Category Archives: Quick Meals

Dinner, Primal, Quick Meals, stir fry

Stir Fry Spicy Chicken & Vegetable Curry

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Stir-frying is a healthy and quick cooking method with an infinite variety of dishes.

I haven’t always been a fan of cauliflower but I find myself buying cauliflower often and craving this meal – this recipe is a game changer.

Swapping out cream for a good quality yoghurt is a much healthier option, and when paired with lemon, the yoghurt takes on the flavours of the spices beautifully.

This Primal recipe brings vegetables to life with a refreshing burst of flavours.

Stir Fry Spicy Chicken & Vegetable Curry

Ingredients (serves 4)

Rating: 1 out of 5.
  • 1/2 lemon, squeezed
  • 1 teaspoon sesame oil
  • 1 garlic clove, crushed
  • 2cm piece ginger, grated
  • 2 cups grass fed & organic full fat yoghurt
  • 1/2 chilli, seeds removed sliced thin
  • 2 teaspoons garam masala
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin
  • 5 cherry tomatoes
  • 1/2 chilli, seeds removed sliced thinly
  • 1 chicken breast, chopped into small bite-size pieces
  • 1 head of broccoli, cut into small pieces
  • 1/2 cauliflower, cut into small pieces
  • 1 carrot, chopped into small pieces
  • 1 zucchini, sliced into circles
  • 2 shallots, thinly sliced

Method

  • Heat oil on HIGH until very hot, fry off garlic and ginger.
  • Add chicken, season with a pinch of cumin, garam masala and coriander powder (fresh preferably), stir fry until brown.
  • In a small blender, combine tomatoes and chilli to a pulp, pour over the chicken.
  • Move chicken to outside of pan, add vegetables starting with those requiring more cooking (cauliflower and carrot), stir fry for 2 minutes, cover to steam.
  • Add vegetables that don’t require as much cooking (shallots, broccoli and carrot), and lemon and yoghurt.
  • Stir all and cover, simmering on LOW for about 7 minutes ensuring you don’t burn the yoghurt.
  • *Simmer time varies depending upon how crunchy or soft you prefer your vegetables.

Tip: The meat should be cut into small pieces or thin strips so it cooks quickly and evenly.

Air Fry, Dinner, Oven, Quick Meals

Sticky Texan BBQ Niblets with Salad & Veggie Rice

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Great food doesn’t need to cost the earth, nor be complicated.

This light meal is as cheap as chips, and so simple, you can throw it together with your eyes closed.

We usually make our marinades from scratch, but as we’re travelling Australia full-time cooking in a caravan, this isn’t always the case. Let’s be honest, sometimes we can’t be bothered.

We picked up this affordable and tasty marinade from Woolworths and it came up trumps! So long as you have some salad and rice on hand, all you need is some chicken and the marinade.

In fact, you don’t need the rice, we added it as our 3 and 5 year old aren’t too keen on salad just yet, so we needed to bolster the meal and give them some vegetables too.

Sticky Texan BBQ Niblets with Salad & Veggie Rice

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

Method

  • Chicken:
    • Place chicken into container and cover with 1/2 the marinade, place in fridge for minimum 30 minutes – the longer the better.
    • Add chicken to baking tray and cook in air fryer on 200 degrees for 15 minutes, rotate, then cook for another 15 minutes.
    • If using an oven, cook at 180 degrees for 35-40 minutes, turning half way. Keep an eye on them, as cooking time varies depending upon size of niblets and ovens. You don’t want them to burn.
  • Rice
    • Put rice on as per packet instructions.
    • Just before serving, cook beans in microwave as per instructions on bag, and mix in with cooked rice.
  • Salad
    • Combine all salad ingredients in a bowl, drizzle with oil and vinegar, and toss.
  • Place remaining marinade in small saucepan and heat on LOW. Spoon over chicken whilst in the pan before serving.
  • Serve niblets with salad and cooked rice mix, drizzling extra heated marinade over rice if desired.
Dinner, Guest Recipe, Lunch, Quick Meals, Stove Top

Guest Recipe – Tuna Smash

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Welcome to our first guest recipe for our new ‘Fellow Foodie – Traveller‘ series, a collection of recipes from travellers we have met on the road.

Jump to recipe

Full-time travellers the Donnelly family, are now in their second lap of Australia in their beloved Swagman motorhome.

The energetic family of three – also known as ‘Bussybushome’ – have been on the road since November 2019, coaching squash as they explore the country.

Currently in Nimbin NSW, Lisa said she is excited to be the first family to share their go-to recipe with fellow travellers as part of the new ‘Fellow Foodie – Traveller‘ series.

“This dish is ideal for when we have run out of meat in the fridge, it’s the perfect end to a busy day when we want an easy, healthy, yummy meal,” she said.

“We don’t have the biggest freezer, but we do have a lot of storage space, so we always have Tuna on board,” she said.

Marcus (Dad), Lisa (Mum) & Mabel (three years old)

“You can throw in any vegetables you like, we also use sweet potato, peas, cauliflower and zucchini,” she said.

“Add as many veggies as you like depending on how many people you have to feed,” she said.

“I love the recipe as you can mix and match veggies to suit what you like, you can also remove the garlic if you aren’t a fan,” she said.

“It’s always good the next day as leftovers.”

Guest Recipe – Tuna Smash

By Lisa from @Bussybushome

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 Potatoes
  • 2 Carrots
  • Silverbeet
  • Kale
  • Large head of Broccoli
  • 1/2 Lemon
  • 1 garlic clove, peeled
  • 1 cup cheese , grated
  • Parsley, chopped

Method

  • In a large saucepan, boil all vegetables and the garlic, on HIGH until soft.
  • Strain the vegetables and place back into the saucepan.
  • Add in a large can of tuna in olive oil, including the oil.
  • Squeeze the fresh lemon and parsley into the saucepan and roughly mash together.
  • Serve with grated cheese on top and season with salt and pepper.

Do you have a recipe you’d like to feature in our ‘fellow foodie – traveller’ series? Get in touch with us here.

Dinner, Pressure Cooker, Quick Meals

Honey Mustard Chicken – Pressure Cooker

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Wholegrain mustard is a staple in our home. It puts a real punch into a meal without being too spicy.

This relatively new recipe is so simple, giving you incredible flavours for minimal effort.

If you don’t have a pressure cooker, you can use a slow cooker and set to HIGH for 4 hours.

Honey Mustard Chicken – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 chicken breasts/thighs, cut into 3cm chunks
  • 1 tablespoon of olive oil
  • 1/2 cup of water
  • 2 cloves garlic, crushed
  • 1/4 cup of honey
  • 2 tablespoons dijon mustard
  • 3 tablespoons wholegrain mustard
  • 6 medium potatoes, peeled and cut into 3cm chunks
  • 3 carrots, peeled and cut into 2cm chunks
  • 2 cups brown rice

Method

  • Rinse rice, add to pressure cooker with 5 cups of water. Select Pressure cook / rice – or follow instructions for your cooker or stovetop.
  • Whilst rice is cooking cut and prepare all remaining ingredients. Once rice is ready, remove from cooker and set aside. Rinse bowl and return to cooker.
  • Select SAUTE HIGH setting on pressure cooker, heat the oil, and brown chicken.
  • Add water to deglase the pot and with a spatula remove any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
  • Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
  • Seal the lid and make sure that the valve is in sealing position.
  • Pressure cook on HIGH for 8 minutes.
  • Serve with rice.
Dinner, Quick Meals, Slow Cooker

Malay Beef Rendang – Slow Cooker

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I still can’t believe this recipe originated from the free Woolworths monthly cookbook? A real gem!

Recipe ideas can come from anywhere so don’t be too quick to judge as I once did. It may seem like there are a million spices, but once you buy them once, you’ll find they are used in many tasty recipes. 

Malay Beef Rendang – Slow Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 tablespoons olive oil
  • 1/2 jar Ayam Malaysian Rendang Curry Paste – you can use any Rendang paste, simply follow quantity instructions on jar.
  • 3 teaspoons ground corriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon ground cloves
  • 6 fresh kaffir lime leaves (jar leaves are ideal to use and have in fridge as backup when you can’t find fresh)
  • 1kg chuck steak or rump, cut into 3cm pieces
  • 270ml coconut cream
  • 1/4 cup tamarind purée 
  • Cooked wild rice
  • Kachumber salad (optional extra on the side). A mixture of tomato, cucumber, red onion, coriander, lime juice or white wine vinegar and a little salt.

Method

  • Select SAUTÉ on slow cooker. Heat oil, spices and lime leaves, and cook stirring for 3 minutes.
  • Add beef and stir to coat.
  • Add coconut milk, tamarind purée, and stir well to combine.
  • Set slow cooker to HIGH for 1.5hrs.
  • Serve with rice and Kachumber salad (optional).