Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Hoki Fillets wrapped in rashers streaky bacon
  • courgettes
  • capsicum
  • onion
  • Vegetable Pasta Sauce
  • basil
  • pasta
  • Parmesan

Barbecued Hoki Wrapped in Bacon with Vegetables

Season Hoki Fillets with ground black pepper. Place a fresh basil leaf each side of a fillet and then wrap in a streaky bacon rasher. Secure with a tooth pick. Repeat until all the fillets are prepared and wrapped.

Barbecue the fillets on a medium heat for 15 minutes, turning 2-3 times, until tender and hot. Brush prepared vegetables with a little oil and season with salt and pepper. Barbecue alongside the fish until tender.

Heat Vegetable Pasta Sauce and season with the chopped basil. Serve the hot barbecued hoki and vegetables on pasta, with the Pasta Sauce spooned over, garnish with Parmesan shavings and serve immediately.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • pork spare ribs in Marinade 

Sticky Ribs

Serve with Asian Salad & French Stick.

 Cook in a single layer on an oven tray lined with baking paper at 200°C for 15-20 minutes.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • chicken
  • onion
  • spring onions
  • Broccoli
  • jasmine rice
  • Lemon, Ginger & Sesame Stir-Fry sauce

Lemon and Ginger Chicken Stir-Fry

Heat a dash of oil in a wok (or frying pan) over a high heat. Add chicken and stir-fry until chicken is golden and nearly cooked.

Add vegetables and stir-fry for 3-4 minutes.

Pour over Lemon, Ginger & Sesame sauce and sir-fry for a further 3-5 minutes or until meat is cooked.

Serve over cooked jasmine rice. Garnish with chopped spring onions and toasted sesame seeds if wished.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • chicken
  • leek
  • dry white wine(optional)
  • Sauce
  • 400g red potatoes, thinly sliced

Leek Chicken Bake

Preheat oven to 180°C (fan assisted). Cut chicken into 2-3cm pieces. Heat olive oil in a pan. Add chicken and stir-fry over a high heat until meat colours. Remove chicken from pan and set aside. Reduce heat. Add sliced leek and stir-fry over a medium heat until leek softens. Pour over wine and heat until wine is reduced by half. Add chicken back into the pan and pour over  Sauce. Stir until sauce is almost boiling. Transfer to a lasagne style ovenproof dish (2L capacity). 

Overlap thinly sliced potatoes over the sauce and the chicken. Brush potatoes with a little extra olive oil. Bake for 40-45 minutes, until potatoes are tender and chicken cooked. Serve with your favourite green salad.

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