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


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.

Chicken and broc­col­ini with oys­ter sauce

Tuna mor­nay and potato bake

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