SHOPPING LIST – MENU 89
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SHOPPING LIST – MENU 89

CHICKEN LARB LETTUCE CUPS  |  STEAK MELTS  |  BAKED FETA AND STRAWBERRY SALAD

FRESH PRODUCE

  • Baby spinach (120g / 4.2oz)
  • Whole iceberg lettuce (1)
  • Fresh coriander (2 handfuls)
  • Mint leaves (small handful) optional
  • Strawberries (250g / 8.8oz)
  • Mango (1 large)
  • Red chilli (1) optional
  • Avocado (1 large)
  • Spring onions (2)
  • Telegraph cucumber (1 small)
  • Red capsicum (1 small)
  • Button mushrooms1 (250g / 8.8oz)
  • Brown onions (2)
  • Garlic (2 cloves)

 

MEAT / FISH

  • Chicken mince2 (500g / 1lb 2oz)
  • Beef rump steak3 (500g / 1lb 2oz)

 

CHILLED / FROZEN

  • Feta cheese (200g / 7oz)
  • Colby cheese (100g / 3.5oz)
  • Parmesan cheese4 (30g / 1.1oz)

GENERAL GROCERY

  • Ciabatta loafGF (1)
  • Garlic flavoured pita breadsGF (4) optional
  • Roasted, salted cashew nuts (45g / 1.6oz)
  • Shelled pistachios (2 Tbsp)
  • Quinoa5 (200g / 7oz)
  • Vermicelli noodlesGF (125g / 4.4oz)
  • Fish sauceGF (2 Tbsp)
  • Lime juice (2 Tbsp)
  • Rice vinegar (2 Tbsp)

 

PANTRY STAPLES

  • Butter (2 Tbsp)
  • Olive oil (4 Tbsp)
  • Peanut oil (1 Tbsp)
  • Sesame oil (1/2 tsp)
  • Balsamic vinegar (3 Tbsp)
  • AioliGF (60ml / 2 fl.oz)
  • Soy sauceGF (2 Tbsp)
  • Dijon mustard (1 tsp)
  • Brown sugar (8 tsp)
  • CornflourGF (2 tsp)
  • Vegetable stock powderGF (2 tsp)
  • Dried thyme (1 tsp)
  • Garlic powder (1 tsp)
  • Salt and pepper

1 You can use a combination of different mushrooms.

2 Try pork mince instead of chicken mince.

3 Beef sirloin steak or eye fillet steak are both good alternatives.

4 Replace with extra Colby for a more budget-friendly option.

5 Try 2 x 250g / 2 x 8.8oz microwave pouches brown rice and quinoa instead. Pearl couscous is also a good option (200g / 7oz).

GF Gluten-free swaps: Use a gluten-free artisan loaf or 4 gluten-free burger buns. Replace garlic pitas with gluten-free pitas, if using. Make sure noodles, fish sauce and aioli are gluten-free. Choose gluten-free soy sauce, cornflour and stock powder.

 

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