Category: 002. Recipes

Where less is more!

Serves: 4

Ingredients:

2 Large potatoes

1 Packet spiral pasta

1 Jar pre-made Pesto

Handful Flat leaf parsley

Directions:

Step 1: Bring to a boil a pot of salted water.

Step 2: Meanwhile peel and cube potato into 1 cm by 1 cm cubes.

Step 3: When water is at a boil, add packet pasta and cubed potatoes to pot. Stir occasionally. Cook for 11 minutes in total.

Step 4: While pasta is cooking, pick leaves off parsley stalks and set aside.

Step 5: When pasta and potato has stopped cooking, drain water from pot (allow to cool slightly). Stir in Pesto and parsley. Then serve.

From start to finish less than 20 minutes; only 4 ingredients; and only one pot to wash at the end! But so full of flavour- this dish is truly less is more! Enjoy! 

Flavours of a potato bake minus the lengthy cooking time!

Servings: 4

Ingredients:

2 Large potatoes

1 Large brown onion

6 Cloves garlic

500g Pork mince

1 Cup cooking cream

Spices of you’re choosing

Rice to serve

Directions:

Step 1: Cook rice with your preferred method.

Step 2: Peel potatoes, and with the peeler shred potato into thin strips. Dice onions into small pieces and crush garlic.

Step 3: In a hot wok add cooking oil and fry onions and garlic for 5 minutes until it starts to soften. Then add potato shreds and stir fry for 5 minutes.

Step 4: Add pork mince to the mixture, and stir fry for a further 5 minutes, before adding cooking cream to the wok. Add a sprinkle of spices (whatever you have around the house e.g. Cumin, Cajun, Paprika, etc.). Bring the cream to a boil and turn down and allow simmer for 10 minutes, stirring regularly.

Step 5: Divide rice into 4 bowls and serve potato and pork mince mixture over rice.

A super easy one-pot wonder recipe, which is both tasty and hardy for the cold winter months!

 

Servings: 5

 

Ingredients:

 

2 large Chorizo sausages

1 Pack macaroni pasta

1L Vegetable stock (full salt)

1 Tin crushed tomatoes

2 Zucchinis

1 Carrot

1 Brown onion

½ Cup Pearl barley

Half head of garlic

1 Cup water

 

Directions:

 

Step 1: In a large pot, bring vegetable stock to a boil.

 

Step 2: Meanwhile, prepare vegetables- dice onion into large wedges; slice carrot into 1cm rounds; slice zucchini into 2 inch fingers; and dice garlic into small pieces.

 

Step 3: When vegetable stock begins to boil, add onions and carrot to the pot and allow cook for 5 minutes. After 5 minutes add crushed tomatoes and fill the tin with water and add it to the mixture- let cook for another 5 minutes.

 

Step 4: Meanwhile, prepare Chorizo sausage, by slicing it into large pieces before further slicing each piece into halves.

 

Step 5: Add zucchini and pearl barley to the pot and allow cook for 5 minutes. After 5 minutes, add Chorizo and garlic to the pot, followed by the macaroni pasta. Set a timer for 12 minutes with heat turned down to medium. Stir regularly to avoid the mixture from sticking to the bottom of the pot.

 

Step 6: After 12 minutes, the pasta has absorbed up most of the vegetable stock. Take pot off the heat and serve mixture among 4 bowls (saving one in the freezer for a mid-week lunch). Enjoy!

An Asian twist on the humble seafood spaghetti marinara!

Servings: 4

Ingredients:

500g Seafood marinara mix

500g Dried spaghetti

114g Tinned Maesri red curry paste

400ml Tin coconut milk

Directions:

Step 1: Cook spaghetti according to packet directions.

Step 2: In a wok, heat curry paste for 2 minutes before adding coconut milk, allow simmer for 5 minutes.

Step 3: Add seafood Marinara mixture to curry, and cook for 7 minutes.

Step 4: Drain spaghetti and add to wok. Mix to coat spaghetti in curry sauce. Divide among 4 bowls. Enjoy!

Pancakes for dinner…… Mmmmm yum!

Servings: 4

Ingredients:

1 Pack Thai flavoured Coles ‘Cook with Curtis’ Mince

2 Cups all-purpose flour

2 Eggs

¾ Cup water

¼ Cup soya sauce

1 Pack Kimchi

1 Pack bean sprouts

Sweet chili sauce to serve

Directions:

Step 1: In a fry pan or large flat-bottomed wok, stir fry ‘Cook with Curtis’ mince, separating mince with the back of your spoon, and stir fry until 80% cooked through.

Step 2: Meanwhile, in a large mixing bowl add 2 eggs (whisked), ¾ cup water, and ¼ cup soya sauce. Then sift flour into the liquid mixture, combining flour with liquids.

Step 3: When mince is cooked 80% through, remove mince from wok and add to flour mixture and mix well. Turn down heat to medium and pour the pancake mixture into the wok, making a pancake which covers the surface area of your fry pan or wok. Allow to cook to a crisp before flipping and cooking the other side. Repeat the process for all 8 pancakes.

Step 4: To serve, place pancakes on a large plate, top with a tablespoon of sweet chili sauce before topping off with kimchi and bean sprouts. Enjoy!

A quick and easy deconstructed chicken satay recipe!

Serves: 4

Ingredients:

500g Chicken breast fillets

1 Brown onion

1 Cucumber

1 Pack coriander

1 Head garlic

1 Birdseye chilli

1 Lime

6 Tablespoons Peanut butter

1 Cup water

2 Tablespoons sweet chilli sauce

3 Teaspoons soy sauce

2 Cups brown rice

Directions:

Step 1: Prepare ingredients by dicing chilli into small pieces, chopping onion into small squares, shredding garlic into thin slices, peeling and deseeding cucumber and slicing into wedges, removing coriander leaves from stems, and cutting lime into wedges.

Step 2: Meanwhile, cook rice according to your preferred method.

Step 3: Dice chicken fillets into small bite-sized pieces and stir fry in a wok until they’re 80% cooked through (approx. 5 mins). Remove from heat and set aside.

Step 4: In the wok, stir fry chilli, onion and garlic for 5 minutes, before adding 6 tablespoons of peanut butter. Stir fry for 2 minutes before adding water, let simmer for 5 minutes.

Step 5: Add sweet chilli, lime juice, soya sauce and coriander to satay mixture, and cook for a further 5 minutes, before adding chicken back to wok. Cook for an additional 5 minutes.

Step 6: Serve chicken satay over brown rice and cucumbers. Enjoy!