MIX BOX

If you are not set on any one style of eating and love to experiment, then this is for you. Choose any 4 meals from the Classic, Low-GI and Veggie box to make your own individual menu for the week.

ON THE MENU

Next delivery: Monday 2 November 2020. Please order before 11 am on Wednesday 28 October 2020

R590 for 2 people for 4 meals | R1050 for 4 people for 4 meals
Beer battered fish and chips with mushy peas
INGREDIENTS
  • 2 Potatoes, peeled and cut into chips
  • 600ml Sunflower oil, for deep-frying – from your pantry
  • 2 180g Hake
  • 75g Plain flour
  • 25g Plain flour and ½ t BBQ spice mix for dusting
  • 140ml Cold beer
  • ½ T baking powder
  • 2 t Fresh mint, chopped
  • 30g Butter – from your pantry
  • 300g Peas
  • 1 Lemon
  • 2 t Fish spice
  • * 1 t UD Salt
Chicken with a creamy sun-dried tomato sauce
INGREDIENTS
  • 2 150g Chicken breast
  • 200g Brown rice
  • 3 T Butter – from your pantry divided
  • 2t Oregano, chopped
  • 60g Onion, finely chopped
  • ½ Cloves garlic, crushed
  • 3 T Sun-dried tomato pesto
  • 2 t Chicken stock powder, mixed 125ml hot water
  • 125ml Cream
  • 30g Parmesan cheese, grated
  • 80g Spinach, roughly chopped
  • 1 t Parsley, chopped
  • Pepper to taste
  • * 1 t UD Salt
Chorizo, lentil and bocconcini pasta
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Small shell pasta
  • 200g Chorizo, sliced thinly
  • 120g Exotic mushrooms
  • 50g Baby spinach
  • ½ Garlic clove, crushed
  • 1 T Red wine vinegar
  • 100g Lentils
  • 100g Bocconcini mozzarella
  • 150g Yoghurt
  • 50ml Fresh cream
  • ½ Lemon
  • 100ml Pasta water
  • * 1 t UD Salt
Prime rump steak with creamy broccoli and polenta
INGREDIENTS
  • 2 200g Prime rump steak
  • 120ml Cream
  • 300g Broccoli
  • 160g Polenta – 500ml boiling water
  • 2 t BBQ spice
  • 30g Grated parmesan cheese
  • 2 t Parsley, chopped
  • 2 t Veggie spice
  • * 1 t UD Salt
Chicken and bok choy stir fry
INGREDIENTS
  • UD Chicken marinade
  • 2 150g Chicken breast, sliced
  • 4 T olive oil – from your pantry
  • 6 Bok choi, sliced in half
  • 1 Small red chili, seeded and sliced – to taste
  • 200g Brown basmati rice – 450ml boiling water
  • 100g Red onion, sliced
  • 1 Red pepper deseeded and sliced
  • 1 T Coriander leaves, roughly chopped
  • 1 Fresh lemon
  • * 1 t UD Salt
Chicken thighs with mushrooms and brown rice
INGREDIENTS
  • 4 Chicken thighs – bone in
  • 100g White onion, chopped
  • 2 Garlic cloves, crushed
  • 2 T Oregano leaves, chopped
  • 150g Button mushrooms – whole
  • 1 T Thyme leaves, chopped
  • 2 T Chicken stock powder
  • 300ml Cream
  • 200g Brown basmati rice – 450ml boiling water
  • 1 Lemon – use to taste
  • 2 t Parsley
  • * 1 t UD Salt
Harissa baked fish with bulgur wheat
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 Medium-large ripe tomatoes, quartered
  • 1 Yellow pepper, deseeded and cut into 2cm chunks
  • 200g Bulgur wheat – 450ml boiling water
  • 1 T Pine nuts
  • 1 Lemon – use to taste
  • ½ Spring onions, thinly sliced
  • 2 t Coriander leaves
  • 2 180g Line fish
  • 2 t Harissa paste
  • 100g Broccoli, florets – cut in half
  • 80ml Yoghurt, to serve
  • 2 t Veggie spice
  • * 1 t UD Salt
Sweet and sour pork chop with Asian noodles and Pak choy
INGREDIENTS
  • 2 200g Pork chops
  • 100ml Sweet and sour sauce
  • 1 Clove Garlic, crushed
  • 1 t Sage, chopped
  • 160g Chinese noodles
  • 6 pieces Bok choi, cut into quarters
  • 30g Baby spinach
  • 120g Tenderstem broccoli
  • 3 T Soy
  • 1 t Coriander leaves, chopped
  • 30g Red onion, chopped
  • 1 Tomato, deseeded and chopped
  • 1 t Rice vinegar
  • 2 T Olive oil – from your pantry
  • 1 T Sesame oil
  • * 1 t UD Salt
Chickpea curry with Basmati
INGREDIENTS
  • ½ Small red chili, finely chopped – to taste
  • 1 Garlic clove, crushed
  • 1 t Fresh ginger, grated
  • 100g Onion, finely chopped
  • 30ml Canola oil—from your pantry
  • 1 t Ground coriander
  • 1 t Ground cumin
  • ½ t Ground turmeric
  • 400g Tinned chopped tomatoes
  • 400 Chickpeas, rinsed
  • ½ t Garam masala
  • 200g Basmati rice – 450ml boiling water
  • 2 t Fresh coriander
  • * 1 t UD Salt
Fettucine Alfredo & Artichokes
INGREDIENTS
  • 200g Marinated artichokes
  • 200g Fettucine
  • 50g Spinach, chopped
  • 120ml Cream
  • 8 Cherry tomatoes, halved
  • ⅛ t Nutmeg
  • ½ t Garlic, crushed
  • 1 T Butter – from your pantry
  • 30g Parmesan, grated
  • * 1 t UD Salt
Mexican lentil quesadillas
INGREDIENTS
  • 200g Red lentils
  • 1 T Vegetable stock to 500ml water
  • 160g Matured cheddar, grated
  • 4 Medium tortillas
  • 100g Corn kernels
  • ½ Red pepper, roughly diced
  • 1 T Olive oil – from your pantry
  • 50g Onion, finely chopped
  • ½ Garlic clove, crushed
  • 10g Spring onion, sliced
  • 1 Pkt Mexican lentil spice mix
  • 100ml Sour cream

 

Salsa

  • 1 Salad tomato, diced
  • ½ Red onion, diced
  • 60g Cucumber, diced
  • ½ lime
  • * 1 t UD Salt
Tofu and edamame noodle bowl with caramelized coconut broth
INGREDIENTS
  • 1 Jalapeño pepper, grated
  • 1 t Fresh ginger, grated
  • 200ml Coconut milk
  • 1 Garlic clove, crushed
  • 200g Firm tofu, cut into 2cm cubes
  • 200g Rice noodles
  • 250g Frozen edamame
  • 1 t Vegetable stock mixed with 15ml fresh lime juice
  • 100g Baby spinach
  • 2 T Dry-roasted peanuts, chopped
  • * 1 t UD Salt

Delivery 2 november

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