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Feed your family for under $10 - PDF


Feed your family for under $10

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									Recipe no. 9

Feed your family
for under $10
Curtis' grilled steak with parsley,                         Blade Steak
garlic & lemon                                                114g x 4


                                       See on
                                                              2 cloves

                   " Sometimes, there’s nothing like a good steak.
                     I reckon this is better than good.”
                    - Curtis Stone

                                            Item Code CO11481 Remove 26/08/09
                                                        Recipe no. 9

Grilled steak with
parsley, garlic & lemon
For the roast pumpkin:                       For the parsley gremolata:
1kg pumpkin peeled and cut into wedges       2 cloves garlic, peeled
2 tbsp olive oil - pantry                    1 cup fresh parsley leaves
                                             1 tsp dried oregano
For the grilled steak:                       1 red chilli, seeded and chopped fine
4 blade steaks                               Zest of 1 lemon
2 tbsp olive oil - pantry                    ¼ cup extra virgin olive oil - pantry

1. Spread out pumpkin on roasting tray and drizzle with olive oil. Roast pumpkin
   at 200ºC for 30 minutes, turning every 10 minutes, until golden and soft in
   the middle.
2. Heat large pan over medium high heat. Season steaks, both sides, with salt and
   pepper. Cover steaks with a tbsp of olive oil then place in pan. Cook for 3 to 4
   minutes each side for ‘medium rare’. Remove from pan to rest for 3 to 4 minutes.
3. While steaks are cooking, purée garlic in mortar and pestle or food processor. Add
   parsley, oregano, chopped chilli and lemon zest and work into paste. Slowly add
   extra virgin olive oil and season to taste.
4. To serve, slice steaks into 2cm pieces and arrange with roasted pumpkin. Drizzle
   sauce over steak and serve.

For more of Curtis' recipe hints and tips,
Recipe no. 10

Feed your family
for under $10
Curtis' chinese egg noodle                             Ayam Oyster Sauce
and vegetable stir fry                                      ¼ cup

                                                         Hokkien Noodles

                                      See on

                  " Simple Asian flavours in a great tasting,
                    simple to prepare dish. Love it.”
                   - Curtis Stone

                                           Item Code CO11482 Remove 26/08/09
                                                         Recipe no. 10

Chinese egg noodle and
vegetable stir fry
2 tbsp vegetable oil - pantry                ¼ cup Kikkoman Less Salt Soy Sauce
1 onion, thinly sliced                       1 tbsp Ayam Oyster Sauce
1 garlic clove, finely chopped               1 tbsp Fountain Sweet Chilli Sauce
1 large carrot, peeled and cut into          800g Fantastic Hokkien Noodles
matchstick size strips                       225g broccoli cut into flowerets
100g snow peas, stringed and cut             1 stalk fresh basil, leaves chopped
lengthwise into 3 or 4 strips                ½ bunch spring onions, thinly sliced on
90g bean sprouts                             the bias

1. Bring pot of salted water to boil.
2. Place wok over high heat and, once hot, add oil. Add onions and garlic and stir
   fry for 2 minutes. Add carrot strips, snow peas, bean sprouts and stir fry for 2
   minutes. Remove wok from heat and add soy sauce, oyster sauce and sweet
   chilli sauce.
3. Place noodles and broccoli in boiling water and cook for 2 minutes. Strain then
   add to wok. Add basil and toss to combine noodles, vegetables and sauces.
4. Place noodles on large serving platter. Garnish with green onions and serve.

For more of Curtis' recipe hints and tips,
Recipe no. 11

Feed your family
for under $10
Curtis' fettuccine with mushroom
bolognese sauce                                           Australian
                                                          Pork Mince

                                                       Fettuccine Pasta

                                     See on

                 " Who can resist a great, tasty Bolognese sauce?
                   This one hits the spot every time.”
                  - Curtis Stone

                                         Item Code CO11483 Remove 26/08/09
                                                           Recipe no. 11

Fettuccine with mushroom
bolognese sauce

4 tbsp olive oil - pantry                      250g minced beef
1 brown onion, small diced                     1 cup red wine (optional)
3 cloves garlic crushed                        400g tin Russo Whole Peeled Tomatoes
250g mushrooms, sliced                         250g Coles Fettuccine Pasta
1 cup carrots, small diced                     1 cup fresh basil, chopped semi fine
250g Australian pork mince                     100g grated parmesan cheese (to serve)

1. Place large fry pan over high heat. Add 2 tbsp oil, then onion and cook for 2
   minutes before adding garlic, mushrooms and carrots. Cook for 2 minutes before
   adding minced pork and beef, season with salt and pepper and stir to break up
   any large chunks. Cook for 5 to 7 minutes or until meat is browned, add red wine
   until reduced, add tinned tomatoes and cook for 30 minutes.
2. Bring large pot of salted water to boil. Add fettuccine and cook for 10 to 12
   minutes or until al dente.
3. Drain fettuccine and combine with sauce. Mix in chopped fresh basil and serve.
4. Top fettuccine with grated parmesan before serving.

For more of Curtis' recipe hints and tips,
Recipe no. 12

Feed your family
for under $10
Lentil stew with spicy sausage                           Annalisa Lentils

                                                        Coles Italian Pork
                                                         Chilli Sausages

                                      See on
                                                         Massel Chicken
                                                          Stock Cubes
                                       ba                   700ml

                  " When it comes to winter warmers,
                    this stew is one of my favourites.”
                   - Curtis Stone

                                           Item Code CO11484 Remove 26/08/09
                                                         Recipe no. 12

Lentil stew
with spicy sausage
1 onion finely diced
2 cloves garlic, peeled and chopped
1 leek finely diced
2 celery sticks finely diced
2 small carrots, peeled and finely diced
2 x 400g Russo Whole Peeled Tomatoes
200ml red wine
400g Annalisa lentils
700ml chicken stock
150g Coles Italian Pork Chilli Sausages, sliced

1. Preheat oven to 180ºC. In a casserole pot on medium heat, fry onions, garlic, leek,
   celery and carrot until soft. Add tomatoes and cook until mixture begins to stick to
   bottom of pan.
2. Add wine and cook until mixture is reduced by half. Add lentils and stock then
   place in oven for 20 minutes.
3. In a separate pan, fry sausage on medium heat until cooked through and add to
   lentil stew. Return to oven for 15 minutes.
4. Season to taste and serve.

For more of Curtis' recipe hints and tips,

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