Thai chicken with cucumber salad

Photography by Chris Chen

Need to get dinner on the table pronto? Give this colourful chicken salad a whirl!

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 bunch coriander
• 270ml can coconut milk
• 80ml (1/3 cup) fish sauce
• 55g (1/4 cup) caster sugar
• 2 tbs Thai red curry paste
• 1 tbs curry powder
• 8 chicken thigh fillets
• 300g (1 1/2 cups) jasmine rice
• 1/2 small daikon (see note)
• 2 Lebanese cucumbers
• 1 large eschalot
• 1 lime
• 50g roasted peanuts
• 2 tbs vegetable oil

Method

1. Trim roots with 3cm of stems from coriander, then finely chop and place in a large bowl. Add 1 tsp ground black pepper, coconut milk, 60ml (1/4 cup) fish sauce, 2 tbs sugar, curry paste and powder, and stir well to combine. Pick leaves from remaining coriander and reserve. Using a fork, prick chicken on both sides, add to marinade and set aside for 10 minutes to marinate.

2. Meanwhile, rinse rice in a sieve under running water. Place in a saucepan with 500ml (2 cups) water and bring to the boil. Cover and cook over low heat for 15 minutes or until liquid is absorbed.

3. Meanwhile, to make salad, peel daikon. Halve daikon and cucumbers widthwise, then cut into long, thin wedges. Place in a bowl. Peel eschalot, then thinly slice and add to vegetables. Squeeze over lime juice, then add remaining 1 tbs each fish sauce and sugar. Roughly chop peanuts and half the reserved coriander, add to the salad and toss well to combine.

4. Heat oil in a large, heavy-based frying pan over medium–high heat. Drain the chicken, discarding marinade. Brown, smooth-side down, for 5 minutes, then turn and cook for a further 3 minutes or until cooked through.

5. Serve chicken with rice and salad.

Notes

• Daikon is a sweet radish from greengrocers and Asian grocers.

Thai beef salad

Photography by William Meppem

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 1/2 tbs fresh lime juice
• 1 tbs finely chopped dark palm sugar
• 1 tbs fish sauce
• 2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 1 (about 680g) beef rump steak
• 1 x 200g pkt grape tomatoes, halved
• 1 continental cucumber, halved lengthways, thinly sliced diagonally
• 1 red onion, halved, cut into thin wedges
• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
• 1 bunch fresh mint, leaves picked, large leaves torn
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh Thai basil, leaves picked, large leaves torn
• 55g (1/3 cup) toasted peanuts, coarsely chopped
• 4 kaffir lime leaves, centre veins removed, finely shredded

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Spiced lamb with carrot salad and minted hummus

Photography by Ben Dearnley

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge. Set your timer and away you go!

Ingredients (serves 4)

• 1/2 bunch flat-leaf parsley
• 1/2 bunch mint
• 200g hummus
• 2 long green chillies
• 1 eschalot
• 1 lemon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp honey
• 60ml (1/4 cup) olive oil
• 3 large carrots, unpeeled
• 50g (1/3 cup) roasted pine nuts
• 4 x 80g lamb leg steaks

Method

1. To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.

2. To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 tsp cumin, coriander, honey and 2 tbs oil in a bowl and stir to combine.

3. Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 tsp salt (don’t toss together yet).

4. Heat a chargrill pan over high heat. Dust lamb with remaining 1 tsp cumin, brush with remaining 1 tbs oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.

5. Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.

Notes

• Quick cooking tips: Before cooking, read the recipe from start to finish, then gather all the equipment and ingredients needed.

  To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.

  To get maximum juice from a lemon, roll it on a work surface before juicing.

Pork and strawberry salad

Photography by Jeremy Simons

Strawberries are in season and they're an all round winner in this fresh pork salad.

Cooking Time

30 minutes

Ingredients (serves 4)

• 400g pork fillet
• 2 tablespoons olive oil
• 2 teaspoons cracked black pepper
• 1/3 cup balsamic vinegar
• 250g strawberries, hulled, halved
• 2 teaspoons lemon juice
• 80g salad leaves
• 50g goats cheese, crumbled
• 1 tablespoon sunflower seeds

Method

1. Heat a frying pan over medium-high heat. Drizzle pork with half the oil. Sprinkle with pepper and rub to coat. Cook pork, turning, for 12 to 15 minutes or until cooked through. Transfer to a plate. Stand covered for 5 minutes to rest. Reduce heat to low. Add balsamic vinegar to pan. Bring to a simmer. Simmer for 5 minutes or until reduced by half.

2. Place strawberries, balsamic vinegar and lemon juice in a bowl. Toss to combine.

3. Slice pork. Place salad leaves on a platter. Top with pork, strawberry mixture, cheese and seeds. Serve.

Mustard & rosemary pork with roast pears

Photography by Rob Palmer

Start the week with a mustard and rosemary pork meal that combines sweet and savoury flavours.

Cooking Time

30 minutes

Ingredients (serves 4)

• 4 Beurre Bosc pears, unpeeled, cored, cut into 2cm-thick wedges
• 2 red onions, cut into thick wedges
• Olive oil spray
• 2 tbs balsamic vinegar
• 2 tbs wholegrain mustard
• 2 tsp chopped fresh rosemary
• 1 tsp finely grated lemon rind
• 1 tbs olive oil
• 4 (about 125g each) pork loin steaks
• 100g baby spinach leaves
• Steamed green round beans, to serve

Method

1. Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place pear and onion on one of the trays. Spray with oil. Drizzle with half the vinegar. Bake for 25 minutes or until the pears are golden and tender.

2. Meanwhile, combine the mustard, rosemary and lemon rind in a bowl. Heat the olive oil in a large non-stick frying pan over high heat. Cook the pork for 2 minutes each side or until golden. Remove from heat. Spread one side of each pork steak with mustard mixture. Transfer to the second baking tray. Bake for 6-7 minutes or until cooked through.

3. Place the pear, onion, spinach and remaining vinegar in a bowl, and toss to combine. Divide pear mixture and pork steaks among serving plates. Serve with beans

Minute steak with chickpea salad

Photography by Mark O'Meara

Ingredients (serves 4)

• 200g green beans, trimmed
• 4 large minute steaks
• 1 garlic clove, crushed
• olive oil cooking spray
• 400g can chickpeas, drained, rinsed
• 2 ripe tomatoes, diced
• 1/4 cup basil leaves, torn

• Dressing

• 2 tablespoons olive oil
• 1 small green onion, finely chopped
• 1 tablespoon red wine vinegar

Method

1. Cook beans in a small saucepan of boiling salted water for 2 minutes, or until just tender. Drain and refresh in cold water. Drain and pat dry with paper towels.

2. Make dressing: Place all ingredients, and salt and pepper, into a screw-top jar. Shake well to combine.

3. Rub steaks with garlic and spray lightly with oil. Season with salt and pepper. Heat a chargrill or frying pan over medium-high heat. Cook steaks in batches for 1 minute each side for medium, or until cooked to your liking.

4. Place beans, chickpeas, tomatoes and basil into a large bowl. Add dressing. Toss gently. Serve with steaks.

Chorizo skewers with apple and chickpea salad

Photography by Steve Brown

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge.

Ingredients (serves 4)

• 6 (500g) fresh chorizo sausages (see note)
• 200g marinated roasted capsicums (see note)
• 2 x 400g cans chickpeas
• 1/4 bunch flat-leaf parsley
• 300g savoy cabbage
• 2 eschalots
• 1 granny smith apple
• 1/2 lemon
• 2 tsp Dijon mustard
• 1 tbs white wine vinegar
• 60ml (1/4 cup) extra virgin olive oil

Method

1. Flatten sausages, firmly pushing down on them with your hands (this will make cooking quicker and easier), then cut each one into 3 widthwise. Cut capsicums into 12 wide strips, then thread 2 pieces of capsicum and 3 pieces of sausage alternately onto skewers. Makes 6.

2. Heat a chargrill pan or heavy-based frying pan over medium heat. Cook skewers, turning, for 8 minutes or until cooked through.

3. Meanwhile, to make salad, drain chickpeas and rinse under running water. Drain again and place in a large bowl. Pick parsley leaves, finely shred cabbage, thinly slice eschalots and cut apple into julienne (matchsticks), then add to chickpeas.

4. Juice lemon. Whisk mustard, vinegar and lemon juice in a small bowl, then gradually whisk in oil. Season with salt and pepper. Pour dressing over chickpea mixture and toss well to combine.

5. Serve skewers with the salad.

Notes

• You'll need 6 x 25cm bamboo skewers. Tips: Fresh chorizo sausages and marinated roasted capsicums are from delis and supermarkets.

Chilli beef and cashew nut stir-fry

Photography by Mark O'Meara

Thai chilli jam stir-fry paste adds a burst of flavour to this quick and easy stir-fry.

Ingredients (serves 4)

• 200g packet dried rice-stick noodles
• 2 1/2 tablespoons vegetable oil
• 500g eye fillet steak, trimmed, thinly sliced
• 1 red onion, cut into thin wedges
• 1 bunch asparagus, trimmed, cut into thirds
• 150g sugar snap peas, trimmed
• 2/3 cup (190g jar) Thai chilli jam stir-fry paste
• 1/2 cup salted cashew nuts
• 1/2 cup coriander leaves

Method

1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.

2. Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.

3. Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.

4. Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.

5. Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.

Notes

• Thai chilli jam stir-fry paste is a thick, sweet, spicy sauce and is also great in casseroles. You could also try adding a dollop to soups or dips, for a burst of flavour.

Chicken, lemon and ricotta soft tacos

Photography by Cath Muscat

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Cooking Time

30 minutes

Makes

10

Ingredients

• 750g chicken breast fillet, thinly sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium zucchini, cut into batons
• 200g cup mushrooms, thickly sliced
• 10 flour tortillas
• 200g fresh ricotta cheese, crumbled
• 1/2 cup finely grated parmesan cheese

Method

1. Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.

2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.

3. Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.

4. Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

Notes

• We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.

  You can use white corn or wholemeal tortillas instead of flour.