fbpx
 

RECIPES TUKER BOX

RECEIPES

Mince Chow Min

RECIPES TUKER BOX 1

Ingredients

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 3 sticks celery, finely diced
  • 750g lean beef mince or pork mince
  • 45g packet chicken noodle soup
  • 1/2 cup SunRice White Long Grain Rice, raw
  • 2 tablespoons curry powder
  • 2 cups Campbell’s Real Stock Chicken
  • 1 cup water
  • 1 mini cabbage, core removed and finely shredded
  • Chinese fried noodles (optional)

Method

Step 1

Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.

Step 2

Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Step 3

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

Classic Shepherd’s Pie

RECIPES TUKER BOX 2

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, halved, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 500g lamb mince
  • 2 tablespoons plain flour
  • 500ml (2 cups) beef stock
  • 1 dried bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • Salt & freshly ground black pepper
  • 4 (about 200g each) desiree potatoes, peeled, chopped
  • 40g butter
  • 125ml (1/2 cup) milk
  • Melted butter, to brush

Method

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

Step 2

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Step 3

Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

Step 4

Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Classic quiche

RECIPES TUKER BOX 3

Ingredients

  • 2 sheets ready rolled shortcrust pastry
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 4 rashers bacon, rind removed, finely chopped
  • 1 cup grated tasty cheese
  • 3 eggs
  • 1 teaspoon plain flour
  • 300ml cream
  • 1/2 cup milk

Method

Step 1

Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

Step 2

Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

Step 3

Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

Step 4

Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Jurassic chicken nibbles

RECIPES TUKER BOX 4

Ingredients

  • 1/3 cup salt-reduced soy sauce
  • 1/4 cup honey
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 16 (2kg) chicken lovely legs
  • Sliced green onion, to serve

Method

Step 1

Combine soy, honey, garlic and ginger in a jug. Place chicken in a large glass or ceramic bowl. Add half the marinade. Toss chicken to coat. Refrigerate for 1 hour, if time permits. Reserve the remaining marinade.

Step 2

Preheat oven to 190C/170C fan-forced. Line a baking tray with baking paper.

Step 3

Place chicken on prepared tray. Bake for 40 minutes, brushing with reserved marinade every 10 minutes, or until chicken is browned and cooked through. Serve the chicken sprinkled with green onion.

Download

our Dinky Di information pack

Dinky Di Kids