Ten Minute Kitchen Season 1 Recipes – Scott Pickett
Leftover Chicken Noodle Soup
Ingredients
Frame of a whole chicken already cooked
Water or chicken stock
Leftover veggies – potato, carrot, onion, celery – diced into small pieces – approx. handful of each
Herbs – thyme, bay leaves x 2
Greens – bok choy, broccolini, whatever is in the fridge
2 smashed cloves of garlic
6 Button Mushrooms (or any mushies in the fridge)
Salt & Pepper
150-200gm Macaroni pasta
Olive oil and Extra Virgin OO
Method
Remove any remaining meat from the chicken frame and set aside
Chop frame into smaller pieces and place in a large pot and cover with water or chicken stock or half/half, and turn onto high heat.
Add vegies to pot, in order of cooking time – onion, potato, carrot, celery
Add thyme, bay leaves and garlic
Bring to a boil, and then turn down to simmer, and skim
Add pinch of salt & pepper
Cook for 30-40mins
Remove the chicken bones (don’t stress if a few small ones in there, just be careful when you are eating)
Add pasta and cook for 10-12mins
When pasta is cooked, chop your green and add along with shredded chicken meat.
Bring back to boil, season to take
Serve in bowls, drizzle with EV Olive Oil and sprinkle chopped herbs over the top.
Rigatoni, Sausage Ragout, chilli & basil
Ingredients
1 x brown onion – sliced (can use white, red or spring)
300-400gm Rigatoni pasta
Olive Oil
1 x Long Red Chilli – chopped finely, and seeds removed if you don’t like a lot of heat (Can be green or dried)
3-4 Sausages (beef, chicken or pork is fine) – cut into chunks
Leftovers from fridge or pantry – semi dried or fresh tomatoes, roasted red pepper, olives (fresh or jarred)
300ml of Passata or Sugo (can also use crushed tinned tomatoes or fresh tomatoes)
Salt & Pepper
A few Basil leaves and grated parmesan to garnish
Method
Turn on pot of water for pasta and salt
Heat pan, add glug of OO
Add chilli and onion and cook until caramelised
Add sausage pieces and cook for 4-5mins
Add your leftover ingredients (tomatoes, peppers, olives etc./)
Let all the ingredients saute for another 2-3mins
Add passata, bring to a simmer
Season to taste, add a pinch of white sugar to balance
Add 200-400gm of cooked pasta to the pan, and stir through, allow to heat through for 2-3mins
Serve in a bowl and garnish with basil and grated parmesan or pecorino.
Grilled Trout with Fennel & Orange Salad
Ingredients
1 x 15-200gm Rainbow Trout fillet per person – skin on (Can use other types of fish)
1 x whole fennel (Can also use iceberg or Cos Lettuce or a combination)
1 Red Onion and 1 Shallot (can also use white or spring onion)
1 x Orange
Olive Oil
Salt and Pepper
Pinch of sugar
Small handful each of dill, parsley – chopped finely
Chives cut into batons
1 Lemon
Method
Cut fillets into half creating a diamond shape by cutting off the ends
To make salad, pick the tops of the stalk of the fennel and then shave the bulb thinly with mandolin or knife (1 bulb of fennel serves 2-3 people)
Cut onions into fine slices
At this stage start cooking the fish
Place grease proof paper on heavy cast iron pan, drizzle with olive oil and when at a medium heat, place fish skin side down and season the flesh side. Cook for 2-3mins
To finish salad, peel the orange, removing white pith and then cut into segments. Squeeze remaining part of orange juice over salad.
Drizzle salad with olive oil, season with salt, pepper & pinch of sugar
Throw in dill, parsley and chives
Check seasoning
After fish has cooked for 2-3mins, flip over to flesh side down for 30sec. Skin side should be crispy.
Place salad on a plate, sitting nice & high for presentation, and place fish on top.
Drizzle with Extra Virgin Olive Oil, salt and grate some lemon zest over the top.
Quick Chocolate Mousse
Ingredients
160 grams Good chocolate
2 Eggs
50 grams Sugar
50 mls Orange juice
2 leaves Gelatine – gold strength not platinum
400 mls semi whipped cream
Method
Melt chocolate in a stainless- steel bowl over a pot of boiling water, for 1-2 mins until melted and set aside
Place gelatine into a bowl of iced water
To make sabayon, crack the eggs into a stainless steel bowl and place over hot water.
While whisking add in orange juice and sugar and whisk until light & fluffy, approx. 2-3mins. The mixture should coat the spoon or form ribbons
Remove from heat
Squeeze the gelatine of excess water and add to sabayon
Once gelatine is absorbed add melted chocolate and whisk through sabayon
Fold through semi whipped cream, gently, adding a portion of the cream at a time.
Once fully incorporated, spoon into bowls and chill for 20-30mins or eat fresh.
Serving suggestion: top with a scoop of ice cream, more whipped cream or berries.
Roasted Cauliflower with Green olives, Macadamias & Sultanas
Ingredients
1 Cauliflower
150 Macadamia ( or pinenuts, almonds etc )
100 grams Raisins, sultans etc
Sprig Parsley, chives
100 grams Butter
50 grams Capers
100 grams green Olives
( anchovy, optional)
1 Lemon
Method
Cut Cauliflower into steaks leaving root and stem in tact
Place some olive oil in an oven-proof fry pan, cut size down
Season with Salt & Pepper
Place in pre-heated oven at 180-200C for 8-10mins, or until lots of great colour, turning halfway through the cooking time.
When nicely browned, remove from oven, place cauliflower onto a serving plate.
Use same pan & juices to make the vinaigrette
Add the butter, then a handful of macadamias and toast.
Add other nuts eg./ pinenuts, almonds or hazelnuts, and stir through
Add chopped olives if you have them
Butter should be sizzling and starting to brown but not burn
Add capers
Keep stirring after you add each item
Chop 4-5 anchovies and add
Add chopped herbs
Season with salt, pepper & lemon zest
Add more butter and/or Olive Oil if the vinaigrette starts to dry out
Finish with a good squeeze of lemon juice
Dress the Cauliflower with the vinaigrette and serve as a side for a shared table or as a main meal for a vegetarian.
Roasted Salmon with Shiitake Mushrooms, Coriander and Ginger
Ingredients
Salmon portions per person
250 Shiitake or any wild mushrooms
1 Coriander
Knob ginger, 2 garlic
1 Lemon
1 Shallot
50 grams Butter
1 tbsp Rice wine
1 tbsp Soy
40 mls Olive oil
Method
Ask your fishmonger to pin bone, fillet and leave skin on
Leave Salmon in fridge overnight uncovered to dry out slightly
Place baking paper in bottom of heavy base pan and turn on to a gentle medium heat
Drizzle Olive Oil on paper
Season fish both sides and the place in pan, skin side down.
Allow salmon to cook gently for approx. 8-10mins. When cooked half way through, turn over for 30 secs and rest
While salmon is cooking, slice the mushrooms, finely slice shallots and roughly chop the coriander, leaving a few leaves aside for garnish.
Once Salmon is cooked, turn off heat and leave in pan to rest for 1-2mins and then remove from pan, remove paper, and turn heat back on
Add butter and a good glug of olive oil, and heat it to foaming stage.
Add mushrooms and saute for 30-60 secs
Add shallot and cook until soft
Microplane or grate ginger finely straight into pan (you can use dry ginfer, if you don’t have fresh, but use a ¼ of the quantity
Add a bit more butter and/or Olive oil if required
Once sizzling again add coriander, 1tbsp light soy, and 1tbsp rice wine vinegar
Add squeeze of lemon juice, there is no need to season, as we have added the soy.
To plate, place salmon on serving plates skin side up and spoon mushroom mixture and juices over the top. Garnish with coriander
Serve with sautéed boy choy or spinach, a rocket salad or Coleslaw.
Bresaola with rocket & pickles (& how to make vinaigrette 2 ways)
Ingredients
300 grams Bresaola
200 grams Rocket
1st Vinaigrette (Mustard Vinaigrette)
1 egg yolk
1 tsp seeded or whole grain mustard
50ml verjuice
100 mls Olive oil
2nd Vinaigrette (Balsamic Vinaigrette)
30 mls Balsamic
70mls Olive Oi2
Salt & Pepper
White sugar
100 grams Parmesan
A few Pickled onion, red, white
Variety of herbs from your fridge
Method
- Use some salt cured meat like Bresaola, which is from Beef, or you can use Prosciutto, ham or salami
- To make 1st vinaigrette – separate the egg, using one yolk for approx. 2-3 people
- Whisk and then add mustard, then add verjuice and and Olive Oil and whisk until creamy
- Taste and add more olive oil to balance if too sour
- Season with salt & pepper
- At this stage you can add any chopped herbs you have (chervil, chives or parsley are good)
- To make 2nd Vinaigrette – In a small bowl, whisk olive oil into balsamic vinegar. It will split, but that’s ok. You can store in a bottle in the fridge, and just shake and use when needed.
- Season with pinch of salt, pepper and sugar
To Plate
- Place Bresaola on the plate in any design you like.
- Dress rocket with pickled onions and place some directly onto the Bresaola
- Grate parmesan over rocket
- Sprinkle chopped herbs over rocket
- Dress leaves with Balsamic vinaigrette, tossing through lightly
- Place a small pile of the rocket salad in the middle of the Bresaola, then drizzle mustard vinaigrette around the side over the Bresaola
- Finish with some more grated parmesan.
Quick Steak with Black Pepper & Mushroom Sauce
Ingredients
1 x 250-300gm Porterhouse steak per person
50 mls olive oil
250 grams mushroom ( button, pine, field mushroom etc )
250 mls veal or chicken stock
100 mls cream
50 grams butter
Lots of fresh black pepper
Herbs to finish, parsley, thyme etc
Season steaks with Salt & Pepper
Heat heavy base pan and add a good glug of Olive Oil
Pan needs to be very hot. When it is smoking, add the steaks and cook for 3-4mins each side and then rest for half the total cooking time.
In the same pan, saute mushrooms, deglaze with red wine, reduce by half then add some veal or chicken stock , recue by half again. To finish add a splash of cream, butter, lots of freshly ground black pepper, parsley and thyme.
Slice the steak ( if you want) and pour over the black pepper and mushroom sauce
