Description
THIS WEEK
Chicken and bok choy stir fry
INGREDIENTS
- UD Chicken marinade
- 2 150g Chicken breast, sliced
- 4 T olive oil – from your pantry
- 6 Bok choi, sliced in half
- 1 Small red chili, seeded and sliced – to taste
- 200g Brown basmati rice – 450ml boiling water
- 100g Red onion, sliced
- 1 Red pepper deseeded and sliced
- 1 T Coriander leaves, roughly chopped
- 1 Fresh lemon
- * 1 t UD Salt
Chicken thighs with mushrooms and brown rice
INGREDIENTS
- 4 Chicken thighs – bone in
- 100g White onion, chopped
- 2 Garlic cloves, crushed
- 2 T Oregano leaves, chopped
- 150g Button mushrooms – whole
- 1 T Thyme leaves, chopped
- 2 T Chicken stock powder
- 300ml Cream
- 200g Brown basmati rice – 450ml boiling water
- 1 Lemon – use to taste
- 2 t Parsley
- * 1 t UD Salt
Harissa baked fish with bulgur wheat
INGREDIENTS
- 3 T Olive oil – from your pantry
- 2 Medium-large ripe tomatoes, quartered
- 1 Yellow pepper, deseeded and cut into 2cm chunks
- 200g Bulgur wheat – 450ml boiling water
- 1 T Pine nuts
- 1 Lemon – use to taste
- ½ Spring onions, thinly sliced
- 2 t Coriander leaves
- 2 180g Line fish
- 2 t Harissa paste
- 100g Broccoli, florets – cut in half
- 80ml Yoghurt, to serve
- 2 t Veggie spice
- * 1 t UD Salt
Sweet and sour pork chop with Asian noodles and Pak choy
INGREDIENTS
- 2 200g Pork chops
- 100ml Sweet and sour sauce
- 1 Clove Garlic, crushed
- 1 t Sage, chopped
- 160g Chinese noodles
- 6 pieces Bok choi, cut into quarters
- 30g Baby spinach
- 120g Tenderstem broccoli
- 3 T Soy
- 1 t Coriander leaves, chopped
- 30g Red onion, chopped
- 1 Tomato, deseeded and chopped
- 1 t Rice vinegar
- 2 T Olive oil – from your pantry
- 1 T Sesame oil
- * 1 t UD Salt
Delivery 2 NOVEMBER
