Fast, fresh and delicious – whip up one of our no-fuss meals tonight!
Fast, fresh and delicious – whip up one of our no-fuss meals tonight!
CHICKEN PIZZA INVOLTINI
Prep 10 mins | Cook 40 mins | Serves 4
500 g baby new potatoes, halved
4 chicken breast fillets
160 g pepperoni
1½ cups grated mozzarella
500 g Napoletana pasta sauce (buy ready-made in supermarkets)
1. Preheat oven to moderate 180 C.
2. Arrange potatoes on an oven tray and spray with oil. Bake 40 to 45 mins until golden, tossing halfway through cooking.
3. With a sharp knife, cut a slit in one side of each chicken breast fillet, arrange pepperoni slices and half cheese inside. Season.
4. Pour pasta sauce in base of a large casserole dish. Arrange chicken, slit-side down, in sauce. Bake, covered, 25 to 30 mins.
5. Uncover, scatter over remaining cheese. Bake 10 mins until cheese is golden.
6. Serve chicken accompanied with baked potatoes and scattered with basil leaves, if liked.
STICKY PORK & NOODLE STIR-FRY
Prep 5 mins | Cook 50 mins | Serves 4
500 g pork rashers
375 g jar sweet plum marinade
400 g packet stir-fry veggies
4 cm piece ginger, peeled, finely sliced
440 g egg noodles, cooked following packet instructions
1. Preheat oven to 180 C. Line an oven tray with baking paper.
2. Place pork in a single layer on tray. Roast 20 mins, turning halfway through. Drain off excess liquid.
3. Reserve 2 tbsps marinade. Pour half remaining marinade over rashers. Bake 25 to 30 mins, basting with remaining marinade every 10 mins, until caramelised. Cut into chunks.
4. Heat an oiled wok on high. Stir-fry veggies and ginger 4 to 5 mins until tender. Add noodles and reserved marinade. Toss.
5. Add pork, tossing well. Serve sprinkled with toasted sesame seeds and shredded green onions, if liked.
MARINATED LAMB RIBS
Prep 5 mins | Cook 50 mins | Serves 4
750 g sweet and smoky hickory glazed lamb riblets
750 g kumara or sweet potato, peeled and sliced
2 red onions, wedges
2 baby cos lettuce, trimmed, quartered ⅓ cup prepared ranch dressing
1. Cook lamb ribs following packet instructions. Transfer to a lined oven tray and place in a warm oven, 100 C, until ready to serve.
2. Preheat a chargrill pan on high. Chargrill kumara and onion 8 to 10 mins, turning until grill marks appear and they are tender. Transfer to a plate.
3. On same pan, chargrill lettuce 2 to 3 mins, turning, until grill marks appear.
4. Serve vegetables and lettuce on a platter with dressing. Accompany with lamb ribs.
PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU
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