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These pork and lemongrass meatballs are ready in just 30 minutes, less than 300 calories but packed with flavour. The pickled cucumber helps to keep the flavours fresh and ties in the Asian influence. The lettuce cups keep it healthy. Travelwiz fully escorted tour of Vietnam Departing 18th July 2018 is now fully booked but here is a delightful recipe to whet your appetite for the next tour. Ingredients cucumber ½, seeded and diced rice wine vinegar 1 tbsp red chilli 1 large, seeded and diced lemongrass 1 stalk, chopped ginger grated to make 1 tbsp coriander ½ bunch, chopped lean pork mince 500g sesame oil carrots 2, shredded little gem lettuce 2, leaves separated chilli sauce to serve steamed rice to
Travelwiz promises to provide a high standard of guidance and expertise in negotiating complex international travel itineraries for your business. Here’s what we have to offer: Calculation of the most efficient and/or convenient travel arrangements (be it by road, rail or air) to ensure that you arrive at meetings across the world timeously. Special offers on flights from an array of airlines, making business trips cost-effective Extensive knowledge and tips for both international and domestic travel- enquire for further information as to how we can help your secretary manage their South African domestic travel with greater ease. Around-the-world itineraries are a specialty of Travelwiz- let us help you make the most of your travel time for an affordable price Should you
Zereshk Polow (Iranian Chicken and Rice with Barberries) Difficulty: Easy Combine adventurous flavours with familiar ingredients to build a savoury casserole. INGREDIENTS: 2 cups basmati rice 8 boneless, skinless chicken thighs 2 onions, thinly sliced 6 tablespoons butter 1 teaspoon turmeric 1/2 teaspoon saffron Milk for soaking the saffron 1/2 cup plain yogurt 1 egg 2 ounces/60gr barberries 1 tablespoon sugar INSTRUCTIONS Soak 2 cups basmati rice in cold salted water for several hours. Season 8 boneless, skinless chicken thighs with salt and pepper. In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored. Remove onions from pan and reserve. Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric. Brown the chicken gently
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