Cupboard cook-up
Cost conscious recipes to feed a family.
Irish Stew
10-15 minutes prep/1 hour cooking time
Ingredients: | Method: 1. Add potatoes, carrots, onion to an 8lt pan or 2 smaller pans 2. Brown the mince (in its own juices) and drain off fat 3. Place mince on top of vegetables in saucepan, add black pepper (to taste) and herbs 4. Cover all ingredients with hot stock 5. Put pan on a medium-high heat - bring to the boil, stirring ingredients well 6. Reduce heat so ingredients are simmering 7. Let stew simmer for approximately 1 hour, checking occasionally to make sure ingredients are just covered with stock (add more if necessary) Serve with cabbage or with your choice of rice, pasta, salad, or vegetables. Recipe adapted from http://www.netmums.com/recipes/irish-stew |
Tuna Mornay
10-15 minutes prep/20 minutes cooking time
Ingredients: | Method: 1. Cook diced onion (and optional diced celery) in 50g melted butter. 2. Add 1/4 cup plain flour. Cook for 1 minute. 3. Gradually add 2 cups milk, stirring constantly, until mixture boils and thickens. 4. Stir in grated cheese, flaked tuna and any tinned or frozen vegies you have on hand. 5. Spoon mixture into an ovenproof dish. 6. Sprinkle with breadcrumbs and drizzle with extra melted butter. 7. Bake at 180C/160C fan-forced for 15 to 20 minutes or until golden. Serve with your choice of rice, pasta, salad, or vegetables. Recipe adapted from http://www.taste.com.au |
Potato and Tuna Cakes
10-15 minutes prep/30 minute rest time/10 minutes cooking time
Ingredients: | Method: 1. Boil 3 large peeled potatoes until just tender. 2. Drain, mash and set aside to cool. 3. Add flaked tuna, sliced onion, dried herbs and 1 egg (as well as any optional extras). 4. Season with salt and pepper. 5. Shape into patties. 6. Coat patties in plain flour, then dip in lightly beaten egg, then coat in breadcrumbs. Refrigerate for 30 minutes. 7. Shallow-fry until golden. Serve with your choice of rice, pasta, salad, or vegetables. Recipe adapted from http://www.taste.com.au |
Pollo in Potacchio
(Chicken braised in a tomato and rosemary sauce)
Ingredients: | Method: Wash and pat dry the chicken pieces. Melt the butter over high heat in a large heavy-based saucepan with a lid and add the olive oil. Once the butter starts to froth, brown the chicken pieces in batches, until each side is golden brown. Reduce the heat, return the chicken to the pan and add the chopped onion and garlic. Season to taste and pour in the white wine. Cover with a lid, reduce heat to medium-low and cook for 30 minutes. Meanwhile make the sauce. If you have a mezzaluna then use it to chop the onion, rosemary and lemon zest together until the mixture is very fine. Of course a nice sharp knife would also be good for this! Heat a little olive oil in a saucepan and cook mixture for a few minutes. Add the tinned tomatoes, reduce heat and let simmer for about 10 minutes. After the chicken has finished its cooking time, tip in the tomato sauce, gently mix it around all of the chicken pieces, return the lid and cook for a further 20 minutes. |
