Heat and humidity continue to contribute to my total lack of inspiration when planning meals, so I have taken a different tack this week. I was reading about a Pantry Challenge over at Good Cheap Eats, and decided this might be a better way to approach the weekly menu at the moment. Usually I work out what we are to eat, then buy the necessary items in my weekly shop. This week I did the opposite, and worked out what I had in the freezer, then planned meals accordingly (mostly).
This had the added bonus of making some much needed space in the freezer, which I promptly filled with grated zucchini and corn kernels. Sigh! One step forward, two steps back. This week we ate:
Sunday was our annual passata day. Dinner was only ever going to be Spaghetti with fresh Tomato Passata, Garlic and Basil.
Hot Smoked Salmon, Green Bean & Cos Lettuce Salad with Mustard Dressing.
This salad used up the last of the salmon from Tasmania. I was able to prepare most of the elements ahead, so all that was required was to toss this together at the last moment. Perfect for a hot evening with a loaf of crusty bread.
Grilled Marinated Chicken Breast with Super-Savoury Raw Cauliflower from River Cottage Light & Easy.
Zucchini, Corn & Quinoa Fritters served with Tomato Relish.
These fritters are an adaptation from Jude Blereau’s Wholefood for Children.
Balti Chicken Curry with Chickpeas and Green Peas. Served with Brown Basmati Rice.
I discovered some balti paste lurking in the freezer. I cubed some chicken breast (also from the freezer), added a tin of coconut milk, canned chickpeas and some frozen green peas. With a squeeze of lemon juice and some chopped coriander, dinner was served.