Meal Planner w.c. 17.05.21

Another week of easy to make and delicious evening meal recipes for busy families!

Lamb & Butterbean Curry – Day 1

Ingredients: 

750g Lamb neck
225ml Greek Yoghurt
4 x Green Chillies, peeled and cut into ¼’s
1 x Tablespoon Garam Masala

Large Bunch Of coriander, chopped
1 x Can of Butter Beans, drained

1 x Onion, Finely chopped

1 x Ginger, 2cm piece

2 x Garlic cloves

Method: 

  1. Preheat the oven to 140.c (Fan). In a large casserole dish add; lamb, yoghurt, spices, cardamom pods, onion, ginger, garlic, add 100ml of water or lambstock, stir everything together and season. 
  2. Cover with a sheet of parchment and then wrap tightly with foil and cook for 2hrs 30mins, add the butter beans, stir, cover and back to the oven for 30 mins more.
  3. Remove from the oven, stir in remaining coriander and serve with rice and poppadoms.

Sunday’s Scrap’s Pie – Day 2

Ingredients

1 x Pack of premade supermarket Puff Pastry
2 x Tablespoon of Butter

1 x Heaped Tablespoon Plain Flour

200ml Chicken Stock

½ – 1 Teaspoon Dried Sage

3 x Tablespoons of Double Cream

1 x Egg (Medium), beaten

500g Leftover Roast Chicken, shredded

Salt & Pepper to taste

1 x Onion, peeled and roughly chopped

300g of leftover sunday roast dinner vegetables (Such as: carrots, parsnips, swede, cabbage, spuds)


Method:

  1. Preheat Oven to 180.c (Fan).
  2. In a heavy based saucepan, melt butter on a low heat and gradually whisk in the flour. Cook out for 2-3 mins. Then turn up the heat and gradually whisk in the stock.
  3. Add in the chopped onion. Bring to the boil and then simmer for 4-5mins. Remove from the heat and allow to cool for 10-15 mins.
  4. Cut leftover veg into bite size pieces. Then mix together in a bowl with the shredded chicken and pour over the sauce.
  5. Transfer to a casserole dish. Then top with a puff pastry lid, press down the edges for a good seal, and egg wash.
  6. Trim the pastry edges with a sharp knife, and make two small holes in the top to allow steam to release. Cook in the oven for 25-35 mins or until piping hot and pastry is golden. Serve with Mash and gravy.

**Top Tip add some dried herbs and mustard to your mash for that extra flavour.

Tuna Pasta Bake – Day 3

Ingredients

1 x Can of tuna (425g)

1 x Tablespoon tomato Puree

1 x Tablespoon Italian Mixed Herbs

800g Chopped Tomatoes

1 Teaspoon of salt

½ Teaspoon of Black Pepper

1 x White Onion, small, diced/

2 x Garlic Cloves

1 x Tablespoon Olive Oil

200g Pasta (Fusilli, conchiglie, penne)

185ml Water

159 g Mozzarella or cheddar cheese, grated

Method:

  1. Preheat the oven to 180.c (Fan). Cook pasta to packet instructions. Drain, set aside, run cold water through it to stop it sticking.
  2. While this is cooking, make the sauce. In a medium sized saucepan on a medium to high heat, fry garlic and onions until soft.
  3. Add tomato puree, stir and cook for 2-3 mins then add in water, herbs, seasoning and chopped tomatoes. Bring to the boil and simmer for 5-10 mins until thick.
  4. Turn off the hob, then tumble sauce with pasta and tuna. Pour into a casserole dish, top with lots of cheese (and parsley if you have it). Then bake in the oven for 20 mins or until the cheese has turned golden.
    ** Serve with a nice crusty garlic bread.

Scouse Hotpot – Day 4

Scouse – From where the people of Liverpool take their namesake.

Serves 6 Prep Time 20 Cook Time 2-3 Hours

Ingredients
Olive oil

900g Lamb neck, trimmed of fat, cubed

450g/1lb stewing steak, fat removed and cubed

3 x Onions, peeled, sliced

900g Potatoes, peeled, sliced

900g mixed carrot, swede and parsnip, cubed (Frozen will work)

1 x Tablespoon fresh Thyme, chopped

1 x Tablespoon fresh Rosemary, chopped

1½ L Beef stock

Seasoning

Worcestershire sauce

Method:

  1. Preheat the oven to 170°C (fan). Heat a drizzle of olive oil in a heavy-based pan.When oil is hot then add in the diced lamb and beef, stir and brown the meat to seal in the flavour, then add the onion, carry on cooking for 5 mins more. As the meats begin to brown, add the onion. Carry on cooking and stirring for about 5 mins more.
  2. Add in the rest of the vegetables along with the herbs and beef stock. Place sliced potatoes on top, then put the lot into the oven for 2½—3 hours. When the hot pot is ready, taste and season with salt, pepper and a dash of Worcestershire sauce.
  3. Depending on where you live in Liverpool, this would be served with pickled beetroot or red cabbage and stacks of thick sliced buttered white bread for mopping up.

 Quick Chicken Stack Attack – Day 5

Serves 4 Cook Time:30 mins

Ingredients

6 x Brioche Burger Buns

6 x Portions, Breaded Chicken, Quality breaded chicken in supermarkets

1 x Tub, Pre-made Coleslaw Mix

1 Teaspoon Paprika

1 Tablespoon chopped fresh Parsley

1 Teaspoon Chilli Powder

2 Gem Lettuce heads

2 big Tomato’s, beef are lovely, or heritage if you can get them

200g Cheddar Cheese

1 x frozen bag of Onion Rings 

6 x Skewers

Method:

  1. Line a baking tray with parchment and line chicken. Cook to packet instructions in a preheated oven.
  2. Repeat above with frozen onion rings.
  3. Meanwhile, slice beef tomatoes, cut leaves from gem lettuce. Add the pre made coleslaw to a mixing bowl and stir in chopped parsley 1 teaspoon of paprika and 1 teaspoon of chilli powder to create your smokey coleslaw. Set aside ready for assembly.
  4. Lastly, line buns on an oven tray and toast them slightly.
  5. Then in the following order build your Chicken stacks; bottom bun, gem lettuce, tomato slice, breaded chicken, smokey slaw, bun top, skewer, then two onion rings on top of the skewer. Easy to make and fun to assemble with the family.
  6. Serve with bbq rice or some sweet potato wedges and salad.