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Step 1: Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
Step 2: Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
Step 3: Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
Step 4: Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
Step 5: Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
Step 6: Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
Step 7: Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.
500g firm white fish fillets, thinly sliced diagonally
60ml (¼ cup) peanut oil
2 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml (¼ cup) chicken stock
1 ½ tablespoons soy sauce
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
Steamed rice, to serve
Step 1 – Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
Step 2 – Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
Step 3 – Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.
Step 1 – Preheat oven to 140°C. Place the cream, ginger, and vanilla bean and seeds in a saucepan over medium heat. Cook, stirring, for 3 minutes or until the mixture comes to a simmer (do not boil). Set aside for 5 minutes to infuse.
Step 2 – Whisk the egg yolks and 1/4 cup of sugar in a large bowl until pale and well combined. Remove vanilla bean from the cream mixture and discard. Whisk cream mixture into egg mixture until combined. Strain through a sieve into a heatproof jug. Discard ginger.
Step 3 – Line the base of a roasting pan with a tea towel, folded to fit. Place eight 60ml (1/4-cup) capacity ovenproof ramekins in pan. Divide cream mixture among ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of ramekins. Bake for 30-35 minutes or until almost set. Remove ramekins from pan. Set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
Step 4 – Preheat grill on high. Sprinkle the remaining sugar over the tops of the custards. Place the ramekins in a heatproof dish and surround with ice cubes. Cook under grill for 2 minutes or until the sugar melts and caramelises.