The 2008 publication of Just Four Ingredients is a varied collection of recipes from sauces and snacks through to soups, mains, cakes and desserts using, as the title states, just four ingredients. Drinks, including juices, frappes and smoothies are also included.
Unlike other four ingredient publications, the recipes do not rely on pre-packaged products and therefore do not skimp on quality ingredients or on taste.
The recipes are easy to follow and offer great time-saving options high on quality and flavour, particularly in the mains section.
The book was compiled through the resources of Women’s Weekly by Pamela Clark and Cathie Lonnie. Each recipe includes nutritional information compiled by Belinda Farlow, making it easy to choose healthy options or to moderate portions. The nutritional count lists fat content, calories, carbohydrates, protein and fibre amounts per serve.
The recipes are flavoursome and eclectic with some innovative twists on sides such as ‘mustard and honey-glazed toasted kumara’ and ‘green beans almondine’, which adds extra flavour and crunch to the humble bean with finely chopped bacon and slivered almonds and cooked with a little butter.
Although all recipes, with their short ingredient list, are simple there are also basic foods included such as potato wedges, baked potatoes, cupcakes and hedgehog slice.
My personal favourites though, are the mains that look like you’ve gone to a lot more effort than you have. Some examples are below (wording and serving suggestions have been changed):
Tarragon chicken skewers
4 chicken breast fillets, thickly sliced
1 Tbsp fresh tarragon, finely chopped
1 Tbsp mustard
Thread equal portions of chicken onto each of 12 skewers. Combine tarragon and mustard and coat the chicken using fingers or the back of a spoon. Place skewers in a covered dish and refrigerate 30 minutes. In a large frying pan, cook skewers with a little oil until lightly browned and cooked through. Serve with a fresh green salad and cherry tomatoes.
Tandoori lamb cutlets
¼ cup tandoori paste
¼ cup yoghurt
1 Tbsp lemon juice
12 french-trimmed lamb cutlets (600g)
Combine tandoori paste, yoghurt and lemon juice in a large bowl. Turn cutlets in the mixture until adequately coated. Lamb can be cooked on a heated, oiled grill plate, grill or barbecue until both sides are browned and cooked to taste.
Sesame and chilli lamb
½ cup toasted sesame seeds
½ tsp dried chilli flakes
2 Tbsp oil
800g lamb backstraps
Combine first three ingredients and toss lamb into the mixture to coat. Cook on heated, oiled grill plate, grill or barbecue until browned and cooked to taste. Cover and stand 5 minutes before slicing thickly. Serve with roast or steamed vegetables or a summer salad.
Hoisin sweet chilli lamb and vegetable stir-fry
750g lamb strips
400g selection of stir-fry vegetables of choice (such as broccoli, capsicum, baby sweetcorn, carrot)
1/3 cup hoisin sauce
2 Tbsp sweet chilli sauce
In a heated and oiled wok, stir-fry lamb in batches until cooked through. Set aside and stir-fry vegetables until almost tender. Return lamb to the wok and add sauces and 2 tablespoons of water. Heat through.
Fish in macadamia butter
½ cup macadamias
80g butter
1/3 cup finely chopped fresh coriander
4 x 200g white fish fillets
In a large frying pan, dry-fry nuts over low heat, shaking pan constantly and until fragrant. Remove from heat. Chop coarsely once cooled.
In the same pan, melt butter and cook nuts and coriander for 1 minute while stirring. Add fish until cooked through, turning halfway. Place fish on each plate and drizzle with butter and macadamia. Serve with steamed green beans.
Chicken with roasted cherry tomato and basil sauce
500g cherry tomatoes
4 chicken breast fillets (800g)
¼ cup coarsely chopped fresh basil
¼ cup cream
Preheat oven to 200’C/180’C fan-forced. In a large, shallow baking dish, place tomatoes and spray with cooking oil spray. Roast uncovered for about 20 minutes, or until tomatoes soften.
Meanwhile, in a large, oiled frying pan, cook chicken until cooked through. Cover and stand 5 minutes.
Blend half of the tomatoes until smooth. Place in a medium saucepan with basil and cream. Cook, stirring over low heat, until heated through. Serve chicken topped with sauce and remaining tomatoes.
Beef sirloin with herb butter
60g butter, softened
1 clove garlic
¼ cup finely chopped fresh mixed herbs
4 x 250g beef sirloin steaks
In a small bowl, stir together the butter, garlic and herbs. Place on a piece of cling wrap and shape into a rectangular block. Wrap firmly and refrigerate until firm.
In a large frying pan, cook beef in a little oil until both sides are browned and cooked to your taste. Cover and stand 5 minutes. Top steaks with equal portions of the butter block and serve with roasted or steamed vegetables and potato.
Veal saltimbocca
4 x 100g veal schnitzels
4 fresh sage leaves
4 rindless middle bacon strips
1 cup dry white wine
Roll each schnitzel and top with sage leaves. Wrap one bacon strip around each and secure with toothpicks. In a large, oiled pan, cook with bacon seam down, turning occasionally until cooked. Remove from pan.
Pour wine into pan and bring to the boil while stirring. Boil until liquid is reduced by half. Serve saltimbocca drizzled with sauce. Serve with potato wedges and green salad.
Creamy garlic and herbed chicken
4 chicken breat fillets
3 cloves garlic, crushed
300ml cream
2 Tbsp coarsely chopped fresh oregano
In a large, oiled frying pan, cook chicken until cooked through, about 15 minutes. Remove from pan and cover to keep warm.
In the same pan, cook the garlic, stirring for 1 minute. Add cream and bring to the boil. Reduce heat and simmer uncovered for about 5 minutes or until mixture thickens slightly. Stir in oregano. Serve with sauce drizzled over chicken and steamed green vegetables.
The book offers many more recipes to tantalise and encourage a varied palate. A second edition in the series is also available and is titled Just Four Ingredients Fast, from Women’s Weekly and ACP Publications.
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