taste.com.au Cookbooks

Short on time? Low on energy? Want to keep the grocery list down? If one or all of these sound like you right now, our ultimate collection of five-ingredient dinners is here to help. The Easy and Family Faves chapters (p9 and p31) are your go-tos for kicking goals in the kitchen and at the dinner table with the whole gang. For nights when you’re pooped after a busy day, our 20-minute fivers (p51) are where you need to flip to. In this chapter you’ll also find some assembly-style, cheat-it meals to save you even more time and take the midweek pressure off. Healthier is doable too – yep, even with five ingredients. Check out our better-for-you plates (p75) that ingeniously transform five items into lighter, fresher food. If you’re…

MAKES 4 ✷ PREP 5 MINS ✷ COOKING 35 MINS INGREDIENTS 1kg lamb mince 3 tbs Moroccan seasoning 180g haloumi, coarsely grated  1 bunch fresh coriander, chopped 16 sheets filo pastry 120g (½ cup) tzatziki (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a 20 × 30cm (base size) deep baking tray. 2 Spray a large frying pan with oil. Place over high heat then add the lamb, breaking up with a wooden spoon. Add the Moroccan seasoning. Season and cook, stirring occasionally, for 5 minutes or until browned. Add the haloumi and stir until well combined. Remove from heat. Stir through three-quarters of the coriander. 3 Stack four sheets of filo on a flat work surface (with the long side of pastry at the top and bottom), spraying each…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 15 MINS INGREDIENTS 80g (⅓ cup) butter chicken curry paste 90g (⅓ cup) natural yoghurt, plus extra, to serve 700g chicken breast fillet, trimmed, cut into long thin strips 4 naan bread 2 Lebanese cucumbers, peeled into ribbons METHOD 1 Combine the curry paste and yoghurt in a large bowl. Add the chicken and toss to coat. Set aside for 5 minutes to marinate. 2 Preheat the barbecue grill or chargrill pan to medium-high. Thread the chicken onto 12 metal or pre-soaked bamboo skewers. Spray with olive oil. Cook the skewers, turning, for 8-10 minutes or until cooked through. Transfer to a plate and cover to keep warm. 3 Place the naan on the grill and cook for 1 minute each side or until lightly charred.…

EASY SERVES 6 ✷ PREP 15 MINS (+ 10 MINS COOLING) ✷ COOKING 30 MINS INGREDIENTS 2 × 325g pkt pumpkin and caramelised onion ravioli 400g btl tomato pasta sauce with basil and onion 425g tub creamy cheese sauce 155g (1½ cups) pregrated 4-cheese blend 60g pkt baby spinach, coarsely chopped METHOD 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a baking tray and 20cm (base size) baking dish. 2 Cook the ravioli in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Rinse under cold running water. Transfer to prepared tray. 3 Spread 125ml (½ cup) pasta sauce over base of prepared dish. Top with a layer of the ravioli, arranged in rows (about 16). Dot with one-third of the cheese sauce. Smooth the surface.…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 20 MINS INGREDIENTS 1 tbs vegetable oil 600g chicken thigh fillets, trimmed, cut into 4cm pieces 450g jar Patak’s Simmer Sauce Cashew & Coconut 1kg pkt frozen mixed vegetables (such as broccoli, peas and green beans) 110g (⅔ cup) roasted salted cashews, chopped 1 long fresh red chilli, thinly sliced METHOD 1 Heat the oil in a large saucepan over medium-high heat. Cook half the chicken for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. 2 Return all the chicken to the pan. Pour in the simmer sauce. Add 60ml (¼ cup water) to the emptied jar, shake then pour into the pan. Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 12 minutes.…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 40 MINS INGREDIENTS 1 eggplant (about 450g), cut into 1.5cm pieces 400g btl tomato pasta sauce 2 zucchini (about 350g), sliced thickly 225g block haloumi, thickly sliced Basil pesto, to serve (optional) METHOD 1 Preheat the oven to 200°C/180°C fan forced. Place a 20cm (base size) cast iron frying pan in the oven for 5 minutes to heat up. 2 Remove the pan from the oven and spray with oil. Add the eggplant then spray the eggplant with oil and return to the oven. Roast, stirring once halfway through cooking, for 20 minutes or until the eggplant starts to brown. 3 Add the pasta sauce to the pan and top with the zucchini. Roast for a further 10 minutes or until the zucchini starts to brown.…