Pictures: Rob Shaw/bauersyndication.com.au. Styling: Olivia Blackmore. Preparation: Beck Clancy.EVERYDAYFOOD
VEGETABLE PIES
SERVES 4 PREP 15 MINS
COOK 20 MINS PER SERVE 2353kJ
COST PER SERVE $2.85✦ 60g butter
✦ 2 celery stalks, fi nely chopped
✦ 1 onion, fi nely chopped
✦ 2 tbsp plain fl our
✦ 1 ¼ cups milk
✦ ⅓ cup wine
✦ 3 cups mixed frozen vegetables✦ ½ cup semi sun-dried tomatoes,
roughly chopped
✦ 1 tbsp fi nely chopped dill
✦ salad, to serve
TOPPING
✦ 30g butter
✦ ⅔ cup self-raising fl our
✦ ¼ cup milk
✦ ⅓ cup crumbled marinated feta
✦ ⅓ cup halved pitted black olives1 Preheat oven to hot, 200°C. Place
four 1-cup ramekins on oven tray.DRUMSTICKS WITH
PINEAPPLE SALSA
SERVES 4 PREP 15 MINS +
MARINATING COOK 45 MINS
PER SERVE 3511kJ COST PER
SERVE $3.30✦ 1.5kg chicken drumsticks
✦ ¼ cup dark soy sauce
✦ 2-3 tsp fi ve-spice powder
✦ vegetable oil, for shallow frying
✦ steamed rice, pineapple salsa
(see tip), mint leaves, lime
wedges, to serve1 Place slashed drumsticks in a
large bowl. Mix with soy and
fi ve-spice powder. Chill 30 minutes.
2 In a wok, heat oil on high until
a bread cube sizzles when added.
3 Drain drumsticks and fry chicken
in two batches 10-12 minutes each,
turning occasionally, until cooked
through and golden. Drain on
paper towel.
4 Serve drumsticks on a bed of
steamed rice with pineapple salsa,
mint leaves and lime wedges.O
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Our tasty weeknight meals
make the most of what
you already have54 WD