pan with a good glug of olive oil and let everything sweat a little on a low to medium heat and voila, a soffritto. Once the ingredients have softened, boil a kettle and add 2 stock cubes into the dish with the hot water. Then pop the orzo in with a pinch of saffron, season generously with salt and pepper. Stir then add in the chopped tomatoes. Let everything cook until the orzo is soft. Serve with some crusty bread, garnish with parsley and a load of grated Parmesan. This dish is vegan without the Parmesan. Either way, its comfort in a bowl- warm nourishing and totally comforting.
Spanish Sausage Casserole
Ingredients: Garlic, onion, olive oil, Chorizo sausage, sausage (choose your faves), paprika, chili flakes, chili powder, tinned tomato, salt, pepper, peppers, mushrooms, red wine vinegar, egg, crusty bread to serve.
Method: A total winter warmer or served with salad in the summer to lighten it up. This dish is a one pot wonder in the very meaning. Start by frying the Chorizo on a nice high heat, fry for 3 or 4 minutes until the Chorizo is browned and has produced some oil. In the same pot, add in the garlic and onion and cook everything together until the garlic and onions are soft. Then add in your chosen sausage, the peppers and mushrooms and fry for a couple of minutes before adding in the chopped tomato, in the chopped tomato tin, fill it with water and add that in too. Turn the heat down a little and add in a small pinch of paprika, chili flakes and chili powder, add in more if you want the heat, otherwise, just a pinch is perfect. Make sure you season really well and leave to simmer for 20 minutes, about halfway through add just a splash of red wine vinegar to cut through the richness. After the casserole has reduced, 2 minutes before serving, give it one last stir before cracking one egg per person on top of the stew, let the egg cook on the residual heat of the casserole. Serve with some crusty bread and sit back and admire your handiwork.
Chickpea Burgers (Gluten Free + Veggie, but can be made vegan)
Ingredients: Chickpeas, peanut butter, soya sauce, spring onion, garlic, salt and pepper, olive oil, GF flour, maple syrup, egg, GF bread buns, cheddar cheese, lettuce, tomato, gherkin to serve.
Method: All you need is a pan for this dish, it’s easy and simple which is certainly the pattern here. Plus less washing up- WIN. These burgers can be made vegan as well by making just a few simple alterations. Taking some inspiration from Chinese flavors, these burgers make a great alternative to the standard veggie burger. In a bowl mix the chickpeas from the can, add a teaspoon of peanut butter, 3 tablespoons of soya sauce, chopped garlic and spring onion, salt and pepper, a good glug of oil, a dash of maple syrup and a small handful of flour. If you are sticking to the recipe, also add the egg in here but if you are vegan, water will work too. Now make sure your hands are nice and clean then get in there, use your hands to bind the mixture; if it’s too wet, add flour, if it’s to dry add a bit more water until the burger is a malleable mixture. Heat up a frying pan with a glug of olive oil, then form burgers with the mixture in your hands. They burgers will only need about 5 minutes on each side until golden brown. Considering the burgers are bursting with flavour, you don’t need any radical sauces, simply the classics of ketchup and mustard. You can warm the bread in the same pan and then you are ready to construct your burgers. On the bottom bun add the sauces, then the burger, pop a thin slice of cheddar, it will start to lovingly melt from the heat of the burger! Lastly, the lettuce, tomato and gherkin. Serve with a cold beer and preferably an amazing view and this is the perfect Friday night dinner!
So there you have it, just 5 simple recipes, nothing complex, nice and easy and perfect bases to add your own twist. Make them your own and let your confidence grow. One pot cooking doesn’t have to be boring, just use you imagination and preferably what’s around you to make cooking on the road a total pleasure!