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Super
6
recipe
This week’s
This week’s
Takeaway
This week’s
ON SALE
THUR
3 JULY
Look out for Specialbuy Takeaways! They’re fresh and vary from week to
week. So make life easy and snap one up from Thursday 3rd July.
Don’t forget
the dessert.
77.8p per 100g
Specially Selected
Raspberry Panna Cottas
£
1
.79
2 x 115g
Serves
2
44.3p
per 100g
£
3
.99
900g
Indian
Meal for 2
Don’t forget your side dishes!
37.1p
per 100g
89
p
240g
Mini Onion Bhajis
Indian Dip
Selection
42.4p per 100g
49.4p
per 100g
89
p
180g
Mini Vegetable Samosas
89
p
210g
8
pack
8
pack
Pork Chops with Roasted
Potatoes and Greek Style
Mushrooms
INGREDIENTS
900g British Basted Pork Chops
Bumper Pack
2 x 450g packs Jersey Royal
New Potatoes
4 tbsp Solesta Olive Oil
2 tbsp Solesta Balsamic Vinegar
200g Button Mushrooms
300g Cherry Tomatoes
2 tbsp Caversham Cream Sherry
1 tsp Stonemill Parsley
1 tsp Stonemill Thyme
½ Iceberg Lettuce
½ Cucumber
2 tsp The Pantry Lemon Juice
Freshly Ground Salt and
Black Pepper
METHOD
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Place the potatoes in a single layer in a roasting tin
(cut any larger potatoes so they are all a similar size).
Drizzle over the oil, vinegar and some freshly ground
salt and pepper and pop in the oven. Place the chops
in a second roasting tin and season well. After the
potatoes have cooked for 20 minutes place the chops
in the oven for 25 minutes. Meanwhile, sauté the
mushrooms in the oil for 2 minutes then stir in the
tomatoes, sherry and herbs. Cook over a medium heat
for 5-6 minutes, until the tomatoes are tender.
Shred the lettuce and, using a potato peeler, cut the
cucumber into ribbons. Place in a serving bowl and
gently mix. Whisk together the oil and lemon juice and
season to taste. Dress the salad just before serving.
£4.43 per kg
£1.63 per kg
British Basted
Pork Chops
Bumper Pack
+
Cherry
Tomatoes
49
p
300g
£
1
.74
per person
ONLY
COOK
45
minutes
PREP
5
minutes
SERVES
4
people
£
3
.99
900g

^^^