Evening everyone, I'm here to announce an exciting collaboration between my blog Because Everything Counts and The Sewing Sisterhood.
Meal planning is big in our home and I've been doing it for around 4 years, saving my sanity and $$.
Read here the first part in my three part series of Why I Menu Plan.
So every Monday I will share my Menu Plan on my blog and then post two recipes here.
To begin with we have;
Beef Bourguignon with Chive DumplingsPrep 20 mins Cook 2hrs
2 tablespoons olive oil
1.5kg diced beef chuck steak
shortcut rindless bacon, halved lengthwise, cut into 1cm strips
cloves, finely chopped (I use minced garlic from the jar)
3 medium brown
1 cup red wine
1/2 cup bef stock
1 tablespoon tomato
300g button mushrooms, halved
1. Heat half the oil in a large
heavy-based, flameprof casserole dish over medium-high heat. Cook beef in
batches for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add bacon and garlic. Cook
stiring for 5 minutes or until bacon is golden.
3. Return beef and juices
to dish. Add onion and wine. Bring to the boil. Add stock and paste. Bring
to the boil. Reduce heat to low. Simmer, covered for 1 hour and 15 minutes.
Reserve half the beef for Beef Stroganoff.
4. Add mushrooms, cook covered
for a further 15 minutes or until meat and mushrooms are tender. Season with
salt and pepper.
1 cup self raising flour
2 teaspoons chopped fresh flat-leaf parsley
buttermilk (I use regular milk)
Place flour in a bowl. Using fingertips,
rub butter into flour until mixture resembles fine breadcrumbs. Make a well in
the centre of mixture. Add chives, parsley and buttermilk. Season with salt
and pepper. Stir until just combined. Place heaped tablespoons of mixture 2cm
apart onto beef mixture. Cook covered for a further 15 minutes or until
dumplings are puffed and cooked through. Enjoy!
The recipe sounds big because a half portion is used for another meal ~ Beef
Stroganoff. You could just freeze the other portion and use it later.
The second meal we had tonight..very yummy. Thanks to the lovely chef Kelly from Culinary HQ for this recipe.
Pan roasted chicken thigh with Skordalia
1 red onion sliced
4 pieces of Maryland chicken thighs- skinless and boneless
½ tsp dried herbs
2 tbsp olive oil
1 pc of thinly sliced garlic cloves
10 pc cherry tomatoes
½ preserved lemon
8 slices of coppa or prosciutto
Line a baking tray with baking paper
Marinate the chicken thigh with dried herbs, preserved lemon, salt, pepper and olive oil
Place the sliced onion on a tray and lay over the chicken thigh
Top with the halved cherry tomatoes
Place the sliced coppa over the thigh to cover
Bake in the oven for 35 minutes at 170 degrees
The chicken thigh is cooked when the juices run clear.
2 Potato peeled and diced
1 Parsnip peeled and diced
2 cloves of garlic
½ cup of milk
½ cup of cream
3 tbsp olive oil
Place the vegetables in a pot and cover with cold water, add a pinch of salt and simmer until soft like a mash.
Drain and place back in the pot and mash with the milk, cream and olive oil
Season with sea salt and pepper
Serve with a large scoop of skordalia on a bed of baby spinach, pearl cous cous or chick peas!
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