Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Fish fillets (lemon juice, salt ginger)
  • 1-2 Tbsp oil
  • 405 g  Curry Sauce
  • ¼ cup cream or coconut cream
  • 2 Tbsp chopped coriander or parsley
  • Green Beans
  • 2 Cups Rice

Coconut Fish Curry

  1. Heat the oil in a lidded frying pan and when hot quickly seal the fish pieces on all sides.
  2. Add the Curry Sauce, cream or coconut cream and coriander or parsley. Cover and simmer for 7-8 minutes until the fish flakes easily and is cooked.
  3. Cook your beans in boiling water to your liking.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Chicken
  • Sweetcorn
  • Mustard Sauce
  • 1 sheet  ready rolled puff pastry
  • 1  egg, beaten 
  • 2 tsp sesame seeds (optional)
  • Carrots

Honey Mustard Chicken Pie

  1. Heat a dash of oil in a deep frying pan. Brown chicken over a high heat. This may be best done in 2 batches.
  2. Reduce heat. Pour over  Mustard Sauce. Stir and simmer for 15-20 minutes, stirring occasionally until chicken is cooked.

     

  3. Transfer to an ovenproof pie dish and allow to cool. Add sweetcorn.

     

  4. Top with 1 sheet of ready rolled flaky puff pastry, trimming the edges of the pastry as necessary.

     

  5. Brush pastry top with a little beaten egg to glaze the pastry and sprinkle over sesame seeds if wished.

     

  6. Bake at 200°C (fan bake) for 20-25 minutes until pastry is golden brown and filling hot. Serve with your carrots cooked to your liking.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Pork marinated in Honey Soy Sauce Asian Noodle Salad:
  • 125g pkt vermicelli noodles
  • Peppers
  • Mung Beans
  • Carrots
  • cucumber
  • Spring onions
  • 1 cup frozen shelled edamame beans, cooked
  • Handful  mint and coriander leaves, chopped
  • Salad Dressing
  • 4 Seed Bread Rolls

Honey Soy Bbq Pork with Asian Noodle Salad

Place the pork in a dish. BBQ pork over a medium heat or (Fry) brushing frequently with any excess marinade, for 10-12 minutes until the pork is cooked. Allow to stand for 5 minutes before cutting into slices. Serve with the Asian noodle salad.

Asian Noodle Salad:

  1. Pour boiling water over the vermicelli noodles and allow to stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly in cold water. Drain well. Cut vermicelli into shorter lengths and place in a mixing bowl.
  2. Add carrots, cucumber, spring onions, edamame beans, mung beans, peppery, coriander and mint. Toss through the dressing and serve

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Onion
  • Garlic
  • Mince
  • Bolognese Sauce with (Rosemary & oregano)
  • salt and pepper to taste
  • Dried spaghetti
  • Grated Cheese
  • Green Salad & Garlic Bread

Bolognese

  1. Heat a dash of oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 2 to 3 minutes until the onion is soft. Add the mince and cook for 5 minutes or until the mince changes colour. Use a wooden spoon to break up any lumps.
  2. Add the  Bolognese Sauce, Season to taste with salt and pepper. Bring to the boil then simmer for 15 to 20 minutes, until the sauce has thickened and the mince is cooked.
  3. Serve over spaghetti and top with grated Cheese

 

How to cook pasta

For every 250g of pasta use 2 litres of water and 2 teaspoons of salt.

Bring the water to a very fast, rolling boil in a large saucepan. Add the pasta, stir well, and return to the boil. Cook with the lid off until ‘al dente’ or firm to the bite but with no white centre. Drain well and serve.

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be donating a meal to the
Tauranga Food Bank.

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0800 346 637