...and you’ll be able to create these yummy family dinners
Dress salad with a readymade Asian dressing or a little rice wine vinegar.
Fast Teriyaki Chicken With Rice
Prep 15 mins / Cook 15 mins / Serves 4
¼ cup rice-wine vinegar
¼ cup soy sauce
1 tbsp honey
2 tsps grated ginger
1 garlic clove, crushed
1 BBQ chicken, cut into 8 pieces
1 onion, finely chopped
1 carrot, cut into batons
1 Lebanese cucumber, sliced
3 green onions, sliced
Cooked rice, toasted sesame seeds, to serve
1. Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
2. In a large bowl, combine vinegar, soy sauce, honey, ginger and garlic. Add chicken and onion, tossing to coat. Transfer to tray. Bake 15 mins, turning twice, until sticky and crisp.
3. Meanwhile, in a bowl, combine carrots, cucumber and green onions.
4. Arrange chicken on a platter with rice and salad. Sprinkle with sesame seeds to serve.
BBQ chicken carcasses can be used as base for homemade chicken stock. Boil with chopped onion, carrot, parsley sprigs and a bay leaf. Strain and freeze until required.
Fast Chicken Pad Thai
Prep 15 mins / Cook 15 mins / Serves 4
200 g packet Pad Thai rice noodles
½ cup lime juice, plus wedges to serve
2 tbsps brown sugar
2 tbsps fish sauce
2 tbsps sesame oil
2 eggs, lightly whisked
2 carrots, sliced
½ BBQ chicken, flesh shredded
4 green onions, sliced
2 garlic cloves, crushed
½ cup coriander leaves
¼ cup chopped unsalted roasted peanuts Sliced red chilli, bean sprouts, to serve
1. Prepare noodles following packet instructions. Drain and rinse under cold water. Set aside.
2. In a jug, whisk lime juice, brown sugar and fish sauce together. Set aside.
3. In a wok or large frying pan, heat 2 tsps sesame oil on high. Add egg, swirling to coat wok. Cook 1 min until set. Transfer to a board, roll and thinly slice.
4. In the same wok, heat remaining oil on high. Stir-fry carrots 1-2 mins until tender-crisp. Add chicken, onion and garlic, and stir-fry 3-4 mins until heated through. Add noodles, sauce and egg to wok, tossing 1-2 mins on high to heat through.
5. Serve noodles topped with coriander leaves, peanuts, chilli and sprouts. Accompany with lime wedges.
Chicken Tortillas
Prep 15 mins / Cook 25 mins / Serves 4
2 tbsps vegetable oil
2 onions, sliced
1 garlic clove, crushed
1 BBQ chicken, flesh shredded
1 cup chicken stock
2 tsps cumin
1 tbsp dried oregano Pinch of chilli flakes
100 g corn chips
½ cup grated cheese
½ tsp cayenne pepper
8 flour tortillas, warmed Torn lettuce leaves, sour cream, sliced avocado, to serve
SALSA
½ pineapple, peeled, finely chopped
½ red onion, finely chopped
¼ red capsicum, seeded, finely chopped
¼ cup coriander leaves
1 corn, chargrilled, kernels sliced
1 lime, juiced
1. In a frying pan, heat oil on medium. Saute onion and garlic 4-5 mins until onion is tender. Stir in chicken, stock, cumin, oregano and chilli flakes. Simmer 15- 20 mins until stock has reduced by half. Set aside.
2. Meanwhile, preheat oven to moderate, 180 C. Line an oven tray with baking paper.
3. Arrange chips on tray, sprinkle with cheese and cayenne pepper. Bake 4-5 mins until cheese melts and is golden. Cool, then crush.
4. SALSA Combine all ingredients.
5. Fill tortillas with lettuce, chicken mixture, salsa, sour cream and avocado. Sprinkle with corn chips.
Use a mixture of half tasty and half mozzarella cheese instead, or sprinkle with crumbled feta or goat’s cheese.
Chicken & Olive Pasta Bake
Prep 15 mins / Cook 30 mins / Serves 4
250 g dried rigatoni pasta
2 tbsps olive oil
2 sticks celery, sliced
1 onion, sliced
2 garlic cloves, crushed
1 tbsp tomato paste
1 tsp dried oregano
2 x 400 g cans diced tomatoes
½ BBQ chicken, flesh shredded
½ cup pitted kalamata olives
½ cup shredded basil, plus extra leavesto serve
1½ cups grated cheddar cheese
1. Preheat oven to moderately hot, 190 C. Lightly grease a 6-cup oven proof dish.
2. In a large saucepan of boiling salted water, cook pasta following packet instructions until tender. Drain and refresh under cold water. Return to pan.
3. Meanwhile, in a large frying pan, heat oil on medium. Saute celery and onion 4-5 mins until tender. Add garlic, tomato paste and oregano. Cook, stirring, 1 min.
4. Stir in tomatoes, bring to boil. Reduce heat to low and simmer 10 mins, stirring occasionally.
5. Add chicken, olives and basil. Season. Toss through pasta. Transfer to dish. Sprinkle with cheese. 6. Bake 25 - 30 mins until bubbling and golden. Serve sprinkled with extra basil leaves.
Tandoori Chicken Pizza
Prep 15 mins (plus marinating) / Cook 10 mins / Serves 4
1 BBQ chicken, flesh sliced thickly
¹⁄³ cup tandoori paste
4 naan bread
¹⁄³ cup tomato paste
250 g punnet cherry tomatoes, quartered
2 green onions, finely sliced
1 cup grated mozzarella cheese Natural yoghurt, coriander, mango chutney, lime cheeks, to serve
1. Preheat oven to hot, 200 C. Line 2 oven trays with baking paper.
2. In a large bowl, combine chicken and tandoori paste, tossing well to coat. Set aside 20 mins.
3. Place naan on trays. Spread tomato paste over each. Divide chicken mixture between each.
4. Top each evenly with tomatoes and onions. Sprinkle with cheese.
5. Bake 8-10 mins until naan is cooked through and cheese melts. Dollop with yoghurt and scatter with coriander. Serve with chutney and lime cheeks.
