Last month, when I was getting ready for my trip, I had a big couple of days cooking and taking photographs of things so I wouldn’t be pressured to be blogging on the road. Rather than waste all that food, I invited a few mates around for a pot luck farewell dinner.
A great old night was had by all. The award for most popular dish of the night went to my little Baileys cheesecakes. A no-brainer really, although I had a slight bias towards my honey icecream – but that’s more about my icecream addiction than anything else.
For the savoury dishes I was pretty sure that my pasta with sausages and crushed peas was going to be the favourite but was pleasantly surprised that the recipe I’m going to share with you today enjoyed all the accolades. Yes a humble dish of couscous with canned tuna and cherry tomatoes. I knew I was going to love it, but wasn’t so sure that it would be a crowd pleaser.
Towards the end of the evening my good mate Keir was kind enough to say how much he’s been enjoying the 5 ingredients | 10 minutes recipes on stonesoup lately. But he felt that while I might be able to whip them up in no time at all, that he would struggle to make them that quickly.
Now Keir is no kitchen slouch. I’ve enjoyed many a fine roast meal at his democratic dining table, so I was a bit shocked that he thought he wouldn’t be able to keep up the pace.
Which got me thinking – how about you guys out there?
Am I dreaming when I say that something is going to take 10 minutes? Or do you think I’m on the mark? I’d love to know your thoughts.
If you’re up for it, I’d love it if you cooked one of my 5 ingredients | 10 minutes dishes and timed yourself like I do and report back in the comments. I’m super interested to know.
[5 ingredients | 10 minutes]
couscous with tuna & cherry tomato sauce
I LOVE tuna in all its forms but I know there are some tuna snobs out there who think that the tinned stuff is bad. Trust me, good quality tuna in olive oil can be a thing of beauty – granted it is completely different to fresh tuna – think of it as a totally new food. And it’s so handy to have in the pantry for an emergency meal.
1/2 bunch green onions (scallions or shallots), chopped
2 cloved garlic, finely sliced
1 medium tin tuna in olive oil (190g or 7oz)
1 punnet cherry tomatoes, halved
Boil the kettle.
Place couscous and scallions in a medium saucepan. Pour over 3/4C boiling water, 2T olive oil and a generous seasoning of salt and pepper. Stir and cover. Stand.
Place garlic, tuna and tomatoes in a medium frying pan over a high heat. Cook, stirring freequently until the tomatoes have broken down a little and everything looks saucy. Taste and season.
Fluff couscous with a fork. Taste and add a little more salt and pepper if needed. Serve cousccous topped with the tomato sauce.