Tag Archives: #rambamfam

Dinner, Satay, stir fry

Quick Satay Chicken Stir Fry

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Stir fry’s are one of our favourite go-to meals and the kids love them too – probably because we blended theirs to a pulp before serving to them as babies.

They’re so quick and easy, and a great way to use up the last of your vegetables before your next shop. Pick up the satay recipe base in your next shop and have it on hand in the cupboard, so you can make this meal anytime you please.

You can add noodles at the end before serving, accompany with rice, or simply serve as is!

Quick Satay Chicken Stir Fry

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 500g chicken breast, cut into bite sized pieces
  • Sauce:
  • 1 tablespoon water
  • 200g broccoli, cut into small pieces
  • 3 carrots, chopped into 1cm pieces
  • 1/2 capsicum cut into thin strips
  • 1/4 red cabbage, shredded
  • 1 packet Kantong Hokkein Noodles (or any noodles of your choice)

Method

  • Create sauce by combining the recipe base, crunchy peanut butter, and 3/4 cup (190ml) of water. Add the sweet chilli sauce and stir, set aside.
  • In a wok or large frypan, add peanut oil, and cook chicken on MEDIUM heat until brown.
  • Reduce heat and add vegetables putting broccoli and carrot in first, then cabbage, so it creates a blanket over the chicken.
  • Set pan on HIGH, and when hot add 1 tablespoon of water. Cover pan with lid for 3 minutes, or until vegetables are cooked to your liking and the chicken is tender.
  • Remove lid, and add noodles.
  • Add sauce mix from first step, simmer whilst stirring for a few minutes until sauce thickens.
Dinner, Pressure Cooker

Instant Butter Chicken – Pressure Cooker

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Yum, yum, yum!

I don’t cook with a lot of cream but what’s a butter chicken without it? Line up all your spices before you get started, and you’ll have this meal on the table in no time.

Instant Butter Chicken – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 3 tablespoons unsalted butter
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon tumeric
  • 400g passata
  • 800g chicken thigh fillets, cut into bite sized pieces
  • 1 cup cream
  • 500g broccoli, steamed

Method

  • Select SAUTE on pressure cooker and melt the butter. Add the garlic and ginger, and cook for 1 minute.
  • Add all of the spices, stir, and cook for 1 minute.
  • Add the passata and a ¼ cup of water. Switch off the SAUTE setting.
  • Add the chicken thighs and stir.
  • Select PRESSURE COOK setting and cook for 6 minutes on HIGH.
  • Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little.
  • Serve with rice and steamed broccoli (or your favourite greens).
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, Slow Cooker

Mexican Chicken Bowl – Slow Cooker

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This recipe is slightly more time consuming then the others, but if you put in the time, you will have a tasty dressing to use for salads during the week – win win!

If you’re time poor, you can just make the chicken and have it with rice and some steamed vegetables, or even in wraps for lunch or dinner.

Mexican Chicken Bowl – Slow Cooker

Rating: 1 out of 5.

Ingredients – Mexican Chicken

  • 800g chicken breast
  • 300g chunky salsa
  • 1/3 cup coriander lime dressing* (recipe below) + more as dressing
  • 1/2 cup chicken stock
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika

Method – Mexican Chicken

  • Add all “Slow Cooker Mexican Chicken” ingredients to slow cooker. Set on HIGH and cook for 4 hours.
  • Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes.

Other ingredients for the bowl

  • 4 cups cooked rice
  • 420g tin of corn, drained
  • 420g tin of black beans, drained
  • 2 avocados
  • 1/4 cup chopped coriander 
  • 1 lime

Method – building the bowl

  • Cook the rice, drain corn and black beans, chop coriander, dice avocados, cut lime into wedges.
  • Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with coriander and lime wedges. Drizzle with *Coriander Lime Dressing, (see below).

*Coriander Lime Dressing

This easy coriander lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!

Ingredients

  • 2 cups fresh coriander
  • 1/2 tsp Coriander, ground
  • 1 Garlic clove
  • 1/4 cup lime juice
  • 2 tsp maple syrup or honey
  • 1/2 cup of olive oil, extra-virgin
  • Optional extra – 1 avocado or 1/2 cup of greek yoghurt

Method

  • Place all ingredients (apart from oil), in food processor and blend.
  • With the blade running, pour in the olive oil until smooth.
  • Optional – to make creamy, add one avocado or 1/2 cup of Greek yoghurt.
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).