SHOPPING LIST – MENU 38
SHAKSHUKA | PORK AND FENNEL MEATBALL SALADS | STEAK AND PESTO SPAGHETTI
FRESH PRODUCE
- Fresh basil (large handful)
- Fresh parsley (1 bunch)
- Mediterranean rocket1 (120g / 4.2oz)
- Baby spinach (120g / 4.2oz)
- Fennel2 (1 bulb)
- Oranges (2 large)
- Cherry tomatoes (250g / 8.8oz)
- Red capsicum (2 large)
- Courgette (1 large)
- Red cabbage (1/4)
- Brown onion (1)
- Garlic (8 cloves)
MEAT / FISH
- Pork mince (600g / 1lb 5oz)
- Sirloin steak3 (500g / 1lb 2oz)
CHILLED / FROZEN
- Plain, unsweetened yoghurt4 (30ml / 1 fl.oz)
- Basil pestoGF (100g / 3.5oz)
- Fresh spaghettiGF (400g / 14oz)
- Feta cheese (200g / 7oz)
- Parmesan cheese (30g /1.1oz)
GENERAL GROCERY
- Turkish breadGF (1 large loaf)
- Eggs (7)
- Panko breadcrumbsGF (25g / 0.9oz)
- Fennel seeds2 (2 tsp)
- Canned crushed tomatoes (try basil & oregano flavoured) (2 x 400g / 2 x 14oz)
PANTRY STAPLES
- Milk (1 Tbsp)
- Olive oil (90ml / 3 fl.oz)
- Balsamic vinegar (1 Tbsp)
- Brown sugar (1 Tbsp)
- Chicken stock powderGF (1 tsp)
- Ground cumin (1 1/2 tsp)
- Smoked paprika (1 1/2 tsp)
- Salt and pepper
1 Can be replaced with baby rocket, baby kale or baby spinach.
2 If you don’t like fennel, try carrot instead and omit fennel seeds.
3 Chicken tenderloins are a good substitute.
4 Use mayo instead, if you have no use for the leftover yoghurt.
GF Gluten-free swaps: Ensure pesto is gluten-free. Use dried gluten-free spaghetti, a loaf of gluten-free bread, gluten-free breadcrumbs and gluten-free stock powder.
