Chicken Meatballs

Ingredients
100g minced chicken

1 egg

1 tsp Worcester sauce

85g dried breadcrumbs

50 grated parmesan cheese
3tsp garlic, minced
1tsp onion powder
1/2tsp  dried oregano

2tsp dried basil
2tsp dried parsley

salt and pepper

Method

Preheat the oven to 200C. Line  baking sheets.

Mix the Worcestershire sauce with the egg, and then include the chicken. 

Mix all of the dried ingredients. Then add the chicken mixture. Combine well, without over working.

Split the mixture into 32, and make into meatballs.

Cook for 20 minutes.

Notes

The meatballs are great served with spaghetti in a carbonara sauce, or cold at a picnic. 

The meatballs can be frozen before or after cooking. If freezing raw meatballs, open freeze on a lined baking sheet, and transfer into a ziplock bag. Defrost before cooking.

Vegan Shepherd's Pie

Ingredients

1 Tsp olive oil

6 mushrooms, finely diced

1 onion, diced

2 carrots, diced

3 cloves garlic

1 Tsp soy sauce

1 Tsp Worcestershire sauce

300ml passata

1 tsp mixed herbs, dried

250ml dried red lentils

250ml red wine

250ml vegetable stock

Topping

4 large potatoes

4 Tsp vegan butter

120ml oat milk

1 Tsp  olive oil

salt and pepper

Method

Saute the onions in the oil. Add the carrots, and mushrooms. Cook for 10 minutes. Then add the garlic. Cook for 3 minutes more, then add the lentils, red wine, stock, passata, herbs, soy sauce,  and Worcestershire sauce.

Meanwhile, make your mash potato for the topping.

Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.

When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them. Stir in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.

When the lentils have cooked, and the liquid has reduced to a sauce, transfer it to your baking dish and top with the creamy mash. 

Bake for 25-35 minutes, at 180C, or until the mash on top has gone crispy and golden.

Serve right away.

This Week's Menu

S: vegetarian lasagna
M: chicken stir fry
T: fresh pasta with pesto
W: burgers in brioche buns
T: risotto
F: salmon en croute
S: chicken in cider

Sesame Salmon with Broccoli and Tomatoes

Ingredients:

2 tsp olive oil

2 salmon fillets

6 spring onions, each cut into 3 pieces

12 cherry tomatoes

200g tender stem broccoli

2Tsp soy sauce

1 tsp sesame oil

2 tsp sesame seeds

Method:

Preheat the oven to 200C.

Drizzle the olive oil on a large baking sheet, and place the salmon, spring onions and cherries onto the it. Cook for 8 minutes.

Add the broccoli to a pan of boiling water and cook for 3 minutes. Then drain.

Add the broccoli to the baking sheet. Drizzle the soy sauce, and sesame oil over the fish. Scatter the sesame seeds. Bake for another 3 minutes.

Notes:

We didn't have sesame oil, therefore olive oil was substituted.

We had a tub of rice noodles to use up. The Beloved and the Offspring had noodles with their salmon.

Everyone said they would happily have this meal again.

This Week's Menu

 

Lunches:
S: smoked bacon salad
M: feta and melon salad
T: salmon and edamame bean salad
W: chicken salad
T: tuna salad
F: stilton and cranberry salad
S: (no idea yet!)

Dinners:
S: roast chicken with cauliflower cheese, and veggies
M: sesame salmon with broccoli and tomatoes
T: pecorino chicken
W: cheesy bacon butternut squash
T: hot chicken salad
F: stir fry cod with hoisin sauce
S: chicken breasts with lemon and garlic