Weeknight BUDGET DINNER
Monday CHICKEN WING NOODLE STIR-FRY SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 3506kj
✦ 2 tbsp vegetable oil ✦ 1 kg chicken wings, cut in half, tips discarded ✦ 1 red capsicum, seeded, sliced ✦ 1 carrot, shredded ✦ 2 garlic cloves, sliced ✦ 1 tbsp grated ginger ✦ 1 bunch buk choy, chopped ✦ 2 green onions, cut into 5cm lengths ✦ ¹⁄ 3 cup kecap manis ✦ 1 tbsp oyster sauce ✦ 2 tsp sesame oil ✦ 440g packet wok-ready hokkein 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, 10-12 mins each batch until cooked through.
2 Add capsicum, carrot, garlic and ginger. Stir-fry 1 min. Add buk choy and onion. Stir-fry 1 min until onion is soft and buk choy is beginning to wilt.
3 Mix kecap manis, oyster sauce and sesame oil through. Toss noodles through, then cook 1-2 mins until heated through. Serve stir-fry sprinkled with toasted sesame seeds. TIP Toast sesame seeds by tossing in a dry frying pan over medium heat until golden. Remove from pan to prevent burning.
Tuesday
THAI PORK PILAF
SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 2655kj
✦ 2 tbsp 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 green onion, to serve
1 In a large saucepan, heat oil on high. Cook pork, onion and garlic 2-3 mins until golden.
2 Mix in paste and cook, stirring, 1 min until fragrant. Add rice, stirring to coat in mixture.
3 Add coconut milk, stock and capsicum. Bring to boil. Reduce heat to low and simmer, covered, 15 mins.
4 Stir corn and beans through. Cook, covered, 5 mins. Remove from heat. Set aside 10 mins. Fluff with a fork, then serve sprinkled with green onion.
TIP If you like, replace pork with leftover barbecue chicken. You could also use sliced bacon.
Wednesday PUMPKIN, PEA & RICOTTA CANNELLONI SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 1697kj
✦ 1½ tbsp olive oil ✦ 250g pumpkin, finely chopped ✦ 1 onion, finely chopped ✦ 2 cloves garlic, 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 3-4 mins until softened and golden. Add onion and garlic. Cook, stirring, 2 mins 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. Pour over pasta. Sprinkle with cheese.
5 Bake 15-20 mins until bubbling and golden. Serve with mixed salad leaves. TIP If you like, use instant cannelloni shells. Brush with a little hot water before filling and baking to start the cooking process.
Thursday INDIVIDUAL STEAK PIES SERVES 4 PREP 15 MINS COOK 55 MINS PER SERVE 1890kj
✦ 1 tbsp olive oil ✦ 1 onion, chopped ✦ 1 clove garlic, crushed ✦ 500g beef blade or rump steak, trimmed, 2cm cubes ✦ 200g mushrooms, quartered ✦ 1½ cups water or beef stock ✦ ½ cup red wine ✦ 2 tbsp brown gravy powder ✦ 1 tbsp Worcestershire sauce ✦ ½ tsp dried mixed herbs ✦ 1 sheet puff pastry, quartered ✦ steamed green beans, to serve
1 In a large saucepan, heat oil on medium. Saute onion and garlic 3-4 mins until onion is tender.
2 Brown steak evenly 2-3 mins. Add mushrooms and cook, stirring, 2-3 mins, 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. Bring to boil, stirring, until thickened. Reduce heat to low. Simmer, covered, 25-30 mins, 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 10-15 mins until pastry is puffed and golden. Serve with beans.
Friday MEXICAN BEEF SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 2145kj
✦ 500g rump steak, cut into 2cm cubes ✦ 1 tbsp seasoned flour ✦ 2 tbsp olive oil ✦ 2 tsp ground cumin ✦ 2 tsp ground coriander ✦ ¼ tsp 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, 3-4 mins each batch until browned. Add spices and cook 1 min until fragrant.
3 Stir in tomatoes, stock, carrot and celery. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour, adding kidney beans for final 15 mins.
4 Sprinkle with coriander and serve with chargrilled tortillas. TIP This would also be delicious served with rice or as a filling for a wrap.