SHOPPING LIST – MENU 99
SHOPPING LIST – MENU 99
ANTIPASTO CHICKEN | CURRIED MINCE | VEGETARIAN NOODLE SALAD
FRESH PRODUCE
- Baby spinach (120g / 4.2oz)
- Baby or Mediterranean rocket (100g / 3.5oz)
- Bagged Asian slawGF (400g / 14oz)
- Fresh basil (1 handful) optional
- Fresh coriander (2 large handfuls)
- Lime (1) optional
- Avocado (1 large)
- Cherry tomatoes (200g / 7oz)
- Red capsicum (1)
- Lebanese cucumber (1)
- Carrot (1 large)
- New (baby) potatoes (700g / 1lb 9oz)
- Brown onion (1)
- Garlic (2 cloves)
MEAT / FISH
- Chicken tenderloins1 (600g / 1lb 5oz)
- Prime beef mince (350g / 12.3oz)
- SalamiGF (100g / 3.5oz)
CHILLED / FROZEN
- Plain, unsweetened yoghurt (125ml / 4.2 fl.oz)
- Firm tofu2 (300g / 10.6oz)
- Roasted red pepper and cashew style dip3, GF (approximately 150g / 5.3oz)
- Sliced gouda or other cheese (100g / 3.5oz)
GENERAL GROCERY
- Roasted, salted cashews4 (75g / 2.6oz)
- Lime juice (2 Tbsp)
- Crushed ginger (2 tsp)
- Korma curry paste5, GF (80g / 2.8oz)
- PappadumsGF (4-8)
- Pre-cooked flat ribbon noodlesGF (400g / 14oz)
- Coconut milk (165ml / 5.6 fl.oz)
- Indian flavoured or regular crushed tomatoes (400g can / 14oz)
- Brown lentils in spring water (400g can / 14oz)
PANTRY STAPLES
- Butter (1 Tbsp)
- Olive oil (3 tsp)
- Peanut oil (2 tsp)
- Sesame oil (2 1/2 tsp)
- Peanut butter (85g / 2.9 fl.oz)
- Soy sauceGF (2 Tbsp)
- Honey (4 tsp)
- Brown sugar (1-2 tsp)
- CornflourGF (1 1/2 tsp)
- Ground cumin (1 tsp)
- Garlic powder (1/2 tsp)
- Salt and pepper
1 Can be swapped for boneless, skinless chicken breasts.
2 If you don’t like tofu, diced chicken tenderloins are a good option.
3 A sundried tomato dip would work just as well.
4 I used salt and pepper flavoured cashews.
5 Butter chicken or tikka masala curry pastes can be used instead.
GF Gluten-free swaps: Choose a slaw without dressing. Make sure salami, dip, curry paste and pappadums are gluten-free. Choose Pad Thai-style rice noodles. Choose gluten-free soy sauce and cornflour.
