Kickstart your TV dinners with these great recipe ideas

Take your dinners to the next level with these delicious recipe ideas the whole family can enjoy. They’ve been created and released in celebration of the launch of new streaming service Binge.

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TV dinners have taken on a whole new flavour with the launch of new streaming service Binge – with great value and extraordinary range of content you won’t want to leave the couch. So here are some recipes to see you through a Binge session.

WHAT YOU COULD COOK

SOFT TACOS WITH GRILLED HALOUMI, MANGO AND JALAPEÑO SALSA

0:15 Prep, 0:05 Cook, 4 Servings, Easy

INGREDIENTS

60-80ml (1/4-1⁄3 cup) pickled jalapeño liquid

1 1/2 tablespoons drained pickled jalapeños

1 lime, rind finely grated, juiced

1 cup fresh coriander leaves, plus extra, to serve

1 cup fresh parsley leaves

1 small red onion, chopped

200g cherry tomatoes, quartered

2 mangoes, cut into 1cm pieces

360g haloumi, thickly sliced

8 soft tortillas, warmed

2 avocados, thinly sliced

Soft tacos with grilled haloumi mango and jalapeño salsa.

METHOD

• Place 1⁄4 cup of the pickling liquid, jalapeños, lime rind, coriander, parsley and half the onion in a blender. Blend until smooth, adding more of the pickling liquid if necessary. Season well. Transfer to a bowl and set aside.

• Combine the tomato and remaining onion. Add lime juice. Season. Place the mango in a separate bowl. Season.

• Preheat a barbecue grill or chargrill pan on medium. Spray haloumi with olive oil. Cook haloumi for 1 to 2 minutes each side or until lightly charred. Cut into strips.

• Serve warm tortillas with the tomato mixture, mango, haloumi, avocado, jalapeño salsa and extra coriander.

CHEAT’S TURKISH PIZZAS

0:15 Prep, 0:15 Cook, 4 Servings, Easy

INGREDIENTS

280g packet garlic naan bread

1 red onion

2 thick lamb sausages

2 1/2 tablespoons extra virgin olive oil

1 cup grated mozzarella

50g fetta, crumbled

4 eggs

1 baby cos lettuce, leaves torn

4 radishes, thinly sliced

1/4 cup small fresh mint leaves

1 tablespoon red wine vinegar

Sumac, to serve

Sriracha chilli sauce, to serve

Fresh flat-leaf parsley leaves, to serve

Lemon wedges, to serve

Cheat’s Turkish Pizzas, which the whole family can enjoy.

METHOD

• Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Arrange bread on trays.

• Finely chop half the onion. Remove and discard casing from sausages. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Crumble sausage in pan and add onion. Cook, stirring occasionally, for 3 minutes or until sausage is browned. Arrange sausage mixture evenly over bread. Sprinkle with cheeses. Make a slight indent in centre of toppings on bread. Bake for 3 minutes. Break an egg into each indent. Season with salt and pepper. Bake for 8 to 10 minutes or until white is set but yolks are still runny.

• Meanwhile, thinly slice remaining onion. Place lettuce, radish, mint and onion in a large bowl. Drizzle over vinegar and remaining oil. Season with salt and pepper. Toss to combine.

• Sprinkle eggs with sumac. Drizzle pizzas with sriracha and sprinkle with parsley. Serve with salad and lemon wedges.

SALMON SKEWERS WITH WASABI MAYO

0:15 Prep, 0:05 Cook, Makes 8 skewers, Easy

INGREDIENTS

2 tbs. Obento Japanese Soy Sauce

2 tbs. Obento Mirin Seasoning

3 tsp Obento Cooking Sake

1 1/2 tsp caster sugar

1 1/2 tsp finely grated fresh ginger

2 green shallots, cut into 2cm lengths, plus extra, sliced, to sprinkle

500g skinless salmon fillets, cut into 3cm pieces

2 cups finely shredded white cabbage

Fresh coriander sprigs, to sprinkle

Black sesame seeds, to sprinkle

Lime cheeks, to serve

WASABI MAYO

125g (1 ⁄2 cup) kewpie Mayonnaise

2 tsp S & B Wasabi paste

1/2 lime, juiced

Salmon skewers with wasabi mayo.

METHOD

• Place the soy sauce, mirin seasoning, cooking sake, sugar and ginger in a small bowl. Use a fork to whisk together until the sugar has dissolved.

• To make the wasabi mayo, combine all the ingredients in a small serving bowl.

• Alternately thread shallot and salmon onto 8 presoaked bamboo skewers.

• Arrange the white cabbage on a serving platter. Sprinkle with coriander, sesame seeds and extra shallot.

• Preheat a large non-stick frying pan over medium-high heat. Spray with oil. Add skewers to pan. Brush with some of the soy sauce mixture and cook for 30 seconds. Turn and brush with some of remaining soy mixture. Cook for a further 30 seconds or until cooked to your liking. Transfer skewers to the platter.

• Pour the remaining soy sauce mixture into the pan. Simmer for 30 seconds. Drizzle the sauce over the skewers. Serve with the wasabi mayo and lime cheeks.

MONGOLIAN CHICKEN SKEWERS WITH SUPER SPEEDY FRIED RICE

0:20 Prep, 0:20 Cook, 4 Servings, Super easy

INGREDIENTS

1/3 cup hoisin sauce

2 tablespoons salt-reduced soy sauce

2 tablespoons shao hsing (Chinese cooking wine)

1 teaspoon Chinese five spice

2 garlic cloves, crushed

6 (125g each) chicken thigh fillets, trimmed, halved lengthways

4 green onions, cut into 6cm lengths, plus extra, sliced, to serve

1 tablespoon peanut oil

450g packet 2 1/2-minute microwave jasmine rice

400g packet fresh family vegetable stir-fry mix (see note)

1/4 cup oyster sauce

Mongolian Chicken Skewers with Super Speedy Fried Rice.

METHOD

• Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.

• Combine hoisin, soy sauce, shao hsing, five spice and garlic in a small jug. Reserve 2 tablespoons sauce mixture. Combine remaining sauce mixture and chicken in a large bowl.

• Thread 3 pieces of chicken and 4 pieces of onion alternately onto skewers, starting and ending with onion. Place on prepared tray. Bake for 20 minutes, brushing with reserved marinade every 5 minutes, or until chicken is cooked through.

• Meanwhile, heat a wok or large deep frying pan over high heat. Add oil. Swirl to coat. Add rice. Stir-fry for 2 minutes or until lightly toasted. Add vegetables and oyster sauce. Stir-fry for 2 minutes or until heated through.

• Serve fried rice topped with skewers and extra onion.

POTATO GEM, BACON AND ZUCCHINI SLICE

0:15 Prep, 0:40 Cook, 6 Servings, Easy

INGREDIENTS

1 tablespoon extra virgin olive oil

4 shortcut bacon rashers, roughly chopped

8 eggs

1/2 cup sour cream

1/2 cup milk

1/2 cup caramelised onion relish

1/2 x 1kg packet frozen potato gems, thawed

2 zucchini, coarsely grated into long, thin strips

1/2 cup frozen peas

1/2 cup grated cheddar

Mixed salad leaves, to serve

Potato Gem, Bacon and Zucchini Slice.

METHOD

• Preheat oven to 200C/180C fan-forced. Lightly grease a 4cm-deep, 20cm x 28cm rectangular roasting pan.

• Heat oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until golden and crisp.

• Meanwhile, whisk eggs, cream, milk and 2 tablespoons relish together until combined. Season with salt and pepper.

• Sprinkle 2/3 of the potato gems over base of prepared pan. Top with bacon and 3/4 of the zucchini. Gently pour over egg mixture. Sprinkle with peas. Dollop with remaining relish. Sprinkle with cheese and remaining potato gems. Top with remaining zucchini.

• Bake, uncovered, for 30 to 35 minutes or until browned and set. Stand for 10 minutes. Cut into slices. Serve with salad leaves.

Binge is Australia’s new streaming service offering the best drama, entertainment and movies from the world’s best creators. New to Binge? Get your two-week free trial, sign up at binge.com.au

Originally published as Kickstart your TV dinners with these great recipe ideas