Since starting MOB Kitchen in 2016, we’ve had one consistent piece of feedback on our recipes: the Mob love the quick ones. But this isn’t a casual cooking experience. There’s no lounging around the kitchen chatting if you want to get it done inside 12 minutes. It was a massive challenge getting these recipes in under time, but, with lots of chopping and changing, we have nailed it.
Chorizo cauliflower fried rice (pictured top)
Sometimes, we want a healthier version of our favourite dish, and this is for then. Cauliflower “rice” works perfectly here, because it soaks up the flavour from the chorizo, ginger, garlic and soy.
Prep 3 min
Cook 9 min
225g chorizo ring
2 garlic cloves, peeled
1 thumb-sized piece fresh ginger
1 small pack mixed baby corn and mangetout
1 medium cauliflower
250g frozen podded edamame beans
4 medium eggs
3 tbsp soy sauce
1 handful fresh coriander
Chilli sauce, to serve
Peel the chorizo and cut it into long, diagonal slices. Set a large frying pan over a medium heat and drizzle in a little oil. Add the chorizo, then finely grate the garlic and ginger straight into the pan. Chuck in the baby corn and mangetout, then fry, stirring occasionally, for about five minutes.
Meanwhile, roughly chop the cauliflower, then pulse to the texture of rice in a food processor (work in batches, if you need to) – this will take only 30 seconds at a time. Tip the cauliflower rice straight into the frying pan, turn up the heat, add the edamame and give everything a good mix. Push the contents of the pan to one side, then crack the eggs into the free space. Use a spoon to scramble the eggs together, then stir in the cauliflower rice from the sides and fry for two minutes more.
Pour in the soy sauce and give everything a final mix. Tear over the coriander and drizzle with chilli sauce, and serve at the table straight from the pan for people to help themselves.
Saag paneer and pea frittata
The flavours of saag paneer in a frittata? It’s a 10/10. One for the meal prep Mob – this is a great dish to take for lunch the next day. Serve with plenty of mango chutney and hot sauce.
Prep 3 min
Cook 9 min
Neutral oil, such as groundnut
1 tbsp curry powder
2 tsp cumin seeds
2 tsp dried chilli flakes
225g paneer block
200g baby leaf spinach
150g frozen peas
8 large eggs
Salt and black pepper
Heat the grill to its highest setting. Set a large, ovenproof frying pan over a high heat, drizzle in the oil, then add the curry powder, cumin and chilli flakes. Coarsely grate the paneer straight into the pan (this saves so much time) and fry, stirring, for 30 seconds, to coat the cheese in the spices.
Tip in the spinach and peas and, while the spinach is wilting, crack the eggs into a jug, whisk and season.
Give everything in the pan a good stir, season, then pour in the eggs and swirl the pan to level them out. Fry for two minutes without stirring, then whack under the hot grill for five minutes, until cooked through. Serve at the table out of the pan with mango chutney and hot sauce