Menu Week: 2 - 6 August!
Beef Casserole: Using brisket, I brown with 1 onion finely diced and 2 sticks celery. To that I add 3 carrots chopped up in nice big chunks and 4 potatoes halved.Add bay 2leaves, 1 tsp italian dried herbs, salt, pepper and a big spoon of sugar. Make up 1lt of beef stock and add to the browned meat and veg. Transfer to the oven and slowly cook at 180degrees C until all the juices have infused and the meat and veg are tender. Serve with rice and seasonal veg. I like to serve with butternut...my boys favourite!
Crumbed Pork Chops with a delicious peach salsa that I found here: http://southernfood.about.com/od/salsarecipes/r/r70728f.htm
I buy pork loin chops...dip in spiced flour, egg then fresh breadcrumbs then fry until golden brown on both sides. Drain on kitchen paper and serve with the Peach Salsa.
Creamy Chicken and Leek Pasta.
Recipe~ as from an old post :http://www.justmeshel.blogspot.com/ Post: Saturday 3 July 2010
2 tsp crushed garlic, 2 leeks, sliced, oil for frying, about 500g cubed butternut, 3/4 pkt macaroni, 3 TBL flour and butter each. 11/2 cups milk, 1/2 cup each mozzeralla and cheddar cheese. Salt and ground pepper. 2x500g pkts of skinless chicken breasts sliced . 3 - 4 slices bread blitzed to make breadcrumbs.
Preheat oven to 220 C
Fry garlic,chicken strips and leeks in oil. Cook butternut and macaroni in boiling salted water. Melt butter and add flour. Cook gently for 1 min and add milk incorporating 'til a smooth sauce. Add cheddar cheese and season. Toss leeks, butternut, pasta and chicken together and season well. Place in an oven proof dish.
Top with breadcrumbs and mozzeralla. Bake for 20 - 25 min or until golden.
Oops, I'm going to publish this part of the post now....Note to self: a big no,no! Don't blog whilst cooking, you're bound to burn something! I'VE JUST BURNT THE RICE!!
See you later