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.
