Easy-dinner-recipes

Salmon With Papaya Salsa Recipe

Serves 4

Preparation time 5 minutes

Cooking time 30 minutes

Ingredients

2 avocados, diced

2 cups papaya, peeled, deseeded and diced

150g cherry tomatoes, quartered

1¼ cups brown rice

Olive oil

4 salmon fillets

Method

  1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
  2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
  3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
  4. Serve salmon on top of brown rice and top with salsa. Season to taste.
December 22, 2014

Broccoli and Garlic Shrimp Pasta For Two

Give your significant other something to look forward to with with delicious pasta recipe that just makes enough for two. Although this recipe is best served warm, you can also pack it away and enjoy for lunch or dinner the next day.

Serve with a delicious red wine pinot noir, grenache or even a deep sangiovese if you really want to bring out the taste of the seafood.

RELATED: The Health Benefits of Wine

Ingredients

8 ounces uncooked angel hair pasta

1-1.5 pounds uncooked large shrimp (peeled)

5 tsp canola oil

1 bunch broccoli

4 garlic cloves

6 tbsp butter

6 tbsp white wine or chicken broth

2 tbsp grated Parmesan cheese

1/2 tsp salt

Method

  1. Cook pasta according to the individual directions – you can also enjoy this with fettuccini if you don’t enjoy or have angel hair.
  2. In a large wok, fry the shrimp in 3 teaspoons of oil each for 1-2 minutes, or until they are cooked. Remove the wok from the heat, and keep the shrimp warm.
  3. Stir the broccoli for 3 minutes in the oil, then add garlic.
  4. Now add the remaining butter, wine, cheese, salt and pepper then stir well until they have all combined. Drain the pasta, then serve immediately.

Image and Recipe via Taste of Home, Kraft

October 14, 2014

Low-Fat Lentil And Cauliflower Pilaf Recipe

Lentils are part of the legume family and are nutty in flavour, popular amongst vegetarians.  Because they contain plenty of fibre they can help lower cholesterol by keeping your arteries clean and they help to prevent constipation.  Lentils are a great source of protein as well as complex carbohydrates that release energy slowly throughout the day.

RELATED: Love lentils?  Try this roasted beetroot lentil salad

If you want to experiment with lentils, try this lentil and cauliflower pilaf, perfect on its own or served with chicken or lamb.  It’s healthy, simple and extremely tasty.

Ingredients

Canola oil

1 onion, finely diced

½ a cauliflower, cut into small florets

1 ¼ cups basmati rice

2 tbsp mild Indian curry paste

3 cups vegetable stock

2 bay leaves

1 cinnamon quill

400g tin of lentils, rinsed and drained

2 tbsp coriander leaves, finely chopped

Method

  1. Heat two tablespoons of canola oil in a frypan over medium heat.
  2. Add onion and cook for five minutes or until tender.
  3. Add cauliflower and rice then cook for two minutes.
  4. Add curry paste and cook for one minute.
  5. Add stock, bay leaves and cinnamon then bring to the boil.
  6. Reduce heat to low, then simmer for fifteen minutes until rice is cooked and liquid has been absorbed.
  7. Stir through lentils and heat through for one minute.
  8. Sprinkle over coriander and serve.

Image via taste.com.au

October 1, 2014

Easy Mushroom And Spinach Risotto

When you’re in a rush and want to cook something simple yet tasty for dinner, pull out this risotto recipe that is sure to become a household favourite. Most of the ingredients you’ll probably already have in your panty, so it’s perfect when you’re stuck for ideas.

Ingredients:

1 litre salt reduced chicken stock

Olive oil

1 tsp crushed garlic

2 shallots, finely chopped

250g mushrooms, finely sliced (button mushrooms are fine but for more flavour use Portobello)

1 ½ cups Arborio rice

½ cup dry white wine

150g baby spinach

¾ cup finely grated parmesan

30g butter

Method

  1. Put stock and one cup of water in a saucepan over medium heat and bring to a simmer.  Reduce heat to low and keep hot.
  2. Heat one tablespoon of olive oil in a fry pan over a medium-high heat then cook shallots and mushrooms until shallots are soft.
  3. Add rice and garlic then cook for a further 2 minutes whilst stirring.
  4. Add wine and cook for 30 seconds or until wine has been absorbed.
  5. Add ½ cup of stock mixture to the rice, hen leave until stock has been absorbed, stirring occasionally.
  6. Repeat step above with the remaining stock mixture until the rice is tender.
  7. Remove the pan from heat and stir in spinach, parmesan cheese and butter.
  8. Season with salt and pepper and sprinkle with grated parmesan.

For a slightly different flavour try adding some chopped cooked bacon and shredded leftover chicken.

Image via taste.com.au

September 14, 2014

Baked Pineapple Chicken Rice Recipe

We’re always looking for new chicken breast recipes, so when we tried this dish it quickly became one of our favourite easy dinners ideas. It makes great leftovers served hot or cold, too.

Ingredients

4 chicken breasts
½ pineapple, cut into bite sized pieces
1 red onion, peeled and sliced into wedges
2 tbsp extra virgin olive oil
Juice of a lime and another 1 lime cut into wedges
Salt and fresh black pepper
1 cup brown rice
3 cups chicken stock
Handful mint leaves, roughly chopped
Handful coriander, roughly chopped

Method

1. Combine the brown rice and stock in a saucepan. Bring to the boil, reduce the heat and simmer for about 40 minutes or until cooked. Preheat the oven to 180 degrees Celsius.

2. In a jar, combine the olive oil, lime juice, salt and pepper. Shake to combine.

3. Place the chicken breasts in a baking dish and scatter over the red onion wedges and pineapple. Add olive oil and lime dressing. Cover with foil and bake for 30 minutes.
4. Pile the cooked brown rice onto a serving platter, thickly slice the chicken and place on top of the rice along with the pineapple and red onion mixture. Drizzle over the cooking juices and scatter with fresh mint and coriander.
5. Serve in the middle of the table alongside a salad of mixed greens and cucumber, dressed with extra virgin olive oil and lime juice.
Recipe by Dr Joanna McMillan for Australian Pineapples.
December 15, 2013

Meatloaf and Gravy Recipe

Meatloaf is making a comeback, especially when it’s done well like this version from the beautiful new cookbook New York Cult Recipes. Forget the stodgy meatloaf of your childhood, this meatloaf recipe is the ultimate comfort food and one of our favourite beef mince recipes. The recipe uses both beef and veal mince, but works equally well with just beef mince. Serve it hot with mashed potatoes and gravy, and cold the next day in a sandwich with some spicy mustard or pickles.

Recipes and images from New York Cult Recipes by Marc Grossman, Published by Murdoch Books, RRP: $49.95. Makes a great Christmas gift idea for the New York lover in your life.

A retro classic of American diners.

Preparation time: 30 minutes. Cooking time: 1 hour 15 minutes

Serves: 6

Ingredients

Loaf

70 g (2. oz) celery, finely chopped
70 g (2. oz) onion, finely chopped
70 g (2. oz) mushrooms, thinly sliced
1 1/2 tablespoons cooking oil
350 g (12 oz) minced (ground) beef
350 g (12 oz) minced (ground) veal
3 tablespoons dry breadcrumbs
125 ml (4 fl oz/1/2 cup) ketchup + 50 ml (1.fl oz), to brush over the loaf
2 teaspoons Tabasco sauce (optional)
1 egg, beaten
1 1/2 tablespoons flat-leaf (Italian) parsley, chopped
2 pinches salt +1 pinch
ground black pepper

Mashed potatoes

1 kg (2 lb 4 oz) russet (idaho) potatoes
70 g (2. oz) butter
80 ml (2. fl oz/⅓ cup) milk

Gravy

1 1/2 tablespoons finely chopped onion
50 g (1 3/4 oz) mushrooms, thinly sliced
40 g (1 /2 oz) butter
1 1/2 tablespoons plain flour
250 ml (9 fl oz/1 cup) beef stock

Method

The loaf

Preheat the oven to 180C. Saute the celery, onion and mushrooms in the oil over medium heat until they’re soft. Add the rest of the loaf ingredients and mix until combined.

Turn into a 20 x 10cm loaf tin, smooth the top, spread over the extra ketchup and cook for 1 hour.

The mashed potatoes

Cut the potatoes into pieces of the same size. Place them in a saucepan of cold salted water. Bring to the boil and cook for about 15 minutes until the potatoes are tender. Drain.

Melt the butter in the milk in a saucepan over medium heat. Mash together the hot potatoes and the hot milk–butter mixture using a food processor, potato masher or a fork followed by a whisk. Season with salt and pepper. Add more milk if the mash is too dry. Serve hot.

The gravy

In a saucepan, saut. the onion and mushrooms with 3 teaspoons of the butter until softened. Remove from the saucepan and set aside. Heat the remaining butter in the same saucepan. After a few minutes, when the butter starts to foam, add the flour. Stir constantly until the roux turns a light brown colour. Slowly pour in the beef stock, stirring constantly. When the mixture is smooth, increase the heat and bring to the boil. Add the mushrooms and onion and continue to cook, stirring, until it has the right consistency.

Tip: the beef stock can be replaced by a stock cube dissolved in 250 ml boiling water.

What’s your favourite retro recipe?

 

December 4, 2013

Quick Dinner Ideas: Asian Fish with Nectarine Salsa Recipe

We all know we should eat more fish, but sometimes we need a little inspiration when it comes to how to get the recommended two serves of fish a week. Trust us, this Asian fish recipe will become one of your favourite quick dinners ideas. On the table in 10 minutes and bursting with vibrant summer flavours, mix it up from week to week by using different white fish fillets and different stonefruit (it works just as well with peaches).

Serves: 4

Ingredients 

4 thick firm white fish fillets – snapper, barramundi 3 white nectarines, stones removed and chopped
4 yellow nectarines, stones removed and chopped
1 large red chilli, seeded and sliced
2 spring onions, sliced
1/2 cup coriander sprigs
1/2 teaspoon sesame oil
2 tablespoon fish sauce
1 tablespoons brown sugar

Method

1. Cook the fish fillets on a lightly oiled barbecue hot plate until tender.

2. Combine the nectarines, chilli, spring onion, coriander.

3. Whisk together the sesame oil, fish sauce and brown sugar, drizzle over the salad, toss to coat. Serve the fish topped with the salad.

November 14, 2013

Easy Dinner Recipes: Greek-Style Lamb Chops

These Greek-style lamb chops are one of the best easy dinner recipes for weekends – whether it be a lazy night in with a glass of wine or served as part of a mezze-style summer BBQ. We like it with a crisp, cos lettuce salad and plenty of crusty bread to mop up the juices.

Best of all, forget the cutlery (and the washing up) – there’s nothing better than enjoying lamb chops with your hands!

Besides being tasty, the nutritional content of this dish makes this a healthy meal too. Lamb is a great source of protein and is a rich source of vitamins A, B3, B6 and B12 as well as zinc and iron. Also, about half the fat content of lamb is unsaturated fat – the good kind that Mediterranean diets are renowned for. Retinol vitamin A (from meat) strengthens your immune system and maintains healthy bones and teeth, while the B vitamins work your metabolism, helping to more efficiently release energy for the foods we eat.

If you can, always buy grass-fed meat for the improved Omega-3 (and taste). Garlic is great for fighting off a host of infections, while spring onions, besides being virtually fat free, are vitamin-packed, can aid digestion and offer anti-inflammatory and anti-histamine benefits.

Ingredients

2-3 lamb chops per person
1 heaped teaspoon minced garlic
Sea salt
1 lemon
2-3 spring onions, sliced

Method

1. You’ll need to get your frying pan really hot for this, but while it’s warming up, add the garlic to the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

2. Once the pan is hot, add your lamb chops – they should start to sizzle immediately otherwise the pan is not hot enough.

3. As the lamb chops cook, throw in half of the sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of half a lemon.

4. After about 3 minutes (depending on size of the chop) or when the chops look cooked halfway up, flip them over and continue to cook for another 2-3 minutes.

5. Once cooked, place the chops on a plate and pour over all the garlic and spring onions. Sprinkle with another pinch of sea salt and a squeeze of lemon. Garnish with the remaining spring onions, and serve.

Kate H Jones is a lifestyle and pop culture writer at Clavicle Capitalism.

November 8, 2013

Quick Dinner Ideas: Spiced Lentil and Chickpea Patties

Whether you’re looking to spice up your dinner roster or introduce more vegetarian recipes into your weekly meal planning, these great tasting, protein-packed Spiced Lentil and Chickpea Patties are ready in only 30 minutes from start to finish which makes them one of our favourite quick dinner ideas.

For the perfect blend of flavours and crunch, simply cook the onions until soft with garlic, turmeric and cumin before adding to a blender with chickpeas, lentils, sunflower seeds, coriander and eggs. Once combined, shape into patties and pan-fry. You can also add extra veggies, like corn or peas.

Then it’s up to you how you want to serve them: stuff them in toasted pita pockets with tzatziki and salad, top with a mango and avocado salsa for a refreshing twist, or try them in the best veggie burgers you’ve ever had. Any leftover patties make the perfect sandwich or wrap for next-day lunch.

Serves: 4 

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients 

2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
1 tsp ground turmeric
1 tsp ground cumin
1 x 400g can chickpeas, drained and rinsed
1 x 400g can lentils, drained and rinsed
½ cup sunflower seeds
¼ bunch coriander
2 eggs, lightly beaten
2/3 cup wholemeal flour
Pepper to taste
Vegetable oil

Method

1. Place a fry pan onto medium heat, add olive oil and diced onions. Cook until softened, stirring occasionally.

2. Add garlic, turmeric and cumin and cook for a further 2-3 minutes while stirring. Place into a food processor, leave to cool.

3. Add chickpeas, lentils, sunflower seeds, coriander, eggs and seasoning into the food processor. Blend until smooth.

4. Transfer mix into a bowl, add flour, combine and form into 8 patties.

5. Place frypan onto medium heat, add vegetable oil and panfry patties on both sides until golden.

What are your go-to quick dinner ideas?

November 6, 2013

Quick Dinner Ideas: Apricot, Kaffir Lime and Chicken Skewers

We’re always looking for quick dinner ideas, and these tasty chicken skewers are a real 30-minute recipe. The apricots and kaffir lime leaves give these skewers the real taste of summer, while keeping the chicken moist and aromatic. They’re also perfect for summer entertaining and make great BBQ and picnic food.

Serves: 8

Ingredients

16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, cut into quarters
2 tablespoons sweet chilli sauce

Method

1. Soak 8 bamboo skewers in cold water for 15 minutes.

2. Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.

3. Cook skewers on a lightly oiled barbecue grill until tender, brush  with sweet chilli sauce in the last 5 minutes of cooking.

November 1, 2013

Easy Dinner Recipes: Clafoutis Provencal

This French baked vegetable and egg dish is one of our favourite French Women Don’t Get Fat easy dinner recipes by Mireille Guiliano. It’s a great way to use up those leftover vegetables lurking in your fridge, and is delicious hot, warm or room temperature.

To make this easy dinner even quicker, sauté your vegetables the night before and refrigerate them, then just whip up the egg ricotta batter, fold the veggies in and dinner is ready in 30 minutes!

We had cherry trees in our garden, and from the time I was eight, I got to climb the ladder (and some branches) and pick cherries. My little girlfriends and I would sometimes overeat the fresh cherries, but there was still enough to bring back to my mom, who used them to make a clafoutis, baking the fresh fruit in a custardy batter in a round baking dish. The curious name for this dessert comes from the verb clafir, ‘to fill up’, because you fill up the batter and mould with fruit, most commonly cherries. Clafoutis usually refers to a dessert preparation, but in Provence it can be a savoury yet still rich dish with cheese, eggs and bread – Mireille Guiliano.

Serves 4

Preparation Time: 20-25minutes 
Cooking Time: 35 minutes

Ingredients

2 tablespoons olive oil
1 small eggplant, cut into 1cm dice
1 yellow capsicum, seeded and cut into 1cm dice
salt and freshly ground pepper
1 slice bread, crusts removed
2 cloves garlic, peeled
225g ricotta
3 eggs
2 tablespoons finely shredded fresh basil leaves
50g black olives, pitted and halved
110g grated parmesan
butter, softened, for baking dish
fresh basil, for garnish

Method

1. Preheat the oven to 180ْ C.

2. Heat the olive oil over medium heat in a frying pan and sauté eggplant and capsicum until softened, about 6 minutes. Season to taste and set aside to cool.

3. In a food processor, combine bread, garlic, ricotta and eggs and blend until smooth.  Season with salt and pepper and using a spatula, fold in 1 tablespoon basil, the olives, parmesan, eggplant and capsicum.

4. Pour the mixture into a lightly buttered 21cm square baking dish and bake until lightly golden, 30 to 35 minutes.  Serve warm or at room temperature, garnished with basil.

What are your favourite easy dinner recipes?

October 30, 2013

Quick Dinner Ideas: Vegemite, Sweet Potato and Rosemary Pizza

Make tonight pizza tonight with this delicious Vegemite, sweet potato and rosemary pizza recipe. The Vegemite adds great savoury flavour which compliments the roasted sweet potato and fragrant rosemary. Making your own thin and crispy pizza base couldn’t be easier with our foolproof pizza dough recipe (or just use pita bread for instant pita pizzas!).

Ingredients

300g kumera (sweet potato), peeled and thinly sliced
Garlic olive oil spray
1 1/2 tablespoons Vegemite
Rosemary sprigs
2/3 cup grated mozzarella or tasty cheddar cheese

Pizza Dough
1 cup flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon olive oil

Method

1. Place the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200oC for 20-25 minutes or until just tender.

2. Sift together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.

3. Roll out dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with Vegemite and then top with kumera, rosemary and cheese. Bake in a hot oven 200oC for 10-15 minutes or until cooked through. Serve immediately.

What are your favourite pizza toppings?

October 17, 2013

Best-Ever Butter Chicken Recipe

Who doesn’t love butter chicken, but instead of ordering one from your local takeaway (with that appetising layer of oil on top!), making your own couldn’t be easier or healthier. This recipe uses Greek yoghurt in the aromatic sauce instead of fattening cream and you wouldn’t notice the difference (well, your hips will!).

It might look like a lot of ingredients, but don’t let that put you off, as you’ll have most of them in your pantry already. Look for organic chicken thigh cutlets which taste so much better, and don’t forget to serve with warm naan or roti for dipping into the beautiful brick-red sauce.

Preparation time: 10 minutes 
Cooking time: 1 hour 

Serves: 4

Ingredients

8 chicken thigh cutlets
3 cloves of garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp paprika
50g unsalted butter
2 tbsp white vinegar
3 tbsp tomato paste
410g diced tomatoes
180ml chicken stock
5 cardamom pods, bruised
1 cinnamon stick, cracked
3/4 cup (180g) five:am Greek Style organic yoghurt
Salt to taste
five:am Greek Style organic yoghurt to serve
Fresh mint leaves to serve

Method

1. Marinate chicken with garlic, garam masala, coriander, cumin, chilli powder, paprika and yoghurt overnight (or for least 2 hours).

2. Melt butter in a saucepan over a medium heat and cook chicken until browned.

3. Add cardamom pods, vinegar, chicken stock, cinnamon, tomatoes, tomato paste and mix well. Bring to the boil then simmer for 40 minutes (or until the sauce starts to thicken).

4. Stir in five:am Greek Style organic yoghurt and simmer for a further 5-10 minutes.

5. Serve chicken with steamed rice, naan or roti bread for dipping.

If you don’t have time to marinate the chicken, just follow these instructions:

1. Dust chicken with a little flour and cook in butter until browned.

2. Remove chicken from pan and brown spices until fragrant.

3. Stir in remaining ingredients, including chicken and bring to the boil.

4. Cook over a low heat for 1 hour, stirring occasionally.

What’s your favourite Indian recipe?

October 8, 2013

Easy Dinner Recipes: Seared Tuna Caesar Salad

Now that it’s warming up, one of our favourite quick dinner ideas is whipping up a salad, but not just any salad. It has to fill us up and be quite hearty, and this seared tuna Caesar salad recipe fits that bill. It also makes a great lunch.

Serves: 6

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

20cm sourdough bread stick, sliced diagonally into 12 slices
1 1/4 cups shredded parmesan cheese
400g piece fresh tuna, cut into 1 cm thick slices
Olive oil spray
2 baby cos lettuces, rinsed and leaves separated
2 bunches asparagus, blanched and cooled
6 eggs, poached
Freshly ground black pepper, to taste
⅓ cup ZOOSH Great Caesar Dressing

Method

1. Place the bread in a single layer on a baking paper lined tray and sprinkle liberally with parmesan cheese. Bake in a hot oven at 200°C for 10-12 minutes or until golden and crisp.

2. Spray the tuna with oil and cook in a hot frypan or on a BBQ plate until just cooked.

3. Arrange the lettuce on individual serving plates. Top with toasted bread, tuna and asparagus. Finish with a poached egg, pepper and a drizzle of dressing. Serve immediately.

What’s your favourite hearty salad recipe?

October 1, 2013

Easy Dinner Recipes: Spicy Beef with Green Beans

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing one of their favourite Bodytrim recipes, a quick dinner idea that will become a favourite of yours too. Lean beef mince is stir-fried with crunchy green beans and aromatic spices and you have dinner on the table in less 30 minutes.

It tastes better and has a lot less fat than takeaway – and is quicker than calling home delivery! “It’s really yummy, and even better it is cheap to make and will feed the whole family!” says Steph.

Serves: 4-5 people

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

500g lean beef mince
150g green beans, diagonally sliced into thirds
1 brown onion, finely diced
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tbsp coriander, finely chopped
2 tbsp mild curry powder
½ cup beef stock
1 tbsp peanut oil

Method

1. Heat frying pan over medium heat, add oil. Add garlic, chilli, coriander and curry powder, fry for one minute.

2. Add onion, cook for 1-2 minutes.

3. Add beef and brown well, stirring occasionally.

4. Once the beef is browned, add beef stock and green beans, reduce heat and gently simmer for 10-12 minutes. Serve.

What’s your favourite stir-fry recipe?

September 25, 2013

Easy Dinner Recipes: Mexican Tomato and Corn Soup

Imagine your favourite tomato soup recipe with the exotic Mexican flavours of cumin, corn and crunchy tortilla cheese chips. Make a big batch of this easy soup and freeze for lazy nights.

For a heartier meal, add some cooked risoni or leftover rice to the soup during the last 5 minutes of cooking. Plus it’s easy to make this a vegetarian soup: just use vegetable stock and leave out the bacon.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves 4

Ingredients
4 flour tortillas
1 cup grated cheddar cheese
2 cups fresh or canned corn kernels
40g butter
2 onions, chopped
3 teaspoons cumin
2 cloves garlic, crushed
425g can diced tomatoes
1 litre chicken or vegetable stock
1 teaspoon dried oregano
1 cup Greek-style natural yogurt, for serving
2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
coriander leaves and freshly ground black pepper, for serving

Method
1. Cut tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp.

2. Blend half the corn kernels in a food processor until smooth and set aside.

3. Melt butter in a saucepan and saute onions and cumin for 4-5 minutes, until softened. Add garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes. Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked.

4. Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper. Serve with tortilla chips.

Tip: If you prefer a slightly thicker soup, simmer for an extra 5 minutes, uncovered, before serving.

What’s your favourite soup recipe?

September 15, 2013

Best-Ever Burger Recipe

What better way to celebrate the warm weather than with a burger cook-off! Start with our best-ever gourmet burger recipe, add your favourite condiments and have friends build their own ultimate burger.

For a really juicy burger, look for beef mince that’s not too lean, and always rest your meat after cooking (and don’t lose those resting juices, they’re great drizzled over a salad or mixed in with barbecue sauce for chips).

Ingredients

500g beef mince
2 tbsp McCormick Grill Mates Blazin Pepper Steak
1 red capsicum, deseeded and quartered
4 hamburger rolls, spilt
1/2 cup ready-made basil pesto
50 g baby rocket leaves
1/2 cup beetroot dip or relish

Method

1. Combine mince with McCormick Grill Mates Blazin Pepper Steak seasoning and divide into 4 and shape into 10cm wide patties.

2. Heat BBQ or large frying pan over medium-high heat , spray with cooking oil and cook patties 3-4 minutes each side or until cooked through. Cook capsicums at same time on BBQ plate, until tender.

3. Toast hamburger buns, spread bottom halves with basil pesto, then top with meat patty, capsicum, rocket and dollop with beetroot dip. Top with remaining halves of each bun. Serve immediately.

Bacon? Beetroot? Fried egg? How do you like your burgers?

September 10, 2013

Chicken Breast Recipes: Chicken, Chive and Corn Fritters

We’re always looking for delicious chicken breast recipes so couldn’t wait to share this tasty chicken, chive and corn fritters recipe from ex-Olympic swimmer and mother-of-two Susie O’Neill. The sweetness of the corn pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family!

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

300g chicken breast fillets, trimmed
2 eggs
1/4 cup chopped chives
1 cup no added salt corn kernels
1/4 cup self-raising flour
20g (1 tablespoon) polyunsaturated margarine, melted
2 tablespoons reduced fat milk
½ cup no added salt corn kernels
1 cup halved grape tomatoes
1 small avocado, sliced
1 tablespoon chopped chives, extra
1 cup baby rocket leaves

Dipping sauce
1/4 cup no-fat plain yoghurt
1 tablespoon chopped chives

Method

1. Slice the chicken breast in half through the centre horizontally. Cook the chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove pan from the heat and cover to rest.

2. Whisk eggs in a mixing bowl and mix in chives, corn, flour, melted polyunsaturated margarine and milk. Shred the chicken and add to the mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
3. Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.

4. Mix yoghurt and chives to create a delicious dipping sauce.

5. Serve fritters hot with the side salad and yoghurt and chive sauce.

Tip: Add a fresh lime wedge for some zing.

Visit Together Counts where Susie speaks about how to balance meals during the week, maintaining active lifestyles and her favourite recipes to achieve this.

Inspire us – what’s your favourite way of using chicken breasts?

September 8, 2013

Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.

The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.

Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread

1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.

3. Combine the mixed salad leaves, mint and tomatoes.

4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.

Tips:

* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.

* Sprinkle dukkah on bread before toasting for more flavour.

What’s your favourite spring lamb recipe?

September 4, 2013

Best-Ever Pasta Bolognese Recipe

Elevate your midweek pasta dinner with our best-ever Bolognese recipe – a great way to hide vegetables from the kids. Instead of serving over spaghetti, we like to dollop the ragu into pasta shells, then grill for 5 minutes to melt the cheese and crisp up the edges of the pasta shells.

Cooking time: 40 minutes

Serves: 4

Ingredients

400g button mushrooms
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 tbs olive oil
2 garlic cloves, crushed
400g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800g can chopped tomatoes
400g large pasta shells
Finely grated parmesan cheese, to serve

Method
1. Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.

2. Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.

3. Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.

4. Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.

5. Combine pasta and sauce, mix well. Scatter with cheese and serve. For an interesting touch, place in an oven-proof dish and heat under a hot grill for 5 minutes to melt the cheese and crisp up the pasta shells slightly.

What’s your favourite midweek pasta recipe?

September 3, 2013

Easy Fish Recipes: Barramundi Fillets with Soy and Ginger

We know we should all eat more fish, but finding easy fish recipes isn’t always easy. This Asian fish stir-fry with green Chinese vegetables is really healthy and quick to make and packed with the aromatic flavours of soy sauce, ginger and garlic. Serve with fluffy steamed white rice.

Serves 4

Ingredients 

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp sugar

2 tsp Gourmet Garden Chilli

2 tsp Gourmet Garden Garlic

2 tsp Gourmet Garden Ginger

OR 2 tbsp Gourmet Garden Wok Seasoning

Juice of 1 lime

4 barramundi fillets in pan

Asian greens of your choice (we like bok choy and Chinese broccoli)

Method

1. Make the sauce: combine fish sauce, soy sauce, sugar, Gourmet Garden Chilli, Garlic, Ginger OR Gourmet Garden Wok Seasoning and lime juice. Stir together and set aside.

2. Place barramundi fillets in pan (with small amount of oil) and cook for 2-3 mins per side until cooked.

3. Stir-fry Asian greens in separate pan.

4. Serve Barramundi fillets on bed of Asian greens. Pour sauce over fish and greens.

What’s your favourite easy fish dish?

September 2, 2013

Beef Mince Recipes: BBQ Beef Rissoles

These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). Grill them on the BBQ or cook them on the stove top. Serve with capsicum and potato salad.

Ingredients

1 kg beef mince
1 onion, peeled and finely chopped
2 tbsp McCormick Grill Mates Classic BBQ
Cooking oil spray
2 red capsicums, deseeded and quartered
500 g ready-made potato salad, to serve

Method

1. Preheat BBQ or frying pan to medium to high heat.

2. Mix mince, onion, egg, McCormick Grill Mates Classic BBQ  together in a bowl until well combined and roll into 18 fat sausage shapes.

3. Spray BBQ or frying pan with cooking oil spray and cook capsicums and rissoles for 5-8 minutes, turning regularly until well browned and cooked in centre.

4. Serve rissoles with grilled capsicums and potato salad.

 

 

August 25, 2013

Mediterranean Chicken Pizza Recipe

We love homemade pizza, especially on a Friday night or weekend when you can have some fun experimenting with different toppings. This is one of our favourite pizza recipes and a great way to use chicken breasts. Make your own pizza dough or buy a ready-made pizza base (ask at your local pizzeria). We like to cook it on the BBQ but it works just as well in a hot oven.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients
1 Tbsp olive oil
2 Tbsps McCormick Mediterranean Chicken Grill Mates seasoning
2 x 250g skinless chicken breast fillets, trimmed and sliced
2 x 30cm gourmet thin ready-made pizza bases
250g (1 cup) tomato pizza sauce
250g (2 cups) grated mozzarella cheese
1 red capsicum, deseeded and sliced
1 red onion, peeled, halved and sliced
½ cup fresh basil leaves

Method

1. Preheat oven or BBQ with a hood to 200ºC (180ºC fan –forced).

2. Combine oil, McCormick Mediterranean Chicken Grill Mates seasoning and chicken fillets in a bowl and coat well.

3. Place pizza bases onto two greased pizza trays. Spread tomato sauce over the pizza bases then top with the mozzarella, chicken, capsicum, red onion.

4. Cook for 20 minutes, until cheese is melted and base is golden and crispy.

5. Remove from oven and sprinkle with basil leaves. Serve warm, cut into wedges.

Thin and crispy or deep dish? Anchovies or pineapple? We want to know – what’s your all-time favourite pizza?

August 22, 2013

Best-Ever Chicken Casserole

TV chef Dominique Rizzo shares her classic chicken casserole recipe, one of our favourite easy dinner recipes that the whole family will love. Serve with mashed potatoes or rice.

Serves 4

Ingredients 

8 chicken pieces, either legs and or thigh
2 tbsp flour
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp butter
200g bacon, diced
10 pickling onions
3 tsp Gourmet Garden Garlic
500g button mushrooms, sliced
1 cup white wine
3 cups chicken stock
1 tbsp Gourmet Garden Thyme

Method

1. Clean, wash, and dry the chicken pieces.

2. Mix the flour, salt and pepper and cover the chicken with the flour.

3.  Melt the butter in a large pot and brown the chicken for 2 minutes on all sides.

4. Remove the chicken and add in the bacon, brown slightly and add in the onions, garlic, mushrooms and cook until slightly golden.

5. Place the chicken back into the pot and add in the rest of the flour and salt and pepper mixture.

6. Add the wine and deglaze the pan by scraping the bottom of the pan.

7. Add in the stock and Gourmet Garden Thyme and bring the liquid to a boil.

7. Reduce the heat to a simmer and cover, cook for 25 minutes or the chicken becomes tender and falling off the bone. Serve hot with mashed potatoes or steamed rice, and a crisp salad on the side.

What’s your favourite midweek chicken recipe?

August 20, 2013

The Best Chicken Soup Recipe You’ll Ever Make

There’s nothing more comforting than a bowl of homemade chicken soup – it truly is soulfood. We love to use a leftover roast chicken to make chicken soup, but uncooked chicken breasts work well here too. Here is the best chicken soup recipe we’ve ever made, plus 5 variations including Thai, Chinese and Italian.

Ingredients

1 small onion, finely chopped

2 carrots, cut into 1cm slices

2 celery ribs, cut into 1cm slices

2 cloves garlic

6 sprigs thyme

1 bay leaf

6 peppercorns

Leftover roast chicken or 2 uncooked, skinless chicken breasts

250g pasta like vermicelli, orzo or egg noodles

Method

1. Heat a large stock pan over low-medium heat. Saute the onion in a little olive oil until starting to soften. Add the carrots, celery and garlic and continue to saute for 5 minutes.

2. Add the thyme, bay leaf, peppercorns and chicken, and enough water to just cover, and bring to a boil. When the soup comes to a boil, reduce to a simmer and cover. Cook for about 15 minutes (if using uncooked chicken, check that the chicken breasts are cooked by taking one out and cutting it in the middle). Season to taste with salt and pepper.

3. Remove the thyme, bayleaf and peppercorns. Shred the chicken using 2 forks, return to the stock and add the pasta. Simmer for another 5 minutes and serve.

Variations

Thai
Add julienned slices of ginger and 1/2 cup of coconut milk 5 minutes before serving. You can also add a few drops of fish sauce and sesame oil. Replace the pasta with rice noodles. Finish with a handful of coriander leaves and thin slices of red chili.

Chinese
Instead of seasoning with salt, season to taste of low-sodium soy sauce. Instead of pasta, add frozen dumplings to the soup and cook for 5 minutes before serving with thinly sliced spring onions.

Italian
Along with celery and carrots, saute diced zucchini and florets of cauliflower. Add a can of tomatoes to the pot after sauteeing the vegetables. Before serving, add a handful of chopped parsley.

Mexican
Simmer the soup with a smokey chili pepper like chipotle or poblano. When ready to serve, replace the pasta with crunchy corn tortilla strips (or broken tortilla chips) and diced avocado. Serve with coriander.

Indian
After sauteeing the onion, add 1-2 tablespoons of Indian curry paste and cook for 2 minutes before adding the vegetables. Add small cubes of potato to the carrot and celery.

August 12, 2013
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