Jamie Oliver’s Satay chicken with noodles – this gets an outing every once in a while and I know I’m not the first to say it takes way more than thirty minutes to prepare. Even if by some miracle you manage to make the meal in 30 minutes it’s going to take you twice as long as normal to do the washing up. I should write a real 30 minute meal book… Anyway this is a delicious and tasty meal with meat on a stick which scores highly with the nippers and noodles – double points from them!
Six hour spiced lamb with couscous. Yep six hours. Himself saw the recipe in the Guardian the previous week and with lamb at a good price in Superquinn we would have been mad not to try it. Mad. While the lamb was pull apart tender the flavour was not as awesome as you would expect. But once it was on we were able to go out to the cinema and come back and still have time to chill out before dinner.
Lunch: We’re expecting a family of guests this week so want to make something that has been tested on kids (hence the skewers) and something new that reminds of our holidays (hence the tapas from a new book from my friend who was visiting from Barcelona.)
Chicken and cherry tomato skewers with couscous and Broccoli and Avocado salad and Chickpea & black pudding tapa.
All going to plan I will rustle up some Wellington Squares for the sweet toothed among us. Apparently we currently have so much condensed milk in the cupboard at the moment that Himself tells me “It’s like the war.” I’ll post this winner of a recipe which I found years ago online but can no longer find. If I have time I might make a crumble for the grown ups to use up the blackberries I picked in the wild, brambly part of our garden.
Dinner: A cup of French peasant soup (made Saturday) for tea for anyone who is still hungry after lunch. (No actual peasants are hurt (except maybe their feelings) in the making of this soup.) You’ll note from the pic that I have also added potato and carrot to this soup. I love me a bit of potato in a stewy soup like this.
Lunch: Pizza rolls – these are from Rachel Allen’s Home Cooking which I got from my godmother. Not a book I would have picked myself but it has fast become a standby for me. There are some great, realistic family recipes in it.
Dinner: French peasant soup with Superquinn’s lovely brown bread. But really I have to crack this brown bread thing: if millions of Irish peasants could make it in a hovel in the howling wind and rain I should be able to make it! Mine always turns out rock hard on the outside and squishy on the inside 🙁 All advice welcomed in comments below.
Lunch: Tortellini with leftover pizza sauce from yesterday.
Dinner: Salmon Alfredo – I know pasta twice in one day. Hmmm. I love pasta and when I wonder about how much we eat Himself always says, “You’re a grown-up, you can eat as much pasta as you like.” I might switch the tortellini to another day so.
Bean and chorizo stew (make Tuesday) – This is a receipe I found in a newspaper years ago (Saturday June 28 2003 to be precise; no idea which paper!) that we make fairly regularly. It’s absolutely delicious with new potatoes or crusty bread or indeed couscous. It’s a great summer recipe to use up your tomatoes if you are green fingered enough to grow them but also makes a hearty winter dish if you can brave the garden for a spring if the evergreen rosemary.
Gnocchi w/ pesto
Nut roast with cheese and tomato layer – This was requested by Himself this week when I said we have too much meat in this week’s menu. I think he was trying to avoid me trying Aloo Gobi on the children and the fights cauliflower would produce. This recipe is infamous in my own family as I made it as a teenager and vegetarian. I had received the Cranks’ recipe book from my aunt in England as a Christmas present and was encouraged by my mother to prepare something. It wasn’t until my family were desperately trying to be polite and supportive about my efforts that I realised I had put in a tablespoon of yeast extract (read Marmite) instead of a teaspoon. Yech.
Eat out after a trip to Makeshop as it is our last day of summer holidays for all as Nipper 3.0 starts in Naíónra (preschool) on Monday!
[ ]Savoy cabbage
[ ] Strawberries/ raspberries
[ ] Lemon
[ ] Beetroot
[ ] Carrots
[ ] Low fat mature cheddar (Dubliner or Kilmeaden)
[ ] Tomatoes
[ ] Cherry tomatoes x 2
[ ] Bananas
[ ] Apples
[ ] Peaches
[ ] Avocado
[ ] Smoked salmon
[ ] Ham
[ ] Bagels
[ ] Filled pasta
[ ] Milk
[ ]Tinned pineapple
[ ] Tinned beans
[ ] Raisins
[ ] Juice tropicana
[ ] Tinned tomatoes
[ ] Gnocchi
[ ] Brown pasta for macaroni
[X] Garlic mayo
[ ] Cat food
[ ] Cider/ white wine (We recently tried Stonewell Cider from Nohoval, Co. Cork, an area we are very familiar with and we are hooked!)
On Saturday we decided to make a bit of space in our freezer by using up burger buns and lamb mince to make these simple and delicious lamb burgers. I didn’t have any harissa (I don’t think I’ve ever seen any for sale in our local supermarket…!) so we decided to use that Lebanese paste again. Made for a yummy condiment. I felt we needed something fresh to go with this (Himself and the Nippers ALWAYS try to convince me that deep fried gnocchi are the perfect accompaniment to burgers. Shudder. And yet also delicious.) We ended up eating late enough and we were starving so we needed something with a bit more substance.
I love rice with beans. I have often made this Caribbean Rice with Beans recipe but risotto style dishes have become a no-go for one of the nippers. You pick your battles! I like this one because as it’s not actually a risotto you don’t have to stir like a mad thing: you just leave it to cook away.
So I rustled up this salad leaving some of the rice to one side and serving it plain with carrot batons for the kids. I do rather love the combination of the colours in this salad. The rice was slightly warm which is very nice too. There would have been enough left over for our lunch the next day but as I mentioned we were starving.
Rice and Bean Salad (serves 4)
- 2 cups uncooked Basmati rice cooked to your liking
- 1 can of Red Kidney Beans, rinsed
- 2 medium carrots, finely diced
- A handful of baby spinach, shredded
- 1 quarter large red onion, finely diced
- 2 tablespoons of your favourite vinaigrette (I make a bottle of Ballymaloe Vinagrette and larrup it on to a wide variety of salads but you could use this)
- Salt and pepper to taste
Place all the ingredients in a delightful bowl and toss. Eat. Yum.