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.

Mexican-style meatballs

Photography by Mark O'Meara

Make summertime dining fuss-free and delicious with this rich meatball dish served with a duo of dips.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 750g Woolworths Select Italian Style Meatballs
• 2 x 375g btls Old El Paso Mild Thick 'n' Chunky salsa
• 384g pkt Mission 96% Fat Free Tortillas
• Light sour cream, to serve
• Bought avocado dip, to serve

Method

1. Heat oil in a large non-stick frying pan over high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining meatballs. Drain excess fat from the pan, then return the meatballs to the pan.

2. Add the salsa. Reduce heat to medium. Simmer for 10 minutes or until meatballs are cooked through.

3. Meanwhile, heat the tortillas following packet directions.

4. Place the sour cream and avocado dip in separate serving bowls. Serve with the meatballs and tortillas.

Herb and cheese pull-apart bread

Photography by Luke Burgess

Ingredients (serves 6)

• 2 cups plain flour
• 3/4 cup warm water
• 1 teaspoon caster sugar
• 1 x 7g packet dry yeast
• 1/4 teaspoon salt
• 2 cups grated tasty cheese
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped basil
• 2 eggs
• 2 tablespoons olive oil

Method

1. Place 1 cup of flour, warm water, sugar and yeast into a bowl. Stir with a wooden spoon until a thick batter forms. Cover with plastic wrap. Stand in a warm place for 30 minutes, or until frothy.

2. Preheat oven to 200°C. Brush a 5.5cm deep, 21cm x 10cm (base) loaf pan with butter. Add remaining 1 cup of flour, 13/4 cups cheese, salt, herbs, 1 egg and oil to dough. Stir until dough comes together. Turn onto floured surface. Knead for 10 minutes. Add flour throughout kneading until dough is no longer sticky.

3. Place dough into a lightly greased bowl. Cover with plastic and stand for 15 minutes, or until dough is well risen. Punch dough down with your fist. Knead for 2 minutes. Divide dough into 6 small balls. Knead each until smooth. Arrange balls side-by-side in loaf pan. Cover with plastic wrap and allow to stand in a warm place for 20 minutes to rise.

4. Beat remaining egg. Brush top of loaf with egg. Sprinkle with remaining 1/4 cup of cheese, black pepper and sea salt flakes. Bake for 30 to 35 minutes, or until loaf is golden and sounds hollow when tapped in centre. Serve warm or cold

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.

Butter chicken

Photography by Rob Palmer

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.

Cooking Time

30 minutes

Ingredients (serves 4)

• Olive oil spray
• 1 large brown onion, finely chopped
• 2 tbs tandoori paste
• 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
• 400g can no-added-salt chopped tomatoes
• 125ml (1/2 cup) chicken stock
• 55g (1/3 cup) cashews, finely chopped
• 70g (1/4 cup) natural yoghurt
• 75g baby spinach leaves
• 2 cups steamed basmati rice
• Chopped Lebanese cucumber, to serve
• Fresh coriander leaves, to serve
• Pappadums, to serve

Method

1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.

2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.

Notes

• With a twist: For Madras Lamb Curry, replace the tandoori paste with madras curry paste, and substitute lamb stir-fry strips for the chicken.

  Adding finely chopped cashews to this dish thickens the sauce and enhances flavour.

Brazilian pork skewers with lime & garlic

Photography by Geoff Lung

Thread, cook, then devour these succulent citrus-infused pork kebabs.

Cooking Time

30 minutes

Ingredients (serves 4)

• Garlic cloves, crushed
• 1/2 tsp sea salt
• 2 tsp ground coriander
• 2 tbs fresh lime juice
• 1 tsp finely grated lime rind
• 1 1/2 tbs olive oil
• 500g pork loin steaks, cut into 2cm pieces
• 400g can red kidney beans, rinsed, drained
• 250g punnet cherry tomatoes, halved
• 4 shallots, trimmed, thinly sliced
• 2 tbs chopped fresh continental parsley
• 2 tsp red wine vinegar
• 2 red onions, halved, cut into wedges
• Olive oil spray

Method

1. Place the garlic and salt in a mortar and pound with a pestle until a smooth paste forms. Add coriander, lime juice, lime rind and 1 tablespoon of the oil and stir to combine. Transfer to a glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap. Set aside for 10 minutes to marinate.

2. Meanwhile, place the beans, tomato, shallot, parsley, vinegar and remaining oil in a bowl. Toss to combine. Season with salt and pepper.

3. Thread the pork and onion onto skewers. Preheat a barbecue grill or chargrill on high. Spray the skewers with oil. Cook, turning occasionally, for 6-8 minutes or until lightly charred and cooked to your liking. Serve with the tomato salad.

Notes

• A zingy tomato and kidney bean salad is ideal with pork and sweet onions.