Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • breadcrumbs (1 slice bread)
  • chopped blanched almonds
  • toasted -chopped fresh herbs (parsley and basil)
  • olive oil (from home)
  • finely grated lemon zest
  • fish fillets
  • Garlic Mayonnaise

Almond & Herb Crusted Fish

Preheat the oven to 200°C.

Season the potatoes, sprinkle some of the seasoning into a bowl and dip the potato wedges in, coating them lightly. Then, place them on the baking tray and drizzle lightly with the oil.
Bake for about 30 mins depending on your oven, or until brown and crispy on the outside and tender in the middle.

Place the fish fillets on an oven tray lined with baking paper. Spread a tablespoon of Garlic Mayonnaise on each fillet and sprinkle over the crumb mixture. Cook the fish on a shelf towards the top of the oven for 10 to 15 minutes until the fish is cooked through and the topping is crispy and golden.

Top with Garlic Mayonnaise and crumb topping. Cook as above for 8 to 10 minutes until the fish is cooked through.

Serve with home-made Potato wedges and a side salad. 

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Soy Special Sauce

  • Chicken Drumsticks

Baked Special Honey Soy Drumsticks

Pour Sauce into a lasagne style ovenproof dish. Add chicken drumsticks and turn to coat in the sauce.

Preheat oven to 200°C (fan bake). Bake chicken drumsticks for 30 – 35 minutes, turning the chicken every 10 minutes to glaze. Remove the chicken from the pan.

Deglaze the pan with ½ cup of water. Pour into a saucepan and heat until boiling. Serve chicken drumsticks on rice and accompanied with the sauce.

Serve with steamed bok choy & rice.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Beef
  • Carrot
  • Mushrooms
  • Beef Casserole Sauce

Beef Casserole

Heat a dash of oil in a flameproof casserole dish and over a high heat brown meat, this may be best done in 2 batches.

Add carrot and mushrooms. Pour Beef Casserole Simmer Sauce. Cover. Reduce heat to a simmer and cook for 1 ½ – 2 hours or until beef is tender. Alternatively cook in a preheated 160°C oven for 1 ½ – 2hours until beef is tender. Or place all ingredients in the crock pot on low for 4-6 hours.

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Serve with creamy mashed potatoes.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • 3 ½ cups chicken stock
  • chicken
  • onion, garlic, capsicums
  • 1 ½ cup Risotto Rice
  • ½ cup white wine
  • 1 ½ cup Frozen Baby Peas
  • Parmesan Cheese
  • parsley

Chicken & Pea Risotto

Heat chicken stock in a saucepan until boiling. Remove from heat. Cover and set aside.

Heat a dash of olive oil in a deep medium sized frying pan. Add chicken and stir-fry over a high heat until meat is coloured. Reduce heat. Add onion and garlic and stir while cooking, until onion begins to soften.

Add Risotto Rice and stir while cooking until the grains whiten. Pour over white wine and allow to boil until liquid is reduced by half.

Pour over half the hot stock. Continue cooking over a medium to low heat, stirring regularly until the rice has almost absorbed the stock. Continue adding remaining stock, ½ cup at a time, stirring at regular intervals and adding more stock as necessary. Cook time will be about 20 minutes. Add Frozen Baby Peas. Stir and continue cooking for a further 5 minutes until stock has been absorbed and rice is tender. Stir through grated parmesan cheese.

Serve garnished with freshly chopped parsley and lemon wedges on the side – & Bread rolls.

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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