If you’re feeling like something light for dinner tonight, then this Thai-spiced appetiser with spicy pork, roasted nuts and red chillies will be perfect.

SERVES 4 // COOK TIME 15 mins

INGREDIENTS
1 tbsp vegetable oil
400g pork mince
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and grated
Zest and juice of 2 limes, plus extra to serve
1 tbsp soy sauce
⅔ cup roasted peanuts, plus extra to garnish
2 red chillies, chopped
Salt and pepper
2 baby gem lettuces

METHOD
1. In a wok or large frying pan, heat the oil until sizzling. Add the pork mince and fry until browned all the way through.
2. Add the garlic and ginger and cook for a further 5 minutes. Then add the lime zest and juice and soy sauce, and continue cooking until the sauce has thickened. Add the peanuts and 1 chilli and season.
3. Separate the lettuce leaves and fill with spicy mince. Garnish with extra chilli and peanuts, and serve with lime wedges.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spicy pork lettuce wraps appeared first on MyKitchen.

When cooked to crispy perfection, nothing quite beats potato skins. Top them with shredded chicken and a herbed Greek yoghurt for a winning meal.

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
3 potatoes, baked
½ cup vegetable oil
Salt and pepper
400g chicken breasts
1 tbsp butter
1 tsp ground cumin
2 tbsp lemon juice
2 onions, peeled and finely sliced
Flour, for dusting
75 ml Greek yoghurt
1 spring onion, sliced, plus extra to garnish
1 tsp chopped parsley

METHOD
1. Preheat oven to 100°C.
2. Slice open the baked potatoes and spoon out the flesh, leaving only a shell. Cut into wedges, brush with 1 tablespoon of the oil and season. Bake for 15 minutes, or until golden and crispy.
3. Heat 2 tablespoons of the oil in a large pot over medium heat and fry the chicken breasts for 5 minutes, until golden. Add the butter, cumin and half the lemon juice, and toss to coat. Season. Remove from the pan and shred with two forks.
4. Heat the remaining oil in a pot over high heat. Dust the onion slices in flour, and season. Shallow-fry in the hot oil until golden and crispy. Remove and drain on paper towel.
5. For the tangy dip, mix together the yoghurt, spring onion, parsley and the rest of the lemon juice in a bowl, and season.
6. Garnish the chicken with spring onion and serve with potato skins, crispy onions and dip.

Quick tip: Use the leftover potato for mash!

Our Chicken carnitas and cauli-rice burrito bowl is not for the faint hearted, but all the prep effort will be more than worth it. Trust us.

The post Potato skins with chicken, crispy onions and tangy dip appeared first on MyKitchen.

Fattoush is a Middle Eastern salad incorporating toasted or fried flatbread croutons. It’s a great way to repurpose day-old pita. Give it a try in this tuna and bean salad.

SERVES 4

INGREDIENTS
1 pita bread
400g tin cannellini beans, drained and rinsed
170g tin tuna, drained and flaked
180g cherry tomatoes, halved
1 celery stalk, finely sliced
100g rocket
½ cucumber, diced
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped mint
Juice and zest of 1 lemon, plus extra wedges to serve
Salt and pepper

METHOD
1. Preheat oven grill to high.
2. Place the pita bread under the grill for a few seconds to puff. Cut open and return to the grill to toast for about two to three minutes on each side until browned. Tear into bite-sized pieces and set aside.
3. In a bowl, combine the remaining ingredients and season well.
4. Toss the mixture together with the toasted pita pieces and serve with lemon wedges.

Is there anything quite as good as Middle Eastern food like falafels with hummus and dukkah? 

The post Tuna and bean fattoush appeared first on MyKitchen.

Whether it’s dinner or lunch, this baked chicken with olives and tomatoes is a great dish for meal prepping to save you time during the week.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts, with skin and bone
2 tbsp olive oil
Salt and pepper
300 g vine tomatoes
½ cup green olives
15 g thyme
3 lemons (2 halved, 1 zested and juiced)

METHOD
1. Toss the chicken with oil, salt and pepper to coat.
2. Place on a baking tray and top with the tomatoes, olives, thyme, halved lemons, lemon zest and juice. Store in the fridge until ready to eat.
3. Bake at 200°C for 20 minutes, until the chicken is golden and cooked through. Serve with the pan juices.

The post Baked chicken with olives and tomatoes appeared first on MyKitchen.

These beetroot bowls don’t just look pretty, they taste incredible and are filled with deliciously nutritious ingredients. Plus, they’re super budget-friendly, and a great way to use up and leftover roast chicken.

SERVES 4 // COOKING TIME 

INGREDIENTS
For the bowls
1 tbsp olive oil
400 g tin chickpeas, drained
30 g coriander, roughly chopped
3 baby marrows, grated
400 g roast chicken, sliced
150 g baby spinach
4 beetroots, peeled and sliced
For the dressing
3 tbsp olive oil
3 tbsp red-wine vinegar
2 tbsp origanum
Salt and pepper

METHOD
1. Heat the oil in a pan and fry the chickpeas until golden brown. Add the coriander and remove from the heat.
2. Divide grated baby marrow between 4 bowls. Top with the chickpeas, chicken, spinach and beetroot.
3. Whisk together all dressing ingredients. Pour the dressing over the prepared bowls.

The post Chicken and beetroot bowls appeared first on MyKitchen.

Before we know it, winter will be creeping in so we’d like to treat you to our top 3 one-pot pasta recipes that you need in your life. They are comforting and warm and delicious so tuck in and enjoy!

Chicken & lemon linguine pasta

SERVES 4–6 // COOKING TIME 45 min

INGREDIENTS
Olive oil
2 chicken breasts
2 garlic cloves, sliced
1 L chicken stock
4 thyme sprigs
Zest and juice of 1 lemon + zest to serve
300 g linguine
1 cup white wine (optional)
Parmesan, to serve

METHOD
1. Heat 1 tbsp oil in a pot and brown the chicken and garlic.
2. Add stock, thyme, and lemon zest and juice. Bring to a simmer. Once the chicken is cooked through, 20 minutes, remove it from the pot and allow to cool.
3. Bring the stock to the boil and add pasta and wine (if using). Cook for 8–10 minutes, until the pasta is al dente.
4. Meanwhile, shred the chicken. Stir it through the cooked pasta.
5. Serve with a drizzle of oil, lemon zest and Parmesan.

Beefy spaghetti arrabbiata

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
2 garlic cloves, crushed
1 onion, diced
400 g beef cubes
10 g tomato paste
1 tbsp sugar
2 tsp dried mixed herbs
2 red chillies, chopped
400 g tin chopped tomatoes
200 g sun-dried tomatoes
1 L beef stock
300 g spaghetti

METHOD
1. Heat some vegetable oil in a pot and fry the garlic and onion until translucent.
2. Add the beef, tomato paste, sugar, mixed herbs and chilli. Stir until the beef is fully coated, then cook until slightly browned.
3. Mix in the chopped tomatoes and sun-dried tomatoes.
4. Add stock and bring to the boil. Add spaghetti and cook for 8–10 minutes, until al dente.

Creamy mushroom & mustard farfalle

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1 onion, diced
2 garlic cloves, crushed
2 tbsp black mustard seeds
1 L vegetable stock
300 g farfalle
400 g mushrooms, thinly sliced
1 cup cream

METHOD
1. Heat some vegetable oil and fry the onion and garlic until translucent. Add the mustard seeds and cook for 2 minutes, until fragrant.
2. Add the vegetable stock and pasta. Bring to the boil and cook for 5 minutes.
3. Add the mushrooms and cream, and cook until the pasta is al dente and the sauce has thickened, about 5 minutes. Season to taste and serve.

The post PASTA LA VISTA – 3 pasta recipes you need in your life appeared first on MyKitchen.