LOW G.I BOX

BEEF RENDANG

• 3 T Olive oil – from your pantry
• 2 Sweet potatoes, cubed
• 100ml Fresh cream
• 1 Garlic clove, crushed
• 1 t Rosemary, leaves stripped from stalks
• 2 200g Beef rump
• 2 T Peanut oil
• 3 T Green curry paste
• 400ml Coconut cream
• 1 t Fish sauce
• 1 Lime, zested
• 1 Lemongrass, bruise the stem
• 1 Tomato, deseeded and cubed
• 50g Onion, chopped
• 1 t Coriander leaves, chopped
• 1 T Rice vinegar
• Pepper – from your pantry
• 2 t Steak spice
• * 1 t UD Salt

CAJUN, MUSTARD AND CREAMY CHICKEN WITH BUTTERNUT MASH

• 4 Chicken thighs
• 1 t Cajun spice
• 1 T White sugar
• 1 T Chicken stock powder
• 1 T Wholegrain mustard
• 2 t Orange – zest only
• 60g White onion, finely chopped
• 1 t Garlic, crushed
• 200ml Cream
• 8 Sage leaves
• 300g Butternut, cubes
• 1 t Thyme, leaves stripped from stalks
• 1 T Butter – from your pantry
• 1 T Vegetable stock powder
• * 1 t UD Salt

GRILLED CHICKEN WITH CARAMELIZED BALSAMIC TOMATOES

• 3 T Olive oil – from your pantry
• 200g Cherry tomatoes
• 2 T Balsamic vinegar
• 1 Garlic clove, crushed
• 2 150g Chicken breast
• 1 t Cajun spice
• ¼ t Smoked paprika
• 1 Lemon zested and juiced – use to taste
• 3g Basil leaves
• ½ Buffalo mozzarella ball
• 2 T Cashew nuts, toasted
• 1 PKT Chipotle yoghurt
• * 1 t UD Salt

PORK CHOPS WITH CHICKPEAS AND ROASTED PEPPERS

• 2 200g Pork chops
• 1 Red pepper whole, halved
• 150g Kale, chopped
• ½ t Fennel seeds
• 400g Chickpeas
• 2 t Chicken stock, mixed with 100ml hot water
• 1 T Olive oil – from your pantry
• ½ Lemon
• 2 t Pork spice
• * 1 t UD Salt