Jan Bilton: Make life easy and pile it in one pan (+recipes)

Go Go Chicken

One-dish meals meals are winners. Most are quick and easy to prepare and of course there is the bonus of less washing up.

Many peasant dishes were created in one pan simply because cooking facilities were limited. Yet many are still favourites. For example the basic stew, Pot au Feu, French for "pot on the fire" was originally a cooking pot that was left over the fire and into which was thrown whatever food and scraps happened to be available. There are no absolute guidelines about what it should contain, however, in general it will combine beef cuts, bones such as marrow and oxtail, bacon, sometimes lamb or chicken, vegetables (potatoes, carrots, onions, leeks, turnips) and herbs all simmered in stock.

The French quiche could also be classed as a one-pan meal and it is often served with a crisp refreshing salad on the side.

The Italians love their lasagne and although it requires some time-consuming culinary construction, there is a balance of carbohydrate, protein and vegetables plus an assortment of captivating flavours.

An Indian curry might combine meats or an assortment of lentils or beans plus other vegetables (potatoes, peas, onions, tomatoes) and an array of enticing spices.

But one of my favourite Sunday night dinners is pure Kiwi - pumpkin, kumara, onions, garlic cloves, capsicums and courgettes, quick-roasted in olive oil and herbs, served with crumbled feta and black pepper and accompanied by a good pinot noir.

RECIPES

GO GO CHICKEN

Kumara or pumpkin could be baked on the rack alongside the roasting pan or chunks added to the vege mix.

2 medium onions
4 large ripe tomatoes
1 capsicum, any colour
2 medium courgettes
6-8 chicken drumsticks (about 1kg), skin removed
4 cloves garlic
1 tsp each: mixed dried herbs, smoked paprika
2 tbsp each: olive oil, balsamic vinegar
Freshly ground black pepper, to taste

Preheat oven to 180C. Peel and cut each onion into 6 wedges. Quarter tomatoes. Seed and cut capsicum into 6 wedges. Diagonally cut each courgette into 4 pieces. Place all vegetables in a large baking dish about 30cm x 25cm. Top with chicken.

Squash garlic and add to baking dish. Sprinkle chicken with mixed herbs and paprika. Drizzle with combined oil and vinegar. Season.

Bake for about 1 hour, until chicken is tender and cooked. Baste once or twice during cooking. - Serves 4.

SQUID, CHORIZO & CHICKPEAS

6 ripe medium tomatoes, chopped
1 onion, peeled, quartered and sliced
4 cloves garlic, peeled then smashed
400g-500g squid rings, thawed if frozen
390g can chickpeas, washed and drained
3 tbsp olive oil
1 tsp smoked paprika
1 cup water
1 bunch thyme, tied with string
2-3 fresh chorizo sausages
1 & 1/2 cup frozen peas
Freshly ground black pepper, to taste

Place tomatoes, onion, garlic, squid rings, chickpeas, olive oil, paprika, water and thyme in a Dutch oven or heavy-based saucepan. Cover, bring to the boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Squeeze meat from sausages, making 4 little balls from each. Add to saucepan. Simmer for 5 minutes. Add peas and black pepper. Continue cooking for another 5 minutes.
Serve in bowls with plenty of crusty bread to mop up the juices. - Serves 4.

LENTIL, KUMARA & CAVOLO NERO STEW

Silverbeet or kale could replace the cavolo nero.
1 each: large onion, carrot, diced
2 stalks celery, diced
4 cloves chopped garlic
2 tbsp olive oil
1 tsp mixed dried herbs
3 cups boiling water
300g kumara, peeled and diced
1 cup red lentils, well washed
400g can diced tomatoes
salt and freshly ground black pepper to taste
2 cups thinly sliced cavolo nero (discard thick stalks)

Saute onion, carrot, celery and garlic in oil in a large saucepan, until softened. Stir in herbs, water, kumara and lentils. Cover and simmer for about 20 minutes until kumara and lentils are just cooked. Add tomatoes, seasonings and cavolo nero. Simmer until cavolo nero is tender.

Great served in bowls topped with sour cream or coriander pesto. (1 bunch coriander, 2 tbsp olive oil, 1 tbsp lemon juice and 3 tbsp pine nuts, pureed until smooth). - Serves 4.

ONE-PAN PRAWN PASTA

5 cups water
300g fresh fettuccine
1 onion, thinly sliced
12 cherry tomatoes, halved
4 cloves garlic, sliced
1 chilli, seeded and sliced
1/2 cup basil leaves
2 tbsp olive oil
24 raw prawns, shelled and deveined

Bring water to the boil in a large saucepan. Add all other ingredients except prawns. Boil until pasta is just cooked, stirring often. Add prawns and poach 1-2 minutes, until pink.
Drain and serve in bowls. Great seasoned with freshly ground black pepper, a little extra olive oil and grated parmesan cheese. - Serves 4.