The Governors Kitchen | Brand
The Governors Kitchen
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24.01.2022 Hey guys... this is my sister and her business. She helps women who want to start their own business. Check it out and share ladies x
20.01.2022 Going to test these babies out next week One of the reasons I love going to local markets. You get to support great little local businesses like this one...Gourmet Spice Kits. All natural ingredients, you can order online and the spice mixes even come with recipe suggestions on the back. They had a whole load of spice mix options, curry blends and even barbecue rubs
09.01.2022 THAI INSPIRED CHICKEN MEATBALLS If you are in need of a high protein, low fat recipe that is packed with flavour....then this is a good one for you (and oh so simple) Check out these macros per meatball:... Cals: 54 Fat: 0.8g Carbs: 1.1g Protein:10.6g This is savvy food at is best! INGREDIENTS 1kg chicken breast mince 2 garlic cloves crushed 4cm piece of fresh ginger finely grated 2Tbls sweet chilli sauce 5 kaffir lime leaves finely chopped 1/3 cup chopped mint leaves 1/3 cups chopped coriander Salt & pepper METHOD 1. Add everything into a bowl and mix well with your hands. 2. Spoon out approx a tablespoon of mixture and roll into small balls. Place on baking paper on an oven tray. 3. Bake on 180 degrees for around 10-15mins depending on your oven. NOTE: these can get a little dry if you over cook them as it is breast mince so the fat content is super low. So don’t over do them
04.01.2022 A delicious beef Massaman curry on the menu for this week.....and all done in the slow cooker, making it unbelievably easy! I always use this Pandaroo curry paste as it’s made from the finest ingredients with no added nasties. Grass fed chuck steak from Carina North Quality Meats, some of this beautiful Massaman curry paste. Then add some cinnamon sticks, cardamon pods, kaffir lime leaves, fish sauce, light coconut milk, a squeeze of fresh lime juice and a sprinkling of brown... sugar and you have a restaurant quality curry Actually....probably even better than restaurant quality as you know every single ingredient that has gone into it, and you know it hasn’t been cooked in any nasty PUFA’s
