Meal Plan 18th - 24th May 2015

A eclectic array of meals we are having this week, with venison, duck, lamb chops, beef steaks, chicken breast and a vegetarian meal thrown in the mix! I will be honest, I am not sure about this duck meal, but my partner wants to eat it, so I may as well give it a go! Think I may have a back up prepared just in case ;)

Meal Plan 18th - 24th May 2015... Click to enlarge
Recipes

Pesto chicken, zucchini noodles & garlic green beans

This is a repeat, from a the 16th-20th February Meal Plan. Unfortunately, I didn't measure out the quantities when I made the pesto; I just placed all the ingredients into my food processor and went with what I created. This time I will get the quantities I promise!

Pesto 
large handful baby spinach
3 small sprigs basil
small bunch coriander
1/3 cup almonds
1/3 cup cashews
1/3 cup pinenuts
5 garlic cloves (I ended up using 9, but I looove garlic!)
2 tbsp olive oil
chicken breasts
250g green beans
1 tbsp butter
3 garlic cloves, finely chopped

3 zucchini

1
Preheat the oven to 200C. Place all the ingredients for the pesto into a food processor and blitz for around 30 seconds, until you have a pesto like consistency. As stated above, unfortunately, last time  I chucked all the pesto ingredients into the food processor without thinking about the quantities, Then place a good amount of the pesto mixture on top of the chicken breasts. Bake in the oven for 20 minutes, or until cooked through.


Pesto ingredients

Chop the ends of the beans off, place in boiling water for two minutes (keep the boiling water as I used this for the zucchini noodles). Heat butter and 3 cloves of garlic in a frypan for 30 seconds, add beans to the frypan. Cook for up to 5 minutes, once the beans are warmed through.
3 To make the zucchini noodles, use a normal peeler (I still haven't brought a julienne peeler!) and create 'noodles', don't peel the seeds. Once peeled, placed them in boiling water for one minute, drain, and stir through some pesto, if you have some left over.

Pesto chicken, zucchini noodles & garlic green beans

Steak, kumara pompoms & salad

Steak
2 - 3 pieces of beef steak
1 tbsp olive oil

salt & pepper

Kumara pom poms
3 kumara
1/2 red onion, grated
salt & pepper
sprinkle of coconut flour

Simple salad
1 - 2 large handfuls of baby spinach
1/2 red capsicum
1/2 red onion
1/4 cucumber
1 carrot, grated

1 Take your steaks out of the fridge, to bring them to room temperature while you prepare the kumara pompoms.
Peel and chop the kumara into good sized chunks, boil on the stove top until soft (when you can put a knife into them easily). Drain and mash the kumara. Tip kumara into another bowl to let it cool. Once cooled, add the grated red onion, seasoning of salt and pepper, and a sprinkle of coconut flour (to help hold the mixture together). Roll the kumara into pom poms. Place them onto a lined baking tray, and bake for 30 minutes at 200C, turn at 20 minutes. 
3 Place a griddle over a medium/high heat.  Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3-4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.
4 Place all salad ingredients into a bowl and roughly mix up. I don't add a dressing to mine, but you could pour some olive oil over top, or another dressing that you like!


Steak, kumara pompoms & salad

Slow cooked duck served with pumpkin & steamed greens

Not sure how this is going to go... but I am making this recipe up... with some inspiration from 
http://www.radionz.co.nz/collections/recipes/slow-cooked-duck-with-wild-thyme

1 whole duck

2 Tbsp olive oil
1 large onion, diced
1 large carrot, diced
2 celery stalks, diced
2 rashers bacon
6garlic cloves, finely chopped
2 cups bone broth
400g can tomatoes
2 Tbsp fresh thyme
bay leaves
1 tsp salt
freshly ground pepper to taste
500g pumpkin
steamed green
beans/broccoli/peas (whatever you feel like!)

1 Place a large frypan on a stovetop over a medium high heat. Brown the duck on all sides in a little oil. Transfer the duck to the slow cooker.
2 Add the onions, garlic, carrots, bacon and celery to the frypan and saute until they begin to soften. Add the bone broth and simmer for two minutes. Turn off the heat and stir through the tomatoes, herbs and seasonings. Pour over the duck.
3 Cook the duck in the slow cooker for 6-7 hours on low or 3-4 hours on high. 
Serve with roasted pumpkin and steamed greens. 

Slow cooked duck

Basic tarka dhal

http://www.jamieoliver.com/news-and-features/features/lentils-and-basic-tarka-dhal-recipe/#FvV9tRtrwwTYC6lu.97 

Sorry the photo does not do this meal justice!! 

Basic tarka dhal

Venison burgers (burger buns are made with eggs!) 

How to make your 'burger buns'... I love this!! Saw it on a Facebook post, soo cool!! 1 egg makes two 1/2 burger buns - so 1 egg needed per burger.

2 eggs

Preheat oven to 180C. Separate the yolks and whites from 2 eggs, whisk whites to firm peaks, fold through yolks, spoon onto baking paper lined tray and bake for 10 minutes in a preheated oven at 180C.

Burger buns (Made with just eggs!)

Venison patties
http://cuisine.co.nz/cuisine.nsf/recipes/new-zealand-venison-burgers-with-tomato-chilli-jam

In the burgers, I will put baby spinach and sliced tomatoes, on top of the venison patty.

The burgers will be served with kumara chips.


3 -4 kumara
olive oil 

salt & pepper

1 Preheat the oven to 200C. Peel and chop the kumara into wedges. Toss the kumara wedges with olive oil and salt and pepper, in a bowl. Place the kumara wedges onto a lined baking tray and bake in the oven for 20-25 minutes. Until they are nice and crispy. 



Burgers & kumara chips
Lamb chops with mashed cauliflower & roasted green beans

Lamb chops
http://www.primalpalate.com/paleo-blog/pan-seared-lamb-chops-with-rosemary-and-garlic/

Mashed cauliflower
http://www.primalpalate.com/paleo-r

ecipe/basic-mashed-cauliflower/

Roasted green beans
500g green beans
2 Tbsp olive oil 

salt & pepper

1 Preheat oven to 200C. Chop the end off the beans. Place the beans in a bowl and toss with olive oil, salt and pepper. Place the beans evenly on a lined baking tray and bake for 15 minutes. Gently 'stir' once, half way through cooking.

Reviewing the week... 


Pesto chicken, with zucchini noodles and garlic green beans is currently one of my favourite meals! It is so easy to prepare and cook, but tastes great!

Tuesday night, we had steak with kumara pom poms and a simple salad. I will be really honest with you, steak is not one of my favourite pieces of meat to eat, I would much rather eat chicken, however, I do try to eat it! I managed to get through about half of the steak and then passed it on to my toddler! The pom poms were delicious, and tasted great with the fresh salad. I also made some for the kids and my partner to enjoy, I added parmesan cheese and wholegrain bread crumbs, that went down a treat.

I forgot to get the duck out of the freezer on Tuesday night, so for Wednesday night dinner we ended up enjoying my first tarka dhal. This was amazing!! So good, and I loved the spice. I served it with cauliflower rice, which was simply cooked with two garlic cloves and one grated red onion for a couple minutes over a medium high heat. Steamed green beans were also served on the side. I highly recommend this meal!! It really didn't photograph well, but tasted amazing!

Slow cooked duck!! Oh yeah, this was actually delicious, and I am not lying! This is the first duck meal that I have enjoyed; I was very apprehensive eating the first mouthful, but I was pleasantly surprised. My kids absolutely loved this meal, my 3 year old couldnt get enough, even nibbled on one of the legs/drumsticks (is it called a drumstick when its a duck not a chicken?! haha). He was so excited to take a duck sandwich to kindy the next day, he told me his friends didn't beliebe him that he was eating duck.

Burger buns made with just eggs, this is fantastic! I am totally sold on this!! Even if you are eating bread, but found yourself wanting burgers one night with no burger buns, if you have eggs in the cupboard, then  you are sorted! No need to rush out and buy burgers at all. Make sure when you beat the eggs that they are bet till stiff peaks form, this will ensure that the burger buns hold there shape and don't fall apart in your hands.
We didn't have venison burgers, it ended up been beef, because that's the mince my partner took out of the freezer. I used the same recipe for the patties that was planned, which was a bad idea - didn't work with beef! I won't do that again...

After a busy afternoon at a friends house with the kiddies, I quickly whipped up the boys some baked beans on toast, sprinkled with cheese. Once they were in bed, I cooked, thyme chicken, with kumara and carrot chips.
Recipe: Cut the chicken breast into pieces, then cover with a little marinade, made from olive oil, salt, papper, and fresh thyme; place on a lined baking tray. Carrot and kumara chips, tossed in olive oil and curry powder. Bake the veggies for 10 minutes at 200C, then put the chicken into the oven and bake the chicken and veggies for 20 minutes at 200C.
This was simple yet delicious! I especially loved the kumara and carrot chips, this was the first time I have had them sprinkled with curry powder, sooo good!!

Sunday night, the planned meal was lamb chops with mashed cauliflower and green beans. There was a little change, we still had lamb chops, instead I sprinkled them with moroccan spice. I made kumara chips sprinkled with curry powder (I'm obsessed now!), along with roasted green beans. My three year old absolutely loved the roasted green beans, he kept stealing mine! I also cooked extra kumara chips to be prepared for lunches tomorrow!

As always if you have any questions or comments, you are welcome to contact me, through facebook www.facebook.com/atapinch or email atapinchmealplans@gmail.com. Thanks 




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