Chemist Warehouse Catalogue - 11/11-23/11/2022 (Page 39)

ingredients roasted tomato • 500g cherry tomatoes minced • 1 tsp dried oregano baked creamy feta risoni serves 5; prep 5 min; cook 40 min • 3 tbsp extra virgin olive oil • 2½ cups risoni • 1 cup boiling water • ½ tsp cooking salt 200g danish feta crumbled • 2 lightly packed cups basil ingredients • 125g pad thai dried rice-stick noodles • 3 tbsp canola oil 5mm wide • 150g chicken breast or thigh 1½ cups bean sprouts very high returns for very baked in one dish! don't skip the feta- some of it melts to make a creamy sauce and some remains as smeary little salty nuggets • ½ cup firm tofu batons into 3cm lengths minutes spread the risoni out evenly briefly to loosen the risoni stir until it is partially melted some can splash of hot water immediately unsalted peanuts for the sauce • 1½ tbsp tamarind puree • 3 tightly packed tbsp brown sugar • 2 tbsp fish sauce • 1½ tbsp oyster sauce to serve • lime or lemon wedges chilli powder or cayenne pepper handful extra bean sprouts the rainbow - quinoa salad with ginger dressing ingredients 7mm cubes julienned • 3 lightly packed cups finely shredded red cabbage sliced • 1 cup frozen shelled chopped into 1cm cubes the dish by which every thai restaurant is judged! pad thai mix the sauce ingredients in prepare the noodles as per the packet directions just before you start sitting around as they become more fragile chopped coriander leaves for the quinoa • 1 cup tricolour or white quinoa • 2 cups water for the dressing • 2 tbsp mirin • 2 tbsp rice wine vinegar • 2 tbsp sesame oil • 2½ tbsp grapeseed oil • 2½ tbsp kewpie mayonnaise • 2½ tsp white sugar • 2 tsp finely grated ginger • ½ tsp finely grated garlic to serve • 1 tbsp toasted white sesame seeds heat 2 tablespoons of oil in a large non-stick frying the onion and cook for 30 minutes until the chicken is mostly cooked through push the ingredients to pour the egg in on the the house of wellness 39 toast the quinoa to give it extra flavour on a large baking tray and bake for 15 until it's lightly browned and smells nutty rinse under running water for 10 seconds using a fine-mesh sieve and shake off the excess water well place the quinoa in a medium then reduce the heat to low and simmer quinoa with a fork and allow to fully cool before using jar and shake well to combine bundle up the wasabi peas in a clean tea towel and bash using a meat mallet or rolling pin to crush them into irregular place the cooled quinoa in a large bowl pour the dressing over and toss very well transfer the salad to a large serving generously with the crushed wasabi peas and sesame seeds touch of extra oil if the pan chicken add 1 tablespoon of oil then pour the sauce over cook for 3-4 minutes tossing gently every minute absorbed by the noodles and the edges of the noodles start to caramelise add the garlic chives and half the peanuts and toss from the heat serve immediately sprinkled with the remaining peanuts and lime wedges on and some extra bean sprouts to taste before eating