CHICKEN BASIL STIR-FRY

Quicker than a trip to your local take-away, and a lot nicer, this is my fakeaway number one. It’s tasty, fast and easy. Friday nights sorted." -Tenina Holder.

INGREDIENTS

• 4 cloves of garlic, peeled
• 1 onion, peeled, halved

• 1 red chilli, de-seeded
• 20g extra virgin olive oil
• 1 tbsp corn flour
• 1 tsp white pepper
• 500g chicken mince
• 1 carrot, peeled, julienned
• 20g fish sauce
• 20g tamari
• 1 small zucchini, cut into chunks or 5 courgettes, split down the centre
• pinch pink salt flakes
• handful fresh basil leaves
• red chillies, sliced to garnish
• noodles of choice to serve

• METHOD

  • 1
    Place garlic, onion, chilli and olive oil into 
the Thermomix bowl and chop 5 sec/speed 5.
  • 2
    Saute 5 min/Varoma/speed 1.
  • 3
    Meanwhile break up the chicken mince with
 a spatula and stir through the corn flour and pepper so it is well combined. Set chicken aside.
  • 4
    Add carrot, fish sauce and tamari to the Thermomix bowl and cook 5 min/Varoma/Butterfly/Reverse/ speed 1.
  • 5
    Add zucchini and chicken, and cook 8-10 mins/ Varoma/Butterfly/Reverse/speed 1.
  • 6
    Season to taste, and garnish with fresh basil leaves.
  • 7
    Serve with noodles and extra sliced chillies if desired.

WILD OLIVE, CHICKEN AND THYME PASTA

A super easy chicken pasta with all the bells and whistles that will make you feel like you are eating out, not in.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 6 sprigs thyme
• 500g Lilydale Free Range Chicken Mince
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• sea salt and cracked black pepper
• 2 x 400g cans chopped tomatoes
• 1 tablespoon balsamic vinegar
• 400g linguine
• ½ cup (75g) wild olives
• finely grated parmesan, to serve

• METHOD

  • 1
    Heat the oil in a large non-stick frying pan over high heat. Add the thyme and cook for 30 seconds or until crisp. Remove from the pan and set aside.
  • 2
    Add the chicken to the pan and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add the garlic, tomato paste, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and balsamic vinegar and bring to the boil. Reduce heat to medium and cook for 12–14 minutes or until thickened.
  • 3
    While the sauce is cooking, cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Return the pasta to the pan, add the chicken mixture and reserved cooking liquid, and stir to combine.
  • 4
    Divide the pasta between bowls, top with the olives and serve with parmesan and the crispy thyme.

CHICKEN LARB SALAD WITH LIME DRESSING

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

INGREDIENTS

• 2 tbs peanut or sunflower oil
• 500g chicken mince
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 lemongrass stalk, inner core finely grated
• 1 bunch coriander, leaves picked, roots finely chopped
• 2 tbs soy sauce
• ½ bunch Thai basil, leaves picked
• 150g mixed salad leaves
• 250g mixed tomatoes, halved
• 1/3 cup (55g) almonds, toasted and chopped

Lime dressing

• Juice of 2 limes
• 2 tbs fish sauce
• 1 birdseye chilli, finely sliced
• ½ tsp palm sugar, or raw sugar

• METHOD

  • 1
    Heat oil in a large frypan over high heat.
  • 2
    Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
  • 3
    For the dressing, combine all ingredients in a bowl and set aside.
  • 4
    To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
  • 5
    Divide between bowls. Top with chicken, almonds and dressing.

SPICY CHICKEN EMPANADAS

It's the staple you love to hate, but mince is hotter than ever. Try cooking these chicken empanadas as a mid-week meal that the whole family will love.

INGREDIENTS

• 1 tbs olive oil
• 1 chorizo, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 350g chicken mince
• 1 tsp ground cumin
• 2 tsp smoked sweet paprika (pimenton)
• 1/2 cup (75g) sundried tomatoes, blended to a paste
• 2 tbs chicken stock
• 1/2 bunch coriander, leaves chopped
• Red and green hot sauces, to serve

Pastry

• 5 cups (750g) plain flour, sifted
• 200g lard, softened
• 2 eggs, plus 1 extra lightly beaten egg to brush

Pico de Gallo

• 1/4 cup (60ml) olive oil
• 2 long green chillies, finely chopped
• 2 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tomatoes, seeds removed, chopped
• Juice of 1 lime, plus wedges to serve
• 1/2 bunch coriander, leaves chopped

• METHOD

  • 1
    For the pastry, whiz flour, lard and a pinch of salt in a food processor until just combined. Add egg and 2/3 cup (165ml) warm water and whiz until mixture comes together in a smooth ball.
  • 2
    Enclose pastry in plastic wrap and chill for 30 minutes. Meanwhile, for the filling, heat oil in a frypan over medium heat.
  • 3
    Add chorizo, onion and garlic, and cook, stirring, for 3-4 minutes until softened. Add the chicken and spices, and cook, stirring, for a further 3-4 minutes until lightly browned.
  • 4
    Add tomato and stock, and stir to combine. Remove from heat and fold in coriander. Remove from heat and fold in coriander. Set aside to cool completely.
  • 5
    Preheat the oven to 200°C. Roll out pastry on a lightly floured work surface until 2mm thick. Cut out 20 x 12cm circles.
  • 6
    Place 11/2 tablespoons cooled filling in centre of each pastry circle. Brush the edges with a little cold water, then fold over pastry to form a half moon.
  • 7
    Crimp edges together, then fold over pinching to form petals. Place on a baking tray lined with baking paper. Chill for 15 minutes to firm up slightly. Brush with extra egg, then bake for 20 minutes or until golden.
  • 8
    Meanwhile, for the pico de gallo, combine all ingredients in a bowl. Season and set aside.
  • 9
    Serve empanadas warm with pico de gallo and hot sauces.

STICKY QUINOA AND CHICKEN MEATBALL LETTUCE CUPS

With twice the protein of other grains and all essential amino acids to keep you healthy, these tasty meatballs make the perfect mid-week dinner.

INGREDIENTS

• 1/2 cup (100g) quinoa
• 500g chicken mince
• 2 tbs finely chopped Thai basil, plus extra whole leaves to serve
• 1 tbs finely grated ginger
• 2 garlic cloves, crushed
• 2 slices stale wholegrain bread, very finely chopped
• 2 tbs sunflower oil
• 100ml kecap manis (Indonesian sweet soy sauce)
• 2 tbs rice wine vinegar
• 2 baby cos lettuces, leaves separated
• 3 cukes, thinly sliced into ribbons
• 4 small red chillies, very thinly sliced on an angle
• Chopped peanuts, to serve

• METHOD

  • 1
    Place quinoa and 3/4 cup (185ml) water in a small pan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until all water is absorbed.
  • 2
    Spread quinoa over a baking tray and chill for 10 minutes to cool completely. Place quinoa in a bowl with chicken, basil, ginger, garlic and bread. Season, then stir to combine. Form into walnut-sized balls.
  • 3
    Heat oil in a frypan over medium-high heat. Add the meatballs and cook, turning, for 6-8 minutes until golden and almost cooked through. Add kecap manis, rice vinegar and 1/4 cup (60ml) water and cook, swirling pan, for a further 2-3 minutes until reduced, sticky and meatballs are cooked.
  • 4
    Serve meatballs in lettuce cups with cukes, chilli and peanuts

CHOPPED CHILLI CHICKEN STIR FRY

Which came first? Chicken and egg come together in this easy weeknight fix.

INGREDIENTS

• 1/4 cup (60ml) peanut or sunflower oil
• 250g purple eggplants, chopped if large
• 100g pea eggplants (from Asian grocers), blanched
• 1 bunch spring onion, sliced
• 1/4 cup (75g) fermented chilli bean paste (from Asian grocers)
• 2 long red chillies, thinly sliced
• 1 bunch Thai basil, leaves picked
• 500g chicken mince
• Steamed rice and fried eggs, to serve

• METHOD

  • 1
    Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  • 2
    Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

PEAR AND GORGONZOLA SALAD

This sophisticated salad is ready in minutes.

INGREDIENTS

• 3 large ripe pears or 6 pear halves, drained and dried
• 1/2 lemon, juiced
• Baby salad leaves
• 4 tablespoons good-quality bought vinaigrette
• 300g Gorgonzola cheese, crumbled

• METHOD

  • 1
    Slice the pears thinly and toss in the lemon juice.
  • 2
    Combine salad leaves with the vinaigrette, divide among the plates, and top with the pear and crumbled cheese.