Paul-Wallace

Ingredient Checklist – August 23

Chicken Breast 280 g
Beef Skirt 210 g
Duck Breast 210 g
Cooked Peeled King Prawns 150 g
Sea Bass Fillets 110 g
5% Fat Beef Mince 90 g
Whole Chicken Wings 4

Lighter Cheddar Cheese 40 g
Parmigiano Reggiano 5 g
Elmlea Single Light 75 ml
Skimmed Milk 20 ml
Lighter American Cheese Slices 2
Medium Eggs 3

Cooked Jasmine Rice 100 g
Uncooked Jasmine rice 80 g
Dried Tagliatelle 50 g
Soft Flour Tacos 2
Brioche Rolls 2
Small Bao Buns 2
Ciabatta 1
Warburton’s Sliced Roll 1

Rapeseed Oil Spray
Olive Oil Spray

Mae Ploy Thai Red Curry Paste 20 g
Chicken Stock 350 ml
Light Coconut Milk 300 ml
Chipotle Paste 4½ tbsp
Lightest Mayonnaise 10 tbsp
Worcestershire Sauce 4½ tsp
Tomato Ketchup 1 tbsp
Light Soy Sauce 1 tbsp
Fish Sauce 1 tbsp
American Yellow Mustard 1 tsp

Maris Piper Potatoes 260 g
Pineapple 100 g
Wild Rocket 30 g
Chive Stems 6
Garlic Cloves 5½
Red Chilli’s 4
Pickled Gherkin Slices 4
Kaffir Lime Leaves 3
Limes 2
Onion 1½
Lemons 1½
Tomatoes 1
Cucumber 1
Fresh Coriander Handful

Paprika 3 tsp
Curry Powder ½ tbsp
Sugar ½ tsp
Salt
Black Pepper
White Pepper