Foodservice Archives - Church Resources

Category: Foodservice

Salt and pepper squid with Garlic Aoili

08/10/2018

Recipe Serve 10 Approximate cooking time 20 minutes Ingredients 1kg Salt and Pepper Squid (Pacific West) 200g lettuce 100g tomato Lemon wedges and sliced spring onions 200ml Garlic Aioli (Kraft) Instructions Cook salt and pepper squid as directed...

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Chicken Quinoa Rice Paper Rolls

07/09/2018

Recipe Recipe makes 20 rolls Approximate cooking time: 30 mins Ingredients 2 Carrot 2 Celery stalks 1 red capsicum 1 cucumber 200 g Rice noodles 1 bunch mint 500 g Chicken breast (M & J Chicken) 200g Cooked Quinoa...

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Roast Chicken with Pear and Quinoa

07/09/2018

Recipe Recipe serves 10 Ingredients 2kg chicken drumsticks  (M& J Chicken) 80g butter 5 garlic cloves crushed 2 brown onions cut into wedges 4 pears cut into wedges 2 cups quinoa cooked (Trumps) 200g spinach 2 tsps Dijon mustard...

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Spicy Quinoa Nut Pilaf

07/09/2018

Recipe Serves 10 Ingredients 2 tbsps oil 2 onions diced 3 garlic cloves crushed 2 tsp curry power 1 tsp garam masala 1 tsp turmeric 4 cups cooked tri-colour quinoa (Trumps 120g almonds 150g spinach Instructions 1. Heat...

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Pumpkin quinoa muffins with cream cheese frosting

07/09/2018

Recipe Makes 16 muffins Ingredients 3 cups self-raising flour 1 tsp cinnamon 1 tsp mixed spice 1 cup firmly packed brown sugar 1 cup cooked quinoa (Trumps) 2 cups grated carrot ½ cup dried pitted dates 185ml vegetable...

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Polenta Sundried Tomato Basil Muffins

07/09/2018

Recipe Vegetarian Muffin Recipe makes 12 muffins Approximate cooking time: 40 mins Ingredients 1 ¼ cup self-raising flour 100g polenta (Trumps) 1 cup cheese 50g sundried tomatoes 15g chopped basil 1 egg 250ml milk 80ml olive oil Instructions 1....

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Polenta Sundried Ham Tomato Muffins

07/09/2018

Recipe High-protein Muffin Recipe makes 10-12 muffins Approximate cooking time: 40 mins Ingredients 1 ¼ cup self-raising flour 100g polenta (Trumps) ½ cup cheese 50g sundried tomatoes 200g ham  (Primo) 15g chopped basil 1 egg 250ml milk 80ml...

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