Student Meal Kit

Meal Kit Recipe Cards

in collaboration with Advocacy & Welfare's Food Pantry

YUM! In this weeks Meal Kit!

Dukkah Couscous Halloumi Bowl with Roast Vegetables & Lemon Yoghurt

INGREDIENTS INCLUDED

 

·       1 beetroot
·       1 red onion
·       200g chopped pumpkin
·       2 cloves of garlic
·       150 grams couscous
·       2 tablespoons currants
·       200g halloumi
·       1 lemon
·       100g Greek yoghurt
·       30g walnuts
·       1 tablespoon dukkah
·       1 bunch of mint
ALLERGENS ·       Gluten
·       Dairy
·      Walnuts
PANTRY ITEMS NEEDED ·       Butter 20g
·       3/4 cup water
·       Olive oil
COOKING UTENSILS YOU WILL NEED ·       Medium frypan
·       Tongs
·       Chopping board
·       Knife
·       Medium saucepan
·       Baking tray
TIME Hands on | 35min
Cook time | 40min

 

STEP 1

Preheat your oven to 200C.

Wash the beetroot, and chop into 1cm cubes. Peel the red onion, and cut into 3cm wedges. Place the pumpkin, beetroot and onion onto a baking tray, drizzle with olive oil and season with salt and pepper.

Place in the oven and roast for about 25 minutes until tender.

TIP: Cut all the vegetables the same size so they all cook evenly. Beetroot remains quite firm when it’s cooked so you will know it’s ready when it can be easily pierced with a fork.

STEP 2

Whilst the vegetables are roasting,finely chop the garlic.

Place a saucepan over medium-high heat and add the butter then add your garlic and fry until fragrant, about 1min.

Add the water and bring to the boil. Once boiling adds the couscous and currants, stir to combine, then cover with a lid and remove from the heat.

Set aside for 5min with the lid on to let the liquid absorb. Once the liquid has absorbed you’ll want to fluff the couscous with a fork.

STEP 3

Cut the halloumi into 1cm slices, and cut the lemon into wedges. In a small bowl, combine the yoghurt and a squeeze of lemon, and season with salt and pepper. Set aside.

STEP 4

Heat your frying pan over medium heat. Add the walnuts and toast lightly, about 3min.

Transfer to a plate, then return the pan to the heat, add a drizzle of olive oil and the halloumi slices.

Cook the halloumi until golden on each side, about 3 min each. Pick and roughly chop the mint.

STEP 5

Stir the roast vegetables, dukkah and half the chopped mint through the couscous.

Divide the couscous between 2 bowls and top with the halloumi and toasted walnuts. Spoon over a dollop of lemon yoghurt and garnish with the remaining mint and a wedge on lemon on the side.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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YUM! In this weeks Meal Kit!

Chinese Sichuan Chicken Noodle Stir-Fry

INGREDIENTS INCLUDED

 

·       1 zucchini
·       1 carrot
·       1 bunch Asian greens
·       A few sprigs of coriander
·       1 knob ginger
·       2 chicken thighs
·       200g noodles
·       1 tablespoon spice paste
·       2 tablespoons peanuts
ALLERGENS ·       Peanuts
·       Gluten
·       Sesame
·       Soy
PANTRY ITEMS NEEDED ·       Olive oil
·       1 ½ tablespoons soy sauce
·       1 teaspoon sesame oil
COOKING UTENSILS YOU WILL NEED ·       Large frypan or wok
·       Tongs
·       Chopping board
·       Knife
·       Medium Saucepan
TIME Hands on | 30min
Cook time | 30min

 

STEP 1

Wash your vegetables.

Cut the zucchini into 1cm pieces, the carrot in half and thinly slice into half-moons. Roughly chop the Asian greens and the coriander. Finely grate the ginger and cut the chicken thigh into 2cm chunks.

STEP 2

Fill your saucepan with water and bring to the boil.

Add the noodles and cook until just tender, this will only take 2-3min. Drain and set aside.

Combine the spice paste, soy sauce and sesame oil in a small bowl and set aside.

STEP 3

Heat a large frying pan or wok over high heat and add a drizzle of oil. Once the oil is hot add the chicken and cook, tossing occasionally until brown and cooked through, about 6min.

Transfer to a bowl and cover to keep warm.

TIP: Remember chicken is cooked when it is no longer pink inside

STEP 4

Return the frying pan or wok to medium-high heat, add a splash of oil and once hot add the zucchini and carrot and cook until softened, about 3-4min.

Add the Asian greens and grated ginger and cook for a few minutes until the greens have wilted slightly and the ginger is fragrant.

Add the noodles, cooked chicken, and the spice paste mix to the pan, and toss together to coat.

STEP 5

Divide between 2 bowls and top with chopped coriander and nuts.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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YUM! In this weeks Meal Kit!

Grilled Halloumi & Roast Vegetable Salad with Spiced Couscous

INGREDIENTS INCLUDED

 

·       1 red onion
·       2 cloves of garlic
·       1 carrot
·       2 teaspoons of powdered vegetable stock
·       1 beetroot
·       30 grams baby spinach
·       150 grams couscous
·       100 grams greek yoghurt
·       4 tablespoons Moroccan spice blend
ALLERGENS ·       dairy
·       nuts (walnuts, pine nuts)
·       gluten
PANTRY ITEMS NEEDED ·       250 mls water
·       30 mls olive oil
·       1 knob butter
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       medium saucepan
·       knife
·       metal or wooden spoon
·       chopping board
·       baking tray
TIME Hands on | 20-25min
Total Cook time |40-45min

STEP 1

Preheat your oven to 200 degrees. Wash your carrots and beetroot, there is no need to peel these. Top and tail both carrot and beetroot, chop the beetroot into wedges about 1cm thick, and the carrots into sticks, peel the red onion, and cut into wedges around 2cm thick.

Place all the vegetables on to your baking tray, drizzle with olive oil, and season with salt and pepper. Place in the oven and bake for 20min until tender.

TIP: Cut the vegetables to the correct size so they all cook evenly and try not to add to much salt as the halloumi can be quite salty.

STEP 2

Whilst the vegetables are roasting, cut the halloumi into 1cm slices. Finely chop the garlic (or use a garlic press) and roughly chop the baby spinach leaves.

STEP 3

In a medium saucepan over low to medium heat melt the butter, once melted add the garlic and spice blend. Cook until fragrant, this will be around 1min.

Add the water and the vegetable stock then bring this to the boil. Once boiling add your couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat immediately.

Set aside for 5 min with the lid on to let the liquid absorb. Once the liquid has absorbed you’ll want to fluff the couscous with a fork.

STEP 4

When the vegetables are just about done, place your pan on medium heat, drizzle with oil and cook the halloumi until just golden on both sides, this will be around 3min – depending on how hot your pan is.

STEP 5

When all the elements are ready, stir the spinach through the couscous and season with pepper. Divide the couscous between 2 plates and top with your roasted vegetables and halloumi followed by a dollop of Greek yoghurt.

Yum!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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YUM! In this weeks Meal Kit!

Creamy Spinach & Mushroom Spaghetti with Parmesan

INGREDIENTS INCLUDED

 

·       1 onion
·       2 cloves of garlic
·       220 grams of spaghetti
·       150 grams mushroom
·       150 grams cream
·       60 grams spinach
·       30 grams parmesan cheese
ALLERGENS ·       gluten
·       dairy
PANTRY ITEMS NEEDED ·       15ml olive oil
·       25 grams of butter
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       tongs
·       medium saucepan
·       knife
·       chopping board
TIME Hands on | 25min
Cook time | 30min

 

Creamy Spinach & Mushroom Spaghetti

 

STEP 1

Fill your pot with tap water add a pinch of salt. Bring to the boil.

STEP 2

Whilst your water is boiling start chopping your onion into 1cm pieces and mince your garlic.

Heat a large frying pan, once it’s hot add a drizzle of olive oil, add your onion and garlic then cook on medium heat until soft – the onion will be a little transparent.

STEP 3

As your onion and garlic are cooking add the spaghetti to the boiling water.

Cook for about 9 minutes or until al dente.

Before you drain your spaghetti take out ¼ cup of the pasta water and set aside.

Drain your pasta, and then keep it in your pot with the lid on to keep it warm.

TIP: Pasta to water ratio should be 1:2. You want to have twice as much water as pasta, to prevent your pasta from going gluggy or being undercooked.

STEP 4

As your pasta is cooking, add the mushrooms to the onion and garlic. Once browning,  add a knob of butter and a pinch of salt and pepper. Cook for 5 minutes or until the mushrooms are brown and soft.

 STEP 5

Reduce the heat on your frypan to low and add your cream, half the parmesan cheese, spinach and ¼ cup of the pasta water.

Once the sauce is heated through, add the spaghetti and gently toss together. Divide into 2 bowls and sprinkle with the remaining parmesan.

TIP: You don’t want this to boil, so ensure your pan is on a low heat for this step!

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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YUM! In this weeks Meal Kit!

Middle Eastern Yoghurt Chicken with Roast Vegetables & Fetta Cheese

INGREDIENTS INCLUDED

 

·       1 sweet potato
·       1 carrot
·       1 tomato
·       1 red onion
·       1 zucchini
·       2 cloves of garlic
·       ½ lemon
·       4 tablespoons of Middle Eastern spice blend
·       100g Greek yoghurt
·       2 chicken breasts
·       2 tablespoons flaked almonds
·       A few springs of parsley
·       60g baby spinach
·       25g fetta
ALLERGENS ·       Nuts
·       Dairy
PANTRY ITEMS NEEDED ·       Olive oil
·       Salt & pepper
COOKING UTENSILS YOU WILL NEED ·       Medium fry pan
·       Tongs
·       Chopping board and knife
·       Baking tray
TIME Hands on | 35min
Cook time | 40min

 

STEP 1

Preheat your oven to 200C.

Wash your carrot and sweet potato, there is no need to peel these. Top and tail the carrot, and chop the sweet potato and carrot into 1cm chunks. Cut the tomato into 2cm pieces. Cut the zucchini in half and slice into half-moons. Cut the red onion into 1cm wedges. Place all the vegetables onto a baking tray and drizzle with a little olive oil.

Season with salt and pepper and place in the oven to roast until tender, about 25min.

TIP: Cut the vegetables to the correct size so they all cook evenly

STEP 2

Once the vegetables are in the oven, mince the garlic, and slice the lemon into wedges.

In a large bowl, combine half the yoghurt with the garlic, spice blend and a pinch of salt. Stir in a squeeze of lemon juice and a drizzle of olive oil. Add your chicken breast and toss to coat. Set aside to marinate for at least 10 minutes.

STEP 3

Heat your frying pan over medium-high heat. Add your almonds to toast for about 2 min until golden. Remove the toasted almonds and set aside.

STEP 4

By now your vegetables should be almost done. Return the frying pan to the medium-high heat, and add a splash of olive oil. When the oil is hot add the chicken and cook until golden on both sides, about 3min either side.

Place the chicken on the baking tray with the vegetables in the oven until cooked all the way through, about 6-8min.

TIP: Remember chicken is cooked when it is no longer pink inside

STEP 5

While the chicken is baking, take a small bowl and combine the remaining yoghurt with a squeeze of lemon juice. Season with salt and pepper and set aside.

Roughly chop the parsley (save some leaves for garnish if you wish). Transfer the roasted vegetables to a large bowl, add the baby spinach and chopped parsley and crumble half the fetta on top and toss lightly to combine. Season to taste

STEP 6

Thickly slice the chicken, divide the roasted vegetables between 2 plates and crumble over the remaining fetta. Top with the lemon yoghurt, toasted almonds and reserved parsley leaves. Serve with a lemon wedge.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Basil Pesto & Goats Cheese Risotto with Beans, Baby Spinach & Walnuts

INGREDIENTS INCLUDED

 

·       1  brown onion
·       2 cloves of garlic
·       200 grams arborio rice
·      2 teaspoons of powdered vegetable stock
·       40 grams walnuts
·       120 grams green beans
·       60 grams baby spinach
·       100 grams basil pesto
·       100 grams goats cheese
ALLERGENS ·       dairy
·       nuts (walnuts, pine nuts)
PANTRY ITEMS NEEDED ·       500ml water
·       olive oil
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       knife
·       metal or wooden spoon
·       medium ovenproof dish
TIME Hands on | 20-25min
Total Cook time | 40-45min

 

Ingredients shot. Basil Pesto & Goats Cheese Risotto With Beans, Baby Spinach & Walnuts

STEP 1

Preheat your oven to 200c.

Finely chop the onion and garlic (or use a press). Gather your pans and equipment.

TIP: It doesn’t matter if your chopping isn’t perfect as long as all the onion is relatively the same size a half cm dice is fine

STEP 2

To start your risotto, heat your medium frypan over medium heat, add a tablespoon or so of olive oil into your pan, then add your onion and cook for 4 minutes or until tender. Add your garlic and cook for 1 minute or until fragrant. Once this is done add in the risotto rice and stir for 2 minutes or until your rice is clear and looks dry.

TIP: The key here is to not have your pan too hot that it smokes otherwise you will burn your onion garlic mixture or your rice.

STEP 3

Add your stock powder to 2 cups of boiling water and stir to dissolve. Slowly add the stock to your pan while gently stirring. Once all the stock has been added bring your risotto to the boil. Once boiling, remove from the heat and pour it into your baking dish (if your pan can go in the oven simply use this) cover this dish with a lid OR use foil if your baking dish doesn’t have one.

Now place the dish in the oven and cook at 200 degrees for 20-25 minutes. After this time remove your risotto from the oven and let it sit for 2 minutes with the lid on.

TIP: When your rice is cooked the grain should be soft with a little texture to it, if you overcook it the grain will fall apart. You’ll want to ensure all the water has been absorbed.

STEP 4

Whist your risotto is baking, chop the walnuts, trim the beans and roughly chop into thirds. Lightly toast the walnuts in a fry pan for 2 minutes and remove the walnuts from the pan. Add a little oil to the pan and cook for 2-3 minutes or until the beans are soft.

TIP: If you like your beans raw and crunchy just add them in later

 STEP 5

After all of the elements are ready add everything to your risotto and toss lightly – remembering to save a little for a garnish on the top. Season to taste with cracked black pepper, divide into 2 bowls and sprinkle with remaining cheese and walnuts and dig in!

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Sicilian Tomato Spaghetti with Roasted Vegetables

INGREDIENTS INCLUDED ·       1 capsicum
·       1 zucchini
·       1 tomato
·       1 red onion
·       2 cloves of garlic
·       1 red chilli
·       2 tsp Italian herbs
·       220g spaghetti
·       1 tablespoon tomato paste
·       400g crushed tomatoes
·       2 tablespoons capers
·       30g parmesan cheese
ALLERGENS ·       wheat/gluten
·       dairy
PANTRY ITEMS NEEDED ·       olive oil
·       2 tsp balsamic vinegar
·       2 tsp brown sugar
·       ¼ tsp salt
·       20g butter
COOKING UTENSILS YOU WILL NEED ·       baking tray
·       knife
·       chopping board
·       medium fry pan
·       medium saucepan
·       tongs and spoons
TIME Hands on | 30min
Cook time | 35min

 

Sicilian Tomato Spaghetti with Roasted Vegetables

 

STEP 1

Preheat your oven to 200C.

Thinly slice your capsicum into strips, cut the zucchini in half and then slice into half-moons, cut the tomato into quarters, peel the red onion and cut into wedges around 1cm thick. Mince the garlic and thinly slice the red chilli.

Place all the vegetables into a bowl, drizzle with a little olive oil, and balsamic vinegar.

Sprinkle with the brown sugar and season with salt and pepper. Toss to combine, then spread onto a baking tray and place in the oven for 20 min until tender and lightly charred.

TIP: Cut the vegetables to the correct size so they all cook evenly.

STEP 2

Whilst your vegetables are roasting, fill your pot with tap water add a pinch of salt. Bring this to the boil, then add your spaghetti to the boiling water. Cook for about 9 minutes or until al dente.

Before you drain your spaghetti take out 1/2 cup of the pasta water and set aside. Drain your pasta, and then keep it in your pot with the lid on to keep it warm.

TIP: Pasta to water ratio should be 1:2.
You want to have twice as much water as pasta, to prevent your pasta from going gluggy or being undercooked.

STEP 3

Heat a frying pan over a low to medium heat, once it’s hot add a drizzle of olive oil, then add your tomato paste. Let this toast off for about 1 min then add the crushed tomatoes, Italian herbs, and your reserved pasta water, then stir to combine. Let this simmer for about 2 min then add the butter. Stir until the butter has melted, and add the roasted vegetables and your drained capers.

STEP 4

Once the sauce has heated through, add the spaghetti and gently toss it together.

Divide into 2 bowls and sprinkle with the parmesan cheese.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Roast Cauliflower Pearl Couscous with Caramelised Onion & Lemon Yoghurt

 

INGREDIENTS INCLUDED

 

·       1/4 cauliflower
·       1 sweet potato
·       2 tablespoons flaked almonds
·       150g pearl couscous
·       1 red onion
·       A few sprigs of parsley
·       1 lemon
·       30g baby spinach
·       100g Greek yoghurt
ALLERGENS ·       wheat/gluten
·       dairy
PANTRY ITEMS NEEDED ·       olive oil
·       1 tablespoon balsamic vinegar
·       1 teaspoon brown sugar
·       1/4 teaspoon salt
·       20g butter
·       water 1¼ cups (for couscous)
·       water 2 teaspoons (for onion)
COOKING UTENSILS YOU WILL NEED ·       baking tray
·       knife
·       chopping board
·       medium fry pan
·       medium saucepan
·       tongs and spoons
TIME Hands on | 30min
Cook time | 35min

 

Roast Cauliflower Pearl Couscous with Caramelised Onion & Lemon Yoghurt

 

STEP 1

Preheat your oven to 200C.

Cut the cauliflower into small florets, and dice the sweet potato into 2cm chunks.

Place on a baking tray, drizzle with olive oil, and season with salt and pepper.

Put the vegetables into the oven and roast for 20min, then remove the tray from the oven, sprinkle over the almonds and return to the oven for a further 5 min until the almonds are golden and the sweet potato is tender.

 TIP: Cut the vegetables to the correct size so they all cook evenly.

STEP 2

Whilst your vegetables are roasting, make the couscous.

You’ll need to heat your saucepan over medium heat, once the pan is warm add a splash of oil. Then place the pearl couscous in to toast – you’ll need to stir occasionally to ensure you don’t burn it, this should take about 1min.

Once your couscous is shiny with oil, add 1¼ cups of water. Reduce to a simmer and stir occasionally until the couscous is tender and the water has been absorbed, this should be around 10min.

STEP 3

As your couscous is cooking, thinly slice your red onion. Heat a medium frying pan, once it’s hot add a drizzle of olive oil, add your onion then cook on medium heat until soft, about 5min.

Add the balsamic vinegar, brown sugar, and 2 teaspoons of water and mix well. Cook for five minutes until the sauce becomes dark and sticky.

STEP 4

Roughly chop your parsley, zest the lemon and then cut it into wedges, and roughly chop your spinach leaves.

In a large bowl combine the couscous, baby spinach, caramelised onion, roasted vegetables, and almonds. Add a squeeze of lemon juice and ½ the parsley.

STEP 5

In a separate small bowl, combine the Greek yoghurt, a large pinch of lemon zest, a dash of olive oil, and a sprinkle of salt & pepper.

STEP 6

Now it’s time to build your bowl. Divide your couscous between 2 bowls and top with the lemon yoghurt. Garnish with the remaining chopped parsley and a wedge of lemon on the side.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Snapper & Lemon Potatoes with Dill Butter Sauce & Vegetables

INGREDIENTS INCLUDED

 

·       2 potatoes
·       2 cloves of garlic
·       1 carrot
·       2 zucchini
·       a bunch of dill
·       1 lemon
·       1 teaspoon chicken stock powder
·       2 fillets of snapper
ALLERGENS ·       dairy
·       fish
PANTRY ITEMS NEEDED ·       olive oil
·       40g butter
·       salt and pepper
·       1 tablespoon water
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       knife
·       small saucepan
·       chopping board
TIME Hands on | 25min
Cook time | 40min

 

Snapper & Lemon Potatoes with Dill Butter Sauce & Vegetables

 

STEP 1

Preheat your oven to 200C.

Dice your potatoes into 2cm chunks and place them into a saucepan with a pinch of salt.

Fill the saucepan with water until potatoes are just covered. Place over high heat and boil until tender, for about 15 min.

TIP: You’ll know the potatoes are ready when you can easily pierce them with a fork.

Don’t bother peeling your potatoes, this is where all the nutrients are, just give them a wash and away you go.

STEP 2

Whilst your potatoes are boiling, cut the zucchini into strips long ways and about 1cm thick, cut the carrot in half and then thinly slice it into half-moons, mince the garlic, and roughly chop the dill. Zest the lemon, then cut it in half and juice it.

STEP 3

Place the zucchini and carrot onto a baking tray and drizzle with olive oil, sprinkle with salt and pepper and half the garlic.

Season your fish with salt and pepper. Place a frying pan on a medium heat and add a splash of oil.

Once it is hot, place the fish skin side down into the pan. Fry for 1 min on each side – don’t worry, you aren’t trying to cook it through just yet, just seal it.

Place the fish onto the baking tray with the vegetables and cook in the oven for 12-15min until cooked through.

STEP 4

By now your potatoes should be ready. Drain and set them aside, then return the saucepan to a medium heat.

Once hot, add 1/2 the butter and 1/2 the garlic and cook for about a minute until fragrant.

Add a tablespoon of water, the lemon zest, lemon juice, and the stock powder.

Bring to the boil then remove immediately from the heat. Add your potatoes back in and toss to coat. Lightly crush the potatoes with a fork or masher, and cover to keep warm.

STEP 5

Return your frying pan to a low heat. Add the remaining butter to the pan and cook until melted and beginning to brown, about 1-2min. Remove from the heat, add the dill and stir to combine.

STEP 6

Divide your crushed potatoes between 2 plates, top with roasted vegetables and snapper, and drizzle with your dill butter sauce

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Chicken with creamy chive sauce

INGREDIENTS INCLUDED

 

·       2 potatoes
·       1 clove of garlic
·       150mL cream
·       1 zucchini
·       A bunch of chives
·       1 teaspoon of powdered chicken stock
·       2 chicken breasts
·       1 head of broccoli
ALLERGENS ·       dairy
PANTRY ITEMS NEEDED ·       olive oil
·       water
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       knife
·       small pot
·       chopping board
·       baking tray
TIME Hands on | 25min
Cook time | 40min

 

Chicken with creamy chive sauce

 

STEP 1

Preheat your oven to 200C.

Dice the potatoes into 1cm chunks and place them on a baking tray.

Drizzle with olive oil and season with salt and pepper.

Place in the oven and roast until tender and brown, about 20min.

TIP: Don’t bother peeling your potatoes, this is where all the nutrients are, just give them a wash and away you go.

STEP 2

While the potatoes are roasting, chop the broccoli into small florets, thinly slice the zucchini, and mince the garlic. Finely chop the chives and set aside.

STEP 3

Slice both of your chicken breasts in half, horizontally to make 4 thin steaks.

Season on both sides with salt and pepper.

Put a large frying pan on a medium-high heat, drizzle with olive oil and place your chicken slices into the pan.

Cook the chicken until golden and cooked through, this will take about 5 minutes each side depending on how thick your chicken is.

Once cooked through, transfer the chicken to a plate to keep warm while you cook your vegetables.

STEP 4

Return the same pan to the heat and then add the broccoli and a tablespoon of water.

Cook until the broccoli begins to soften, about 3min.

Add the zucchini and garlic, and season with salt and pepper.

Cook for a few minutes until the vegetables are tender and the garlic is fragrant. Set the vegetables aside with your chicken to keep warm whilst you make your sauce

STEP 5

Place your pan back over a low heat and add the cream, chives, and chicken stock powder.

Cook, stirring, until slightly thickened, and season to taste with salt and pepper.

STEP 6

Thinly slice the chicken.

Divide the roasted potatoes between 2 plates, top with garlic greens and chicken, and finish with your creamy chive sauce.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Smokey Black Bean Enchiladas with Greek Yoghurt & Tomato Salsa

INGREDIENTS INCLUDED

 

·       1 red onion
·       1 capsicum
·       120 grams black beans
·       200 ml smokey enchilada sauce
·       6 mini tortillas
·       30 grams of shredded cheddar cheese
·      1 tomato
·       60 grams baby spinach
·       50 grams yoghurt
ALLERGENS ·       dairy
·       gluten
PANTRY ITEMS NEEDED ·       15 ml olive oil
·       5 ml white wine vinegar
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       tongs
·       medium saucepan
·       knife
·       chopping board
·       baking tray
TIME Hands on | 25min
Cook time | 30min

 

Smokey Black Bean Enchiladas with Greek Yoghurt & Tomato Salsa Ingredients

STEP 1

Preheat your oven to 200c.

Finely chop the red onion and capsicum, drain the black beans, and set aside.

STEP 2

Heat your frying pan over medium heat and add a splash of oil. When the oil is hot, add ¾ of your onion, and all the capsicum until softened (reserve the remaining onion for the salsa).

Once softened add the beans, half the enchilada sauce, and a dash of water. Stir until combined and leave in the pan to keep warm.

TIP: If you’re not a fan of raw onion in your salsa, you can cook it all in this first step.

STEP 3

To assemble, place your tortillas on a flat surface. Add a large spoonful of the bean mix to the centre of the tortilla.

Roll up each tortilla into a cylinder shape, and place them seam side down into your baking tray. Lay them side by side, and quite close together – so they’re touching.

Top the enchiladas with the remaining sauce and sprinkle evenly with the cheese.

STEP 4

Place your enchiladas into the oven and bake until the cheese has melted and they are golden – this will take about 10min.

STEP 5

Whilst your enchiladas are in the oven,  roughly chop the tomato. Combine the tomatoes, baby spinach, and remaining red onion into a bowl then drizzle with the white wine vinegar and a splash of olive oil, toss gently to combine.

Divide your enchiladas between two plates, top with Greek yoghurt and your tomato salsa.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Cherry Tomato & Spinach Risotto with Chilli & Parmesan

INGREDIENTS INCLUDED

 

·       1 brown onion
·       2 cloves of garlic
·       1 lemon
·       a few sprigs of thyme
·       a teaspoon of chilli flakes
·       200 grams of arborio rice
·       2  teaspoons of powdered vegetable stock
·       1 punnet of cherry tomatoes
·       30 grams of parmesan cheese
·       60 grams of baby spinach
ALLERGENS ·       dairy
·       gluten
PANTRY ITEMS NEEDED ·       1 tablespoon olive oil
·       1 knob of butter
·       500ml of water
COOKING UTENSILS YOU WILL NEED ·       medium fry pan
·       knife
·       chopping board
·       ovenproof dish
TIME Hands on | 35min
Cook time | 40min

 

Roasted Cherry Tomato & Spinach Risotto with Chilli & Parmesan Ingredients

 

STEP 1

Preheat your oven to 200c.

Whilst your oven is heating up prep your elements. Finely chop the onion and garlic, zest your lemon, then slice the lemon into wedges and pick the thyme leaves off the stems. Chop your cherry tomatoes in half and set aside.

STEP 2

Heat your frypan on medium heat, once warm add a small amount of olive oil to the pan, then the onion, and cook stirring until softened  – this will take about 4min.

Add the chopped garlic, lemon zest, thyme, and the chilli flakes, cook this until fragrant – this will take roughly 1min.

Add the arborio rice to your pan and stir until the rice goes translucent.

TIP: If you don’t like spicy food you can leave the chilli flakes out!

STEP 3

Mix your stock powder with the water, once combined add to your pan. Bring to the boil and add your cherry tomatoes.

Transfer your risotto to an ovenproof dish and cover with a lid, then place in the oven, baking for 25 mins. IF your pan is oven-proof, simply cover it with foil and put it into the oven.

STEP 4

Once the risotto is ready (all the liquid should be absorbed and the rice should be al dente) remove from the oven.

Stir through the spinach, butter, and grated parmesan, season to taste with salt and pepper.

STEP 5

Divide the mixture between two bowls and serve with a lemon wedge.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Moroccan Vegetable Couscous with a Mint Yoghurt Dressing

INGREDIENTS INCLUDED

 

·       1 carrot
·       1 zucchini
·       1 red onion
·       1 lemon
·       a few sprigs of mint
·       100 grams of yoghurt
·       4 tablespoons of Moroccan seasoning
·       150 grams of couscous
ALLERGENS ·       gluten
·       dairy
PANTRY ITEMS NEEDED ·       olive oil
·       250ml water
COOKING UTENSILS YOU WILL NEED ·       small pot
·       knife
·       chopping board
·       baking tray
TIME Hands on | 20min
Cook time | 30min

 

Moroccan Veggie Couscous with a Mint Yoghurt Dressing Ingredients

 

STEP 1

Preheat your oven to 200c.

Rinse your vegetables. Cut your carrot into 1cm chunks,  zucchini into 2cm chunks, peel the red onion and cut into 2cm wedges.

Place the carrot, zucchini, and onion onto a baking tray, drizzle with oil, and season with a pinch of salt and pepper (toss if you need to).

Roast in the oven for 20 minutes or until the vegetables are tender.

TIP: To ensure your vegetables cook evenly, make sure to you cut them similar in size.

STEP 2

Whilst your vegetables are roasting, pick the mint leaves off the stem and roughly chop the leaves.

Add ½ of the mint to a bowl with the yoghurt and add a good squeeze of lemon juice.

Season the yoghurt with salt and pepper and mix together before setting aside.

STEP 3

To cook the couscous, you will need to place your saucepan on a low to medium heat.

Once the pan is warm add a little olive oil and the Moroccan seasoning, toast this for about a 1 minute or until fragrant. Once fragrant, add the couscous and water. Bring this to the boil and stir once more.

Once boiling, cover with a lid and remove from the heat.

Once the water has absorbed, use a fork to fluff (loosen) your couscous and set aside.

STEP 4

Once your vegetables are cooked, remove them from the oven, and gently toss it in with your couscous.

Now you can add the remaining mint and another pinch of salt or pepper if needed.

Divide between two bowls and top with your yoghurt and mint dressing.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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Not available this week

Mediterranean Halloumi Bowl with Pearl Couscous & Olives

INGREDIENTS INCLUDED

 

·       1 sweet potato
·       1 tomato
·       1 red onion
·       2 cloves of garlic
·       1 cucumber
·       a few sprigs of parsley
·       100grams of creamy pesto dressing
·       150 grams of pearl couscous
·       40 grams olives
·       25 grams fetta
·       100 grams halloumi
ALLERGENS ·       wheat
·       dairy
·      nuts (walnuts, pine nuts)
PANTRY ITEMS NEEDED ·       30 ml olive oil
·       5ml white wine vinegar
·       250ml of water
COOKING UTENSILS YOU WILL NEED ·       medium frypan
·       tongs
·       medium saucepan
·       knife
·       chopping board
·       roasting tray
TIME Hands on | 25min
Cook time | 30min

 

Mediterranean Halloumi Bowl with Pearl Couscous and Olives ingredients

 

 STEP 1

Preheat your oven to 200c. 

Wash your sweet potato – no need to peel, then cut it into 1cm chunks, place on your baking tray, drizzle with oil and toss with a pinch of salt and pepper. 

Place in the oven and roast until tender about 20-25min

STEP 2

Whilst the sweet potato is cooking, cut your halloumi longways into 1cm thick slices and set aside. 

Cut your tomato into thin wedges, dice your cucumber, thinly slice the red onion (use as much as you like), and put these into a salad bowl with ½ the olives, your white wine vinegar, and a drizzle of olive oil. Crumble the fetta on top and toss lightly to combine.

STEP 3

Next, make the couscous. You’ll need to heat your saucepan over medium heat, once the pan is warm add a splash of oil. Then place the pearl couscous and garlic in to toast – you’ll need to stir occasionally to ensure you don’t burn it, this should take about 1min.

Your couscous should be shiny now, add the water and a pinch of salt. 

Reduce to a simmer and stir occasionally until the couscous is tender and the water has been absorbed, this should be around 10min.

Take it off the hob and stir through your roasted sweet potato, the remaining olives, and half of the parsley.

STEP 4

Put another pan on medium heat, once warm, add a splash of oil and place your halloumi slices into the pan. Cook the halloumi until golden on each side – about 3 mins each, depending on how hot your pan is!

STEP 5

Now it’s time to build your bowl. Divide your couscous between two bowls, top with the halloumi slices and your salad mixture, drizzle with your creamy pesto dressing and finish with the remaining chopped parsley.

Enjoy!

Remember to tag us in your photos @lifefunctionscatering @advocacywelfare

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