Feed a family for under $20
Budget dinners to get you through the 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.
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.
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.
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.
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.
This would also be delicious served with rice or as a filling in a wrap.
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