MENU 34
November 8, 2018

YOUR ULTIMATE MENU 34   |   12th NOVEMBER 2018

Start the week off well with a fresh and flavoursome salad. The baked ricotta rounds and lemon and thyme dressing really take this chicken salad up a notch. Next on the menu are creamy mushroom and spinach pies - a delicious vegetarian meal served with sautéed broccolini. Summer rolls aren’t usually a top pick for me but these steak summer rolls are full of yummy ingredients and paired with an irresistible peanut dipping sauce.
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety and use of fresh ingredients):
Chicken and Baked Ricotta Salads • Creamy Mushroom and Spinach Pies • Steak Summer Rolls.

BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
A Riesling would be best.

OTHER NOTES:
When you are zesting the lemon for the chicken and baked ricotta salads, don't forget to save some zest for the broccolini in the pies recipe!
You are likely to have some spare spring onions - try thinly slicing them and adding to the chicken and baked ricotta salads.
Looking for other recipes to use up the miso paste? Try this popular miso chicken with crunchy apple slaw and this hearty seafood chowder.

Leave a Reply

Your email address will not be published. Required fields are marked *

Login

Lost your password?