• Pumpkin Feta Pastitio
• Spicy chicken zigni curry (reduce cayenne pepper to reduce spice; spice quantities could probably be halved in future)
• Lamb and pumpkin tagine (substitute butterflied leg for shanks)
• For next week – polenta crusted vegie casserole
• keen to try these Jaffa Truffles
• Kate also suggests this Cannellini bean, cumin and yoghurt dip, and Mini pea frittatas

Red Lentil, chickpea and chilli soup

Local cafe does an amazing pan fried beetroot and vodka cured salmon. I’m going to try to approximate it at home, starting with this recipe that I will modify a bit and pan fry.
Beetroot and Vodka Cured salmon

Update: the spices were delicious, but it was a bit salty, which in hindsight made sense as I was pan frying and not curing like gravlax.  I think I will try again, but cut back the salt and sugar a lot, and maybe try one of the juniper berry versions.

Update: tried again with only 1/2 teaspoon of salt, 1/4 teaspoon sugar and fresh ginger to substitute for fresh horseradish.  It was well received by our lunch guest and we could certainly make it again.  Served with a cucumber and green apple salad and roasted root veg, it was a great meal.

Some ideas for this week.

• Saturday night: Roast mushroom pork bake
• Sunday lunch: Persian baked eggs with lentils
• Sunday night: Teriyaki beef asian mushrooms and soba noodles
• Monday or Tuesday night: Chicken and eggplant curry

The Teriyaki beef and mushrooms was good, and definite do again – but best when asian mushrooms are discounted.

The persian baked eggs with lentils may be OK, but it turns out Master Foods moroccan seasoning is half salt and filler, so if using North Road Bakery ras el hanout… then probably 1/2 tsp instead of 3 tsp is the right amount.

The roast mushroom pork bake I used a trimmed piece of shoulder roast, and gave it a slower (180 degree) 2 hour roasting instead, throwing the mushrooms in 30 minutes from the end. The meat was a bit dry; I was perhaps too vigorous in trimming…