Weeknight wonders ...
Quick and easy meals

Thai pork salad with peanuts

​Fast and fabulous ... versatile, delicious and easy to create
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• Family pack microwave jasmine rice
• 1 tbsp peanut oil
• 500gm pork mince
• 1 tsp crushed garlic
• 1 tsp grated or minced ginger
• 1 long red chilli, sliced
• Juice of 1 lime, plus wedges to serve
• ¼ cup fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 bunch coriander leaves, roughly torn
• 2 tbsp peanuts
• 2 baby cos lettuces, to serve

​Method

1. Cook rice in accordance with packet directions and set aside
2. Heat peanut oil in a large frying pan or wok. Cook mince, stirring until browned. Add garlic, ginger, chilli, lime juice, fish sauce, soy sauce and sugar. Cook for about 5 minutes until fragrant.
3. Add rice and stir to combine.  Cook for a further 2 to 3 minutes until heated through.  Remove from heat and stir through most of the coriander.
4. Spoon rice into serving bowls and top with peanuts and remaining coriander leaves.   Serve with cos lettuce and lime wedges.

Serving suggestion
Serve the rice in cos lettuce 'shells' and eat it like a taco

Mexican spiced fish burritos with coleslaw

You will love this feisty fish dish which is simple to make and ready in a flash.  Trust me, you are going to love it
Preparation + cooking:  30 minutes
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice, plus extra to serve
• 500gm white fish fillets such as blue grenadier or pink ling (I used Snapper)
• 30gm packet taco seasoning
• 2 tbsp olive oil
• 8 tortillas, or taco shells
• 1 packet shop bought coleslaw
• 1 can corn kernels, drained
• ​Coriander, to serve
• Red and green chopped chillies, optional

​Method

1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside until ready to serve.
2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
3. Heat the oil in a large frying pan over medium-high heat.  Cook the fish for 3 to 4 minutes on each side or until cooked through.
4. Meanwhile, heat the tortillas or taco shells according to packet directions.  Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn.  Spoon over the dressing then drizzle with lime juice and sprinkle with coriander.  Throw on some chillies, optional.

Hints

• Keep your meal economical by using cheaper fish fillets (such as basa or nile perch)
• Fire up your palate by using hot taco seasoning and extra chillies
• Create your own coleslaw with a selection of your favourite vegetables
• Throw everything on to the table and let everyone make their own creations

Recipe credit
​Taste.com

Patak's butter chicken meatballs

Preparation + cooking:  45 minutes
Serves 4
Ingredients

• 500gm chicken mince
• 500ml Patak's Butter Chicken simmer sauce
• 4 tbsp breadcrumbs
• 1 small onion, finely chopped
• 1 egg, beaten
• 2 tsp vegetable oil
• 1 clove garlic, finely chopped
• ¼ tsp salt
• 1 tbsp chopped coriander, plus extra for garnish
• Cooked rice
  
• Papadums
  
• Mango chutney

Method

1. Preheat oven to 200°C (180 fan forced).  Line an oven tray with baking paper.
2. In a bowl, combine chicken mince, 2 tsp of the simmer sauce, breadcrumbs, onion, egg, oil, garlic and salt.  Using lightly oiled hands, roll mixture into balls.  Arrange on prepared tray.  Bake for 20 minutes, turning after 10 minutes, until meatballs are browned.
3. Simmer remaining sauce in a frying pan over medium heat.  Reduce heat to low, add meatballs and cook, stirring occasionally for about 10 minutes until the meatballs are cooked through.  Stir in coriander.
4. Serve with rice, papadums, mango chutney and coriander.

Curried sausages

Cheap, cheerful and filling
Ingredients

• 1 tbsp vegetable oil
• 8 sausages
• 1 large onion, sliced
• 400gm can diced tomatoes
• ½​ cup frozen peas and corn
• 1 tbsp curry powder, or more to suit your taste
• Salt and pepper
• Mashed potato or papadums, to serve

Method

1. Heat oil in large frying pan over medium-high heat.  Fry sausages for 5 to 6 minutes.  Remove from heat and chop roughly.
2. Fry onion until is soft.  Reduce heat to medium then return sausages to the pan with the tomatoes and vegetables.  Cook for 5 minutes or until cooked through.  Add curry powder and season to taste.
3. Serve with mashed potatoes or papadums, or both.

Variations

• Substitute canned tomatoes for baked beans
• Substitute mashed potato or papadums for polenta

Creamy bacon, mushroom and spinach gnocchi

Fast and fabulous!
Serves 4
Preparation + cooking:  20 minutes
Ingredients

• 500gm shop-bought potato gnocchi
• 1 tbsp olive oil
• 200gm diced bacon
• 250gm sliced mushrooms
• 2 tsp minced garlic
• 300ml cream
• 90gm baby spinach leaves
• ⅓ cup grated parmesan cheese
• Salt and freshly ground black pepper

​​Method

1. Cook gnocchi in a large saucepan of boiling salted water until tender.  Drain and set aside.
2. Meanwhile, heat olive oil in a large frying pan over medium heat.  Gently fry the bacon, mushrooms and garlic, stirring until softened.  Stir in cream then bring to boil.  Reduce heat and simmer uncovered until sauce thickens.  Stir in spinach until it is wilted then stir in half of the grated parmesan.  Season to taste with salt and pepper.
3. Add cooked gnocchi to pan and stir gently to combine.  Transfer to serving bowls and serve with remaining parmesan.

Fettuccine with chilli prawns and garlic

Delicious, quick and easy to make
Serves 4
Ingredients

• 2 tbsp olive oil
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 16 king prawns, peeled and deveined
• ½ cup cream
• Fettuccine pasta, sufficient for 4
• Salt and pepper
• Fresh chopped basil, to garnish

Method

1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until just cooked through.  Stir through cream.
3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns and sauce.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.

​Notes

• The quantities above are just a guide.  Add more garlic and chilli, according to your taste

• I used home-made fettucine, however, this works very nicely with other pasta varieties

Chunky basil and lemon crusted salmon

Photo coming soon

Simple to make and delightful to eat
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 1 container of chunky basil dip, store bought
• 1 lemon, zest and juice
• ¼ cup breadcrumbs
• 4 skinless salmon fillets

Method

1. Preheat oven to 180°C (160 fan forced).  Combine dip, lemon and breadcrumbs until it forms a sticky mixture.
2. Place the salmon fillets on a lined baking tray.  Spread a thick layer of basil mixture over each salmon fillet.
3. Bake the salmon in the oven for about 10 to 12 minutes or until cooked to your liking.
4. Transfer to a plate and serve with your choice of side dish.

Serving suggestion
Try serving the salmon with a rocket, cherry tomato and black olive salad​

Bacon and mushroom pasta

Simple to make and absolutely delicious served with garlic bread and a side salad
Serves 4
Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 bacon rashers, rind removed and finely chopped
• 400gm chopped mushrooms
• 2 tbsp chopped fresh herbs (chives, parsley etc), plus extra to garnish
• 300ml cream
• Salt and pepper
• 1 packet bow tie pasta
• Shaved parmesan cheese, to serve

​Method

1. Heat oil in a large frying pan over medium heat.  Fry onion until soft.  Stir in garlic and cook for a further minute.
2. Add bacon to pan and cook for 2 to 3 minutes.  Stir in mushrooms and cook for about 4 to 5 minutes until mushrooms start to soften.  Stir in fresh herbs.
3. Reduce heat to low and add cream.  Cover and simmer for 15 to 20 minutes, stirring occasionally.  Add a little milk or water if sauce is too thick.  Season with salt and pepper to taste.
4. Meanwhile, cook the pasta in boiling salted water according to packet directions.
5. Drain pasta and stir into the bacon and mushroom mixture.   Warm through over low heat.
6. Spoon into individual serving dishes topped with shaved parmesan and chopped fresh herbs.

Cheatin' chilli beans

Cheap, cheerful, comforting and quick
Serves 4 to 6
Ingredients

• 6 - 8 medium potatoes
• 1 large (or 2 x 410gm) cans baked beans
• 1 sachet taco seasoning, mild
• Grated cheese
• Sour cream
• Corn chips, to serve

Method

1. Boil potatoes in salted water until tender (if you are short on time, cut them in half first).
2. Place baked beans and taco seasoning in a saucepan over medium-high heat.  Stir until heated through.
3. Cut cooked potatoes in half and arrange on serving plates.  Sprinkle with grated cheese then top with beans.  Add a little more grated cheese, followed by sour cream and corn chips.

​Suggestions

• Stir in some canned corn or kidney beans
• Top with a little fresh salad for colour (and because it's healthy)

Pistachio crusted salmon

Photo coming soon

Serves 8
Preparation + cooking:  30 minutes
Ingredients

• 170gm pistachios, finely chopped
• ½ bunch dill, finely chopped
• Finely grated zest of 1 lemon
• 8 small salmon fillets, about 200gm each
• Canola spray

​Method

1. Preheat oven to 190°C (170 fan forced).  Line a large baking tray with baking paper.
2. Combine pistachios, dill and lemon zest in a bowl.  Press top side of each salmon fillet into the pistachio mixture to coat evenly.  Sprinkle any leftover mixture on fillets.  Press down gently then spray with oil.
3. Bake salmon for 5 minutes.  Remove from oven and cover loosely with foil.  Cook for a further 5 minutes.  Uncover and allow to stand for 5 minutes before serving.

Hint
Delicious served with potato galettes and steamed snow peas​

One pot Mexican rice

Photo coming soon

​This rice dish is so yummy and easy to make
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 yellow capsicum, deseeded and thinly sliced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1½ tsp paprika
• 1½ cups long grain white rice
• 410gm can crushed tomatoes
• 400gm can kidney beans, rinsed and drained
• Sour cream, to serve
• ½ cup coriander leaves, to serve
• Cracked black pepper

Method

1. Heat oil in a large saucepan over medium-high heat.  Cook onion and capsicum, stirring for about 3 minutes or until softened.
2. Add oregano, cumin, ground coriander and paprika and cook stirring for 1 minute until fragrant.  Add rice and cook for 1 minute until coated.
3. Stir in tomatoes, kidney beans and 3½ cups cold water and bring to boil over medium-high heat.  Reduce heat to low.  Cover and simmer for about 15 minutes, stirring occasionally until rice is tender.
4. ​To serve, dollop with sour cream, scatter with coriander and season with pepper.

Serving suggestion

• This dish is great served as a main meal or can be served on burritos with sliced avocado and a dollop of sour cream
• Throw in some chillies for a little 'kick'

Recipe credit
Woolworths Fresh Magazine