BUDGET DINNERS
Monday
PARMESAN, PINE NUT & ROCKET PASTA SERVES 4 PREP 5 MINS COOK 5 MINS PER SERVE 1971kj 500g fresh tortellini 2 cups baby rocket 1 cup grated parmesan ½ cup basil leaves
1/ cup sliced semi-sundried tomatoes 3 ¼ cup extra-virgin olive oil 2 tbsp toasted pine nuts 2 garlic cloves, crushed ½ lemon, juice shaved parmesan, to serve
1 In a large saucepan of boiling, salted water, cook tortellini 3-5 mins, following packet instructions.
2 Drain pasta well and return to pan. Toss rocket, parmesan, basil, tomatoes, oil, pine nuts, garlic and lemon juice through the hot pasta. Season to taste.
3 Serve topped with shaved parmesan.
Tuesday
MUSTARDMUSTARD CHICKENCHICKEN SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 2099kj 1kg mixed chicken pieces, skin on 60g butter, melted 1 tbsp Dijon mustard 1 tbsp honey 2 garlic cloves, crushed baby spinach, to serve MAPLE VEG 2 parsnips, quartered lengthways 1 carrot, quartered lengthways 2 tbsp olive oil 1 tbsp maple syrup
Preheat oven to hot, 200°C. Line a baking dish with foil or baking paper.
2 Arrange chicken in a single layer in dish. In a small bowl, combine butter, mustard, honey and garlic. Brush liberally over chicken.
3 Bake 30-35 mins, turning once, until cooked through.
4 MAPLE VEG Meanwhile, in a bowl, toss parsnips, carrot, oil and syrup together. Bake 10-15 mins until golden and tender.
5 Serve chicken with roast vegetables and spinach (steamed, if preferred).
Wednesday
SPICY COCONUT FISH SOUP SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1194 kj 200g vermicelli noodles 2 tsp peanut oil 2 tbsp red curry paste 400g firm white boneless fish 3 cups chicken stock 400ml can light coconut milk 1 bunch buk choy, trimmed, chopped 425g can baby corn, drained 2 tsp fish sauce 1 tsp brown sugar bean sprouts, coriander leaves, sliced red chilli, lime wedges to serve
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 mins until tender. Drain well.
2 Meanwhile, heat a large saucepan, heat oil on medium. Add curry paste and cook, stirring, 1 min until fragrant.
3 Stir in stock and coconut milk. Simmer gently, 4-5 mins. Mix in fish, buk choy stems and baby corn. Simmer 2-3 mins until fish is just cooked through. Stir fish sauce and sugar through. Add buk choy leaves and remove from heat.
4 Divide noodles among serving bowls. Ladle over soup. Top with a small amount of bean sprouts, coriander and chilli to serve. Accompany with lime wedges.
Thursday
GRILLEDGRILLED PANCETTAPANCETTA OMELETTE SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 1846kj 8 eggs
cup milk 1 cup grated tasty cheese 3 green onions, finely sliced 2 tbsp vegetable oil 100g sliced pancetta 1 large tomato, sliced 1 medium zucchini, cut into thin strips mixed salad, to serve 1 Preheat grill to medium. 2 In a medium bowl, whisk eggs, milk, half the cheese and onion together. Season well.
3 In a 20cm non-stick frying pan, heat oil on medium. Pour in omelette mixture. Cook, covered, for 6-8 mins, until set.
4 Top with pancetta, tomato, zucchini and remaining cheese.
5 Place pan under grill for 3-4 mins until cheese melts and browns lightly. Serve omelette, cut into wedges. Accompany with salad.
Friday
SALAMI & TOMATO RISOTTO SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2385kj 2 tbsps olive oil 1 onion, chopped 100g salami, chopped 2 garlic cloves, crushed 1 ½ cups arborio rice ½ cup dry white wine 400g can diced tomatoes 2 cups chicken stock 125g grape tomatoes, halved cup seedless black olives cup grated parmesan 2 tbsp chopped parsley, plus extra to serve crusty bread, to serve 1 Preheat oven to moderate, 180°C. 2 In a large flameproof baking dish, heat oil on high. Saute onion, salami and garlic 2-3 mins until onion is tender.
3 Add rice and cook 1 min, stirring to coat well in oil. Mix in wine and simmer 2 mins until liquid evaporates.
4 Stir in tomatoes and stock. Bring to boil. Cover tightly with a lid or foil. Bake in oven 15 mins.
5 Stir in all remaining ingredients. Re-cover and set aside 10 mins. Serve topped with extra parsley. Accompany with crusty bread.