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.

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.

Fish with chilli lime noodle salad

Photography by Ben Dearnley

Ingredients (serves 4)

• 450g packet fresh hokkien noodles
• 3 green onions, thinly sliced
• 1 long red chilli, thinly sliced
• 1/2 cup fresh coriander leaves
• 1/4 cup sweet chilli sauce
• 1/4 cup lime juice
• 2 teaspoons fish sauce
• Olive oil cooking spray
• 450g frozen dory fillets, thawed
• Toasted unsalted cashew nuts, to serve

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until tender. Separate with a fork. Drain. Return to bowl. Add onion, chilli and coriander. Toss to combine.

2. Combine chilli sauce, lime juice and fish sauce in a jug. Reserve 2 tablespoons sauce mixture. Add remaining mixture to noodles. Toss to combine.

3. Spray a frying pan with oil. Heat over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.

4. Divide noodle mixture and fish between bowls. Top with reserved sauce mixture and nuts. Serve.

Notes

• Super saver: By using frozen dory fillets instead of fresh, we’ve saved you around $12.30 in total.

Chicken caeser salad

Chicken caesar salad

Photography by Ian Wallace

This new take on a cafe classic has all the crunch and taste of a traditional caesar but much less fat.

Cooking Time

25 minutes

Ingredients (serves 4)

• 3 slices Bürgen Soy-Lin bread, torn into bite-sized pieces
• Olive oil spray
• 4 slices prosciutto, excess fat trimmed
• 2 (about 200g each) chicken breast fillets
• 2 baby cos lettuce, trimmed, leaves separated, coarsely torn
• 1/2 cup fresh continental parsley leaves
• 2 hard-boiled eggs, peeled, quartered
• 1 tbs finely grated parmesan
• 125ml (1/2 cup) 99% fat free caesar dressing

Method

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

2. Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

3. Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.

Notes

With a twist: For Tuna Nicoise Salad, omit the bread, prosciutto and parmesan. Swap chicken for drained canned tuna and dressing for low-fat French dressing. Add cherry tomatoes, kalamata olives and boiled potatoes.

Chicken salad sandwich shapes

Photography by Amanda McLauchlan

Pack a surprise into the kid's lunch-box with these tasty sandwiches!

Cooking Time

10 minutes

Ingredients (serves 2)

• 4 thick slices wholemeal bread
• 2 tablespoons reduced-fat hommus dip
• 1 iceberg lettuce leaf, shredded
• 2 slices reduced-fat tasty cheese
• 1/2 small carrot, coarsely grated
• 1/3 cup shredded cooked chicken
• 2 teaspoons sultanas

Method

1. Spread 1 side of each slice of bread with hommus. Place lettuce on 2 slices of bread. Top each with cheese, carrot, chicken and sultanas. Sandwich with remaining bread.

2. Using a 10cm cutter, cut a shape from each sandwich. Discard crusts. Serve.

Notes

You could use dinosaur, star or butterfly-shaped cutters.

Chicken ceaser toasts

Chicken caesar toasts

Photography by Steve Brown

Take the hassle out of midweek meals with this flavoursome idea.

Ingredients (serves 4)

• 6 rindless shortcut bacon rashers
• olive oil cooking spray
• 8 (400g) chicken tenderloins
• 8 slices thick white crusty bread
• 1 baby cos lettuce, leaves washed, shredded
• 1/4 cup 99% fat-free caesar salad dressing
• 1/3 cup shaved parmesan cheese

Method

1. Cut bacon rashers in half lengthways. Cut crossways into thin strips. Spray a large, non-stick frying pan with oil. Heat over medium heat. Cook bacon, stirring, for 5 minutes or until crisp. Transfer to a plate. Cover to keep warm.

2. Increase heat to medium-high. Cook chicken for 3 to 4 minutes each side or until golden and cooked through. Thickly slice. Preheat grill on medium-high. Grill bread for 2 to 3 minutes each side or until toasted.

3. Place lettuce, bacon, chicken and dressing in a bowl. Toss to combine. Divide mixture between toast. Top with parmesan. Season with pepper. Serve.

Notes

Super saver: Use 3 rashers middle bacon, trimmed, instead of shortcut and save around $1.70 in total.

Barbecue chicken with mango salad

Barbecued chicken with mango salad

Photography by Mark O'Meara

Just six ingredients is all you need for this speedy, budget-friendly and gluten-free dinner.

Ingredients (serves 4)

• 1 large mango, peeled, cut into 1.5cm cubes
• 1 long red chilli, deseeded, finely chopped
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh coriander leaves
• 2 tablespoons lime juice
• 4 (110g each) chicken thigh fillets, trimmed, halved

Method

1. Place mango, chilli, onion and coriander in a bowl. Add half the lime juice. Toss to combine.

2. Preheat a greased barbecue plate or chargrill over medium-high heat. Place chicken in a shallow glass or ceramic dish. Add remaining lime juice. Season with salt and pepper. Cook chicken for 6 to 7 minutes each side or until cooked through. Serve with mango mixture.

Notes

To serve: Steamed jasmine rice and lime.

Barbecue chicken and smashed potato salad

Photography by Scott Hawkins

Pick up a barbecue chicken and some asparagus for this simply delicious potato salad to add to your Christmas spread.

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 12 (about 600g) baby desiree potatoes
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• 4 bacon rashers, coarsely chopped
• 1/2 cup (125g) whole-egg mayonnaise
• 1/4 cup (60g) sour cream
• 2 tbs lemon juice
• 3 tsp Dijon mustard
• 1 tbs coarsely chopped tarragon
• 1 country-style barbecue chicken, coarsely shredded
• 4 green onions, trimmed, thinly sliced

Method

1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.

2. Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.

3. Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.

4. Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

Balsamic lamb and beetroot salad

Photography by Steve Brown

Lighten up with this week's winner of the food fight.

Ingredients (serves 4)

• 2 garlic cloves, crushed
• 1/3 cup balsamic vinegar
• 3 (400g) lamb leg steaks, trimmed
• olive oil cooking spray
• 80g baby rocket
• 1 medium red capsicum, chopped
• 1 small red onion, halved, thinly sliced
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves
• 425g can baby beets, drained, halved
• 60g reduced-fat feta cheese, crumbled

Method

1. Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.

2. Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

3. Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.

4. Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.

Notes

For extra crunch, sprinkle salad with 1/2 cup toasted pepitas (pumpkin seeds) in step 4.