Description
THIS WEEK
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
