CurryChicken F GREEN
SERVES 4
PREP TIME - 30 MINS
COOKING
INGREDIENTS
2 skinless chicken breasts
1 tbsp vegetable oil
1L chicken stock
2 kaffir lime leaves
400ml coconut milk
2 tbsp fish sauce
2 tbsp brown sugar
2 tsp tamarind paste
1 bunch broccolini, halved
400g snow peas, trimmed
Juice of 2 limes
1 cup bean sprouts
400g rice noodles
CURRY PASTE
6 large green chillies
4 garlic cloves
1 shallot
2 lemongrass, white part only
Thumb sized piece of ginger, peeled
1 cup coriander leaves
2 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt
METHOD
1. Roughly chop the curry paste ingredients, place into a food processor and blitz to form a paste.
2. Heat a large, heavy based saucepan over medium heat. Add oil and curry paste and sauté until fragrant.
3. Add chicken stock and lime leaves, bring to the boil and simmer for ten minutes.
4. Add chicken breasts and poach until cooked through. After about ten minutes, remove and shred the meat when cool enough to handle.
5. Add coconut milk and simmer for five minutes. Add fish sauce, sugar and tamarind paste, and taste and adjust seasoning.
6. Add broccolini, snow peas and chicken and simmer until the vegetables are cooked.
7. Cook rice noodles according to packet instructions and drain and place into deep bowls.
8. Divide chicken and vegetables between the bowls. Stir lime juice through the curry, ladle into the bowls and garnish with beansprouts.
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E. Don Real Diced Bacon or Ham Shredded $13.90kg
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Franks
Cocktail Franks
(Find me in the Deli)
SunPork German Style Knuckle (Find me in the Deli Warmer)
KR Castlemaine Short Cut Bacon
Primo Cheese or Plain Kransky
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BISCUITS & SNACKS
Prawn Tacos F
SERVES 4
PREP TIME - 30 MINS
COOKING TIME - 5 MINS
PESCATARIAN
DAIRY FREE
COOKWAREWITHTHISRECIPE
INGREDIENTS
500g cooked prawns, cleaned & roughly chopped
2 tbsp olive oil
Sea salt & cracked black pepper
2 cups shredded iceberg lettuce
12 mini tortillas
Lime wedges & coriander leaves, to serve
PICKLED RED ONION
1 red onion, finely sliced
½ cup sugar
½ cup white vinegar
½ cup water GUACAMOLE
2 avocados
4 spring onion, finely sliced Juice of 1 lime CHILLI MAYONNAISE
½ cup Kewpie mayonnaise
2 tbsp Sriracha
METHOD
1. For pickled onion, bring sugar, vinegar and water to the boil and pour over the sliced onion in a small bowl. Set aside for 30 minutes and then drain.
2. For guacamole, place avocado flesh into a medium bowl and roughly mash with a fork. Mix through spring onion, lime juice and season with salt and pepper.
3. Mix together the mayonnaise and chilli sauce in a small bowl.
4. Place chopped prawns into a medium bowl and mix through olive oil and salt and pepper.
5. Heat the tortillas either in a low oven, wrapped in foil, or the microwave covered in damp paper towel.
6. To assemble, place a heaped tablespoon of shredded lettuce onto the base of a tortilla. Top with prawns, a teaspoon of guacamole and a few pieces of pickled onion.
7. Arrange the tacos in a serving tray with bowls of extra lettuce, guacamole and pickled onion.
8. Drizzle the tacos with chilli mayonnaise, serve with lime wedges and garnish with coriander.
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