I finally plucked up the courage to harvest the extremely large zucchini that was growing through the fig tree. I had been watching it for a while, and it had to go. The large fluffy end went to the chooks, we had some for dinner, and Mr Grumpy took the rest for his workmate to use for zoodles. Everybody wins!
This week we feasted on:
Feta Quinoa Zucchini Fritters with homemade Tomato Relish.
Sicilian Roasted Brill Steak with Lemon, Anchovies, Capers & Rosemary from Jamie Oliver’s Happy Days with The Naked Chef. Served with chunky roast potatoes and mushy peas.
This is an old favourite in our house, although I used local cod as brill is not a species I have seen here. The potatoes were cut into small pieces, par-boiled in salted water then tray roasted in lard (because I had no duck fat). To make the mushy peas, I cooked and drained baby peas, added salt, pepper and some sour cream, then pureed everything together with a stick blender. A very quick side.
Italian Meatballs in Slow Cooked Tomato Pasta Sauce with Spaghetti.
Chicken with Lentils and Rosemary from River Cottage Light & Easy.
This was served with wilted garlic spinach.
Slow Cooked Red Wine Spare Ribs with mashed potato.
No recipe for this. I just threw chopped onion and garlic, sliced celery, baby carrots, thyme, bay leaves, beef stock and red wine into the slow cooker with the spare ribs. It was eaten, so can’t have been that bad.
It has been quite a successful week for stocking the freezer. Tripling the meatball recipe on Tuesday made enough for dinner plus three additional meals for the freezer.
I picked up some additional chicken whilst at the butcher on Wednesday to make Slow Cooked Coriander Lime Chicken. This will go into chicken tacos or quesadillas for an easy lunch or dinner. On Thursday I made a huge batch of mashed potato, with most of it going into the freezer. This gives me two quick sides that can be easily reheated as required.
The meatball and chicken recipes will be appearing in the coming weeks so keep an eye out.
I am going to be taking a mini-break over the next few days to spend Easter with family. I wish you all the best and will be back next week with a new recipe for you.