Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia
Step 1 – Combine the chicken, lemon juice, oil, paprika, garlic and sugar in a medium bowl and cover with plastic wrap. Place in the fridge for 1 hour to marinate.
Step 2 – Heat a large frying pan over high heat. Add the chorizo slices and cook, turning, for 1-2 minutes or until golden. Transfer to a plate.
Step 3 – Add half the chicken to the pan and cook, turning occasionally, for 4-5 minutes or until brown all over and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.
Step 4 – Thread the chicken and chorizo on skewers and place on a platter. Serve immediately with lemon wedges, if desired.
1 stalk lemongrass, white part only, finely chopped
3 garlic cloves, finely chopped
1/4 cup (60ml) fish sauce
1/4 cup (60ml) low-salt soy sauce
1/4 cup (60ml) lime juice
1/4 cup (55g) brown sugar
1/2 cup Vietnamese mint leaves
1/2 cup coriander leaves
Steamed SunRice Jasmine Fragrant Rice, to serve
Step 1 – Combine the chicken, onion, lemongrass, garlic, fish sauce, soy sauce, lime juice and brown sugar in a large bowl. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Step 2 – Heat a wok over high heat. Use a slotted spoon to lift the chicken from the marinade, reserving the marinade. Add one-quarter of the chicken to the wok and stir-fry for 3-4 minutes or until chicken is cooked through and beginning to caramelise. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
Step 3 – Pour the marinade into the wok and bring to the boil. Cook, stirring occasionally, until marinade is reduced by half. Remove from heat and pour over the chicken.
Step 4 – Divide chicken among serving plates and sprinkle with mint and coriander leaves. Serve immediately with steamed rice.
Step 1 – Whiz coriander stalks, parsley stalks garlic, ginger, sunflower oil, chilli, soy sauce, kaffir lime leaves and lime zest and juice in a food processor to a paste. Score the chicken pieces with a knife, then coat in the marinade. Cover and chill for at least 2 hours or overnight to marinate.
Step 2 – For the mango salsa, place all the ingredients in a bowl. Season and toss to combine. Set aside.
Step 3 – Preheat the oven to 180C. Place the chicken pieces on a baking tray and bake, turning once, for 35-40 minutes until cooked through.
Step 4 – Serve the chicken with mango salsa and coriander leaves.
Step 1 – Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
Step 2 – Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
Step 3 – Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
Step 4 – In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
Step 5 – Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
Step 6 – Set aside to cool, then cut into squares and serve.
Rocket, sour cream and sweet chilli sauce, to serve
Step 1 – Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
Step 2 – Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
Step 3 – Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.
Step 1 – Process the strawberries in a food processor until smooth. Transfer to a small jug and set aside.
Step 2 – Preheat oven to 170°C. Spray four 310ml (1 1/4-cup) capacity ovenproof soufflé dishes or ramekins with olive oil. Dust with caster sugar. Place prepared souffle dishes in a baking dish.
Step 3 – Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar and beat until firm peaks form. Add the orange rind and vanilla and beat until combined.
Step 4 – Use a large metal spoon to fold in coconut and orange juice, in alternating batches, until just combined. Spoon the mixture into the dishes. Run your finger around the inside rim of each dish to remove any mixture.
Step 5 – Add enough boiling water to the baking dish to reach halfway up the sides of the dishes. Bake for 15-20 minutes or until golden and puffed. Dust with icing sugar. Serve immediately with strawberry sauce.
Step 1 – Preheat oven to 160°C/140°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing 2cm overhang on all sides.
Step 2 – Sift flour, baking powder, cinnamon, cloves, salt and nutmeg into a large bowl. Stir in sugar. Make a well in centre. Add milk and butter. Using a wooden spoon, stir until smooth. Spoon into prepared pan. Smooth top. Sprinkle with walnuts.
Step 3 – Bake for 30 to 35 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn, top side up, onto a wire rack to cool completely. Serve with cream and honey.