NICE & EASY
Take the stress out of midweek dinners with Angela Casley’s simple solutions
Angela Casley’s midweek dinner solutions
COURGETTE NOODLE AND TOFU SOUP Serves 4
Making your own noodles from any vegetables is easy if you have a spiraliser. If not, cut them lengthways and then into strips. The tofu adds a great protein punch to this simple soup which can be made in minutes. A little cheating using a bought curry paste is quite acceptable mid-week.
4 courgettes
1 Tbsp olive oil
1 red onion, sliced
1 clove garlic, crushed
1 tsp grated ginger
50gm yellow curry paste
3 cups vegetable stock
1 cup coconut milk
200g tofu, cubed
Garnish with ¼ cup chopped peanuts or roughly chopped coriander leaves
1. Use a spiraliser or cut the courgettes into strips for the noodles.
2. Heat the oil in a saucepan. Add the onion, cooking until softened. Add the garlic and ginger, cooking for a further 2 minutes. Stir through the curry paste and cook for for a further minute. Pour in the stock and coconut milk, bringing to a simmer.
3. Pan-fry the tofu until lightly browned on all sides. Add to the simmering soup along with the courgette noodles, cooking for 3 or 4 minutes until they are just cooked through.
4. Serve hot in bowls with a good sprinkling of coriander.
CHICKEN AND KIMCHI BOWL Serves 4
Sticky chicken mince alongside fresh, crisp vegetables makes for a quick, smart dinner. Pep it up with your favourite spicy kimchi, or if you’re like me, you will keep as is and allow all the ingredients to shine. 2 cups brown rice
1 Tbsp olive oil 500g chicken mince 2 cloves garlic, crushed 3cm piece ginger, grated 2 spring onions, sliced ¼ cup rice wine vinegar ¼ cup tamari
1 Tbsp honey
Dressing
2 Tbsp tahini
1 tsp lemon zest
2 Tbsp water
1 tsp sesame oil
1 Tbsp toasted sesame seeds
To serve
1 carrot, cut into sticks
½ cucumber, cut into sticks 1 cup kimchi
1. Cook the rice in salted water according to packet instructions.
2. For the dressing combine the tahini, zest, water, sesame oil and seeds in a small bowl.
3. Heat the oil in a medium pan. Add the chicken, breaking up and cooking until lightly browned all over. Add the garlic, ginger and spring onion, stirring until softened and fragrant. Stir through the wine vinegar, tamari and honey, cooking until sticky and delicious. Keep warm.
4. To serve, place a cup of rice into each bowl, add the warm chicken, carrots, cucumber, a good spoon of kimchi and drizzle with dressing.
COCONUT POTATOES AND PAN- FRIED STEAK Serves 4
Bring a fresh flavour to your potatoes with this coconut yoghurt. Not only is it great on warm potatoes, but goes well drizzled over roast vegetables or mixed with finely diced cucumber to make a raita to go alongside a curry.
500g new potatoes
¾ cup coconut yoghurt
½ Tbsp oil ¼ cup chopped gherkins
1 tsp lemon zest
2 Tbsp each, chopped dill and chives Salt and freshly ground pepper
1 Tbsp oil or butter
4 x 150g beef steaks
Greens to serve
1. Boil the potatoes in salted water until tender. While warm, squash a little with a fork just to break the skins.
2. For the dressing, combine the yoghurt, oil, gherkins, zest, herbs, salt and pepper. Pour over the slightly warm potatoes and combine.
3. To cook the steak, heat the oil or butter in a frying pan to a medium heat. Depending on the thickness of the steak cook for 4-5 minutes each side. Allow to rest for a few minutes before slicing and placing on the plates. Drizzle over any pan juices. Serve with your favourite green or a salad.