Four yummy 15-minute meal ideas to try this week
These 15-minute meals are both quick and delicious.
Thai prawn curry. Picture: iStock
These 15-minute meals take the strain of cooking away but still pack a punch when it comes to flavour. And, considering the fact that we have reached the 10th month of the year already, slogging over a hot stove is just not an option.
And, they’re totally Instagram-worthy too.
Chargrilled chicken chimichurri salad
Ingredients
- Chicken breasts 2, small
- Dried oregano 1 tsp
- Dried chilli flakes 1 tsp
- Olive oil
- Extra-virgin olive oil
- Red wine vinegar 1 1/2 tbsp
- Red onion 1/2, finely diced
- Garlic 1/2 small clove, crushed
- Rocket 2 handfuls
- Coriander a small bunch, leaves picked
- Flat-leaf parsley a small bunch, leaves picked
Method
- Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
- Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.
- Whisk 1 tbsp extra-virgin olive oil and the red wine vinegar together with some seasoning in a bowl and add the red onion and garlic.
- Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
- Rest on a plate for 2 minutes before slicing.
- Add the rocket, coriander and parsley leaves to the dressing and toss well.
- Pile onto plates and top with the sliced chicken and any resting juices
Source: Olivemagazine
Quick Lamb Tagine
Ingredients
- 2 small aubergines
- 300g quality lamb neck fillet
- 1 heaped teaspoon garam masala
- olive oil
- a few sprigs of fresh coriander
- 1 mug (300g) couscous
- 1 heaped tablespoon shelled pistachios
- 1 heaped tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 1 good pinch of saffron
- 650 g ripe mixed-colour tomatoes
- 1 preserved lemon
- 4 spring onions
- ½ –1 fresh red chilli
Method
- Prick the whole aubergines all over with a fork, then cook in the microwave (800W) for 7 minutes.
- Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover.
- Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden.
- Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat.
- Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water.
- Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water.
- Turn the heat up to high, bring to the boil, then season to taste.
- Fluff up the couscous, then spoon over a large serving board or platter.
- Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices.
- Lay over the lamb, then scatter with the cumin crunch and the coriander leaves. Serve with the yoghurt.
Source: Jamieoliver.com
Thai green prawn curry
Ingredients
- 1 tbsp sunflower oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1-2 tbsp Thai green curry paste, or to taste
- 125ml coconut milk
- 75g sugar snap peas, thickly sliced diagonally
- 85g cooked prawns, peeled
- 1 tsp soy sauce
- 1 tsp lemon juice
- small handful coriander, chopped, to serve
- noodles, to serve
Method
- For this 15-minute meal, heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften.
- Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Source: BBC Good Food
Chicken broccoli stir fry
Ingredients:
- 1 tbsp peanut oil
- 500g Chicken Thigh Fillets, thinly sliced
- 1 large red onion, cut into wedges
- 450g packet hokkien noodles
- 2 tsp minced garlic
- 2 tsp crushed ginger
- 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
- 1/3 cup (80ml) oyster sauce
- 1/2 cup (75g) unsalted cashews, toasted
Method
- Cook the noodles. Drain well.
- Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches
- Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
- Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through. Divide noodles and stir-fry among serving bowls. Serve immediately.
Source: Taste.com.au
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