Budget meals

fried rice

 

 

Ingredients

               

• 2 1/2 cups white long-grain rice
• 1 tablespoon peanut oil
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, finely grated
• 4 cups diced vegetables (see note)
• 2 cups leftover chicken, cooked and sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Fresh coriander leaves, to serve

 

Method

               

1. Step 1
   Cook rice following packet directions. Drain. Rinse under cold water. Drain well. Spread rice onto a tray. Refrigerate until cold, if time permits.
2. Step 2
   Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger. Stir-fry for 1 minute. Add vegetables. Stir-fry for 4 minutes or until tender. Add chicken and rice. Stir-fry for 3 to 4 minutes or until heated through. Add combined soy and sugar. Stir-fry for 1 minute. Serve sprinkled with coriander.

Bacon and vegie noodle slice

 

Ingredients

               

• 2 teaspoons vegetable oil
• 2 middle bacon rashers, trimmed, chopped
• 1/2 x 440g packet shelf-fresh thin hokkien noodles
• 2 medium zucchini, grated
• 2 medium carrots, peeled, grated
• 125g can corn kernels, drained
• 1/2 cup frozen peas
• 4 green onions, thinly sliced
• 1 cup self-raising flour
• 1/2 cup grated tasty cheese
• 4 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil, extra
• Mixed salad leaves, to serve

Method

1. Step 1
   Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm on all sides.
2. Step 2
   Heat oil in a frying pan over medium- high heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until just golden. Remove from heat.
3. Step 3
   Separate noodles with your hands. Using kitchen scissors, cut into 5cm lengths.
4. Step 4
   Squeeze excess liquid from zucchini and carrot. Combine noodles, bacon, zucchini, carrot, corn, peas, onion, flour and cheese in a bowl. Place eggs, milk and extra oil in a jug. Whisk to combine. Stir through noodle mixture. Season with salt and pepper. Spread into prepared pan.
5. Step 5
   Bake for 30 to 35 minutes or until golden and just set. Stand for 15 minutes to set. Cut into 8 pieces. Serve with salad leaves.

 

 

 

Meatball & tabouli wrap

 

 

Ingredients

               

• 20 pork & veal meatballs
• 8 flour tortillas
• 260g (1 cup) hummus
• 8 large butter lettuce leaves
• 190g (1 cup) bought tabouli
• 1 large avocado, halved, stone removed, peeled, thinly sliced
• 60ml (1/4 cup) barbecue sauce

Method                            

               

1. Step 1
   Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Arrange meatballs on prepared tray and cover with foil. Bake in oven for 15 minutes or until heated through. Wrap tortillas in foil. Place in oven for the last 5 minutes of cooking or until heated through.
2. Step 2
   Spread the tortillas with hummus and top with lettuce. Spoon the tabouli down the centres of the tortillas and top with avocado. Place 2 1/2 meatballs on each tortilla.
3. Step 3
   Drizzle the meatballs with barbecue sauce and roll up firmly to enclose filling. Divide the wraps among serving plates and serve immediately

 

 

 

 

Sausage and pasta salad

 

 

Ingredients

               

• 375g tortiglioni or large spiral pasta
• 2 tablespoons olive oil
• 500g pork sausages
• 2 zucchini, sliced lengthways
• 250g yellow or red teardrop tomatoes
• 125g rocket
• 300g bocconcini cheese, sliced
• 1/4 cup Italian salad dressing

 

Method                            

1. Step 1
   Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Stir in 1 tablespoon oil. Set aside to cool (see tip).
2. Step 2
   Preheat barbecue grill and plate on medium heat. Grill sausages, turning, for 15 minutes or until just cooked through. Transfer to a plate and set aside to cool slightly. Grill zucchini, turning, for 6 minutes or until chargrilled. Transfer to a plate. Toss tomatoes in remaining oil. Barbecue on plate for 1 minute.
3. Step 3
   Thickly slice sausages. Add sausages, zucchini, tomatoes, rocket and bocconcini to pasta. Pour over dressing. Season with salt and pepper. Toss to combine and serve immediately

 

 

 

 

Creamy tuna and celery jacket potatoes

 

 

 

Ingredients

               

• 6 large Sebago potatoes, scrubbed
• 1 tablespoon extra virgin olive oil
• 1/2 cup whole-egg mayonnaise
• 1/4 cup sour cream
• 2 teaspoons lemon juice
• 2 celery stalks, finely chopped
• 125g can corn kernels, drained
• 185g can tuna in springwater, drained
• 2 green onions, sliced
• Extra sliced green onion, to serve

Method

               

1. Step 1
   Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with oil. Season well with salt and pepper.
2. Step 2
   Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
3. Step 3
   Meanwhile, combine mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and onion. Season with salt and pepper. Stir to combine.
4. Step 4
   Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide tuna mixture evenly among potatoes. Serve sprinkled with extra green onion.

 

 

Tuna and potato salad

 

 

Ingredients

               

• 12 (600g) chat potatoes
• 425g can tuna in oil, drained, flaked
• 2 celery stalks, trimmed, thinly sliced
• 200g cherry tomatoes, halved
• 75g baby spinach
• 1/3 cup yoghurt and garlic dressing

Method

               

1. Step 1
   Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 15 to 17 minutes or until tender. Drain. Cut into quarters.
2. Step 2
   Place potatoes in a large bowl. Add tuna, celery, tomato and spinach. Pour over dressing. Season with salt and pepper. Toss to combine. Serve.

 

 

 

Bangers and mash with red onion gravy

 

 

 

Ingredients

               

• 800g cream delight potatoes, peeled, chopped
• 1/2 cup milk, warmed
• 30g butter, melted
• 1 tablespoon olive oil
• 8 thick pork sausages
• 1 large red onion, cut into thick wedges
• 1/4 cup salt-reduced traditional gravy powder
• 1/3 cup red wine
• 1 cup salt-reduced beef stock
• 2 tablespoons chopped fresh flat-leaf parsley

 

Method

1. Step 1
   Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Add milk and butter. Mash until smooth. Season with salt and pepper.
2. Step 2
   Meanwhile, heat the oil in a large heavy-based frying pan over medium heat. Add sausages. Cook, turning, for 10 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
3. Step 3
   Return pan to medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add gravy powder. Cook, stirring, for 1 minute or until combined. Remove from heat. Gradually stir in combined wine and stock. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens slightly.
4. Step 4
   Divide mash among plates. Top with sausages, gravy and parsley. Serve.

 

 

 

 

Spicy kale and garlic spaghetti

 

 

 

 

Ingredients

               

• 375g dried spaghetti
• 1/3 cup extra virgin olive oil
• 6 anchovies, finely chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chilli flakes
• 1 bunch curly or regular kale, centre vein discarded, leaves shredded
• 1 1/2 tablespoons lemon juice
• 1/3 cup finely grated parmesan

Method

               

1. Step 1
   Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
2. Step 2
   Heat oil in a large, non-stick frying pan over medium-low heat. Add anchovy, garlic and chilli. Cook for 1 to 2 minutes or until fragrant.
3. Step 3
   Add the kale, drained cooked pasta, lemon juice and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Divide among bowls. Serve sprinkled with parmesan.

 

 

 

Crunchy noodle and pork salad

 

 

 

 

Ingredients                            

 

• 75g (1 cup) bought coleslaw salad mix
• 40g roast pork, sliced (see note)
• 1/4 small green capsicum, seeded, thinly sliced
• 25g raw cashews
• 50g Chang’s Crunchy Noodles
• 3 teaspoons bought Asian-style dressing

 

 

Method                            

1. Step 1
   Place the coleslaw mix, pork, capsicum, cashews and noodles in a medium bowl. Toss to combine.
2. Step 2
   Add the dressing and toss gently to coat.

 

 

 

Gluten-free bubble and squeak patties

 

 

 

Ingredients

               

• 1 small (180g) broccoli, cut into small florets
• 2 cups roughly mashed potato (see notes)
• 1/2 cup carrot, grated (see notes)
• 310g can corn kernels, drained
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons gluten-free wholegrain mustard
• 1/3 cup rice flour
• 2 tablespoons rice bran oil
• Gluten-free tomato sauce, to serve
• Baby cos leaves, to serve

Method

               

1. Step 1
   Place broccoli florets in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 2 to 3 minutes or until very tender. Drain.
2. Step 2
   Using a potato masher, roughly mash broccoli. Add potato, carrot, corn, chives and mustard. Stir to combine. Using damp hands, shape 2 tablespoons mixture into patties. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
3. Step 3
   Place rice flour on a plate. Lightly coat patties in flour. Heat oil in a frying pan over medium-high heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden, adding more oil to pan if necessary. Transfer to a plate lined with paper towel. Cover to keep warm. Serve patties with tomato sauce and cos leaves.

 

 

 

Salami and basil-stuffed pasta shells

 

 

 

Ingredients

               

• 200g large dried jumbo pasta shells (see Notes)
• 200g shaved mild Hungarian salami, chopped
• 1/2 red onion, sliced
• 700g jar tomato passata
• 500g fresh ricotta
• 2 1/2 cups grated pizza cheese
• 1/2 cup fresh basil leaves, shredded
• Baby rocket leaves, to serve

Method

               

1. Step 1
   Preheat oven to 200C/180C fan-forced.
2. Step 2
   Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.
3. Step 3
   Meanwhile, heat a non-stick frying pan over medium heat. Add salami and onion. Cook, stirring, for 5 minutes or until onion has softened and salami is golden. Remove from heat.
4. Step 4
   Pour passata over base of an 8-cupcapacity baking dish. Combine salami mixture, ricotta, 2 cups pizza cheese and basil in a bowl. Carefully spoon 2 tablespoons of salami mixture into each pasta shell. Arrange shells, filling-side up, in prepared dish. Sprinkle with remaining cheese.
5. Step 5
   Bake for 20 minutes or until golden. Serve with rocket leaves.