Menu Planning Monday

March 10, 2008 at 5:13 am 1 comment

 I finally have my cooking mojo back. Its been gone for the longest time, and even MPM wasn’t getting me inspired.  

What finally did it was reading this fabulous new cookbook on seasonal cooking.  Recipes for spicy pork lettuce cups, tofu and broccoli stirfry, harvest polenta bake, bircher muesli, thai chicken stirfy, delicious lentil salads,  … every recipe cries out to be cooked.  While I’m not planning to cook my way through every recipe (lentil salad can wait till I’m home alone!) it has really inspired my cooking., and led to some great experimentation. It’s a character flaw that I never follow recipes.  

So this week we are having 

Monday night – Spicy Pork Lettuce Cups with Rice

Mix free-range  pork mince with garlic, ginger, chilli,  finely diced and steamed eggplant,  diced green beans, diced red peppers and some optional lemongrass.  Add some  sweet soy sauce, fish sauce and oyster sauce (say 2 Tbsp of each for 400 grams of pork), and some water if you need it to stop the mixture drying out while it cooks.  Place inside big cos lettuce leaves and wrap them. Serve with rice. 

Tuesday – Ajvah chicken with steamed vegetables and Rice

Ajvaj is the most wonderful spread, and transforms the humble chicken breast into something delicious. I use Alison Holst’s recipe – you can find it here. 

Wednesday – Spaghetti Bolognaise with a huge summer salad.

I love to mix a whole lot of different lettuce leaves and herbs, and toss through a dressing made with some good olive oil, lemon juice, garlic, mustard, salt, pepper and sugar. Delishious! 

Thursday – Lamb Tagine

I make a lamb tangine but it is completely inauthentic. I stirfry lamb pieces, eggplant and yellow peppers, in a bit of olive oil and some sweet tagine spice mix then pop in a tin of chopped tomatoes and simmer until the juice of the tomatoes has reduced. Serve with rice and lots of sour cream or yoghurt 

Friday night – Home made fish burgers

Pan fry some Terakihi fillets until nice and crispy. Add to burger buns with salad, tartare sauce and ketcup. Make some potatoe wedges with agria potatoes to have on the side – yumm!

Have a wonderful week y’all, and for more menu planning madness head to


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1 Comment Add your own

  • 1. planningqueen  |  March 10, 2008 at 7:32 am

    I love the sound of the spicy pork lettuce cups, although I’ll probably replace the pork with chicken. Your menu makes mine look very dull indeed!


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