Weigh 'n Pay - Amaranth Stuffing

Weigh 'n Pay Amaranth Stuffing

Recipe:

AMARANTH ALL PURPOSE MIX – STUFFINGS

CHRISTMAS STUFFING

Makes 1 ½ cups. Suitable for pork or poultry

1-cup amaranth flour mix

2 X 70g eggs

2 teaspoons brandy 2 spring onions, chopped

Pinch thyme, basil & rosemary 2 mushrooms, chopped

Combine all ingredients and fill meat cavity. If consistency is too soft add a little more flour.

CELERY & APPLE

Makes 2 ½ cups. Suitable for meat, fish or vegetables

1 tablespoons onion, finely chopped

1 cup celery, finely chopped

1 cup apple, finely chopped

2 tablespoons fat 1 X 70g egg

1-¼ cups amaranth flour mix Pinch salt & pepper

Combine all ingredients and fill cavity.

SAGE & ONION

Makes 2 ½ cups. Suitable for meat or vegetables

2 teaspoons fat

1 onion, grated 1 x 70g egg, beaten

1-cup amaranth flour mix ½ teaspoon salt

1 teaspoon dried sage ¼ teaspoon cayenne pepper

Combine all ingredients and fill cavity.

VEAL FORCEMEAT

Makes 1 cup. Suitable for all meats, fish or vegetables

1-cup amaranth flour mix 1 teaspoon lemon zest

2 teaspoons parsley, chopped Pinch nutmeg

¼ teaspoon mixed dried herbs ½ teaspoon salt

1 teaspoon fat ¼ teaspoon pepper

1 small onion, grated 1 X 70g egg. Beaten

Combine all ingredients and fill cavity

Back

Weigh 'n Pay is a bulk food store from Perth, Western Australia.
If you have any difficulties browsing the website please let us know
This website looks best in Mozilla Firefox.