Cheese and Sage stuffed chicken – Sunday night
Celery and Apple slaw – Sunday night; modified with cream instead of cream fraiche
Cauliflower soup – Saturday night
Escalivada – a capsicum side, cook up Sunday, eat later in the week with steak
Stuffed capsicums – cook up filling on Sunday, eat later in the week
1 garlic clove, finely chopped
1/3 cup dark soy sauce
1 tablespoon mirin
1 tablespoon caster sugar
to make 1/2 cup
or
1/2 cup reduced-sodium soy sauce
1/4 cup sake or mirin
2 tablespoons light brown sugar
2 cloves garlic, minced
1 tablespoon minced fresh ginger
to about 500g of meat
Saturday night: Stephanie’s Beef Burgninon with modifications as per Movida’s slow braised beef cheek and Matt Preston’s recommendation for gremolade. It basically meant half/half sherry/red wine instead of all red-wine, and putting the garlic in earlier with the vegetables (including maybe 6 carrots with 2kg of meat). Singed the hair off my first knuckle when shaking the casserole full of flaming sherry…
Sunday lunch: Malaysian Salmon Laksa, but with spring onions and fried shallots instead of bean shoots.
Sunday dinner: Peppered Beef Stir-Fry
Monday night: quick miso soup
Tuesday night: back to beef burgninon with fresh vegies
Wednesday night: back to peppered beef stir-fry with more vegies
Thursday night: Roger’s in Sydney – freezer or take-away
Friday night: TBD