Hi Chad,
how did it go last week? Make a note of things you didn't like (and will never make again) and things you would change..eg more salt, less garlic etc.
Before you go shopping check your cupboards, fridge and freezer. Throw out anything iffy but don't buy stuff you already have. That way madness lies.
Menu
vanilla extract, coriander leaves, fresh thyme, lime juice, baking soda/powder
Store cupboard
apricot jam, Dijon mustard, soy sauce, red wine vinegar, passata, tomato puree, chocolate chips, olive oil, SR flour, light brown sugar, granulated sugar, can black beans, 4 tins haricot beans(300gm size), can baked beans(415gm)
On Saturday
After shopping don't unpack. If the steak is vacuum packed put it in the fridge otherwise in the freezer. Put the salmon in its packet into the freezer together with the broccolli and then make Irish beer bread.
Light the oven (175 degrees).
In a large bowl put 2 and 1/2 cups SR flour, 2 tbsp granulated white sugar, 12 ozs any good beer and mix gently. Put into a greased loaf tin and bake for about 45 minutes. Tip out carefully onto a cooling rack. When you tap the bottom it should sound hollow.
Whilst that bakes make Ratatouille
In a medium saucepan put 3 tbsp olive oil and add the following:
1 chopped onion..not too small pieces
1 stick celery chopped
1/2 the aubergine and a small courgette, chopped into chunks
1/2 a pepper, chopped
Tin of tomatoes
fresh thyme and then another good glug of olive oil
Bring to a simmer, with a lid, and allow to cook for around 45 minutes. Check from time to time in case in burns..give it an occasional stir. When cooked turn off the heat.
Cassoulet
In that big metal casserole put 2 tbsp oil and brown 3 sausages on all sides. Lift out onto a plate then cut 2 of the chicken thighs in half (lose the skin) and brown on all sides.
NB always treat chicken as if it's contaminated with salmonella and be really careful about not handling other stuff till you have washed hands and utensils.
Put the other 3 sausage in the fridge for later and the other 2 chicken pieces into a roasting tin to cook tomorrow. Put in the fridge.
Back to the cassoulet.... open 3 cans haricot beans and drain over a jug to keep the juices. Finely chop an onion (optional) and when the chicken is browned lift it out, brown the onions in the fat in the pan then switch off the heat. Tip in 1 and 1/2 cans of beans, then put the sausage and chicken on top, put the rest of the beans on top.
The bread will be cooked by now so when you take it out turn down the oven to 100 or 125.
Take the passata and strip several twigs of thyme into it and black pepper. Now look at the bean mixture...you need enough sauce to cover it all so add bean juice to the passsata and then pour it over. If you guessed wrong just add a bit more bean liquid. Put on the lid and put it in the oven. You can forget about it till tonight.
Go in the garden and pull 1/2 of the rhubarb which is growing. Top and tail, discarding leaves and stalk ends. Wipe any soil off then cut into 2 inch chunks. Put into a small dish, sprinkle brown sugar over and a slosh of ginger wine. Cover and put in the oven with the cassoulet. It will take about 30 minutes to cook.
Now for the rest of the veg. Peel one medium potato, 1/2 swede, 1/2 turnip. 1/2 sweet potato, 1 carrot and the rest of the aubergine. Cut into biggish chunks to roast tomorrow. Put them into the roasting tin (except the potato. Put in a bowl and cover with cold water to stop it going black at the edges) with the chicken, glug olive oil over, together with salt and back pepper. Cover with foil and replace in the fridge.
Peel and slice 2 carrots. Peel 2 medium sized potatoes and cut into chunks (about 2 inches). Put in a pan and cover with water for dinner tonight.
Crudites Take a courgette, a carrot, a celery stick, 1/2 the pepper and a length of cucumber. Peel if necessary, cut into sticks for dipping tomorrow. Place on a serving plate, cover with cling film and refrigerate.
Drain the potatoes and carrots, cover with fresh water, add 1/2 tsp salt and put on to boil. When they boil turn the heat down and let them simmer for about 20 minutes.
Open a can of baked beans, put 1/2 in an oven proof dish, cover with foil and put in the oven. Put the other 1/2 in the fridge. Check the sausage and turn them over to brown on all sides.
When the potatoes are cooked, drain them and return the pan to a very low heat to dry them out. Don't let them burn! Add a splosh of milk and a big chunk of butter and mash the carrots and potatoes. Keep hot till the sausages are done.
Save 1/3 of the mash and eat the rest with sausage and beans, with rhubarb for pudding. Before you have the rhubarb drain off any excess juice and store in the fridge.
After tea
Turn off the oven and leave the cassoulet in it.
Make fishcakes by draining a can of tuna and mashing 1/2 of it into the mash. If it's very dry add a beaten egg to get it to stick together. Then take 2 plates; put 2 tbsp flour onto 1 then take about a tbsp of fish mash and roll it in your hands to make a ball. Roll in the flour and then put the ball onto the other plate. Run your hands together to get rid of sticky mash and repeat till you have made all the fish balls. Cover with a sheet of kitchen roll and cling film. Put in the fridge till tomorrow's lunch.
Collapse with today's tipple which is a Kir made with 1 part rhubarb juice and 3 parts fizzy wine. Add an ice cube if it's a hot day. Enjoy!
Meanwhile make a chocolate chip muffin as follows: In your cookie mug put 2 tbsp butter, 2 tbsp white sugar, 2 tbsp light brown sugar. With a fork mix well together and beat. Add 2 tbsp beaten egg and 1/4 tsp vanilla extract and mix well. Then add 5 tbsp flour, 1/4 tsp baking powder, 1/4 tsp salt and stir. Then add 1/4 cup chocolate chips and stir. Microwave for 60 seconds. Remove and run a knife round the edges. Leave the cookie in the mug to set firmly. This is for tea so have apple tart and cream/custard for pudding this lunch time.
[Put the other chicken thigh in the fridge when it's gone cold, covered. Take 1/2 the cassoulet and freeze in a suitable container. Put the rest in a suitable sized dish, covered, in the fridge.]
Tea.... crudites and dips (make your own as last week), cheese and beer bread, with a chocolate chip cookie for pudding.
Lunch Make tuna salad with the rest of the tuna mixed with a chopped spring onion and mayonnaise (add chili sauce if desired), some lettuce leaves, radish, cucumber and celery. Serve with black bean salsa.
Dinner Before you go over to Church to do the Baptism thing light the oven at 160. Get the cassoulet, remove the lid and cover the beans with breadcrumbs. Put in the oven and it should be piping hot and delicious by the time you get back. Serve with green salad if you like. Have fruit salad and cream for pudding.
Dinner Get the steak out of the fridge. It needs to warm up.
Swede 'chips'. Heat the oven to 180. You need about 100 gms of peeled swede cut into slim wedges. Toss them in a bowl or plastic bag with 1/4 tbsp olive oil, 1/2 tbsp fresh thyme, and grated Parmesan. When coated put them on a baking sheet/ roasting pan and bake for 40 minutes until cooked. Turn off the oven but leave in to keep warm. Serve with black pepper and more grated Parmesan.
Whilst these are cooking steam or microwave a helping of broccolli. Keep it warm.
After the 'chips' have been cooking for 25 minutes put the frying pan on to heat with 1 tbsp oil. Season the steak with sea salt and black pepper and when the pan is hot fry the steak on one side. After 3 minutes turn the steak and fry for another 3 minutes. Depending on how you like your steak cook a little longer on each side. Allow the steak to rest for 5 minutes or so, keeping it warm. This is really important or the tenderness of the meat.
Raid the fridge for pudding or cheese.
Enjoy!
how did it go last week? Make a note of things you didn't like (and will never make again) and things you would change..eg more salt, less garlic etc.
Before you go shopping check your cupboards, fridge and freezer. Throw out anything iffy but don't buy stuff you already have. That way madness lies.
Menu
Saturday lunch ratatouille with Irish beer bread
dinner sausage, mash, baked beans
fresh fruit salad
Sunday lunch Roast chicken, roast veg
French style apple tart and cream/custard
tea crudites, dips, beer bread, cheese selection
sweet treat..... chocolate chip muffin
Monday lunch fish cakes, beans
dinner cold roast chicken, sweet potato 'fries',
green beans, sweet corn
apple tart
Tuesday lunch tuna salad, black bean salsa
dinner cassoulet
fresh fruit salad
Wednesday lunch salad wraps
dinner steamed salmon, new potatoes, green beans
or peas
cheese board with apple
Thursday day off...go and see your Mum
Friday lunch salmon, potato salad, black bean salsa
dinner steak, swede wedges, broccolli
pudding..... whatever needs eating up
Shopping
Fresh stuff
onions, new potatoes, potatoes to mash, green beans, a turnip, a swede, 3 courgettes, an aubergine, 2 sweet potatoes, cos lettuce or endive, cherry tomatoes, radish, cucumber, peppers, eating apples (Granny Smith preferably), spring onions, orange, banana, lemon carrots, frozen broccolli (more economical that fresh), sun dried tomatoes (not essential)
Meat/fish
a rump steak
4 chicken thighs (not drumsticks)
packet 6 good fat sausages
2 salmon pieces....Asda will put them in a baking bag with the butter of your choice
Alcohol
rum, any sparkling vino, can good quality beer, ginger wine, brandy or Calvados
Dairy
butter, cream or custard. eggs, ready rolled shortcrust pastry, Parmesan or similar hard Italian cheese and cheeses you like,
Spices/herbsvanilla extract, coriander leaves, fresh thyme, lime juice, baking soda/powder
Store cupboard
apricot jam, Dijon mustard, soy sauce, red wine vinegar, passata, tomato puree, chocolate chips, olive oil, SR flour, light brown sugar, granulated sugar, can black beans, 4 tins haricot beans(300gm size), can baked beans(415gm)
On Saturday
After shopping don't unpack. If the steak is vacuum packed put it in the fridge otherwise in the freezer. Put the salmon in its packet into the freezer together with the broccolli and then make Irish beer bread.
Light the oven (175 degrees).
In a large bowl put 2 and 1/2 cups SR flour, 2 tbsp granulated white sugar, 12 ozs any good beer and mix gently. Put into a greased loaf tin and bake for about 45 minutes. Tip out carefully onto a cooling rack. When you tap the bottom it should sound hollow.
Whilst that bakes make Ratatouille
In a medium saucepan put 3 tbsp olive oil and add the following:
1 chopped onion..not too small pieces
1 stick celery chopped
1/2 the aubergine and a small courgette, chopped into chunks
1/2 a pepper, chopped
Tin of tomatoes
fresh thyme and then another good glug of olive oil
Bring to a simmer, with a lid, and allow to cook for around 45 minutes. Check from time to time in case in burns..give it an occasional stir. When cooked turn off the heat.
Cassoulet
In that big metal casserole put 2 tbsp oil and brown 3 sausages on all sides. Lift out onto a plate then cut 2 of the chicken thighs in half (lose the skin) and brown on all sides.
NB always treat chicken as if it's contaminated with salmonella and be really careful about not handling other stuff till you have washed hands and utensils.
Put the other 3 sausage in the fridge for later and the other 2 chicken pieces into a roasting tin to cook tomorrow. Put in the fridge.
Back to the cassoulet.... open 3 cans haricot beans and drain over a jug to keep the juices. Finely chop an onion (optional) and when the chicken is browned lift it out, brown the onions in the fat in the pan then switch off the heat. Tip in 1 and 1/2 cans of beans, then put the sausage and chicken on top, put the rest of the beans on top.
The bread will be cooked by now so when you take it out turn down the oven to 100 or 125.
Take the passata and strip several twigs of thyme into it and black pepper. Now look at the bean mixture...you need enough sauce to cover it all so add bean juice to the passsata and then pour it over. If you guessed wrong just add a bit more bean liquid. Put on the lid and put it in the oven. You can forget about it till tonight.
Go in the garden and pull 1/2 of the rhubarb which is growing. Top and tail, discarding leaves and stalk ends. Wipe any soil off then cut into 2 inch chunks. Put into a small dish, sprinkle brown sugar over and a slosh of ginger wine. Cover and put in the oven with the cassoulet. It will take about 30 minutes to cook.
Now for the rest of the veg. Peel one medium potato, 1/2 swede, 1/2 turnip. 1/2 sweet potato, 1 carrot and the rest of the aubergine. Cut into biggish chunks to roast tomorrow. Put them into the roasting tin (except the potato. Put in a bowl and cover with cold water to stop it going black at the edges) with the chicken, glug olive oil over, together with salt and back pepper. Cover with foil and replace in the fridge.
Peel and slice 2 carrots. Peel 2 medium sized potatoes and cut into chunks (about 2 inches). Put in a pan and cover with water for dinner tonight.
Crudites Take a courgette, a carrot, a celery stick, 1/2 the pepper and a length of cucumber. Peel if necessary, cut into sticks for dipping tomorrow. Place on a serving plate, cover with cling film and refrigerate.
TIME FOR LUNCH
You should be able to sit down with fresh baked bread and ratatouille (if it's gone cold just reheat it). Shave Parmesan cheese on top of the ratatouille. and don't forget the rest of the beer.
After lunch make breadcrumbs with last week's left over bread.....tear into bits and blitz in your blender. Spread the crumbs on a baking sheet and put in the bottom of the oven to dry out..... about 20 minutes. Take out, allow to cool then store in an airtight container/ plastic bag in the cupboard not the fridge.
Fruit salad
Wash an orange and lemon to remove any wax then remove peel with the potato peeler, trying not to get much white pith. Put the peel into a small saucepan with 8ozs white sugar and 1/4 pint water. Bring to the boil and then turn down the heat and simmer for 15 minutes. Allow to cool.
Meanwhile, squeeze the lemon into your fruit salad bowl. Then slice an apple into bite sized pieces and turn over in the lemon juice, which should stop it going brown. Cut the orange into small pieces, removing pith as you go, and add to the bowl. Add any other pieces of fruit you like except bananas...you add small chunks of those just before serving. When the syrup is cool strain over the fruit. Cover, refrigerate and leave for a couple of days for the flavours to develop.
French style apple tart
Turn up the oven to 180. Peel and core 2 apples then slice them (about 1/4 inch.) Unroll the pastry and line a baking tray with it. Wrap any left over pastry carefully and store in the fridge. Lay the apple slices artistically on the pastry. Sprinkle about 1/4 cup sugar over the apples and dot with butter. Bake for about 30 minutes or until the apples are cooked and the pastry is brown. It depends on how big the tart is. Turn the oven down again. (If your baking sheet is big you might need more apple and it will take longer to cook.) When it's cooked heat 1/4 cup apricot jam with 1 tbsp Calvados, brandy or rum. Brush the mixture over the apples and pastry. Serve at room temperature with cream for Sunday lunch.
Black bean salsa for Tuesday: In a bowl put a can of black beans, drained. Mix with 1/2 a can of sweet corn, a can of haricot beans, drained (rinse both lots of beans under the tap and shake to dry). Slice in 2 or 3 spring onions , some halved cherry tomatoes and mix with a Mediterranean dressing, 1 tbsp lime juice and chopped coriander. Cover and put in the fridge for the flavours to develop.
(Mediterranean dressing...... whisk together 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp tomato puree, salt and black pepper to taste. If you like them stir in 2 finely chopped sun dried tomatoes.)
Put the rest of the shopping away.
You can now collapse in a heap till dinnertime.
An hour before you want to eat dinner turn the oven up to 175.
Put the 3 remaining sausages on a baking tray with a little oil to stop them sticking. Cover with foil and cook for 1/2 an hour. After that take off the foil, turn the sausages over and put back in the oven. After lunch make breadcrumbs with last week's left over bread.....tear into bits and blitz in your blender. Spread the crumbs on a baking sheet and put in the bottom of the oven to dry out..... about 20 minutes. Take out, allow to cool then store in an airtight container/ plastic bag in the cupboard not the fridge.
Fruit salad
Wash an orange and lemon to remove any wax then remove peel with the potato peeler, trying not to get much white pith. Put the peel into a small saucepan with 8ozs white sugar and 1/4 pint water. Bring to the boil and then turn down the heat and simmer for 15 minutes. Allow to cool.
Meanwhile, squeeze the lemon into your fruit salad bowl. Then slice an apple into bite sized pieces and turn over in the lemon juice, which should stop it going brown. Cut the orange into small pieces, removing pith as you go, and add to the bowl. Add any other pieces of fruit you like except bananas...you add small chunks of those just before serving. When the syrup is cool strain over the fruit. Cover, refrigerate and leave for a couple of days for the flavours to develop.
French style apple tart
Black bean salsa for Tuesday: In a bowl put a can of black beans, drained. Mix with 1/2 a can of sweet corn, a can of haricot beans, drained (rinse both lots of beans under the tap and shake to dry). Slice in 2 or 3 spring onions , some halved cherry tomatoes and mix with a Mediterranean dressing, 1 tbsp lime juice and chopped coriander. Cover and put in the fridge for the flavours to develop.
(Mediterranean dressing...... whisk together 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp tomato puree, salt and black pepper to taste. If you like them stir in 2 finely chopped sun dried tomatoes.)
Put the rest of the shopping away.
You can now collapse in a heap till dinnertime.
An hour before you want to eat dinner turn the oven up to 175.
Drain the potatoes and carrots, cover with fresh water, add 1/2 tsp salt and put on to boil. When they boil turn the heat down and let them simmer for about 20 minutes.
Open a can of baked beans, put 1/2 in an oven proof dish, cover with foil and put in the oven. Put the other 1/2 in the fridge. Check the sausage and turn them over to brown on all sides.
When the potatoes are cooked, drain them and return the pan to a very low heat to dry them out. Don't let them burn! Add a splosh of milk and a big chunk of butter and mash the carrots and potatoes. Keep hot till the sausages are done.
Save 1/3 of the mash and eat the rest with sausage and beans, with rhubarb for pudding. Before you have the rhubarb drain off any excess juice and store in the fridge.
After tea
Turn off the oven and leave the cassoulet in it.
Make fishcakes by draining a can of tuna and mashing 1/2 of it into the mash. If it's very dry add a beaten egg to get it to stick together. Then take 2 plates; put 2 tbsp flour onto 1 then take about a tbsp of fish mash and roll it in your hands to make a ball. Roll in the flour and then put the ball onto the other plate. Run your hands together to get rid of sticky mash and repeat till you have made all the fish balls. Cover with a sheet of kitchen roll and cling film. Put in the fridge till tomorrow's lunch.
Collapse with today's tipple which is a Kir made with 1 part rhubarb juice and 3 parts fizzy wine. Add an ice cube if it's a hot day. Enjoy!
Sunday
Lunch After Church take the cassoulet out and put the chicken roast into the oven, (don't forget the potatoes) at 175, and collapse with a g and t or a Kir. After 45 minutes check the roast and turn things over. Replace in the oven for another 30 minutes or so.Meanwhile make a chocolate chip muffin as follows: In your cookie mug put 2 tbsp butter, 2 tbsp white sugar, 2 tbsp light brown sugar. With a fork mix well together and beat. Add 2 tbsp beaten egg and 1/4 tsp vanilla extract and mix well. Then add 5 tbsp flour, 1/4 tsp baking powder, 1/4 tsp salt and stir. Then add 1/4 cup chocolate chips and stir. Microwave for 60 seconds. Remove and run a knife round the edges. Leave the cookie in the mug to set firmly. This is for tea so have apple tart and cream/custard for pudding this lunch time.
[Put the other chicken thigh in the fridge when it's gone cold, covered. Take 1/2 the cassoulet and freeze in a suitable container. Put the rest in a suitable sized dish, covered, in the fridge.]
Tea.... crudites and dips (make your own as last week), cheese and beer bread, with a chocolate chip cookie for pudding.
Monday
Lunch Take the fishcakes out of the fridge. Heat olive oil in the frying pan and when it's hot put the fish balls in the pan. Flatten into patties with the fish slice
and brown one side. Then turn each one over and cook the other side. If they aren't brown enough just repeat. Serve with the rest of the baked beans.
Dinner On your serving plate put the cold chicken. Peel a sweet potato and cut into wedges, about 6 or 8. Put on a baking sheet and toss in a little olive oil. Mix 1/4 tsp salt, 1/2 tbs light brown sugar, 1/4 tsp black pepper and sprinkle this over the 'chips'. Bake at 180 for 15 minutes. Turn them over and cook for a further 5 or 10 minutes until lightly brown. Serve with a little salt (to taste). Serve with green beans and 1/2 tin of sweet corn. Have apple tart for pudding or rhubarb if there's any left.
Tuesday
Lunch Make tuna salad with the rest of the tuna mixed with a chopped spring onion and mayonnaise (add chili sauce if desired), some lettuce leaves, radish, cucumber and celery. Serve with black bean salsa.Dinner Before you go over to Church to do the Baptism thing light the oven at 160. Get the cassoulet, remove the lid and cover the beans with breadcrumbs. Put in the oven and it should be piping hot and delicious by the time you get back. Serve with green salad if you like. Have fruit salad and cream for pudding.
Wednesday
Lunch Salad wraps Take a cos or Romaine lettuce leaf ... this will be your wrap and you may want several. Onto the leaf put left over bean salsa and roll up. Fill the other leaves with whatever salad you fancy with salad dressings of your choice. Enjoy.
Defrost the salmon parcel.
Dinner Put new potatoes in a pan with 1/4 tsp salt and cover with water. Don't drown them. Put on to boil. Turn down to simmer once they boil.
Cook the salmon according to the instructions on the baking bag or steam both pieces of salmon on an enamel plate on the pan of new potatoes by placing the salmon onto an enamel plate and covering with the pan lid. Prepare green beans and put them in the steamer. After the potatoes have simmered for about 10 minutes carefully put the steamer under the enamel plate. It should all be ready at the same time. Let the second salmon piece get cold, then wrap and chill.
If there' are no puddings left have a cheeseboard and apple.
Get the steak out of the freezer (if it's in there) and put in the fridge, on a plate, to defrost.
Get the steak out of the freezer (if it's in there) and put in the fridge, on a plate, to defrost.
Thursday day off........go to your Mum's
Friday
Lunch Salmon salad cold salmon and salad .......... your choice of salads.Dinner Get the steak out of the fridge. It needs to warm up.
Swede 'chips'. Heat the oven to 180. You need about 100 gms of peeled swede cut into slim wedges. Toss them in a bowl or plastic bag with 1/4 tbsp olive oil, 1/2 tbsp fresh thyme, and grated Parmesan. When coated put them on a baking sheet/ roasting pan and bake for 40 minutes until cooked. Turn off the oven but leave in to keep warm. Serve with black pepper and more grated Parmesan.
Whilst these are cooking steam or microwave a helping of broccolli. Keep it warm.
After the 'chips' have been cooking for 25 minutes put the frying pan on to heat with 1 tbsp oil. Season the steak with sea salt and black pepper and when the pan is hot fry the steak on one side. After 3 minutes turn the steak and fry for another 3 minutes. Depending on how you like your steak cook a little longer on each side. Allow the steak to rest for 5 minutes or so, keeping it warm. This is really important or the tenderness of the meat.
Raid the fridge for pudding or cheese.
Enjoy!
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