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 hoisin sauce, shao hsing wine, ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
Step 2 – Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
Step 3 – Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add broccoli and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with jasmine rice.
Step 1 – Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.
Step 2 – Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set (see note). Break into pieces. Serve.
Step 1 – Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
Step 2 – Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and ¼ cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
Step 3 – Preheat oven to 200°C/180°C fan-forced. Grease three 12-hole round patty pans. Using a 6.5cm cutter, cut 36 rounds from 2 pastry sheets. Cut seventy-two 1cm x 6cm strips from remaining pastry. Line holes of prepared pans with pastry rounds.
Step 4 – Spoon level tablespoons of mince mixture into pastry rounds. Top each with 2 strips of pastry to form a cross. Brush with milk. Bake for 15 to 18 minutes, swapping trays during cooking, or until pastry is golden brown and pies heated through. Stand for 1 minute. Transfer to a dish. Serve with tomato sauce.
Step 1 – Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
Step 2 – Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.
500g crimson seedless grapes, cut into small bunches
125ml (½ cup) chicken stock
8 sprigs fresh thyme
60ml (¼ cup) thickened cream
Crusty bread, to serve
Crimson seedless grapes
Step 1 – Heat oil in a frying pan over medium heat. Cook the chicken for 2-3 minutes each side or until just golden. Transfer to a plate. Cook garlic in pan for 30 seconds or until aromatic.
Step 2 – Add chicken and wine to the pan. Cook for 1 minute or until slightly reduced. Add the grapes, stock and thyme. Simmer for 10 minutes or until chicken is cooked through.
Step 3 – Transfer the chicken and grapes to a plate. Stir the cream into the wine mixture. Reduce heat to low and simmer for 2 minutes or until the mixture thickens slightly. Divide the chicken among serving plates. Top with sauce and grapes and serve with bread.
Step 1 – Place the burghul in a large heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until tender. Drain. Place the burghul in a fine sieve and use the back of a spoon to squeeze out any excess moisture. Return to the bowl.
Step 2 – Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until browned. Drain off any excess fat. Set aside to cool.
Step 3 – Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Use a teaspoon to remove the flesh from the zucchini, leaving a 1cm-thick border around the edges. Discard the flesh. Use a small sharp knife to cut tops from tomatoes and discard. Use a teaspoon to remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh. Place the tomato and zucchini shells on the lined tray.
Step 4 – Add the reserved tomato flesh, mince, shallot, feta, mint, lemon rind and cinnamon to the burghul and stir until combined. Season with salt and pepper.
Step 5 – Spoon the burghul mixture evenly among the tomato and zucchini shells. Bake for 35 minutes or until the zucchini and tomato shells are tender and the stuffing is golden. Serve.