Mary Makes It Easy Episode 4 – Simple Time-Savers

Mary Makes It Easy Episode 4 – Simple Time-Savers – In a heartwarming episode, Mary Berry steps in to assist the beloved queen of daytime television, Lorraine Kelly, along with her daughter Rosie. Lorraine, much like many others, juggles a hectic schedule, resulting in her kitchen adventures being put on the back burner. She’s been leaning on Rosie’s cooking prowess, but with Rosie preparing to spread her wings and leave the nest, there’s a growing concern to ensure Lorraine is well-equipped to handle her own culinary needs.

 

 

In an unexpected and delightful twist, Mary makes a surprise appearance on the set of Lorraine’s live TV show. Here, she embarks on a mission to impart Lorraine with a collection of scrumptious, yet straightforward recipes. These dishes are carefully chosen for their simplicity, making them perfect for anyone just starting out in the kitchen. Mary Berryintroduces Lorraine to a variety of flavors and techniques, starting with a zesty Thai-style beef stir-fry, brimming with fragrant spices and fresh vegetables. Next, they delve into the delicate textures of sea bream paired with the unique taste of samphire, creating a dish that’s as visually stunning as it is delicious.

But Mary doesn’t stop there. She also guides Lorraine through the steps of preparing an aromatic Thai chicken noodle soup, an ideal comfort food that’s both nourishing and easy to make. For those who prefer vegetarian options, Mary showcases a hearty mixed-bean chilli that’s sure to be a crowd-pleaser. Lastly, they round off the cooking session with a sweet note, crafting an apple and pear open pie that’s a perfect blend of tart and sweet flavors, encased in a flaky, buttery crust.

Through this engaging and educational encounter, Mary not only provides Lorraine with essential cooking skills but also instills confidence in her to explore the joys of cooking in her own kitchen.

Mary Makes It Easy Episode 4 – Simple Time-Savers: Mastering Easy Home Cooking with Mary Berry’s Recipes

The Art of Stress-Free Cooking with Mary Berry

Creating a Kitchen of Convenience

In our pursuit of stress-free cooking, we prioritize simplicity and efficiency in the kitchen. Mary Berry approach to cooking is all about minimizing effort while maximizing flavor and nutrition. This section is dedicated to helping you set up a kitchen that supports this philosophy. We’ll discuss the importance of having the right tools and ingredients at hand, and how a well-organized kitchen can transform your cooking experience.

The first step is ensuring you have the essential cooking tools on hand, like quality knives, pots and pans, baking sheets, spatulas, and more. Investing in durable equipment will make food preparation easier and more enjoyable. Proper knife skills are also key—learn techniques like accurately chopping, dicing, mincing, and slicing. Beyond tools, keep your most-used ingredients stocked up and organized. Have oils, spices, vinegars, condiments, and other staples readily available so you’re never missing something mid-recipe.

In terms of kitchen organization, use containers and storage solutions to avoid clutter. Group like items together on shelves or in cabinets. Label spices, sauces, etc so you can easily locate ingredients. Maintain cleaning supplies to quickly tackle any spills or messes. By incorporating Mary Berry’s wisdom and our expert tips on having the right gadgets, ingredients, and systems set up, you’ll find that preparing meals can be a quick, enjoyable, and rewarding part of your day.

Streamlining Your Cooking Process

Efficient cooking is not just about the recipes—it’s about how you approach the entire process. Here, we explore various techniques and strategies to streamline your cooking. From meal planning and prep to cooking methods that save time without sacrificing taste, we provide comprehensive advice on how to make your time in the kitchen more productive and less stressful.

Start by planning weekly meals and making corresponding grocery lists. This prevents you from scrambling last-minute to figure out what to cook. Do vegetable chopping, batch cooking grains or beans, marinating proteins, etc in advance when possible. Take advantage of days off to prepare homemade dressings, sauces, or bulk batches of dishes to refrigerate or freeze.

When cooking, choose methods that infuse foods with flavor quickly, like stir-frying or pan roasting vegetables. Opt for fresh herbs over dried to maximize taste without extra effort. Use hands-off electric appliances like Instant Pots or slow cookers when you want convenience. Finally, leverage leftovers creatively, transforming them into new dishes later in the week. Whether you’re a busy parent, a working professional, or simply someone who wants to spend less time cooking and more time enjoying meals, these tips are designed to help you achieve that balance.

Signature Dishes from Mary Berry

Thai-Style Beef Stir-Fry: A Symphony of Flavors

This section dives into one of Mary Berry’s most popular recipes: the Thai-style beef stir-fry. We break down the recipe into simple steps, explaining each ingredient’s role in creating the dish’s rich flavor profile. You’ll learn about the importance of balancing spices, how to cook beef to perfection, and tips for stir-frying vegetables to retain their crunch and color.

This stir-fry stars sliced flank steak, a lean and flavorful cut that cooks quickly. The beef gets tossed with a marinade of soy sauce, lime, garlic, and red pepper, allowing the flavors to mingle. Then it’s stir-fried with crisp bell peppers and mushrooms, which provide texture. The ingredients get lightly coated in a savory glaze made with oyster sauce, fish sauce, brown sugar, and Thai red curry paste. This complex blend of sweet, salty, spicy, and umami notes brings all the components together harmoniously. Fresh basil adds aroma just before serving.

Proper technique is crucial for a successful stir-fry. Use very high heat and keep ingredients moving so they char just slightly. This caramelization boosts flavor tremendously. Cook the beef in batches too so it browns properly and doesn’t steam. The final dish is a vibrant mélange of tastes and textures that comes together almost effortlessly thanks to Mary Berry’s masterful recipe.

Sea Bream with Samphire: An Oceanic Delight

Discover the secrets to preparing Mary Berry’s sea bream with samphire, a dish that brings the essence of the sea to your dining table. This section provides detailed instructions on selecting and preparing sea bream, and how to pair it with the unique texture and taste of samphire. We also share insights into cooking seafood perfectly, ensuring it remains moist and flavorful.

Sea bream is a mild, versatile fish prized for its delicate white flesh. When cooked properly, it has a lovely flakiness that pairs beautifully with samphire. Often called sea beans or sea asparagus, samphire has a crisp, salty quality reminiscent of the ocean. To start, coat fresh sea bream fillets with flour, salt, and pepper and pan fry in olive oil and butter until just opaque throughout. Then make a quick lemon and white wine sauce to spoon over the fish. Blanch the samphire briefly to accentuate its crunch.

This dish highlights seafood’s natural flavors shine through without overcomplicating things. Proper seasoning and restrained cooking times are vital for seafood, ensuring moisture and texture are preserved. The tart lemon brightens while the wine lends depth. And the samphire’s bracing salinity and onion-like notes balance the gentle bream. With Mary Berry’s guidance, seemingly basic ingredients meld into a sublime dish that captures the essence of the sea.

Thai Chicken Noodle Soup: Comfort in a Bowl

In this part, we delve into the comforting world of Mary Berry’s Thai chicken noodle soup. A perfect blend of aromatic spices and tender chicken, this soup is as nourishing as it is delicious. We guide you through each step, from preparing the broth to assembling the final dish. This recipe is not just about cooking; it’s about creating comfort food that warms the soul.

This soup starts with an intensely flavored homemade chicken broth, infused with ginger, garlic, lemongrass, lime, fish sauce, and chili paste. These ingredients meld together to create a beautifully balanced, complex base. Tender chicken and fresh veggies like bok choy and snow peas get briefly cooked in the hot broth to retain their vibrancy. And finally, thin rice noodles soak up that rich flavor.

Toppings like bean sprouts, cilantro, chili flakes, and lime wedges let you customize that comforting warmth to your taste. The array of contrasting flavors and textures in each spoonful make this feel like a complete, nourishing meal unto itself. While many chicken noodle soup recipes rely on canned broth, Mary Berry’s version elevates things tremendously. With a little extra effort, you unlock incredible depth of flavor. And by following her guidance, anyone can create this soul-soothing dish right at home. You’ll learn how to balance flavors and create a soup that’s both hearty and healthy, ideal for any day of the year.

Thai basil beef stir fry – Mary Makes It Easy Episode 4

Discover the simplicity and flavor of a one-pan wonder! This dish is not only quick and easy to prepare but also encompasses everything you need in a single meal. For those who appreciate the allure of unique tastes but find it challenging to locate Thai basil, there’s no need to worry. You can easily substitute it with fresh mint leaves, bringing a refreshing twist to the dish without compromising on taste. Perfect for busy weeknights or when you’re craving something delicious yet effortless.

Ingredients:

The Thai-style sauce

• 2 tsp finely grated fresh root ginger
• 1 tbsp red Thai curry paste
• 160ml tin coconut cream
• 1 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tsp light muscovado sugar
• 2 tsp cornflour

For the marinated beef

• 350g/12oz rump steak, sliced into long strips
• 1 red chilli, deseeded and finely chopped
• ½ lime, juice only
• 1 tbsp soy sauce

For the stir fry

• 2 tbsp sunflower oil
• 175g/6oz baby corn, cut into 3 lengthways
• 1 small yellow pepper, deseeded and thinly sliced
• 2 pak choi, sliced into chunks
• 1 onion, thinly sliced
• 2 tbsp freshly chopped Thai basil leaves
• salt and freshly ground black pepper

Method:

1. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside.
2. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.
3. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside.
4. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened.
5. Return the beef to the pan and season with salt and freshly ground black pepper.
6. Tip into a hot serving dish and sprinkle over the Thai basil to serve.

Thai green chicken noodle soup – Mary Makes It Easy Episode 4

Indulge in the comfort of a meal neatly served in a single bowl with this deliciously warming soup, teeming with rich aromatic flavors that tantalize the senses. This versatile recipe is an excellent way to repurpose leftover cooked chicken from your Sunday roast, transforming it into a delightful new dish. For those who favor a different texture or taste, there’s the option to substitute chicken breasts with succulent thighs, adding an extra layer of flavor to this already sumptuous and heartwarming soup. Perfect for cozy evenings, this soup is not just a meal but a delightful experience for your palate.

Ingredients

• 250g/9oz chicken breasts, boneless, skin removed
• 2 litres/3½ pints good-quality chicken stock
• 2 large banana shallots, thinly sliced
• 2 garlic cloves, crushed
• 1 tbsp finely grated fresh root ginger
• ½ red chilli, deseeded and finely chopped
• 1–2 tbsp Thai green curry paste
• 2 tsp fish sauce
• 1 tsp light muscovado sugar
• 115g/4oz button mushrooms, sliced
• 2 small pak choi, sliced into large pieces
• ½ bunch fresh coriander, leaves chopped
• 1 lime, juice only
• 2 nests (100g/3½oz) fine egg noodles
• salt and freshly ground black pepper

Method:

1. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.
2. Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.
3. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.
4. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve.

Express apple and pear open pie – Mary Makes It Easy Episode 4

Indulge in a stunningly impressive dessert that’s not only a feast for the eyes but also incredibly quick to prepare. Keep a block of ready-made puff pastry in your kitchen, and you’ll be able to whip up this delightful treat in a flash. Perfect for unexpected guests or when you’re craving something sweet, this recipe guarantees a delicious, table-ready dessert in no time. Its ease and speed do not compromise on flavor or presentation, making it an ideal choice for both novice and experienced bakers alike.

Ingredients

• 200g/7oz Bramley apples, peeled, cored and roughly diced (prepared weight)
• 2 ripe pears, peeled, cored and roughly diced
• 4 heaped tbsp lemon curd
• 500g ready-made puff pastry
• 1 free-range egg, beaten
• 30g/1oz demerara sugar
• icing sugar, to serve

Method:

1. Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat.
2. Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit.
3. Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper.
4. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry. Lift the baking paper carefully onto the hot baking tray and bake for about 35–40 minutes until golden and crisp.
5. Sprinkle with icing sugar to serve.

Frequently Asked Questions