Mealtime made easy

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As a father, Pete Evans knows how busy family life can be and the importance of putting nutritious and delicious meals on the table night after night. With a handful of ingredients – 5 or less – and minimal fuss, Pete’s new book, Dinner In 5, makes mealtime easier than ever. Here are two recipes for you to try.

Prawns with chorizo and romesco sauce

Serves 4

Ingredients:

  • Raw king prawns 12
  • Chorizo sausages 2, sliced
  • Baby rocket leaves 2 large handfuls + coconut oil or good-quality animal fat – 3 tablespoons, melted
  • Sea salt and freshly ground black pepper
  • Romesco sauce 225g
  • Extra-virgin olive oil for drizzling
  • Lemon wedges to serve

Method:

  1. To butterfly the prawns, cut along the back from the base of the head to the tip of the tail. Leave the legs connected, remove and discard the vein.
  2. Heat a barbecue grill plate to hot or a chargrill pan over high heat. Brush the prawns with 1 tablespoon of the coconut oil or fat and season with salt and pepper.
  3. Cook the prawns for 40–60 seconds on each side until just cooked through. Set aside, keeping warm.
  4. Heat the remaining coconut oil or fat in a frying pan over medium–high heat. Add the chorizo and cook, turning regularly, for 3 minutes, or until browned.
  5. Divide and arrange the rocket, chorizo, romesco sauce and prawns among four serving bowls. Drizzle over some olive oil and serve with lemon wedges to squeeze over the top.

Spiced chicken with pickled red onion salad

Serves 4

Ingredients:

  • Chicken 1 x 1.8 kg, butterflied
  • Flat-leaf parsley leaves, 2 large handfuls + coconut oil or good-quality animal fat – 3 tablespoons, plus extra oil for brushing coriander and cumin spice blend, 2 ½ tablespoons
  • Pickled red onion 150g
  • Middle eastern dressing 80ml (1/3 cup)
  • Sea salt and freshly ground black pepper

Method:

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Pat the chicken dry with paper towel.
  3. Cover the entire bird with the coconut oil or fat and rub in the spice blend to evenly coat the skin.
  4. Brush a chargrill pan with a little oil and place over high heat.
  5. Add the chicken and cook on both sides for 2–3 minutes, or until nicely charred.
  6. Place the chicken in a roasting tin and roast, basting occasionally with the juices in the tin, for 40–45 minutes until golden and the juices run clear when the thigh is pierced with a skewer.
  7. Transfer to a plate and allow to rest for 5 minutes, keeping warm.
  8. Cut the chicken into eight portions.
  9. Just before you are ready to serve, place the parsley and pickled red onion in a bowl, pour over half the dressing, then toss to coat. Season with salt and pepper.
  10. Arrange the chicken and salad on a large platter, drizzle over a little more dressing and serve with the remaining dressing on the side.

Recipes from Dinner in 5 by Pete Evans, Published by Plum, RRP $39.99. Photography by William Meppem

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