Description
THIS WEEK
INGREDIENTS
- 2 150g Chicken breasts, cubed
- 300g Cauli-rice
- 60g Red onion, chopped
- 2 t Garam masala
- 1 t Cumin, grounded
- ½ t Turmeric, grounded
- 2 t Ginger, grated
- 150g Green beans, trimmed and roughly chopped
- 150g Cherry tomatoes
- ½ Garlic clove, crushed
- 2 T Tomato paste
- 2 Jam tomatoes, grated
- 120ml Greek yoghurt
- 2 t Fresh coriander, chopped
- 2 T Olive oil – from your pantry
- * 1 t UD Salt
Chicken Tikka Curry with Cauli-rice
INGREDIENTS
- 3 T Olive oil – from your pantry
- 160g Quinoa – 500ml boiling water
- 1 T Butter – from your pantry
- ¼ t Red chilli, deseeded and finely chopped
- ¼ t Garlic, crushed
- 2 150g Chicken breasts, butterflied
- 2 T Extra-virgin olive oil – from your pantry
- 150g Cherry tomatoes, halved
- 60g Calamata olives
- 60g Red onion, finely sliced
- 50g Feta cheese, crumbled
- 1 t Mint leaves, chopped
- 1 Lemon, juiced and zested
- 2 t Chicken spice
- * 1 t UD Salt
Griddled chicken with quinoa Greek salad
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 180g Rump
- 200g Pearl onions, halved
- 200g Baby carrots, peeled
- 2 T Honey
- 80g Red quinoa, 500ml boiling water
- 80g White quinoa
- 60ml Balsamic vinegar reduction
- 1 t Flat leaf parsley, chopped
- 1/8 t Rosemary, chopped
- 2 t BBQ spice
- 50g Butter – from your pantry
- * 1 t UD Salt
Grilled rump with balsamic roasted pearl onions and red quinoa
INGREDIENTS
- 3 T Olive oil- from your pantry
- 360g Beef mince
- 80g Red onion, finely chopped
- 1 t Smoked paprika
- ½ t Coriander, grounded
- 1 Garlic clove, crushed
- 2 t Achar spice
- 1 Tomato, chopped
- 80g Cherry tomatoes, cut in half
- 1 T Coriander leaves, roughly chopped
- 1 Lime
- 80g Cabbage, thinly sliced
- 10g Wild rocket
- 100g Grated cheddar
- 1 PKT Chipotle yoghurt
- 1 Yellow pepper, deseeding and cut in half
- 1 Red pepper, deseeding and cut in half
- * 1 t UD Salt
Mexican mince with roasted capsicum and chipotle yoghurt
Delivery 30 MAY
