Meals and Shopping List
I occasionally make my own pizza base, but it’s just not my thing, so I usually buy them. You can get nice ones at Preston Market, and I picked up some from the Deli at Northland (of all places) this week.. Slice potato thinly and maybe steam for a couple of minutes to give it a head start. Slice and gently fry onion slices in ghee until soft, then add some vinegar, sugar and salt and cook until deliciously caramelized. Spread potato slices and onion over pizza, scatter thinly sliced chard or silverbeet on top and bake in the oven for 10 – 15 minutes until crust is golden and potato is cooked. Check out this lovely simple recipe, which also has instructions for making your own Pizza dough if you’re keen.
Fish fingers & 3 Veg (silverbeet, parsnip & pumpkin mash)
Start by chopping parsnip into chunks or fat slices, toss in oil or melted ghee and pop in the oven. Source sustainable fish fillets or offcuts and mix in a food processor with egg. Transfer to a bowl and stir herbs, salt and pepper through. Shape the mixture into small logs or rectangles. Roll or coat in grated pecorino and place fillets on a baking tray next to the parsnip for another 20 – 30 minutes, turning halfway through. Chop pumpkin and pop in a steamer for 20 minutes until soft, then mash with lashings of butter! Add shredded silverbeet or chard to a fry pan with garlic and ghee and sautee lightly. Serve baked parsnip, pumpkin mash and greens with fish fingers. This recipe offers an option with apple cider vinegar and cream.
Ribollita - Italian Cabbage & Bean Soup
I found this recipe for Ribollita and plan to give it a try this week. It’s similar to the minestrone that I make, but with different beans, and both cabbage and kale. (If you only have one or the other that’s fine) I’ll be using dried beans, so will soak & precook them in advance. The recipe has good pics and instructions, but basically you chop carrot, celery, onion & garlic and sautee in ghee. Drop in a sprig of rosemary and thyme (tie them in string so you can fish them out easily later). Chop cabbage &/or kale into small piece and add them, along with cannellini beans, tomato paste & stock. Simmer for 30 minutes and serve with crusty bread and pecorino cheese.
Porterhouse Steak and Raw Salad
This week I’m defrosting the porterhouse steak from Eat Local Eat Wild. I’ll simply grill it and serve as is. If you’re not a meat eater, you might like to have this salad with a vegie frittata or something yummy in puff pastry. To make the raw salad, thinly slice or shred raw greens, celery, beetroot, fennel, carrot, apple and any other raw veggies that take your fancy. Toss with a dressing of fresh squeezed orange juice, apple cider vinegar and olive oil. Season with salt and pepper and top with seeds.
Vegie Sushi Rolls
I have been making brown rice sushi rolls for afternoon snacks, after discovering this great recipe for sugar free sushi rice. I like to soak my brown rice before using it – I highly recommend it. After soaking overnight, cook the brown rice normally and let it cool, then stir through apple cider vinegar and tamari. You can pile all sorts of fillings into your sushi rolls, but I like (cooled) roast pumpkin and avocado, and matchsticks of carrot would also be perfect. To make sushi it’s infinitely easier if you have a bamboo rolling mat which you can get for less than $10 at an Asian grocer. You’ll also need sheets of Nori (seaweed) which are easy to find in a supermarket (or an Asian grocer, if you too have broken up with your supermarket!). Follow the instructions on this recipe to make your rolls, or Google ‘How to make sushi’ for video instructions if you get lost!