Jan Bilton: Cheat so you can join in the fun (+recipes)

Ham Sliders

This is the time of the year when even the most meticulous and dedicated cook is allowed to cheat a little. No one wants to spend hours in the kitchen while others are playing cricket on the lawn, swimming, or lazing about reading a book.

My cheat bag includes 90-second rice, express rice or similar. It comes in a multitude of mixtures and one of my favourites is a rice and chia combo. Chia seeds are one of the superfoods, high in calcium and other minerals plus fibre.

When the seeds are mixed with water a gel is formed which slows the release of carbohydrates in the body providing a "full" feeling.

Chia has a nutty flavour that enhances rice and that's the main reason the 90-second combo is in the pantry year-round. Alternatively, cook a large pot of long-grain rice and freeze it in meal-lot quantities.

Both can be used in salads, stir-fries, kedgerees or just reheated and served as an accompaniment.

Using meat leftovers in salads, stacks and stir-fries is also a time saver.

Mince some leftover meat in the processor, combine it with a little mashed potato and Thai green or red curry paste and you have the basis for some flavoursome Thai cakes to cook on the barbecue or in the frying pan.

Dried pasta is another standby.

Boil it until just cooked, refresh under cold water and store in the refrigerator.

You can simmer it again briefly and serve topped with a bolognese prepared from minced ham or turkey. Or rinse under hot water to separate the pasta, drain well and combine with some mayo or dressing plus veges and diced leftover cooked meat.

During summer holidays desserts seem to be in demand more than during the rest of the year. They replace the energy expended while swimming and surfing. A simple dessert platter could include Christmas cake, fruit-mince pies, chocolates that were included in the festive stocking and fresh fruit such as cherries, strawberries, sliced nectarines. Serve with icecream, whipped cream or yoghurt.

RECIPES

HAM SLIDERS

Small slider buns are sold at delis and some supermarkets. They can be frozen. Sliders are a popular sharing plate at many restaurants.

1/4 cup mayonnaise
3 tbsp Japanese-style dressing or mayo
12 small slider buns or dinner rolls
3 Swiss cheese slices (about 30g), quartered
250g shaved or thinly sliced ham
1 spring onion (green part only), diced

Sauce:
75g butter, melted
1 tbsp each: whole cumin seeds, Dijon mustard, diced shallot
1/4 tsp each: Tabasco sauce, Worcestershire sauce

Combine the two mayos in a small bowl. Halve the buns and spread with the mayo mixture. Place a slice each of cheese and ham inside each roll. Sprinkle with the spring onion.

Place the rolls in a roasting pan just large enough to hold them closely together. The rolls can be prepared to this stage, covered and refrigerated for 2-3 hours.

Whisk ingredients for the sauce. Pour evenly over buns. Stand for 10 minutes for the butter to set slightly.

Set the oven to 180C. Cover buns with foil and bake for 15 minutes until cheese is melted. Uncover and cook until the tops are golden. Serve warm. Great with a salad. - Serves 4

STIR-FRIED LEMON CHICKEN

This sauce is great with stir-fries of chicken or seafood.

Lemon Sauce:
Finely grated rind 1 lemon
1/4 cup each: lemon juice, chicken stock
2 tbsp each: light soy sauce, sugar
1 tbsp cornflour

Chicken:
2 tbsp canola oil
Freshly ground black pepper
500g skinned and boned chicken, thinly sliced
1 yellow pepper (capsicum), seeded and thinly sliced
2 spring onions, diagonally sliced
3-4 cups cooked rice
4 slices lemon

Combine sauce ingredients.
Heat the oil in a wok or frying pan. Season the chicken. Stir-fry in batches until just cooked. Remove to one side. Stir-fry the pepper and spring onions until crisp-tender. Whisk sauce ingredients to combine again and add to the wok, stirring until thickened. Return chicken to the pan and heat through.

Great served on rice topped with a twist of lemon. - Serves 4

THAI PRAWNS WITH TAMARIND DRESSING

Frozen prawns are useful for salads or stir-fries. The lemony-flavoured tamarind puree is sold in jars by supermarkets and Asian food stores. Use in dressings, sauces, marinades and stir-fries.

Tamarind Dressing:
1 tbsp tamarind puree
3 tbsp each: grated palm sugar or light brown sugar, fish sauce, lime juice
Prawn Salad:
36 deveined, cooked and peeled king prawns
3 shallots, diced
2 stalks lemon grass, diced
2 kaffir lime leaves, finely sliced
3 tbsp finely julienned root ginger
1 red chilli, seeded and sliced
1/3 cup each: coriander leaves, mint leaves

Whisk tamarind puree, palm sugar, fish sauce and lime juice until smooth. Chill until required. Carefully assemble salad ingredients in a large bowl. Just before serving, carefully toss with the dressing. - Serves 4 as a light meal

TURKEY STACK WITH ROASTED PINEAPPLE

An elegant presentation for leftover turkey, ham or lamb.
25g butter or margarine
4 parsnips
4 slices fresh pineapple, halved
6-8 thick slices cooked turkey

Sauce:
1/2 cup apricot jam
1/3 cup pineapple or orange juice
Set oven to 180C.

Melt the butter or margarine in a roasting pan in the oven.

Peel the parsnips and cut lengthways into thick slices. Place in the roasting pan, turning to coat well. Roast for about 30 minutes, adding the pineapple slices for the last 10 minutes.

Warm the turkey through slightly in the microwave or wrap in foil and heat in the oven for 5-10 minutes.

On a serving plate, place one slice of turkey, top with half the parsnips and pineapple. Repeat the layers. Warm the apricot jam and fruit juice and drizzle over the top. - Serves 4