March Week 2
To start this week we have a recipe for baked mackerel stuffed with Persian spices and served with cumin and coriander carrots and spiced rice. It only takes about 1 1/4 hours to prepare and cook, so this Big Meal from Scratch isn’t too demanding.
As with all big meals, there are leftovers to utilise later in the week. On this occasion extra rice is turned into Egg Fried Rice and leftover mackerel is smothered in teriyaki sauce and served with noodles. Both recipes take 30 minutes and 25 minutes respectively, so they are good midweek options. Of the two, the egg fried rice ought to be made first as rice only keeps for a day or so once cooked. If you are really pushed for time, the teriyaki sauce can be bought ready-made.
A recipe for pomegranate and avocado salsa with marinated chicken breasts and tortilla wraps is a fresh and spicy Seasonal Supper that is ready in 20 minutes. For a Larder Feast that uses some of the best store cupboard ingredients available, spaghetti with an olive tapenade and marinated goats’ cheese is hard to beat. This takes about 30 minutes from start to finish.
Beef stew is a reliable favourite, but adding a crust made from mustard-smeared French bread adds a new dimension. As with most stews and casseroles, this is perfectly suited to freezing, but slow cooking is essential so in total the recipe will take 2 hours.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for March Week 2
Meat and fish
* 6 × 400 g (approx.) mackerel (ask the fishmonger to gut them for you)
* 4 free-range chicken breasts, skinless
* 200 g cooked peeled Atlantic prawns
* 150 g good quality ham
* 1.2–1.6 kg braising beef (ask the butcher to cut into small even-sized chunks)
Dairy
* 80 g butter
* 200 ml soured cream or crème fraîche
* 200 g (approx.) goats’ cheese, rind on (a piece big enough to cut into 4 rounds)
* 2 free-range eggs
Fruit and vegetables
* 10 carrots, approx. 1 kg
* 1 cucumber
* 4 ripe avocados
* 500 g (approx.) pak choi or Chinese lettuce
* 100 g (approx.) button mushrooms
* 2 celery sticks
* 2 bunches spring onions
* 5 medium onions, approx. 600 g
* 1 small red onion or 2 large banana shallots, approx. 60 g
* 8 garlic cloves
* 4-cm piece of fresh root ginger
* 1 large bunch fresh coriander
* 1 small bunch fresh parsley
* 4 sprigs fresh thyme
* 10-cm sprig of fresh rosemary
* handful of fresh basil leaves
* 2 sprigs fresh dill
* 1 pomegranate
* 2 lemons
* 2 limes
* 150 g (approx.) frozen peas
Basics
* 150 ml olive oil
* 105 ml groundnut or grapeseed oil
* 1 baguette
* 2 tbsp plain flour
* 1 bay leaf
* 3 tbsp Dijon mustard
* 2 tsp mustard powder
* 1½ tbsp sugar
* 500 ml beef or chicken stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 600 g long grain rice
* 500 g spaghetti
* 400 g soba noodles or egg noodles
* 1–2 packets soft flour tortillas
* 200 g pitted large black olives (Kalamata would be ideal)
* 3 tbsp capers
* 5–8 anchovy fillets in olive oil
* 100 g pine nuts (toasted if possible)
* 60 g raisins
* 4 tbsp sake
* 4 tbsp mirin
* 2 tbsp Thai fish sauce
* 20 ml balsamic vinegar
* 5 tbsp soy sauce
* 1 tbsp oyster sauce
* ½ tbsp sweet chilli sauce
* ½ tsp chilli sauce (such as Tabasco)
* 2 heaped tsp coriander seeds
* 2 tsp cumin seeds
* 1–2 pinches of five-spice powder (optional for the Egg Fried Rice with Pak Choi or Chinese Lettuce)
* generous pinch of ground cinnamon
* generous pinch of nutmeg (ground or freshly grated)
* pinch of ground allspice
* pinch of ground cloves
* 1 tsp paprika (smoked if possible)
* 1 tbsp sesame seeds
* 300 ml red wine
Quick option, Teriyaki Mackerel with Cucumber Salad
6 tbsp ready-made teriyaki sauce; remove soy sauce, sake, mirin and sugar from the shopping list
Quick option, Tapanade and Goats’ Cheese Spaghetti
3 tbsp ready made tapanade: remove olives, anchovies and capers
Serving suggestions
* lemon wedges (Persian Mackerel, Spiced Rice and Cumin and Coriander Carrots)
* greens (Rich Beef Stew with a French Bread and Mustard Crust)
* 6 × 400 g (approx.) mackerel (ask the fishmonger to gut them for you)
* 4 free-range chicken breasts, skinless
* 200 g cooked peeled Atlantic prawns
* 150 g good quality ham
* 1.2–1.6 kg braising beef (ask the butcher to cut into small even-sized chunks)
Dairy
* 80 g butter
* 200 ml soured cream or crème fraîche
* 200 g (approx.) goats’ cheese, rind on (a piece big enough to cut into 4 rounds)
* 2 free-range eggs
Fruit and vegetables
* 10 carrots, approx. 1 kg
* 1 cucumber
* 4 ripe avocados
* 500 g (approx.) pak choi or Chinese lettuce
* 100 g (approx.) button mushrooms
* 2 celery sticks
* 2 bunches spring onions
* 5 medium onions, approx. 600 g
* 1 small red onion or 2 large banana shallots, approx. 60 g
* 8 garlic cloves
* 4-cm piece of fresh root ginger
* 1 large bunch fresh coriander
* 1 small bunch fresh parsley
* 4 sprigs fresh thyme
* 10-cm sprig of fresh rosemary
* handful of fresh basil leaves
* 2 sprigs fresh dill
* 1 pomegranate
* 2 lemons
* 2 limes
* 150 g (approx.) frozen peas
Basics
* 150 ml olive oil
* 105 ml groundnut or grapeseed oil
* 1 baguette
* 2 tbsp plain flour
* 1 bay leaf
* 3 tbsp Dijon mustard
* 2 tsp mustard powder
* 1½ tbsp sugar
* 500 ml beef or chicken stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 600 g long grain rice
* 500 g spaghetti
* 400 g soba noodles or egg noodles
* 1–2 packets soft flour tortillas
* 200 g pitted large black olives (Kalamata would be ideal)
* 3 tbsp capers
* 5–8 anchovy fillets in olive oil
* 100 g pine nuts (toasted if possible)
* 60 g raisins
* 4 tbsp sake
* 4 tbsp mirin
* 2 tbsp Thai fish sauce
* 20 ml balsamic vinegar
* 5 tbsp soy sauce
* 1 tbsp oyster sauce
* ½ tbsp sweet chilli sauce
* ½ tsp chilli sauce (such as Tabasco)
* 2 heaped tsp coriander seeds
* 2 tsp cumin seeds
* 1–2 pinches of five-spice powder (optional for the Egg Fried Rice with Pak Choi or Chinese Lettuce)
* generous pinch of ground cinnamon
* generous pinch of nutmeg (ground or freshly grated)
* pinch of ground allspice
* pinch of ground cloves
* 1 tsp paprika (smoked if possible)
* 1 tbsp sesame seeds
* 300 ml red wine
Quick option, Teriyaki Mackerel with Cucumber Salad
6 tbsp ready-made teriyaki sauce; remove soy sauce, sake, mirin and sugar from the shopping list
Quick option, Tapanade and Goats’ Cheese Spaghetti
3 tbsp ready made tapanade: remove olives, anchovies and capers
Serving suggestions
* lemon wedges (Persian Mackerel, Spiced Rice and Cumin and Coriander Carrots)
* greens (Rich Beef Stew with a French Bread and Mustard Crust)
