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chicken and avocado pesto burgers The ingredient of Chicken And Avocado Pesto Burgers 500g coles rspca accepted fowl mince 1 4 cup chopped semi dried tomatoes 1 tablespoon semi dried tomatoes oil reserved from tub 2 garlic cloves beaten 1 three cup 35g packaged breadcrumbs 2 tablespoons coriander chopped 2 cups basil leaves 1 garlic clove chopped more 2 tablespoons walnut kernels toasted 1 teaspoon lemon rind finely grated 1 4 cup 60ml lemon juice 1 four cup 60ml more virgin olive oil 1 avocado stoned chopped 4 mild rye sourdough rolls cut up toasted 2 tomatoes sliced 50g toddler spinach 2 tablespoons balsamic glaze mixed salad leaves to serve The Instruction of chicken and avocado pesto burgers ufeffcombine chicken semi dried tomato beaten garlic breadcrumbs and coriander in a bowl shape into four oval patties heat reserved oil in a big frying pan over medium warmth cook patties for five mins every aspect or until golden and cooked thru meanwhile process ba

thai hen noodle salad The ingredient of Thai Hen Noodle Salad 1 tablespoon peanut oil 2 about 400g coles rspca approved hen breast fillets thinly sliced 200g rice vermicelli noodles 1 tablespoon soy sauce 2 tablespoons lime juice 1 tablespoon palm sugar 2 teaspoons fish sauce 1 teaspoon fresh ginger finely grated 2 teaspoons sesame oil 1 cup basil leaves 1 cup coriander leaves 200g perino tomatoes halved 1 crimson onion cut into thin wedges 1 lebanese cucumber halved thinly sliced lime wedges to serve The Instruction of thai hen noodle salad ufeffheat peanut oil in a medium frying pan over medium excessive warmness cook hen stirring for 3 mins or till browned transfer to a plate meanwhile area noodles in a heatproof bowl pour over boiling water to cowl set apart for 5 mins or till noodles are just soft rinse beneath bloodless water drain nicely whisk soy sauce lime juice sugar fish sauce ginger and sesame oil in a big bowl add noodles chicken basil coriander

roast bird tostadas The ingredient of Roast Bird Tostadas 1 coles rspca accepted complete chicken extra large 2 half tablespoons olive oil 6 flour tortillas 435g can refried beans 6 huge iceberg lettuce leaves shredded 1 avocado flesh sliced 1 cup clean coriander sprigs half cup bitter cream lime wedges to serve The Instruction of roast bird tostadas ufeffpreheat oven to 180c rinse the hen and cavity with bloodless walking water pat dry with paper towel place in a baking dish brush the chook with 2 tablespoons of the oil season with salt and pepper roast for 1 half hours or till the juices run clean when a skewer is inserted into the thigh use a big sharp knife to put off the breasts pores and skin covered thinly slice coarsely tear the relaxation of the beef from the chook wings and legs cover to keep warm heat a touch of the closing oil in a huge non stick frying pan over medium excessive warmth add 1 tortilla and prepare dinner for 1 2 minutes every facet