Meal Plan for Easy Week

• Add a glug of oil to a heavy based pan. Add the tandoori paste and fry for a minute or two to liven up the paste.
• Add the coconut milk and coconut cream and stir
• Add the brown sugar and man grind, cook a little and taste and adjust seasoning if needed by adding more sugar or an grind 
• Cut up the paneer into cubes and add to the curry sauce.
• While the curry is cooking, cook your vegetables
• To a frypan add a generous glug of oil, and when hot add the eggplant. Season well with man grind.
• Cook on each side until glossy and golden. Remove from the pan once cooked.
• Steam the broccoli.
• Once the vegetables are cooked, and the paneer is the hot and oozy take off the heat.
• To serve, add the vegetables into the curry sauce and serve with lime wedges, herbs and rice.
• Happy cooking xx Jana

• In the bowl of a stand mixer combine water, yeast and sugar. Allow to sit for 10 minutes this will active the yeast and it will dissolve and foam slightly.

  NOTE - If you are using the yeast that looks like it is mixed with flour already you will need double the amount. 
  
• Add all the remaining dough ingredients, start with 3.5 cups of flour and add more as needed.

  Mix the dough with a dough hook on a low speed until it starts to come together. When the ingredients are looking more combine increase to a medium speed and knead for 5-6 minutes. If the dough looks too wet and doesn't come away from the sides cleaning add in some of the additional flour as needed. If the dough is still a bit rough knead for another minute or two 
  
• You need to knead the dough until its is very smooth and comes away from the sides of the bowl cleanly. 

  Cover the bowl and leave to rise in a warm place for about an hour or until doubled in size. While the dough is rising prepare the sauce 
  
• Very finally chop the onion or chop it in a food processor if you like. The finer the better.

  Saute the onion in a good drizzle of olive oil over a medium heat, with the Italian Stallion and Man Rub
  
• Add the chopped tomatoes, tomato paste, sugar and water, stir well 

  Reduce heat to medium-low and cook off for 20 minutes stirring occasionally. Reduce the heat if it appears to be sticking
  
• The purpose of reducing the sauce is so you are left with a thicken rich tomato sauce, almost like a salsa in consistency.

  Set aside 
  
• The dough should have risen and doubled in size
  
• Punch the dough back and divide into two.
  
• Roll out each ball of dough and line two spring form cake tins with the dough coming up the side about two inches 
  
• A key difference with a deep dish pizza is that the cheese is inside it not on top.

  Add 1 cup of grated mozzarella to the bottom of each pizza 
  
• Arrange half of your toppings in each pan on top of the cheese, salami, sausage, mushrooms etc. You can use ham and salami or chorizo if you prefer. Or for a vegetarian option use mushrooms and roasted peppers

  Note - for the sausage we squeezed it out of the casing and pan fried to make a sausage crumble 
  
• Take 1.5 cups of the thick sauce - if the sauce isn't thick like the picture keep cooking it
  
• Spread the sauce over the toppings 
  
• Grate over a little parmesan just to lightly cover
  
• Bake at 180C fan bake for 30-35 minutes until the top is golden and the dough is cooked and coming away from the sides of the pan 

  We recommend baking on an oven tray to catch any leaks or over flow
  
• Remove form the oven and leave to stand for 5 minutes before releasing from the tin. It will be very hot.

  Traditionally a Chicago Deep Dish is cut into four pieces. It will be very oozy when cut

• In a large pan or casserole dish saute onion in butter for a minute or two to soften over a medium heat 
  
• Mix up your stock by combining the water, wok sauce and stock cubes
  
• Add rice to the saute onion and cook off for another minute or so to 
  
• Add the stock one cup at a time and stir regularly to massage the starch out of the rice, as the stock cooks off add another cup or ladle full and again stir until cooked out. This process will take about 20 minutes or until the rice is tender 
  
• When you add the last bit of stock add the chopped broccoli and edamame, stir through. Cook for a minute or so then remove from the heat and allow to sit covered for a couple of minutes 
  
• Add the additional butter and parmesan, stir through until melted and well combined 
  
• The risotto should be lovely and glossy and still a little bit wet.

  Serve with the glazed chicken below if you like or see notes of a vegetarian option 

  Garnish with coriander and sesame seeds or spring onion if you like
  

Wok Sauce Chicken

• Slice chicken thighs into strips and fry in a pan for 5 minutes in a drizzle of oil. Then pour in wok sauce and stir fry for another couple of minutes to glaze 
  

• Preheat oven 160 fanbake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken beast and bake for 15-20 minutes or until cooked through.
• Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for smaller option. 
• Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds and coriander and rocket.
• To make the dressing, mix together the olive oil, orange juice, mangrind, mustard and vinegar. Toss through the salad.
• Remove cooked chicken from oven and slice into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.

• Turn on your toasted sandwich maker
• Spread aioli on 4 slices of bread, these will be the outside of your toastie.
• I find it easiest to then make the rest of the sandwich on the machine so that you don’t get aioli over your hands!
• So aioli down, place into your bread into the machine, then 1 spoonful of mango chutney, 2 slices of ham, some jalepeno, and top with cheese. Place the bread lid on, aioli side out.
• Then close the machine and cook.
• Serve when golden.
• Happy Cooking xx Jana