Monday: Blow my Coals Chicken Tacos
Tuesday: Beef Stroganoff
Wednesday: Creamy Spiced Roast Pumpkin Soup
Thursday: Moroccan Sausage Bake
Friday: Fish Pie
Meal Plan
Shopping List:
Pepper & Me: Man Grind, Man Rub, Aioli, Moroccan Paste, Blow my Coals, Bourbon Maple BBQ Sauce, Tandoori Paste
Pantry staples: Olive oil, Chicken stock, Flour, Whole Grain Mustard, 3 Eggs, Beef Stock
Dry Goods: Israeli couscous, chopped tinned tomatoes x 1, tomato puree, 12 tortillas, coconut milk x2, chickpeas x1,
Chilled goods: frozen peas, frozen corn kernels, handful of cheese, sour cream, 2&1/4 c milk, 600g Chicken thigh, 750g Beef chuck / stewing, sausages 400g, 600g white fish
Vegetables: Onions x 3, coriander, bag of spinach, 250g mushrooms, 4 x carrots, 2 x leeks, 800g potatoes, 2 x limes, 1 small pumpkin, slaw mix
Monday:
- 600-700 g chicken thighs/breast
- 2 tablespoons olive oil
- 2 tablespoons Pepper & Me Blow my coals
- ½ tin whole sweetcorn or frozen sweetcorn (drained)
- ⅓ cup Bourbon Maple BBQ Sauce
- 2 heaped tablespoons The Aioli Grail
- ½ bag slaw mix
- 12 mini flour tortillas
- 2 limes
- 1 bunch coriander
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Cut the chicken thigh into small slithers or chunks.
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Mix the chicken, oil and blow my coals together in a bowl.
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Slice the lime into wedges. Roughly chop the coriander.
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Heat a medium frying pan over high heat. Once the pan is hot, add the sweetcorn, tossing until lightly charred, for around 5 minutes. Once cooked transfer to a medium bowl and pop aside.
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Turn the stovetop down to medium heat and add a small drizzle of olive oil.
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Add the chicken in batches and cook, turning once, until cooked through.
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Heat the tortillas in a sandwich press or in another frying pan turning once the top side bubbles.
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Create your tacos by drizzling some BBQ aioli over a tortilla, then topping it corn and slaw, blow my coals chicken, coriander, and a squeeze of lime!
Tuesday:
A new twist on a classic family favourite! This recipe was given to me by a lovely lady I met in Russia, and we perfected and simplified it with the use of our Man Rub. Don't forget the Italian parsley, it's the perfect finishing touch.
- 750 gm Diced beef Chuck steak, or another stewing cut
- 1 cup Beef stock
- 2 Tbsp Man Rub
- 1 Whole Brown onion Diced
- 1/3 cup Tomato puree
- 250 gm Button mushrooms quartered
- 200 gm Sour cream
- 2 Tbsp Italian Parsley chopped
- Whatevez Mum To taste
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Toss the beef in the Man Rub and add to your slow cooker.
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Add the onion, tomato puree and beef stock. stir gently and leave on low for 6 hours or high for 3 hours.
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Add the button mushrooms and leave for another hour on low or 30 minutes on high.
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Check that the beef is completely tender and melts in your mouth - leave it a little longer if not there yet. All slow cookers vary slightly in cooking power.
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Stir through sour cream and Italian parsley, season to taste and serve immediately - usually with pasta but its delicious with pretty much anything.
Wednesday:
- 1/2 pumpkin peeled and cut into medium chunks
- 4 carrots peeled and cut to similar size as pumpkin
- 2 onions peeled and quartered
- Man grind
- oil for roasting
- 2 cans Coconut milk
- 100 g Tandoori paste
- Oil
- Water
- Garnish – I used natural yoghurt ding dong sauce & spring onion
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Preheat oven to 180
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Place vegetables on an oven tray and add some oil an man grind. I like lots of both haha but this is up to your tastes
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Roast in the oven until done, then transfer to a pot and put on a medium heat
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Add 2 cans of coconut milk.
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Add 100g (a third of a jar) of tandoori paste and cook to combine all the ingredients nicely.
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If it looks too thick, like mine did, add some hot water. I started with one can full (400ml) which was enough. you can always add more at blending stage. But go a little at a time as you are wanting a creamy, rather than watery, soup.
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Once cooled a little. Blend in batches in the blender. Be careful if you liquid is still warm that the lid doesn’t fly off from the pressure. Taste the batches, it may need more salt.
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When you go to serve, heat in the pot and then garish with whatever tickles your fancy. I used natural yoghurt, ding dong sauce & spring onion, but cream or coconut cream would be delicious, and coriander would be perfect.
Thursday:
- 400 g pork and fennel sausage (or your preferred sausage)
- 1 leek
- 1 can chickpeas
- 1 can tomatoes
- 1 cup israeli couscous
- 1/4 pumpkin, peeled and diced
- 2 cup water
- 1 chicken stock cube
- 1/3 jar Moroccan Paste
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Cut sausage in half roughly and brown in a fry pan till brown on each side, they don't need to be fully cooked. Preheat oven to 180C
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Cut leek in half and slice. Arrange in a large baking/casserole dish with the pumpkin and Israeli couscous
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Arrange the sausage on top of the vegetables.
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Drain and rinse chickpeas and scatter over the sausages
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Mix canned tomatoes, water, stock cube and Moroccan Paste together, season with Man Grind or Whatevz and pour over the sausages and vegetables. Cover with tin foil and bake in the oven for 30 minutes initially. Remove tin foil stir a little and add a touch more water if it is dry, place back in the oven uncovered for a final 15minutes. Serve immediately.
Alternatively this could be down in a slow cooker, following the same steps and cooking on low for 8 hours or high for 6 hours
Friday:
- 600 g fish (see recipe notes)
- 1/4 cup flour
- 2 1/4 cups milk
- 40 g butter
- 1 tsp wholegrain mustard
- Man Grind or Flaky Man Grind
- 1 bag baby spinach
- 1 leek, sliced
- 3 eggs
- 800 g agria or golden potatoes
- butter and splash of milk for mash
- 2 cups frozen peas
- small handful of grated cheese
- Man Rub
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Preheat oven to 180C
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Peel and boil potatoes until cooked. Drain and mash with a little milk and butter, season with Man Grind
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Boil 2-3 eggs for roughly 6 minutes until firmly boiled
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Melt butter in a pan and add leeks
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Saute leeks for about 2 minutes in butter until softened
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Add flour and stir to coat, cook off the flour and leeks for a minute or so before adding the milk slowly
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Whisk until a thick white sauce forms, add mustard and season well with Man Grind or Flaky Man Grind
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Add baby spinach
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Stir through white sauce to wilt
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Dice fish into large chunks place in the bottom of a baking dish and arrange wedges of egg amoungst the fish, season with Man Grind ( or Whatevz if you have it).
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Pour over white sauce
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Place a layer of mash on top
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Rough up with a fork, sprinkle with a little grated cheese and sprinkle some Man Rub
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Bake for 30 minutes
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Cook peas in boiling water or a little stock. Drain, add a knob of butter, add the remaining spinach and smash lightly with a potato masher
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Serve smashed peas along side fish pie
Use any fish of your choosing, I used an affordable white fish, Red Cod but any will work. You can also add smoked fish or a combination of different fish