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Health

Recipes From Jail Dinners

By

Caitlin

Caitlin writes from Mid North Coast Correctional Centre, New South Wales.

Chicken Kebab Marinade

1 part = 1 tablespoon

Ingredients:

  • Soy sauce (2 parts)
  • ABC sauce (1 part)
  • Honey (1 part)
  • Garlic (1 tsp)

Method:

  1. Shredded chicken (Enough for 1 person, use more if eating with others)
  2. Mix together, use water (a little) if needed

Ham Carbonara

Feeds about 8 people.

Ingredients:

  • 2 packets of carbonara pasta
  • Ham (from ham/salad dinners  –  use enough from 6 dinners)
  • 1 cream
  • ½ packet rice stick noodles
  • Mixed herbs

Method:

  1. Cut the rinds off the ham. Dice into small pieces and cook on the cooktop with butter and  garlic.
  2. Cook up the carbonara packs in separate mixing bowls.
  3. Break rice stick noodles up and cook in hot water for 5–10 mins. Drain and add half into each carbonara.
  4. Add cream (½ into each bowl) towards the end of microwaving carbonara pasta.
  5. Once pasta is finished cooking in the microwave, add bacon and herbs into the pasta. Mix thoroughly.

Chicken Kebab Marinade

1 part = 1 tablespoon

Ingredients:

  • Soy sauce (2 parts)
  • ABC sauce (1 part)
  • Honey (1 part)
  • Garlic (1 tsp)

Method:

  1. Shredded chicken (Enough for 1 person, use more if eating with others)
  2. Mix together, use water (a little) if needed

Ham Carbonara

Feeds about 8 people.

Ingredients:

  • 2 packets of carbonara pasta
  • Ham (from ham/salad dinners  –  use enough from 6 dinners)
  • 1 cream
  • ½ packet rice stick noodles
  • Mixed herbs

Method:

  1. Cut the rinds off the ham. Dice into small pieces and cook on the cooktop with butter and  garlic.
  2. Cook up the carbonara packs in separate mixing bowls.
  3. Break rice stick noodles up and cook in hot water for 5–10 mins. Drain and add half into each carbonara.
  4. Add cream (½ into each bowl) towards the end of microwaving carbonara pasta.
  5. Once pasta is finished cooking in the microwave, add bacon and herbs into the pasta. Mix thoroughly.
This
article
was originally printed in the
March 2025
edition of About Time.
Republished with permission from Inside Time

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