Avocado, Sweetcorn & Tomato Salsa Salad Cups
This colourful dish is ideal for school lunches. Ingredients 3 sweetcorn cobs, husks and silks removed 2 ripe avocados, halved 1 tbs lemon juice 350g tomato medley, halved ½ cup mild tomato salsa sauce ½ medium Iceberg lettuce, shredded Coriander leaves and corn chips, to serve Method STEP 1 Place corn in a microwave safe container, cover, and microwave on high for 4 minutes. Uncover and set aside for a few minutes to cool. Slice off the kernels and set aside. STEP 2 Spoon avocado flesh into a bowl. Drizzle with lemon juice and season with salt and pepper. Mash until just smooth. Set aside. Combine tomato medley and tomato salsa sauce in a bowl. Set aside. STEP 3 To assemble the salads, layer the lettuce, sweetcorn, tomato mixture and avocado into serving cups. Top each with a coriander leaf and serve with corn chips. Tips Stock up the Fresh Ingredients from QE Food Stores
Veggie & Chicken Noodle Soup
Serves: 4 Ingredients 6 cups chicken stock 300g chicken breast fillets, halved lengthways 2 tbs olive oil 1 medium onion, finely chopped 2 celery sticks, chopped 2 medium carrots, peeled and chopped 1 medium Desiree potato, peeled and chopped 1 medium parsnip, peeled and chopped 1⁄3 cup broken dried spaghetti Method STEP 1 Heat 1 cup stock in a large saucepan over medium heat until simmering. Add chicken, cover and simmer for 3-4 minutes on each side or until just cooked through. Transfer chicken to a plate. Pour stock into a heatproof jug and set aside. Wipe saucepan with paper towel. STEP 2 Heat oil in the saucepan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes until tender. Add celery, carrots, potato and parsnip and cook, stirring occasionally, for 5 minutes. STEP 3 Stir in reserved and remaining 5 cups stock. Cover and cook, stirring occasionally, over medium-low heat for 25 minutes or until vegetables are just tender. Stir in spaghetti, season with salt and pepper. Simmer, stirring occasionally, for 10 minutes or until spaghetti is tender. Shred chicken and stir into soup then simmer for 2 minutes. Ladle into bowls and serve. Tips Stock up the Fresh Ingredients from QE Food Stores
Creamy Broccoli, Mushroom & Chicken Bake
Serves: 4 Ingredients 500g broccoli, cut into small florets, stalks finely chopped 6 (about 1kg) free-range chicken thigh fillets, trimmed 150g button mushrooms, sliced 2 green onions (shallots), trimmed and thinly sliced 75g butter, chopped 1/3 cup plain flour 2 cups milk (not skim) 1 cup reduced salt chicken stock 1½ cups grated cheddar cheese 1 cup fresh coarse torn breadcrumbs Method Blanch the Broccoli: Bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 1 minute until vibrant. Drain, refresh the broccoli in cold water, and set aside to dry. Prepare the Bake: Preheat your oven to 180°C/160°C fan-forced. Arrange the broccoli, chicken, mushrooms, and green onions in a large, greased baking pan (about 8-10 cups capacity). Set it aside. Make the Cheese Sauce: Dry the saucepan used for the broccoli. Add butter to the pan and heat over medium-low until bubbling. Add garlic and cook for 30 seconds. Add flour and stir constantly for 2 minutes until frothy. Reduce heat to low, and gradually whisk in milk and chicken stock. Cook, stirring, for 4-5 minutes until the sauce boils and thickens. Stir in 1 cup of grated cheese and season to taste. Assemble and Bake: Pour the cheese sauce over the broccoli mixture. Scatter over breadcrumbs and the remaining ½ cup cheese. Bake for 35-40 minutes or until the chicken is just cooked through and the sauce is bubbling. Tips Stock up the Fresh Ingredients from QE Food Stores
