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Step 1 – Whisk together soy sauce, rice wine, sugar and sesame oil. Season with pepper.
Step 2 – Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic and ginger for 2 minutes or until onion has softened.
Step 3 – Add tofu, corn, snow peas and mushroom. Stir-fry for 3 to 4 minutes or until vegetables are just tender (be careful not to break up tofu). Add sauce mixture and pak choy. Stir-fry for 1 minute to combine. Serve.
2 (about 500g) chicken breast fillets, halved horizontally
8 fresh sage leaves
100g thinly sliced pancetta
1 tablespoon olive oil
3 spring onions (shallots), thinly sliced
1 garlic clove, crushed
400g can lentils, rinsed, drained
150g baby spinach leaves
1/4 cup chopped fresh mint
Step 1 – Combine yoghurt and lemon juice in a bowl. Season. Place 2 sage leaves along the length of each piece of chicken. Top with pancetta. Secure with toothpicks.
Step 2 – Heat oil in a frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked. Transfer to a plate.
Step 3 – Reduce heat to medium. Stir in spring onion and garlic for 2 minutes or until soft. Stir in lentils, spinach and mint for 1-2 minutes or until spinach wilts. Divide among plates. Top with chicken. Serve with yoghurt mixture.
900g butternut pumpkin, peeled, cut into 2.5cm cubes
olive oil cooking spray
150g baby spinach
1 tablespoon extra-virgin olive oil
1 cup (100g) walnuts, roughly chopped
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
Step 1 – Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
Step 2 – Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
Step 3 – Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.
2 (about 250g each) single chicken breast fillets, excess fat trimmed
1L (4 cups) chicken stock
1 x 180g jar laksa paste (asia @t home brand)
1 x 400ml can coconut milk
200g rice vermicelli noodles
150g snow peas, trimmed, thinly sliced diagonally
100g bean sprouts, ends trimmed
100g baby spinach leaves, washed, dried
1 tablespoon finely grated palm sugar
Lime wedges, to serve
Step 1 – Place the chicken, in a single layer, in a shallow, heatproof, microwave-safe dish. Pour over 250ml (1 cup) of the chicken stock. Cover with a lid or plastic wrap and cook on Medium/500watts/50% for 10 minutes or until the chicken is just cooked through. Set aside for 5 minutes to rest.
Step 2 – While the chicken is resting, spoon the laksa paste into a large 3L (12-cup) capacity heatproof, microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 1 minute. Stir in the coconut milk and the remaining chicken stock. Cover with a lid or a double layer of plastic wrap and cook on High/800watts/100% for 6 minutes or until the soup just comes to the boil.
Step 3 – Place the vermicelli noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
Step 4 – Meanwhile, shred the poached chicken and add it to the soup with the snow peas. Cover and cook on High/800watts/100% for 2 minutes.
Step 5 – Add the bean sprouts and baby spinach leaves and cook, uncovered, on High/800watts/100% for 1 minute.
Step 6 – Divide the noodles evenly among serving bowls. Ladle the hot soup over the noodles and sprinkle with palm sugar. Serve with lime wedges.
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 – Cut tamarillos in half lengthways, leaving 1cm at the stem end intact. Combine 1 1/2 cups (315g) sugar, 1 1/2 cups (375ml) water, cloves, vanilla, cinnamon and star anise in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and add tamarillo. Cook for 5 minutes or until warmed through. Remove from heat and set aside to cool to room temperature. Place in the fridge for 20 minutes to chill.
Step 2 – For the mousse, use an electric mixer to whisk cream in a small bowl until stiff peaks form. Place in the fridge until required. Place chocolate in a medium heatproof bowl over a saucepan half-filled with simmering water. Cook, stirring occasionally, for 10 minutes or until chocolate melts. Remove from heat and keep warm.
Step 3 – Use an electric mixer to whisk egg yolks in a small bowl until pale and fluffy. Meanwhile, combine remaining sugar and remaining water in a small saucepan over medium-high heat and cook, stirring, for 5 minutes or until a sugar thermometer reaches 118°C (firm-ball stage – see note).
Step 4 – Slowly pour sugar syrup into egg yolks while whisking continuously. Continue whisking for 4 minutes or until cooled slightly. Whisk in the chocolate and continue to whisk for 4 minutes or until cooled. Add one-third of the cream and whisk to incorporate. Use a metal spoon to fold in remaining cream. Spoon mixture evenly among serving glasses, cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
Step 5 – To serve, place a tamarillo on top of each mousse. Break a few pieces of cinnamon stick and place on top of the tamarillo.