Meal planner: November 12
Nice summer salad, green fish curry, baked chicken wings and slaw, bacon and egg noodles and eggplant and mozzarella sandwiches: Fresh, seasonal well-balanced meals created in partnership with New World.
As the silly season approaches and time in the kitchen becomes limited, this set of tasty meal ideas are simple to pull together (once you’ve done your prep), and will give you back a few hours in your busy schedule.
Check you have in supply
✓Olive oil ✓Thai green curry paste ✓Fish sauce ✓Red wine vinegar ✓Dijon mustard ✓Fish stock ✓Honey ✓Sriracha sauce ✓Sea salt flakes ✓Pepper ✓Ground chilli ✓Jasmine rice ✓Garlic ✓Ginger ✓Onions ✓4 eggs ✓Parmesan
4 ciabatta rolls
Small bunch coriander
1 green chilli
1 yellow capsicum
2-3 grapefruit or oranges (for juice)
2 kaffir lime leaves (optional)
1 lemongrass stem (optional)
1 handful green beans
1-2 stalks celery
5 baby cucumbers
1 small fennel bulb
4-5 tomatoes of various colours
12 small new potatoes
1 bunch spring onions
Small bunch dill
2-3 fleshy fish fillets
1kg chicken wings
125g blue cheese
3 Tbsp sour cream
1 large ball fresh mozzarella
Shrimp paste (optional)
400ml can coconut cream
2 cans Pams tuna in olive oil
¾ cup shredded coconut
1 cup walnut halves
200g dried egg noodles
1 jar roasted capsicums (or use 1 fresh capsicum, roasted)
- I always try to have portions of homemade fish stock in the freezer for fish curries, soups and seafood dishes (It’s great in paella).You can buy whole fish and use the offcuts, heads and frames for this purpose or ask your New World fishmonger if they have fish heads you can order and buy. If you prefer you can buy fish stock in cartons or fresh from the chiller at New World.
- Fresh ginger will spoil quickly in the fridge, so keep excess in the freezer. Grate as much as you need from the frozen piece, returning the rest to the freezer.
- White anchovies are the sweeter, pickled cousin of the salty brown anchovies that many don’t like. Trust us, these ones are sweet and perfect atop the salad.
- I like to freshen up a store-bought Thai green curry paste (step 1 in the curry recipe) but you can skip this step if time is limited. You can also omit the shrimp paste in this dish, but it does add a real kick of umami flavour. Shrimp paste is very pungent so be sure to store it well-sealed in the fridge. It will keep well for 12 months or so.
- The curry sauce can be made 3-4 days ahead, stored in the fridge, then reheated and finished with the fish and fresh greens to serve.
- Steamed new potatoes and boiled eggs can be kept in the fridge for up to 2 days before using.
- The lemon oil dressing is a tangy and versatile sauce to have on hand and the base for the chicken wing marinade. It stores well in the fridge.
- Let the chicken wings marinate in the fridge for up to 2 days.
- Roast the honey walnuts and store in an airtight container in the pantry.
A product of the sun, the Niçoise salad is traditionally built around ripe tomatoes, egg, olives, anchovies or tuna and should be vibrant with the crisp, sweet flavours of summer vegetables (turns out adding potatoes and greens beans is highly controversial). Either way, it’s a bright and breezy salad that makes an easy dinner. This one deserves a lovely cold glass of rosé or riesling to wash it down.
Simple to prepare — the wings are already marinating in the pre-made dressing that will top the slaw, which is cut to come together in a snap. This grazing dinner is perfect for those nights you just don’t feel like cooking. Who doesn’t love spicy, sticky, succulent chicken wings?
This is a deliciously fresh and easy curry that everyone will love. Use a meatier-fleshed fish such as cod, kahawai and hapuku and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add kaffir leaves and lemongrass for an added flavour burst.
Two more no-fuss meals to round out a busy week