SHOPPING LIST – MENU 11
MISO CHICKEN | CRISPY SKIN SALMON | SAUSAGE STIR FRY
FRESH PRODUCE
- Baby spinach (120g / 4.2oz)
- Basil leaves (large handful)
- Lime (1)
- Apples (any variety) (2)
- Red capsicums (2)
- Broccoli (1 head)
- Green cabbage (small 1/2)
- Carrots (2 large)
- Red onion (1 small)
- Brown onion (1)
- Garlic (3 cloves)
MEAT / FISH
- Fresh salmon1 (4 fillets, skin on) (450g / 1lb)
- Breakfast sausages2, GF (500g / 1.1lb)
- Boneless, skinless chicken thighs (600g / 1.3lb)
CHILLED / FROZEN
- Plain, unsweetened yoghurt (125ml)
- Feta cheese (100g / 3.5oz)
- Frozen, shelled edamame beans (120g)
GENERAL GROCERY
- Tomato and basil flavoured brown rice and quinoa3 (2 x 250g microwave pouches / 2 x 8.8oz)
- Singapore noodlesGF (350g / 12.3oz)
- Sundried tomatoes (50g / 1.8oz)
- Kecap manisGF (3 Tbsp)
- Oyster sauceGF (3 Tbsp)
- Mirin (1 1/2 Tbsp)
- Miso paste4 (2 Tbsp)
- Pickled ginger (sushi ginger) (2 Tbsp)
- Sesame seeds (2 Tbsp)
PANTRY STAPLES
- Egg (1 large)
- Olive oil (2 tsp)
- Peanut oil (1/2 Tbsp)
- MayonnaiseGF (4 1/2 Tbsp)
- Dijon mustard (1 1/4 tsp)
- White vinegar (90ml)
- Soy sauceGF (2 1/2 Tbsp)
- Honey (2 1/2 Tbsp)
1 If you don’t like salmon, use chicken breast or thighs instead.
2 You can use pork or beef sausages, depending on availability.
3 If you can’t find the tomato and basil flavoured brown rice and quinoa, use the regular variety and stir through a couple of tablespoons of sundried tomato pesto.
4 Miso paste is sold in such large tubs but keeps well in the fridge for at least 9 months. More recipes to come!
GF Gluten-free swaps: Make sure the sausages are gluten-free. Use rice or rice noodles instead of Singapore noodles. If you can’t find gluten-free kecap manis, replace with half brown sugar or honey and half soy sauce. Make sure your oyster sauce, mayonnaise and soy sauce are gluten-free.
