Fuss-free family meals on the table fast
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
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Fuss-free family meals on the table fast
Fast, fresh, family-friendly food - that's what every home needs. And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss. Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!). 1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper. 2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate. 3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices. 4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes. 5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot. Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so. Serves 4. 1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker. 2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender. 3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through. 4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top. Serves 4 Add any of the following when everything is added to the slow cooker: Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking. Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce. Avocado and four-bean salsa Yoghurt and lime dressing 1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside. 2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl. 3. Toss the fish cubes with the olive oil and spice blend until evenly coated. 4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning). 5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing. Serves 4 Makes about 1/2 cup. Makes about 1/3 cup. 1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes. 2. Essential prep! Preheat the oven to 200° (fan-forced). 3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside. 4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process. 5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad. 6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve. Serves 4 Fast, fresh, family-friendly food - that's what every home needs. And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss. Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!). 1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper. 2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate. 3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices. 4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes. 5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot. Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so. Serves 4. 1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker. 2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender. 3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through. 4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top. Serves 4 Add any of the following when everything is added to the slow cooker: Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking. Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce. Avocado and four-bean salsa Yoghurt and lime dressing 1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside. 2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl. 3. Toss the fish cubes with the olive oil and spice blend until evenly coated. 4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning). 5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing. Serves 4 Makes about 1/2 cup. Makes about 1/3 cup. 1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes. 2. Essential prep! Preheat the oven to 200° (fan-forced). 3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside. 4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process. 5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad. 6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve. Serves 4 Fast, fresh, family-friendly food - that's what every home needs. And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss. Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!). 1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper. 2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate. 3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices. 4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes. 5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot. Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so. Serves 4. 1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker. 2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender. 3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through. 4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top. Serves 4 Add any of the following when everything is added to the slow cooker: Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking. Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce. Avocado and four-bean salsa Yoghurt and lime dressing 1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside. 2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl. 3. Toss the fish cubes with the olive oil and spice blend until evenly coated. 4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning). 5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing. Serves 4 Makes about 1/2 cup. Makes about 1/3 cup. 1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes. 2. Essential prep! Preheat the oven to 200° (fan-forced). 3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside. 4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process. 5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad. 6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve. Serves 4 Fast, fresh, family-friendly food - that's what every home needs. And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss. Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!). 1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper. 2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate. 3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices. 4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes. 5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot. Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so. Serves 4. 1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker. 2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender. 3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through. 4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top. Serves 4 Add any of the following when everything is added to the slow cooker: Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking. Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce. Avocado and four-bean salsa Yoghurt and lime dressing 1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside. 2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl. 3. Toss the fish cubes with the olive oil and spice blend until evenly coated. 4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning). 5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing. Serves 4 Makes about 1/2 cup. Makes about 1/3 cup. 1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes. 2. Essential prep! Preheat the oven to 200° (fan-forced). 3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside. 4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process. 5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad. 6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve. Serves 4
7NEWS
04-08-2025
- 7NEWS
An easy and delicious one-pan chicken dinner that the whole family will love
Sarah Pound is a nutritionist, recipe creator and cookbook author. Today, Sarah is making her easy one-pan lemon and honey chicken. Know the news with the 7NEWS app: Download today PREP TIME 15 minutes COOK TIME 25 minutes SERVES 4 Yum, yum and yum! I could eat a whole pan of this on my own. Garlic, lemon, honey and chicken – basically all my favourite ingredients in one dish. And it's a ripper for kids too. My girls lick their plates clean, and I encourage that; it's not a lack of manners, it's always a compliment to the cook. 3 tablespoons plain flour 1 tablespoon Lemon Pepper Seasoning pinch of salt flakes 4 small chicken breasts or boneless and skinless chicken thighs 1–2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 large zucchini, sliced into rounds 120 g (2 cups) broccoli florets 1 handful of flat-leaf parsley leaves, finely chopped 1 lemon, finely sliced cooked rice, grains or couscous, to serve HONEY, GARLIC & LEMON SAUCE 115 g (1/3 cup) honey zest and juice of 1 large lemon 1–2 teaspoons soy sauce 2 garlic cloves, finely chopped Method Start with the sauce. Place all the honey, garlic and lemon sauce ingredients in a small bowl and whisk well. Set aside. Combine the flour, lemon pepper seasoning and salt in a shallow bowl. Add the chicken and turn to coat well. Now for the chicken. Heat the olive oil and butter in a large frying pan or shallow, flameproof casserole dish over medium heat. Add the chicken and cook for 6–8 minutes on each side until golden brown and almost cooked through. Scatter the zucchini and broccoli around the chicken. Cook, stirring occasionally, for 5 minutes until the vegetables are just tender. If the vegetables are catching, add a few tablespoons of water and stir to scrape up any caught bits. Pour in the sauce. Stir to coat the chicken and vegetables and simmer gently for 3 minutes until the chicken is cooked through. Scatter the parsley and lemon slices on top and serve with your choice of rice, grains or couscous. VEGGIE BOOSTER Add any of the following with the zucchini and broccoli: • 1 finely diced capsicum (colour of choice). • 100 g (1 cup) trimmed sugar snap peas. • 1 carrot, sliced into thin rounds. • 125 g (1 cup) trimmed green beans. • 125 g (1 cup) cauliflower florets. • 1 bunch of trimmed asparagus, cut into 5 cm lengths LEMON PEPPER SEASONING MAKES approximately 1/3 cup 2 tablespoons dried lemon zest or finely grated lemon zest, dried in a 90°C (fan-forced) oven for 1 hour 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon salt flakes
ABC News
10-07-2025
- ABC News
NSW yarning circle program helping change the lives of Indigenous parolees
Sarah* has led a life many could never imagine. Her childhood was spent in out-of-home care, followed by years in and out of custody. Sarah's experience led to a life of addiction, and she became disconnected from family. "I've had a very hard journey. I never got to know my family, my mother's side or my father's side," she said. All five of her children were subsequently removed from her care. But a new program has given Sarah hope. Every fortnight, she joins a small group of other offenders reporting for parole or serving community orders in the yard of a Western Sydney community building. They meet here instead of attending an office in a bid to boost engagement and reduce the prospects of reoffending. It's a move Parramatta Community Corrections manager Samah Hasham said was having an immeasurable impact. "Traditional interview rooms [are] very sterile, and they can be very intimidating for our clients," she said. "But having the yarning circle has really changed that. Just having an open space, having the greenery, and having people that will listen." The Parramatta Community Corrections program runs in partnership with the Uniting Church — who donated the space — to gather for lunch, get essentials and have a yarn. Anaiwan woman and Aboriginal client engagement and cultural officer specialist Pamela Simon leads the sessions and said the idea came from the offenders themselves, who used similar programs in custody. "In culture, we know how powerful [yarning circles] can be bringing everyone together, supporting each other, and getting through the corrections orders but also the main thing for me is to get them out of custody," she said. The program — the first of its kind in Sydney — also connects attendees with government services to help with housing, debt and employment. For Sarah, it's helped get her youngest baby back in her care. Her partner and father to her baby is also attending the program and has had a similar journey through addiction and custody. But a phone call to Ms Simon changed everything for him. "I've been on the drugs since I was nine, 10, now I'm 42 ... without Pam I would've been still on the drugs," he said. "It's really good to come to the yarning circle, talk about your life story. [I'm] just trying to go forward in life now. "It's been awesome; I got my baby home." Data released in May from the NSW Bureau of Crime Statistics and Research showed a surge in Aboriginal incarceration pushed the state's prison population to a five-year high — rising to 13,103 in March this year. Of that number, 4,244 were Aboriginal prisoners. It's an increase of 14 per cent since November 2023. NSW Corrections Minister Anoulack Chanthivong said the state government was always looking at alternative methods to reduce recidivism. "By having a supportive environment in a safe space that actually is sensitive to the cultural understanding of our Indigenous inmates shows that we should always look at different ways," he said. Dunghutti and Wiradjuri man Leeton McGuinness knows the power of a yarning circle. He lost his father and brother by the age of 21 and has been in and out of prison most of his life. But time at The Glen Centre — an Indigenous-led rehabilitation facility on the Central Coast — to treat a methamphetamine addiction has turned his life around. He's now a case manager and spends time helping others through the same journey, like the Parramatta program's participants. "I had the weight of the world in my backpack, but once I started unloading it, it starts to get lighter and lighter," he said. It's a weight that is starting to feel lighter for Cameron* too. He was hesitant to attend the yarning circle first, but now after participating for the last year after decades in prison, he feels right "at home". Cameron travels from outside of his local area to attend. "I can open up and talk about things and not be looked down upon," he said. "It's just good to come somewhere where I can relate to other blokes and not feel like I'm being put on show, not made a spectacle of … and not be stigmatised. "The fortnight that I don't have to come, I still come." Ms Simon said the 18-month program had become so successful that some participants are continuing to attend after they've completed their orders. "We're only seeing snippets of people making those lifestyle changes and not going back to custody, finishing orders and getting their babies home," she said. "I'd like to see that across New South Wales because if it makes a difference in one person's life, it can make a difference in everyone's." * Names have been changed for privacy reasons
