December
use-it-up meal plan
shop
once for
3 easy
meals
From the December 2013 issue
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Roast Duck, Cherry & Couscous Salad from the December issue of taste.com.au magazine, and then use up key ingredients to make the Pistachio-Crusted Chicken Skewers and Chicken with Rice, Raisins & Pistachio.
The featured recipes
1
Roast duck, cherry & couscous salad
This quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.
2
Pistachio-crusted chicken skewers
Spiked onto rosemary skewers for extra flavour, this pistachio-coated chicken kebab recipe is sensational!
3
Chicken with rice, raisins and pistachio
This succulent chicken will fall off the bone after slowly simmering in the oven for almost two hours.
Here's what you'll need to make our three tasty dinners. Just log in to add the ingredients to your shopping list.
- 420g pkt Luv-a-Duck ready roasted traditional duck breasts
- 125g pearl couscous
- 100g (1/2 cup) whole-wheat couscous
- 125ml (1/2 cup) boiling water
- 1 1/2 tbs extra virgin olive oil
- 160g (1 cup) morello pitted cherries
- 2 oranges, segmented
- 1 cup fresh mint leaves, chopped
- 1 cup fresh continental parsley leaves, chopped
- 40g (1/4 cup) pistachio kernels, toasted, chopped
- 3 green shallots, thinly sliced
- 1 tbs fresh orange juice
- 1 tbs lemon juice
- 3 tsp white balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 tbs extra virgin olive oil
- 1 tsp smoked paprika
- 900g chicken breast fillets, thickly sliced
- 40g (1/4 cup) pistachio kernels, finely chopped
- 2 tbs chopped fresh continental parsley
- 12 long fresh rosemary sprigs
- 2 x 240g pkts cherry truss tomatoes (see note)
- Olive oil spray
- 1 tbs finely grated lemon rind
- 1 tsp sea salt
- 1 (about 1.8kg) whole chicken
- 21/2 tbs olive oil
- 1 large brown onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 2 1/2 tsp Middle Eastern spice mix
- 70g (1/4 cup) tomato paste
- 685ml (2 3/4 cups) water
- 400g (2 cups) basmati rice
- 95g (1/2 cup) raisins
- 55g (1/3 cup) pistachio kernels
- Chopped fresh continental parsley, to serve
- Greek-style natural yoghurt, to serve
Featured meal plans
December use-it-up meal plan
Use up some of the key leftover ingredients from our Roast Duck, Cherry & Couscous Salad to make two more recipes as part of a clever meal plan. Plus, use our shopping list to pick up everything you need.
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