Meal Plan 31st August - 6th September 2015

After a rather late posting of last week's meal plan, I am going to be organised this week. Here is this weeks meal plan !


Click to enlarge...

Recipes

Rice Paper Rolls

I requested this recipe from a lovely friend of mine, Madeline...

Selection of finely sliced vegetables for example, 
1 red capsicum
2 carrots 
1/2 cucumber

bean sprouts
coriander
cooked chicken
(any kind of meat works, chicken, pork, beef, prawns)
vermicelli (optional)
Bag of rice paper rolls

1
 
After soaking your rice paper in warm water (not hot) until it is nearly soft, lie it out on a wet tea towel or wooden chopping board and place a little bit of each ingredient along the centre of the rice paper round. Fold the ends in and roll up firmly enclosing the filling.

The dipping sauce:

1/4 cup lime juice
2 tablespoons sugar
1 tablespoon fish sauce
1 garlic clove, crushed
2 tablespoons sweet chili sauce

Mix together and you will have a delicious dipping sauce to accompany your rice paper rolls! If you want the sauce to be runnier, add some water to it. 


I am going to play around with the sauce recipe, and see if I can make a sugar free but nice tasting dipping sauce!



Beef, Kumara Chips & Salad

2 pieces of beef steak 
3 large kumara (peeled and cut into chunks)
1 tablespoon olive oil 
1 tablespoon moroccan seasoning
2 handfuls baby spinach leaves
1/4 cucumber
celery stalks
1/2 red capsicum
1/4 red onion
apple cider vinegar

1 Preheat the oven to 200C. Place the kumara pieces into a bowl and coat with olive oil, then do the same with the moroccan seasoning. Then place the kumara onto a roasting tray lined with baking paper. Bake in the oven for 20 minutes. 
Heat a frypan to a high heat. Oil and salt and pepper each piece of steak on both sides. (Do not put oil in the pan - oil the steak instead). Cook the steak on high for 3 minutes each side, rest for 5 minutes (this produced a medium cooked steak). 
Put all the salad ingredients into a bowl, pour some apple cider vinegar over top and mix through. 



Lasagne (made with pumpkin) with simple salad
I use a recipe from Simon & Alison Holst, Best Mince Recipes, Hynhman Publishing, Amberley, Pg 33. I add some veggies into it, I have also taken out the can of tomato puree and 1/2 tsp sugar.

1 large onion (red or white)
3 cloves garlic
2 tbsp olive oil
500g minced beef
1 can diced tomatoes
1/4 cup tomato paste
2 large zucchini (my extra)
red capsicum (my extra) 
1 tsp salt
1 tbsp fresh basil, chopped (or 1 tsp dried basil)

1/2 pumpkin 

A change of plan for the cheese sauce - I found this gluten free cheese sauce from 
Whats the Fat', that I want to try...


"A light onion puree makes a good base for a lot of white sauce recipes. Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan - bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it's the consistency you're after. The onion is good because it is one of those "base" flavours that a lot of dishes utilise, but other vegetables like cauliflower or celeriac are also good for thickening. If you were making a cheese sauce, once your creamy sauce is at a nice consistency, add in cheese to taste."

1 large onion150ml water250ml cream1 1/2 cups grated cheese

paprika

1 Preheat the oven to 180C on bake. Chop the pumpkin up into thin even sized pieces. Coat in coconut oil and sauteed for one to two minutes. Will need to be done in two to three batches. Place onto a large plate, we will use later. 

2 Using the same pan, heat the olive oil in a large frypan and lightly brown the chopped onion and garlic. Add the mince meat and cook, stirring frequently, until it has lost all its pink colour.

3 Stir in the tomatoes, zucchini, red capsicum, salt and basil. Bring to the boil, then lower the heat and leave to simmer gently while you prepare the cheese sauce.

4 Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan - bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it's the consistency you're after. Once your creamy sauce is at a nice consistency, add 1 cup of grated cheese to taste. 

5 Spread a third of the meat sauce in the bottom of a lightly oiled 20 x 30cm casserole dish. Put half of the pumpkin over the meat. Spread the next third of the mince mixture over the layer of pumpkin, then add a layer of cheese sauce; then another layer of pumpkin. Repeat with the last layer of mince and the remaining cheese sauce on top. 

6 Make sure the cheese sauce is spread evenly and the whole surface is covered. Sprinkle with the remaining grated cheese and dust lightly with paprika.

7 Bake for 30-45 minutes at 180C then leave to stand for 15 minutes before cutting.

Note: If you have some water/broth coming out of your lasagne, the trick is to take out a little piece of one corner, get a spoon and scoop it out. You can tip the lasagne up a little so it pours down into this hole you have made. The more you get out, the less soggier it will be! 

8 Serve with a crisp green salad.



Vegetable & Quinoa Paella

Mindfood edited by Michael McHugh (editor-in chief). McHugh Media Limited, NSW, Australia. March 2015, pg 141. pinch saffron threads (I am yet to find these!) ¼ cup olive oil 1 large red onion, finely chopped ½ small eggplant, cut into 1-2cm dice 3 cloves garlic, crushed 2 tsp sweet paprika 
1 tsp smoked paprika ¼ tsp cayenne pepper
1 red capsicum, cut into chunks 1 yellow capsicum, cut into chunks 3 fresh bay leaves 
1 tbsp chopped lemon thyme 
3 ripe roma tomatoes, chopped
1 ¼ cups quinoa 
400g tinned diced tomatoes 
1 1/3 vegetable stock 
1 large zucchini, chopped 1/3 cup goats curd (I did not include this, when I made it) 1 ½ cups rocket leaves (I will use baby spinach instead as already buying a bag) Lemon wedges, to serve 1 Combine saffron and 1 tablespoon boiling water in a small bowl. Set aside 10 minutes. 2 Heat oil in a 28cm paella pan over medium heat. Add onion; cook, stirring, 8 minutes or until soft. Add eggplant, garlic, sweet paprika, smoked paprika and cayenne pepper, cook, stirring 5 minutes. 3 Add capsicums, bay leaves, lemon thyme and fresh tomatoes. Cook, stirring 3 minutes. Add quinoa, tinned tomatoes, saffron liquid and stock. Season well with salt and freshly ground black pepper. Bring to the boil. Cover and simmer on low, 10 minutes. 4 Add zucchini, Cover and cook a further 5 minutes or until quinoa is just tender. Set aside 5 minutes. Sprinkle with goat's curd and rocket. Serve with lemon wedges.



Smoked marlin fish pie
'Fishy business' TV1 
The recipe was made with kingfish; I have made it with smoked marlin with great success, and this week I will be trying it with harpuka.  

White sauce
3 Tbsp butter
pinch of nutmeg
white pepper (if you don't have white pepper, black pepper will also work!)
3 Tbsp flour
2 cups milk
fresh parsley
heaped Tbsp whole grain mustard
flaked smoked fish

Note: I might try a cauliflower white sauce here! 

The Pie
boiled eggs (4 to 5), sliced up
mashed potatoes (3 to 4 large agria potatoes, boiled till soft, let them dry out, then mash with milkbutterwhite pepper & salt. Leave to cool).
1/4 to 1/2 cup cheese (optional)

1 Preheat the oven to 180C. Place the butter into a pot on a medium heat, gently melt the butter. Add nutmeg, white pepper, flour, and stir for 30 seconds.
Heat the milk first in the microwave before adding to the mixture. Gradually add the milk, continuing to stir the whole time, to ensure there are no lumps. Heat for 3 minutes until it thickens up nicely, you don''t want the sauce to become to thick. (Note: my sauce took a lot longer than three minutes, I ended up getting impatient and turning the heat up to high to get it going). 
Turn off the heat and add fresh parsley. Fold the fish into the sauce.
Pour the white sauce and smoked fish into a baking dish. Cover evenly with boiled eggs.
Cover with cooled mashed potatoes, and add cheese sparingly over the top.
Bake for 20 - 30 minutes, until topping is brown and crispy.


Enjoy!!

Nicci x 


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