It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 24th - 27th July 2017

Chicken & Potato Herb Salad

Thank you

600gm skinless chicken breast fillets, trimmed of all visible fat
500gm small potatoes
juice of 1 lemon
2 tsp Dijon mustard
2 tsp chopped fresh dill
1 tbsp olive oil
2 cups green beans, balanced
2 celery stalks, finely chopped
black pepper, to season.
Spinach Salad
2 cup baby spinach leaves
1/2 small red onion, finely sliced
juice of a lemon

1. Place chicken in a deep frying pan, add water to cover. Bring slowly to boil. Cover, Reduce heat to low and cook for 5-6 minutes.
2. Remove from the heat and turn over the chicken. Stand, covered, for 10 min. Remove from liquid and cut into thin slices.
3. Meanwhile, cook potatoes in a pan of unsalted water until tender and drain well.
4. To make spinach salad, combine spinach leaves, red onion and drizzle with lemon juice.
5. Whisk lemon juice, mustard dill and olive oil in a large bowl. Add  the chicken, beans, celery and potatoes. Season with black pepper and toss gently to combine. Serve with spinach salad.














Beef Stroganoff

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500g beef stir fry, trimmed of all visible fat
1-4 cup plain flour
2 Tbsp Olive Oil
1 onion, peeled & sliced
2 cloves of garlic, peeled & crushed
250g button mushrooms, sliced
1 cup salt reduced beef stock
1 tbsp Worcestershire sauce
1/3 cup sour cream
black pepper, to season
2 tbsp roughly chopped parsley
mashed potato & steamed greens to serve

1. Coat the beef strips with flour, discard any leftover flour
2. Heat half the oil in a frying pan and cook the beef over high heat in two batches until just cooked through. Remove from pan, set aside.
3. Add remaining oil to pan and cook the onion, garlic and mushrooms. Return beef to pan, pour in beef stock and Worcestershire.
4. Bring to boil and simmer until sauce thickens slightly.
5. Stir through sour cream, season with pepper. Sprinkle with parsley. Serve with mash potato and steamed greens.


















Warm Pumpkin & Goat's Cheese Salad

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 1 tablespoon thyme leaves
150g firm goat's cheese, cut into rounds
1 cup panko breadcrumbs
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups baby salad leaves
500gm pumpkin

1. Preheat oven to 200°C.
2. Toss pumpkin with 2 tablespoons of the oil and thyme. Season with salt and freshly ground black pepper. Place on a baking tray and roast for 30 minutes, turning once, until cooked and lightly caramelised. Set aside to cool slightly.
3. Meanwhile, brush the cheese rounds with 1 tablespoon of the remaining olive oil and coat in the breadcrumbs. Place on a separate greased baking tray and chill until just before you're ready to serve the salad.
4. Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
5. Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.
6. Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat's cheese and drizzle with the remaining vinaigrette.