There’s no need to sacrifice quality time with the family – get a meal on the table in only 15 minutes. You’ll win back family time for playing games or watching a movie (or even gain a little well-deserved downtime for yourself). These three simple recipes – and a few tips and tricks – will have you feeding your family in a flash.
Seared salmon, watermelon and soba salad
- Coat two 250g salmon fillets in rice bran oil and season well with sea salt and freshly ground black pepper. Coat liberally with 1/3 cup sesame seeds.
- Heat a heavy-based saucepan over medium-high heat and sear salmon until golden brown and just cooked, about 2 minutes on each side. Set aside to let rest.
- Peel and seed ¼ watermelon and cut flesh into 2-cm cubes.
- Cook one packet soba noodles according to packet instructions, rinse under cold water and coat with ¼ tsp sesame oil and 1 tsp rice bran oil.
- Arrange noodles on a large platter and scatter with watermelon. Add ½ cup coriander, ½ cup mint leaves, 1 tsp fish sauce (optional), the juice of 1 lime and a generous pinch of sea salt. Toss together well, then break fish into large pieces and arrange on top. Sprinkle with additional sesame seeds, if desired. Serve at the table.
- This meal works great with fresh yellowfin tuna, too. Cook the tuna for 2 minutes on each side, like the salmon, or perhaps just a little bit less for rare and depending on the thickness of the fish.
- If you like a hint of sweetness, you can also add ¼ tsp of brown sugar to the dressing.
Lamb chops with salsa verde and bean puree
- Dust four thick lamb chump chops with plain flour seasoned with sea salt and freshly ground black pepper and set aside.
- Meanwhile, sauté 1 chopped onion in a frypan with a little olive oil until soft and translucent. Add 2 chopped garlic cloves and gently fry. Add 2 cans drained and rinsed cannellini beans and sauté.
- Transfer mixture to a blender and add a pinch of sea salt, a pinch of freshly ground black pepper, 2 tbsp extra-virgin olive oil and the juice of ½ lemon. Blend into a puree and keep warm while you cook the lamb.
- Heat some extra-virgin olive oil in a frypan over medium-high heat and cook chops for 3 minutes on each side, until golden brown and rare. Let meat rest for 5 minutes.
- Meanwhile, add to a mortar and pestle 1 cup roughly chopped parsley, 1 garlic clove, grated zest of ½ lemon, 1 tbsp olive oil and 1 or 2 tbsp capers. (Add more oil and lemon juice if needed.)
- Place a dollop of bean puree onto 4 serving plates, top with a lamb chop, drizzle with salsa verde and serve.
Healthy chicken nuggets
- In a large bowl, combine 500g free-range chicken mince, grated zest of 1 lime, 5 roughly chopped shallots, ½ bunch finely chopped parsley, 2 tsp soy sauce, ½ cup cooked quinoa (or dry breadcrumbs), freshly ground black pepper to taste and a pinch of sea salt. Using a wooden spoon or your hands, mix together well.
- With damp hands, roll mixture into balls (should yield about 24). Store half the balls in an airtight container drizzled in olive oil, ready for another no-fuss meal later in the week, or cook them all immediately.
- Heat 2 tbsp rice bran oil in a large frypan and cook balls (about 12 at a time), until golden brown and cooked through. Serve hot.
- As a serving suggestion, hummus makes a great dip for these tasty nuggets.
- Involve the kids – get them in the kitchen with you. Little hands make light work with these chicken balls, so enlist your children to help. A production line works well here: someone can divide the mixture, someone else can roll the balls and still someone else – preferably an adult, in this case – can do the frying.
So you’ve successfully and deliciously fed your family and dramatically cut down your cooking time. Make clean-up a breeze, too, with Finish Quantum with Power Gel. It will deliver an intense cleaning action for amazingly clean dishes first time every time so you’re ready for your next quick-and-easy family meal.