Family meals:
Julie Goodwin takes charge of the purse strings and shares her favourite low-cost dinner ideas.
Julie Goodwin’s delicious, low-cost weeknight dinners
Chicken and broccolini with oyster sauce SERVES 4 PREP AND COOK TIME 30 MINUTES
1½ tablespoons vegetable oil 6 large (750g) chicken thigh fillets, sliced thinly 3cm piece fresh ginger, peeled, chopped finely 2 cloves garlic, chopped finely 1 medium (170g) red onion, cut into wedges 1 medium (200g) red capsicum, seeded, cut into strips 1 bunch (200g) broccolini, cut in half crossways, then stems cut in half lengthways (see Julie’s tip) ⅓ cup (100g) oyster sauce 2 tablespoons salt reduced soy sauce 1 Place a large wok or frying pan over medium-high heat. Add oil; stir-fry chicken for about 8 minutes until browned and cooked through. Remove from wok; set aside in a bowl. 2 Lower heat to medium. Add ginger and garlic, stirring constantly, for 1 minute. Place vegetables in wok; stir-fry for 1-2 minutes. Add sauces to wok, with cooked chicken and any juices in the bowl. Stir-fry until hot. Serve with jasmine rice, if desired.
Not suitable to freeze or microwave.
Tuna mornay and potato bake
SERVES 4 PREP AND COOK TIME 40 MINUTES
50g butter 1 large (400g) corn cob, kernels removed 1 medium (120g) carrot, chopped finely 1 medium (150g) brown onion, chopped finely ¼ cup (35g) plain flour 1½ cups (375ml) milk 2 tablespoons Dijon mustard 1 cup (120g) grated tasty cheese 425g can tuna in brine, drained 25g butter, extra, chopped POTATO TOPPING
1kg all-purpose potatoes, peeled, halved 50g butter ½ cup (125ml) hot milk
1 Melt the butter in a large saucepan over medium heat. Add the corn, carrot and onion; cook, stirring for about 8 minutes or until the carrot is soft. 2 Sprinkle in the flour and stir to coat all the vegetables well. Gradually stir in the milk; cook, stirring, until the mixture boils and thickens. Simmer, stirring, for 1 minute. 3 Remove the pan from the heat and stir in the mustard and cheese. Add the tuna; break up any large lumps, but don’t stir too much or the tuna will disintegrate and become mushy. Season to taste with salt and freshly ground white pepper. 4 POTATO TOPPING Place potatoes in a large saucepan of salted water; bring to the boil. Reduce heat slightly; cook until potatoes are very tender. Drain potatoes. Using a ricer or potato masher, mash potatoes. Add butter and hot milk; stir until smooth. Season to taste with salt and freshly ground white pepper. Potato should be a good spreading consistency. 5 Preheat oven to 200°C (180°C fanforced). Spoon the tuna mixture between four x 450ml-capacity ovenproof dishes. Divide the Potato Topping between the dishes; rough the potato up with a fork and dot with the extra butter. Bake for 25 minutes or until browned and crispy. Serve with salad, if desired.
Not suitable to freeze or microwave.