Meat-free March - Final Menu & Review
Tuesday, 27 March 2012 | Admin
We're coming to the end of meat-free March shortly and it has been a cracking month. I can honestly say that I'm going to continue to change our eating habits going forward, having meat for half the meals of the week (which adds up quite quickly, when you consider a roast does Sunday, plus left-overs for one night, plus the Friday night curry special....)On the flip side, I am looking forward to the Donald Russell steak selection which has just turned up. If I'm going to eat meat, then it's going to be good meat and I'll just eat less of it.... I thought I'd take this blog post to review the top family meals of the month which I'll definitely be cooking again.
Weekend lunch with friends Firstly, the Ultimate Fish Cakes were gorgeous. They took a bit of time to make so I woulnd't recommend them for a mid-week meal, but were perfect for a weekend meal with friends, they were devoured by everyone.
Something different Again, I've got two dishes that were a bit different from what I'd normally cook, but both were really enjoyable. The Polenta Chips and Tomato Sauce were easy to make but took a bit of forward planning. That being said they went down really well with everyone and were just gobbled up. The other dish I served only to adults (because I had a friend over and we wanted a peaceful meal and glass of wine!) and it was the Japanese Salmon and Rice. I think it falls into the category that Nigella would call 'Temple food' (i.e. my body is a temple....) but SO tasty.
Overall favourite dish Has got to be Katy's fish pie. It was quick, easy and everyone cleared their plates. What more could you ask for?
Week 5 Menu I've only got a couple of dishes planned for this week as we have Aerin's birthday party on Friday and will be out on Saturday (and am looking forward to a Roast on Sunday!!!)
Wednesday:Barley & Pomegranate Salad (see below), Broccolini & Sweet sesame salad
Thursday: Green Bean, Halloumi & Olive Salad
Barley & Pomegranate Salad from Yottam Ottolenghi’s ‘Plenty’200g pearl barley6 celery sticks, chopped small (keep leaves aside)60ml olive oil3 tbsp sherry vinegar2 small cloves garlic, crushedtwo thirds tsp allspice3 tbsp chopped dill3 tbsp chopped parsley300g pomegranate seeds (2 large pomegranates)salt & pepperRinse the barley in cold water, then place in a medium saucepan with plenty of water and simmer for 30 – 35 minutes until tender but still with bite.Drain the barley and while still hot transfer to a mixing bowl and add the celery, olive oil, vinegar, garlic, allspice and some salt & pepper.Stir then leave to cool down completely (but don’t refrigerate).Once cool add the herbs, celery leaves and pomegranate seeds and mix.Adjust seasoning to your liking and serve.