Ramen vs Soup Noodles

Ingredients

• Good stock, I used vegetable.
• Oyster sauce
• Keecap manis
• Sesame oil
• Soy sauce
• Finely sliced chicken breast
• Soba noodles
• Lop cheong
• Pak choy
• Baby sweetcorn
• Pork and chive dumplings (store bought)
• Spring onions (not pictured but home grown)
  

Method

1. Heat stock
2. Dump in rest of ingredients
3. Add a little oyster sauce and keecap manis, stir
4. Plonk in bowls, float a little sesame oil on top of hot liquid
5. Garnish with spring onion

Time to prepare: 20 minutes
Cost per serve: $10
Recipe inspiration: Nothing conscious.

Tortellini Bolognese and a Cheats Mille Feuille

Ingredients

• Veal and pork mince
• Canned tomatoes
• Onion
• Garlic
• Tortellini (store bought)
• Olive oil
• Salt
• Cream
• Marscapone
• Vanilla paste
• Icing sugar
  
• Croissants (again store bought, part cooked)
  

Method

1. Preheat oven to 180 C
2. Stick big ass pot of salted water on to boil.
   
3. Slice croissants into three and place on an oven tray and bake until crispy.
   
4. Chop onion, mince garlic, defrost store bought tortellini and raspberries.
   
5. Saute onion and garlic until onion is translucent
6. Chuck in mince and stir until brown
7. Add tomatoes and chop up big bits
8. Stir in a little tomato paste
9. Simmer until thick
10. Season to taste.
    
11. Tip tortellini in water and stir, stick lid on until it comes back to the boil.
    
12. Whip cream to soft peaks, stir in vanilla paste, icing sugar and marscapone.
13. Smear crispy croissant slice with cream, sprinkle with raspberrys repeat with other slices.
14. Sprinkle the lot with icing sugar and serve thusly

Time to cook: 30 minutes
Cost per serve: $15
Inspiration: Ripped more or less directly from a fresh tv episode.

Peking Duck, Chicken with Vegetables and Cashews, Rice

Ingredients

• Duck legs (preprepared peking duck flavour luv-a-duck vac pac)
• Cucumber
• Spring onions (home grown)
• Hoisin sauce
• Peking duck pancakes (I bought 'em as I'm lazy)
• Long grain rice
• Corn-fed chicken thighs
• Baby corn (canned chopped)
  
• Water chestnuts (canned sliced)
  
• Capsicum
• Snow peas
• Beans
• Broccoli
• Cashews
  
• Stir fry sauce
• Ginger (grated/minced/reduced to pulp however you want)
  
• Sugar
• Salt
  
• Soy sauce
• Garlic (same as the garlic)
  
• Sweet chilli sauce
• Tomato sauce
  
• Water
  

Method

1. Preheat oven to stupid degrees C.
2. Whack duck on an oven tray and stick in oven.
3. Stir fry sauce, is easy, mix it all together in a bowl.
   
4. Put rice in heatproof bowl and cover with water to the depth of one knuckle. Cover with glad wrap.
5. Nuke rice on full power for 3 minutes.
6. When done nuke for a further 10 minutes on 50% power.
   
7. Chop cucumber into bits, and spring onions into long batons, stick on a plate.
   
8. Chop vegetables and chicken up.
   
9. Heat wok until smoking and then toss in a little canola oil (don't use olive oil it smokes too much)
10. Stir fry vegetables in batches (or all at once if you have a good wok burner than can keep up the heat)
11. Stir fry the chicken in batches.
12. Chuck all the vegetables, chicken, cashews into wok and toss in sauce, heat through.
13. Nuke pancakes for 30 seconds or so, until they go soft but don't turn into a single gelatinous mass.
14. Remove duck from oven and remove meat from bone and slice.
15. Serve thusly

Time to cook: 30 minutes
Cost per serve: $15
Recipe inspiration: The luv-a-duck pack spotted in the local wholesale butchers.

Steak Dianne, tarragon potatoes and corn

Ingredients:

• Fillet steak
• Corn
• Kipfler potatoes (home grown)
• Tarragon
• Parsley
• Brandy
• Dijon mustard
• Worcestershire sauce
• Butter
• Olive oil
• Salt
• Pepper
  

Method

1. Preheat oven to around 200 C
2. Slice the potatoes into even thickness rounds
3. Melt the butter in a pan and splash in some olive oil to help prevent it from burning.
4. Chuck in finely sliced tarragon
5. Layer potatoes in the pan (careful it spits if the spuds are still wet)
6. Oil and season the steak and sear it well on both sides.
7. Take steak out of pan and steak in oven until done the amount you want.
8. While the steak is finishing cooking, nuke the heck out of the corn
9. Reheat the steak pan (don't clean it) and when hot again
10. Deglaze with around 1/2 cup of brandy (careful it will catch fire)
11. When the fire goes out pour in 1/3 cup of Worcestershire sauce.
12. Stir then put in a table spoon of dijon, if it thickens too much add a little beef stock.
13. Melt in about 50g of unsalted butter whilst stirring
14. And finally season to taste and chop finely and chuck in the parsley.
15. Remove corn from nukebox, steak from oven, drain spuds on paper towel and plate up thusly.
    

Time to cook: 20 minutes
Cost per serve: $8
Recipe inspiration: The fresh tv show from yesterday.