Health

THE REAL 15-MINUTE MEALS

Move over Jamie Oliver. Here are some tried and tested staff favourites that are actually do-able in 15 minutes or less. 

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SUMMER TOMATOES & PESTO PASTA

WHAT YOU'LL NEED:

8 chicken tenderloins
Leaves of 1 small bunch of fresh basil
1 lemon wedge
1 punnet of mixed cherry tomatoes (Coles & Woolworths both sell a medly version that will add extra colour)
1 tub Wattle Valley Chunky Dip Basil & Cashew with Pamesan
2 packets Latina Egg Pasta (375g)
 

HOW TO MAKE IT:

Season your tenderloins with a little salt and pepper before adding to a hot non-stick pan. Cook until there is a little golden colour on each side (4 - 5min) and squeeze over a little of the lemon juice as they rest. Prepare Latina pasta as per packet instructions. Slice up the tenders. Get a nice big salad bowl and throw in the pasta, the tenderloins and your cherry tomatoes. Spoon in 4 generous tablespoons of the Chunky Dip and mix it all together. Serve family-style as is or divide into equal portions and top with basil leaves.

GOT A BIT MORE TIME?

Roast off your cherry tomatoes for an extra tang.



SAN CHOY BOW

WHAT YOU'LL NEED:

500g lean mince
1 small can bamboo shoots
1 small can water chestnuts
1 tablespoon ricebran oil (or vegetable oil)
1 medium onion, diced
2 whole spring onions, sliced thinly
1 teaspoon minced ginger
1 teaspoon minced garlic
1 small carrot (grated or finely sliced)
1/4cup soy sauce
2 tablespoons honey
1 iceberg lettuce, leaves removed to make 'cups'

 

HOW TO MAKE IT:

Drain the cans of bamboo shoots and chestnuts. Set aside. 
Heat oil in a large pan (high heat) then add onion, carrot and the lower slices of your spring onion (leave the dark green parts for garnishing later on) into the pan and cook until light brown and wilting. Add the minced garlic and ginger. Stir it around for a few seconds, then add your minced meat. Break it up and stir it all together, browning off the meat evenly. Add water chestnuts and bamboo shoots. Turn heat down to medium and add the soy sauce and honey. Keep mixing until cooked through. Serve up family-style in a big dish and spoon mixture into lettuce cups. TIP: Have some hand towels close-by...this one can get a little sticky and drippy.

GOT A BIT MORE TIME?

Pour yourself a glass.

 



SPICEY SALMON & AVOCADO SALSA 

2 Serves

WHAT YOU'LL NEED:

2 Salmon fillets, skinned and boned
1 large avocado
1/2 small red onion, finely diced
1 roma tomato, finely diced
Juice of 2 limes
1 -2 tablespoons finely chopped Coriander

The rub
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon chilli powder (optional)
1 teaspoon black pepper

HOW TO MAKE IT:

Combine all the rub ingredients in a small bowl and combine. Once combine pour over both sides of your salmon fillets and rub in. Combine remaining ingredients (avocado, diced onion and tomato, lime juice and corriander) in a bowl and smash all together into a chunky salsa. Add salmon to a non-stick fry pan on high heat. Start with a few minutes on each side and then cook through until salmon reaches your personal tastes for 'pinkness'. Top woth avocado salsa and serve.

GOT A BIT MORE TIME?

Refrigerate salmon for 30min after adding rub (though we never had and it's still very tasty).