MIDWEEK MADE FAST!
Craving delicious dishes low in fuss and high in flavour? Revamp your weeknight meals with these fresh ideas
VEGIE PAD THAI SERVES 6 PREP + COOK 40 MINS (+ STANDING)
200g dried rice noodles ¹⁄3 cup peanut oil ¼ cup boiling water ½ cup grated palm sugar or brown sugar 1 tbsp tamarind puree ¼ cup lime juice ¹⁄3 cup gluten-free tamari 400g pack fresh stir-fry vegetable mix 3 eggs, lightly beaten 2 cloves garlic, crushed 4 green onions, thinly sliced on the diagonal ²⁄3 cup roasted unsalted peanuts, coarsely chopped ¹⁄3 cup fried Asian shallots 150g bean sprouts ½ cup loosely packed coriander leaves 1 lime, halved
1 Place noodles in a large heatproof bowl. Cover with boiling water. Stand 15 mins until just tender. Drain well. Toss noodles with 2 tsp of the oil. Cover with plastic wrap to prevent drying out.
2 Stir boiling water, sugar, tamarind, juice and tamari in a jug or bowl until sugar dissolves.
3 Heat a wok over high heat. Add 1 tbsp of the oil. Add fresh vegetable mix. Stir-fry 2 mins until vegetables are tender. Remove from wok.
4 Add egg to wok. Swirl to coat base and side. Cook egg 1 min until just set. Transfer to a board and coarsely chop.
5 Heat remaining oil and the garlic in wok. Stir-fry 1 min until garlic is fragrant. Return vegetables to wok with noodles, three-quarters of the green onion and sauce mixture. Stir-fry until noodles are heated through. Stir in chopped egg.
6 Remove from heat, then sprinkle over half the peanuts and half the shallots. Toss to combine.
7 Serve noodles topped with bean sprouts, coriander, and remaining peanuts, green onion and shallots. Accompany with lime halves.
RED BEAN & MUSHROOM NACHOS
SERVES 4 PREP + COOK 45 MINS 1 tbsp olive oil 1 onion, finely chopped 1 red capsicum, finely chopped 200g button mushrooms, thickly sliced 200g Swiss brown mushrooms, thickly sliced 30g taco seasoning 400g can kidney beans, drained, rinsed 300g can corn kernels, drained, rinsed 375g bottle mild thick and chunky salsa 330g corn chips ½ cup pizza cheese ½ cup guacamole or avocado dip ½ cup sour cream ½ cup coriander sprigs
1 Heat oil in a saucepan over medium heat. Cook onion, capsicum and mushroom, stirring, 5 mins until soft. Add taco seasoning. Cook, stirring, 1 min until fragrant.
2 Add beans, corn and salsa to pan. Bring to boil. Reduce heat to low and simmer 5 mins until sauce thickens. Season. 3 Meanwhile, preheat grill. 4 Place corn chips in a large ovenproof dish (or into four ovenproof serving dishes). Sprinkle with cheese. Grill 3 mins until cheese melts.
5 Serve corn chips immediately, topped with bean mixture, guacamole, sour cream and coriander.
CHICKEN, ASPARAGUS & KALE CAESAR
SERVES 4 PREP + COOK 40 MINS 12 thin slices sourdough baguette ¾ cup finely grated parmesan 1 tbsp olive oil 8 slices prosciutto (see tip) 300g asparagus, trimmed, halved lengthways 4 eggs 100g trimmed kale leaves, torn 400g shredded skinless barbecued chicken (see tip)
GREEN GODDESS DRESSING
¼ cup whole-egg mayonnaise 2 tbsp sour cream ¼ cup coarsely chopped fresh flat-leaf parsley 1 tbsp coarsely chopped fresh basil 1 tbsp coarsely chopped fresh chives 1 tbsp lemon juice 1 clove garlic, finely chopped
1 GREEN GODDESS DRESSING
Process ingredients until smooth and combined. Season to taste. (Makes ¾ cup.)
2 To make croutons, preheat grill. Toast bread on one side, turn and sprinkle with half the parmesan. Grill until parmesan melts and is browned lightly.
3 Heat oil in a small frying pan over medium heat. Cook prosciutto until golden and crisp. Remove from pan and drain on paper towel. Cook asparagus in same pan, stirring, 5 mins until browned lightly and tender.
4 Place eggs in a medium saucepan and cover with cold water. Stir gently (this centres the yolks) over high heat until water comes to the boil. Boil 3 mins until soft-boiled. Drain and cool eggs under cold running water. Peel eggs.
5 Meanwhile, place kale and a quarter of the dressing in a large bowl and toss to combine. Stand 5 mins to soften slightly.
6 Add croutons, chicken, prosciutto, asparagus, remaining parmesan and dressing. Toss to combine. Season. Serve salad topped with halved eggs.
‘ZUCCHETTI’ & MEATBALLS
SERVES 4 PREP + COOK 40 MINS
750g gluten-free beef sausages 2 cloves garlic, crushed 450g mixed baby heirloom tomatoes, halved if large 2 cups bottled passata (see Did you know? below) ¼ cup coarsely chopped fresh basil 6 medium zucchini ½ cup finely grated parmesan
1 Squeeze the meat from sausages. Add garlic. Mix to combine, then roll into balls.
2 Cook meatballs in an oiled large frying pan over medium-high heat 3 mins until browned all over. Add tomatoes, passata and half the basil. Bring to boil. Reduce heat and simmer 5 mins until meatballs are cooked through. Season.
3 Meanwhile, using a julienne peeler or spiraliser, cut zucchini into “spaghetti”.
4 Add zucchini and half the parmesan to sauce mixture. Stir gently. Serve sprinkled with remaining basil and parmesan.
FENNEL, LEMON, PEA & PRAWN RISOTTO
SERVES 4 PREP + COOK 45 MINS
1 litre (4 cups) chicken stock 1 cup water 90g butter 1 onion, finely chopped 1 baby fennel bulb, finely chopped, fronds reserved ½ cup dry white wine 1½ cups arborio rice ½ cup frozen peas 1 tbsp finely grated lemon zest 500g shelled and deveined uncooked medium prawns, tails intact 1 clove garlic, crushed
1 Bring stock and water to the boil in a medium saucepan. Reduce heat to low and simmer, covered.
2 Meanwhile, heat 60g of the butter in a large saucepan over medium heat. Cook onion and fennel, stirring, 5 mins until tender. Add wine. Simmer 3 mins until reduced by half. Add rice and stir to coat in mixture.
3 Add 1 cup of the hot stock and cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be 25 mins until rice is tender. Stir in peas and zest. Season to taste.
4 Meanwhile, heat remaining butter in a large frying pan over medium-high heat. Cook prawns with garlic 2 mins until prawns change colour.
5 Serve risotto topped with prawns and reserved fennel fronds. Accompany with lemon wedges and scatter with baby sorrel leaves, if you like.
BALSAMIC HONEY SHREDDED BEEF BUNS
MAKES 4 PREP + COOK 50 MINS
3 tsp olive oil 1 small onion, finely chopped 2 cloves garlic, crushed 1 cup balsamic vinegar ½ cup tomato sauce 1 tbsp Worcestershire sauce ¼ cup firmly packed light brown sugar 1 cup beef stock 2 tbsp honey 1 tbsp Dijon mustard 250g packet slow-cooked pulled barbecue beef (see tip) 4 brioche buns, split
CABBAGE & RADISH COLESLAW
200g cabbage, thinly sliced 4 trimmed radishes, thinly sliced 2 tbsp finely chopped chives ¾ cup mayonnaise 2 tbsp white wine vinegar
1 CABBAGE & RADISH COLESLAW
Combine ingredients in a large bowl and season to taste. Refrigerate until required.
2 Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, 5 mins until soft. Add vinegar, sauces, sugar, stock, honey and mustard. Bring to boil. Reduce heat to low and simmer 20 mins, stirring occasionally, until reduced by half and syrupy. Season to taste.
3 Heat beef according to packet directions and stir through barbecue sauce. Sandwich buns with shredded beef and coleslaw.
CRISP-SKINNED CHICKEN WITH TOMATO-BRAISED BEANS
SERVES 4 PREP + COOK 50 MINS 600g baby new potatoes 2 tbsp olive oil 90g butter, melted ¼ cup lemon juice 3 cloves garlic, crushed 3 tsp finely chopped fresh thyme 12 chicken drumsticks (1.8kg) 1 onion, coarsely chopped 500g green beans, trimmed 3 tomatoes, coarsely chopped ¼ cup chicken stock 2 tsp balsamic glaze 2 lemons, halved fresh thyme sprigs, extra, to serve 1 Preheat oven to 200°C. 2 Prick potatoes with a fork. Microwave on High (100%) 4 mins until tender. Using a clean tea towel, press each potato lightly with the palm of your hand on a board to flatten slightly. Place on an oiled oven tray. Drizzle with half the oil and season.
3 Combine butter, juice, garlic and thyme in a small bowl. Brush butter mixture all over chicken and place in an oiled large baking dish. Roast chicken and potatoes 35 mins, basting chicken occasionally with pan juices, until chicken is cooked and potatoes are golden and crisp.
4 Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Cook onion, stirring, 3 mins until it softens. Add beans, tomato and stock. Cook, covered, stirring occasionally, 20 mins until vegetables are soft and saucy. Stir in balsamic glaze. Season to taste.
5 Serve chicken with bean mixture, potatoes and lemon. Sprinkle with extra thyme.
FIVE-SPICE PORK WITH ALMONDS
SERVES 4 PREP + COOK 35 MINS 750g pork fillets, thinly sliced (see tip) 1 tsp garam masala 2 tsp Chinese five-spice powder 1 tbsp peanut oil 1 carrot, cut into thin strips 2 cloves garlic, crushed 1 tbsp finely grated fresh ginger 4 baby pak choy, halved lengthways 1 tbsp sweet chilli sauce ¼ cup oyster sauce 2 tbsp lime juice 2 tbsp hot water 100g snow peas, trimmed 1 cup bean sprouts ¹⁄ cup blanched almonds, roasted, coarsely chopped 1 lime, cut into wedges rice noodles, to serve
1 Combine pork and spices in a large bowl. Mix well.
2 Heat half the oil in a wok over high heat. Stir-fry pork, in batches, until brown and tender. Remove from wok.
3 Heat remaining oil in wok. Add carrot, garlic and ginger. Stir-fry 2 mins, then add pak choy, sauces, juice and hot water. Stir-fry a further 4 mins until pak choy is tender.
4 Return pork to wok with snow peas. Stir-fry 30 secs until heated through. Top with sprouts and almonds. Serve with lime wedges and cooked rice noodles.
HOKKIEN MEE WITH LAMB
SERVES 4 PREP + COOK 20 MINS
300g thin hokkien noodles 1 tbsp vegetable oil 700g lamb strips 1 onion, thinly sliced 2 tsp finely grated fresh ginger 2 cloves garlic, crushed 200g sugar snap peas, halved lengthways 1 yellow capsicum, thinly sliced 1 zucchini, cut into ribbons (see above right) 2 cups finely shredded wombok ¹⁄3 cup hoisin sauce 1 tbsp dark soy sauce 1 tbsp hot water ¹⁄3 cup loosely packed small fresh mint leaves
1 Place noodles in a medium heatproof bowl and cover with boiling water. Separate with a fork. Drain.
2 Heat half the oil in a wok over high heat. Stir-fry the lamb, in batches, until browned. Remove lamb from wok.
3 Heat the remaining oil in wok. Stir-fry onion 2 mins until onion softens. Add ginger and garlic. Stir-fry 30 secs until fragrant. Add sugar snap peas, capsicum, zucchini and wombok. Stir-fry until tender.
4 Return lamb to wok with noodles, sauces and hot water. Stir-fry until heated through. Serve sprinkled with mint leaves.