30-MINUTE MIRACLES
Woman’s Day Magazine NZ|November 16, 2020
These fast weeknight wonders will have you relaxing in no time

CHARGRILL STEAK WITH CORN & ROCKET SALAD

SERVES 4 PREP 10 MINS COOK 15 MINS

2 corn cobs, husk removed

1 red capsicum, seeded, quartered

1 red onion, finely diced

60g baby rocket leaves

½ cup coriander sprigs

1 tbsp harissa paste

2 tbsp brown sugar

4 scotch fillet steaks

¼ cup extra-virgin olive oil

1 tbsp red wine vinegar

pinch cayenne pepper

mild tomato salsa, to serve

1 Preheat a chargrill plate or barbecue on high. Cook corn and capsicum 2-3 mins, turning to cook all sides. Remove capsicum, dice and place in a large bowl with onion.

2 Cook corn a further 3-4 mins. Cut kernels from cob and add to capsicum in bowl along with rocket and coriander.

3 Rub combined harissa and brown sugar over steaks and season. Spray grill plate with olive oil. Cook steaks 2-3 mins each side or until cooked to your liking. Set aside, loosely covered with foil, 5 mins.

4 Meanwhile, in a jug, whisk olive oil, vinegar and cayenne together. Toss vinaigrette through salad. Serve steak with salad and salsa.

TIP

You could use a ready-made vinaigrette or mayonnaise, if preferred.

MEXICAN MINCE BAKE

SERVES 4 PREP 5 MINS COOK 25 MINS

1 tbsp olive oil

1 red onion, thinly sliced

2 corn cobs, kernels removed

500g pork mince
2 zucchini, finely chopped

400g can diced tomatoes

35g sachet taco seasoning

1 cup chicken stock

175g packet original corn chips

½ cup grated tasty cheese

½ cup sour cream

coriander leaves, to serve

GUACAMOLE

1 avocado, seeded, flesh scooped

1 tbsp lemon juice

1 Preheat oven to 200°C.

2 In a large, deep frying pan, heat oil on medium. Saute onion and corn 3-4 mins until tender. Add mince and brown 4-5 mins, breaking up any lumps.

3 Stir zucchini, tomato, taco seasoning and chicken stock through mince. Bring to boil. Simmer 5 mins.
4 Arrange half the corn chips in a shallow baking dish. Spoon mince over. Top with remaining corn chips and cheese. Bake 10-12 mins or until golden.

5 GUACAMOLE Meanwhile, in a bowl, mash avocado with juice and season to taste.

6 Serve bake topped with dollops of sour cream, coriander leaves and guacamole.

TIP

Add a drizzle of sweet chilli sauce, if liked. Replace pork with chicken or beef mince.

STICKY PORK

SERVES 4 PREP 10 MINS + MARINATING COOK 5 MINS

500g pork rashers (see tip)

½ cup honey and soy marinade

2 tbsp vegetable oil

1 red onion, cut into matchsticks

2 carrots, cut into matchsticks

1 green capsicum, seeded, cut into matchsticks

450g packet microwave long-grain rice

toasted black and white sesame seeds, to serve

1 In a shallow dish, combine rashers and marinade, turning to coat. Set aside 15 mins.

2 In a large frying pan, heat half oil on medium. Add onion, carrot and capsicum. Cook 6-8 mins until tender. Transfer to a bowl.

3 In same pan, heat remaining oil on high. Cook pork rashers, in two batches, 1-2 mins each side, until cooked.

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