One of Our Most Popular Items - Freedom Foods No Added Salt Potato Chips - back in stock this week

New Product - Ceres Organics Brown Rice Cakes - No Added Salt - 110gm - $3.40

Leda Baked Fruit Filled Bars - 5 bars to a packet
# Triple Berry - Best before 16th August 2018. 
# Apple - Best before 19th June 2018. 
# Strawberry - Best before 15th August 2018.
All discounted to $3.20 per packet while stocks last.
 

Quick Chicken and Corn Soup

Ingredients 
Serves: 4 

• 500 mls of Salt Skip or Stock Merchant Chicken low salt stock
• Bunch of spring onions – sliced
• 2 cloves crushed garlic
• 1 teaspoon ginger
• 2 tablespoons olive oil
• 200 gm sliced pre cooked chicken
• 1x 420g can unsalted corn kernels  – 1/3 of can leave as whole kernels and puree the other 2/3
• 1 egg – lightly beaten
• One small packet of rice noodles – (prepared as per instructions)

1. Cook sliced spring onions and garlic in oil until soft
2. Add stock, ginger, corn, rice noodles and chicken and simmer for 10 minutes
3. Just before serving, add in lightly beaten egg
4. Garnish with fresh coriander or parsley

Vindaloo Pork Curry and Raita

Vindaloo comes from Portuguese words for garlic and vinegar or wine, so this curry is sharp and hot.

Ingredients

Curry:

• 2 tablespoons extra light olive oil
• 1.2kg pork, cut into 3cm pieces  * you can use chicken or beef if you prefer
• 1 onion, sliced
• 4 tablespoons Garnisha vindaloo curry paste (or 4 tablespoons of Herbies vindaloo curry mix)
• 2 cups water

• 185ml (3/4 cup) Greek yoghurt
• 1 lebanese cucumber, cut into .5mm diced pieces
• 1 tbsp lemon juice

Preparation:

1. Mix raita ingredients and season to taste,Set aside or chill (this can be done up to 1 day ahead).
2. Heat half the oil in a large saucepan over high heat. Cook pork, in batches, until browned. Add more oil if needed. Remove to a plate.
3. Add onion to saucepan. Cook, stirring, for 3 minutes. Add curry paste. Cook for 1 to 2 minutes
4. Return pork to saucepan with water. Simmer, covered, for 60 minutes or until pork is tender.
5. Serve with basmati rice and the raita

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