Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Teriyaki Stir Fry Sauce with minced
  • ginger & Garlic
  • 1 Tbsp sherry (if you have it)
  • Salmon fillets (watch out for pin bones)
  • Broccoli & Carrots & Peas
  • Spring onions
  • Udon noodles
  • 1-2 Tbsp lime juice or sherry
  • Mint or parsley to serve

Teriyaki Salmon and Udon Noodles

Combine Teriyaki Stir Fry Sauce with minced ginger and sherry, rub into salmon and marinate for 15 minutes.

Drain and cook under a preheated 220°C fan-grill for 6-8 minutes until golden and just cooked.
Steam Broccoli, Carrots and for 2 1/2 minutes until cooked.

Heat a wok or non-stick frying-pan with a dash of oil, quickly spring onions for 1-2 minutes.

Stir in udon noodles and remaining Wattie’s Wok Creations Teriyaki Stir Fry Sauce with the lime juice or sherry and hot steamer packs of broccoli, carrots and sugarsnap peas.

Toss well until hot, stir through mint.
Serve immediately with salmon.

 

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Beef
  • Mushrooms
  • Goulash, Onion, chopped , capsicum, Garlic, paprika,
  • 1 cup beef stock or water
  • ¼-½ cup  sour cream (optional)
  • 2 Cups Rice

Beef Goulash

Preheat oven to 160°C. Heat a dash of oil in a flame proof casserole. Over high heat brown meat in batches.

Transfer to a plate and set aside. (Or put all ingredients into your crockpot and set on low for 6 hours.)

Reduce heat. Add onion and capsicum and cook for 3-4 minutes to allow vegetables to soften. Add garlic and mushrooms. Return beef to pan.

Stir in paprika. Pour over Goulash and stir in beef stock. Bring to the boil.

Cover. Transfer casserole to oven. Cook for 2 – 2 ½ hours until beef is tender.

Remove from the oven. Stir in sour cream if wished. Serve over rice.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Chicken breasts
  • breadcrumbs
  • grated cheese
  • flour
  • 1 egg, beaten with 1 Tbsp cold water
  • Tomato & Chilli Pasta Sauce
  • Grated mozzarella cheese
  • basil leaves to garnish (optional)
  • Baby potatoes
  • Salad

Chicken Parmigiana

Preheat oven to 200°C. Cut through the chicken breasts horizontally to make 4 schnitzels. Place each piece between two pieces of cling film and flatten with a rolling pin to about 5mm thick.

Mix the breadcrumbs and Parmesan cheese together. Coat the chicken in flour. Dip into the beaten egg and then coat in the mixed breadcrumbs and Parmesan.

Heat a little oil in a frying pan and brown the crumbed chicken schnitzels on each side. Place into a lasagne-style baking dish.

Pour over Spicy Tomato & Chilli Pasta Sauce. Sprinkle over grated Cheese.
Bake for 10-15 minutes until chicken is cooked. Garnish with basil leaves if desired.

Serve with a crisp green salad on the side and new baby potatoes.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • onion
  • lamb
  • Indian Style Lentils with Tomato Paste
  • potato
  • cauliflower
  • coriander or mint leaves
  • yoghurt to serve
  • Rice to serve & Baby Spinach

Indian Lamb and Lentils

Heat a dash of oil in a medium sized saucepan. Add the onion and cook until it starts to soften. Increase the heat and add the lamb and stir fry until browned.

Add Indian Style Lentils and 1⁄2 can of water. Stir while bringing to the boil.

Reduce heat. Cover. Simmer for 10 minutes. Add potatoes and continue cooking a further 15 minutes, then add cauliflower florets and cook a further 10-15 minutes until lamb is tender and vegetables are cooked.

Stir through chopped coriander and mint just before serving. Serve with rice and unsweetened yoghurt if wished.

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For every family plan sold we will
be donating a meal to the
Tauranga Food Bank.

0800 DINNER

0800 346 637