recipes

400g Panggang Paste

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1.5kg diced chicken thigh

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200g tinned chopped tomatoes

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200ml tinned coconut milk

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200g sliced white onion

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500g peas

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1 teaspoon turmeric powder

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½ teaspoon salt

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2 spring onions, chopped to garnish

1.5kg thin cut frying beef steaks, cut into strips

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400g Korean Bulgogi paste

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200g shredded carrot

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¼ bunch spring onion, sliced

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White sesame seeds, to garnish

400g Mexican Chilli Orange Paste

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250g tinned kidney beans

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250g tinned black beans 

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200g tinned cream of tomato soup

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500g dried macaroni  

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500g grated cheddar cheese

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Optional: Diced red onion, spring onion and more cheese to garnish

300g Korean Bulgogi

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50g sriracha sauce

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300g sliced pan fried mushrooms

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200g tinned black beans

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200g tinned corn

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600g grated cheese e.g. mozzarella

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¼ bunch coriander, chopped

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10 (-inch flour tortillas)

Salad:

400g cooked giant couscous (about 170g uncooked; follow packet instructions)

200g cored and diced cucumber

200g diced tomato / halved cherry tomatoes

½ bunch parsley, chopped

½ lemon, juiced

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Dressing:

200g Cuban Chimichurri

50g orange juice

200g Mexican Chilli Orange Paste

400g uncooked white long grain or basmati rice 

400g tinned lentils

1 teaspoon turmeric

800ml water

Optional: 50g raisins

400g Panggang Paste

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1 tablespoon smoked paprika

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400ml tinned coconut milk 

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400g chopped tinned tomatoes

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200g diced white onion

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1kg firm white fish, cut into chunks

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250g diced red peppers

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250g diced butternut

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15g chopped coriander

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2 limes, juiced

400g Panggang Paste

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50g sriracha chilli sauce

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700g dried rice stick noodles (around 3mm width) (to make approx. 1.4kg cooked noodles)

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1.2kg pork mince

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400g sliced peppers

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5 spring onions, sliced

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2 limes, juiced

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30g Thai basil or basil leaves

400g Mexican Chilli Orange Paste

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3kg baby back ribs

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1.5 cups cola

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50g strawberry jam

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50ml bourbon whisky