I’m not quite sure how I came across this easy, slow-cooked winning dinner. It’s been getting a bit of a workout at our place lately, mainly for two reasons: simplicity and affordability. Aside from a couple of steps at the end, to make this dinner, all you really need to do is stick 2kg of chicken drumsticks in the slow cooker turned onto ‘low’, covered with a full bottle of teriyaki marinade, and walk away. And in terms of price, even with steamed Asian veggies and rice, this tasty meal costs only $10 to make for 6 people. A great one for this time of year as life gets busy!
- 2 kg chicken drumsticks
- 1 x bottle Masterfoods chicken teriyaki marinade
- A couple of handfuls of sesame seeds
- Mixed Asian veggies to serve (I use pak choy, capsicum and broccoli)
- 2.5 cups jasmine rice
- Place chicken in the slow cooker, cover with teriyaki sauce and cook on low for 6-8 hours.
- Half and hour before serving, prepare vegetables for steaming and cook rice according to instructions on the packet. Heat oven to 200 degrees.
- Carefully remove drumsticks from the slow cooker and place on a baking tray lined with baking paper. Sprinkle each drumstick with sesame seeds and place tray in oven, turning chicken, and sprinkling more seeds after 5 minutes on each side.
- Strain the teriyaki liquid from the slow-cooker into a small saucepan and simmer on stove to reduce to a thick sauce. This takes about 20 minutes.
- Remove chicken from the oven, which should now have a shiny and sticky coating. Serve on rice with asian veggies and cover each portion with reduced sticky teriyaki sauce. Enjoy!
Last week on My Kitchen Rules Jake and Elle won the People’s Choice Award with this yummy dish in the Budget Challenge. The show itself gets on my nerves for lots of reasons, but still, I find myself watching it with some regularity. I was so glad I saw this episode! It was easy to find the recipe online and it truly was a fast, easy and cheap meal to make. And the whole family loved it. I love how it uses mince rather than pieces of expensive meat which I always seems to murder in the stir-frying, resulting in tough bits of meat that are hard to eat. But this pork mince stir-fry is wonderfully forgiving – a great one, I imagine, to teach teenagers to cook for themselves when necessary. At the most, this tasty stir fry will take 15 minutes to prepare and another 15 to cook, and using the quantities listed below will cost around $10 to make. Serves 4, though I stretched it out to serve 6 by adding more noodles and it worked a treat.
- 400g egg noodles
- 1/3 cup kecap manis
- 1½ tbs fish sauce
- 2 tsp vegetable oil
- 1 onion, peeled, finely chopped
- 2 garlic cloves, peeled, crushed
- 500g pork mince
- ½ bunch coriander, chopped
- 1 bird’s-eye chilli, finely chopped
- 1cm-piece fresh ginger, finely chopped
- 2 carrots, julienned
- 1 bunch bok choy, chopped
- Coriander, to garnish
1. Cook noodles in a saucepan of salted boiling water according to packet instructions. Drain noodles and set aside.
2. Combine kecap manis and fish sauce in a small jug.
3. Heat oil in a wok or large deep frying pan over high heat. Add onion and cook for 2 minutes or until onion softens. Add garlic and cook for a further 1 minute. Add pork mince and sitr-fry, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add remaining ingredients and cook, stirring, for 2-3 minutes. Add sauce and noodles and stir through for 2-3 minutes or until heated through.
4. Garnish with coriander to serve.
• You can also use chicken or turkey mince in this dish.
• For variety, this spiced pork mixture would also be great served in lettuce cups or with rice.
• You can add any type of extra vegetables to this dish – try sliced red capsicum, baby corn or bean sprouts.
Though not here yet, summer is on its way. And while signs of winter can still be seen, as daylight saving time began in NSW last weekend, our barbeque has been beckoning us. Today we had good reason to give in and so enjoyed our first of the season. And what’s a barbie without some yummy fresh salads? Originally from my friend Amy, the following Asian Noodle Salad is my all time favourite salad. It’s so tasty and filling it could easily be eaten on its own as summer style main course. For these reasons, it’s a terrific option when needing to cater for vegetarian friends and can you believe, this scrummy salad is also egg, dairy and gluten free. As if it couldn’t get any better, this very large salad is so affordable, costing around $8 to make and serves 15+ people as an accompaniment or 8 served as a main.
- 1 x 250g packet of rice stick noodles (clear flat ones, come in a variety of widths)
- 1 x 250g packet of bean shoots
- 1 small bunch of coriander, leaves picked from stalks (cheapest from a grocer)
- 1 bunch of shallots (8-10 stalks)
- 4 tablespoons soy sauce (use gluten free variety if necessary)
- 4 tablespoons peanut oil
- 2 tablespoons sesame oil
- 2 tablespoons lime or lemon juice (fresh is great, but I always use squeeze from fridge)
- Cook noodles for a couple of minutes only, until soft, in a large pot of rapidly boiling water. Drain using a sieve or colander and run lots of cold water through the noodles to stop the cooking process. Rinse out pot with cold water to cool it down, ready to use again for combining the salad ingredients.
- Place cooked noodles, coriander leaves, bean shoots and chopped shallots in the cooled down pot. Set aside.
- In a jar with a tight lid, shake together soy sauce, peanut oil, sesame oil and lime/lemon juice.
- Pour dressing over all the ingredients in the pot and toss well using tongs. Transfer to a large salad bowl and serve at table. Enjoy!