SCIDOM 2005

Food

Corned Beef Hash (Sunday)

• 500g Corned Beef cubed

• 300g carrots cubed

• 300g potatoes cubed

• 2 oxo cubes

• 415g can peas

• 1 French Stick

Cut the potatoes and carrots into 2 to 2.5cm cubes and put into a saucepan along with the drained peas. Crumble the oxo cubes over the top and add water to just under the level of the contents. Put on the stove, bring to the boil and then simmer for 10 minutes (just bubbling). Meanwhile, cube the corned beef the same size as above and add to the saucepan simmering for a further 10 minutes until the vegetables are soft. Serve on a plate and eat with the French Stick.

Spaghetti Bolognaise (Monday)

• 1 tablespoon Oil

• 500g minced beef

• 125g mushrooms

• 1 bottle Bolognaise Sauce

• 300g Spaghetti

• Pinch of Salt

Put the Oil into the frying pan and heat. Add minced beef and stir until sealed (the meat will look grey). Quarter/chop the mushrooms and add to the mince along with the Bolognaise Sauce. Stir altogether and bring to the boil for 20 minutes (just bubbling). Quarter fill a saucepan with salted water and bring to the boil. Five minutes before the Bolognaise is ready put spaghetti into the boiling water. When the spaghetti is soft, serve on plate and add the Bolognaise on top.

Piperade (Tuesday)

• 1 Tablespoon Oil

• 1 large onion chopped

• 1 green pepper chopped 700g tomatoes drained and chopped

• 1 tablespoon Basil

• 4 pork chops

• 4 eggs beaten

• 1 French Stick

• Salt and Pepper

Heat the oil in a frying pan, add the chopped onion and fry until soft. Add the peppers, tomatoes, salt and pepper to taste. Cook until soft. Add the pork chops one by one, turning them over so that they cook on both sides. Add the eggs to the frying pan and stir until scrambled. Serve the pork chop on a plate and pile the contents of the frying pan on top. Eat with a French Stick.

Tagliatelle Mediterranean (Thursday)

• 1 medium onion

• 1 green pepper

• 213g can tuna

• 376g can tomatoes

• 1 tablespoon tomato puree

• 1/4 teaspoon oregano

• 200g tagliatelle

• salt and pepper

Chop onion and green pepper finely. Drain oil from can of tuna and heat. Add onion and green pepper and fry until soft. Add drained and chopped tomatoes, tomato puree, oregano. Bring to the boil and simmer for 15 minutes (just bubbling). Add tuna and seasoning and continue simmering for a few minutes. Meanwhile quarter fill another saucepan with salted water and bring to the boil. Put tagliatelle into the boiling water. When tagliatelle is soft (8 - 10 minutes) serve on plate and add tuna mixture on top.

Chicken Stir Fry (Friday)

• 500g chicken

• 300g mixed vegetables

• 1 tablespoon oil

• 150g sauce

• 400g rice

• salt

Cut the chicken into small strips. Put the oil into a frying pan and heat. Add chicken until sealed (the chicken will look white) Cut vegetables into small pieces and add to frying pan along with the sauce plus just under quarter can of water (rinse can) and simmer for 20 minutes. Put salted water (2 1/2 times volume of rice) into a saucepan and bring to the boil. Put the rice into the boiling water and and simmer (just boiling) until the water has evaporated. Serve on plate and add chicken mixture on top..

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04 March 2006