| 17/01/2020 | Indian |
| 24/01/2020 | Ready meal |
| 31/01/2020 | Chinese |
| 07/02/2020 | Kentucky |
| 14/02/2020 | Fish and chips |
| 21/02/2020 | Burger |
| 28/02/2020 | Taco Bell |
| 06/03/2020 | Indian |
| 13/03/2020 | Ready meal |
| 20/03/2020 | Chinese |
| 27/03/2020 | Kentucky |
| 03/04/2020 | Fish and chips |
| 10/04/2020 | Burger |
| 17/04/2020 | Taco Bell |
| 24/04/2020 | Indian |
| 01/05/2020 | Ready meal |
| 08/05/2020 | Chinese |
| 15/05/2020 | Kentucky |
| 22/05/2020 | Fish and chips |
| 29/05/2020 | Burger |
| 05/06/2020 | Taco Bell |
| 12/06/2020 | Indian |
| 19/06/2020 | Ready meal |
| 26/06/2020 | Chinese |
| 03/07/2020 | Kentucky |
| 10/07/2020 | Fish and chips |
| 17/07/2020 | Burger |
| 24/07/2020 | Taco Bell |
| 31/07/2020 | Indian |
| 07/08/2020 | Ready meal |
| 14/08/2020 | Chinese |
| 21/08/2020 | Kentucky |
| 28/08/2020 | Fish and chips |
| 04/09/2020 | Burger |
| 11/09/2020 | Taco Bell |
| 18/09/2020 | Indian |
| 25/09/2020 | Ready meal |
| 02/10/2020 | Chinese |
| 09/10/2020 | Kentucky |
| 16/10/2020 | Fish and chips |
| 23/10/2020 | Burger |
| 30/10/2020 | Taco Bell |
| 06/11/2020 | Indian |
| 13/11/2020 | Ready meal |
| 20/11/2020 | Chinese |
| 27/11/2020 | Kentucky |
| 04/12/2020 | Fish and chips |
| 11/12/2020 | Burger |
| 18/12/2020 | Taco Bell |
| 25/12/2020 | Indian |
| 01/01/2021 | Ready meal |
| 08/01/2021 | Chinese |
| 15/01/2021 | Kentucky |
| 22/01/2021 | Fish and chips |
| 29/01/2021 | Burger |
| 05/02/2021 | Taco Bell |
Lamb madras
pre cook meat then cook main meal:
Pre-cooked stewed lamb/meat
1 tablespoons rapeseed oil
fry:
3 cloves
5 green cardamom pods, lightly bruised
5 black peppercorns
2teaspoon cumin seeds
2 teaspoon coriander seeds
piece of cinnamon stick
1 piece of mace
a few curry leaves (cassia leaves)
add:
1 large onions, finely chopped
then add:
1/2 teaspoon sea salt
1 tablespoon Garlic and ginger paste
1kg leg of lamb, cut into 2.5cm (1in) pieces
1 tablespoon mild paprika
1 teaspoon chilli powder (optional)
2 teaspoon Garam masala
then add meat:
when ready add water to cover and simmer for 1hr 30mins
when ready to cook meal:
Heat oil in a pan over a medium-high heat until hot.
Add the dried chillies and (whole)cardamom pods, and allow to sizzle for about 30 seconds.
Be sure to count the cardamom pods in and count them back out again at the end of cooking if you don’t like biting into whole spices.
Scoop in the garlic and ginger paste along with the chopped chillies.
Allow them to sizzle for about 20 seconds then stir in the tomato purée followed by the ground cumin, coriander and turmeric, the chilli powder and mixed powder.
Now add 250ml of the base curry sauce along with the lamb. Simmer for about 2 minutes, without stirring unless it is obviously catching on the pan, scraping back in any caramelized sauce from the sides of the pan.
Pour in the rest of the base curry sauce and the stock, and let it simmer over a high heat until it has reduced down to your preferred consistency.
To serve, stir in the mango chutney and lime juice.
Check for seasoning and add salt to taste.
Sprinkle with the garam masala and garnish with the chopped coriander.
********************************************
Marmalade haddock traybake
put oven on 210c
put green beans on the boil
half the potatoes and mix with sun-dried tomatoes, oil, balsamic vinegar and salt
put in warm oven for 8 mins
remove and stir, return to oven for 8 mins
meanwhile, into a food processor put 4 tablespoon of marmalade, 2 teaspoons garlic past, 2 teaspoons chilli flakes, 3 tablespoons dried dill and 60g panko breadcrumbs(freeze the remainder)
press the fish into the mixture and cover all over.
place the fish onto a plate and spoon the mixture onto the top of each fish.
when the potatoes are ready, place the fish on top and return to the oven for a further 15mins.
serve with green beans
*******************************************
jamie oliver Allotment cottage pie
10 g dried porcini mushrooms
1 large leek
2 carrots (leave skin on)
half a swede (leave skin on)
half a celeriac (leave skin on)
olive oil
3 sprigs of fresh rosemary
1 teaspoon cumin seeds
frozen mash potatoes
40 g unsalted butter
1 splash of semi-skimmed milk
1 onion
1 teaspoon Marmite
3 tablespoons tomato purée
1 x 400 g tin of green lentils
turn oven on to 190c
fry teaspoon of dried rosemary to flavour the oil
slice carrots with skins on add to pan
cube half a swede (leave skin on) and add to pan
cube half a celeriac (leave skin on) and add to pan
slice leek and add to pan
add teaspoon of dried cummin
cook for 30mins
meanwhile put 300ml of boiling water into a blender
add mushrooms to blender
add onion to blender
add teaspoon of marmite to blender
add one and a half tablespoons of tomatoe puree to blender
add teaspoon of sugar to blender
whizz
when veg are cooked add sauce to the pan
add the tin of green lentils
add some boiling water and let it cook down for 20 mins
meanwhile prepare frozen mash
once main dish is cooked place mashed potatoes on top and press down with spoon to create creaters
sprinkle on some dried rosemary
cook in oven at 190c for 30mins
Mushrooms once per week
Fish once per week
Salad once per week
chicken madras
Blitz onion, 4 garlic cloves, a thumb sized chunk of ginger and a red chilli
fry the paste for 5 mins
add ½ tsp turmeric,
1 tsp ground cumin,
1 tsp ground coriander
2 tsp madras curry powder
salt
1/2 tsp hot chilli powder and stir well
cook for a couple of mins
add chicken breasts cut into cubes
when cooked through add a can of tomatoes
add raisins and sultanas
cook on a low heat for 30mins
add handful of coriander keep some for serving up
serve with rice and a big dollop of mango chutney.
https://realfood.tesco.com/recipes/easy-mushroom-soup.html
Squid thurs
This week: Frozen kentucky
Saturday :Mini Roast Chicken Dinner
Sunday : Chicken Madras
Monday :fish fingers on bread
Tuesday :irish stew
Wednesday :diet
Thursday: salad+garlic mushrooms
This week:Friday: pizza
Saturday :ready meal
Sunday : Roast Lamb
Monday : Mushroom Risotto Bakes
Tuesday :Diet
Wednesday :SalmonThursday: Salad + chicken
This week:
Friday: indian
Saturday :ready meal
Sunday : Mushroom stroganoff
Monday : Salad + chicken
Tuesday : Wild Salmon
Wednesday : Mushroom and bread
Thursday: FREEZER
Roast lamb NEW:
Preheat the oven 220C
Sit the lamb, skin side up, on a board. Using a sharp knife insert irregular holes through the skin. Insert the garlic into the holes.
Roast for about 25 minutes until brown. Carefully turn the lamb over and roast for a further 25 minutes until brown all over.
Meanwhile, boil the onions in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well.
Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add 1 pint of hot water plus lamb stock to the tin, then put the lamb on top, with the smooth side up. Cover tightly with foil.
Reduce the temperature of the oven to 160C and cook for 3 hours.
When ready to cook off
Turn on the oven to 220C
Remove the lamb from the tin and put it onto a board. Strain off the fat from the tin into a small bowl.
Put the potatoes and onions back into tray and pour over the oil that was strained.
Roast for 15 minutes.
Return lamb to tray and roast for a further 10mins
Last 5 mins add yorkshire puddings
Make lamb gravy.
Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.
turn on oven to 220c
slices potatoes with mandalin
coat with oil, salt and pepper
roast in oven for 15mins
massage olive oil on to the fish
slice lemon place half on top of potatoes
lay fish on top of lemons
place remainder of lemon slices on top of fish
add olives
reduce heat to 120c
cook for 35mins
meanwhile, squeeze the orange and mix the juice with olive oil, salt, pepper, basil and thyme.
Remove fish from oven and pour over mixture
Return to oven and cook for 5 mins
Serve with green beans
Lynn to make chilli lucy burgers
week 1:
fri: indian
sat: lynn jamie
sun:rump steak and salad
mon: southern fried chicken and salad
tue:diet
wed:diet
thur:deep depth
cock au vin with chiritzo
Malaysian beef curry
Chicken tagine with preserved lemons and olives
dutch oven chicken
requires, chicken/smokey bacon/carrots/parsnips/onion powder/garlic powder/pepper powder/white pepper/white wine and a lemon
let chicken warm to room temperature for an hour
in the mean-time, mix 1/3 block butter with 2 tsp onion powder, 2 tsp garlic powder, 2 tsp sage, 2 tsp rosemary, 1 tsp paprika powder, 1/4 tsp white pepper, lemon juice from half the lemon, 1/2 tsp hot chilli pepper and 1/2 tsp salt
smear chicken with the butter mix inside and out
line bottom of dutch oven with split carrots
put half a lemon inside the chicken
pour 2 glasses of white wine and 2 glasses of water into the dutch oven.
put in the carrots on the bottom
rest the chicken on top of the carrots
place sliced onions and parsnips around the chicken
put smokey bacon on top of the chicken
put on lid and cook in 160c oven for 1 hour remove lid and let roast for 30 mins more.
Serve with roasted potatoes and greens
TAGINE
http://allrecipes.co.uk/recipe/5191/lamb-tagine.aspx?o_is=Hub_TopRecipe_1
CROCK POT
STEAMER
PRESSURE COOKER
POT BELLY
le creuset RED
le creuset BLACK
le creuset BLUE OBLONG POT
SOUSE VIDE
https://www.ibmchefwatson.com/community
https://www.youtube.com/user/sortedfood
week 1:
fri: spag
sat: balti
sun:lamb in shields
mon: diet
tue:marmalade chicken
wed:diet
thur:
week 1:
fri: Ecuadorian lamb stew
week 2:sat: lasagne
sun:roast chicken
mon: diet
tue: deep soup
wed:diet deep soup
thur: chinese
fri:
sat:
sun:CHICKEN CHASSEUR WITH FRESH TAGLIATELLE
mon: diet
tue:
wed:diet
thur:
week 3:
fri:
sat: Chilli tomato and prawn pasta
sun:Yogurt and turmeric fish curry
mon: diet
tue:
wed:
thur: diet
week 4:
fri:
sat:
sun:
mon: diet
tue:
wed:diet
thur:
Chicken thighs with port and madeira
Thai Northern Style Beef Curry
Thai Prawn and Pineapple Curry
Thai Sweet and Sour White Sea Bass
braising steak mini potatoes and onion gravy
Thai Red Curry Beef ok (but not duck)
2 tablespoon peanut oil
1 tablespoon minced lemongrass, white parts only (optional)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
1/4 cup Thai red curry paste
1 13-ounce can coconut milk
2 tablespoon fish sauce (optional)
1 pound diced, peeled potatoes
1 teaspoons sugar
1 cup pineapple chunks
1 pound duck or goose breasts, sliced thin
Lime juice to taste
coriander
In the le cruisa get peanut oil smoking
add garlic, ginger and lemon grass, flash fry
add onion and red chilies, flash fry
add curry paste and cook until paste begins to separate, about 2 mins
pour in a whole can of coconut milk
add fish sauce
add potatoes and cook for 20 mins
add pineapple chunks
bring to boil, turn off heat
prepare rice
slice ducks breast
when rice has 10 mins left to cook, bring sauce back to the boil
add the duck breast, half the coriander and the lime juice
bring back to the boil, reduce and simmer until rice is cooked.
server with remainder of the coriander!
Spanish Chilindron Stew
Thai Red Curry Duck
Friday Meals |
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