Donna Hay Shares 3 New Recipes
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I know how easy it is to get stuck on the same weekly repertoire of recipes – that safety net of dishes we know by heart. The Fast Five features your all-time favourites, reimagined as five instant flavour hits, thanks to my tasty shortcuts and ‘why didn’t I think of that?’ switch-ups. These recipes still live in that comfort zone of reassuring deliciousness, but with more personality, crunch and punchy flavour than ever!
With a simple change-up, weeknight dinners transform into flavour-forward crowd-pleasers. If I can add a burst of freshness and some pantry magic into a crumb, filling or patty, you can enjoy all your take-out favourites in super yum, better-for-you ways – and faster than it takes to order in! You’ll also find my ready-in-a-flash desserts – soaked in all the sticky, nostalgic dreaminess thatalways fills the house with amazing scents – but with five fast, nice-for-you twists.
Inspired? We’ve picked three of our favourite recipes from The Fast Five for you to try at home...
Lemon, Garlic & Rosemary Chicken Skewers
To make the lemon, garlic and rosemary marinade, combine the rosemary, oil, garlic, lemon juice and lemon rind in a large bowl.
Add the chicken pieces, salt and pepper and mix to combine. Allow to marinate for 5 minutes.
Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.
Thread the chicken, haloumi and lemon onto 8 metal skewers and place on the prepared tray. Grill for 13-–15 minutes, or until golden and cooked through.
Serve with basil leaves, lemon wedges and olive and lemon brown rice salad.
Serve With: Olive & Lemon Brown Rice Salad
Heat a small saucepan over low heat. Add 1 cup (60g) pitted and sliced green Sicilian olives, 2 tablespoons shredded lemon rind and ¼ cup (60ml) extra virgin olive oil and cook for 3-–4 minutes. Add 2 tablespoons lemon juice and stir to combine. Mix 3 cups (495g) cooked brown rice, 1 cup (20g) basil leaves and the lemon olive dressing and toss to combine.
Saucy Egg Noodles
Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.
To make the spicy peanut sauce, place the peanut butter, hoisin, soy sauce, sesame oil, chilli oil and honey in a bowl and whisk to combine.
Heat a large frying pan over medium-high heat.
Add half the spicy peanut sauce, the garlic and green onion and cook for 1 minute. Add the mince and cook for 7-–8 minutes or until well browned.
Place the stock in a small saucepan over medium-low heat. Cook for 5 minutes or until hot. Add the remaining spicy peanut sauce and stir until heated through and combined.
To serve, divide the spicy peanut sauce between bowls and add the hot noodles. Top with the mince, extra green onion, red chilli and roasted peanuts.
Silky Parmesan Pasta With Crispy Crumb
To make the crispy crumb, preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
Combine the breadcrumbs, oil and chilli flakes. Place on the prepared tray and bake for 5–8 minutes or until golden, stirring occasionally. Set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
Whisk the cream, yolk and parmesan together in a bowl to combine.
Return the pan over low heat. Add the parmesan cream mixture and cook for 2 minutes, stirring gently with a spatula, until silky and slightly thickened, but not scrambled. Sprinkle with salt and pepper.
Add the pasta and cook for 1–2 minutes, stirring, until it is coated in the sauce and heated through. Stir through the rocket and rind.
Divide the pasta between serving bowls and sprinkle with the crispy crumb, the extra rocket and extra parmesan.
The Fast Five by Donna Hay (Hardback, £25) Photography: Chris Court & Con Poulos
Recipes & styling: Donna Hay
Visit DonnaHay.com.au for more inspiration.
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