Fast dinners you can make in 20 minutes or less
Looking for dinner ideas that don’t take forever to cook? Here are five different recipes that take 20 minutes — or less to do at home.
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Looking for dinner ideas that don’t take forever to cook?
Here are five different recipes that take 20 minutes — or less to do at home.
CREAMY TAHINI SALMON TRAY BAKE
0:10 Prep, 0:10 Cook, 4 Servings, Easy
INGREDIENTS
150g (1/2 cup) tahini
80ml (1/3 cup) lemon juice
2 garlic cloves
4 (about 180g each) skinless salmon fillets
1 bunch broccolini, halved lengthways, ends trimmed
Ground sumac (see note), to sprinkle
1/2 small red onion, thinly sliced
1/4 cup fresh coriander sprigs
Lemon wedges, to serve
Toasted Turkish bread, to serve
METHOD
Step 1
Preheat the oven to 200C/180C fan forced. Lightly grease a 20 x 30cm shallow baking dish.
Step 2
Place tahini, lemon juice, garlic and 125ml (1/2 cup) water in a small food processor and process until smooth. Spread mixture over the base of the prepared dish. Arrange salmon and broccolini on top and sprinkle with the sumac.
Step 3
Bake for 10 minutes or until the salmon is just cooked through and the broccolini is tender-crisp.
Step 4
Sprinkle with the onion and coriander. Serve with lemon wedges to squeeze over and bread to mop up the sauce.
JAPANESE BOLOGNAISE WITH UDON NOODLES
0:10 Prep, 0:10 Cook, 4 Servings, Easy
INGREDIENTS
75g (1 ⁄4 cup) red miso paste
185ml (3⁄4 cup) oyster sauce
2 tbs. rice wine vinegar
1 tbs. sesame oil
750g pork mince
2 garlic cloves, crushed
2 tbs. finely grated fresh ginger
4 green shallots, thinly sliced
600g shelf-fresh udon noodles
Black or white sesame seeds, to serve
Finely chopped fresh red chilli, to serve
METHOD
Step 1
Combine the miso paste, oyster sauce, vinegar and 250ml (1 cup) water in a bowl until smooth.
Step 2
Heat the oil in a large frying pan or wok over medium-high heat. Add the pork and cook, stirring occasionally, for 4 minutes or until just starts to brown. Add the garlic and ginger. Cook, stirring, for 1 minute. Add the miso mixture and half the shallot. Toss to combine. Reduce heat to medium and cook, stirring occasionally, for 4-5 minutes or until the sauce thickens slightly.
Step 3
Meanwhile, warm the noodles following packet directions. Drain.
Step 4
Add noodles to pan and toss to combine then divide among serving bowls. Sprinkle with sesame seeds, chilli and remaining shallot to serve.
ONE-PAN THAI COCONUT CHICKEN AND RICE
0:05 Prep, 0:15 Cook, 4 Servings, Easy
INGREDIENTS
1 tablespoon vegetable oil
2 chicken breast fillets, thickly sliced on an angle
1/2 x 450g packet Thai green curry cook-in sauce
2 x 250g packets 90-second microwave coconut rice
450g packet frozen steam fresh beans, broccoli and sugar snap peas (see note)
1/2 cup fresh coriander sprigs
METHOD
Step 1
Heat oil in a large, deep frying pan over high heat. Add chicken. Cook, turning for 2 to 3 minutes or until browned. Add 1/2 cup curry sauce. Cook for 3 to 4 minutes or until sauce thickens and chicken is cooked through. Transfer to a plate.
Step 2
Place remaining sauce in a small microwave-safe bowl. Microwave on HIGH (100%) for 20 to 30 seconds or until heated through.
Step 3
Meanwhile, add rice and vegetables to pan. Cook, stirring, for 2 to 3 minutes or until vegetables and rice are heated through. Top with chicken and drizzle with remaining sauce. Serve sprinkled with coriander.
INDIAN-STYLE POTATO AND PEA SMASH
0:05 Prep, 0:15 Cook, 4 Servings, Capable cooks
INGREDIENTS
800g packet frozen traditional roast potatoes
1/2 x 500g packet frozen cauliflower florets
2 teaspoons vegetable oil
1 brown onion, chopped
1 1/2 tablespoons rogan josh curry paste
3/4 cup frozen peas
165ml can coconut milk
1/4 cup chopped fresh coriander, plus extra sprigs to serve
METHOD
Step 1
Place frozen potato and cauliflower in a large saucepan of boiling water. Boil for 5 minutes or until just tender.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion for 3 to 4 minutes or until soft. Add curry paste. Cook for 1 minute or until fragrant.
Step 3
Drain potato and cauliflower. Add to frying pan with frozen peas. Cook for 2 minutes, pressing vegetables with the back of a spoon to smash. Season with salt and pepper. Add coconut milk. Stir to combine. Cook for 1 minute or until heated through. Remove from heat. Stir in coriander. Serve smash topped with coriander sprigs.
FRENCH ONION BEEF WITH POTATOES
0:04 Prep, 0:06 Cook, 4 Servings, Easy
INGREDIENTS
400g pkt butter herb microwave potatoes
200g button mushrooms
150g green beans
4 beef eye fillet steaks
1 tablespoon olive oil
6 fresh thyme sprigs, plus extra sprigs, to serve
1 fresh continental parsley sprig
20g butter
40g pkt Continental French Onion Simmer Soup mix
250ml (1 cup) beef stock
2 tablespoons Worcestershire sauce
Crème fraîche, to serve
METHOD
Step 1
Heat a large frying pan over high heat. Fill a small saucepan with water, place over high heat and bring to the boil.
Step 2
While the pan and water heat up, cook the potatoes in microwave following packet directions. Halve mushrooms and trim beans.
Step 3
Season both sides of steaks. Add the oil and steaks to the frying pan. Cook for 2 minutes then turn over. Add mushrooms and thyme. Cook, stirring mushrooms occasionally, for 3 minutes or until starts to brown. Transfer steaks to a plate and cover with foil to keep warm.
Step 4
Meanwhile, place the beans in the saucepan of boiling water. Cook for 3 minutes or until tender crisp. Drain. Halve the potatoes and finely chop the parsley.
Step 5
Add butter and soup mix to frying pan. Stir to combine. Gradually add stock. Cook for 1 minute or until thickens and comes to the boil. Stir in Worcestershire. Toss in potatoes until combined. Add steaks. Turn to coat. Top with beans, parsley, extra thyme and crème fraîche. Serve.
Originally published as Fast dinners you can make in 20 minutes or less