MENU 84
November 14, 2019

YOUR ULTIMATE MENU 84   |  18th NOVEMBER 2019

This week’s menu begins with a variation on fish and chips. The polenta crumbed fish has a delicious crunchy coating and is naturally gluten-free. Next up is the quick and easy weeknight version of pork bao. They’re made with everyday ingredients so you can enjoy this delicious meal any time you like! The ultimate spring salad is a great way to end the week. Full of interesting ingredients and flavours, it feels like a meal you might order at a restaurant. Enjoy!
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety and use of fresh ingredients):
Polenta Crumbed Fish • Easy Pork Bao • Ultimate Spring Salad.

BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
Either a Sauvignon Blanc or a dry Riesling.

OTHER NOTES:
Here are a few other great meals with pearl couscous, if you have some to use up: Chicken, roasted beetroot and feta salad | Warm winter salad | Moroccan chicken couscous salad.

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