Dish 17 - Vegetable Laksa

Vegetable Laksa

Serves: 2

Ingredients:

3 Tbsp red curry paste
400g can coconut milk
2 medium carrots
2 medium zucchini
2 squash
small head broccoli
1 cup sugar snap peas
1 pkt singapore noodles

Method:

1. Prepare noodles as per packet instructions.
2. Meanwhile, in a large fry pan, add paste and milk and bring to the boil while stirring.
3. Add all vegetables to the fry pan and coat with liquid. Allow to sautee until vegetables are just softened, stirring occasionally.
4. Serve over the noodles.

Note: You could really add whatever vegetables you felt like. The author of the recipe suggested mushrooms, but as Big Spring and I don't really like mushrooms, I omitted them. Although really, really tasty, Big Spring really missed meat in the dish, so next time I'll add some chicken. It should work really well in this recipe.

Recipe Source: A dear friend, Rachel's blog

Dish 16 - Chicken & Vegetable Soup

Chicken & Vegetable Soup

Prep Time: 15 Minutes; Cooking Time: 15 Minutes; Serves: 4

Ingredients:

2 tsp sunflower oil
250g sliced skinless chicken breast fillet
1 onion, thinly sliced
3 cups (750m.) hot water
1 Continental Chicken Stockpot
2 small carrots, peeled and julienne
1 stick celery, sliced
1 bunch broccolini, stems trimmed
1/2 cup frozen peas
2 Tbsp chopped parsley
1 cup sugar snap peas, trimmed

Method:

1. Heat oil in a large saucepan and lightly brown the chicken and onion.
2. Mix water with stockpot and add to the saucepan along with carrot, celery, broccolini, peas and sugar snap peas.
3. Bring to the boil stirring and simmer gently for 5 minutes.
4. Sprinkle with parsley and serve with crusty bread.
   

Recipe Source: Woolworths Supermarket Catologue

Dish 10 - Chow Mein Vegetables with Chicken Tenders

Chow Mein Vegetables with Chicken Tenders

Ingredients:

Olive oil
400g packet frozen breast tenders
500g packet frozen stir fry vegetables
Chow mein recipe base packet
250g packet fresh noodles

Method:

1. Cook chicken tenders following packet directions.
2. Meanwhile, heat the oil in a fry pan and cook the stir fry vegetables for 3 minutes.
3. Add recipe base (there should sufficient liquid from the moisture of the frozen vegetables, but you may need to add additional water, to ensure the vegetables don't dry out). Cook for a further 3 or so minutes.
   
4. Meanwhile cook the noodles following packet directions.
5. Once noodles are cooked, stir through the vegetables and plate up.
6. Top with cooked chicken tenders, cut into halves diagonally.
   

Recipe Source: Originated from a Woolworths recipe, but changed significantly due to items no longer being available at the same supermarket, go figure!

Dish 6 - Cashew Chicken & Broccoli

Cashew Chicken & Broccoli

Serves: 4; Prep Time: 30min; Total Time: 30min

Ingredients:

2 tsp canola oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tsp finely chopped gingerroot
2 cups fresh broccoli florets
1 cup chicken stock
1/8 tsp crushed red pepper flakes
2 cups snap peas
3 Tbsp soy sauce
2 tsp vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium spring onions, sliced
3 cups hot cooked rice
1/4 cup salted cashew nuts

Method:

1. In nonstick fry pan, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4-5 miutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of stock and pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2-4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
   

Notes: This was quick and easy, but I found it lacking a little taste. Admittedly, I omitted the pepper flakes as I didn't have any in the pantry, so maybe that would have given it the kick it needed. Big Spring said that he enjoyed the meal... the cook is always most critical of their dish, so maybe it was better than I gave it credit for... I'll attempt it again and perhaps it will be better next time, with the pepper flakes!

Recipe Source: Based on Betty Crocker's recipe

Dish 1 - Steak with Herbed Vegetables

Steak with Herbed Vegetables
Serves 4

Ingredients:
Steak:
Porterhouse steak
Oregano
Onion salt
Olive Oil
Salt & pepper
Herbed Carrots:
4 carrots
1-2 Tbsp castor sugar
1 1/2 Tbsp mixed herbs
1/4 cup butter/margarine
2 Tbsp water
Herbed Potatoes:
4 Baby Potatoes
Mixed herbs
Olive oil
Salt & pepper
Season All

Method:
Steak:

1. Season the steak with a drizzle of olive oil, some cracked pepper and salt.
2. Sprinkle a good amount of oregano and onion salt over both sides and rub in to coat.
3. Put the steak onto a hot grill, BBQ or pan. For medium rare, cook it for about 3 minutes on each side, turning only once.
4. When it's almost done, use tongs to cook the side of the steak as well.
   

Herbed Carrots:

1. Slice carrots evenly and place in saucepan.
2. Add all other ingredients.
3. Place on high heat until butter has melted, stirring continuously.
4. Reduce heat and simmer until carrots are tender.

Herbed Potatoes:

1. Cut potatoes in half and place in a microwave safe bowl.
   
2. Drizzle olive oil over potatoes.
3. Add all other ingredients (quantities to taste) and toss to combine.
4. Cover and microwave on high for approximately 3 minutes, until potatoes are tender, but still firm.
   

Plate up all elements and serve with steamed green vegetables.

Hint: To cook steak perfectly, ensure meat is at room temperature before you start cooking.

Recipe Sources: Steak: Coles Supermarket Catalogue; Herbed Carrots: My mum; Herbed Potatoes: my own invention