6 Easy Dinner Recipes You Should Try
Enjoy making dinner with these easy and quick recipes!
Paprika Baked Chicken
Chicken drumstick and scones, baked together in a large pan, make an excellent casual meal. Adding a salad or corn on the cob will complete this easy dinner!
- 2 tbsp butter
- 2 tbsp oil
- 12 chicken drumsticks
- 2 tbsp flour
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp garlic salt
- 1 tsp castor sugar
- Melt the butter with the oil in a large roasting pan, then turn the chicken pieces (which have been dried with a paper towel) in this to coat evenly. Push the chicken pieces to one end of the pan so they are close together in one layer.
- Mix the remaining dry ingredients together in a screw-topped jar, then transfer the mixture into a small sieve and shake evenly to the chicken pieces, turning them once, so all sides are coated.
- Rearrange the coated chicken pieces in the roasting pan so they are not crowded and bake uncovered at 2oo degrees C for 40 mins. Turn them after 20 minutes then again in 10 mins. Push the chicken to one end of the pan, leaving half the pan empty so the Pan-Baked Scones can be cooked alongside the chicken.
- Chicken pieces are cooked when the juices near the bone (at the thick end) run clear, not pink when pierced. If the chicken is cooked before the scones brown, remove them, and return them to the pan for serving.
This is a delicious way to serve thinly cut fillet steak. Steak Diane is an easy but elegant steak dish, which is especially good for a small number of guests.
- 400-500 g (14oz-1 lb 2 oz) fillet steak cut 5 mm (1/4 inch) thick
- 2 shallots or 1 medium-sized onion
- 50 g (2 oz) butter
- 2 Tbsp Worcestershire sauce
- 1/4 cup finely chopped parsley
- 2 tsp brandy
- Gently bang the thin steaks even thinner, between two sheets of plastic, using a rolling pin
- Chop the shallots or onions very finely.
- Heat the butter in fry pan and cook the shallots or onion until tender.
- Push the shallots aside, and raise the heat in the pan, until the butter browns slightly.
- Add the steaks and brown quickly. Add the sauce to taste and turn the steaks in it.
- Sprinkle with the finely chopped parsley, add the brandy, turn the steaks again and flame carefully.
- Serve immediately with the pan juices spooned over the steaks.
Spicy Potted Beef
This recipe is a modification of a recipe from a cookbook published in 1915. The leftovers can be refrigerated for about a week. It is a delicious light meal. This dish can be served with bread, rolls, or toast, fresh salad vegetables, and pickles. It makes a popular sandwich filling, too. As a starter, make tiny individual pots (sealed with a layer of melted butter) or serve it already spread on crisp crackers or warm toast, with gherkins or slices of dill pickles.
- 500 g (1 lb 2 oz) lean chuck or skirt steak
- 100 g (31/2 oz) butter
- One and a half Tbsp anchovy sauce
- 1/4 tsp salt
- 1/2 tsp Trappey’s hot pepper sauce
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp mace
- freshly ground black pepper
- Select a heat-resistant glass or stainless steel bowl which will sit on a bread and butter plate inside a large saucepan with a close-fitting lid.
- Using a sharp knife, cut the steak into thin slivers; across the muscle, if you can see these clearly. Put the steak into the bowl with the butter which has been cut in small cubes, the anchovy sauce, salt, hot pepper sauce, nutmeg and mace. Add black pepper to taste.
- Stir to mix ingredients, then cover the bowl with another bread and butter plate or aluminium foil, stand it on the plate in the saucepan, add hot water to come halfway up the side of the bowl, cover the pan and bring to the boil. Once the water boils, turn the heat down very low and cook for 2 hours, without any further attention apart from checking to see that the water is simmering.
- Taste the meat to check that it is tender, then tip the meat and liquid into a blender or food processor and puree until smooth. Spoon or pour into one, two, or individual containers, flattening the surface. If the potted meat will not be used for several days, pour enough melted butter over each one to cover the meat completely.
Make these kebabs with sirloin or rump steak. (They are tasty made with lamb, pork, and chicken, too.)
For 4 servings:
- 750 g (1 and 1/2 lbs) steak, in 2 cm (3/4 inch) cubes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 Tbsp dark or light soya sauce
- 2 Tbsp lemon juice
- 2 Tbsp oil
- 2 cloves garlic, crushed
- about 1/4 tsp chili powder
- 1/4 cup peanut butter
- 1/2 cup (125 ml/4 fl oz) water
- 2 Tbsp soft brown sugar
- 1 Tbsp lemon juice
- 1 Tbsp dark soya sauce
- Cube steak and mix with other ingredients in a plastic bag. Refrigerate for 12-24 hours.
- Thread steak on 12 bamboo skewers that have been soaked in water, then barbecue on an oiled grilling rack over a high heat for about 4 minutes per side.
- Stir remaining marinade into peanut sauce ingredients and bring to boil, thinning with more water if necessary. Brush kebabs with peanut sauce during the second half of cooking. Serve extra sauce with skewered beef.
This full-flavored casserole requires little attention as it cooks. If tamarillos are not available, use pineapple or other fruit, and consider adding about a tablespoon of tomato paste to intensify the flavor of the liquid around the meat.
For 4 servings:
- 4 cross-cut blade steaks (about 600 g/1 lb 4 oz)
- 2 medium-sized onions, sliced
- 2 Tbsp oil
- 2 Tbsp flour
- 1 Tbsp honey
- 1/2 cup (125 ml/4 fl oz) water
- 1/2 cup (125 ml/4 fl oz) port wine
- 2 tsp instant beef stock or 1 tsp salt
- 2 tamarillos or 4 pineapple rings (optional)
- Lay the steaks in one layer in a casserole dish. Slice the onions in rings and brown in a frypan in the oil. Do not hurry this step. Add the flour, stir until it is evenly brown, then add the honey and let it turn golden brown.
- Remove from the heat, add water, wine and instant stock (or salt) and pour over the meat.
- Cover tightly and bake at 150 degrees C (300F) for 1 hour. Add the sliced, peeled tamarillos (or other fruit) and cook for 30 minutes longer.
- Serve with baked potatoes and brussels sprouts or beans.
Savoury Beef Sausages with Pineapple
Here is a down-to-earth, practical casserole which can be prepared with the minimum of mess and cooked in your oven with little attention. It fills the house with the most inviting aromas and is especially welcoming on a cold night.
For 4-6 servings:
- 1 Tbsp cornflour
- 2 Tbsp brown sugar
- 1 Tbsp mixed mustard
- 1/2 cup (125 ml/4 fl oz) tomato sauce
- 1 and 1/2 Tbsp dark soya sauce
- 1/2 tsp dried sage
- 1 cup (250 ml/8 fl oz) diluted pineapple juice (from can)
- 1 large onion, chopped
- 1 red pepper, chopped (optional)
- 1 green pepper or 1 or 2 stalks celery, chopped
- 8-12 sausages
- 1 (400 g/14 oz) can pineapple chunks in syrup, drained
- Select a casserole dish big enough to hold the sausages in one layer. Add the ingredients in the order listed. Stir together the cornflour and sugar, then add the next four ingredients, and stir again. Drain the liquid from the pineapple, make it up to a cup with water, and stir it into the casserole dish, then add the chopped vegetables, and top with the sausages, pricked about eight times each to prevent bursting.
- Cover tightly and put in a cold oven. Heat oven to 180-200 degrees C (350-400F) and cook for 1-1 and 1/2 hours, until the sausages are cooked and the liquid is clear and thick. Add a little hot water if the casserole lid is not tightly-fitting and the sauce thickens too much. Stir the pineapple pieces through the cooked casserole and serve.
Alison Holst (1993) Family Favorites Cookbook, Sydney, Austrilia