Tasty Travels Meal Plan

September 18, 2021Julie CavanaghFavorite2
Blog post

Six nights of a scrumptious array of flavour packed meals from around the world, including curry, risotto, nasi goreng, and pizza!

Monday: Jerk It Beef Curry

Tuesday: Butter Chicken Meatballs

Wednesday: Honey Roasted Pumpkin Orzo Risotto

Thursday: Nasi Goreng

Friday: Mo’rocckin skewers & tabbouleh

Saturday: Mexican Pizzas with Guacamole

Shopping List:

Pepper & Me: 

Jerk it, Man Grind, Tandoori paste, Chipotle Lime Salt, man rub, Italian stallion, Wok Sauce, Moroccan paste, whatevz salt, Mexellent paste

Pantry staples: 

basmati rice, tomato paste, 4 eggs, 1 cup breadcrumbs, 1 tbsp honey, Olive oil, 1 cup frozen peas, 1 cup brown rice, 5 spice, paprika, cumin, coriander, nutmeg, 1 handful roasted peanuts, 500 gm Plain flour, 4 gm Dried yeast, 

Dry Goods: 

400 ml Coconut Cream, Roti bread, chipotle sauce, 400 g passata, 1c orzo, 1 handful fried shallots, 1 cup quinoa, 280 gm Pizza base sauce, 400 gm tin Black Beans, Jalapenos

Chilled goods: 

Butter, 1 cup cream, 1 cup frozen peas, 50 g parmesan, 6 tbsp yoghurt, 500 gm Grated Mozzarella, Sour Cream

Meat: 

800 grams stewing beef, 800 g chicken mince, 2 chorizos, 500 grams pork or chicken mince, 8 boneless chicken thighs

Vegetables: 

1 kaffir lime leaf, coriander, lime wedges, 3 onions, 1/4 pumpkin, 5 cloves garlic, 1 lemon, 1/4 cabbage, 1 leek, 1 Tbsp crushed ginger, 3 avocado, 4 tomatoes, 2 red onions, 120 g chopped parsley, 25 g chopped mint, 

Monday

1 from 6 votes
Jerk It Beef Curry
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

This fragrant beef curry is the ultimate winter comfort food.  Full of flavour with a hint of lime to bring the fresh vibes.

Course: Dinner
Keyword: Beef, curry, Easy, Easy Dinner, jerk it, slow cooked beef, Slow Cooker, winter, winter warmer
Servings: 4
Ingredients
Curry
  • 800 grams stewing beef, diced in to 2cm cubes (I buy it pre-cut from the butcher to save time)
  • 2 tbsp Jerk It seasoning
  • 400 ml Coconut Cream (my favourite are Kara or Fia Fia brands)
  • 1 kaffir lime leaf (I use fresh from the fruit and vege section at the supermarket)
  • Man Grind (to taste)
To Serve
  • 2 cups cooked basmati rice
  • fresh coriander
  • Lime wedges
  • Roti bread
Instructions
  1. Put your diced beef into the slow cooker and spread it out into a single layer if your slow cooker allows.  Sprinkle over the Jerk It seasoning and a good amount of Man Grind.  Stir to cover all the meat in the seasonings. 

  2. Pour in your coconut cream and give it another good stir.  

  3. Cook on low for 8 hours or high for 5 hours.

  4. Serve over basmati rice with a garnish of fresh coriander and a side of roti bread.  

    I also served steamed green beans with ours which would actually be beautiful stirred through in the slow cooker 5-10 mins before serving.  

 

Tuesday

4.8 from 5 votes
Butter Chicken Meatballs
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

The kids will LOVE this mash-up meal! Creamy curry + meatballs = family favourite!

Course: Dinner
Cuisine: Indian
Keyword: Butter Chicken, curry, Meatballs
Servings: 4 people
Author: Julie Cavanagh
Ingredients
For the sauce:
  • 2 onions (finely diced)
  • 1-2 Tbsp butter (or coconut oil)
  • 100 g Tandoori Paste
  • 1 tsp Chipotle Lime Salt
  • 2 Tbsp tomato paste
  • 1 Tbsp chipotle sauce
  • 400 g passata
  • 1 cup cream (or coconut cream)
  • 2 tsp sugar
For the meatballs:
To Serve:
  • rice
  • coriander leaves
Instructions
First make the meatballs:
  1. Preheat your oven to 180°C

  2. In a large bowl, mix the chicken mince, egg, breadcrumbs and Chipotle Lime Salt.  Shape into meatballs (about 1 Tbsp scoop per meatball).  Place on a tray with parchment paper.

    Note: I like to have a small bowl of oil to the side. I keep my hands well oiled when shaping my meatballs. This helps the mixture to not get stuck to your hands but also coats each meatball in oil. This way, you don't need to add oil to the oven tray.

  3. Once all of your meatballs are formed, cook in an oven at 180 degrees for 15-20 minutes, turning half way.

Butter Chicken sauce:
  1. In a frying pan, cook the diced onions in the butter (or coconut oil), until translucent.  Add in your 100g of Tandoori paste and cook off for a minute.  

  2. On a medium heat, add the tomato passata, puree, sugar, chipotle sauce and a grind of Chipotle Lime salt.  Once the mixture starts to simmer, add the cream.  Allow butter chicken mixture to simmer while meatballs finish cooking.

  3. Once your meatballs are cooked, add to the butter chicken sauce.  Cook some rice and serve your butter chicken meatballs on the rice with a sprinkle of coriander to garnish.  

 

Wednesday

0 from 0 votes
Honey Roasted Pumpkin Orzo Risotto
Total Time
30 mins
 
Servings: 4
Author: emma
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 heaped tsp Man Rub
  • 1/4 pumpkin, peeled and diced
  • 2 chorizo (optional - see notes)
  • 1 onion
  • 3 cloves garlic, crushed
  • 1 cup Orzo
  • 1 tbsp Italian Stallion
  • 1 cup frozen peas
  • 1 tbsp butter
  • 4 cups chicken stock or water
  • 1/2 lemon (optional)
  • 50 g parmesan, finely grated
Instructions
  1. Preheat oven to 180C

    Whisk together oil, honey and Man Rub

  2. Tossed diced pumpkin in the honey mix. 

    Spread evenly on a lined baking tray, bake for 15 minutes or until tender and lightly caramelized 

  3. While the pumpkin is roasting saute diced onion, garlic and sliced chorizo in butter 

  4. Add Italian Stallion

  5. Stir through orzo and cook off for a minute 

  6. Add the stock or water and bring to a simmer. Reduce heat to low and simmer for 18 minutes or until the orzo is al dente and most of the stock has absorbed. Stir occasionally through this process. If needed add additional 1/2 cup of water 

  7. Add the pumpkin to the orzo and stir through

  8. Add frozen peas and stir well. Cook for a further minute or two 

  9. Add parmesan an addition tablespoon of butter if you like for a nice velvety risotto. Stir well 

    Given the pumpkin is quite sweet you can season with the juice of half a lemon to knock this back a bit. I recommend tasting and seeing if you think it needs it. Alternatively you can serve with some crumbled feta. The smokey chorizo helps to balance the sweet pumpkin

Recipe Notes

For a vegetarian option omit the chorizo. You could add an additional vegetable such as cauliflower. If leaving the chorizo out be sure to include the lemon juice to balance it out 

 

Thursday 

0 from 0 votes
Nasi Goreng
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A Pepper and Me twist on Indonesian fried rice that the whole family can enjoy! Easy to adapt to vegetarian as well.

Servings: 3 people
Author: Julie Cavanagh
Ingredients
  • 1 tbsp rice bran oil
  • 1 cup brown rice cooked
  • 500 grams pork or chicken mince (omit to make vegetarian)
  • 1/4 cabbage thinly sliced
  • 1 leek thinly sliced
  • 1 Tbsp crushed garlic
  • 1 Tbsp crushed ginger
  • 1 tsp of each of 5 spice, paprika, cumin, coriander
  • 1/2 tsp nutmeg
  • 1/3 bottle Rock Out With Your Wok Out
  • 1/4 cup water or vegetable stock
To serve (all optional but delicious!)
  • 3 fried eggs
  • 3 lime wedges
  • 1 handful roasted peanuts
  • 1 handful fried shallots
Instructions
  1. Soften leek in oil over a medium heat, then remove from pan

  2. Cook mince over a medium heat until browned and cooked through

  3. Add your rice, vegetables, spices, sauces, and water/stock. Cook until vegetables are soft and the rice is heated through

  4. Top with desired toppings - enjoy!

 

Friday

0 from 0 votes
Mo'rocckin skewers & tabbouleh
Prep Time
15 mins
Cook Time
15 mins
Marinade Time
30 mins
Total Time
30 mins
 

A delish BBQ feast for all the family!

Course: Dinner, lunch
Cuisine: BBQ, Moroccan
Keyword: BBQ, Chicken Skewers, Mo'rocckin Paste, Tabbouleh
Servings: 4 people
Ingredients
Skewers
  • 8 boneless chicken thighs
  • 6 tbsp yoghurt heaped spoons
  • 6 tbsp mo'rocckin paste
  • whatevz salt
Tabbouleh
  • 1 cup quinoa
  • 1 avocado diced
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 4 tbsp olive oil
  • 120 g chopped parsley
  • 25 g chopped mint
  • whatevz salt
Instructions
Skewers
  1. Mix yoghurt, salt & mo'rocckin paste together and set aside in a large mixing bowl

  2. Cut chicken thighs into 1 inch cubes

  3. Marinade chicken in yoghurt mix for minimum 30 minutes or overnight if possible

  4. Skewer chicken, packing it tightly and BBQ @ 200c for approx 10 minutes

Tabbouleh
  1. Cook quinoa according to packet (typically 10-15 minutes)

  2. Chop all ingredients and combine together - this can be made in advance if necessary

Recipe Notes

Essential Tools

  • skewers
  • bbq
  • chopping board
  • chef knives
  • mixing bowl x 2
  • saucepan

Tips/Tricks

  • the more you leave the chicken marinate in the yoghurt the moister/juicier it will become.  I did mine in the morning and cooked it 8hrs later
  • tabbouleh can be made in advance and if you make a little extra it's a great work lunch the next day!
  • try cut the chicken into similar sized pieces for even cooking time
  • don't have a BBQ then you can use a grill pan to get the char on the outside and then finish in the oven for 6-8 minutes

 

Saturday

0 from 0 votes
Mexican Pizzas with Guacamole
Prep Time
10 mins
Cook Time
20 mins
Prove Time
2 hrs
Total Time
30 mins
 
Course: Dinner, Entrée, lunch, Main, Main Course
Cuisine: American, Italian, Mexican, New Zealand, NZ
Keyword: Mexcellent Paste, Mexellent, mexican, Pizza, Vegetarian
Servings: 4 people
Author: Sophie Boardman
Ingredients
Pizza Base
  • 500 gm Plain flour
  • 350 ml Water
  • 5 gm Man Grind
  • 4 gm Dried yeast
  • 1 tbsp Olive Oil
Pizza Topping
  • 1 Red Onion
  • 1 tbsp Mexcellent Paste
  • 280 gm Pizza base sauce
  • 400 gm tin Black Beans
  • 500 gm Grated Mozzarella
  • 2 Avocados
  • 1 tsp Chipotle & Lime Salt
  • 1 tsp Pepper
  • 1 Lime
  • 2 Tomatos
  • Sour Cream
  • Jalapenos
  • Fresh Coriander
Instructions
Pizza Base
  1. In your free standing mixing bowl pour lukewarm Water with Man Grind, mix in a small handful of flour to start a batter, mix in the yeast & leave for 2 mins.

  2. Add the remaining four & start your mixer with the dough hook attachment, gradually up the speed as the flour gets mixed in, leave for 10 mins till smooth & elastic.

  3. Place dough in a floured bowl & leave for 1 hour or doubled in size - covered with a damp tea towel.

  4. Knock our the air & roll into a sausage, divide dough into 4 equal balls, roll & put on an olive oil covered baking tray. Cover with cling film & the tea towel & allow to rise for another hour.

Pizza Topping
  1. Dice the Red Onion & sautée in a pan with some oil along with the Mexcellent Paste, once the Onions are soft add the pizza base sauce & the Black Beans & mix to combine.

  2. To make the Guacamole cut the Avocado, Tomato & any off cuts of Red Onion into small cubes, juice a Lime & mix through along with Chipotle & Lime Salt.

Assembling
  1. Preheat oven to 220 degrees, place a pizza stone or a flat baking tray in the oven to heat up. Once up to temperature put your stretched out pizza dough (I did this by hand for a more authentic looking shape) on the tray.

  2. Spread the bean base sauce over the pizza & top with Mozzarella Cheese. Cook for 10mins or till the base is cooked / crunchy. Top with Guacamole, Sour Cream, Jalapeños & fresh Coriander to your liking.

  3. Continue till all your pizza bases are made & cooked.

Recipe Notes

This is a vegetarian pizza although you could add mince or shredded chicken for a meaty version.

 

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