The Block's renovators turned chefs when Shelley Craft challenged them to build a flat-pack kitchen then cook a meal for 20 guests. Find out how to prepare the couples's dishes in your own kitchen by following their recipes below.
Ingredients
1 onion Bacon 1 carrot 1 potato 1 cooked barbecue chicken, with meat removed from carcass 1 can corn kernels 1 can of cream of chicken soup 1 can of milk
Instructions
Saute onion and diced bacon. Add dice carrot and diced potato. Add the chicken, then the can of corn kernels (including the juice). Add the can of soup, then the can of milk.
Simmer for 30 mins or until veggies are soft.
Garnish with salt and pepper and serve with crusty bread.
1 onion 2 chicken breasts or 1 cooked chicken Worcestershire sauce Salt and pepper 1 can creamed corn 1 pkt burrito mix 1 jar of enchilada sauce 1 pkt of 8 burritos 1 small cream Salad with honey dressing 1 pkt of continental fried rice 1 can of five bean mix Sour cream
Fry up onion with olive oil and Worcestershire sauce. Add chicken, salt and pepper, fry up, add burrito mix, then add creamed corn and mix it all up. You might then need to add some water to stop it from going dry.
Add jar of enchilada or similar sauce, then add a little cream. Let it simmer for 15 minutes, then add mix to burritos and roll them up. You can put them under the grill, though in the challenge Tania fried them.
Meanwhile pit the rice and five bean mix in the microwave too cook, then put it all on plate with the salad and — wham bam thank you ma'am — you have Tania's burrito bonilla. Yum!
This recipe was taken from Taste.com.au.
Cooking time: 15 minutes
Ingredients (serves 4)
1 tbs olive oil 1 red onion, halved, thinly sliced 1 garlic clove, crushed 800ml water 2 x 410g cans tomato puree 210g (1 cup) red split lentils 1 tbs red wine vinegar 1 1/2 tsp dried oregano 3 Woolworths Fresh Chicken Sausages, cut into 1cm-thick slices 1/4 cup chopped fresh continental parsley Crusty bread, to serve
Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for one minute or until onion softens.
Add the water, tomato puree, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low. Uncover. Add the sausage. Simmer, stirring occasionally, for eight to 10 minutes or until sausage is cooked and lentils are tender. Stir in half the parsley.
Ladle soup among serving bowls. Top with remaining parsley. Serve with bread.
Pasta 800 grams of prawns (peeled) fresh garlic 1 bundle chives 1 bundle basil 2 medium Italian chorizo (or three if there's more people) parmesan olive oil salt and pepper lemon 1-2 fresh chillis cherry tomatoes tomato paste mushrooms
Dice chives, mushrooms, cherry tom, basil, chorizo and chilli.
Marinate prawns in olive oil, chives, salt and pep, some of the chilli, lemon and lots of garlic!
Pan fry chorizo and mushrooms until golden. Add some lemon juice to mushrooms while cooking Toss prawns into pan with mushrooms and chorizo. Add any more salt and pepper and garlic and chilli to taste.
Cook prawns for three to five minutes. Add tomato paste or cherry tomatoes as well — and let it boil a bit. Top off with basil and and chives — keep both till end for serving.
While all of this is happening boil pasta (but make sure you put oil in the water!).
Mix pasta and sauce before serving. Top with shaved parmesan and basil/chives.
