Description
THIS WEEK
Sticky chicken with rice noodles and pineapple salad
INGREDIENTS
- 100g Thin rice noodles
- 200g Pineapple, cubed
- 1 Small gem lettuce
- 2 Radishes, halved and sliced
- 80g Cucumber, cubed
- 2g Coriander leaves
- 4 Skinless, boneless chicken thights
- 2 t Chinese five-spice
- 1 T Sesame oil
- 3 T Olive oil – from your pantry
- 1 T Sweet chilli sauce
- 1 t Hoisin sauce
- 2 t Sesame seeds
- 1 PKT Salad dressing
- * 1 t UD Salt
Tandoori pork with pan fried potato, onion and red pepper
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 200g pork chops
- 1 Pkt Tandoori marinade
- 2 Potatoes, cubed
- 100g Butter – from your pantry
- 1 Red pepper, deseeded, cut into small blocks
- ½ Red onion, cut into wedges
- 1 Garlic clove, crushed
- 1 t Vegetable stock powder
- 1 t Parsley, chopped
- * 1 t UD Salt
Teriyaki Beef Stir Fry
INGREDIENTS
- 120ml Olive oil – from your pantry
- 3 Medium Potatoes, peel and quarter
- 2 200g Beef rump, cut into strips
- 300g Stir fry vegetable mix
- 2 t Sesame seeds
- 2 t Potato spice
- 80ml Beef and stir fry sauce
- * 1 t UD Salt
Tuna penne with capers
INGREDIENTS
- 3 T Olive oil – from your pantry
- 200g Penne
- 45g Capers, drained
- 90g Green olives, stuffed with pimento
- 15g Sundried tomatoes, with oil, roughly chopped
- ½ Lemon, zested and juiced
- 200g Tinned tuna, drained
- 30g Grated parmesan
- 2 t Basil leaves, chopped
- * 1 t UD Salt
