Saturday night: Coriander chicken with rice noodles Sunday lunch: Lamb chops & Lemon Chickpea salad Sunday night: Beef and carrot casserole
Saturday lunch: eggs hollandaise Saturday dinner: Chicken and asparagus carbonara Sunday lunch: Tuna and avocado salad Sunday dinner: Salmon and vegetables Monday lunch: leftover chicken & asparagus carbonara Monday dinner: takeaway Tuesday lunch: Whatever the plan is with the hot smoked salmon. Tuesday dinner: rest of the takeaway Wednesday lunch: unstructured Wednesday dinner: chicken and tarragon pot pies (try cook …
This week Beef and red wine casserole – Sunday night and some weeknights. Sumac chicken and burghul salad. Cook Sunday arvo for Danielle lunches / later in the week.
Saturday night: Cook up spanish chicken thighs Sunday lunch: go somewhere nice Sunday afternoon: Roger to cook Spanish cottage pie Sunday night: Salmon and vegies. Monday – Wednesday: Roger in Sydney Thursday night: Friday night: take away
Saturday lunch: left over mince filled capsicum’s (grill capsicum’s today) Saturday dinner: roast pork and vegetables Sunday lunch: mince, mashed potato, grilled capsicum and wilted spinach on toast Sunday dinner: left over roast Monday – Gloriana Tuesday: salmon with leftover capsicum’s and greens Wednesday: Ribollita with Italian Pork Thursday: steaks with greens and sweet potato (mashed with last of …
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 …