Episode Six: $20 Dinners
Recipe One
Spanish Chorizo Rice
Bold and flavorful, this Spanish Chorizo Rice is the perfect budget-friendly dinner. With smoky chorizo, fresh vegetables, and a touch of smoked paprika, this one-pan dish is hearty, satisfying, and simple to make. Perfect for busy nights or cozy family dinners!
Click play to watch Steph make the recipe
Ingredients:
1 Berg chorizo sausage (125g)
1 tbsp The Olive Tree extra virgin olive oil
2 garlic cloves, crushed
1 small red onion, diced
1 small capsicum, diced
½ bunch spring onions, chopped
3 tbsp Stonemill smoked paprika
1 cob of corn (kernels removed)
2 cups Chefs’ Cupboard chicken stock
1 x 400g can Remano diced tomatoes
1½ cups Imperial Grain White Rice
Stonemill salt and black pepper to taste
Method
Cook the Chorizo:
Dice the chorizo and fry in a frypan over medium-high heat until it starts to release its oils.
Add the Vegetables:
Dice the onion and add it to the pan, stirring to combine.
Chop the capsicum and add to the pan, mixing well. Lower the heat if necessary.
Add chopped spring onions and stir.
Slice kernels off the cob and add them to the pan, stirring to combine.
Add Seasonings:
Stir in crushed garlic and smoked paprika, cooking for 1–2 minutes to release the flavors.
Combine the Ingredients:
Add diced tomatoes and chicken stock, stirring to mix.
Stir in the rice and bring to a simmer.
Cook the Rice:
Cover the pan with a lid and cook on low heat for 20 minutes, or transfer the pan to an oven preheated to 180°C and bake for 20–25 minutes.
Finish and Serve:
Check the seasoning, adding salt and pepper as needed.
Serve hot and enjoy this hearty, flavorful dish.
Recipe Two
Apricot Chicken
Sweet, savory, and utterly comforting, this Apricot Chicken is a budget-friendly classic that’s perfect for any night of the week. Tender chicken thighs and hearty vegetables simmered in a creamy, apricot-infused sauce create a dish that’s both rich in flavor and easy to prepare.
Click play to watch Steph make the recipe
Ingredients:
1.5kg Willowton free range chicken thighs
1 cup White Mill plain flour (for coating chicken)
Stonemill salt and pepper to taste
1 small brown onion, sliced
2 carrots, roughly chopped (skin on)
2 large white potatoes, diced into small cubes (skin on)
2 tsp Stonemill minced garlic
1 x 400ml Sweet Valley Apricot halves
200ml Farmdale thickened cream
1 sachet Simplee French onion soup mix
2 sachets Imperial Grain basmati fragrant white rice (microwaveable)
1 tbsp The Olive Tree extra virgin olive oil
Stonemill salt to taste
Method
Prepare the Chicken:
Season the flour with salt and pepper.
Coat the chicken thighs in the seasoned flour.
Brown the Chicken:
Heat olive oil in a heavy-based pan over medium heat.
Brown the chicken on both sides, then remove from the pan and set aside.
Cook the Vegetables:
In the same pan, add onion, carrots, and potatoes. Cook for a few minutes until they begin to soften.
Add crushed garlic and stir.
Combine and Simmer:
Sprinkle the French onion soup mix over the vegetables and stir to combine.
Add the apricot halves (with syrup) and thickened cream, stirring gently.
Return the chicken to the pan, nestling it among the vegetables.
Cook Until Tender:
Simmer for 15 minutes, or until the sauce has reduced and thickened, the chicken is cooked through, and the vegetables are tender.
Serve:
Heat the rice according to packet instructions.
Plate the apricot chicken with a serving of rice and enjoy.
Recipe Three
Cottage Pie with Sweet Potato Mash
Warm, comforting, and full of flavor, this Cottage Pie with Sweet Potato Mash is the perfect budget-friendly family meal. A rich beef filling topped with creamy sweet potato mash and baked to golden perfection—this dish is sure to please everyone at the table.
Click play to watch Steph make the recipe
Ingredients
Filling:
1kg Jindurra Station Beef mince
1 carrot, diced
1 celery stalk, diced
1 small brown onion, diced
1 tsp Stonemill minced garlic
2 tbsp Remano tomato paste
2 tbsp Coleway Worcestershire sauce
1 x 400g Remano Australian diced tomatoes
1 tsp Chefs’ Cupboard beef stock powder
½ cup Market Fare frozen garden peas
Stonemill salt and pepper to taste
Sweet Potato Mash:
4 large white potatoes, peeled and chopped
1 small sweet potato, peeled and chopped
4 tbsp Pure Valley butter
2 tbsp Farmdale milk
Stonemill salt and white pepper to taste
1 tomato, sliced (for topping)
Hello, World!
Method
Prepare the Sweet Potato Mash:
Boil potatoes and sweet potato in salted water until tender (15–20 minutes).
Drain and return to the pot. Add butter, milk, salt, and pepper.
Mash until smooth and set aside.
Make the Filling:
Heat olive oil in a large skillet over medium heat.
Add onion, celery, and carrot. Cook until softened.
Stir in garlic and cook for 30 seconds.
Add beef mince and cook until browned (6–8 minutes).
Stir in tomato paste, Worcestershire sauce, diced tomatoes, and beef stock powder. Simmer for 10 minutes, allowing the mixture to thicken.
Mix in frozen peas and season with salt and pepper to taste.
Assemble the Pie:
Preheat oven to 180°C.
Spread the meat filling evenly into a baking dish.
Top with the mashed sweet potatoes, spreading evenly. Use a fork to create texture.
Place tomato slices on top of the mash.
Bake:
Bake for 25–30 minutes, or until the top is golden and slightly crisp.
Serve:
Let cool slightly before serving. Enjoy this hearty, comforting dish!
That’s a Wrap for Episode 6: $20 Dinners
That’s a wrap for Episode 6: $20 Dinners! This week, we’ve shown how to create delicious, hearty meals that feed the whole family without stretching your budget. From the smoky Spanish Chorizo Rice to the sweet and savory Apricot Chicken and the comforting Cottage Pie with Sweet Potato Mash, these recipes prove that great dinners can be affordable and satisfying.