Notice to the always busy #girlboss who have neither the time nor the inclination to spend hours in the kitchen! With his new book Hop au four! Quickly published by Webedia Books , Rukmini Iyer makes us a promise that cannot be refused: “ 10 minutes of preparation, 30 minutes in the oven and presto, a complete, tasty and gourmet dish ”.
Family dinner, lunch box at noon, romantic evening or large festive table ... If your oven is working and you can't stand to see pots and pans piling up in your sink, this book is for you.
As a teaser, we have selected our favorite dishes: lamb in a pistachio crust and roasted vegetables with herbs, prawn curry from Kerala, or cod in a crust and its green vegetables, all you have to do is make your choice!
Lamb in a pistachio crust and roasted vegetables with herbs
The ingredients for 2 people:
150 g baby carrots, halved lengthwise
200 g mini zucchini, halved lengthwise
400 g canned white beans, drained and rinsed
1 C. tablespoon olive oil
2 tbsp. teaspoon sea salt
freshly ground black pepper
about 350 g of rack of lamb dressed à la française
2 tbsp. 1 teaspoon Dijon mustard
40 g of fairly finely chopped pistachios
finely chopped 1 small bunch of fresh mint leaves
juice of ½ lemon
1 C. extra virgin olive oil
Recipe :
Preheat the oven to 180 ° C. Gather the carrots and zucchini , beans , olive oil, 1 tbsp. salt and a good turn of the pepper mill in an ovenproof dish. Mix well.
Rub the rack of lamb with 1 tbsp. of salt, then place it on the vegetables. Brush top and sides of meat with mustard , then cover top with crushed pistachios evenly, pressing lightly. Bake for 25 min.
Remove the dish from the oven, place the rack of lamb on a cutting board and let stand 10 min. Meanwhile, season the vegetables with the mint , lemon juice and extra virgin olive oil, then taste and adjust if necessary.
Once the lamb has rested, cut it into neat medallions using a sharp knife, positioned slightly at an angle to cut between the bones. Collect the meat juice left on the board. Arrange the medallions harmoniously on the vegetables, pour in the juice, and serve immediately.
Kerala prawns curry
The ingredients for 2 or 3 people:
220 g of vine cherry tomatoes (with their stems), cut in half
1 green pepper, finely chopped
1 coarsely chopped onion
1 piece of fresh ginger, d 2 cm, grated
2 tbsp. mustard seeds
1 C. freshly ground black pepper
1 C. 1 teaspoon ground coriander
1 good c. 1 teaspoon ground cumin
½ tsp. teaspoon ground turmeric
1 C. 1 teaspoon ground red pepper
some curry leaves
1 C. teaspoon sea salt
1 C. oil soup
40 cl of canned coconut milk
300 to 350 g of raw prawns
100g coarsely chopped spinach leaves
juice of 1 lime
1 handful of coarsely chopped fresh cilantro
Recipe :
Preheat the oven to 180 ° C. Place the cherry tomatoes with their stems, green pepper , onion , ginger , all the spices, salt and oil in a baking dish, and toss well to coat the ingredients evenly.
Bake for 15 to 20 min. If your oven gets very hot, and the ingredients start to darken, take them out after 15 min.
Remove the stems from the tomatoes, crush them, add the coconut milk , prawns and spinach leaves , then bake again for 9 to 10 min, or until the prawns are pink and just cooked through .
Taste and season with lime juice and a little salt if necessary, sprinkle with fresh cilantro , then serve with flat breads (such as pita or focaccia bread) or white basmati rice.
The tip to know: “ If you prefer your curry thicker, use only half the coconut milk, or 20 cl of canned coconut cream ”.
Cod in crust, broccolini, peas and beans
The ingredients for 3 or 4 people:
4 cod fillets
300 g broccolini
300 g frozen peas
2 zucchini cut into 0.5 cm half-slices
2 tbsp. tablespoon olive oil
1 C. teaspoon sea salt
freshly ground black pepper
400g canned lima beans, drained and rinsed
4 tbsp. 1 teaspoon green pesto
4 good c. panko breadcrumbs or white breadcrumbs
zest and juice of ½ lemon
1 large bunch of finely chopped fresh basil leaves
Recipe :
Preheat the oven to 180 ° C. Place the broccolini in a salad bowl, cover them with boiling water and let them blanch for 2 minutes. Drain well. If the stems are very thick, cut them in half lengthwise.
Combine broccolini, frozen peas and zucchini in a large baking dish. Season with 1.5 tbsp. tablespoons of olive oil, salt and a good turn of black pepper.
Place the cod fillets on the vegetables, spread the pesto in an even layer on each of them, sprinkle with breadcrumbs , then drizzle with ½ tsp. tablespoons of olive oil. Garnish with black pepper, then bake for 20 to 25 depending on the thickness of the fillets.
When finished cooking, stir in the beans , lemon zest and juice, and basil . Serve hot.
Hop, in the oven! Rapide , Rukmini Iyer, ed. Webedia Books, € 19
© David Loftus
Also discover Michel Sarran's forest pan
