Description
THIS WEEK

Grilled rump with balsamic roasted pearl onions and red quinoa
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 200g Rump
- 200g Pearl onions, halved
- 200g Baby carrots, peeled
- 2 T Honey
- 160g Red quinoa, 500ml boiling water
- 40ml Balsamic vinegar
- 1 t Flat leaf parsley, chopped
- 1/8 t Rosemary, chopped
- 2 t BBQ spice
- 50g Butter – from your pantry
- * 1 t UD Salt

Mashed Cauliflower Shepherd’s Pie
INGREDIENTS
- 3 T Olive oil – from your pantry
- 60g Onion, chopped
- 1 Carrot, chopped
- ¼ t Pepper
- 1 Garlic clove, crushed
- 250g Lamb mince
- 160ml Tomato pasta sauce
- 1 T Tomato paste
- 2 t Chicken stock mixed with 100ml hot water
- 80g Peas
- 80g Corn
- ½ t Thyme, chopped
- 500g Cauliflower, florets
- 100ml Milk
- * 1 t UD Salt

Pork neck steak and vegetables
INGREDIENTS
- 150g Baby carrots
- 150g Parsnips, peeled and cut in half lengthways
- 100g Fennel bulb, cut in half lengthways
- 3 T Olive oil – from the pantry
- 2 200g Pork neck steaks
- 2 t Wholegrain mustard
- 2 t Maple syrup
- 2 t Pork spice
- 1 T Butter – from your pantry
- Pepper – from your pantry
- * 1 t UD Salt

Roasted chicken with thai green curry sauce
INGREDIENTS
- 20g Green curry paste
- 400ml Coconut milk
- 4 Chicken thighs, skin off
- 40g Red onion, thinly sliced
- 100g Sugar snap peas
- 100g Red pepper, sliced
- 100g Baby marrow, cut into ribbons
- 2 t Thai curry spice
- ½ T Fish sauce
- ½ T Brown sugar
Salsa
- 120g Cucumber – finely diced
- 20g Red onion – finely diced
- 50g Tomato – finely diced
- 2g Coriander leaves, chopped (use half)
- 1 Avocado – cubed
- 1 lime – cut into wedges
- 3 T Olive oil – from your pantry
- ¼ t Pepper – from your pantry
- * 1 t UD Salt
Delivery 1 FEBRUARY