Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Slow Cooker
  • corned beef
  • carro
  • onion
  • peppercorns
  • brown sugar
  • Pineapple Slices – keep pineapple juice
  • Potatoes
  • Broccoli

Slow Cooked Corned Beef with Pineapple

Turn the slow cooker on to low to preheat. Remove corned beef from wrapping and rinse. Place in the slow cooker with carrot, onion, peppercorns and brown sugar. Pour in the reserved pineapple juice and add enough hot water to almost cover the corned beef.

Cover and cook on low for 7-9 hours. Add the pineapple slices after the beef has been cooking for 6 hours. Continue cooking until the meat is cooked and the vegetables are tender.

Serve with mashed potatoes, steamed broccoli , Using a potato masher or electric beater, slowly blend milk & butter mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • shredded ginger
  • onion
  • capsicum
  • bok choy
  • 1-2 Tbsp mild red Thai curry paste
  • coconut milk
  • Prawns (Thawed and well rinsed)
  • 1 Tbsp lime or lemon juice

Thai Coconut and Prawn Curry

1 Tbsp chopped fresh coriander
Heat the oil in a non stick frying pan or wok, stir-fry ginger, onion, pepper and bok choy stalks. Stir in Thai red curry paste, cook for 1 minute.

Pour Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add Prawns, cover, Add bok choy greens, season with salt, pepper, lime juice and coriander.

Serve in bowls with rice.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • lamb
  • onions
  • Moroccan Style Tomatoes with capsicum & raisins
  • 2 cups boiling water or chicken stock
  • 1 cup couscous
  • Served with green beans
  • 25 g butter
  • salt to season

 

Moroccan Lamb

Brown the lamb in a very hot, lidded frying pan in the oil until well browned on all sides.

Add the Moroccan style Tomatoes and water or stock and stir to mix.
Cover and simmer gently for 35-40 minutes.

Couscous
Pour the boiling water or stock over the couscous, cover and stand for 10 minutes or until all the liquid has been absorbed. Add the butter, cover and microwave on high power for 5 minutes. Fluff with a fork and season with salt.

Serve the lamb over the couscous adding Green beans to accompany.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • chicken
  • 2 Tbsp flour seasoned with salt and pepper
  • onion
  • Creamy Mushroom Mix
  • sour cream
  • chopped parsley
  • 18 sheets filo pastry
  • Served with salad

Chicken And Mushroom Filo Parcels

Toss chicken in seasoned flour.
Heat a dash of oil in a frying pan. Stir fry chicken to colour. Add onion Cook for 2 minutes. Pour over Creamy Chicken Mushroom Mix . Stir. Simmer for 10 minutes, until chicken is cooked. Stir in sour cream and parsley. Cool completely.

This will make 6 parcels – Spray a sheet of filo with oil. Place a second oiled sheet on top, and top with a third sheet. Place 1/6 of the chicken mixture into the middle of the bottom third of the filo. Fold in pastry sides and roll. Repeat to make 6 parcels.

Place parcels seam side down on a greased baking tray. Spray tops with oil.

Bake at 200°C for 20-25 minute.

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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