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Tuesday's Mac'n'hock-aroni cheese was nice enough but not as nice as my own version of a classic macaroni cheese, so I'll probably not bother to make it again. The game casserole was, as usual, rich and unctuous and there was enough left for a weekend lunch which was a bonus. The star of the dishes I cooked last week was the Mexican Veg hash, which changed from the recipe in the magazine to one of my own, which you can read about here.
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I have to thank everybody who has featured lasagne on their menu plans over the last few weeks - I'd not made it for months and months so it was a great treat to tuck in to.
Mark cooked on Saturday, two brilliant courses. I won't give away any secrets but the details will be on his blog on Wednesday and Friday - he usually posts late afternoon.
Finally last night's roast chicken. We usually buy a small free range organic bird but as I wanted to have meat left over for at least one meal, possibly two, I picked up a bargain large bird - a 2kg one for £6 - in the supermarket. It was a rather disappointing dry, tasteless bird. It's good to know that if were ever in straitened circumstanced we could feed ourselves so cheaply, but I think we'd need to do a lot to improve the flavour if we had to buy chickens like that regularly. Plain roasting just doesn't bring out the best in them!
Now where was I? Oh yes, enough of last week, I'd better move on to THIS week.
Monday Chicken and mushroom pie with Brussels sprouts, carrots and new potatoes. I'll make stock with the carcase and there should be enough meat left for one more meal.
Tuesday Chicken, ham and leek risotto using the last of the chicken and the home made stock
Wednesday Lamb Brochettes with apricot and pine nut couscous
Thursday tofu satay
Friday fresh beef burgers with home made onion bread rolls
Saturday/Sunday Mark cooking one day, the other day Nigel Slater's Pork and Beans
What are you eating this week? Come along and share your plans over at At Home With Mrs M
I have Nigel's Pork and Beans on my MPM this week too! Hope it turns out as well as the first time I made it. LOVE crackling.
ReplyDeleteOhh great meal plan...It all sounds delicious!
ReplyDeleteYour menu plan sounds delicious - please could you let me know where you got the recipe for Chicken, ham & leek risotto? I've tried to google it but no success. Thank you :-)
ReplyDeleteI haven't really got a recipe for it, I make risotto on autopilot! I will just chop up a leek and fry it in an oil and butter mixture until soft, then throw in the risotto rice and a little garlic and mix them until well coated with the oil and butter, then start spooning in boiling stock a ladleful at a time. When the rice is nearly cooked I will add chopped cooked chicken and ham, and when the rice is soft but the mixture is still a little gloopy, I will stir in a handful of grated parmesan and check the seasoning. I might throw in a few chopped herbs too. For two people, I will use 180g of rice and about 400ml stock - for the other ingredients, however much I happen to have to hand.
DeleteSounds delicious!
ReplyDelete