$3 Family Dinners! (Part 2) – Kumara & salami tortilla, Braised steak & lentil casserole, Tex-turkey schnitzels with rice salad

Kumara & salami tortilla

Serves 4

Prep 20 min

Cook 25 min

Ingredients

·        
Olive oil, 2 tablespoons

·        
Kumara, 300g, peeled, thinly sliced

·        
Red onion, 1, thinly sliced

·        
Salami, 100g, thinly sliced

·        
Baby spinach leaves, 100g

·        
Eggs, 8, lightly beaten

·        
Grated tasty cheese, ½ cup

·        
Salad, toasted baguette, to serve

Directions

1. Preheat grill on
   high. Heat oil in a deep, 22cm ovenproof frying pan on high. Fry kumara 4
   – 5 minutes, turning, until tender. Remove from pan.
2. Add onion and
   salami to same pan. Sauté 2 – 3 minutes, until onion is tender. Arrange
   kumara and spinach over onion layer
3. Pour eggs over
   vegetables and season to taste. Shake pan gently, allowing egg to seep
   through cracks. Sprinkle with cheese.
4. Cook over low
   heat 5 – 6 minutes, until base and sides are set. Then place under grill 8
   – 10 minutes, until top is set and cheese golden. Rest 2 minutes. Serve in
   wedges with salad and toasted baguette

Kumara
& salami tortilla

Top tip

• If you don’t
  have a grill, finish this off in a hot oven, 200⁰C, 5 – 10
  minutes

Braised steak & lentil casserole

Serves 4

Prep 20 min

Cook 1 ½
hours

Ingredients

·        
Vegetable oil, 1 tablespoon

·        
Beef blade steak, 500g, trimmed, chopped

·        
Seasoned flour, 2 tablespoons

·        
Onion, 1, chopped

·        
Carrot, 1, chopped

·        
Garlic, 2 cloves, crushed

·        
Bay leaves, 2

·        
Beef stock, 2 cups

·        
Dried lentils, ½ cup

·        
Worcestershire sauce, 1 tablespoon

·        
Potatoes, 2, peeled, parboiled, cut into 3mm
slices

·        
Tasty cheese, ½ cup, grated

Directions

1. Preheat oven to
   slow, 150⁰C
2. Heat oil in a
   large, flameproof casserole dish on high. Toss beef in flour, shaking off
   excess. Sauté in batches, 3 – 4 minutes each, until well browned. Remove
   from pan.
3. Add onion,
   carrot, garlic and bay leaves. Cook, stirring, 4 – 5 minutes. Return beef
   with stock, lentils and sauce. Bring to simmer. Transfer to oven. Bake,
   covered, 1 hour. Remove from oven. Discard bay leaves.
4. Increase oven to
   moderate, 180⁰C. Divide among 4 ovenproof. Sprinkle with
   cheese. Bake 15 – 20 minutes.

Braised
steak & lentil casserole

Tex-turkey schnitzels with rice salad

Serves 4

Prep 20 min

Cook 10 min

Ingredients

·        
Corn chips, 175g packet

·        
Fresh turkey breast steaks, 4

·        
Seasoned flour, ¹/₃ cup

·        
Taco seasoning, 2 tablespoons, plus 1 teaspoon
extra

·        
Eggs, 2, beaten

·        
Oil, for shallow-frying

Salad

·        
Cooked rice, 2 cups

·        
Tomato, 1, chopped

·        
Avocado, 1, peeled, chopped

·        
Green onions, 2, chopped

·        
Lime, 1, finely grated zest, juice

·        
Tabasco sauce, to taste

·        
Lime wedges, to serve

Directions

1. Process corn
   chips to form crumbs. Pound turkey steaks between 2 sheets plastic wrap
   with a rolling pin until 0.5cm thick.
2. Dust turkey in
   combined flour and seasoning, shaking off excess. Dip in egg. Roll in
   crumbs to coat
3. Heat oil in a
   deep-frying pan on high, until a few crumbs sizzle as soon as they’re
   added. Fry schnitzels 2 – 3 minutes each side, until crisp and golden.
   Drain on paper towel.
4. Salad: In a
   large bowl, combine rice, tomato, avocado, onion, zest, juice and Tabasco.
   Serve with schnitzels and lime wedges.

Tex-turkey
schnitzels with rice salad