RECIPES
One-pot wonders!
Imagine cooking a whole meal in one pot or pan, saving time and dishes? Well here are some quick and easy meals for you to try.
ONE-POT CHICKEN STROGANOFF
What you need
2 garlic cloves, crushed
1 onion, sliced
200g mushrooms, sliced
1 tbsp olive oil
1 tbsp tomato paste
1 tsp sweet paprika
300ml cream
125ml chicken stock
1 cooked chicken, cut into portions
2 tbsp chopped parsley
How to do it
Heat the oil and cook the onion, until golden brown, 4-5 minutes on medium heat. Add the mushroom, garlic, tomato paste and paprika. While stirring, cook for about 30 seconds then slowly pour in the cream and stock. Bring to a simmer then reduce heat to medium-low. Put the chicken into the sauce and cook for 3 minutes, covered. Sprinkle the parsley over and serve.
ONE-POT THAI NOODLES WITH PEANUTS
What you need
1 tbsp oil
1 minced garlic clove
200g chicken mince or beef mince
1 tsp curry powder
1 1/2 tbsp red curry paste
1 tsp soy sauce
1 1/2 cups chicken stock
3/4 cup coconut milk
2 tbsp cider vinegar
3 tbsp peanut butter
2 packets instant noodles (do not use the seasoning sachets)
2 handfuls baby spinach
2 tbsp peanuts , finely chopped
Roughly chopped fresh coriander leaves for garnish.
How to do it
Heat oil in a medium pan. Add garlic and cook for 20 seconds until golden brown. Add chicken or beef mince and cook for 2 minutes, until it changes colour. Add red curry paste, curry powder and soy sauce and cook for 1 minute. Add chicken stock, bring to a simmer then reduce heat to medium. Simmer for 1 minute.
Add the noodle cakes, pushing chicken aside so the noodles are covered in sauce. Stir, then leave to cook for 45 seconds. Flip the noodle cakes over and leave for another 30 seconds, then separate the noodles with 2 wooden spoons. Add coconut milk, peanut butter and vinegar, and mix to dissolve the peanut butter. Add spinach, toss with the noodles for 30 seconds until wilted. Spoon into bowls and sprinkle with coriander and peanuts.
ONE-POT SPAGHETTI BOLOGNAISE
What you need
1 tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 bacon rashers, chopped
2 garlic cloves, finely chopped
600g beef mince
1/3 cup tomato paste
2 cans crushed tomatoes
3 cups chicken stock
6 sprigs fresh thyme
250g spaghetti
1/4 cup chopped fresh parsley leaves
Sweet basil leaves and grated parmesan to serve.
How to do it
Heat oil in a large pan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 3 minutes. Add bacon and cook for 3 minutes. Add garlic and mince to pan. Break up mince and cook for 5 minutes or until browned. Stir in tomato paste, tomatoes, stock and thyme sprigs. Cover and bring to the boil.
Add spaghetti and reduce heat to medium. Simmer, uncovered, until spaghetti is tender and sauce has thickened. Remove pot from heat and take out the thyme sprigs. Add parsley, salt and pepper. Stir to combine and top with basil and parmesan.
ONE-POT CHINESE CHICKEN STIR FRY
What you need
3/4 cup (185ml) chicken stock
2 tablepsoons soy sauce
1 tbsp honey
1 tbsp dry sherry or Chinese rice wine
2 tsp vinegar
2 tsp cornflour
1 tbsp peanut oil
6 chicken fillets, cut into 3cm pieces
4 spring onions, cut into 5cm lengths
1 red onion, cut into wedges
1 red sweet pepper, sliced
1 garlic clove, crushed
2 tsp finely grated ginger
1/2 tsp Chinese five spice
1/2 tsp dried chilli flakes
1/2 cup peanuts
How to do it
Mix the stock, soy sauce, honey, sherry or rice wine, vinegar and cornflour in a small bowl. Heat half the oil in a wok or big pan over high heat until just smoking. Add half the chicken and stir-fry for 3 minutess or until brown all over and cooked through. Put into a bowl and repeat with remaining oil and chicken. Add the spring onion, onion, garlic, ginger, Chinese five spice and chilli flakes to the pan and stir-fry for 2 mins. Return the chicken to the pan with the stock mixture and stir-fry for 2-3 minutes or until sauce thickens. Remove from heat and stir in the peanuts. Serve immediately.
ONE-POT BUTTERNUT, BACON AND BROCCOLI PASTA
What you need
1 tbsp olive oil
1 red onion, sliced
6 bacon rashers, chopped
500g butternut, peeled, cut into cubes
2 garlic cloves, thinly sliced
1 yellow pepper, diced
4 sprigs fresh thyme
1 cup chicken stock
250g penne or macaroni
1 head broccoli, cut into small florets
1/4 cup thick cream
Fresh basil leaves and grated parmesan,
to serve.
How to do it
Heat oil in a large pan over medium heat. Add onion, diced pepper, bacon and
butternut. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic and thyme. Stir to combine. Add chicken stock and 2 cups cold water. Cover and bring to the boil. Add spaghetti and reduce heat to medium. Simmer, uncovered, for 10 minutes, stirring occasionally. Add broccoli and simmer for 5 minutes, until pasta and broccoli are tender and the sauce has
thickened. Remove from heat and remove the thyme sprigs. Stir in cream and season with salt and pepper. Serve pasta sprinkled with basil leaves and parmesan.
