SHOPPING LIST – MENU 122
SHOPPING LIST – MENU 122
PRAWN SAGANAKI | HOISIN PORK NOODLES | CHICKEN FRITTATA
FRESH PRODUCE
- Mediterranean or baby rocket (120g / 4.2oz)
- Fresh coriander (2 handfuls) optional
- Lemon (1)
- Avocado1 (1)
- Lebanese cucumber (1)
- Capsicum, any colour (1)
- Shanghai pak choy or bok choy (250g / 8.8oz)
- Leek (1 small)
- Zucchini (1)
- Eggplant2 (1)
- Carrot (1 large)
- New or baby potatoes (400g / 14oz)
- Red onion (1)
- Garlic (8 cloves)
- Ginger (small piece)
MEAT / FISH
- Pork schnitzel3 (500g / 1lb 2oz)
- Cooked, sliced roast chicken4 (250 – 300g / 10oz)
- Raw shelled prawns5 (400g / 14oz)
CHILLED / FROZEN
- Feta cheese (150g / 5.3oz)
- Tasty cheddar cheese (125g / 4.4oz)
- Frozen shelled edamame beans (155g / 5.5oz)
GENERAL GROCERY
- Roasted, salted peanuts (100g / 3.5oz)
- Pine nuts (2 Tbsp)
- Hoisin sauceGF (60ml / 2 fl.oz)
- Rice vinegar (2 tsp)
- Dried ribbon cut egg noodlesGF (280g / 9.9oz)
- Microwave pouches brown rice (2 x 250g / 2 x 8.8oz)
- Tomato purée (200g / 7oz)
- Italian flavoured tomatoes (400g can / 14oz)
- Creamed corn (410g can / 14.5oz)
PANTRY STAPLES
- Milk (80ml / 2.7 fl.oz)
- Butter (1 Tbsp)
- Eggs (5)
- Cooking oil spray (small quantity)
- Olive oil (3 1/2 Tbsp)
- Peanut oil (2 tsp)
- Sesame oil (2 tsp)
- Balsamic vinegar (1 Tbsp)
- Soy sauceGF (3 Tbsp)
- Fish sauceGF (1/2 tsp) optional
- AioliGF (2 Tbsp)
- Wholegrain mustard (1 tsp)
- Peanut butter (3 Tbsp)
- Brown sugar (2 1/2 Tbsp)
- Plain flourGF (2 Tbsp)
- Vegetable stock powderGF (4 tsp)
- Dried oregano (1 tsp)
- Dried thyme (1 tsp)
- Salt and pepper
1 Can be replaced with chutney, relish or extra aioli.
2 Can use a few handfuls baby spinach instead.
3 Beef and chicken schnitzel are both good alternatives.
4 Swap for 250g / 8.8oz bacon or chorizo.
5 White fish fillets or boneless, skinless chicken thighs will work too.
GF Gluten-free swaps: Swap hoisin for 1 Tbsp peanut butter, 2 Tbsp gluten-free soy sauce and 1/2 tsp Chinese five spice. Choose your favourite rice noodles. Use gluten-free soy sauce, fish sauce and aioli. Use plain gluten-free flour and gluten-free stock powder.
