MENU 123
YOUR ULTIMATE MENU 123 | 19th OCTOBER 2020
Out with the old and in with the new! What’s cooking this week? First up - apricot chicken filo parcels. Apricot, chicken and cream cheese is a classic flavour combination, and it works a treat in these tasty pastries. Next on the menu is a fresh and interesting meal of sticky pork fillet, rice and bok choy slaw. It’s both easy and delicious. Round out the week with vegetarian pumpkin fritters. With feta, parmesan and sour cream, they’re oh so moreish. A simple roast asparagus salad is the perfect addition.
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety and use of fresh ingredients):
Apricot Chicken Filo Parcels • Sticky Pork Fillet • Pumpkin Fritters.
BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
A Pinot Gris.
OTHER NOTES:
Have some leftover spinach, rocket and Asian slaw (+ the dressing that came with it)? Make another simple meal by combining into one big salad and tossing with the coleslaw dressing. Perfect served with barbecued sausages and fresh bread!
Apricot Chicken Filo Parcels • Sticky Pork Fillet • Pumpkin Fritters.
BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
A Pinot Gris.
OTHER NOTES:
Have some leftover spinach, rocket and Asian slaw (+ the dressing that came with it)? Make another simple meal by combining into one big salad and tossing with the coleslaw dressing. Perfect served with barbecued sausages and fresh bread!