Stretch your dollar further by making these tasty lunches with your dinner leftovers.
Stretch your dollar further by making these tasty lunches with your dinner leftovers.
DINNER
SAUSAGE AND VEGETABLE BAKE
Prep 15 mins | Cook 50 mins | Serves 4
500 g potatoes, scrubbed, cut into wedges
2 corn cobs, cut into
4-cm pieces
2 garlic cloves, crushed 1 tbsp dried oregano
2 tbsps olive oil
1 red capsicum, roughly chopped
2 bunches broccolini, roughly chopped
12 thick beef sausages
½ cup coriander leaves, to serve
1. Preheat oven to moderate, 180 C. Lightly grease a baking dish.
2. Place potatoes and corn in dish with garlic, oregano and half olive oil. Bake 20 mins.
3. Add capsicum, broccolini and sausages. Drizzle with remaining olive oil and season to taste. Bake 25 to 30 mins.
4. Reserve four sausages and 1 cup chopped veggies (excluding the potato wedges) for lunch. Serve sprinkled with coriander leaves.
TIP: Use whatever kind of sausages you like. Chicken, lamb, pork or gourmet varieties all work well. This dish is delicious with a splash of hot sauce.
LUNCH
SAUSAGE & RICE SALAD
Prep 15 mins | Serves 4
450 g pack microwave brown rice
1 avocado, seeded, roughly chopped
½ cup chopped coriander leaves, plus extra to serve
2 green onions, finely sliced
1 long red chilli, finely chopped
2 tbsps lime juice, plus wedges to serve
2 tbsps extra virgin olive oil
1 tbsp Dijon mustard
1. In a large bowl, combine rice, avocado, coriander, green onions and chilli.
2. In a frying pan, reheat leftover sliced sausages and vegetables (or use cold).
3. Toss through the rice mixture with combined juice, oil and mustard. Season. Sprinkle with coriander leaves and serve with lime wedges.
DINNER
STICKY PORK BELLY WITH RICE & PICKLED VEGETABLES
Prep 30 mins + Marinating | Cook 40 mins | Serves 4
½ cup hoisin sauce
2 tbsps rice-wine vinegar
2 tbsps honey
2 tbsps soy sauce
2 cm giger, peeled, grated
2 garlic cloves, crushed
½ tsp five-spice powder
8 pork spare ribs (rashers)
2 x 500 g packets white microwave rice
2 green onions, thinly sliced
PICKLED VEGETABLES
2 tbsps white vinegar
2 tsps caster sugar
½ tsp fine sea salt
1 Lebanese cucumber, julienned
1 carrot, julienned
½ bunch red radish, finely sliced
1. In a bowl, stir hoisin, vinegar, honey, soy, ginger, garlic and spice together. Add pork, turning to coat well. Marinate at least 2 hours.
2. Preheat oven to moderate, 180 C. Line an oven tray with baking paper. Drain pork, reserving marinade. Place pork on tray and bake 35 to 40 mins, basting with marinade every 10 mins.
3. PICKLED VEGETABLES Whisk together vinegar, sugar and salt. Add veggies and toss well.
4. Reserve four pork rashers for lunch. Serve remaining rashers with steamed rice and pickled veggies, scattered with green onions.
LUNCH
PORK BELLY WITH NOODLE SLAW SALAD
Prep 15 mins | Serves 4
2 gem lettuces, small chunks
1 carrot, julienned
4 green onions, sliced, plus extra to serve
100 g packet fried noodles
2 tbsps chopped roasted salted peanuts
DRESSING
¼ cup rice-wine vinegar
2 tbsps soy sauce
2 tbsps extra virgin olive oil
1 tbsp caster sugar
2 tsps sesame oil
1. In a bowl, combine all ingredients except the peanuts.
2. DRESSING In a small jug, whisk all dressing ingredients together.
3. Slice pork rashers. Toss through salad with dressing, extra green onions and peanuts.
