Menu for week starting 30th March

Beef brisket slowly pot roasted in red wine on Sunday. Makes a brilliant steak sandwich phili style

M Turkey lasagne
T Phili Steak sandwich
W Gammon and chips
Th Something special (it's a family birthday)


Salads
Tomato and Mozzeralla
Pastrami and Coleslaw
Bean saladx2

Menu for w/c 23 March

Mr B cooked 'proper' potato salad with chicken schnitzel , as detailed in the Sunday Times magazine from a few weeks back, on Saturday. It has gone straight into my top 10 favourite meals!

M Beef and chorizo (from freezer), rice and salad
T Stir Fry chicken and noodles
W Leftover beef recipe
Th Slugs or Curry (if M is babysitting)
F Burger and chips


Salad
Cheese and carrot
Beef and blue cheese or blue cheese and walnut (if not enough beef left)
Tuna
Tomato and salami

menu for week 16th March

M Baked gammon with parsley sauce
T Pork chops in mustard and sugar
W Chicken and Ham pie
Th Spagetti bol
F Duck mini fillets

Salads
Avacado and mushroom
Pork and coleslaw
Chicken and new potato

Recipe: Sage and Onion Stuffing

Mince 1 onion in food processor

Heat 1 tbsp oil in frying pan and gently cook onion until soft

Put 3oz white bread and 1 tbsp of fresh sage leaves into food processor and process to get breadcrumbs

Add to onion with a lightly beaten egg and mix all together. Make into stuffing balls and cook for 30 minutes alongside roast/potatoes.

Recipe Collection: Lamb - roast leftover

This collection is to use up anything left over from a roasted lamb joint

Lamb Meatloaf
Potato Boulangere with minced cooked meat

Recipe Collection: Beef (cooked)

This collection is to use up anything left over from a roasted beef joint

Cheesy Beef Pie
Potato Boulangere with minced cooked meat

Recipe collection: Pork - cooked

This collection is for using anything that might be left from a roasted pork joint

Pork Shepherd's Pie
Pork in a piquant sauce
Pork and Apple Bake
Pork in sweet and sour sauce

Recipe collection: bread

Bread past its freshness can be used in numerous recipes. If none take your fancy immediately, create breadcrumbs (process slices torn into chunks in a food processor) and freeze them.

Cheese Pudding
Monmouth Pudding
Meat Rissoles
Oven baked Potato Croquettes
Sage and Onion Stuffing
Schnitzels

Recipe: Cheesy Beef Pie

10 oz Cooked beef
8oz cooked potatoes
Process the above so minced together.
Stir in
2 oz grated cheese, 2 egg yolks and salt and plenty of pepper.

Whisk the 2 egg whites until stiff. Stir in 1tbsp into the meat mixture then fold in the rest.
Put into a greased baking dish and scatter a further 2oz of grated cheese on the top. Bake in oven preheated to 180C for 30 minutes until cheese on top has browned.

Serve with green veg (and tomato ketchup!)

Menu for w/c 9th March

Made, and froze, about 4 pints of curried parsnip soup over the weekend using the last parsnips from the garden.
Aim for next few weeks is to eat up a good number of the meals we have frozen over the past few months as we have been adding more to the freezer than we have been taking out! Also for this week: hopefully enough pork left over from the roast on Sunday for one evening meal and one lunchtime salad.

M Cassoulet (from freezer) with salad
T Slow cooked lamb and vegetables (from freezer) with baked potatoes
W Sweet and sour pork with egg fried rice
Th Spaghetti with pesto chicken and pine nuts
F TBD

Salads
Blue cheese and walnut
Carrot, cheese and pumpkin seeds
BBQ coated pork with coleslaw
Tuna nicoise

Menu for w/c 2nd March

Very good, if I do say so myself, roast beef yesterday. So some left over beef recipes later in the week!

M Meatballs in tomato sauce. Taglietelle to accompany
T Fatty Pork and Lentil stew
Belly pork was on offer and found this very good looking recipe in one of my Nigel Slater cookbooks (can't find it referenced online) Update: very similar to a cassoulet. Next time, it is definitley a repeatable recipe, will add half again more lentils
W Quorn escalopes and chips
Th Cheesy Beef Pie
F Take out - it's someone's birthday!

Salads
Coronation Chicken Portion of Chicken Pasanda made on Saturday, with added yogurt and sulatnas served with rice salad and shredded iceburg lettuce
Beef and Blue Cheese
Rice Salad and Ham
Beef and Beetroot with an attempt at making a better horseradish based dressing than last time. Update: dessertspoon of horseradish sauce to about 3tbps of yoghurt with half tbsp oil and a splash of white wine vinegar/lemon juice worked a treat