Description
THIS WEEK
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 150g Chicken breasts, cut into strips
- 90ml Buttermilk
- 100g Carrots, julienne cut
- 100g Zucchini, julienne cut
- 100g Baby corn, halved lengthways
- 100g Red cabbage, shredded
- 90ml Sweet chilli sauce
- 1 T Rice vinegar
- 2 t Sesame seeds
- 200g Jasmine rice – 450ml boiling water
- 2 t Chicken spice
- * ½ t UD Salt
Buttermilk chicken stir fry
INGREDIENTS
- 3 T Olive oil – from your pantry
- 200g Shell pasta
- 200g Chorizo, sliced thinly
- 120g Exotic mushrooms
- 50g Spinach, roughly chopped
- ½ Garlic clove, crushed
- 1 T Red wine vinegar
- 100g Lentils
- 8 Bocconcini mozzarella
- 150g Yoghurt
- 50ml Fresh cream
- ½ Lemon
- 80ml Pasta water
- * 1 t UD Salt
Chorizo, lentil and bocconcini pasta
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 150g Pork fillet
- 1 t Chinese 5 spice
- 500ml Sweet and sour broth
- 1 Lime – use to taste
- 6 Bok choi, halved
- 150g Udon noodles
- 5g Coriander, roughly chopped
- 1 Spring onion, sliced
- 100g Shiitake mushrooms, sliced
- 80g Mange tout
- 80g Edamame beans
- * 1 t UD Salt
Pork fillet with noodles, vegetables and sweet and sour broth
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 180g Rump steak
- 1 t Rosemary, leaves stripped from stalks
- 30g Butter – from your pantry
- 300g Baby potatoes
- 200g Green beans, trimmed
- 2 Garlic cloves, crushed
- 1 t Dried thyme
- 30g Parmesan, grated
- 2 t Steak spice
- * ½ t UD Salt
