Episode Four: 15-Minute Meals
Recipe One
San Choy Bow
Fast, fresh, and full of flavor, this San Choy Bow is the perfect 15-minute meal. Juicy pork mince paired with crunchy lettuce cups and a savory sauce makes for a light yet satisfying dinner. Customize with your favorite toppings and enjoy this quick, budget-friendly recipe!
Click play to watch Steph make the recipe
Ingredients
500g Ironbark Pork Mince
1 tsp Stone Mill crushed Garlic
½ onion sliced
1 tsp Stone Mill crushed Ginger
1 handful of The Fresh Salad Co. bagged Coleslaw mix
1 handful of Hugo’s Fresh Bean Sprouts
Nature’s Pick Baby Gem Lettuce
Generous squeeze of fresh Lime
San Choy Bow Sauce Mix
1 tsp White Wine Vinegar
2 tbsp Oyster Sauce
2 tbsp Kecap Manis
2 tbsp Soy Sauce
1 tbsp Sugar
Method
Prepare the Sauce:
Mix all sauce ingredients in a bowl and set aside.
Cook the Pork:
Heat a frypan or wok to high temperature. Add pork mince and break it up with a wooden spoon.
Cook without constant stirring to allow it to brown and become crispy. Stir once more to ensure it's evenly cooked.
Add Aromatics:
Add onion, garlic, and ginger to the pan. Stir-fry on high heat for 1 minute.
Combine with Sauce:
Pour the San Choy Bow sauce into the pan, then add coleslaw mix and bean sprouts.
Mix well and cook just until the coleslaw softens and the sauce reduces. Do not overcook.
Assemble:
Turn off the heat and stir in a squeeze of fresh lime juice.
Prepare lettuce cups by separating the leaves. Spoon the pork mixture into the cups.
Recipe Two
Black Bean Nacho Soup
Warm, hearty, and packed with flavor, this Black Bean Nacho Soup is a quick and easy dinner that’s perfect for busy nights. With its rich, tomato-based broth and customizable toppings, this soup brings the fun of nachos to your bowl in just 15 minutes.
Click play to watch Steph make the recipe
Ingredients
Soup:
½ El Toro sachet taco seasoning (or homemade spice mix, see below)
1 small red capsicum, diced
1 small brown onion, diced
1 tsp Stonemill minced garlic
1 tbsp Remano tomato paste
1 x 420g can El Toro black beans, drained
2 x 400g Remano tinned tomatoes
500ml of Chefs’ Cupboard vegetable stock
The Olive Tress extra virgin olive oil
Homemade Spice Mix (optional):
1 tsp Stonemill ground cumin
1 tsp Stonemill ground coriander
1 tsp Stonemill paprika
1 tsp Stonemill oregano
Toppings:
Farmdale sour cream
Avocado
New Season tinned corn
Fresh coriander
Oh So Natural corn chips
Fresh lime
Method
Sauté the Vegetables:
Dice onion and capsicum to similar sizes.
Heat olive oil in a large pot and sauté onion, capsicum, and garlic until softened.
Build the Base:
Stir in tomato paste and cook for 30 seconds.
Add taco seasoning (or homemade spice mix) and stir.
Simmer the Soup:
Pour in tinned tomatoes, vegetable stock, and black beans.
Allow to simmer for 10 minutes, stirring occasionally, until slightly thickened.
Serve:
Ladle soup into bowls and top with your favorite nacho toppings: sour cream, diced avocado, corn, fresh coriander, and crushed corn chips.
Add a squeeze of fresh lime for extra zest.
Recipe Three
Creamy Tuscan Salmon
Rich, creamy, and full of vibrant flavors, this Creamy Tuscan Salmon is a 15-minute marvel! Perfectly cooked salmon fillets are nestled in a luscious sauce with sundried tomatoes and spinach, creating an impressive dish that’s both quick and satisfying.
Click play to watch Steph make the recipe
Ingredients:
4 The Fishmonger salmon fillets
The Olive Tree extra virgin olive oil
1 tbsp Pure Valley butter
1 tbsp crushed garlic
1 small brown onion, diced
300ml Farmadale thickened cream
1 cup Deli Originals chopped sundried tomatoes
Handful of The Fresh Salad Co. baby spinach
½ cup fresh parsley leaves
Stonemill salt and pepper to taste
Fresh lemon (optional, for serving)
Method
Prepare the Salmon:
Pat the salmon skin dry with a paper towel. Rub the skin with olive oil and sprinkle with rock salt.
Cook the Salmon:
Heat a frypan to medium-high. Once hot, place the salmon skin side down and reduce the heat to medium.
Press each fillet with a flat spatula for 10 seconds to ensure the skin crisps up.
Cook until the salmon is ¾ cooked through and the skin is crispy (about 4–5 minutes). Flip the fillets and cook skin side up for 1 more minute.
Remove the salmon from the pan and set aside to rest.
Make the Sauce:
In the same pan, add butter and sauté garlic and onion until fragrant.
Stir in sundried tomatoes and pour in the thickened cream.
Simmer for 5 minutes to reduce the sauce slightly.
Finish the Dish:
Toss baby spinach into the sauce and stir until wilted. Remove from heat.
Return the salmon fillets to the pan, allowing them to gently reheat in the sauce. Sprinkle with fresh parsley.
Serve:
Add salt and pepper to taste and serve with fresh lemon wedges if desired.
That’s a Wrap for Episode 4: 15 Minute Meals
And that’s a wrap for our 15-minute meals! With these quick and easy recipes, you’ll never have to sacrifice flavor or nutrition, even on the busiest days. From light and fresh San Choi Bow to comforting Black Bean Nacho Soup and indulgent Creamy Tuscan Salmon, there’s something for everyone this week.