Weekly menu 17

Feeling very hungry after doing this menu as lots of favorites here like lamb burgers, seafood stew and risotto. Tuesday’s chicken dish is a bit of an origami exercise so have fun with that!

Enjoy 🙂

Saturday: Lamb burgers
Sunday: Asparagus, pea and lemon risotto
Monday: Spicy seafood stew
Tuesday: Chicken en papillote
Wednesday: Lamb shish kebabs w/ a feta salad
Thursday: Stuffed tomatoes
Friday: Soy and honey roasted salmon bake

Lamb burgers

400g lamb mince
1 red onion , 1/2 grated, 1/2 thinly sliced
handful parsley, roughly chopped
handful mint, roughly chopped
1/2 tsp harissa paste (optional)
1 tsp olive oil
3 tbsp mayonnaise
2 cooked beetroot , finely chopped
4 burger buns

Mix the lamb, grated onion, harissa (if using) and herbs in a bowl with a good pinch of salt and freshly ground black pepper to taste, then divide the mix into 4 and shape into burgers.

Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.

Mix the mayonnaise and beetroot with salt and pepper. Put some watercress into your burger buns then top with a burger, a dollop of beetroot mayo and a few onion slices. Simples!

Asparagus, pea and lemon risotto

40g unsalted butter
1 red onion, finely chopped
200g risotto rice
100ml white wine
1 ltr chicken stock. hot
300g asparagus, cut into short lengths
300g peas, fresh popped or frozen is fine
20g mint, chopped
20g parsley, chopped
20g basil, chopped
20g oregano, chopped
1 lemon, zested and sliced finely
25g parmesan, freshly grated

In a heavy-based pan, melt half the butter over a medium heat. Add the onion and a pinch of salt and fry gently for 5-10 minutes, or until it is soft and sweet but not coloured. Add the rice and stir well to coat the rice in the butter.

Pour in the wine so that it sizzles and allow it to bubble for a couple of minutes, stirring until the liquid is almost absorbed. Add a ladleful of stock, stirring occasionally until it is almost all gone before you add the next one. After the first couple of ladles, add the asparagus and season well.

Keep adding stock a ladleful at a time, and keep stirring. After 10 minutes or so, once the asparagus starts to become tender, add the peas. After 15-20 minutes, depending on the heat and the size of your pot, the risotto will look creamy but the rice will still have a little bite, without feeling chalky inside. It doesn’t matter if you haven’t added all the stock, but it’s important the rice has the right creamy consistency, so taste it and look at it and add more stock if you think it needs it.

Turn off the heat and add the herbs and lemon zest, the rest of the butter and parmesan and stir well. Check the seasoning, then leave it to sit for a minute to settle before serving.

Spicy seafood stew

2 dried ancho or guajillo chillies
1 dried chipotle chilli
1 dried habanero chilli (optional)
1 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1 1/2 tsp hot smoked paprika
1 tsp ground cumin
700ml chicken stock
250g chopped tomatoes , from a can
200g large peeled raw prawns
300g halibut or other firm white fish fillets, cut into 2.5cm pieces
300g clams
500g small new potatoes , halved and boiled
juice 2 limes

lime wedges
1 avocado , chopped
handful coriander leaves, roughly chopped
1 small red onion , finely diced
Flour tortillas

Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. remove the stems and the seeds chillies, and soak in boiling water for 15 mins.

Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the smoked paprika, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender.

Pour back into the pan and bring to the boil. Reduce the heat and gently simmer for 10-15 mins. Add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and warm tortillas.

Chicken en papillote

4 chicken breast fillets
1 handfuls parsley leaves
1 tbsp rosemary, or thyme, oregano or sage
4 cloves garlic, thinly sliced
2 tbsp olive oil
200 g cherry tomatoes

Preheat oven to 180C/gas 4. Cut 4 pieces of baking paper approximately 30cm square. Fold each one in half vertically to produce a centre seam. Reopen the paper.

Season the chicken breasts and sprinkle with the parsley. Place one on each sheet of paper to the right of the centre seam.

Sauté the herbs and garlic over moderate heat in the olive oil until the garlic turns golden. Add the tomatoes and cook until around half of them have popped, shaking the pan from time to time. Spoon a quarter of the tomatoes on top of each chicken breast, then drizzle with the pan juices.

Fold the left side of the paper over the breast and bring it flush to the right-hand side. Take the furthest left end of the paper in your right hand, and put your forefinger next to the top of the breast. Fold the paper towards the right at a 90° angle. Twist and roll the right-hand edge of the package towards the bottom of the breast, to resemble a pasty, in order to seal it. Don’t make it too tight as you need to allow some space for the steam to expand. Once the bag is twisted into a package, it’s a good idea to tuck the final fold under itself to keep it sealed, or secure with a paper clip.

Place the packages on a baking tray and cook for 20 minutes. Take from the oven and leave to rest for 5 minutes. Serve the unopened package on the plate to open just before eating. You can serve some herby, buttery new potatoes and any other veg you like with this.

Lamb shish kebabs w/ a feta salad

For the kebabs
2 garlic cloves, chopped
3/4 tsp ground cumin
600 g diced lamb, preferably leg

For the salad
6 good quality ripe tomatoes, quartered, seeded and diced finely
2 spring onions, finely sliced
1 green pepper, finely sliced
1 green chilli, finely diced, (option to remove the seeds if you don’t want it spicy)
1/2 cucumber, seeds scraped out, finely diced
handful flat leaf parsley, chopped
handful mint, chopped
1 garlic clove, finely minced with salt
1/2 lemon, juice only
4 tbsp extra virgin olive oil
100g feta cheese, diced
few leaves fresh oregano

Pickled chillies

Mix together the garlic, cumin and lamb, then leave to marinate at room temperature for a few hours, or overnight in the fridge.

Half an hour before you plan to eat, thread the lamb onto skewers and put a griddle pan on a high heat until smoking hot.

In a big mixing bowl, combine the tomatoes, onion, pepper, chilli, cucumber, herbs and garlic. Season with salt and pepper, squeeze over the lemon juice, drizzle over the oil and crumble over the feta. Sprinkle with oregano leaves.

Once the griddle pan is smoking hot, lay the kebabs on it. Turn once after 5-7 minutes. After a further 5 minutes, remove the lamb from the heat and leave to rest for a couple of minutes over a bowl. Serve the kebabs with warm flatbread, pickled chillies and your salad.

Stuffed tomatoes

4 very large firm beef tomatoes, halved and insides removed
150 g breadcrumbs
3 tbsp olive oil
1 small packet smoked pancetta cubes
2 garlic cloves, chopped
handful flat leaf parsley, chopped

Heat the oven to 180C/gas 4. Heat up a frying pan with a little olive oil until very hot then add your pancetta and fry until it is well done and a little crispy, then remove and drain on kitchen paper.

Mix together the breadcrumbs, olive oil, garlic, parsley, pancetta and season to taste. Pack the breadcrumb mixture well into the tomato halves making a nice little mound on top. Put the tomatoes in a roasting tin so that they sit snugly and bake in the oven for 25 minutes, until piping hot and lovely and golden on top. Serve straight from the oven with a fresh salad.

Soy and honey roasted salmon

2 tbsp dark soy sauce
4 tbsp clear honey
4 salmon fillets
2 tbsp olive oil
500 g baby new potatoes
16 spears of asparagus, trimmed

Place the salmon fillets in a bowl, mix together the soy sauce and honey then pour over the fillets. Cover with cling film then pop in the fridge for 1 hour to marinate.

Heat the oven to 220C/gas 7. Scatter the potatoes into a large ovenproof dish with the olive oil – shake them about so they’re well coated and season well with salt and pepper. Roast in the oven for 15 minutes. Add the asparagus spears to the dish, tossing with the potatoes and roasting for a further 15 minutes.

Finally add the marinated salmon fillets amongst the vegetables, drizzling any excess marinade over the dish. Return to the oven for another 15 minutes or until the salmon is cooked through.

(Credits: Good Food Magazine, Blanche Vaughan, John Torode, Allegra McEvedy,Leon Family and Friends, Katie Bryson, JJMoola’s Kitchen)


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