Tasty Meals in under 30 minutes

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On Sep 27, 2019

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Chicken Pineapple Tacos

Serves 2 | Ready in 25 Minutes

Ingredients

1 tsp each smoked paprika, ground cumin and oregano

Juice of 1 orange

1 tbsp clear honey

300g chicken breasts, flattened slightly

200g pineapple, diced

2 tbsp roughly chopped coriander, plus extra to serve

Zest and juice of 1 lime

2 spring onions, sliced

1 tbsp olive oil

1 small red onion, cut into wedges

4 mini tortilla wraps

2 tbsp reduced fat crème fraîche

1.

Mix together the paprika, cumin, oregano, orange juice and honey, season, then add the chicken.
2.

Leave to marinate for at least 30 mins, or overnight if you have time.
3.

To make the salsa, mix together the pineapple, coriander, lime zest and juice, and spring onion.
4.

Brush a griddle pan with the oil and heat until very hot.
5.

Cook the chicken for 5-6 mins on each side, until cooked through and charred.
6.

Add the onion halfway through the cooking time and cook both sides.
7.

To serve, slice the chicken breasts and pile into the tortilla wraps, then top with the pineapple salsa, crème fraîche, and extra coriander.

Thai Green Cauliflower Steaks

Serves 2 | Ready in 30 Minutes | Vegetarian | Vegan | Gluten Free

Ingredients

1 cauliflower

½ tbsp olive oil

4 tbsp Thai green curry paste

120g basmati rice

125g bag baby spinach

1 lime, quartered

1.

Preheat the oven to 200°C/fan 180°C/Gas 6.
2.

Trim the cauliflower and cut 2 slices, about 3cm each, from the middle (the rest will keep, chilled, for 2-3 days).
3.

Drizzle with the olive oil and season, then roast for 10 mins.
4.

Flip over, and spread each with half the curry paste, then roast for 15 mins.
5.

Meanwhile, cook the rice according to the pack instructions.
6.

Stir through half the spinach, until wilted, then season.
7.

Divide the remaining greens between plates, then top with the rice mixture and cauliflower.
8.

Serve the lime wedges on the side.

Baked Hoisin Fish Parcels

Serves 2 | Ready in 30 Minutes

Ingredients

175g pack stir fry vegetables, finely sliced

2 spring onions, finely sliced

4cm ginger, grated

250g pack fresh egg noodles

120g pouch hoisin stir fry sauce

2 tbsp finely chopped coriander, plus extra to serve

2 Co-op cod fillets

1 tsp sesame seeds, toasted (optional)

½ lime, cut into wedges, to serve

1.

Preheat the oven to 200°C/fan 180°C/Gas 6.
2.

Cut out 2 x 30cm squares of foil or baking paper.
3.

Put the stir fry veg and spring onion in a large bowl with the ginger, noodles, hoisin and coriander, then toss together.
4.

Divide the noodle mixture between the foil or paper squares.
5.

Top each with a piece of cod, and a sprinkling of sesame seeds, if using.
6.

Wrap the paper to make loose parcels, leaving room for the steam to circulate and double-folding the edges to prevent leaks.
7.

Carefully transfer the parcels onto a baking tray and cook in the oven for 20 mins.
8.

Serve with the lime wedges on the side and extra coriander to garnish.

Serves 2 | Ready in 15 Minutes | Vegetarian

Ingredients

1 courgette, halved widthways

3 tbsp green pesto

2 pitta breads

8 cherry tomatoes, sliced

60g lighter mozzarella, torn

1 tbsp pine nuts

70g pack wild rocket

1 tsp extra virgin olive oil

Juice of ½ lemon

1.

Preheat the oven to 200°C/fan 180°C/Gas 6.
2.

Using a vegetable peeler, cut half the courgette into thin ribbons.
3.

Spread the pesto on the pittas, then put them on a baking tray.
4.

Top with the courgette ribbons, tomato slices, mozzarella and pine nuts, then bake for 10 mins, or until the cheese is bubbling.
5.

Meanwhile, coarsely grate the remaining courgette and mix in a bowl with most of the rocket, the olive oil and lemon juice, then season to taste.
6.

Remove the pittas from the oven and season with black pepper, then top with the remaining rocket.
7.

Serve with the courgette salad on the side.

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