The Shopping List
I find it helps to bake some root vegetables in advance, so that they can be served as sides or added to salads without the baking lead time. This week I’d peel and chop beetroot into cubes and add to a hot oven. In a separate dish I’d bake some sliced fennel, onion and radicchio, and finally pop in a tray of pumpkin cubes. Cool and store in the fridge to add to meals like the Seasonal Brown Rice Bowl or as a side dish.
Fennel and Orange Salad with Salmon
Peel and divide /cut orange into chunks and toss through thinly sliced fennel, radish and red onion. Make a dressing of orange juice, apple cider vinegar and olive oil. Optional extras include chopped walnuts, currants, or simply toss through leafy greens. This would also work brilliantly with pink grapefruit instead of (or as well as) orange. Serve with grilled Salmon fillets.
The Obligatory Winter Slow Cooker Meal – Beef & Mushroom Stew
I’m using the gravy beef from Eat Local Eat Wild this week. I plan to keep it simple but I may pick up some big meaty mushrooms if I can. In a pan, brown chunks of gravy beef or beef cheeks in ghee. Add to the slow cooker with sliced onion, garlic, stock, red wine, carrot, mushrooms and tomato paste. You may like to add sugar or a little honey. I’ll be trying brown rice syrup for some fructose-free sweetness. Cook on low for 6 - 8 hours in a slow cooker. I’m told you can convert most slow cooker recipes by using an oven dish with a lid on the lowest heat in your oven for 2 – 3 hours. I’d add some more liquid and check it regularly to make sure it doesn’t dry out. Serve with mashed potato or polenta. If you picked up spaghetti squash in the box this week, you could roast it (discard the seeds first) scoop the cooked flesh out and serve with this stew instead of mash.
One pot sardines and roots with crisp salad.
This is a new one for me - I haven’t cooked with sardines before, but this recipe is inspired from my new Sarah Wilson Book ‘I quit Sugar For Life’. I’ll be using tinned sardines, but you could buy fresh. Bake sliced potato, kohlrabi and pumpkin in the oven (the pumpkin will need less time). Remove from the oven and scatter sardines on top, along with sliced red onion, garlic, herbs (try oregano, thyme or rosemary) and lemon wedges, then bake for another 10 minutes. Serve with a crisp salad of sliced fennel, radish and apple.
Seasonal Brown Rice Vegie Bowl
Angie told me about this great simple rice bowl with mixed veggies and I’ve since become a huge fan. It’s also pretty similar to Sarah Wilson’s mishmash meals, which basically involve throwing everything in your fridge into a bowl and eating it! Cook a batch of brown rice (try soaking it overnight if you’re organised). Then prepare a selection of mixed veggies from your fridge. This week you could have sliced avocado and radish, lightly steamed carrot and broccoli, roast beetroot and radicchio (or grate/shred raw veggies if you’re short on time) and sautéed onion with garlic & shredded kale (strip the stalks from the kale first). Top with nuts or seeds of your choice. I’d add a big scoop of home made relish and some Pat’s Sauerkraut as well.
Silverbeet Frittata (inspired by Stephanie Alexander’s Cooks Companion)
Separate and chop stalks from silverbeet and shred leaves. Sautee stalks in ghee for 10 minutes on low heat, then add leaves and allow to wilt gently until they go limp. Mix the wilted silverbeet with 8 eggs and a big handful of grated cheese. Pour into an oiled skillet and cook on a low heat. You can pop the pan under the grill for a few minutes if it’s not quite cooked on the top. Serve with mixed veggies, relish, sauerkraut or a salad.