Pasta with Garlic Prawns & Peas

This is another really quick and delicious pasta meal. I like to keep a bag of frozen prawns (preferably uncooked) in the freezer — they make an interesting addition to all sorts of dishes and it means I can knock up wonderful meals like this in minutes.

For 2–3 servings:

250–300g vermicelli

2 Tbsp olive oil

3–4 cloves garlic, peeled and chopped

1/4 tsp chilli flakes

250g raw prawns

finely grated zest and juice of 1 lemon

1/4 cup white wine

1/2 cup cream

1/2–1 cup frozen peas

1/2–1 tsp salt

pepper to taste

chopped parsley to garnish

Put the pasta on to cook in plenty of lightly salted boiling water.

While the pasta cooks, heat the oil in a large non-stick pan. Add the garlic and chilli to the pan and stir-fry for about a minute, then add the prawns and cook, stirring frequently, until the prawns are pink and cooked through.

As soon as the prawns are cooked, add the lemon zest and juice, white wine and cream and stir to combine.

Allow the sauce to boil while you put the peas in a sieve and run hot water over them. Add them to the pan, return the sauce to the boil, then remove the pan from the heat. Season the sauce to taste with salt and pepper.

Drain the cooked pasta, then add to the pan with the sauce. Toss everything to combine, garnish with a little parsley and serve.

Photography: Lindsay Keats

Crispy Coated Chicken Strips

I did post this picture on my Facebook page earlier, but never actually posted the recipe, so here you go!

This is really an oven-baked version of fried chicken…Using the cornflakes makes the coating really crisp and three dimensional. Since you are already using the oven, why not cook some potato wedges, which make an ideal accompaniment, at the same time. Just add a simple salad, like coleslaw, for a complete meal.

For 4 servings:

700–800g skinless boneless chicken breasts or thighs

1/2 cup flour

1 tsp garlic salt

1 large egg

1 Tbsp water

1 cup cornflakes, crushed

2 slices bread, crumbed (about 1 cup)

2 tsp each paprika and cumin

1 tsp curry powder

1–2 Tbsp olive or other oil

Preheat the oven to 200°C. While the oven heats, cut the each chicken breast or thigh lengthways into two or three strips (depending on original size), then set aside.

Measure the flour and garlic salt into a large plastic bag and shake to combine.

Whisk the egg and water together in a flat shallow bowl (a dessert or soup plate works well).

Measure the cornflakes into another (medium-sized) plastic bag and crush them lightly with your hands – you don’t want them too big, but you don’t want to reduce them to dust either. Add the bread crumbs, paprika, cumin and curry powder and shake the bag until well mixed.

Working one or two strips at a time, drop the chicken into the flour mixture and toss the bag until evenly coated. Shake off excess flour and arrange the chicken pieces on a dry surface, repeat until all chicken is floured.

Again working one or two strips at a time, dip floured chicken pieces into the egg mixture, turning to coat evenly, then drop them into the bag of crumb coating, and gently shake the bag until evenly coated.

Arrange the crumbed chicken in a large non-stick, teflon or baking paper lined roasting dish or sponge roll tin and drizzle lightly with the oil. Bake for 12–15 minutes or until golden brown and the thickest piece is no longer pink in the middle when cut through.

Serve with potato wedges and coleslaw.

Photography: Lindsay Keats

Thai-style Lamb and Rice Noodle Salad

This delicious salad really is very simple to make. The only actual cooking required is are the lamb steaks, and this is hardly over complicated - they work well on the barbeque or in a frypan.

I originally used to make a version of this with grilled chicken, but recently tried it with lamb and I think the result is even better!

For 2-3 servings:

Marinade
1 Tbsp Thai sweet chili sauce
1 Tbsp light soy sauce
1 Tbsp balsamic vinegar
1 tsp sesame oil
about 400g lamb leg steaks

Salad
100g rice vermicelli
1 medium telegraph cucumber
1 medium-large carrot, julienned
1/2 cup each chopped coriander leaves and mint
2 spring onions, thinly sliced
chopped peanuts to garnish

Dressing
2 Tbsp sweet chilli sauce
1 Tbsp light soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1 clove garlic, grated
2-3 Tbsp lime juice

Measure the first four ingredients into a sturdy plastic bag and mix to combine. Add the lamb, then massage the bag so it is coated with the marinade. Squeeze as much air as possible out of the bag, then leave to marinate for 20 minutes.

Place the rice vermicelli in a large bowl, cover with boiling water and leave to stand for 5-10 minutes or until the noodles are tender, then rinse with cold water, drain well and return to the bowl.

While the noodles soak, make the dressing by measuring all the ingredients in a screw topped jar and shaking to combine.

Heat a non-stick pan (or barbecue hot-plate) over a medium-high heat. Oil the hot pan (or hot-plate) lightly, then lift the lamb from the marinade and place them in the hot pan. LCook for 2-2 1/2 minutes per side (depending on how well you like your lamb cooked). Remove the lamb from the pan and leave to rest for 5 minutes.

While the lamb rests, halve the cucumber lengthways, then scoop out the seeds with a teaspoon and cut into slices 5mm thick. Add the sliced cucumber, finely julienned carrot, chopped coriander leaf, mint and sliced spring onions. Pour in about half of the dressing and toss to combine.

Divide the salad between serving plates. Holding a sharp knife so the blade is at about 45° to the board, cut the lamb into 5-7mm thick slices then arrange the sliced lamb on top of the salad. Drizzle with the remaining dressing, then garnish with chopped peanuts and serve.

Photography: Lindsay Keats Photography

Fettuccine with Ham & Peas

This is one of my favourite pasta dishes. Being a cream based sauce it can't really be called low in fat, but it does have a number of redeeming characteristics which make it a good occasional meal. It’s delicious and simple to prepare, taking about 15 minutes from start to finish - a real bonus if you're trying to escape the kitchen on hot summer evenings. It is also a great way to use up left-over ham that you are beginning to wonder how to dispose of.

For 3-4 servings:

1 tsp olive oil

50g butter

200g ham

1 Tbsp flour

250-300ml cream

1/4 cup white wine, water or milk

1 cup frozen peas

1 Tbsp basil pesto

1/2 tsp salt

black pepper to taste

400g fresh or dried fettuccine

Start by putting on a large pot of water for the pasta.

Heat a medium-large pan to make the sauce then add the oil followed by the butter. While the butter heats, slice the ham (fairly thinly) then cut the slices crossways to give narrow strips or matchsticks.

Sauté the ham in the butter, stirring frequently, until it has turned golden brown, then stir in the flour and cook for a minute longer. Pour in the cream and wine (or water or milk) and allow the mixture to come to the boil before adding the peas and seasonings. 

Reduce the heat to very low (or turn off the element but don't remove the pan) and leave to simmer gently while you cook the pasta.

Drain the cooked pasta and toss with a little extra olive oil (or additional butter) before gently stirring in the sauce.

Serve immediately topped with a generous grind of pepper and/or some chopped fresh herbs and grated Parmesan. A green or tomato salad and crusty bread or rolls make ideal accompaniments.

Photography: Lindsay Keats