Bondi burger

Photography by Ian Wallace

Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.

Ingredients (serves 4)

• Olive oil spray
• 4 x 125g skinless blue-eye fillets
• 4 ciabatta rolls, split
• 1 carrot, peeled, grated
• 1 small, raw beetroot, peeled, grated
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 1/2-2 cups shredded iceberg lettuce
• 2 tbs low-fat mayonnaise
• 2 tbs sweet chilli sauce

Method

1. Preheat a barbecue or chargrill pan on high heat.

2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.

3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.

4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.

Cajun-style chicken with Mexican rice

Photography by Mark O'Meara

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Cooking Time

15 minutes

Ingredients (serves 4)

• 11/2 limes, juiced
• 1 teaspoon cajun seasoning
• 2 tablespoons fresh coriander leaves, finely chopped
• 12 (700g) chicken tenderloins, trimmed
• 11/4 cups long-grain rice, rinsed
• 1 small red capsicum, finely chopped
• 1 corn cob, kernels removed
• 21/2 cups chicken stock
• 1/3 cup taco sauce
• 4 green onions, thinly sliced
• coriander sprigs and lime wedges, to serve

Method

1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Lamingtons with strawberry jam

Cafe latte lamingtons with strawberry jam

Photography by Rob Palmer

A true Aussie classic, lamingtons go from morning tea to luscious dessert with jam and coffee cream.

Preparation Time

15 minutes

Ingredients (serves 6)

• 300ml thickened cream
• 1 tbs coffee liqueur (such as Tia Maria)
• 1 tbs icing sugar
• 6 Woolworths Chocolate Lamingtons, halved horizontally
• 115g (1/3 cup) strawberry jam
• Dark chocolate curls, to serve

Method

1. Place the cream, liqueur and icing sugar in a medium bowl. Use an electric beater to beat until firm peaks form. Reserve 1/4 cup of the cream mixture.

2. Spread the cut side of the lamington bases with the jam.

3. Spoon or pipe the cream mixture over the jam. Top with the remaining lamington. Divide among serving plates. Top with the reserved cream mixture and chocolate curls to serve.

Notes

Cook's tip: To make chocolate curls, run a vegetable peeler along a block of chocolate.

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.

Cheesy meatballs

Photography by Cath Muscat

The kids can easily whip up these finger-licking-good cheesy meatballs.

Preparation Time

15 minutes

Cooking Time

20 minutes

Makes

15-20 meatballs

Ingredients

• 500g extra lean beef mince
• 1 brown onion, coarsely grated
• 1 medium carrot, peeled, coarsely grated
• 1 small zucchini, ends trimmed, coarsely grated
• 1/4 cup (60ml) reduced-salt tomato sauce
• 1 tablespoon barbecue sauce
• 1 cup (80g) coarsely grated light cheddar
• 1/4 cup (40g) plain flour
• 3/4 cup (70g) dried (packaged) multigrain breadcrumbs
• 2 teaspoons canola oil

Method

1. Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.

2. Roll tablespoonfuls of the mixture into balls and place on an oven tray. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

3. Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining meatballs. Serve immediately.

Creamy Thai pesto chicken stir-fry

Photography by Ben Dearnley

An exotic Thai pesto mixed with cream, chicken and bright vegies is the genius in this stir-fry.

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 tbs olive oil
• 1 x 250g punnet small cherry tomatoes, halved
• 4 (about 800g) single chicken breast fillets, thinly sliced
• 1 red capsicum, halved, deseeded, thinly sliced
• 2 garlic cloves, crushed
• 1 x 300ml ctn Bulla Cooking Cream
• 60ml (1/4 cup) water
• 80g baby spinach leaves
• 1 x 150g ctn Wattle Valley Chunky Dips Exotic Thai
• Thai basil leaves, to serve
• Steamed rice, to serve

Method

1. Heat half the oil in a wok over high heat until just smoking. Add the tomato and stir-fry for 1-2 minutes or until the tomato just starts to soften. Transfer to a plate. Add half the chicken to the wok and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

2. Heat the remaining oil in the wok over high heat. Add the capsicum and garlic, and stir-fry for 2-3 minutes or until the capsicum softens slightly. Add the tomato, chicken, cream, water, spinach and half of the dip, and stir-fry for 1-2 minutes or until the spinach just wilts and the sauce thickens slightly.

3. Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.

Creamed corn, bacon and chive frittata

Photography by Steve Brown

This frittata makes a simple yet satisfying meal.

Ingredients (serves 8)

• 10 eggs
• 310g can creamed corn
• 1/3 cup (80ml) pure (thin) cream
• 2 bunches chives, snipped into 3cm lengths
• 1 tbs olive oil
• 2 bacon rashers, rind removed, thinly sliced
• 1 garlic clove, crushed
• Salad leaves, to serve

Method

1. Preheat the grill to medium. Whisk the eggs in a bowl, then stir in the corn, cream and chives. Season with salt and pepper.

2. Heat the oil in a non-stick 24-26cm frypan. Add the bacon and garlic and cook over medium-high heat, stirring, for 3 minutes until the bacon is golden. Pour in the egg mixture and stir for 30 seconds. Reduce heat to medium-low and cook, without stirring, for 6-8 minutes or until almost set. Place the pan under the grill for 4 minutes or until the top is golden. Stand frittata in pan for 5 minutes, then turn out onto a board and slice into wedges. Serve with salad leaves.

Cookies and cream ice cream

This simple cookies and cream ice-cream dessert is sure to become a family favourite.

Ingredients (serves 4)

• 1.25 litres vanilla ice-cream
• 150g packet chocolate cream biscuits
• Chocolate sauce, to serve

Method

1. Place ice-cream in a bowl. Set aside for 5 to 10 minutes or until slightly softened. Crush biscuits. Add to ice-cream. Stir to combine. Divide between bowls. Top with chocolate sauce. Serve.

Coconut chickpea curry

Photography by Steve Brown

On the table in just 15 minutes, this budget-busting Indian-inspired dish is delicious finished with a squeeze of fresh lime.

Cooking Time

15 minutes

Ingredients (serves 4)

• 375g dried flat rice noodles
• 2 tbs olive oil
• 1 brown onion, coarsely chopped
• 1 1/2 tbs grated fresh ginger
• 2 garlic cloves, crushed
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 x 400g cans chickpeas, rinsed, drained
• 400ml can light coconut cream
• 270ml can light coconut milk
• 1 tsp vegetable or chicken stock powder (see note)
• Fresh coriander sprigs, to serve

Method

1. Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until just tender. Add the ginger, garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chickpeas and stir to coat. Add the coconut cream, coconut milk and stock powder. Simmer for 5 minutes or until the sauce thickens slightly.

3. Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.

Notes

Use gluten-free stock to make this gluten free.

With a twist: coconut fish curry Replace noodles with steamed rice. Replace the chickpeas with 500g white fish fillets, cut into 2cm pieces.

Vegetable curry: Replace 1 can of chickpeas with 2 cups frozen mixed vegetables. Serve with cooked brown rice.

Chocolate mint bark

Photography by Mark O'Meara

Too many candy canes this Christmas? Re-invent them into this chocolate treat that can be used as a dessert garnish or a stand-alone treat.

Ingredients (serves 8)

• 50g mint-flavoured candy canes
• 200g dark chocolate melts, melted

Method

1. Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.

2. Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set (see note). Break into pieces. Serve.

Notes

Store bark in an airtight container in a cool place for up to 5 days. Place bark in the fridge to set if room temperature is too warm.

Chocolate and hazlenut slice

Photography by Sue Ferris

The great thing about a winning combination like chocolate and hazelnut is there's no need to go to any trouble — let the flavours speak for themselves.

Cooking Time

20 minutes

Ingredients (serves 8)

• 12 savoiardi (sponge finger biscuits)
• 80ml (1/3 cup) chocolate or hazelnut liqueur
• 1 x 600ml ctn thickened cream
• 160g (1/2 cup) chocolate-hazelnut spread
• 75g (1/2 cup) dry-roasted hazelnuts, finely chopped
• Cadbury Flake bar, crumbled

Method

1. Line the base of a 5cm-deep, 20 x 20cm (base measurement) square dish with half the savoiardi, cutting the fingers to fit. Drizzle over half the liqueur.

2. Use an electric beater to beat the cream in a bowl until firm peaks form. Stir in the chocolate-hazelnut spread.

3. Spread half the cream mixture over the savoiardi. Sprinkle over half the hazelnut. Top with remaining savoiardi. Drizzle over remaining liqueur. Spread over remaining cream mixture. Cover with plastic wrap and place in the fridge for 4 hours or overnight to develop the flavours.

4. Combine the Flake bar and remaining hazelnut in a bowl. Sprinkle the chocolate mixture over the slice.

Notes

With a twist: Lemon & almond slice: Replace the chocolate or hazelnut liqueur with Cointreau liqueur. Replace the chocolate-hazelnut spread with lemon curd. Replace the finely chopped dry-roasted hazelnuts with flaked almonds.

Chicken, sweet corn and tarragon pies

Photography by Ian Wallace

Classic cafe-style chicken pies are best when they're homemade and topped with a generous squirt of sauce.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 4 chicken thigh fillets, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 tbs plain flour
• 1 cup (250ml) chicken stock
• 1 x 420g can sweet corn, drained
• 1/4 cup (60ml) cream
• 1 tbs Dijon mustard
• 1 tbs chopped tarragon
• 1 sheet (25cm) ready-rolled frozen puff pastry
• 1 egg, lightly whisked

Method

1. Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add one-third of the chicken and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Repeat in two more batches with remaining chicken.

2. Add remaining oil to the pan and add the onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 1 minute or until well combined. Add the chicken and stock and cook, stirring, for 3 minutes or until mixture boils and thickens. Add the sweet corn, cream and mustard and stir to combine. Remove from heat. Add the tarragon and season with salt and pepper.

3. Spoon chicken mixture evenly among four 11cm (base measurement) pie tins or ramekins and place on an oven tray. Use a 12cm round pastry cutter to cut 4 discs from pastry. Brush pastry lightly with egg; place over the pies. Bake for 15 minutes or until pastry is golden and puffed. Remove from oven and serve immediately.

Chicken, leek and corn pies

Photography by Mark O'Meara

Use your fork to break through the crunchy filo crust to reveal the delicious filling hidden underneath.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 2 (about 225g each) single chicken breast fillets, cut into 2cm pieces
• Olive oil spray
• 1 large leek, trimmed, halved, washed, thinly sliced
• 2 celery sticks, trimmed, finely chopped
• 1 large (about 200g) potato, peeled, cut into 1cm pieces
• 2 garlic cloves, crushed
• 60ml (1/4 cup) white wine
• 185g (1 cup) fresh sweet corn kernels
• 185ml salt-reduced chicken stock
• 1 tbs cold water
• 2 tsp cornflour
• 2 tbs light sour cream
• 2 tbs chopped fresh continental parsley
• 4 sheets filo pastry
• Mixed salad leaves, to serve

Method

1. Preheat oven to 190°C. Heat a non-stick frying pan over high heat. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

2. Place the pan over medium heat. Spray with olive oil spray to lightly grease. Add the leek, celery and potato and cook, stirring occasionally, for 5 minutes or until the leek is soft. Add the garlic. Cook, stirring, for 1 minute.

3. Add wine and cook until liquid is almost absorbed. Stir in the chicken, corn and stock. Simmer for 3-4 minutes or until the liquid reduces by half. Combine the water and cornflour in a bowl. Add to chicken mixture. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Remove from heat. Stir in sour cream and parsley.

4. Divide the mixture among four 250ml (1-cup) capacity ovenproof dishes. Lightly spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of the chicken mixture and scrunch the edges. Repeat with the remaining filo.

5. Bake for 15 minutes or until the pastry is crisp and golden. Serve with mixed salad leaves.

Notes

Cook's tip: If you don't have individual dishes, cook in a 1L (4-cup) capacity baking dish. Top with single layers of the filo, spraying with olive oil spray in between layers.

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 parmigiana

Photography by Mark O'Meara

Just six ingredients is all you need for this speedy, budget-friendly dinner!

Ingredients (serves 4)

• 3 medium (450g) desiree potatoes, peeled, cut into 2.5cm pieces
• 1 medium (450g) orange sweet potato, peeled, cut into 2.5cm pieces
• 1/4 cup Alfa One rice bran oil
• 4 (150g each) crumbed chicken schnitzels
• 2/3 cup tomato pasta sauce with basil
• 2/3 cup grated mozzarella cheese

Method

1. Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper. Place potato and sweet potato in a bowl. Add 1 tablespoon oil. Season with salt and pepper. Toss to coat. Place on prepared tray. Bake for 25 to 30 minutes or until golden and crisp.

2. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer to a foil-lined baking tray.

3. Preheat grill on medium. Spread 2 tablespoons pasta sauce over each schnitzel. Top with cheese. Grill for 3 to 4 minutes or until cheese is melted and golden. Serve with potato mixture.

Notes

To serve: Salad leaves.

Chicken enchiladas with tomato salsa

Photography by Rob Palmer

For classic Mexican, fill tortillas with chicken, salsa, cheese and vegies, top with extra salsa and cheese, then bake until irresistible.

Cooking Time

30 minutes

Makes

6

Ingredients

• 1 Woolworths Country Roast Chicken, skin and bones removed, meat shredded
• 1 small red capsicum, halved, seeded, thinly sliced
• 1 red onion, halved, cut into thin wedges
• 3 shallots, ends trimmed, thinly sliced
• 145g (1 3/4 cups) coarsely grated cheddar
• 6 flour tortillas
• 375g btl Old El Paso Thick & Chunky Medium Salsa
• Sour cream, to serve
• Fresh coriander sprigs, to serve

• Tomato salsa

• 3 ripe tomatoes, coarsely chopped
• 1/4 red onion, finely chopped
• 1 tbs fresh lime juice

Method

1. Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl.

2. Place 1 tortilla on a clean work surface. Top with one-eighth of the chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose filling. Place in an ovenproof dish. Repeat with salsa and the remaining tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.

3. Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.

4. Top the enchiladas with the tomato salsa, sour cream and coriander.

Notes

Swap it: For something different, make avocado salsa - swap the tomatoes for 1 large avocado, peeled, stone removed, coarsely chopped.

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.

Chicken and Chickpea Pilaf

This one-pot rice dish is full of flavor and easy to make.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Ingredients

Pinch saffron threads		2 garlic cloves, peeled and crushed
2 tbsp vegetable oil		1 1/4 cups long-grain rice
6 skinless, boneless chicken thighs, cut into small pieces		2 1/2 cups hot chicken broth
salt and freshly ground black pepper		2 bay leaves
2 tsp ground coriander		one 15 oz can chickpeas
1 tsp ground cumin		1/3 cup golden raisins
1 onion, sliced		1/2 cup slivered almonds, toasted
1 red pepper, seeded and chopped		3 tbsp chopped parsley

Yield: 4 Servings

directions

Prep: 20 min Total: 60 min

• 1

  Crumble saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.

• 2

  Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.

• 3

  Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Rinse and drain chickpeas, then stir in along with the raisins and cook about 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

Beef and sultana empanandas

Beef and sultana empanadas

Photography by John Paul Urizar

Make entertaining easier - simply pass around a platter of these tasty pastries.

Ingredients (serves 6)

• 1 tablespoon Lupi extra-virgin olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 400g beef mince
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 1/2 cup sultanas
• 1 tablespoon plain flour
• 2 tablespoons red wine vinegar
• 3/4 cup beef stock
• 5 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• salad leaves and warm mango salsa, to serve

Method

1. Heat oil in a large non-stick frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion softens. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Reduce heat to medium-low. Add cumin, chilli powder, sultanas and flour. Cook, stirring, for 1 minute. Add vinegar and stock. Cook for 2 to 3 minutes or until thickened. Remove from heat. Cool completely.

2. Preheat oven to 200°C. Grease 2 oven trays. Using an 11cm round cutter, cut 18 rounds from pastry sheets. Place 1 1/2 tablespoons of mince mixture in the centre of each round. Fold over to enclose filling. Press edges together with a fork to seal. Place empanadas on oven trays. Brush with egg. Bake for 20 minutes or until golden brown. Serve with salad leaves and warm mango salsa.

Notes

Freeze uncooked empanadas between pieces of baking paper in airtight containers for up to 3 months. Bake, without thawing, for 20 to 30 minutes. Variation: You could use lamb mince and raisins instead of the beef mince and sultanas.

Beef and black bean noodle stir-fry

Photography by Alan Benson

Ten minute cooking and easy-to find ingredients make this stir-fry a winner!

Preparation Time

15 - 20 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 x 400g pkt hokkien noodles
• 1 tbs olive oil
• 400g beef stir-fry strips
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
• 80ml (1/3 cup) water
• 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
• 1/3 cup fresh coriander leaves

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

2. Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.

3. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.

4. Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

5. Divide the stir-fry among serving plates. Top with the coriander to serve.

Notes

Variations

Sweet & sour pork noodle stir-fry: Omit the water and coriander. Replace the hokkien noodles with 1 x 440 pkt Singapore noodles. Replace the beef stir-fry strips with 400g pork stir-fry strips. Replace the black bean sauce with 1 x 360g pkt Masterfoods Sweet & Sour Sauce. Increase the oil to 1 1/2 tbs olive oil. Heat 2 teaspoons of oil in a wok over high heat. Add the onion, garlic, vegetables and 1 red capsicum, halved, deseeded, coarsely chopped, and stir-fry for 2-3 minutes or until the vegetables soften. Transfer to a bowl. Place 1 1/2 tbs cornflour on a plate. Add the pork and toss to coat. Shake off excess. Heat the remaining oil in the wok over high heat. Add the pork and cook for 2-3 minutes or until the pork is cooked through. Add the sauce and toss to coat. Add the noodles, capsicum mixture and 1 x 220g can pineapple pieces in natural juice, drained, and stir-fry for 2-3 minutes or until heated through. Serve. Tofu & vegetable stir-fry with black bean sauce: Omit the noodles and beef. Increase the oil to 1 1/2 tbs olive oil. Place 1 x 350g pkt firm tofu on a chopping board and pat dry with paper towel. Cut into 2cm pieces. Omit step 1. In step 2, heat 1 tablespoon of oil in a wok over high heat. Add the tofu and stir-fry for 3 minutes or until golden. Continue from step 3. Serve with steamed rice. Honey & soy chicken noodle stir-fry: Omit the water and black bean sauce. Replace the beef with 400g chicken thigh fillets, excess fat trimmed, cut into thin strips. Place 2 tsp cornflour, 2 tbs salt-reduced soy sauce, 1 1/2 tbs sweet chilli sauce and 1 tbs honey in a small bowl and stir until well combined. Add the cornflour mixture to the stir-fry in step 4.