recipe list

7/25/2019 Recipe List

1/10

Chilli chicken stir-fryServing size: Serves 4

Cuisine type:Asian

Cooking time: Less than 30 minutes

Course: Main

Favouriteflavours: Chicken

Convenience recipes: Budget

Ingredients2 cups (400g) jasmine rice

3 cups (!0m") #ater

2 ta$"esp%%ns peanut %r vegeta$"e %i"

!00g $a$& $uk ch%&

'00g chicken thigh i""ets trimmed cut

int% thin strips

4cm piece resh ginger pee"ed s"iced thin"&

2 c"%ves gar"ic s"iced thin"&

* resh "%ng red chi""i seeded s"iced

* $unch green %ni%ns (green sha""%ts) cut int% 3cm "engths

*+2 cup (*2!m") s#eet chi""i sauce

*+4 cup ('0m") s%& sauce

* teasp%%n c%rn"%ur

2 ta$"esp%%ns #hite vinegar

Method*, -"ace rice in a micr%#ave.sae c%ntainer #ith the #ater, C%ver #ith "id/ micr%#ave %n 1 (*00) %r* minutes %r unti" tender,

2, Mean#hi"e heat a teasp%%n % %i" in a #%k %ver high heat/ stir.r& $uk ch%& #ith a sp"ash % #ater %r *

minute %r unti" #i"ted,

5em%ve r%m #%k, Add an%ther teasp%%n % %i" t% #%k stir.r& *+4 % the chicken unti" c%%ked, 5em%ve

r%m #%k and repeat unti" a"" chicken is c%%ked,3, 5educe the heat t% medium/ add 2 teasp%%ns %i", Stir.r& the ginger gar"ic and chi""i unti" s%tened and

ragrant, 5eturn the chicken t% the #%k #ith sauces and %ni%ns, Stir c%rn"%ur and vinegar in sma"" $%#"/

add t% the #%k, C%%k stirring %r a$%ut * minute %r unti" the sauce is thickened and darkened, Stir in

the $uk ch%&,4. Serve stir.r& immediate"& #ith jasmine rice,

Not suitable to freeze. Stir-fry not suitable to microwave.
http://aww.ninemsn.com.au/recipes/asianhttp://aww.ninemsn.com.au/recipes/asianhttp://aww.ninemsn.com.au/recipes/mainhttp://aww.ninemsn.com.au/recipes/chickenhttp://aww.ninemsn.com.au/recipes/budgethttp://aww.ninemsn.com.au/recipes/mainhttp://aww.ninemsn.com.au/recipes/chickenhttp://aww.ninemsn.com.au/recipes/budgethttp://aww.ninemsn.com.au/recipes/asian


2/10

Balsamic steak with tomato pasta salad

Ingredients200g dried penne pasta

2 ta$"esp%%ns %"ive %i"

*+4 cup $a"samic vinegar

2 gar"ic c"%ves crushed

4 (*!0g each) $ee sir"%in steaks

%"ive %i" c%%king spra&

2!0g cherr& truss t%mat%es

*+4 cup sma"" resh $asi" "eaves

!0g $a$& r%cket

Method*, C%%k pasta in a saucepan % $%i"ing sa"ted #ater %""%#ing packet directi%ns unti" tender, 6rain,

7ranser t% a $%#", Add * ta$"esp%%n %i", 7%ss t% c%m$ine,2, Mean#hi"e c%m$ine vinegar remaining %i" and ha" the gar"ic in a "arge g"ass %r ceramic $%#", Add

steak, 7urn t% c%at,3, Spra& a $ar$ecue p"ate %r chargri"" #ith %i", eat %ver medium.high heat, C%%k steaks %r 3 t% 4 minutes

each side %r medium %r unti" c%%ked t% &%ur "iking, 7ranser t% a p"ate, C%ver #ith %i", Stand %r !

minutes,4, Mean#hi"e c%%k t%mat%es %r 2 t% 3 minutes %r unti" s%tened,!, Add t%mat%es $asi" r%cket and remaining gar"ic t% pasta, Seas%n #ith sa"t and pepper, 7%ss t%

c%m$ine, Serve steaks #ith pasta sa"ad,


3/10

Creamy mushroom fettuccineServing si8e: Serves 4

Cuisine t&pe: 7raditi%na"

C%%king time: Less than 30 minutes

C%urse: Main

9av%urite "av%urs: -asta

Ingredients*+2 cup (40g) desiccated c%c%nut

* cup (2!0m") mi"k

*+2 cup (**0g) caster sugar

* teasp%%n p%#dered ge"atine

* ta$"esp%%n c%"d #ater

4 egg &%"ks

300m" thickened cream

* resh c%c%nut %pti%na"

4 passi%nruit

Method*, -"ace the desiccated c%c%nut in a sma"" r&ing pan, C%%k stirring %ver medium heat unti" c%c%nut is

$r%#ned "ight"&,2, -"ace the mi"k in a sma"" heav&.$ased saucepan %ver a ver& "%# heat/ add the t%asted c%c%nut and

sugar, Bring the mi"k t% just simmering/ $are"& simmer mi"k %r *! minutes stirring %ccasi%na""& t%

diss%"ve sugar, Strain the mi"k miture int% a $%#" thr%ugh a ine sieve, ;sing the $ack % a "arge sp%%n

press c%c%nut in sieve t% rem%ve as much "i


4/10

Ham and capsicum mun pizzas

Ingredients4 #h%"emea" @ng"ish muins sp"it

0m" (*+3 cup) pi88a sauce

* sma"" red capsicum deseeded thin"& s"iced cr%ss#a&s

*00g shaved ham thin"& s"iced

*00g (* cup) m%88are""a c%arse"& grated

resh $asi" "eaves t% serve

Method*, -reheat gri"" %n high, -"ace 4 #h%"emea" @ng"ish muins sp"it %n a $aking tra&, C%%k under gri"" %r *.2

minutes each side %r unti" t%asted,2, Spread 0m" (*+3 cup) pi88a sauce %ver the cut side % the muins, 7%p #ith * sma"" red capsicum

deseeded thin"& s"iced cr%ss#a&s *00g shaved ham thin"& s"iced and *00g (* cup) c%arse"& grated

m%88are""a, C%%k under gri"" %r * minute %r unti" the m%88are""a me"ts,3, Sprink"e #ith resh $asi" "eaves t% serve,


5/10

Chilli beef hot potServing si8e: Serves 4

C%%king time: M%re than 2 h%urs

C%urse: Main

9av%urite "av%urs: Bee

Ingredients*+4 cup (3!g) p"ain "%ur

**+2 ta$"esp%%ns gr%und cumin

* teasp%%n chi""i p%#der

* teasp%%n sm%ked paprika

2 ta$"esp%%ns %"ive %i"

*kg grav& $ee %r shin $ee cut int% 4cm pieces

* "arge (200g) $r%#n %ni%n ch%pped

2 c"%ves gar"ic ch%pped

2 ta$"esp%%ns t%mat% paste

3 "%ng green chi""ies seeded ch%pped

2 cups (!00m") $ee st%ck

400g can ch%pped t%mat%es

* ta$"esp%%n sugar

* teasp%%n sa"t

Method

*, -reheat the %ven t% *'0C (*40C an.%rced), C%m$ine "%ur and spices in a "arge $%#"/ seas%ngener%us"& #ith sa"t and gr%und #hite pepper, 7%ss $ee in "%ur miture t% c%at, Shake % ecess,

2, eat a "arge heav&.$ased "amepr%% pan %r $aking dish, Add *+2 ta$"esp%%n %i"/ c%%k $ee in $atches

adding %i" as needed %ver medium.high heat unti" $r%#ned (3.4 minutes per $atch), 5em%ve r%m the

pan,3, eat a urther *+2 ta$"esp%%n %i" in same pan/ c%%k %ni%n and gar"ic stirring %r a$%ut ! minutes %r unti"

s%t $ut n%t c%"%ured, Add t%mat% paste and chi""i/ c%%k stirring %r a urther minute,4, 5eturn $ee t% pan #ith st%ck undrained t%mat%es sugar and sa"t, Bring t% simmer and put "id %n %r

c%ver tight"& #ith %i", Bake %r 2 t% 2*+2 h%urs %r unti" the $ee is tender and a""ing apart, Seas%n t%

taste #ith sa"t and pepper, Serve the $ee t%pped #ith s"iced green chi""ies and ried t%rti""as s%ur cream

and t%mat% sa"sa i desired,

Suitable to freeze. Not suitable to microwave.


6/10

Japanese beef rolls

Ingredients' $ee minute steaks

*2 sta"ks asparagus

*2 spring %ni%ns

* carr%t

'0m" (*+4 cup) "ight s%& sauce

2 t$s sake (see 7%p tips) %r dr& sherr&

2 t$s mirin (see 7%p tips)

2 tsp caster sugar

2 t$s vegeta$"e %i"

40g $utter

*00g $utt%n mushr%%ms thin"& s"iced

Steamed rice t% serve

Method*, Bring a saucepan % #ater t% the $%i" %ver mediumhigh heat, Mean#hi"e ha"ve $ee #idth#ise, -"ace

ha" the $ee side $& side $et#een 2 sheets % p"astic #rap, ;sing a meat ma""et %r r%""ing pin p%und

unti" 4mm thick, 5epeat #ith remaining $ee,2, 7rim asparagus and %ni%ns t% cm "engths, Cut carr%t int% *2 cm."%ng $at%ns, B"anch asparagus and

carr%t in $%i"ing #ater %r 30 sec%nds, Add %ni%ns then $"anch %r a urther 30 sec%nds, 6rain reresh in

iced #ater then drain again, -at dr& #ith paper t%#e",3, 7% assem$"e r%""s p"ace * piece % $ee "ength#ise %n a #%rk surace, La& * asparagus sta"k * carr%t

piece and * %ni%n #idth#ise a"%ng $%tt%m edge, 5%"" up $ee t% enc"%se vegeta$"es, Secure #ith a

t%%thpick, 5epeat #ith remaining $ee and vegeta$"es,4, C%m$ine s%& sauce sake mirin and sugar in a $%#", Add $ee r%""s and turn t% c%at, eat * t$s %i" in a

r&ing pan %ver medium heat, Add ha" the r%""s and c%%k turning %r ! minutes %r unti" $r%#ned and just

c%%ked thr%ugh, 7ranser t% a p"ate and c%ver t% keep #arm, 5epeat #ith remaining * t$s %i" and r%""s,

=ipe pan c"ean and reserve remaining marinade,!, 5eturn pan t% heat #ith $utter, Me"t $utter then add mushr%%ms, C%%k t%ssing %r 3 minutes %r unti"

$r%#ned, Stir in reserved marinade $ring t% a simmer then rem%ve r%m heat,

', 6ivide $ee r%""s am%ng $%#"s, 6ri88"e #ith mushr%%m sauce and serve #ith steamed rice,


7/10

ork and fennel sausage risottoServing size: Serves 4

Cooking time: Less than 30 minutes

Course: Main

Favourite flavours: -%rk

Ingredients' (30g) p%rk and enne" sausages

* ta$"esp%%n %"ive %i"

20g $utter

* medium (*!0g) $r%#n %ni%n ch%pped ine"&

* medium (300g) enne" $u"$ trimmed ch%pped ine"&

* c"%ve gar"ic crushed

* *+2 cups (300g) ar$%ri% rice

*+2 cup (*2!m") dr& #hite #ine

3 *+2 cups (!m") chicken st%ck

2 cups (!00m") #ater

*+2 cup ('0g) r%8en peas

*+2 cup (40g) ine"& grated parmesan

2 teasp%%ns ine"& ch%pped resh th&me

Method*, C%%k sausages in a heated '."itre (24.cup) pressure c%%ker unti" $r%#ned, 5em%ve r%m c%%ker/ s"ice

thin"&,

2, eat %i" and $utter in c%%ker/ c%%k %ni%n enne" and gar"ic stirring unti" vegeta$"es s%ten, Add rice/ stirt% c%at in $utter miture, Add #ine/ simmer unc%vered unti" "i


8/10

!emon chicken drumsticks with citrus chilli saltServingsize: Serves 4.'

Cooking time: M%re than * h%ur

Course: Main

Favouriteflavours: Chicken

Ingredients* "arge resh red chi""i seeded s"iced thin"&

*+2 cup sea sa"t "akes

* teasp%%n ine"& grated "ime rind

2 teasp%%ns ine"& grated "em%n rind

3 teasp%%ns ine"& grated %range rind

2 ta$"esp%%ns "ime juice

*+4 cup ('0m") "em%n juice

*+3 cup (0m") %range juice

*+4 cup ('0m") etra virgin %"ive %i"

2 ta$"esp%%ns h%ne&

*2 (*,kg) chicken drumsticks

*2 $asi" "eaves

Method*, -reheat %ven t% *0C (*'0C an.%rced), -%und chi""i sa"t and rinds in a m%rtar and pest"e %r pr%cess

unti" ine "akes %rm, Spread the sa"t miture %ut %n a sma"" %ven tra&, Bake %r a$%ut ! minutes %r unti"

dr&, C%%"/ st%re in an airtight jar %r c%ntainer,2, =hisk the juices %i" and h%ne& in a "arge $%#" unti" c%m$ined, Add drumsticks/ stir t% c%at, 7ranser

drumsticks and marinade int% a $aking dish, Add $asi", Bake %r a$%ut !0 minutes %r unti" c%%ked

thr%ugh turning %ccasi%na""&, C%%",

3, 7ranser chicken and pan juices t% st%rage c%ntainer, 5erigerate unti" read& t% serve, Serve sprink"ed#ith the citrus sa"t,

Suitable to freeze. Not suitable to microwave.


9/10

Beef strogano"Servingsize: Serves 4

Cookingtime: *!mins

Course: Main

Favourite flavours: Chicken

Ingredients2!0g dried ettuccine

* ta$"esp%%n %"ive %i"

'00g rump steak thin"& s"iced

20g $utter

* "arge $r%#n %ni%n thin"& s"iced

2 gar"ic c"%ves crushed

200g $utt%n mushr%%ms thin"& s"iced

* ta$"esp%%n paprika

* cup s%ur cream

*+2 cup $ee st%ck

* ta$"esp%%n "em%n juice

2 ta$"esp%%ns ine"& ch%pped resh chives

Method*, C%%k ettuccine in a saucepan % $%i"ing sa"ted #ater %""%#ing packet directi%ns unti" tender, 6rain,2, Mean#hi"e heat %i" in a "arge deep r&ing pan %ver medium.high heat, C%%k $ee in $atches %r 2 t% 3

minutes %r unti" $r%#ned, 7ranser t% a $%#", Me"t $utter in pan, Add %ni%n and gar"ic t% pan, C%%k

stirring %r ! minutes %r unti" s%tened, Add mushr%%ms, C%%k %r ! minutes %r unti" mushr%%ms are

tender,3, Add paprika, C%%k %r * minute %r unti" ragrant, Add s%ur cream and st%ck, C%%k stirring %ver "%# heat

%r 2 minutes %r unti" c%m$ined, 5eturn $ee t% pan, Stir t% c%m$ine, Stir in "em%n juice,4, 6ivide pasta $et#een $%#"s, Sp%%n %ver str%gan% miture, Sprink"e #ith chives, Serve,


10/10

Chinese-style braised pork ribsServingsize: Serves 4

Cuisinetype: Chinese

Cookingtime: M%re than * h%ur

Course: Main

Favouriteflavours: -%rk

Convenience recipes: %ur %r "ess

Ingredients*,!kg p%rk spare ri$s (p%rk $e""& rashers)

3 cups (!0m") #ater

* teasp%%n ive spice p%#der

!cm piece (2!g) resh ginger pee"ed s"iced ine"&

*0.*2 c"%ves gar"ic crushed

*+4 cup ('0m") s%& sauce

*+4 cup ('0m") %&ster sauce

*+2 cup (**0g) irm"& packed $r%#n sugar

*+2 teasp%%n chi""i p%#der

2 ta$"esp%%ns c%rn"%ur

*+4 cup ('0m") #ater etra

Method*, -"ace the p%rk and #ater in a "arge saucepan %ver high heat, Stir in ive spice ginger gar"ic sauces

sugar and chi""i, Bring t% the $%i", 5educe the heat simmer c%vered "%%se"& %r a$%ut * h%ur %r unti" the

p%rk skin is ge"atin%us and the meat is tender,2, 5em%ve p%rk r%m the pan/ $ring "i

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