SHOPPING LIST – MENU 143
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SHOPPING LIST – MENU 143

BEEF COBBLER  |  CORN CHIP CHICKEN SALAD |  MISO RAMEN WITH DUMPLINGS

FRESH PRODUCE

  • Cos or romaine lettuce (200g / 7oz)
  • Fresh coriander (2 large handfuls) optional
  • Avocado (1)
  • Limes (2-3) (or bottled lime juice)
  • Tomato (1 large)
  • Green beans, fresh or frozen1 (250g / 8.8oz)
  • Spinach (250g / 8.8oz)
  • Carrots (2)
  • Button mushrooms2 (250g / 8.8oz)
  • Spring onions (1 bunch)
  • Red onion (1 small)
  • Brown onion (1)
  • Garlic (3 cloves)
  • Fresh ginger (small piece)

 

MEAT / FISH

  • Chicken tenderloins3 (600g / 1lb 5oz)
  • Beef rump steak (600g / 1lb 5oz)

 

CHILLED / FROZEN

  • Lite sour cream (80ml / 2.7 fl.oz)
  • Strong cheddar cheese (150g / 5.3oz)
  • Colby or cheddar cheese (100g / 3.5oz) optional
  • Fresh noodles4, GF (350g / 12.3oz)
  • Frozen dumplings5, GF (300g / 10.6oz)
  • Frozen shelled edamame beans (155g / 5.5oz)

GENERAL GROCERY

  • Soda water (125ml / 4.2 fl.oz)
  • Corn chipsGF (try salsa flavoured) (200g / 7oz)
  • Chicken or vegetable stock5, GF (500ml / 17 fl.oz)
  • Miso pasteGF (4 tsp / approximately 2 sachets)
  • Chilli oil (small quantity) optional
  • Tomato paste (2 Tbsp)
  • Red kidney beans (400g can / 14oz)
  • Whole corn kernels (300g can / 10.6oz)
  • Red wine (60ml / 2 fl.oz) optional

 

PANTRY STAPLES

  • Milk (125ml / 4.2 fl.oz)
  • Eggs (4)
  • Olive oil (3 1/2 Tbsp)
  • Rice bran oil (3 Tbsp)
  • Sesame oil (1 tsp)
  • Soy sauceGF (1 Tbsp)
  • Dijon mustard (1 tsp)
  • Brown sugar (1 Tbsp)
  • Plain flourGF (380g / 13.4oz)
  • Baking powderGF (3 tsp)
  • Sesame seeds (1 Tbsp)
  • Beef stock cubesGF (2)
  • Cayenne pepper (pinch)
  • Dried rosemary (1 1/4 tsp)
  • Dried thyme (1 tsp)
  • Ground cumin (1/2 tsp)
  • Salt and pepper

1 Can swap for other veggies of your choice.

2 Can be omitted if you don’t like mushrooms.

3 You can use boneless, skinless chicken thighs instead.

4 Any pre-cooked noodles are fine (I used fresh hokkien noodles).

5 I used pork, prawn and chive dumplings. Vegetarian option: use vegetarian dumplings and vegetable stock instead of chicken.

GF Gluten-free swaps: Use rice noodles or gluten-free spaghetti. If you can’t find gluten-free dumplings, try pork meatballs instead. Make sure chips, stock and miso paste are gluten-free. Choose gluten-free soy sauce, plain flour, baking powder and stock cubes.

 

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