All you need is 30 minutes to whip up our editor Chad January’s top picks, perfect for leisurely lounging and effortless entertaining.  

Dealer’s choice cheat’s pizza 

Serves 6  

Ingredients 

12 flour tortillas
500g mozzarella or Cheddar, grated
1 cup tomato passata sauce
2 cloves garlic, grated
2 Tbsp chopped fresh basil, plus extra for serving
Salt and milled black pepper

Topping choices  

Grilled veggies (baby marrows, asparagus or peppers)
Sliced cold meats (Parma ham, salami or chorizo)
Soft cheeses (feta, buffalo mozzarella, blue cheese or goat’s cheese)  

For serving  

Drizzle olive oil
Handful fresh basil

Method

1. Place a griddle pan over medium heat. 
2. Top a tortilla with cup grated cheese, taking care to spread evenly and leave a 2cm border clean. 
3. Top with another tortilla to “sandwich” closed. Repeat with remaining tortillas and cheese. 
4. Grill tortillas on both sides for 2–3 minutes or until charred. 
5. Combine passata, garlic, basil and season well. Spread generously over each cooked tortilla and add toppings. 
6. Return each tortilla to the griddle pan for about 3–4 minutes to heat through. 
7. Serve drizzled with oil and scattered with fresh basil.

Chorizo and prawn cocktail 

Serves 4 

Ingredients 

12 prawns, defrosted, deveined and heads removed
2 tsp smoked or regular paprika
2 cloves garlic, chopped
Salt and milled black pepper
Glug canola oil
1/2 coil (about 100g) chorizo, sliced

For the sauce  

1/2 cup mayonnaise
1/4 cup tomato sauce
1 Tbsp Dijon mustard
1 tsp Sriracha
1 Tbsp chopped fresh parsley, plus extra for garnish
Zest of 1 lemon or lime
1 tsp Worcestershire sauce
1 head baby gem, cos or butter lettuce
1 avocado, sliced or cubed
3–4 radishes, sliced
Lemon or lime wedges, for serving

Method

1. Toss prawns, paprika and garlic together in a bowl. Season well. 
2. Heat oil in a pan and fry chorizo for 2–3 minutes until crispy. Remove. 
3. Add prawns to the same pan and fry in batches for 4–5 minutes each until bright pink and cooked through. Set aside to cool. 
4. Combine sauce ingredients together and season well. 
5. Layer jars, glasses or serving bowls with lettuce, prawns, chorizo, avocado and radish. 
6. Add generous dollops of the sauce, sprinkle with parsley and add a squeeze of lemon or lime.

One-pot chilli con carne meatballs 

Serves 4 

Ingredients 

1 pack (about 500g) pork bangers, removed from casings
1/4 cup canola oil

For the sauce  

1 onion, chopped
1 red pepper, chopped
2 cloves garlic
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp smoked or regular paprika
1 can (410g) chopped tomatoes
1 can (410g) tomato purée
1 can (410g) red kidney beans, drained and rinsed
1 can (410g) corn kernels, drained and rinsed
2 Tbsp Worcestershire sauce
1 tsp sugar
Salt and milled black pepper
Handful fresh coriander, chopped plus extra for serving
Handful cherry tomatoes, chopped  

For serving  

Nacho chips
Lime wedges
Sour cream

Method

1. Shape mince from pork bangers into golf ball-sized portions. 
2. Heat half the oil in a large pan and brown meatballs in batches for about 3-5 minutes. Remove and set aside. 
3. Heat remaining oil in the same pan and sauté onion and peppers for 3-5 minutes. 
4. Add garlic and spices and fry for a minute. 
5. Add remaining sauce ingredients except seasoning, coriander and cherry tomatoes. Cook for about 2-3 minutes. 
6. Add meatballs to sauce, cover and cook for about 10-15 minutes. 
7. Season well and stir through coriander and cherry tomatoes. 
8. Serve with nacho chips, lime wedges, dollops of sour cream and a sprinkle of fresh coriander.

Baby marrow and cucumber salad 

Serves 4 

Ingredients 

2 punnets of sliced baby marrows
2 Tbsp olive oil
1 tsp grated garlic
2 Tbsp fresh parsley, chopped
½ cucumber, sliced
A handful of pomegranate rubies (optional)
Glug of oil

For herbed yoghurt 

1 cup plain yoghurt
2 Tbsp fresh parsley, chopped
Zest of 1 lemon

Method

1. Toss together 2 punnets of sliced baby marrows, 2 Tbsp olive oil, 1 tsp grated garlic and 2 Tbsp chopped fresh parsley and seasoning in a large bowl.  
2. Cook in a hot griddle pan for 1-2 minutes or until charred.  
3. Combine 1 cup plain yoghurt, 2 Tbsp chopped fresh parsley and zest of 1 lemon and season well.  
4. Combine cooked baby marrows, 1/2 sliced cucumber and a handful pomegranate rubies, if using, in a serving bowl.  
5. Drizzle with a glug of oil, season and serve with dollops of the herbed yoghurt.  

Double cheese and garlic buns 

Serves 6 

Ingredients 

2 garlic cloves, chopped
1/4 cup butter, softened
6 seeded burger buns, sliced
1 cup grated mozzarella
6 slices Emmenthal cheese
A handful fresh parsley, chopped

Method

1. Combine 2 chopped garlic cloves with 1/4 cup softened butter.  
2. Spread generously over 6 sliced seeded burger buns.  
3. Divide 1 cup grated mozzarella, 6 slices Emmenthal and a handful chopped fresh parsley between the buns.  
4. Close to seal and toast in a hot griddle pan until cheese has melted and bun is crispy. Serve immediately. 

Bacon-wrapped mielies with Parmesan butter 

Serves 4 

Ingredients 

4 mielies
8 rashers bacon

For parmesan butter 

1/4 cup softened butter
3 Tbsp grated Parmesan

Method

1. Wrap 4 mielies with 2 rashers bacon each, secure with toothpicks and season. 
2. Cook mielies in a hot griddle pan or over the coals for about 15-20 minutes, turning regularly.  
3. Combine 1/4 cup softened butter and 3 Tbsp grated Parmesan and brush mielies with mixture during the last 3-5 minutes.  
4. Serve while hot with dollops of Parmesan butter. 

Chicken and bulgar wheat salad 

Serves 4 

Ingredients 

For the salad  

3 cups bulgur wheat
Glug olive oil
1 punnet (about 250g) cherry tomatoes, halved
1 red onion, cut into eights
Handful each fresh mint, parsley and coriander
1 lemon, juiced
Salt and milled black pepper

For the chicken 

1 packet (about 400g) chicken breast fillets, cubed
3 cloves garlic, chopped
1 Tbsp smoked paprika
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1 lemon, zested and juiced

For serving  

Freshly chopped herbs
Plain yoghurt (optional)

Method

1. Cook bulgur wheat according to package instructions. 
2. Heat oil in a large pan and fry tomatoes and onion for 3-5 minutes. 
3. Toss bulgur wheat, tomatoes, red onion, herbs and lemon juice in a bowl. Season well. 
4. Combine chicken, garlic, spices and lemon zest and mix well. 
5. Thread chicken onto skewers and cook in a hot pan for about 6-8 minutes or until cooked through. Drizzle with lemon juice immediately. 
6. Divide bulgur wheat into serving bowls and top with chicken. Scatter with fresh herbs and serve with dollops of yoghurt, if using.

Asian buttermilk rib-eye steaks 

Serves 2 

Ingredients 

1 bottle (500m1) buttermilk
1 red chilli, seeded
3 cloves garlic
Handful fresh coriander
2 limes, zested and juiced
Salt and milled black pepper
2 (250-300g each) rib-eye steaks (rump, porterhouse and sirloin work well too)  

For serving 

3 Tbsp chopped fresh herbs (parsley, coriander and thyme work well)
1 lemon, zested
1 tsp flaked salt
1 red chilli, seeded and chopped

Method

1. Blitz together buttermilk, chilli, garlic, coriander, lime juice and zest in a food processor. 
2. Season steaks and pour over marinade to coat well. Marinate for 15 minutes. 
3. Remove meat from marinade and shake off excess. 
4. Cook steaks in a hot griddle pan or over hot coals for about 3-4 minutes each side for medium-rare steaks. 
5. Allow meat to rest for about 10 minutes before slicing. 
6. Combine herbs, lemon zest, salt and chilli and sprinkle generously over steak just before serving.

Chocolate and date skillet cookie 

Serves 6 

Ingredients 

1 1/2 cups cake flour
3/4 cup white sugar
1/2 cup store-bought apple sauce
2 Tbsp melted butter
1 tsp vanilla essence
2 slabs dark chocolate, broken into chunks
1/4 punnet (about 100g) medjool dates, stoned and chopped
Vanilla ice cream, for serving

Method

1. Preheat oven to 180°C.
2. Combine flour and sugar in a large bowl. 
3. Whisk together apple sauce, butter and vanilla in a separate bowl. 
4. Fold wet ingredients into dry and mix to create a smooth, dough-like batter. 
5. 5. Fold in chocolate and dates. 
6. Pour batter into a greased 26cm cast-iron pan and level with the back of a spoon. 
7. Bake for 15-20 minutes or until a skewer inserted comes out clean. 
8. Serve slightly warm with ice cream.

Words & photography: Fresh Living Magazine

 Also read: Crispy pork chops and quick herb ‘pesto’

The post Impress your guests with these 30-minute meals appeared first on MyKitchen.