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Chicken Fettuccini

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.
Potato and chicken green curry

Taste: ★★★☆☆ Value: ★★★☆☆


500g chopped and boneless chicken

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

Crumbed pork & sour cream sauce

Taste: ★★★★☆ Value: ★★★★☆


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

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-top mince pie

Taste: ★★★★☆ Value: ★★★☆☆


Crust: 1/3C milk, 2/3C vege oil, 2¼C flour, pinch salt
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