Meal planner: August 18
Warren Elwin's roasted winter vegetables on cheesy polenta, beef chilli and smoked fish pasta bake. Fresh, seasonal, well-balanced meals created in partnership with New World.
Set everyone up with chilli bowls in front of the big game at the weekend; turn leftovers into burritos for another meal during the week; make individual pasta bakes to pop in the oven as needed on nights when family are dining at different times and incorporate all the best winter veg in to a one-tray bake.
Check you have in supply
*Onions *Garlic *Sea salt flakes *Curry powder (or make your own - see pantry notes) *Honey *Pams flour *Rice *Olive oil *Butter *Milk *Parmesan
12 brussels sprouts
2 red capsicums
1-2 green chillies
Red onions, for pickling (optional)
Small piece fresh turmeric
1 bunch thyme (oregano or marjoram)
1 bunch dill (tarragon or parsley)
1 bunch chives
2 bunches coriander
3 bay leaves
10 truss tomatoes
1 ripe pear
Small bunch cavolo nero
1 small smoked fish
1kg beef mince
300ml bottle Pams cream
1 pottle sour cream
1 ltr chicken stock
1 cup polenta (fine ground cornmeal)
2 cups short pasta
1/2 cup walnuts
400g can crushed tomatoes
Tomato pasta sauce
330ml bottle beer
If making ranch dressing:
1/2 cup sour cream
1/2 cup buttermilk
Fresh dill and chives
Sriracha or hot sauce
If making breadcrumb mix:
- Pasta bakes are a good way to use up open packets of pasta floating around in the cupboard; use a mix of whatever you have.
- Not readily available to buy (look out for Lucky Taco Pink Pickle), quick-pickled red onions are easy to make and a great condiment to have in the fridge. Find the recipe here.
- Make your own curry powder by mixing 1 Tbsp ground coriander, 1 Tbsp ground cumin, 1 Tbsp ground turmeric, 1 tsp ground cardamom, 1 tsp ground ginger, 1 tsp mustard powder, ½ tsp chilli powder, ½ tsp ground black pepper and ½ tsp ground cinnamon.
- Polenta is made from corn, so it’s perfect for those with gluten issues.
This recipe makes enough to feed a crowd (8-10 people) or serve 4 and freeze half for another time. You can make the chilli mince up to 5 days in advance and store, covered, in the fridge. Freeze in portions for later use.
1 onion, chopped
1 red capsicum, chopped
5 cloves garlic, chopped
1 thumb-sized piece of ginger, chopped
1 thumb-sized piece of turmeric, chopped
1 bunch coriander stems and roots, chopped
1-3 green chillies, chopped (add extra chilli if you like things really hot)
Zest and juice of 1 lemon
2 tsp sea salt flakes
¼ cup olive oil plus 1 Tbsp for frying
1 kg beef mince
2-3 Tbsp curry powder (store-bought or homemade, see pantry notes above)
1 carrot, grated
1 courgette, grated
400g can crushed tomatoes
3 fresh bay leaves
1 cup tomato pasta sauce
Cooked rice, sour cream, avocado, quick pickled onion, pickled jalapeno and coriander, to serve
- Blitz onion, capsicum, garlic, ginger, turmeric, coriander, chilli, lemon, salt and ¼ cup of the olive oil to a wet paste.
- In a large saucepan, heat 1 Tbsp olive oil and sear beef mince over a high heat to brown all over, breaking it up with a wooden spoon as you go. Add curry powder and paste mix and cook into the beef until well combined.
- Blitz the carrot, courgette and tomatoes to a smooth puree. Add to beef mix, along with bay leaves, 1 cup of the beer (add the rest as you go, if needed), and the tomato pasta sauce and simmer 45 minutes, stirring often, until liquid has reduced. Season with salt, cover and rest 15 minutes before serving as a bowl of chilli, on rice, topped with sour cream, chopped avocado, pickled onion and pickled jalapenos and lots of chopped coriander.
Different ways to serve chilli mince
• Make chilli dogs with grilled or boiled frankfurters in toasted hotdog buns with a lick of mustard, pile on the chilli mince, top with grated cheese, pickled onion, coriander and a squirt of sriracha or hot sauce.
• Pile corn chips into a roasting dish, layer on spoonfuls of chilli mince, a can of drained black beans and dollops of sour cream. Top with grated cheese and pickled jalapenos and bake until golden. Serve your nachos topped with guacamole and coriander.
• Toss hot chilli mince with a can of drained black beans, chopped coriander and grated cheese and spread into tortillas with cooked rice and sour cream for easy burritos.
Beef mince accounts for nearly 9 per cent of all meat sold at New World. No surprises there, as it’s versatile, easy to cook and kids just love it. Our eating habits have changed over the past 10 years, thanks to cooking shows and the cultural influence of new Kiwis. Mince is now being used in many forms from budget dishes to creative exotic meals. My favourite is prime beef mince. Brigit Corson, New World Fresh Expert
Roasted veg will keep for five days in the fridge ready for you to toss through pasta, use as a salad base (see warm winter salad on cheesy polenta) or sandwich filling, combine with egg for a frittata or quiche, or blend into soup. They could also be chopped more and fried as a vegetable hash. Reheat in a baking tray in a 200C oven for 10-15 minutes to serve hot.
Use a portion of the roasted winter vegetables recipe to create a substantial salad on a comforting polenta base.
The pasta and white sauce for the smoked fish pasta bake can be made in advance and stored in separate containers (see tips on how to make and store white sauce) in the fridge, making the dish quick to pull together and bake later in the week. Alternatively, make the dish to step 4 and store covered in the fridge for up to 2 days before adding breadcrumbs and baking.
Pretty much any fish can be smoked but kahawai is probably the favourite for most New Zealanders. The fresh catch dictates the type of smoked fish in stock at New World at any one time but they are mostly interchangeable. Ask your New World fishmonger for advice if you are unsure. David Jose, New World Seafood Expert