This week’s menu – 31 October 2014

• Smoked salmon, prawns, rollmop herring and beetroot salad with apple and pea shoots
• Sausages, mash and onion gravy
• Beef & ale casserole with parsnips and cabbage
• Fish curry with roast cauliflower and raita
• Garbage stir-fry
• Dinner for 1: Jerk chicken roast on apple and onion with butternut squash
• Dinner for 1: Czech meatballs with creamed savoy cabbage and bacon

This week’s menu – 24 October 2014

• Steak w/ blue cheese sauce, and crunchy salad
• Czech meatballs w/ bacony sprouts
• Bourbon and chipotle braised beef short ribs w/ apple salsa sweet potato wedges
• Merguez lamb koftas w/ roasted red peppers and halloumi
• Greek chicken w/ roasted red peppers, roast aubergine, red onion, and feta
• Bobotie w/ mango chutney salsa and crispy shredded sweet potato
• Fish and sweet potato curry

Butternut and chicken laksa

Have been knocked out with a cold for most of the weekend, so planned a healing dinner of laksa-style soup.

This is my go-to dinner when I get the lurgy as it’s easy to eat and packed with garlic, ginger, chilli and fresh herbs which can only be good for you 🙂
This time (inspired by a Jamie’s 15-minute dinner episode) I added grated butternut squash to bulk it out, and heavily garnished with fresh coriander and Thai basil which were lurking in the back of the fridge. No piccies as I could barely keep myself focussed for the half hour it took to make, but will be doing again and will write up the recipe soon!

UPDATE:
Here’s what went into it……
In a big pot, 1.5 pints boiling water from the kettle and add 1 chicken stock cube and 2 tablespoons Thai curry paste, a tablespoon each of sesame oil, fish sauce and nut butter. (I used macadamia paste)
Stir to dissolve everything and bring it back to the boil and chuck in half a butternut squash (grated in the food processer), 4 sliced spring onions, finely shopped stems from a small packet of coriander (reserve the leaves for later) and a whole can of coconut milk. I got this back to a boil before adding 2 chicken thighs, cut into bite sized pieces, and simmered for about 20mins until the chicken was cooked.
Before serving, add the juice of 2 limes and scatter over the chopped coriander leave – because you’re worth it. x

This week’s menu – 17 October 2014

• Ribs and slaw
• Butternut laksa with chicken, grated butternut, beansprouts, coriander and Thai basil)
• Mussels with leeks and cider
• Ox cheek stew with roast carrots, parsnips and baby onions
• Czech meatballs with braised white cabbage
• Chicken, leek and bacon with sautéed sprouts and butternut wedges
• Jerk chicken with plantain chips and mango salsa