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GADO-GADO - INDONESIAN CHICKEN/VEGE
Fish and Kumara Taramind Curry
Grilled Vegetable Salad with Chilli Yoghurt Dressing
Roseneath Kitchen Buckwheat & Oat Vegetarian Quiche
Zuchinni and Chilli Fritters
Avocado and Tomato Salad
Asian Pork Skewers
Salted Coconut Icecream
2 kumara – peeled and sliced
2 hard boiled eggs – cut into quarters
4 small boneless, skinless chicken breasts (free range is best – about 125g per person)
400mL (1 can) of coconut milk
Shredded cabbage (a mix of red and white would be awesome) – enough for 2 cups
2 carrots sliced into ribbons with vegetable peeler
1 short cucumber sliced into ribbons with vegetable peeler
1 handful of snow peas
8 baby corn cobs
Satay sauce mix
2 spring onions - chopped
Steam kumara slices over boiling water until just tender. Rinse and drain and allow to cool.
Place the chicken and the coconut milk into a large saucepan (add water if needed to cover the chicken). Cover the pan and gently poach the chicken over medium heat until cooked through. Cool in the poaching liquid and when cold shred the chicken into small pieces.
Arrange the cabbage, carrots, cucumber, snow peas and baby corn cut into quarters lengthways on a large serving platter and place the shredded chicken on top. Drizzle with 1/4 cup of satay sauce mixed with water, then top with the egg and the spring onions.
For the satay sauce, you can make your own from peanut butter and coconut cream (or almond butter and coconut cream if you prefer).
Chilli, Spring Onion & Feta Cornbread
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Kumara Crispy Chunks
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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