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Bud­get din­ners to get you through the week

Woman’s Day (NZ) - - This Week -

Chicken Wing Noo­dle Stir-fry

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 30 MIN­UTES

2 ta­ble­spoons veg­etable oil 1kg chicken wings, cut in half,

tips dis­carded 1 red cap­sicum, seeded, sliced 1 car­rot, shred­ded 2 gar­lic cloves, sliced 1 ta­ble­spoon grated gin­ger 1 bunch bok choy, chopped 2 spring onions, cut into 5cm lengths

1 / 3 cup ke­cap ma­nis 1 ta­ble­spoon oys­ter sauce 2 tea­spoons sesame oil 440g packet wok-ready hokkien

noo­dles, blanched toasted sesame seeds to serve (see tip)

1. In a wok or large fry­ing pan, heat oil on medium. Cook chicken in 2 batches

for 10-12 min­utes each un­til cooked. 2. Add cap­sicum, car­rot, gar­lic and gin­ger, stir-fry­ing for 1 minute. Add bok choy and onion, cook­ing for 1 minute un­til onion is soft and bok choy is be­gin­ning to wilt. 3. Mix in ke­cap ma­nis, oys­ter sauce and sesame oil. Add noo­dles, then cook for 1-2 min­utes un­til heated through. Serve stir-fry sprin­kled with toasted sesame seeds.

Top tip

Toast sesame seeds by toss­ing in a dry fry­ing pan over medium heat un­til golden. Re­move from pan to pre­vent burn­ing.

Thai Pork Pi­laf

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 35 MIN­UTES

2 ta­ble­spoons veg­etable oil 300g pork leg steaks, sliced (see tip) 1 red onion, sliced 2 gar­lic cloves, crushed ¼ cup tom yum paste 1½ cups bas­mati rice 400ml can co­conut milk 1½ cups chicken stock 1 red cap­sicum, seeded, sliced ½ x 425g can baby corn, drained,

halved length­wise 100g green beans, sliced sliced spring onion to serve

1. In a large saucepan, heat oil on high. Cook pork, onion and gar­lic for 2-3 min­utes un­til golden. 2. Mix in paste and cook, stir­ring, for 1 minute un­til fra­grant. Add rice, stir­ring to coat in mix­ture. 3. Add co­conut milk, stock and cap­sicum, bring­ing to the boil. Re­duce heat to low and sim­mer, cov­ered, for 15 min­utes. 4. Stir corn and beans through, then cook, cov­ered, for 5 min­utes. Re­move from heat and set aside for 10 min­utes. Fluff with a fork, then serve sprin­kled with spring onion.

Top tip

If you pre­fer, re­place pork with leftover ro­tis­serie chicken. You could also use sliced ba­con.

Pump­kin, Pea & Ri­cotta Can­nel­loni

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 30 MIN­UTES

1½ ta­ble­spoons olive oil 250g pump­kin, finely chopped 1 onion, finely chopped 2 gar­lic cloves, crushed 1 cup firm ri­cotta ½ cup frozen peas, thawed,

roughly mashed 4 fresh lasagne sheets, halved

width­wise (see tip) 500g jar tomato pasta sauce

2 / 3 cup hot wa­ter ½ cup grated tasty cheese mixed salad leaves to serve

1. Pre­heat oven to 180°C. Lightly grease a 20cm x 30cm oven­proof bak­ing dish. 2. In a fry­ing pan, heat oil on medium. Cook pump­kin for 3-4 min­utes un­til soft­ened and golden. Add onion and gar­lic, then cook, stir­ring, for 2 min­utes un­til ten­der. Trans­fer to a bowl to cool slightly. Stir ri­cotta and peas through. Sea­son to taste. 3. Spoon ¼ cup of fill­ing onto cen­tre of each pasta sheet, then roll into a cylin­der. Place seam-side down in dish. 4. In a bowl, com­bine pasta sauce and wa­ter, then pour over pasta. Sprin­kle with cheese. 5. Bake for 15-20 min­utes un­til bub­bling and golden. Serve salad leaves.

Top tip

You can use in­stant can­nel­loni shells. Brush with a lit­tle hot wa­ter be­fore fill­ing and bak­ing to start the cook­ing process.

In­di­vid­ual Steak Pies

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 55 MIN­UTES

1 ta­ble­spoon olive oil 1 onion, chopped 1 gar­lic clove, crushed 500g beef blade or rump steak,

trimmed, cut into 2cm cubes 200g mush­rooms, quar­tered 1½ cups wa­ter or beef stock ½ cup red wine 2 ta­ble­spoons brown gravy pow­der 1 ta­ble­spoon Worces­ter­shire sauce ½ tea­spoon dried mixed herbs 1 sheet puff pas­try, quar­tered steamed green beans to serve

1. In a large saucepan, heat oil on medium. Sauté onion and gar­lic for 3-4 min­utes un­til onion is ten­der. 2. Brown steak evenly for 2-3 min­utes. Add mush­rooms and cook, stir­ring, for 2-3 min­utes un­til golden. 3. In a small jug, com­bine wa­ter, wine and gravy pow­der, stir­ring un­til smooth. 4. Stir into meat mix­ture with sauce and herbs, then bring to the boil, stir­ring, un­til thick­ened. Re­duce heat to low. Sim­mer, cov­ered, for 25-30 min­utes un­til beef is ten­der. 5. Pre­heat oven to 200°C. Spoon beef mix­ture among four oven­proof dishes. 6. Top each dish with a square of pas­try, trim­ming to fit. Bake for 10-15 min­utes un­til pas­try is puffed and golden. Serve with beans.

Mex­i­can Beef

SERVES 4 PREPA­RA­TION 20 MIN­UTES COOK­ING 25 MIN­UTES

500g rump steak, cut into

2cm cubes 1 ta­ble­spoon sea­soned flour 2 ta­ble­spoons olive oil 2 tea­spoons ground cumin 2 tea­spoons ground co­rian­der ¼ tea­spoon Mex­i­can chilli pow­der 400g can diced to­ma­toes 1½ cups beef stock 2 car­rots, roughly chopped 1 cel­ery stalk, coarsely chopped 400g can red kid­ney beans,

drained, rinsed chopped co­rian­der, char­grilled

tor­tillas to serve

1. In a bowl, toss meat in flour, shak­ing off any ex­cess. 2. In a large saucepan, heat oil on high. Cook beef in two batches, turn­ing oc­ca­sion­ally, for 3-4 min­utes each un­til browned. Add spices and cook for 1 minute un­til fra­grant. 3. Stir in to­ma­toes, stock, car­rot and cel­ery, bring­ing to the boil. Re­duce heat to low and sim­mer, cov­ered, for 1 hour. Add kid­ney beans for the fi­nal 15 min­utes of cook­ing time. 4. Sprin­kle with co­rian­der and serve with char­grilled tor­tillas.

Top tip

This would also be de­li­cious served with rice or as a fill­ing in a wrap.

WED­NES­DAY THURS­DAY FRI­DAY

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