Chunky beef and vegetable soup

Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef, Soup
Convenience recipes: Budget

Try this delicious chunky beef and vegetable soup recipe, perfect for cold winter nights.

INGREDIENTS

2 tablespoons olive oil
600g gravy beef, trimmed, cut into 2cm pieces
1 medium brown onion (150g), chopped coarsely
1 clove garlic, crushed
1.5 litres (6 cups) water
1 cup (250ml) beef stock
400g can diced tomatoes
2 trimmed celery stalks (200g), cut into 1cm pieces
1 medium carrot (120g), cut into 1cm pieces
2 small potatoes (240g), cut into 1cm pieces
310g can corn kernels, rinsed, drained
½ cup (60g) frozen peas

METHOD

Heat half of the oil in large saucepan; cook beef, in batches, until browned.

Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1½ hours.

Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.

Add corn and peas to soup; stir over heat until peas are tender. Add chillies or black pepper if you want it hot and spicy

Chargrilled salmon with avocado salsa

Here's a healthy spin on convenience food — add four ingredients to your shopping basket, then head home to create a delicious family meal in a matter of minutes.

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 4 (about 150g each) skinless salmon fillets
• 2 bunches asparagus, woody ends trimmed
• 1 tbs olive oil
• 1/2 avocado, stone removed, peeled, finely chopped
• 2 tomatoes, halved, deseeded, finely chopped

Method

1. Preheat a barbecue grill and flat plate on medium-high. Brush the salmon and asparagus with the oil. Season both sides of the salmon with salt and pepper.
2. Reduce heat to medium. Cook the salmon on the grill for 4 minutes each side or until the fish flakes when tested with a fork. Transfer to a plate.
3. Meanwhile, cook asparagus on flat plate, turning, for 2-3 minutes or until bright green and tender crisp. Transfer to a plate.
4. Combine the avocado and tomato in a bowl. Season with salt and pepper. Divide the asparagus among serving plates. Top with the salmon and the avocado salsa 

Chicken, chickpea and avocado salad

Cooking Time

15 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 700g chicken breast fillets, trimmed
• 1 1/2 tablespoons ground cumin
• 400g can chickpeas, rinsed, drained
• 1 medium avocado, halved, thinly sliced
• 80g baby rocket leaves
• 1 small red onion, halved, thinly sliced
• 12 basil leaves, shredded
• 2 tablespoons lime juice
• 1 garlic clove, crushed

Method

1. Preheat a barbecue plate or chargrill on medium-high heat. Place chicken in a glass dish. Spray both sides with oil. Sprinkle with cumin and turn to coat. Season with salt. Cook for 4 to 5 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil and set aside for 5 minutes to rest. Slice across the grain into 1cm-thick pieces.
2. Place chickpeas, avocado, rocket, onion, basil and chicken in a bowl. Season with pepper.
3. Combine lime juice and garlic in a jug. Pour over salad. Toss to combine. Divide salad between plates. Serve 

Chicken & avocado tortilla cones

Ingredients (serves 8)

• 1 large (about 285g) skinless chicken breast
• 4 tbs (1/3 cup) ricotta
• 2 spring onions, finely sliced
• 2 tbs finely chopped flat-leaf parsley
• 4 tortillas, halved
• Flesh of 1 avocado, sliced
• 1 Lebanese cucumber, cut into batons

• A handful of baby spinach

Method

1. Heat a chargrill to medium and cook the chicken breast for 6 minutes on each side or until cooked through.
2. Meanwhile, combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, cucumber and spinach leaves. Roll each tortilla into a cone shape, tie with string and serve.
    

Prawn & avocado salad

Preparation Time

20 minutes

Ingredients (serves 12)

• 60ml (1/4 cup) fresh lemon juice
• 60ml (1/4 cup) olive oil
• 2 tbs finely chopped fresh dill
• Salt & freshly ground black pepper
• 2 green oakleaf lettuces, leaves separated, washed, dried, torn
• 3 ripe avocados, halved, stones removed, peeled, thinly sliced
• 60 (about 1kg) cooked tiger prawns, peeled leaving tails intact,deveined
• 
  

• Method

  1. Place the lemon juice, oil and dill in a screw-top jar and shake until combined. Taste and season with salt and pepper.
  2. Place lettuce, avocado and prawns on plates and drizzle with dressing to serve.

  Notes

  • Prepare this recipe to the end of step 1 up to 1 day ahead. 
    Store in the fridge. Continue from step 2 just before serving.