Annabel Karmel saves the day with her super-speedy midweek recipes
Satisfying and tasty meals don't have to be time-consuming... Rustle up these meals when hunger strikes
CELEBRITY chef Annabel Karmel proves home-cooked grub can be ready to eat before your takeaway delivery arrives on your doorstep (and it's much healthier, too!).
Prawn, courgetti and sweetcorn rice wraps
Serves 4
Prep time 10 minutes
Cals 117
Sat fat 0g
For the chilli dressing
*3tbsp sweet chilli sauce
*2tbsp fish sauce
*1tbsp rice wine vinegar
*1tsp grated ginger
For the wraps
*1/2 courgette
*8 rice wraps
*75g king prawns, cooked and peeled
*4tbsp tinned sweetcorn
*4 spring onions, thinly sliced
*Lime wedges, to serve
1 To make the chilli dressing, mix all the ingredients together in a small bowl.
2 Put the courgette through a spiralizer to make courgetti. Alternatively, if you don’t have a spiralizer, you could use a coarse grater or vegetable peeler to make long strands of courgette.
3 In a shallow dish, soak each rice wrap in hot water for 5 seconds, then transfer to a board or tray. Divide the courgetti, prawns, sweetcorn and spring onion between the wraps, placing the mixture in the centre of each wrap. Spoon 1tsp of the chilli dressing on top.
4 Fold the sides of each wrap to cover the filling, then tuck in the ends and roll to make a parcel. Serve the wraps with a bowl of rice or crunchy salad, lime wedges and the remaining dressing on the side.
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Beef stroganoff
Serves 4
Prep time 2 minutes
Cooking time 13 minutes
Cals 495
Sat fat 21g
*400g beef fillet or sirloin steak, sliced into strips
*2tbsp sunflower oil
*Knob of butter
*2 onions, sliced
*2 cloves garlic, crushed
*200g brown mushrooms, sliced
*150ml Marsala wine
*100ml beef stock
*200ml double cream
*1tsp Dijon mustard
*2tsp Worcester sauce
*2tsp fresh tarragon, chopped
1 Season the beef strips all over, then set aside. Heat a deep frying pan until hot then add the sunflower oil and butter. When it’s foaming, add the beef and quickly fry for 1 minute on both sides until sealed and browned. Transfer the beef to a plate and set aside.
2 Add the sliced onions to the pan and simmer for 5 minutes until tender. Add the crushed garlic and fry for 30 seconds, then add the mushrooms and fry for a further 2 minutes.
3 Pour the Marsala wine and beef stock into the frying pan, and boil for around 2-3 minutes or until the liquid has reduced by half. Add the double cream, Dijon mustard, Worcester sauce and more seasoning. Cook for around 2-3 minutes or until the liquid has reduced by half.
4 Return the beef to the frying pan along with the chopped fresh tarragon, and gently simmer for a few minutes until heated through. Serve with rice.
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