Want delicious meal ideas with minimal time and fuss involved? Check out these 10 super speedy recipes.
These 10 recipe ideas will allow you to spend less time in the kitchen, and more time with your loved ones.
1 tbsp oil
1 small onion, sliced
1 chorizo sausage, diced
150 cherry tomatoes
1/2 cup basil leaves, torn
1/2 cup parsley, chopped
100g Persian feta, crumbled
Extra virgin olive oil to drizzle
1/2 lemon, juice
1. Preheat your grill, so it’s nice and hot.
2. Heat the oil in a 20cm non-stick fry pan. Add the onion, fry gently for 3 minutes until soft.
3. Add cubed chorizo (the chorizo will sizzle, releasing spices and oils).
4. Add the tomatoes and basil, cook for another 1 minute.
5. Remove from the pan and set aside.
6. Mix the eggs together with a fork, season.
7. Return the pan to the heat, when hot, pour in the beaten egg. Swirl the egg mix with the fork for 30 seconds, then scatter in the chorizo mix along with the cheese and parsley.
8. Place the pan under the grill, until the omelette is golden brown.
9. Add a drizzle of extra virgin olive oil and squeeze of lemon.
Preparation: 15 minutes plus several hours for marinating
Cooking: 5 minutes plus resting
12 small lamb loin chops
2 tbsp olive oil
½ tsp dried mint
½ tsp dried oregano
½ tsp coarsely crushed coriander seeds
½ tsp coarsely crushed cumin seeds
½ tsp dried chilli flakes
2 cloves garlic, finely chopped
Finely grated rind and juice of 1 lemon
Lemon wedges and mint leaves, to serve
Minty feta dip:
¾ cup natural yoghurt
80 g Greek feta, coarsely crumbled
1/3 cup fresh mint
1 clove garlic, coarsely chopped
Juice of 1 lemon
1. Combine lamb chops, 2 tbsp olive oil, dried herbs, spices, garlic, rind and juice in a bowl, season to taste with salt and freshly ground pepper and mix well to combine. Cover and refrigerate to marinate for a few hours.
2. For minty feta dip, process ingredients in a small food processor until smooth, season to taste with salt and pepper and refrigerate until required.
3. Drain lamb chops from marinade. Preheat a char-grill pan or frying pan over medium high heat and cook lamb chops, turning occasionally, until browned and cooked to your liking (4-5 minutes for medium).
4. Transfer to a plate. Cover loosely with foil and rest for a couple of minutes then serve scattered with fresh mint and with lemon wedges to squeeze over, along with minty feta dip.
• Marinate the lamb overnight for even more flavour. Try dried Greek oregano (rigani) if you can find it as it has wonderful flavor – it’s available in large bunches from many delicatessens.
• If you’re not on a budget, lamb cutlets also work well for this dish.
Prep Time: 5 minutes
Cooking Time: 10 minutes
2 tortilla wraps or mountain bread
2 tbsp no added salt tomato paste
1 cup leftover roast lamb, shredded or chopped
1 cup grated cheese
Handful of baby spinach
1. Heat a large frying pan over medium heat. Lay a tortilla in the base and spread it with the tomato paste, shredded lamb, cheese and spinach. Place the other tortilla on top and cook for 1-2 minutes or until starting to brown on the base. Carefully flip onto a chopping board and slide back into the pan to cook the other side for a further 1-2 minutes or until the cheese has melted.
2. Use a spatula to slide the cooked quesadilla out of the pan and cut into six wedges.
3. Serve alone or with some hummus.
1. If using leftover roast lamb follow food safety guidelines and only use lamb cooked the day before.
2. Allow the quesadilla to cool and place in a sandwich bag or reusable food pouch. Store with appropriate cool packs to ensure the food is still fresh by lunchtime.
Preparation: 10 mins
Cooking: 5 mins
600g lamb leg steak, fat trimmed
2 cloves garlic, finely chopped
2 tsp finely grated ginger
1 tbsp canola oil
1 tsp sugar
1 tsp ground cumin
1 tbsp Salt reduced soy sauce
3 tsp sugar
1 tsp fine salt
1 tbsp rice wine vinegar
1 carrot, cut into matchsticks
4 cups shredded Chinese cabbage
1 small red capsicum, cut into strips
100g bean sprouts
1 medium zucchini, grated
1 tbsp toasted sesame seeds
3 tsp rice wine vinegar
2 tsp salt reduced soy sauce
1 tsp sesame oil
1. Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes.
2. Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-2.5 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
3. Slice lamb as required and serve with the salad.
To pickle the carrots:
1. Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
To make the salad:
1. Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
Try using trimmed lamb leg steaks instead of lamb rump.
Sliced cucumber or red onion can also be pickled and added to the salad.
For even carrot matchsticks, try using a mandolin slicer.
This dish is also great served in noodle boxes as appetisers when entertaining.
Preparation: 15 mins
Cooking: 30 mins
600g beef rump steak, trimmed
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
250g farfalle pasta
200g green beans, trimmed, cut into 3cm lengths
1½ tbsp olive oil
200g baby spinach leaves
125g fresh ricotta
2 tbsp toasted pine nuts, to garnish
1. Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.
2. Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well.
3. Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 3 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.
4. Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts.
Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food.
Preparation: 5 minutes
Cooking: 10 minutes
2 tbsp vegetable oil
3 cloves garlic, sliced
2 x 300g good quality rump steaks (or tri-tip)
Steamed rice, to serve
Light teriyaki glaze:
3 tbsp soy sauce
2 tbsp sake (or 2 tbsp vodka)
2 tbsp mirin (or 1 extra tbsp caster sugar and 2 tbsp water)
1 tbsp caster sugar
Buttered Asian greens:
1 small bunch each spinach, pak choy and gai lan, trimmed
1 tbsp salt
1. To make the teriyaki glaze mix together the soy, sake, mirin and sugar and stir to dissolve the sugar. If the sugar will not dissolve, heat the glaze in the microwave for 10-20 seconds, or in a small saucepan on the stove, and stir again.
2. Heat a heavy fry pan over medium heat and add the oil. Fry the garlic until lightly browned, then remove and drain on absorbent paper. Increase the pan heat to medium-high and add the steaks, browning well on all sides.
3. Add the glaze to the pan around the steaks and repeatedly flip the steaks through the glaze, cook the steaks to your liking and checking doneness by pressing the steak with your fingers. As the glaze begins to thicken it will stick to the steaks. Remove the steaks to a warm plate in a draught-free spot, pour over any sticky glaze left in the pan, and rest for 5 minutes.
4. Slice the steaks, arrange the slices on a plate and scatter over the garlic.
5. For the buttered greens, but the gai lan into 8cm lengths and quarter the pak choy. Bring a large pot of water to the boil and add butter. Then add the thicker stems of the gai lan to the water first, then the thinner stems, bok choy, and finally the spinach. Add the salt and mix well. Remove the vegetables and strain.
6. Serve the steak with the buttered vegetables and steamed rice.
Suggested other greens: broccoli, broccolini, bok choy.
Peparation: 20 mins
Cooking: 6 mins
500g lean beef mince
1 tbsp vegetable oil
2 tbsp roasted rice, coarsely ground
1 small red onion, finely sliced
1 cup mint leaves
1 cup coriander leaves
1 long red chilli, sliced
2 kaffir lime leaves, very finely shredded
2 tbsp lime juice
1 tbsp fish sauce
2 tsp sugar
Baby cos leaves, lime wedges and roasted peanuts, to serve
1. Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly.
2. To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground.
3. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.
Prep Time: 15 minutes
Cooking Time: 40 minutes
650g desiree potatoes, peeled, chopped
1 cup raw buckwheat
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 teaspoons moroccan seasoning
1 small zucchini, coarsely grated
1 small carrot, coarsely grated
1 tablespoon chopped fresh coriander leaves
3/4 cup quinoa flakes
1. Cook potato in a large saucepan of boiling, salted water for 10-12 minutes or until just tender. Drain. Reduce heat to low. Return potato to pan, roughly mash. Remove from heat set aside.
2. Meanwhile, bring a saucepan of water to the boil. Cook buckwheat in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted. Cool for 5 minutes. Add buckwheat to water. Reduce heat to medium-low. Simmer for 5 minutes or until al dent. Drain.
3. Heat 2 teaspoons of oil in a small frying pan over medium heat. Add onion, cook for 3-4 minutes or until soft. Add seasoning, cook stirring for one minute for until fragrant. Remove from heat. Add onion mixture, buckwheat, zucchini, carrot and coriander to potato. Stir to combine. Shape into patties using a 1/4 cup measure.
4. Place quinoa flakes in a shallow bowl. Dip patties in quinoa to coat, shaking off excess. Refrigerate for 15 minutes. Heat remaining oil in a large frying pan over medium heat. Cook patties in batches, adding more oil if required, for 3-4 minutes on each side or until golden and heated through. Serve with minted yoghurt, a squeeze of lemon, mango chutney and a green salad.
Preparation time: 15 minutes
Cooking time: 8 minutes, plus resting time
600g minced beef
2 tbsp white miso paste*
2 spring onions, finely sliced
1 tsp wasabi paste
¼ cup mayonnaise
2 Lebanese cucumbers
1 teaspoon toasted sesame seeds
2 tsp rice wine vinegar
½ tsp sesame oil
*white miso paste is a Japanese fermented soya bean paste, available from Asian grocery stores and supermarkets.
1. Mix the beef, miso paste and spring onions together and form into 4 patties.
2. Mix the wasabi paste and mayonnaise together and set aside.
3. Peel the cucumber into thin ribbons, discarding the watery centre. Toss with the sesame seeds, vinegar and sesame oil and season with salt and pepper.
4. Preheat a ridged chargrill or barbeque to moderately high. Lightly brush the patties with vegetable oil. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes.
5. Place the cut side of the buns on the grill to warm through and lightly colour them. Spread the mayonnaise onto the base of the buns. Top with a patty and the drained cucumber salad and serve.
For a healthier version, try it without the bun and/or mayonnaise.
To up your vegetable intake, try adding other salad ingredients such as sliced tomato, shredded lettuce and grated carrot or beetroot.
Preparation: 5 minutes
Cooking: 23 minutes, plus resting time
500g lamb rump
3 tbsp fresh basil pesto
4 bread rolls or lengths of baguette
2 cups mixed salad
4 marinated artichokes, drained and sliced
8 slices tomato
1. Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
2. Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.
You can substitute the marinated artichokes with some roasted capsicum strips, grilled eggplant or sliced green olives.
For a lighter version, try leaving out the bread and adding more salad leaves.
Dress with a bit of olive oil and white wine vinegar.