Tuna spaghetti, pad see ew and butter bean stew: Chelsea Goodwin’s quick and easy recipes

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Simple tuna spaghetti with lemon and garlic

For those nights where you just want to take it easy. I prefer this without parmesan but my kids like to add it – give it a try! For something a little more fancy, add capers or anchovies.

Leftovers can be stored for three days in the fridge but it’s best served immediately after cooking.

Prep 5 min
Cook 15 minServes 5

500g spaghetti
1 tbsp extra virgin olive oil
½ red onion, diced4 cloves garlic, crushed1 tsp dried chilli flakes425g tin tuna in oil, drained1 tbsp lemon juice1 tbsp finely chopped flat-leaf parsley leaves

To serveFinely grated zest of 1 lemon
Finely chopped flat-leaf parsley leaves

1. Bring a large pot of salted water to the boil. Once the water is boiling, add the spaghetti.

2. When the spaghetti is about halfway cooked (refer to the packet for cooking times), heat the oil in a large frying pan over medium heat and add the onion. Cook for a few minutes, until soft and translucent. Add the garlic and chilli flakes and cook, stirring, for 30 seconds.

3. Add tuna and lemon juice into the pan and stir through.

4. When the spaghetti is ready, scoop out half a cup of pasta water and set aside. Drain the spaghetti in a colander then add it into the frying pan, followed by the pasta water. Combine well, allowing the pasta water to emulsify with the lemon juice and oil to create a thin sauce, then add the parsley and a generous amount of freshly ground pepper and salt to taste.

5. Divide among bowls and top with lemon zest and extra parsley.

Chicken pad see ew

If you can’t get your hands on gai lan (Chinese broccoli), you can substitute with choy sum, bok choy, broccolini or a small head of broccoli. To make this recipe gluten-free, use tamari or gluten-free soy sauce in the marinade, and four tablespoons of tamari or gluten-free soy sauce in place of the light and dark soy sauces in the sauce mixture. Make sure the oyster sauce is gluten-free too.

You can use fresh rice noodles instead of the dried variety. These can be found at Asian grocers and some major supermarkets. You will need about 750g to 800g of fresh noodles for this recipe.

Leftovers can store in the fridge for up to two days and reheat in the microwave or in the wok.

Prep 15 min
Cook 15 min
Serves 5

400g dried pad thai or rice stick noodles1 large bunch of gai lan (Chinese broccoli), washed well 3 tbsp vegetable oil4 cloves garlic, crushed4 eggs, beatenSliced spring onion and lime wedges, to serve (optional)

For the marinated chicken250g chicken breast, thinly sliced2 tsp light soy sauce
1 tsp vegetable oil
¼ tsp black pepper, crushed

For the sauce3 tbsp oyster sauce
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1½ tbsp brown sugar

1. For the marinated chicken, place all the ingredients into a bowl and mix together well. Set aside.

2. For the sauce, mix ingredients together in a bowl or jug. Set aside.

3. Place dried noodles in a large bowl and cover with boiling water. Let them soften for about 10 minutes. Check regularly and once they are softened but al dente, drain in a colander. Meanwhile, chop the gai lan stalks into 5cm pieces and slice the leaves (keep the stalks and leaves separate).

4. To cook, heat a wok or large frying pan over high heat then add one tablespoon of oil. When the oil is hot, add the chicken and spread out over the bottom of the pan. Allow it to sear, untouched, for a minute, then stir-fry for another minute or until cooked through (don’t overcrowd the pan – do this in batches if necessary). Transfer to a large plate.

2. Add two teaspoons of oil to the wok, bring the heat back up to high and add garlic and gai lan stems. Stir-fry for one to two minutes then add the gai lan leaves and stir-fry for another minute or until wilted.

3. Push the gai lan to the side and tip in the beaten eggs. Let them cook for a few seconds then stir to scramble and combine with the gai lan. Transfer the gai lan and eggs to the plate with the chicken.

4. Bring the wok back up to a very high heat then add remaining oil. Give the sauce a quick stir then add the noodles to the wok followed by the sauce. Toss gently for one to two minutes to heat through and caramelise the noodles, coating them with the sauce.

5. Add the chicken, egg and gai lan back into the pan. Stir gently to coat all of the ingredients with the sauce. Stir-fry for another couple of minutes to heat through. Serve immediately, garnished with spring onions and a squeeze of fresh lime (if using).

Butter bean stew with tomato and spinach

This is a hearty and decadent vegetarian stew of golden beans. If you desire, however, you can boost the flavour by first frying some chopped bacon or chorizo and setting aside, then cooking the onion in the leftover oil. Return the bacon or chorizo to the pan with the butter beans.

Leftovers will store in the fridge for up to three days or in the freezer for up to three months.

Prep 10 minCook 20 minServes 4

2 tbsp olive oil
1 brown onion, diced3 large cloves garlic, crushed2 tsp dried oregano
2 tsp paprika
800g tin diced or crushed tomatoes
125ml vegetable stock (½ cup)2 x 400g tins butter beans, rinsed and drained140g baby spinach
Handful fresh basil leaves, sliced

To serve½ lemon
Grated or shaved parmesan
Fresh basil leaves
Garlic bread or crusty bread

1. Heat the oil in a large frying pan or saucepan over medium-low heat. Add the onion and cook, stirring, for a few minutes until soft. Add the garlic and cook for another minute. Add the oregano and paprika and cook, stirring, for 30 seconds.

2. Pour in the tomatoes and stock. Bring to a simmer and cook uncovered for five to 10 minutes to develop the flavour. Season with salt and pepper to taste.

3. Add the butter beans and spinach. Gently fold them into the tomato sauce, being careful not to crush the butter beans. Simmer for another five minutes or until heated through. Stir in the sliced basil leaves, then taste and season again if necessary.

4. To serve, spoon into bowls and top with a squeeze of lemon juice, parmesan and extra basil. Serve with crusty bread or garlic bread.

  • This is an edited extract of $10 Meals with Chelsea by Chelsea Goodwin, with photography by Melissa Darr, available now through Ebury ($36.99)

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