30 minute meals

Freshen Up

Home, Food & Body, The Dressing Room

Lime & pepper vietnamese chicken salad

27575

Ingredients

  • 2 (about 200g each) chicken breast fillets, halved lengthways
  • 60ml (1/4 cup) fresh lime juice
  • 1 tsp finely grated lime rind
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs fish sauce
  • 1/2 tsp freshly ground black pepper
  • 1 tbs brown sugar
  • 200g green round beans, trimmed, cut into 3cm lengths
  • 2 baby cos lettuces, trimmed, shredded
  • 200g punnet grape tomatoes, halved
  • 110g (2 cups) trimmed bean sprouts
  • 1/2 cup fresh mint leaves
  • Olive oil spray

Method

  1.  Place chicken in a glass or ceramic dish. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.
  2. Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl.
  3. Heat a non-stick frying pan on high. Spray with oil. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.
  4. Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

30 Minute Delight

Home, Food & Body, The Dressing Room

No need to spend hours in the kitchen.

You can create a pasta delight in just 30 minutes

 Carbonara

Ingredients (serves 4)

  • 1 tbs olive oil
  • 150g thickly sliced pancetta, cut into thin matchsticks or cubed
  • 500g tagliatelle
  • 6 free-range egg yolks
  • 100ml thickened cream
  • 30g unsalted butter
  • 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
  • 2/3 cup (50g) grated pecorino
  • 2/3 cup (50g) grated parmesan, plus extra to serve

Method

  1. Heat oil in a large non-stick fry pan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp.
  2. Meanwhile, cook the pasta in a large saucepan of boiling salted water according. Drain.
  3. Lightly whisk eggs and cream in a bowl.
  4. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine.
  5. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine – the pasta’s heat will cook the egg slightly and form a creamy sauce.
  6. Season, then serve with extra parmesan and parsley.