Idea For Dinner

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Baked chicken dinner

Image credit: Sue Ferris – taste.com.au

Ingredients

  • 8 chicken thighs on the bone (skin on)
  • 8 baby desiree potatoes, halved
  • 4 spring onions, halved
  • 1 lemon, sliced
  • 4 sprigs thyme
  • 2 whole single clove garlic
  • 1 tablespoon olive oil
  • 4 slices prosciutto, halved
  • 16 black olives

Method

  • Step 1
    Preheat oven to 230°C. Trim excess fat from chicken and make 3 slashes, 1 cm deep, into the meat to help cooking.
  • Step 2
    Arrange chicken, potatoes and spring onions in a single layer in a large metal baking dish. Tuck lemon slices, thyme sprigs and whole garlic amongst chicken pieces and season well with salt and pepper. Drizzle over olive oil.
  • Step 3
    Bake for 30 minutes then reduce heat to 200°C. Lay a slice of prosciutto onto each chicken thigh and add olive to pan. Bake for a further 15 minutes until chicken is cooked through and potatoes are tender

Goats' cheese and pea pasta

Image credit: Steve Brown – taste.com.au

Ingredients

  • 350g dried pasta
  • 2 cups frozen or fresh peas
  • 1 tablespoon olive oil
  • 4 cups (1L) Massel chicken style liquid stock
  • 240g soft goats' cheese
  • 1 cup grated parmesan
  • 2 tablespoons finely chopped basil

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling salted water until al dente, adding the peas for the last 5 minutes of cooking. Drain, then toss in olive oil to prevent it from sticking. Set aside.
  • Step 2
    Place chicken stock in a saucepan over medium heat and simmer until reduced by half. Crumble in goats’ cheese, whisking to form a smooth sauce. Season with salt and pepper.
  • Step 3
    Pour boiling water through pasta and peas to reheat, then add to the sauce. Stir in half the parmesan and the basil, then toss together well. Serve with the remaining parmesan and black pepper.

Devilish devon subs

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 small dinner rolls
  • Roasted capsicum dip
  • 1 slice tasty cheese
  • 2 slices devon
  • Mixed salad leaves

Method

  • Step 1
    Cut a slit in the tops of 2 small dinner rolls, baked. Spread the inside of each roll with red capsicum dip. Fill each roll with 1 slice tasty cheese; 2 slices devon; and mixed salad leaves.

Middle Eastern spiced lamb pizza

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 red onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 250g lamb mince
  • salt and pepper
  • 175g butternut pumpkin, peeled, deseeded, thinly sliced
  • 1 1/2 tablespoons tomato paste
  • 2 large rounds Lebanese bread
  • 150g feta, crumbled
  • 2 tablespoons pinenuts
  • 1 tablespoon chopped flat-leaf parsley

Method

  • Step 1
    Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.
  • Step 2
    Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
  • Step 3
    While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
  • Step 4
    Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.

Couscous-crumbed chicken with chickpea and parsley salad

Image credit: Ian Wallace – taste.com.au

Ingredients

  • 1/2 cup (75g) plain flour
  • 2 teaspoons ras el hanout (see note) or Moroccan spice
  • 1 cup (200g) couscous
  • 2 tablespoons chopped fl at-leaf parsley leaves
  • 2 eggs, lightly beaten
  • 500g chicken tenderloins
  • Olive oil, to shallow-fry

Chickpea & parsley salad

  • 1 red onion, cut into 8 wedges, skin on
  • 1 garlic clove, peeled
  • 2 tablespoons olive oil, plus extra to drizzle
  • 1 cup flat-leaf parsley leaves
  • 3 tomatoes, seeds removed, diced
  • 400g can chickpeas, drained
  • 2 tablespoons lemon juice, plus wedges to serve

Method

  • Step 1
    Place flour and ras el hanout or spice in a bowl and season. Place the couscous and parsley in another bowl and the egg in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.
  • Step 2
    Heat some olive oil in a large non-stick frypan over medium heat. In 2 batches, fry chicken for 5-7 minutes, turning, until golden and cooked. Drain on paper towel.
  • Step 3
    Meanwhile, for salad, heat grill to high. Spread onion and garlic on a tray, drizzle with oil and season. Grill for 5 minutes, turning, until golden. Peel the onion, then toss onion in a bowl with parsley, tomato and chickpeas. Mash garlic with a fork and whisk with juice and oil. Season dressing, then pour over salad and toss to combine.
  • Step 4
    Serve the chicken immediately with the salad and lemon wedges to squeeze over.

Dinner Jacket

Image credit: Rob Palmer – taste.com.au

Ingredients

  • Coliban or Lady Christl potatoes, unpeeled
  • Sour cream
  • Chopped fresh chives

Method

  • Step 1
    Preheat oven to 200°C. Wash potatoes and pat dry with paper towel. Prick the skin with a fork and rub with olive oil. Bake for 1 hour or until the skin is crisp and the flesh is tender.
  • Step 2
    Cut a deep cross in the top of each potato. Use a clean tea towel to hold the base of the hot potato and gently squeeze to open up the top. Fill with sour cream and sprinkle with fresh chives.

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