Meal planner: January 14
Fresh, seasonal, well-balanced meals created in partnership with New World
When summer fruit is at its best incorporate in to meals that require little or no cooking and take the heat off.
Check you have in supply
Garlic * Salt * Pams caster sugar * Short pasta (such as farfalle) * Pams short grain rice * Chilli flakes * Sesame seeds * Bay leaves * Oil, for cooking * Extra virgin olive oil * Mayonnaise * Soy sauce * Fish sauce * Balsamic vinegar * Wasabi * Parmesan
1 bag Pams Fresh Express coleslaw
1 bunch spring onions
1 bunch radishes
1 telegraph cucumber
1 lemongrass stem
8 asparagus spears
1 punnet Pams blueberries
1/3 cup peas, fresh or frozen
1 packet frozen edamame beans
6-8 bone-in chicken thighs and legs (or 1 whole chicken cut in to pieces)
500g rump steak
130g fillet of salmon (super fresh)
6 slices prosciutto
2 bottles Monteith’s Summer Ale, or your favourite citrusy brew
Creamy blue cheese (such as Kapiti Kahurangi Creamy Blue)
1 packet nori sheets
22cm diameter rice papers
The brine for the chicken can be made a couple of days in advance, ready for you to brine the chicken for 4-24 hours.
Marinate steak for Vietnamese rolls, covered in the fridge 1-2 days in advance.
Dressings and dipping sauce can be made 3-4 days in advance.
Spring onion, radish, edamame and cucumber for the salmon rice bowl can be sliced and stored in a sealed container with a damp handy towel over the top for 1 day.
Sesame seeds can be toasted 5 days ahead. Toast in a dry pan over a medium-low heat for 3-5 minutes.
Nori can be snipped in to strips and stored in an airtight container up to five days in advance.
A rice cooker really is the best way to cook perfect rice and it saves having boiling pots on hot days.
Frozen edamame beans are a great summer stand-by for salads. They are also great whizzed with oil, lemon, salt and seasonings and fresh herbs for dips and toast toppings. Add feta too.
Store watermelon in the fridge with cut pieces wrapped with plastic wrap to prevent loss of moisture and the absorption of food odours. If you have an over supply, cut watermelon flesh in to large pieces and freeze in a single layer until solid then in airtight container in the freezer for 2-3 months, using pieces as you need them for smoothies, juices and ice blocks.
Soba noodles are long, slender noodles made from buckwheat flour. Some also have wheat flour as well as buckwheat flour in them so check labels if you need gluten-free. They have a nutty flavour that brings oomph to salads. They would also work well as a base for the salmon suchi bowl instead of rice.
Brined chicken is tender, juicy chicken and it’s a lot less trouble than you might think. Have a play, adding different flavours to the salt/sugar/water solution. Use a soft drink or cider instead of beer.
Use leftover barbecued chicken to make a chicken, blueberry and blue cheese pasta salad for dinner another night.
A refreshing meal on a hot day. If you prefer your salmon more cooked, oil the fillet and cook it in a frying pan for 2-3 minutes until not quite cooked all the way through, slicing or flaking to serve.“At New World our fresh New Zealand fish is delivered daily to stores. You’ll find NZ King Salmon at our fishmonger’s counter, beautifully filleted and ready to go. When preparing your salmon, make sure you slice the fillet with a very sharp, flat knife.” David Jose, New World Seafood Expert.
Building your own rolls at the table makes dinner a little easier on the cook. Any leftover filling ingredients can be tossed in to a salad, dressed with dipping sauce, for lunch.“New World is one of the largest Butchery training organisations, offering apprenticeships throughout the country to talented young New Zealanders who can count on an exciting career in butchery. When you buy your meat from New World it’s got the stamp of approval from a qualified in-store butcher.” Brigit Corson, New World Fresh Expert.
Grilling or roasting peaches brings out all their flavour and sweetness and they work beautifully with salty prosciutto and parmesan.