Meal planner: December 10
Crumbed fish with chips and pea salad, quick chicken and cashew curry, barbecued lamb with yoghurt sauce, eggplant and Greek salad (plus pita pockets for lunch). Fresh, seasonal well-balanced meals created in partnership with New World
A fortnight to go until Christmas and this week’s meals are easy to prepare and quick to cook — and they’re good enough to serve to unexpected guests, which is highly likely at this time of year.
Check you have in supply
*Onions *Garlic *Ginger *Lemons *Eggs *Butter *Flour *Ground cumin *Curry powder *Pams breadcrumbs *Salt *Basmati rice *Kalamata olives *Red wine vinegar *Oil, for frying *Extra virgin olive oil
Coriander, mint, chives, dill, oregano
1 large telegraph cucumber
3 large plum tomatoes
1 small red onion
Peas (frozen or fresh)
Edamame beans (frozen)
700g boneless, skinless chicken thighs
800g lamb steak
4 white fish fillets
Feta and pita bread, if making pita pockets
1 kg Pams straight cut fries
400g can Pams diced tomatoes
½ cup cashew nuts
- Choose curry powder to suit your chilli tolerances. Most are available in mild, medium and hot. Don’t reserve it just for curries. Add a spoonful of curry to: A savoury egg mix. Bread and muffin mixes. Roast nuts. Hummus and other dips and spreads. Creamy dressings for kumara or potato salads.
- Pams has a great range of frozen fries, handy for weeknight meals. Take your pick from steak cut, straight cut, crinkle cut, chunky or shoestring. All ready in 25 minutes or less. Or to take your fish and chips up a notch, try the Pams Finest Potato Gratins, layered with cream and Emmental cheese.
- Make the curry up to the end of step 3, cool and store in the fridge for 2-3 days. Add cashews and yoghurt and reheat gently to serve.
- Dressing for pea salad will keep in the fridge for a week.
- Yoghurt dressing can be made 2-3 days ahead of time.
- Rub the lamb with garlic and oregano oil 1 day ahead.
- Herbs can be chopped and stored in a sealed container with a damp paper towel over top for 1-2 days.
Fish, chips and peas — it’s a very pleasing combo that looks lovely on the plate.
This easy curry has a strong resemblance to butter chicken, so the kids enjoy eating it as much as the cook does making it.
If you want to bulk this barbecue meal up a bit, serve it with fluffy steamed couscous. That way you will be sure to have some leftovers for pita pockets the next day.
Use leftovers to stuff in to pita pockets for lunch or a light dinner. Add cubes of feta to bump up the protein levels if the lamb has been devoured.