Crafty Meals – easy recipes for healthy meals

Chili BBQ Prawns with Coriander Pesto
Serves 4
Prep time : 20 minutes
Cooking time : 4-6 minutes
For conversions, click here to use our handy guide.

Ingredients
24 large green prawns, peeled leaving tails intact, deveined
1 tablespoon peanut oil
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
2 fresh red birdseye chillies, finely chopped
1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
1/2 cup whole roasted salted cashew nuts
2 teaspoon finely grated lime rind
1 garlic clove, crushed
160ml peanut oil
1/3 cup desiccated coconut
Pinch of salt

Method
In a jug, whisk together 1 tablespoon of peanut oil, garlic, ginger and chilli.
Pour over prawns in a large bowl, mix to coat and refrigerate for 30 minutes to slightly marinade.
In a blender, add the coriander, cashews, lime and garlic, and blend until smooth.
With the blender running, drizzle in the remaining oil until a smooth paste is formed.
Heat a BBQ plate to high, cook prawns for 2-3 minutes each side, or until cooked through.

Serving
Arrange on a communal plater, drizzle pesto over prawns and serve.

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Asparagus and Pumpkin Risotto
Serves 4
Prep time : 15 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
500 grams butternut pumpkin, peeled, seeded and cut into 1 cm cubes.
2 small red onions, halved then sliced into wedges.
2 bunches of asparagus. Trim woody end and cut into 2 cm lengths.
2 tablespoons of fresh thyme.
8 cups of chicken stock. Shop bought is OK, or use our easy to make chicken stock recipe.
2 cloves garlic, finely sliced.
2 cups arborio rice.
1 cup freshly grated parmesan.
Olive oil cooking spray.

Method
Preheat an oven to 220C.
Line 2 baking trays with baking paper.
In a single layer place the pumpkin and onion on 1 tray.
Place the asparagus on another tray in a single layer.
Lightly spray the vegetables with the olive oil spray, sprinkle thyme and sliced garlic over the top of both trays.
Placing the pumpkin on the upper shelf, bake for 30 minutes, or until golden.
When the vegetables have about 25 minutes left to cook, heat a large non stick pan over medium heat.
Lightly spray the pan with the olive oil, add the rice and stir over heat until the rice becomes translucent.
Add the chicken stock, cover and bring to the boil.
Reduce heat until the stock is simmering gently, and cook covered for 10 minutes.
Remove lid and cook for a further 5 minutes.
For the last 5 minutes, keep stirring the risotto until al dente. It should be slightly chewy.
Stir in the roasted vegetables and 3/4 of the parmesan until parmesan is melted. Risotto should have a creamy consistency and be wet.
Test for seasoning, adjust if necessary and serve.

Serving
Mound into bowls and top with remaining parmesan.

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Wok Fried Cracked Pepper Beef
Serves 4
Prep time : 10 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
600 grams thinly sliced beef.
600 grams mixed stir fry vegetables. See our article on stir fry vegetables.
1/2 tablespoon of fresh cracked black pepper.
4 cloves of garlic, crushed.
4 tablespoons soy sauce.
3 teaspoons of corn flour.
2 tablespoons oyster sauce.
2 tablespoons of peanut oil.
1/2 cup of beef stock
1 teaspoon sesame oil.

Method
Combine garlic, 2 tablespoons of soy, black pepper and 2 teaspoons of the cornflour in a bowl.
Add meat, stir to coat, cover and refrigerate for 2 hours, mixing every half hour or so.
Heat half the peanut oil in a wok until smoking hot.
Add half the beef, stir fry until sealed. Remove and set aside.
Repeat with remaining oil and meat.
Pour some of the meat juices and oil back into the wok and cook your vegetables as you like them.
4 minutes before you are ready to serve, add the meat back to the wok.
In a jug add the remaining soy, cornflour, beef stock, oyster sauce and sesame oil and whisk to combine.
Pour into wok and heat through until sauce begins to thicken.

Serving
Serve over egg noodles or basmati rice.

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Refreshing Tomato Soup
Serves 4
Prep time : 5 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
1 kilogram cherry tomatoes, halved.
4 garlic cloves, peeled and sliced.
1 teaspoon brown sugar.
2 tablespoons olive oil.
2 brown onions, diced.
6 cups of chicken stock. Shop bought is OK, or use our easy to make chicken stock recipe.
2 tablespoons fresh thyme leaves, chopped.
Salt and pepper to season.

Method
Preheat oven to 220C.
Place tomatoes cut side up on a greased baking tray.
Spread garlic slices over tomatoes and season lightly with salt and pepper.
Drizzle a little of the oil over the tomatoes, then bake for 15 minutes, or until tomatoes begin to collapse.
In a saucepan heat the remaining oil and cook the onion slowly until tender, about 5 minutes.
Add garlic and tomatoes and any pan juices.
Add stock and bring to the boil. Reduce to a simmer and cook uncovered for 10 minutes.
Stir in the thyme, blend with a stab mixer until smooth.
Season to taste.

Serving
Serve with good crusty bread. Excellent when served cold.

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Lamb in Mustard
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
12 trimmed lamb cutlets.
6 tablespoons dijon mustard.
3 tablespoons of flour.
60 grams butter.
1 tablespoon olive oil.
1 1/2 cups of chicken stock. Shop bought is OK, or use our easy to make chicken stock recipe.

Method
Rub the mustard onto both sides of each of the cutlets.
Dust cutlets with the flour, shaking off any excess.
Heat the oil in a non stick pan, melt the butter into the oil.
Fry the cutlets for no more than 2 minutes each side.
Remove cutlets from pan and keep covered with aluminium foil.
Add any remaining mustard to the pan.
Turn heat to high, add stock and stir to dissolve any solids in the pan.
Boil for 2 minutes to reduce volume.
Reduce to a simmer, add lamb cutlets back to the pan and simmer for another 4 minutes.
Turn cutlets to coat in the sauce.

Serving
Serve with herbed mashed potato and steamed vegetables.

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Orange Infused Rice
Serves 4
Prep time : 5 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
4 oranges, rind grated and juiced.
1 cup washed basmati rice.
2 cups of chicken stock. Shop bought is OK, or use our easy to make chicken stock recipe.
100 grams thinly sliced pitted dates.
4 tablespoons fresh chopped chives.
4 tablespoons chopped roast hazelnuts.

Method
Strain pulp from the oranges.
In a microwave safe dish (or rice cooker) mix the dates, orange rind, rice, stock and 1 1/3 cups of orange juice.
Cover an microwave on high for 5 minutes.
Mix then microwave on medium for a further 7 minutes.
Allow to sit for 5 minutes to absorb any remaining liquid.
Just before serving, mix in the chives and hazelnuts and fluff with a fork.

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Wok Fried Green Beans
Serves 4 as a side
Prep time : 5 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
400 grams green beans, trimmed.
2 tablespoons sweet chili sauce.
4 cloves of garlic, crushed.
2 tablespoons freshly grated ginger.
1 teaspoon olive oil.

Method
Heat a wok over high heat.
Add oil and swirl to coat.
Add garlic and ginger, cook for 30 seconds minute.
Add beans and stir fry for 3 minutes, stirring constantly.
Add sweet chili sauce and toss to coat the beans. Cook for a further minute.

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Chili Lemon Chicken
Serves 4
Prep time : 15 minutes
Cooking time : 45 minutes
For conversions, click here to use our handy guide.

Ingredients
4 chicken marylands.
1 cup fresh chopped coriander.
2 lemons, juiced and zested.
3 tablespoons of sweet chili sauce.
3 tablespoons of olive oil.

Method
Mix coriander, 1/4 cup lemon juice, sweet chili sauce and the oilve oil in a jug.
Whisk to combine.
In a glass or ceramic bowl, add the chicken and pour the marinade over the top. Turn to coat.
Cover and refrigerate for at least 60 minutes.
Preheat an oven to 180C.
Line a baking tray with baking paper.
Place chicken skin side up.
Bake for 40 minutes, basting with pan juices every 10 minutes.
Test chicken is cooked by piercing the thickest part of the thigh with a skewer. If juices run clear, the chicken is cooked.
If not, bake for a further 5 minutes before testing again.
Allow to rest, covered, for at least 5 minutes before serving.

Serving
Delicious with roasted potatoes and fresh cooked green beans.

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Pepper Steak With Sauteed Capsicum
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
800 grams lean, trimmed steak, about 200 grams each.
1/2 teaspoon whole black peppercorns.
1/2 teaspoon hot paprika.
1/4 teaspoon chili flakes.
1/4 teaspoon rock salt.
2 tablespoons of olive oil.
2 cloves of garlic, crushed.
2 large red onions, halved and thinly sliced.
1 large red capsicum, halved and thinly sliced.
1 large green capsicum, halved and thinly sliced.
2 teaspoons brown sugar.
2 tablespoons red wine vinegar.
1 bunch English spinach, washed, drained, stalks removed and discarded.

Method
Combine peppercorns, paprika, rock salt and chili flakes in a spice grinder, process until peppercorns are no longer whole.
Heat 1 1/2 tablespoons of the oil in a saucepan over medium heat.
Add the onions and cook gently for 5 minutes.
Add the garlic and cook for 1 minute.
Add the capsicum and cook for 10 minutes.
Add the red wine vinegar and brown sugar, stir through.
While onions are cooking, heat a ridged grill pan over medium high heat.
Brush remaining oil over steaks, sprinkle over the pepper seasoning and rub into the meat.
Cook until desired state, see our article about cooking steaks.
Rest steaks for 2 minutes minimum.
Add spinach to capsicum while steaks rest, stir through and allow to wilt.

Serving
Serve steaks over creamy mashed potatoes, tiop steaks with capsicum and spinach sautee.

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