MEAL PLANNERS

Fresh, seasonal, well-balanced meals created in partnership with New World

CHECK YOU HAVE IN SUPPLY

✓ Extra virgin olive oil

✓ Salt

✓ Flour

✓ Pams tomato paste

✓ Garlic ✓ Bay leaves

✓ Onions

✓ Full-bodied red wine

✓ Dijon mustard

✓ Black peppercorns ✓ Ground turmeric, cinnamon, ginger

✓ Chilli flakes

✓ Eggs and breadcrumbs for fish cakes

PANTRY NOTES

Israeli couscous is a larger-sized couscous which is essentially a type of pasta and should be boiled in well-salted water until tender to the bite. The small sized couscous can also be used for the chicken salad recipe.

I buy The Olive Lady Fire Roasted Red Peppers from New World. When capsicums are cheap I roast my own by pre heating the oven to 200 C, rubbing a little extra virgin olive oil all over the capsicum in a heatproof bowl, cover with a plate and leave to steam for 15 minutes or until cool enough to handle. Scrape the core and seeds out (don't wash or you'll lose the flavour) and peel off the skins. Keep in the fridge, covered with a little extra virgin coconut oil, for about a week. recipes

Preserved lemons are a traditional Moroccan flavouring. They taste like salty lemons. Just use the finely diced peel (dicard the pulp and the pith) in mayonnaise, stews, salad dressings, over vegetables with extra virgin olive oil. good with fish, chicken, lamb. They are a little expensive to buy but easy to make using recipes on bite.co.nz.

PREP-AHEAD

or frozen for two weeks in two halves The ragu can be made 4 days in advance for further use. Reheat with a little water. in 1 day in advance, refrigerated, reheated Potatoes for the salmon can be boiled added. the microwave and the other ingredients

Sauce verte can be made 2-3 hours ahead advance

Chicken can be marinated 24 hours in olive tossed with a little extra virgin Couscous can be boiled 24 hours in advance, oil and reheated in the microwave. an airtight container.

Pine nuts can be roasted and stored in can be roasted in advance.

If not using a jar of capsicums, fresh ones

SHOPPING LIST

500g beef mince

1 kg pork mince

1.7kg boned salmon fillet 700g skinned, boned free range chicken breasts

1 L beef stock Parmesan

200ml sour cream 6 lemons

4 carrots

½ bunch celery 750g button mushrooms 2 roasted capsicums (in a jar) or fresh and roast yourself)

3 kg agria potatoes 4 handfuls rocket

1 bag Pams baby spinach leaves

1 sprig fresh tarragon (or use dried)

1 small red chilli 250g green beans 2 sprigs rosemary Small bunch each mint, parsley, coriander

1 spring onion

1 cup peas

Salad greens, to serve 500g linguine or other long Italian dried pasta 400g Israeli couscous ¼ cup Pams pine nuts 4 Tbsp golden raisins Preserved lemons