A few weeks back now, I wrote Real Men Cook, a post extolling the virtues of cooking for men. Now, as promised, I’m back for part II and sharing my all-time personal favourites with you to try for yourselves!
My criteria for a good recipe are pretty simple: it has to be fast, easy, tasty, filling, and nutritious – which I think all of these recipes are! Below you will find the full details for my podium of top recipes, the three dinnertime meals I most enjoy cooking and have had great feedback on. None of them take more than 30 minutes to make all in – so try them out and discover those cooking skills you never knew you had!
Serves 1 | Prep time 5 minutes | Cook time 15 minutes
1159 calories | 87g protein | 80.4g carbohydrates | 55.4g fat
Image credit: Pinterest
220g boneless, skinless chicken breast
½ cup flour
¼ tablespoon salt
Pinch of black pepper
1 tablespoon olive oil
3 tablespoons Parmesan cheese
1 tablespoon unsalted butter
½ cup chicken stock (+ dry white wine if desired)
2 tablespoons lemon juice
¼ cup sliced black olives
170g white potato
1. Peel white potatoes, chop into quarters, and set them to boil: Leave to cook in gently boiling water until tender (around 20 minutes)
2. Pound chicken cutlets to ¼ inch thickness: Slice your chicken breast halves horizontally to butterfly them open if you are working with larger pieces.
3. Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
4. Brown cutlets in butter and oil: Heat the olive oil and a tablespoon of butter in a large, oven-proof skillet on medium high heat. Add your chicken pieces, taking care not to crowd the pan. Brown the chicken well on each side, about 3 minutes per side. Once the chicken is browned, put your oven-proof skillet on a rack and keep it warm in a 225°F/110°C oven while you prepare the sauce.
5. In a new pan, add in your stock, wine (if desired), lemon juice, and olives: Heat over medium high heat until the sauce is reduced by half, stirring regularly. Whisk in the butter.
Plate your chicken, drain your potatoes, and serve with the sauce poured over the chicken.
Serves 1 | Prep time 5 minutes | Cook time 20 minutes
910.8 calories | 33.3g protein | 82.9g carbohydrates | 52.8g fat
Image credit: BBC Good Food
½ large onion, finely chopped
1 tablespoon olive oil
90g Arborio risotto rice
½ cup vegetable stock
100g smoked salmon
½ clove garlic
50 grams Mascarpone cheese
1 tsp lemon zest
1. Fry the onion in the oil for 5 minutes.
2. Add the rice and garlic, then cook for 2 minutes, stirring continuously.
3. Pour in a third of the stock and set the timer to 20 minutes. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
4. Pour in the last of the stock, stir, then simmer until cooked and creamy.
5. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
6. Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.
7. Serve topped with reserved salmon (roughly torn) and some rocket salad.
CHORIZO SPANISH OMELETTE
Serves 1 | Prep time 15 minutes | Cook time 15 minutes
973.5 calories | 56.1g protein | 41.7g carbohydrates | 64.1g fat
Image credit: Recipe Adaptors
1 medium onion, finely chopped
80g chorizo sausage, diced
1 tsp olive oil
4 large eggs
1 dash salt/pepper
170 g potato, diced
¼ cup grated cheddar cheese
1 cup lettuce
1. Pre-heat oven to 400° F/200°C.
2. Heat 1 tablespoon of the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cook for 5 minutes.
3. Add the diced chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
4. Pour in the eggs (whisked in a bowl) and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.
5. Bake the omelette until puffed and brown around the edges and a knife comes out clean, about 15 minutes.
6. Plate the shredded lettuce and drizzle with the remaining oil. Cut the omelette into wedges and serve with the salad.
So, there you have it gents, my top three personal favourite recipes. I can’t wait for you to try them out – do let me know how you got on in the comments section below!