You don’t need to grab takeaways on the way home or call for pizza. These tasty meals will be ready in 15 minutes flat.
You don’t need to grab takeaways on the way home or call for pizza. These tasty meals will be ready in 15 minutes flat.
TIP: Save even more time with a stir-fry vegetable mix from the freezer or fresh produce section of the supermarket.
Sweet & Sour Prawns.
Prep 10 mins / Cook 5 mins / Serves 4.
1 tbsp vegetable oil.
440 g can pineapple pieces in natural juice, juice reserved.
2 stalks celery, sliced diagonally.
1 red capsicum, seeded, chopped.
1 carrot, peeled, sliced diagonally.
2 green onions, sliced diagonally.
2 tbsps hoi sin sauce.
1 tbsp hot chilli sauce.
1 tbsp soy sauce.
½ tsp sambal oelek.
400 g cooked prawns, peeled.
450 g microwave jasmine rice.
1. Heat oil in wok on high. Stir-fry pineapple, celery, capsicum, carrot and onion stems (reserve green tips for garnish) 1 to 2 mins.
2. In a jug, combine pineapple juice, sauces and sambal oelek. Pour over vegetables. Bring to the boil and add cooked prawns. Stir-fry for about 1 to 2 mins, or until hot and sauce thickens slightly. Serve with microwaved jasmine rice. Top with reserved green onion tips.
TIP: Saffron is very expensive, but can easily be replaced with ¼ tsp turmeric for extra colour.
Falafel Couscous Plate.
Prep 5 mins / Cook 5 mins / Serves 4.
1½ cups instant couscous.
1 tbsp olive oil.
5 saffron threads (see tip).
1 tsp ras el hanout or ground coriander.
1½ cups vegetable stock, just boiled.
225 g packet falafels.
1 cup mixed olives.
280 g jar artichoke hearts, drained, halved.
1 tbsp preserved lemon, finely sliced.
½ cup parsley, chopped Greek yoghurt, to serve .
1. In a large bowl, combine couscous, oil, saffron threads and ras el hanout. Pour stock over. Set aside 5 mins. Fluff with a fork and season to taste.
2. Meanwhile, heat falafels 1 to 2 mins in the microwave on high (100 per cent power) until hot. Tear falafels into a bowl with olives, artichokes, preserved lemon and parsley. Gently toss together and serve on couscous. Top with Greek yoghurt.
TIP: Angel hair pasta is very fine, so it cooks in half the time of most other pastas, such as spaghetti. Keep a packet handy for when you need to feed the family fast. For a spicy kick, use tuna in chilli oil.
Salsa Verde Tuna Pasta.
Prep 5 mins / Cook 5 mins / Serves 4.
300 g angel hair pasta (see tip).
395 g can tuna in olive oil.
250 g cherry tomatoes, halved.
2 green onions, finely sliced.
½ cup slivered almonds, toasted.
SALSA VERDE
1 bunch parsley, chopped.
½ cup olive oil.
4 anchovies.
1 tbsp capers.
1 tbsp lemon juice.
2 cloves garlic, crushed.
1. Cook pasta in a large saucepan of boiling salted water, following packet instructions.
2. SALSA VERDE Meanwhile, place all ingredients in a food processor and process to combine. Season to taste. 3. Drain pasta and return to saucepan with salsa verde, tuna, tomatoes and half the sliced green onion. Season to taste. Serve topped with almonds and remaining green onion.
TIP: You can replace aioli with a drizzle of extra virgin olive oil and balsamic vinegar.
Beetroot, Beef & Mozzarella Salad
Prep 5 mins / Serves 4
150 g wild rocket leaves
450 g can beetroot wedges, drained
200 g roast beef slices
½ cup semi sun dried tomatoes, drained
250 g ball buffalo mozzarella, torn
¼ cup pecan nuts, toasted
¼ cup pepitas.
1/3 cup ready-made aioli (see tip)
1. On a large platter or individual plates, arrange leaves, beetroot, beef, tomatoes and mozzarella. Scatter over pecans and pepitas. Drizzle aioli over. Season to taste. W
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