SHOPPING LIST – MENU 136
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SHOPPING LIST – MENU 136

STEAK AND POTATO STACKS  |  ASIAN DUCK SALAD  |  VEGETARIAN FILO PARCELS

FRESH PRODUCE

  • Baby spinach / kale (120g / 4.2oz)
  • Baby rocket (80g / 2.8oz)
  • Basil leaves (1 large handful)
  • Snow pea shoots (100g / 3.5oz)
  • Limes (1-2) (or 2 1/2 Tbsp lime juice)
  • Avocado (1)
  • Cherry tomatoes (200g / 7oz)
  • Eggplant1 (1)
  • Zucchini (1)
  • Red capsicum (1)
  • Red chilli (1) optional
  • Carrot (1 large)
  • Spring onions (1 bunch)
  • Portobello mushrooms2 (250g / 8.8oz)
  • Potatoes (i.e. Agria) (700g)
  • Brown onion (1)
  • Ginger (very small piece)
  • Garlic (5 cloves)

 

MEAT / FISH

  • Beef sirloin or rump steak (500g / 1lb 2oz)
  • Pre-cooked duck breasts3 (2 large / 280g / 10oz)

 

CHILLED / FROZEN

  • Filo pastryGF (12 sheets / about 280g / 10oz)
  • Unsweetened Greek yoghurt (250ml / 4.2 fl.oz)
  • Colby or cheddar cheese (100g / 8.5oz)

GENERAL GROCERY

  • Roasted, salted cashews (75g / 2.6oz)
  • Brown or white rice flour (2 Tbsp)
  • Rice paper wrappers4 (8)
  • Fish sauceGF (2 tsp)
  • Tomato paste (1 1/2 Tbsp)
  • Brown lentils1 (400g can / 14oz)
  • Cannellini beans (400g can / 14oz)

 

PANTRY STAPLES

  • Butter (50g / 1.8oz) (or 3 Tbsp olive oil)
  • Olive oil (55ml / 1.9 fl.oz)
  • Peanut or rice bran oil (90ml / 3 fl.oz)
  • Sesame oil (2 tsp)
  • Balsamic glaze or dressing (small quantity)
  • AioliGF (3 Tbsp)
  • Soy sauceGF (1 Tbsp)
  • Brown sugar (5 tsp)
  • Vegetable stock powderGF (1 tsp)
  • Cumin seeds (1 Tbsp)
  • Ground paprika (2 tsp)
  • Ground coriander (1 tsp)
  • Ground cumin (1 tsp)
  • Salt and pepper

1 You can swap eggplant or lentils for 300g/10.6oz prime beef mince.

2 Can be swapped for broccoli (1) or cauliflower (1/2).

3 Boneless chicken thighs can be used instead (450g/1lb)

4 Alternative: 150g/5.3oz rice vermicelli noodles.

GF Gluten-free swaps: Swap filo for gluten-free wraps or pastry. Ensure fish sauce and aioli are gluten-free. Choose gluten-free soy sauce and stock powder.

 

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