Monday: Fish Florentine
Tuesday: Pumpkin & Chickpea Curry
Wednesday: Zaatar Lamb Salad
Thursday: Hawaiian Tray Bake
Friday: Burrito Kumara
Meal Plan
Shopping List:
Pepper & Me: Man Grind, Mexican Paste, Get Lit, Lemon & Herb Crumb, Tandoori Paste, Jerk It, Rock the Zaátar, Tzatziki, Chipotle lime salt
Pantry staples: Olive oil, brown sugar, 1 Egg, rice, fish sauce.
Dry Goods: Israeli couscous, chopped tinned tomatoes x 1, tomato puree, 12 tortillas, coconut milk x2, chickpeas x1,
Chilled goods: Yoghurt, sour cream, parmesan cheese, cream cheese, cream, 400g Chicken thigh, 300g white fish
Vegetables: Onion x 1 , coriander, 2 x bag of spinach, 2 x limes, 1 small pumpkin, 2 x red onion, 1 x zucchini, 3 x capsicum, 1 x eggplant, 2 x lemon, 1 x avocado, garlic, coriander, parsley
Monday:
Fish Florentine
February 5, 2022
A creamy fish dish sure to please!
Ingredients
- 300 g White fish (gurnard, tarakihi)
- ½ Red capiscum, diced
- 300 g Spinach
- 2 Garlic cloves, sliced
- 4 tablespoon Cream Cheese
- ½ c Cream
- 3 tablespoon Italian Stallion
- 1 egg, beaten
- ½ c Lemon & Herb crumb
- 6 tablespoon Flour
- 2-4 tablespoon Butter
- 4 tablespoon Parmesan cheese, finely grated
- 1 tablespoon Man Grind
- Lemon wedges to serve
Directions
- Melt 1tbsp butter in a pan and add garlic and capsicum. Cook for 2-4 minutes then add spinach and wilt.
- Prepare the fish by coating in the flour & mangrind, then egg and finally lemon & herb crumb. Set aside and preheat a non-stick pan with the remaining butter.
- Next add in the cream cheese, cream, Italian stallion and cheese into the wilted spinach mix, carefully mixing and then reduce heat to low.
- Pan fry the fish until golden and rest on paper towels. Plate up the spinach mix, top with cooked fish and serve with lemon wedges.
Tuesday:
Pumpkin & Chickpea Curry
February 5, 2022
Ingredients
- 400 gm Pumpkin, peeled & cut into 2 cm pieces
- 4 tablespoon Tandoori Paste
- 1 Onion, diced
- 1 400gm Canned Chickpeas, drained & rinse
- 1 400ml Coconut Cream
- 1 Lime
- 1 tablespoon Man Grind
- 1 Kaffir lime leaf
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown sugar
- Spinach (fresh or frozen, bag)
- Rice, coriander & coconut to serve
Directions
- 1. Heat heavy based pan on medium and add tandoori paste - cook until fragrant.
- 2. Add diced pumpkin and onion, stirring to coat in the paste. Next add in coconut cream, sugar, fish sauce, man grind, juice of the lime and lime leaf, crushed gently.
- 3. Simmer for 10-15 minutes or until pumpkin is soft. If there is sticking, add water or stock. Add in the chickpeas and spinach and stir through to heat. Check seasoning and add more salt if needed.
- 4. Serve with rice and sprinkle with coconut and coriander
Wednesday:
Zaátar Lamb Salad
May 27, 2021
Spice up your lamb with this simple salad!
Ingredients
- 500 g Lamb backstrap or steaks
- ⅓ c Olive oil
- 4 tablespoon Zaátar
- 400 g Chickpeas, can
- ¼ Pumpkin, cut into cubes
- 1 Red or Green capsicum, cut into squares
- 1 Zucchini , cut into rounds
- ⅓ c Yoghurt
- 2 tablespoon Tzatziki mix
- 1 Eggplant, diced
- 2 tablespoon Italian Stallion
- 1 Lemon, juice of
Directions
- Mix together 1tbsp of the olive oil with the Zaátar and rub over the lamb. Set aside in a dish at room temp.
- Preheat the oven to 180 and prepare a large tray lined with baking paper. In a separate large bowl, mix together the remaining oil and italian stallion and add the chopped veg, tossing until well covered.
- Place the veg in a single layer over the tray and bake until cooked (about 25-30mins) check and turn twice.
- Drain and rinse the chickpeas and place in a large serving bowl. Next mix together the yoghurt, lemon juice and tzatziki.
- Preheat a frypan and sear the lamb until medium rare. Allow to rest for 10 minutes. Slice on the diagonal.
- Add the cooked veg to the chickpeas and mix gently. Top with the lamb slices and yoghurt dressing. Serve immediately
Thursday:
Hawaiian Chicken Tray Bake
February 5, 2022
A slice of the tropics brought to the dinner table!
Ingredients
- 400 g Chicken thighs (boneless) or Tenderloins
- 1 Capsicum, diced
- 1 Red onion, sliced
- 1 180g Pineapple slices, can or fresh
- 3 tablespoon Jerk It
- 3 tablespoon Get Lit
- 2 tablespoon Olive Oil
- 2 Garlic cloves, sliced
- Limes, parsley & rice to serve
Directions
- Preheat the oven 180 (160 fanbake) and prepare a large baking tray by lining with baking paper
- Slice the thighs into quarters (if using tenderloins, leave whole) and coat in the Jerk It seasoning. Add to tray.
- Next add the garlic, capsicum & red onion to the tray and drizzle with olive oil. Bake for 15 minutes. Put some rice on now too if using.
- Add the sliced pineapple pieces to the tray and bake for another 5 mins under the grill.
- Remove the tray from the oven, drizzle over the Get Lit and lime juice and serve as is or divide up on plates with the rice and top with lime wedges and parsley.
Friday:
Burrito Kumara
February 5, 2022
Mexican up your kumara with this yum dish!
Ingredients
- 1 Orange Kumara, large (or 2 x small)
- 1 tablespoon Man Grind
- 1 tablespoon Olive oil
- 1 400g Can black beans, rinsed & drained
- 2 tablespoon Chipotle Lime Salt
- 1 Roasted red pepper (or use fresh)
- 2-3 tablespoon Mexcellent Paste
- to serve - salsa, avocado, coriander, sour cream, cheese
Directions
- Preheat oven 180 fanbake and prepare a baking tray lined with paper. Half the kumara and score diagonally, placing skin side down on tray.
- Mix together oil & mangrind and rub over cut part of kumara. Bake for 20-30 minutes until soft. Cool enough to handle.
- Once cooled, scoop out flesh and place into a bowl. Ensure leaving enough around the edge of the kumara.
- Mash the flesh and add beans, pepper, chipotle lime salt and paste. Push mixture back into the skins and top with a little grated cheese if desired. Bake for a further 10-15 minutes.
- Serve immediately and top with avocado, salsa, sour cream & coriander if desired
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