VIETNAMESE-STYLE CHICKEN SALAD
Serves 4 Prep 5 Mins Cook 10 Mins
• 375g pkt rice stick noodles
• 2 tbsp vegetable oil
• 500g chicken thigh fillets, thinly sliced
• 1/3 cup char siu sauce
• 2 tbsp rice wine vinegar
• 2 carrots, julienned
• 2 Lebanese cucumbers, halved, sliced lengthways
• 1 bunch coriander, leaves picked
• 1 bunch mint, leaves picked
• 2 long red chillies, seeds removed, sliced thinly
• lime cheeks, to serve
1│In a large heatproof bowl, cover rice noodles with boiling water. Set aside 5 mins until softened, drain.
2│In a large deep frying pan, heat oil on high. Cook chicken 4-5 mins until browned. Add sauce and vinegar. Cook, stirring, a further 2 mins.
3│Top noodles with chicken mixture, carrot, cucumber, coriander, mint and chillies. Serve with lime cheeks.
KI SEE MING
Serves 4 Prep 5 mins Cook 10 mins
• 450g pkt microwave basmati rice
• 2 tbsp vegetable oil
• 5 green onions, sliced, plus extra, shredded, to serve
• 500g beef mince
• 50g pkt chicken noodle soup mix
• 1 tbsp mild curry powder
• 1 cup chicken stock
• ¼ green cabbage, shredded finely
• 1 long red chilli, seeds removed, chopped finely, to serve
• ¼ cup roasted peanuts, chopped roughly, to serve
• coriander leaves, to garnish
1│Cook rice following packet instructions.
2│In a large deep frying pan, heat oil on high. Saute onion
1-2 mins. Add mince and brown, breaking up lumps.
3│Sprinkle soup mix and curry powder over mince. Stir in stock. Bring to the boil. Stir in rice.
4│Add cabbage. Cook, covered, 2-3 mins until cabbage has wilted. Season to taste. Serve sprinkled with shredded onion, chilli, nuts and coriander.
TUNA, ZUCCHINI & PARSLEY PASTA
Serves 4 Prep 5 mins Cook 10 mins
• 400g pkt spaghetti
• ¼ cup olive oil
• 1 large red onion, diced finely
• 3 zucchini, sliced thinly lengthways
• 425g can tuna in oil, drained, flaked
• 1 cup roughly chopped parsley
• ¼ cup lemon juice
• 2 tbsp baby capers, drained, rinsed
• ½ cup finely grated parmesan
1│In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking liquid. Return pasta to pan and set aside.
2│Meanwhile, in a large deep frying pan, heat oil on medium. Saute onion 2-3 mins. Stir in zucchini, cook a further 2 mins.
3│Add zucchini mixture to pasta with tuna, half the parsley, the juice, reserved cooking liquid and capers. Toss well. Serve sprinkled with parmesan and remaining parsley.
CHICKEN, CHORIZO & PRAWN PILAF
Serves 4 Prep 5 mins Cook 10 mins
• 450g pkt microwave long-grain rice
• 2 tbsp olive oil
• 350g chicken thigh fillets, chopped finely
• 250g pkt diced chorizo
• 2 sticks celery, chopped finely
• 1 onion, chopped finely
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 lemon, finely grated zest, plus 2 tbsp juice
• 400g can diced tomatoes
• 1 cup chicken stock
• 12 green prawns, peeled, deveined, tails intact
• ½ cup roughly chopped parsley
1│Cook rice following packet instructions.
2│In a large deep frying pan, heat oil on high. Saute chicken, chorizo, celery and onion 4-5 mins until chicken is browned.
3│Stir in tomato paste, paprika, cumin and lemon zest, then tomato, stock and lemon juice. Bring to boil, simmer 2 mins.
4│Mix in prawns, cook 2 mins. Add rice and half the parsley. Stir until well combined and heated through. Serve sprinkled with remaining parsley.
MACARONI HAM & CHEESE
Serves 4 Prep 5 mins Cook 10 mins
• 250g block light cream cheese, chopped
• 2 cups milk
• 1 tbsp Dijon mustard
• 400g macaroni pasta, cooked (see tip)
• 1 cup grated tasty cheese
• 250g shaved leg ham, sliced thinly
• 1 bunch chives, chopped finely
• ½ cup panko crumbs
• 20g butter, melted
1│Preheat grill on high. Lightly grease an 8-cup casserole dish.
2│In a large saucepan, combine cream cheese, milk and mustard over medium heat. Stir until smooth and mixture comes to the boil. Stir in pasta, ¾ cup tasty cheese, ham and three-quarters of the chives. Season, spoon into casserole dish.
3│In a medium bowl, combine breadcrumbs, remaining cheese and butter. Sprinkle over pasta.
4│Grill 4-5 mins until golden. Serve macaroni sprinkled with remaining chives. Accompany with a green salad, if liked.
TOMATO, MOZZARELLA & BASIL TART
Serves 2 Prep 5 mins Cook 10 Mins
• 1 sheet frozen puff pastry, thawed
• 150g mozzarella cheese, sliced
• 100g shaved prosciutto
• 400g punnet tomato medley mix, halved
• ¼ cup small basil leaves
1│Preheat oven to 220°C. Line an oven tray with baking paper.
2│Place pastry on tray. Score a 2cm-wide border around edge of pastry. Top middle with cheese, prosciutto and tomato.
3│Bake 10 mins until pastry is golden and crisp. Serve sprinkled with basil leaves.
FRESH CORN, CHEESE & ASPARAGUS PIZZA
Serves 4 Prep 5 mins Cook 10 mins
• 2 large pizza bases
• 2 cobs corn, blanched
• 1/3 cup tomato paste
• 2 cups grated pizza cheese
• 2 bunches asparagus, trimmed, halved, blanched
• 2 tbsp olive oil
• ¼ cup fresh sage leaves
• mixed salad, to serve
1│Preheat oven to 220°C. Place pizza bases on 2 oven trays.
2│Slice kernels from corn. Spread paste over pizza bases. Top with cheese, corn and asparagus. Bake 10 mins until golden.
3│Meanwhile, in a small saucepan, heat oil on high. Fry sage leaves, in batches, 30 secs until crisp. Drain on paper towel. Serve pizza topped with sage leaves and accompanied with mixed salad.
SALT & PEPPER PRAWNS WITH MANGO & AVOCADO SALAD
Serves 4 Prep 5 mins Cook 10 mins
• 2/3 cup cornflour
• 1 tsp ground black pepper
• 1 tsp ground white pepper
• 1 tsp smoked paprika
• 1 tsp celery salt
• 1 tsp sea salt flakes
• vegetable oil, for deep frying
• 24 large green prawns, peeled, deveined, tails intact
• 1 egg, whisked lightly
• 1 large mango, sliced
• 1 large avocado, sliced
• 120g baby rocket leaves
• spicy mayonnaise, to serve (see tip)
Dressing:
• ¼ cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
1│In a large bowl, combine cornflour, black pepper, white pepper, paprika, celery salt and sea salt.
2│In a medium saucepan, heat oil on high. Dip each prawn into egg and lightly toss in cornflour mixture, shaking off excess.
3│Cook prawns, in 5 batches, 2 mins each until golden and cooked through. Drain on paper towel.
4│Meanwhile, in a large bowl, toss mango, avocado and rocket together.
5│DRESSING In a jug, whisk ingredients together. Season.
6│Drizzle dressing over salad just before serving. Serve with prawns and spicy mayonnaise.
SALMON & VEGETABLE PARCELS
Serves 4 Prep 5 mins Cook 10 mins
• 4 boneless salmon fillets, skin on
• 1 carrot, julienned
• 1 zucchini, julienned
• 8 green beans, halved lengthways
• 8 yellow (butter) beans, halved lengthways
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 1 tsp sesame oil
• 2 tsp brown sugar
• 1 tbsp toasted sesame seeds
• shredded green onion, coriander leaves, red chilli, lime wedges, to serve
1│Preheat oven to 200°C. Place 4 squares of foil, large enough to wrap fish, onto a flat surface. Top
with 4 squares of baking paper.
2│Place a salmon fillet in centre of baking paper. Top with a quarter of the carrot, zucchini and beans. Repeat with remaining fillets and vegetables.
3│In a jug, whisk soy, lemon juice, sesame oil and brown sugar together. Season. Spoon sauce over salmon and vegetables. Gather paper and foil, forming a parcel enclosing fish. Place parcels onto an oven tray.
4│Bake 10 mins until fish flakes when tested with a fork. Serve sprinkled with sesame seeds, green onion, coriander and chilli. Accompany with lime.
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