€¦ · Mushrooms, chopped Kilograms 1.2 1.8 2.4 3.0 Plain flour Cup 1 1 ¼ 1 ½ 1 ¾ Beef, cubed Kilograms 1.2 1.8 2.4 3.0 Beef stock (low salt) Cups 3 1/ 3 5 6 2/ 3 8 1/ 3 Worcestershire

Edition 1 October 2008 Page 8.5

• Beef stroganoff with pasta 8.6

• Basic mince with rice 8.7

• Beef and bean burritos 8.8

• Beef and vegetable casserole 8.9

• Beef, potato and pumpkin bake 8.10

• Bolognaise pie 8.11

• Chilli con carne with rice 8.12

• Meatballs in rich tomato sauce with pasta 8.13

• Minced beef and black bean noodles 8.14

• Rainbow lamb 8.15

• Slow cooked beef casserole with vegetables 8.16

• Sang Choy Bow 8.17



Olive oil Tablespoon 4 5 ½ 7.5 9

Onion, chopped Medium (~80g) 5 7.5 10 12.5

Mushrooms, chopped Kilograms 1.2 1.8 2.4 3.0

Plain flour Cup 1 1 ¼ 1 ½ 1 ¾

Beef, cubed Kilograms 1.2 1.8 2.4 3.0

Beef stock (low salt) Cups 3 1/3 5 6 2/3 8 1/3

Worcestershire sauce Millilitres 25 40 50 60

Sour cream (light) Grams 135 200 270 335

Pasta Cup 5 7.5 10 12.5

One child size serve of Beef Stroganoff with Pasta provides:

0 child size

serves

2 child size serves 1 child size serve 1 child size serves 0 child size

serves

• Cook extra mushrooms to sprinkle on top or steam some green beans (40g raw per child= 1 child size serve of vegetables)

• Cook extra pasta (½ cup cooked pasta= 1 child size serve of breads, cereal, rice, pasta or noodles)

1. Heat half of oil in a large non-stick frying pan over

medium heat. Add onion. Cook for 3 minutes. Increase

heat to high. Add mushrooms. Cook for 4 minutes, or

until tender. Set aside.

2. Bring large saucepan of water to boil and add pasta.

3. Meanwhile, place flour, into a shallow dish. Lightly coat

beef strips in flour. Add remaining oil to frying pan.

Add half the beef. Cook over high heat until meat is

browned. Remove. Repeat with remaining beef and oil.

4. Return beef, onion and mushrooms to frying pan. Add

stock and Worcestershire sauce. Bring to the boil.

Reduce heat to medium-low. Simmer for 8 minutes, or

until sauce has thickened slightly. Remove from heat.

Stir through sour cream.

5. Serve in bowls. Each child should receive ½ cup of

pasta and an equal portion of stroganoff.

Notes




Onion 1 medium (~80g) 1 ¼ 1 ¾ 2 ½

3 ¼

Celery 1 medium stalk 1 ¼ 2 2 ½ 3 ¼

Red Capsicum 1 medium (~92g) 1 ¼ 1 ¾ 2 ½ 3 ¼

Green Capsicum 1 medium (~92g) 1 ¼ 1 ¾ 2 ½ 3 ¼

Lean beef mince Kilogram 1.2 1.8 2.4 3.0

Chopped tomatoes

(canned)

Gram 500 750 1000 1250

Rice Cup 3 1/3 5 6 2/3 8 1/3

One child size serve of basic mince with rice:

0 child size

serves


serves

• Provide extra capsicum, onion and/or celery to sprinkle on top (40g raw per child= 1 child size serve of vegetables)

• Provide extra serve of rice (½ cup of cooked rice= 1 child size serve of bread, cereals, rice, pasta or noodles)

1. Heat oil in a frying pan over medium-high heat.

Add onion, celery, and red and green capsicum.

Cook for 3 minutes or until soft.

2. Add mince. Cook, stirring with a wooden spoon to

break up mince, for 8 to 10 minutes or until

browned. Add tomatoes. Season with salt and

pepper. Bring to the boil. Reduce heat to

medium-low. Simmer for 10 to 15 minutes or until

thick.

Notes



1. Preheat oven to 200°C. Heat oil in a large

frying pan over medium-high heat. Add onion

and garlic. Cook, stirring occasionally, for 5

minutes or until onion is tender. Add mince.

Cook, stirring, for 3 minutes or until browned.

2. Add cumin, paprika and chilli powder. Cook,

stirring, for 1 minute or until aromatic. Add

tomatoes, capsicum, tomato paste and stock.

Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until

sauce is thickened. Stir in beans.

3. Warm tortillas following directions on packet.

Divide beef mixture between tortillas. Spread

along centre of tortillas. Roll up to enclose

filling. Place in a large, greased baking dish.

Sprinkle with cheese.

4. Bake for 10 minutes or until cheese melts and

burritos start to brown.

One child size serve of beef and bean burritos:

0 child size serves 2 child size serves 1 child size serve 1 child size serves 1 child size serves

• Serve with a side salad e.g. lettuce and diced tomato (40g salad per child= 1 child size serve)

• Provide an additional tortilla (1= 1 child size serve of bread, cereal, rice, pasta or noodles)


Onion 1 medium (~80g) 4 6 8 10

Garlic Clove 1 1 2 2


Diced tomatoes (canned) Kilogram 0.8 1.2 1.6 2.0

Red Kidney Beans (drained

and rinsed)

Gram 560 840 1120 1400

Cumin Teaspoon 1 1 2 2

Paprika Teaspoon 1 1 2 2

Chilli powder Teaspoon ½ ½ 1 1

Red capsicum 1 medium (~92g) 2 3 4 5

Tomato paste Tablespoon 4 5 6 7

Beef stock Cup 2/3 1 1 1/3 1 2/3

Cheese Gram 400 600 800 1000

Tortillas 1 20 30 40 50

Notes




Chuck steak, in 2cm cubes Kilogram 1.2 1.8 2.4 3.0

Onion, chopped 1 medium (~80g) 2 3 4 5

Carrot, coarsely chopped 1 medium (~60g) 8 12 16 20

Potato, Desiree, in 3 cm cubes 1 small (~77g) 8 12 16 20

Celery, chopped 1 stalk (40g) 8 12 16 20

Beef stock Cups 6 9 12 15

Tomato pasta Tablespoon 4 6 8 10

Thyme Teaspoon 2 2 3 3

Wholemeal roll Small 10 20 30 40

One child size serve of beef and vegetable casserole provides:

0 child size

serves

2 child size

serves

1 child size serve 1 child size serve 0 child size

serves

• Provide 1 small boiled potato, this is equivalent to 1 child size serve of vegetables

• Provide extra ½ small whole meal bread roll, this is equivalent to 1 child size serve of breads, cereal, rice, pasta and noodles

1. Heat 2 teaspoons of oil in a saucepan over high

heat. Add half the beef. Cook, stirring, for 3

minutes or until browned. Set aside. Repeat with

oil and remaining beef.

2. Reduce heat to medium. Add remaining 2

teaspoons oil and onion. Cook, stirring, for 2

minutes or until tender. Add vegetables. Cook, stirring, for 1 minute.

3. Return beef to saucepan with stock, paste and

thyme. Bring to the boil. Reduce heat to low.

Cover. Cook for 1 hour or until meat and

vegetables are tender.

Notes



1. Heat half of oil in a saucepan over high heat.

Add mince. Cook, stirring, for 10 minutes or

until browned. Remove mince to a plate.

2. Reduce heat to medium. Add remaining oil to

saucepan. Add onion, carrots, celery, bay leaf,

and salt and pepper. Cook, stirring often, for 5

minutes.

3. Stir in paste, sauce, stock and mince. Bring to

the boil. Cover. Simmer over low heat, stirring

occasionally, for 30 minutes. Remove bay leaf.

Spoon into ovenproof dishes. Place onto an

oven tray.

4. Preheat oven to 180°C. Cook potatoes and pumpkin in a saucepan of boiling salted water

for 10 minutes or until tender. Drain. Return

to saucepan over low heat, shaking saucepan

for 1 minute or until any remaining water

evaporates. Remove from heat. Add 2/3 of

margarine. Mash.

5. Spread mash over mince mixture. Dot with

remaining margarine. Bake for 30 minutes or

until golden. Serve.

Olive Oil Tablespoon 4 5 ½ 7.5 9

Lean minced beef Kilogram 1.2 1.8 2.4 3.0

Brown onion, finely chopped 1 medium (~80g) 1 1 ½ 2 2 ½

Carrot, peeled and grated 1 medium (~60g) 2 3 4 5

Celery, chopped. 1 stick (~40g) 1 1 ½ 2 2 ½

Potatoes, peeled and chopped Grams 720 1080 1440 1800

Butternut pumpkin, peeled, deseeded,

diced

Grams 640 960 1280 1600

Bay leaf 1 1 1 1

Tomato paste Cup 1/3 ½ ¾ 1

Worcestershire sauce Tablespoon 1 1 ½ 2 2 ½

Beef stock Cup 1¼ 2 2 ¾ 3 1/3

Margarine Gram 90 135 180 225

One child size serve of beef, potato and pumpkin bake provides:

0 child size

serves

2 child size

serves

1 child size serve 0 child size serves 0 child size

serves

• Serve with a side salad (40g of salad= 1 child size serve of vegetables)

• Serve with ½ a bread roll (1 child size serve of breads, cereals, rice, pasta and noodles)

Notes



Carrot, finely chopped 1 medium (~60g) 5 7½ 10 12 ½

Potatoes, peeled and

chopped

Kilogram 0.8 1.2 1.6 2.0

Mushrooms, finely chopped Grams 240 360 480 600

Onion, finely chopped 1 medium (~80g) 5 7½ 10 12 ½

Lean beef mince Kilograms 1.2 1.8 2.4 3.0

Milk Tablespoon 4 6 8 10

Basil, chopped Tablespoon 1 1 ½ 2 2 ½

Pasta sauce, tomato Kilogram 1.2 1.8 2.4 3.0

One child size serve of bolognaise pie:

0 child size

serves

2 child size

serves

1 child size serve 0 child size serves 0 child size

serves

Serve with a side salad (40g of salad= 1 child size serve of vegetables)

Serve with ½ a breadroll (1 child size serve of breads, cereals, rice, pasta and noodles)

1. Preheat oven grill to medium-hot. Heat a

non-stick frying pan over medium-high heat.

Spray with olive oil spray and add carrot and

onion. Cook for 4 minutes or until tender.

Add mince and cook for a further 5 minutes

until meat is browned. Add pasta sauce,

mushrooms and basil. Simmer for 10 minutes

until reduced slightly.

2. Meanwhile, steam or boil the potatoes for 10

minutes or until soft. Drain and keep warm.

3. Spoon mince mixture into oven proof dish.

Mash the potato roughly and mix milk. Top

mince mixture with mash. Place under grill

for 1 minute or until lightly golden on top.

Serve immediately.

Notes

••

varieties.



Olive Oil Tablespoon 4 5 ½ 7.5 9

Green onions, thinly sliced 1 medium (~40g) 2½ 3 ¾ 5 6 ¼

Brown onions, thinly sliced 1 medium (~80g) 7½ 11 ¼ 15 18 ¾

Red kidney beans (canned),

drained and rinsed

Kilogram 0.8 1.2 1.6 2.0

Garlic Clove 3 4 5 6


Concentrated tomato paste Gram 140 210 280 350

Pasta sauce, tomato Cups 6 9 12 15

Basil, chopped Tablespoon 1 1 ½ 2 2 ½

Thyme, chopped Tablespoon 1 1 ½ 2 2 ½

Chilli powder (or to taste) Teaspoon 1/2 1/2 1 1

Rice Cup 3 1/3 5 6 2/3 8 1/3

One child size serve of Chilli Con Carne with Rice

0 child size

serves


serves

• Top with diced tomato (40g of tomato= 1 child size serve of vegetables)

• Provide extra serve of rice (1/2cup of cooked rice= 1 child size serve of bread, cereals, rice, pasta or noodles)

1. Heat oil in a large saucepan over medium heat. Add onions and garlic and cook for 5 to 6

minutes or until soft. Add mince. Cook, stirring

with a wooden spoon to break up mince, for 15

minutes or until browned.

2. Add tomato paste, pasta sauce, basil, thyme,

chilli powder, and kidney beans. Bring to the

boil. Reduce heat to medium-low and simmer,

uncovered, for 35 to 40 minutes or until sauce

thickens. Remove from heat. Remove sauce to a

bowl and set aside

3. Spoon ½ cup of cooked rice into bowls. Top with

chilli con carne. Serve.

Notes

(½ cup of cooked rice= 1 child size serve of bread, cereals, rice, pasta or noodles)



Veal mince Kilogram 0.6 0.9 1.2 1.5

Pork mince Kilogram 0.6 0.9 1.2 1.5

Onion, grated 1 medium

(~80g)

2 3 4 5

Diced tomatoes, canned Kilogram 1.4 2.1 2.8 3.5

Chicken stock Cup 1 ½ 2 ¼ 3 3 ¾

Basil leaves, finely chopped Cup 1/3 ½ ¾ 1

Fresh white bread crumbs Cup 1 1 ½ 2 2 ½

Pasta Cup 5 7½ 10 12½

One child size serve of meatballs in rich tomato sauce with pasta:

0 child size

serves


serves

• Top with diced tomato (40g of tomato= 1 child size serve of vegetables)

• Provide extra serve of pasta (½ cup of cooked pasta= 1 child size serve of bread, cereals, rice, pasta or noodles)

1. Combine veal and pork mince, onion, breadcrumbs,

basil and pepper in a large bowl. Roll tablespoonfuls

of mince mixture into balls.

2. Place meatballs on a tray lined with baking paper.

Cover and refrigerate for 15 minutes or until firm.

3. Combine tomatoes and stock in a deep frying pan.

Bring slowly to the boil over medium heat. Drop meatballs into tomato mixture.

4. Reduce heat to low and simmer, uncovered, for 25

to 30 minutes or until meatballs are cooked

through.

5. Bring water to boil in saucepan and add pasta.

6. Place ½ cup of pasta in bowls. Spoon over

meatballs. Serve.

Notes



Oil Tablespoon 4 5 ½ 7 ½ 9


Singapore noodles Grams 250 375 500 625

Onion, cut into 3cm lengths 1 medium

(~80g)

8 12 16 20

Bean sprouts Cup 3 4 ½ 6 7 ½

Broccoli, cut into 5ths 1 bunch 2 3 4 5

Lebanese cucumber 1 whole (~96g) 2 3 4 5

Chicken stock Cup ½ ¾ 1 1 ¼

Blackbean sauce Tablespoon 2 3 4 5

Hoisin sauce Tablespoon 1 1 ½ 2 2 ½

One child size serve of minced beef and black bean noodles:

0 child size

serves


serves

Serve with extra bean sprouts and cucumber (40g per child= 1 child size serve of vegetables)

Serve with extra noodles (1/2 cup of noodles per child= 1 child size serve of breads, cereal, rice, pasta or noodles)

1. Combine black bean sauce, hoisin sauce and stock

in a jug. Place noodles in a heatproof bowl. Cover with warm water. Stand for 3 minutes. Drain.

Separate noodles.

2. Heat a wok over high heat until hot. Add half of oil

and mince. Cook, stirring, for 2 to 3 minutes or until

browned. Transfer to a plate and cover to keep

warm.

3. Add remaining oil, broccoli and onion to wok. Stir-

fry for 3 to 4 minutes or until broccoli is tender.

Add noodles, sauce mixture and mince. Cook,

tossing, for 2 minutes or until heated through. Add

additional water if too dry. Spoon into serving

bowls. Top with bean sprouts and cucumber.

Notes

(½ cup of cooked rice= 1 child size serve of bread, cereals, rice, pasta or noodles)




Lean lamb mince Kilogram 0.4 0.6 0.8 1.0

Onion, chopped 1 medium (~80g) 5 7.5 10 12.5

Red capsicum, diced 1 medium (~92g) 4.5 6.5 8.5 11

Zucchini, diced 1 medium (~100g) 4 6 8 10

Carrot, diced 1 medium (~60g) 7 10 13 17

Cheese, grated Grams 400 600 800 1000

Pasta sauce, tomato Litre 0.8 1.2 1.6 2.0

Italian herbs Tablespoon 0.5 1 1.5 2

Cornflour Grams 10 20 30 40

Brown sugar Tablespoon 0.5 1 1.5 2

Pasta Cup 5 7 ½ 10 12½

One child size serve of Rainbow Lamb:

0 child size

serves


serves

• Serve with steamed vegetables e.g. broccoli, cauliflower. (40g per child= 1 child size serve of vegetables)

• Serve with extra pasta (½ cup per child= 1 child size serve of breads, cereal, rice, pasta or noodles)

1. Boil pasta until cooked al dente. Drain well.

2. Fry onion and dry herbs for 5 minutes in some oil.

Add mince and cook until brown.

3. Add zucchini and capsicum. Cook for a further 5

minutes.

4. Add pasta sauce and mix well. Bring to the boil then

reduce heat and simmer for 10 minutes.

5. In the meantime, boil carrots in just enough water

to cover. Add to the other mixture with water and

brown sugar.

6. Dissolve corn flour in a little bit of water and add to the pot. Stir until the sauce thickens.

7. Place pasta in dish(es). Add sauce on top and mix

slightly to incorporate. Top with grated cheese.

Notes

e.g. broccoli, cauliflower (40g per child = 1 child size serve of vegetables)



Lean beef strips Kilograms 1.2 1.8 2.4 3.0

Onion, finely diced 1 medium

(~80g)

2

(~160g)

3

(~240g)

4

(~320g)

5

(~400g)

Celery, grated 1 stalk (~40g) 10

(~400g)

15

(~600g)

20

(~800g)

25

(~1000g)

Carrots, grated 1 medium

(~80g)

8

(~640g)

12

(~960g)

16

(~1280g)

20

(~1600g)

Fresh cooking tomatoes,

chopped

1 medium

(~160g)

2 ½

(~400g)

3 ¾

(~600g)

5

(~800g)

6 ¼

(~1000g)

Bay leaves Leaf 1 1 2 2

Gravy powder (low salt) Grams 100 150 200 250

Water Litres 2 3 4 5

One child size serve of slow cooked beef casserole with vegetables:

0 child size

serves


serves

• Serve with diced boiled/steamed potatoes (1 small/ ½ medium potato= 1 child size serve of vegetables)

1. Sauté onions, celery and carrots until soft.

Place in large stockpot or casserole dish.

2. Add beef strips, bay leaves, tomato and

pepper.

3. Cover with water and bring to the boil.

Reduce to gently simmer until meat is tender.

4. Simmer uncovered until stock reduces then

add gravy powder. Simmer uncovered until

sauce thickens.

Notes



Vegetable oil Tablespoon 2 2 3 3


Onion, chopped Medium (~80g) 1 1/3

2

2 2/3

3 1/3

Celery, chopped Stalks (~40g) 2 2/3 4 5 1/3 6 2/3

Red capsicum, chopped Medium (~92g) 1 1/3 2 2 2/3 3 1/3

Carrots, cut into julienne

strips

Medium (~80g) 5 ¼ 8 10 ¾ 13 ½

Zucchini, chopped Medium (~100g) 2 3 4 5

Bean sprouts Grams 335 500 665 830

Lettuce leaves Leaf 20 30 40 50

Soy sauce (low salt) Teaspoon 2 2 3 3

Teriyaki sauce Millilitres 70 100 130 160

Oyster sauce (low salt) Tablespoon 3 4 5 6

Noodles Grams 250 375 500 625

One child size serve of Sang Choy Bow:

0 child size

serves


serves

• Serve with a side salad e.g. lettuce and diced tomato (40g salad per child= 1 child size serve of vegetables)

• Serve with slice of whole meal bread (1 slice of bread per child= 1 child size serve of breads, cereal, rice, pasta or noodles)

1. Fry onion and meat (you may need to cook

the meat in smaller batches). Stir well to

break up any lumps.

2. Add celery, capsicum, carrot and zucchini

along with the soy, teriyaki and oyster

sauces, stirring well to brown meat and cook

vegetables.

3. When all batches are cooked put together

into a saucepan and simmer for a minute or

two.

4. Soak noodles in boiling water for a few

minutes. Strain, then add to the meat and

vegetable mix, along with the bean sprouts.

5. Serve in lettuce cups.

Notes


Documents

€¦ · Mushrooms, chopped Kilograms 1.2 1.8 2.4 3.0 Plain flour Cup 1 1 ¼ 1 ½ 1 ¾ Beef, cubed Kilograms 1.2 1.8 2.4 3.0 Beef stock (low salt) Cups 3 1/ 3 5 6 2/ 3 8 1/ 3 Worcestershire