Menu Week 47

SUNDAY
Dinner: Bacon & Cauliflower Soup with Parmasan crisps
Heat olive oil in a large heavy-based saucepan. Saute diced onion and bacon bones over the heat for 5 mins. Add cauliflower (trimmed into florets), water and bay leaves and bring to the boil. Reduce the heat to moderately low and simmer the soup for 15 mins. Remove the saucepan from the heat, set aside to cool slightly. Remove and discard the bacon bones and bay leaves and process the soup in a food processor in two batches until smooth. Preheat oven to 200°C. Place tablespoons of parmesan cheese onto baking trays, spread out to form 6cm rounds, bake in batches for 5-7 minutes mins or until crisp and golden. Working quickly lift the parmesan crisps from the tray and set aside on a cooling rack. Return the soup to a saucepan and warm gently, add cream and horseradish and season. Sprinkle with the chopped chives and serve with the parmesan crisps.

MONDAY
Lunch: Ploughman's Lunch
A slice or two of interesting bread/ryvita. Some cheese (spreadable and a slice or two of harder cheese like cheddar). Some cold meat and some salady stuff.
Dinner: Sausage, potato & fennel roast
Preheat oven to 220°C. Parboil whole baby potatoes (about 10min). Quarter the potatoes and fennel. Place the potatoes, fennel and chopped rosemary in a baking dish. Drizzle over lemon juice and oil. Season with salt and pepper. Toss until well combined. Add italian-style sausages and rosemary sprigs to the dish. Roast in oven, turning sausages once, for 25 minutes or until brown. Serve with radicchio & cos salad. Cook some extra sausages for Wednesday's lunch.

TUESDAY
Lunch: Korean Sesame Beef
Marinate stirfry beef in a mixture of soy sauce, rice wine, crushed garlic cloves, caster sugar and sesame oil. Place the fridge to marinate for 30 minutes. Cook rice vermicelli noodles according to packet instructions. Fry sesame seeds for 2-3 minutes until toasted. Transfer sesame seeds to a plate. Remove the beef strips from the marinade and fry. Remove beef from the pan once browned. Add in diced red onion and green beans. Cook for 3-4 minutes until soft. Reduce heat to medium. Return beef to the pan with the noodles and the reserved marinade. Heat through. Sprinkle with toasted sesame seeds and serve.
Dinner: Take Away

WEDNESDAY
Lunch: Sausages & Mash
Serve with some steamed mixed veg with herbed butter.
Dinner: Hawaiian Chicken and Rice
Roll chicken pieces in Robertson's Chicken Spice. Brown seasoned chicken in marg. Meanwhile combine in pot pineapple juice, brown sugar, vinegar, corn flour, soy sauce and curry powder. Heat gently until thickened and clear. Add pineapple chunks and mushrooms. Pour over chicken pieces and simmer for 1hr or until tender. Just before serving add cream and heat through without boiling. Serve on rice. Keep some aside for lunches on Friday.

THURSDAY
Lunch: Sweet & Sour Pork
Make a sauce of 3 parts pineapple juice, 1 part tomato sauce, 1 part sweet chili sauce and a dash of soy sauce. Stirfry pork strips until browned. Add diced red pepper and pineapple pieces. Lightly fry for about 2 minutes. Reduce heat and add the sauce mixture. Simmer for 5 minutes. Serve on noodles or rice.
Dinner: Take Away

FRIDAY
Lunch: Leftover Hawaiian Chicken and Rice
Dinner: Sticky Chicken Wings
Combine 1/3 cup tomato sauce 1/4 cup soy sauce and 1/4 cup honey in a bowl. Add the chicken wings and toss to coat. Cover and place in the fridge for 30 minutes to marinate. Preheat oven to 200C. Place the chicken pieces on a baking try and bake for 55 minutes turning once). Serve with sweet chili sauce as a dipping sauce.