Creamy Chicken Pesto Pasta

Ingredients

350g penne

1 Tbls olive oil

300ml light cream

1/2 cup basil pesto

150g baby spinach

1/2 red onion, finely diced

2 chicken breasts

1/2 cup drained sun-dried tomatoes, thinly sliced

1/3 cup finely grated parmesan cheese

Thinly sliced green onions, to serve

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain and set aside.

Heat oil in a large frying pan over medium heat. Slice chicken breast into 1cm slices and add to pan with the onion. Cook for 5 minutes or until onion is soft. Add the spinach and tomatoes, cook, stirring, for 1 minute or until the spinach just wilts. Add Pesto and cooked Penne. 

Add cream and cook for a further 5 mins, stirring. Serve topped with parmesan and green onions.

Tuna and Rice Bake

Ingredients

1 cup white long-grain rice

1 tablespoon olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 medium red capsicum, finely chopped

425g can tuna in springwater, drained, flaked

8 eggs, lightly beaten

1/3 cup thickened cream

1/2 cup finely grated parmesan cheese

Method

Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.

Stir in tuna and rice. Spoon mixture into prepared pan.

Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.

Creamy Chicken Casserole

Ingredients

500g BBQ chicken, shredded

1 tin condensed chicken soup

1 cup thickened cream

1 1/2 cups frozen vegetables (eg peas, carrot, corn)

1 cup large shells, cooked

 

Method

Pre-heat oven to 180 degrees. Place all ingredients in an oven-proof dish, stir and cook for 15 minutes or until heated through. Serve with Parmesan cheese.

Spicy Chicken Couscous Paella

Ingredients

500g chicken thighs, diced

1 1/2 cups couscous

3 tsp Mexican crushed chilli seasoning

1 1/2 cups chicken stock

1 cup frozen peas

Method

Heat a splash of olive oil in a large frying pan and add chicken. Cook for approximately 6 minutes or until golden.

Add chilli seasoning, peas and stock. Bring to the boil. Add couscous and reduce heat to low.

Stir to combine. Cover pan with lid and continue cooking on low until liquid is absorbed. Serve immediately.

Barbecued Pork Fried Rice

Ingredients

150g barbecued pork, sliced

1 cup rice, cooked and cooled

1 Tsp peanut oil

1 brown onion, diced

4 rasher bacon, diced

2 Tsp minced garlic

2 Tsp minced ginger

2 cups frozen vegetables (peas, carrot, corn for example)

1/4 cup soy sauce

4 Tbls oyster sauce

 

Method

In a medium fry pan or wok, heat oil over medium heat. Add onion, bacon, ginger and garlic and cook until onion is soft. Add rice, pork and both sauces and mix to combine.

Add vegetables and continue cooking until vegetables are soft. Serve hot or cold.

Moroccan Chicken

Ingredients

2 chicken breasts, diced

1 Tbls olive oil

1 onion, diced

2 garlic cloves, crushed

4 Tbls Moroccan spice mix

2 Tbls sour cream

Method

Coat chicken in Moroccan spice mix and refrigerate for 30 mins.

Heat olive oil in a large fry pan over med-high heat. Cook chicken, onion and garlic for approximately 8-10 mins or until onion is soft and chicken is cooked through.

Add sour cream and simmer for a further 5 mins, stirring. Serve with rice or cous cous.

Quick & Easy Carbonara

Ingredients
1 tbls butter
200g spaghetti
100g diced bacon
3-4 garlic cloves, crushed
1 brown onion, finely diced
600ml thickened cream
4 large mushrooms, diced
2 tbls Parmesan, plus extra to serve
Salt & pepper to taste
Method
Heat the butter in a large frying pan. Add the garlic and onions until golden and the bacon and cook until it starts to brown.
Add the mushrooms and cook for a further 2 minutes. Add cream and bring to the boil then reduce the heat and simmer until the sauce begins to thicken. Season to taste
Meanwhile bring a large saucepan of water to the boil for the pasta. Add a pinch of salt to the water. Cook pasta as per packet instructions
Once the sauce is thickening add 2 tablespoons of Parmesan whilst stirring to finish it off. Add the cooked pasta once strained to the sauce and mix together.
Serve with extra Parmesan.

Creamy Salmon Linguine

Ingredients (Serves 4)

600ml carton thickened cream
1 tsp lemon rind, finely grated
1 cup dry white wine
1 small bunch asparagus, cut into 1cm pieces
1 onion, finely diced
400g dried linguine
150g smoked salmon pieces
40g parmesan cheese, grated
1 tbs olive oil

Method

Cook pasta in large saucepan of salted boiling water, following packet directions, until tender. Drain keeping some of the water.

Meanwhile, heat olive oil in frying pan over med-high heat. Add onions and asparagus and cook for 3 mins or until asparagus turns bright green.

Add wine. Bring to the boil, reduce heat to low-medium. Allow to simmer for 5 mins stirring occasionally.

Add cream, lemon rind, smoked salmon and parmesan. Simmer for further 5 mins until sauce thickens slightly.

Pour the sauce into the saucepan with the linguine and remaining water from pasta.

Prawn Pad Thai

Ingredients (serves 4)

1/2 bunch shallots, trimmed
250g rice noodles
1 1/2 tbs peanut oil
2 eggs, lightly beaten
20 green prawns, peeled, deveined, tails intact
Pinch Masterfoods dried chilli flakes
1/3 cup fresh lime juice
1/3 cup fish sauce
2 tbs brown sugar
2 cups fresh bean shoots
1 bunch coriander, sprigs picked
Roasted unsalted peanuts, chopped, to serve
Lime wedges, to serve

Method

Cut the shallots into 10cm lengths, then cut into thin strips lengthways.

Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain.

Meanwhile, heat 2 tsp of the oil in a wok or large frying pan over a high heat.

Add the eggs. Swirl the pan to coat the base. Cook for 2 minutes or until set. Transfer to a chopping board. Roll up the omelette and slice them into 1cm-thick strips.

Heat the remaining oil in the wok or frying pan over a medium-high heat. Add the prawns and chilli flakes. Cook, tossing, for 3 minutes or until the prawns are cooked through.

Add the noodles, lime juice, fish sauce, brown sugar, bean shoots, coriander and shallots.

Toss through until well combined. Top with chopped peanuts and serve with lime wedges for decoration.

Nasi Goering

Ingredients

1 tbs olive oil
400g diced pork
1 cup rice, cooked
1 onion, diced
4 rashers bacon, diced
1 cup frozen vegetables (peas, carrots, corn)
2 tbs soy sauce
2 tbs oyster sauce
1 packet nasi goering paste
4 eggs

Method

In a large fry pan, heat olive oil over med heat. Add pork and cook for 3-4 mins or until just cooked through. Transfer to a plate and leave it to rest.

To the same pan add the onion and bacon and cook for 3-4 mins until onion is translucent. Add rice, vegetables, soy sauce, oyster sauce and nasi goering paste and cook for 5 mins until all ingredients are combined and vegetables are cooked. (If rice becomes sticky add a small amount of water)

Reduce heat to low add pork back to pan. Meanwhile in another fry pan, fry eggs to your liking.

Serve Nasi Goering with fried egg on top