11

Meal Plan

Butterflied Leg of Lamb + Orange Kumara Salad + Green Salad – gluten free

Lemon Fish + Fries + Green Salad – gluten free

The recipe for the lemon fish is here.

Mushroom + Lentil Burgers w/ Cashew Aioli + Salad – gluten free, vegan

The recipe for the burgers and cashew aioli is here.

Tacos w/ Coriander, Lime + Avocado Dressing – gluten free, vegan

Salmon + Roast Vegetable + Lentil Salad – gluten free

This will be something like this recipe here.

Steak w/ Bean Mash + Greenery – gluten free

The recipe for the bean mash is here.

Sumac Lamb + Roast Aubergine + Orange Salsa + Quinoa

Recipes, Savoury

Sumac Lamb + Roast Eggplant + Orange Salsa + Quinoa

ROAST AUBERGINE

1 AUBERGINE, CUT INTO ROUNDS 1CM WIDE

2 TABLESPOONS OLIVE OIL

1/2 TEASPOON SUMAC

QUINOA

1/2 CUP QUINOA, RINSED

2 TEASPOONS OLIVE OIL

JUICE OF 1 LEMON

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON GROUND CORIANDER

1/2 TEASPOON PAPRIKA

1/2 TEASPOON SUMAC

SALSA

2 ORANGES, PEELED AND CUT INTO CHUNKS

1 SMALL RED ONION, FINELY CHOPPED

JUICE OF 1 LEMON

2 TEASPOONS EXTRA VIRGIN OLIVE OIL

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON GROUND CORIANDER

1/2 TEASPOON PAPRIKA

1/2 TEASPOON SUMAC

SUMAC LAMB

2 LAMB MEDALLIONS

1 TABLESPOON SUMAC

2 TEASPOONS EXTRA VIRGIN OLIVE OIL

PREHEAT oven to 180ºC and a heavy-based frying pan over a medium-low. In a large pot, bring a pot of lightly salted water to the boil.

1 Grease a baking tray with olive oil and line up the aubergine slices on the tray. Drizzle with olive oil and sprinkle with sumac. Bake for 30 minutes so they are soft and turning a golden brown.

2 Add the quinoa to the pot of boiling water and turn down to a simmer. Simmer for 15-20 minutes. Drain to remove the excess liquid. Stir through the olive oil, lemon juice, ground cumin and coriander, paprika and sumac.

3 Coat the lamb with sumac and olive oil. Increase the heat of the frying pan to a medium-high heat. Cook the medallions for 3-4 minutes per side. Once cooked, place on a warm plate, cover and leave to rest for a few minutes.

4 Mix the orange, onion, lemon juice, olive oil, ground cumin and coriander, paprika and sumac together.

TO SERVE, spoon the quinoa onto a plate. Add a lamb medallion, place the aubergine on the side and top with a dollop of salsa.

SERVES 2

10

Meal Plan

Pie Night – gluten free, vegetarian

We had a birthday dinner for my cousin last week so I wasn’t able to make this meal when I had planned, but I am going to make it tonight! There will be a beef pie and a mushroom, thyme, lentil and kale pie.

Ratatouille + Steak – gluten free

repeat from last week.

Eggplant Involtini – gluten free, vegan

Click over to this fabulous recipe that includes soft strips of eggplant wrapped around a big dollop of cashew cheese, all topped with a rich tomato, mushroom and lentil sauce.

Slow-cooked Lemon Zucchini + Chicken – gluten free

Click here for the recipe.

Carrot + Black Bean + Coriander Soup – gluten free, vegan

This recipe is from Nigel Slater’s ‘Eat’ – a brilliant “little book of fast food”. I’ll be having some homemade rye bread with this soup; I am trying out this recipe from Petite Kitchen.

Ratatouille + Steak

Recipes, Savoury

Ratatouille + Steak

This ratatouille was so good that I plan on having it next week too! It was a little disappointing that the full tray of raw vegetables shrunk to half a tray once cooked though; no leftovers.

Ratatouille 

a few tablespoons of olive oil

2 cloves of garlic, finely chopped

1 onion, finely chopped

leaves of 1 sprig of thyme

1 aubergine, thinly sliced by hand or with a mandolin

1 or 2 courgettes, thinly sliced by hand or with a mandolin

2 capsicum, deseeded and thinly sliced

4-6 tomatoes, cut into quarters

salt + pepper

Preheat the oven to 180°C.

Heat one tablespoon of the olive oil in a frying pan and gently fry the garlic, onion and thyme leaves until the onion is translucent. Add in the aubergine and continue cooking for 5 minutes so the aubergine becomes soft.

Add all of the ingredients into a large roasting dish, mixing it all together. Bake for one hour. Season with salt and pepper and drizzle with olive oil to serve.

We had this with lentils and steak. Delicious.

1 sprig of thyme

Slow Cooked Lemon Chicken + Zucchini

Recipes, Savoury

Slow cooked lemon chicken and zucchini

The recipe for the slow cooked lemon zucchini is from Petite Kitchen. On top of the zucchini we had shredded, slow cooked chicken. It was delicious, and I look forward to making this again and again.

For the chicken:

1 tablespoon olive oil

2 cloves of garlic, finely chopped

1/2-1 preserved lemon, finely chopped

2 brown onions, thinly sliced

2 chicken breasts, skin removed

Heat a frying pan over a medium heat and add the olive oil, onions and garlic. Once translucent add the preserved lemon and mix through. Bury the chicken breast in the onion mixture, turn the heat down to low and put the lid on and leave to cook through, approximately 40 minutes. Once cooked, either leave whole or pull apart. Serve on the zucchini.

08

Meal Plan

Modified Eggplant Involtini – vegan, gluten free

Eggplants are still on special at the fruit and vege shop – that means we are having this meal again. Yay!

Eye Fillet Steak + Salad + Kumara Slices – gluten free

Chicken Breast + Slow-cooked Lemon Zucchini – gluten free

The zucchini recipe is from ‘The Petite Kitchen Cookbook’ and one I have been wanting to try as courgettes are not in season. Well I didn’t think they were but we picked some up yesterday from a farmers market, so they must be.

Smoked Salmon – gluten free

Not sure how I’ll serve the smoked salmon this week. I really liked it with the roast vegetable and lentil salad but something different would be good too.

Lamb Rack + Broccoli + Mash

Recipes, Savoury

Lamb Rack + Broccoli + Mash

 

For my first go at cooking a lamb rack I was keen to make one with a crust and found some recipes using breadcrumbs or pistachios, but then I came across a recipe for a lamb rack with figs and caramelised red onions. I know fresh figs aren’t in season, or an everyday food when they are, but earlier in the year we raided a friends fig tree and put the extras in the freezer. I wonder if dehydrated figs soaked in water would work instead?

If you are wanting to make a fancy dinner or a roast then you should try this recipe as it is delicious and a lot quicker to cook than a typical roast. We had ours with broccoli and cannellini bean mash.

Lamb Rack Dinner

Pulled Beef Shin Tacos w/ Spiced Almond Sauce

Recipes, Savoury

Tacos

For tonights dinner I just made up some spiced almond sauce, cut up some salad things, heated up shredded beef and heated some corn tortillas. Oh, and Mum made a grilled pineapple salsa; grill slices of pineapple until soft, then cut up and add to 1/2 a finely chopped red onion, chopped mint and the juice of 1/2-1 lime. Mix together. 

The only problem is being able to fit everything into your taco.