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Low Sodium/Salt Recipes

Cantonese Chicken

Posted by Anne McKenzie on

Cantonese Chicken

Ingredients: 2  tbspn vegetable oil 1/2 onion, chopped 115g mushrooms, sliced 1 cup bok choy, chopped 1/4 tspn ground ginger 1/4 tspn garlic powder (or 1-2 cloves of garlic, crushed 1/4 tspn black pepper 2 chicken breasts, sliced thinly 1 tbspn sherry 1 tbspn Maleny or Chilli harvest sweet chilli sauce 1 cup of Salt Skip chicken stock 1 tbspn cornflour 1 cup carrot, sliced   Method: 1.  In a wok heat half the oil. 2. Add the carrot, onion and half the spices. Stir fry for 2 minutes. 3.  Add mushrooms and bok choy. Stir fry for another minute....

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Pork Vindaloo

Posted by Anne McKenzie on

Pork Vindaloo

Pork Vindaloo Curry Vindaloo comes from Portuguese words for garlic and vinegar or wine, so this curry is sharp and hot.   Ingredients: 500gm pork leg (or any cut of pork you prefer), cubed 2 cloves of garlic, crushed 1-2 tbspn Vindaloo curry powder 2 tbspn of oil Juice of 1/2 a lemon 1/3 cup of tomato paste Water   Method; Coat meat with curry powder Heat oil in a heavy based saucepan and add garlic Add meat cubes, a few at a time, sealing all sides. Add more meat until all cubes are lightly browned Add tomato paste and...

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Chicken Vadouvan

Posted by Anne McKenzie on

Chicken Vadouvan

Chicken Vadouvan Recipe Vadouvan Curry is an Indian east coast curry inspired by French colonists.  The French who colonized the Pondicherry area of eastern India took a liking to the local flavours and made this version their own.  A larger-than-usual leaning towards dried onion and garlic, and the freshness of curry leaves, makes this blend mild and a little sweet..   Ingredients: 2 tbspn oil 1 onion, finely chopped 2 tabspn Vadouvan curry mix Juice of 1 lemon or 1 tspn tamarind paste 600gms chicken breast or thighs, cubed 1 cup plain yoghurt Coriander leaves to serve   Method: Fry...

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Chicken in Orange Sauce

Posted by Anne McKenzie on

Chicken in Orange Sauce

Serves: 2   Ingredients: 1 whole chicken breast, sliced 2 tbsp flour 1/4 tspn pepper 1/4 tspn paprika 1/2 cup orange juice 2 tbspn Vermouth or white wine 1 tbspn olive oil 1 tbspn cream A few orange segments   Method: 1. Toss chicken in flour, pepper and paprika. Brown in oil and then drain off oil and discard. 2. Add orange juice and Vermouth/white wine to pan with chicken. Cover and cook for 3-5 minutes.. 3. Remove chicken and keep  warm 4. Reduce liquid a little then add 1 tbspoon of cream 5. To serve pour sauce over chicken....

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Chicken Thai Red Curry

Posted by Anne McKenzie on

Chicken Thai Red Curry

Serves: 4-5   Ingredients:. 2 tbspns oil 1 medium onion, sliced thinly 1 cup chicken stock 800g chicken, thighs or breast as you prefer,sliced to bite size pieces 1 cup coconut cream 1 cup of mixed vegetables (we used peas, red capsicum and zucchini) Rice or noodles to serve ! tspn lime or lemon juice 3 level tbspns Saucy Spice Thai Red curry mix 1/2 tspn sugar 1/2 cup of oil 1 tbspn chopped coriander   Method: To make your curry paste: Mix 3tbspn Red Curry mix with 1/2 cup of oil, 1 tspn lime or lemon juice, 1/2 tspn sugar...

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