Description
THIS WEEK
Mashed Cauliflower Shepherd’s Pie
INGREDIENTS
- 3 T Olive oil – from your pantry
- 60g Onion, chopped
- 1 Carrot, chopped
- ¼ t Pepper – from your pantry
- 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, frozen
- 80g Corn, frozen
- ½ t Thyme, leaves stripped from stalks
- 500g Cauliflower, florets
- 100ml Milk
- * 1 t UD Salt
Seared beef and black rice poke bowl
INGREDIENTS
- 1 300g Beef rump, cubed
- 2 T Vegetable oil
- 180g Black rice – 550ml boiling water
- 80g Sugar snap peas, trimmed
- 100g Red pepper, sliced
- 120g Carrots, spiralized
- 100g Baby cucumber, sliced into ribbons
- 1 Avocado, cubed
- 2 T Almonds, flaked
- 1 PKT Seared beef marinade (reserve half)
- * 1 t UD Salt
Moroccan fish stew
INGREDIENTS
- 3 T Olive oil – from your pantry
- 80g Onion, thinly sliced
- 1 Garlic, crushed
- ½ T Fresh ginger, grated
- 2 t Grounded cumin
- ½ t Grounded turmeric
- 1 Cinnamon stick
- ⅛ t Cayenne pepper
- 200g Tomatoes chopped, canned
- 2 180g Hake, cut into chunks
- 200g Chickpeas, rinsed and drained
- 1 T Honey
- 2 t Fresh coriander leaves – chopped
- 1 T Flaked almonds, lightly toasted
- 125ml Water
- 2 t Fish spice
- 2 t Tomato paste
- * 1 t UD Salt
Grilled chicken with caramelized balsamic tomatoes
INGREDIENTS
- 3 T Olive oil – from your pantry
- 200g Cherry tomatoes
- 2 T Balsamic vinegar
- 1 Garlic clove, crushed
- 2 150g Chicken breast
- 1 t Cajun spice
- ¼ t Smoked paprika
- 1 Lemon zested and juiced – use to taste
- 3g Basil leaves
- ½ Buffalo mozzarella ball
- 2 T Cashew nuts, toasted
- 1 PKT Chipotle yoghurt
- * 1 t UD Salt
Delivery 1 NOVEMBER