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ChickenChicken FettucciniFettuccini

Taste: ★★★★☆

Value: ★☆☆☆☆


500g chopped boneless chicken 300g bacon rashers 2T butter 1½T flour 2C milk 1C cream 1C wine/Chicken stock 200g spinach ½C grated cheese 1 packet fettuccini pasta


1. Fry chicken pieces until cooked; add bacon rashers and fry until cooked.

Remove from pan, retain juices

2. Add butter and flour to pan, whisk until mixed.

3. Add milk slowly while whisking until all flour-butter mixture is dissolved

and all milk is added.

4. Add stock/wine and simmer until mix thickens.

5. Add spinach, cheese, chicken and bacon and stir through.

6. Add fettuccini to boiling water with a pinch of salt and cook until soft.

7. Strain and add to milk-vege-meat mix

8. Fold the fettuccini through the mix.

9. Serve.


PotatoPotato andand chickenchicken greengreen currycurry

Taste: ★★★☆☆

Value: ★★★☆☆



500g chopped and boneless chicken




1C rice (per person) 1T oil 400ml coconut milk



clove garlic

Fish sauce, soy sauce – to own liking Green curry paste (1tsp = mild; 2tsp = med; 3tsp = hot)

Vegetables of choice (suggest carrot, cabbage, onion, beans, peas)


1. Prepare veges of choice making sure they're diced small

2. Fry veges in oil. Remove from pan.

3. Fry chicken.

4. Add veges and chicken back to pan, add coconut milk.

5. Make a hole in the middle and stir curry paste, garlic, fish sauce and soy

sauce into coconut milk. Add extra spices to your own taste

6. Put rice on to cook

7. Simmer until cream is reduced and potato cubes are soft

8. Serve a top rice in a deep bowl.

CrumbedCrumbed porkpork && soursour creamcream saucesauce

Taste: ★★★★☆

Value: ★★★★☆


Pork fillets/schnitzel/steaks Breadcrumbs 2 eggs Flour Paprika, salt and pepper Chicken stock 125g Sour cream Thyme

Other veges you wish to accompany it with



1. Put flour into one bowl, egg into a second and breadcrumbs, paprika and

salt and pepper mix into the third.

2. Coat pork in flour first, then in eggs, then in the crumb mix

3. Fry in a little oil. Put in the oven to keep warm. Don't discard of the pan.


1. Add chicken stock with boiling water to the juices from pan and mix.

2. Mix sour cream and thyme and a little salt in a bowl.

3. Add sour cream mix to the pan and mix through. Add flour to thicken and

simmer at low-medium heat.

4. Serve pork from oven with vegetables of choice and coat in sauce.

Potato-topPotato-top mincemince piepie

Taste: ★★★★☆

Value: ★★★☆☆


Crust: 1/3C milk, 2/3C vege oil, 2¼C flour, pinch salt Cheese 500g mince Potatoes (2-3 decent sized) 1 egg Filling: carrots, onion, beefstock, spices



1. Sift flour and salt into a bowl. Add milk and oil.

2. Mix and then roll out on bench with rolling pin.


1. Dice onion, carrots and any other veges. Brown in a pan with oil.

2. Add mince and brown.

3. Add water and beefstock mix to the pan. Add spices to taste and flour to

thicken as you will. Simmer down.

4. Boil the potatoes and mash.


1. Put pastry into a greased pan or cake tin

2. Fill with filling and top with sliced or grated cheese.

3. Add potato layer.

4. Add top pastry lid and glaze with egg.

5. Cook for 15-20 minutes at 190-200°C