Jo Elwin's teriyaki chicken; beef kofta balls with minted yoghurt and couscous; slow cooker lamb for spring; duck, potatoes and thyme. Fresh, seasonal, well-balanced meals created in partnership with New World

I have created this menu for two because that’s how things roll on weekdays at my place. If you are cooking for more, the lamb and the beef kofta recipes will both feed four without leftovers and the teriyaki sauce makes enough for four, just increase the amount of chicken, so too the duck and potatoes.

Recipes

Teriyaki chicken

Beef kofta balls with minted yoghurt and couscous, plus leftovers for lunch

Slow cooker lamb for spring + second time round meal suggestions

Duck, potatoes and thyme

Check you have in supply

*Onions *Garlic *Potatoes *Rice *Dry white wine *Chicken stock *Soy sauce *Salt and pepper *Ground cumin *Ground allspice *Extra virgin olive oil *Flour *Sugar *Breadcrumbs *Eggs *Butter

Shopping list

900-1 kg lamb leg roast
2 Pams Finest Fresh NZ Duck Legs
600g beef mince
4 boneless, skinless chicken thighs
Natural yoghurt
Crusty bread
Sesame seeds
Pams couscous
Sake (optional)
Mirin
1 stick celery
1 carrot
1 small orange
2 lemons
8 sprigs Thyme
Oregano
Rosemary
Mint
Parsley
8 small tomatoes
1 fennel bulb
Telegraph cucumber
Salad greens for duck
Steamed green to serve with chicken
1 spring onion
Anchovies
Kalamata olives
400g can white beans
Tortillas and ingredients for fillings, if using leftover lamb to make tacos
Pasta if you are making ragu

Pantry notes 

• Mirin is a sweetened rice wine with a high sugar content that gives it a syrupy texture that brings a nice glaze to dishes. Mirin's sweetness balances out soy’s saltiness so they are quite often used together in stir-fries, marinades, dressings and sauces. It has a low alcohol content so can be used to replace higher alcohol ingredients such as sake or sherry but you will need to adjust any additional sugars. It can also be used to add gloss to sweet dishes. After opening, mirin should store well for a few months in a cool, dark place.
• When you’ve finished cooking your duck and potatoes, pour the duck fat into a jar and keep in the fridge for when you are next roasting potatoes.

Prep-ahead

• Pop the slow cooker lamb on in the morning before work, or the night before you want to eat it, turning it off in the morning and reheating thoroughly when you arrive home. 
• Make beef kofta mix up to 4 days ahead, roll into balls and store covered in the fridge.
• Minted yoghurt sauce can be made up to 5 days ahead and stored covered in the fridge.
• Couscous can be steamed up to 4 days ahead and stored covered in the fridge. Heat in microwave or steam over boiling water for a few minutes before serving.
• Teriyaki sauce can be made up to 2 weeks in advance. Chicken can be diced and stored covered in the fridge for up to 5 days.

Teriyaki chicken recipe

Teriyaki sauce is simple to prepare. It will keep for 2 weeks in the fridge so can be made ahead for an even speedier dinner.

Serves 2
4 boneless, skinless chicken thighs (450g)
1 large clove garlic, crushed
1 Tbsp soy sauce
3 Tbsp oil
Flour, for dredging
1 Tbsp toasted sesame seeds
1 spring onion, sliced

Teriyaki sauce
½ cup soy sauce
½ cup sake (or use Chinese rice wine, sherry or water)
½ cup mirin (see pantry notes)
¼ cup sugar 

1. Cut thighs into bite-sized pieces and marinate in garlic and soy overnight or while you prepare the rest of the meal.
2. Combine teriyaki sauce ingredients in a saucepan and bring to the boil, stirring. Lower the heat to medium-low and simmer 20-25 minutes until slightly thickened. Set aside to cool. The sauce will store in the fridge for 2 weeks.
3. Heat oil in a frying pan. Dredge chicken in flour and fry until golden and crunchy.
4. Turn off heat, add enough teriyaki sauce to glaze chicken and provide a little sauce.
5. Serve on steamed rice with a sprinkle of toasted sesame seeds and chopped spring onion. A steamed green on the side.
   
   

We refer to thighs and legs as the dark meat of the chicken. They are super tasty and pick up even more flavour when cooked on the bone.
Phil Lemon, New World Fresh Expert.

Beef kofta balls with minted yoghurt and couscous recipe

Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover kofta balls (you could cook all of the kofta mix rather than freezing half) or add some feta or halloumi and/or nuts for protein.

How to steam couscous (makes enough for 4 generous servings)

1. Bring 1½ cups chicken stock to the boil. Add 20g butter and stir to melt
2. Place 1¼ cups Pams couscous in a bowl. Pour over hot stock, mix with a fork, cover and leave to steam for 5 minutes.
3. Fluff with a fork to serve.

Slow cooker lamb for spring recipe

This recipe serves 2 with leftovers for another meal. Use the second half of the meat to make pulled lamb tacos with your favourite Mexican fillings. Blitz the second half of the fennel and white bean mix in to a soup (photo follows), adding some stock or water to desired consistency. Serve with a dollop of minted yoghurt from the beef kofta recipe and lots of chopped herbs. Or use the meat and fennel and bean mix together to toss through pasta.

Leftover fennel and white bean mix from the lamb recipe is easily turned into soup for lunch the next day. See above

Duck, potatoes and thyme recipe

This deliciously simply treatment produces succulent duck and duck fat potatoes all in one. A high-sided frying pan or roasting dish is important to prevent the duck from drying out before it is cooked. You need a hot oven but you may need to adjust the temperature halfway through to prevent it cooking too quickly.

 

Pams Finest has a new range of delicious duck products ready to cook for dishes like this. As well as legs, the range includes butterflied, whole,breast and flavoured cuts. Find them in the fresh butchery department of your local New World.
Brigit Corson, New World Fresh Expert.

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