Three Easy Weekday Meals

WORDS : CHYKA KEEBAUGH

PHOTOS : LISA ATKINSON

I have been travelling so much lately, whipping up a simple meal I can muster some nights…

I am going to share three of my favourite dinners that really take no time at all to whip up. A simple pasta bake that always brings a smile to my face is this cheesy ensemble, it a tried and true Keebaugh favourite. I like to add some rashers of bacon just because bacon gives that little salty hit, whip up a simple salad of iceberg lettuce, cucumber & parmesan on the side and you are done. Enjoy!

Cheesy Pasta Bake

Ingredients

• 2 cups of short pasta, such as macaroni or penne

• Sea salt

• 6 tablespoons butter

• 1/2 tsp minced garlic

• 6 rashers of bacon, diced

• 1/4 cup all-purpose flour

• 4 cups of milk

• 1/8 teaspoon ground nutmeg

• 3 cups shredded cheddar cheese (12 ounces)

• 1 cup finely grated Parmesan cheese (2 ounces)

• 3 cups very coarse fresh breadcrumbs

Method

1. Cook pasta in a large pot of boiling salted water 1-2mins less than package instructions. Drain, rinse with cool water and return to pot.

2. Melt 1/2 tablespoon of butter in a frypan and fry your diced bacon and garlic until crispy. Set aside.

3. Meanwhile, heat 3 1/2 tablespoons butter in a medium saucepan over medium-high heat. Add the flour and cook and whisk for 1 minute.

4. Add milk, nutmeg, and two teaspoons of salt; bring to a simmer. Cook and whisk until the mixture for 2-3mins or until it is thick enough to coat the back of a spoon.

5. Whisk in cheeses until smooth. Pour over pasta and toss to coat. Pour in bacon mix and toss to coat. Pour into bakeware.

6. Melt remaining two tablespoons of butter; toss with breadcrumbs. Sprinkle over pasta.

7. Preheat oven to 230c. Cover with foil. Bake until bubbling, 60-70mins for large dishes, 40-50mins for small dishes. Remove foil and continue baking until golden, 5-10 mins more.

A delicious taco is perfect for those who prep their dinner in the AM!

Tacos are a fun and delicious dinner, especially when you prepare your pork in the morning leaving it slow roasting for most of the day. There is nothing more satisfying when you can prep dinner early, and with this style of dining (ie, build your own!) it is great for a weeknight dinner. With the emphasis being on colourful, fresh ingredients that you will pull together to make your own tacos. Things like fresh avocado, a selection of greens, sauces (both hot and mild to cater for all tastes), different taco shells and tortillas, and a variety of different cheese. Everything you need for it to look great and taste delicious, with maybe a little tequila on the side!

{ P.S No time for slow cooking? Pulled Pork is easy to purchase from most supermarkets. Cut the step out and Taco on! }

PULLED PORK

Ingredients

• 2kg pork shoulder, skin scored

• 4 garlic cloves, quartered lengthways

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 2 teaspoons chilli powder

• 1 teaspoon fennel seeds

• 1 brown onion, thinly sliced

Method

1. Using a sharp knife, make slits in pork. Insert garlic slivers into pork. Rub all over with spices and seeds. Season.

2. Arrange onion over the base of slow-cooker. Place pork over onion. Cook, covered, on low for 8 hours or until pork meat falls off the bone. Transfer pork to a clean board. Discard skin and as much fat as you like. Shred with 2 forks. Add as much cooking liquid as you like to moisten pork.

Crab cakes sure do look tricky, but they are so easy to make so don’t be scared off!

Crabmeat is a beautiful flavour, and when mixed in with crunchy spring onions and fresh coriander, you can't go wrong. These cakes are a perfect pre-dinner snack for a summer evening with friends, or you can make a more substantial size and turn them into burgers for a casual backyard meal. Whichever way you choose, share them around with friends and a cold glass of something crisp, and it will be smiles all around.

Quick & Easy Coriander Crab Cakes

Ingredients

• 3 x 170g cans crab meat, drained

• 1 1/2 cups fresh white breadcrumbs

• 1/2 cup coriander leaves, finely chopped

• 1/2 cup mint leaves, finely chopped

• Three spring onions, thinly sliced

• Two limes, rind finely grated, juiced

• 1 egg

• Two tablespoons sour cream

• Two tablespoons olive oil

• 1 avocado

• Lime wedges, to serve

Method

1. Line two baking trays with baking paper. Combine crab meat, breadcrumbs, two tablespoons coriander, two tablespoons mint, onions, lime rind and two tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.

2. Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.

3. Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, six at a time, for 2 minutes each side or until lightly golden. Transfer to another prepared baking tray. Keep warm in the oven while cooking remaining crab cakes.

4. Chop or mash avocado. Add remaining coriander, mint and one tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.