Plan Your Meals For The Week Ahead


Grilled tofu in peanut and coconut sauce (Monday)
You will need:
200 g baby pakchoi (washed)
½ cup peanuts
1 cup coconut milk
2 tbs red curry paste
1 tsp soya sauce
Pinch sugar                                                                                                                                                                    400 g tofu
4 tbs sunflower oil
1 tbs soya sauce
Rice if desired
Coriander and spring onion

Place all the sauce ingredients into a blender and blend until you have a thick cream. Cut the tofu into small squares. Place a non-stick pan on medium-high heat, pour in the oil and fry the tofu until crisp and browned on all sides , then add the honey and soya sauce , toss to coat and remove from the heat. Cut the white stems off the pak choi, pour a small amount of oil into a large pan, add the stems and fry until just softening, then add the leaves and sauce. Cook until the leaves have softened the serve topped with crispy tofu, coriander, spring onion and peanuts.

20-Minute gnocchi with chicken livers (Tuesday)
You will need:
250 g chicken livers, cleaned
30 g butter
400 g tin cherry tomatoes
Handful basil, roughly chopped
45 ml sundried tamato pesto
2 springs rosemary
500 g gnocchi, cooked according to packet instruction

Fry the livers in the butter until browned and almost cooked, add the tomatoes, basil, pesto and rosemary. Simmer until the sauce is thick. Season with sugar, salt and pepper and stir in the gnocchi and serve it warm.

Glass noodles with spicy pork and mint (Wednesday)
You will need:
150 g glass noodles, cooked to packet instructions
Spicy pork
1 tbs oil
500 g pork mince                                                                                                                                                        3 garlic cloves, minced
5 cm piece ginger, grated
2 lemon grass stalks, pounced
2 tbs fish sauce
Juice and grated zest of 2 limes
2 tbsbrown sugar
2 tbs chopped coriander
10 g mint
5 g coriander
2 red chillies, chopped
50 g unsalted peanuts, chopped
1 spring onion, chopped
2 tbs sesame oil                                                                                                                                                            1 tsp soy sauce
1 tbs sugar

Heat the oil in a large frying pan , add pork mince and fry until golden brown, remove from the pan , add the garlic, ginger, and lemon grass to the pan ,and sauté for 1 minute, return the mince to the pan and stir through the fish sauce, lime juice and zest, brown sugar and chopped coriander. Cook for 2-3 minutes then remove from heat. Top noodles with mince, scatter mint over.

Stir-fry pork rashers with sesame rice (Thursday)
You will need:
4-6 pork rashers, cut in pieces
3 cm piece of fresh ginger, grated
1 clove of garlic, crushed
30 ml soy sauce
15 ml brown sugar
7.5 ml Chinese five spice
50 ml sunflower oil
Stir-fry vegetables
Jasmine rice
Fresh coriander to garnish

Oven temperature, grill. Mix the pork, ginger, garlic, soy sauce, sugar and spice and marinate. Place the pork pieces on a greased baking sheet and grill for 3-5 minutes per side. Heat the oil in a wok frying pan. Stir-fry the vegetables, adding a little marinade just before the vegetables are done. Add pork and stir to combine. Sprinkle rice with sesame seeds and stir.

Spicy fish wrap (Friday)
You will need:
600 g hake fillets, cut into chunks
Sea salt and black pepper
Vegetable oil to deep fry
4 wraps toasted
10 g coriander
140 g flour
2 ½ tsp baking powder
Large pinch salt
1 egg, beaten
¾ cup soda water
1 cup buttermilk
½ mayonnaise
2 garlic cloves, minced
1 tsp cider vinegar
1 tsp sugar
2 tsp lemon juice
2 shredded baby cabbage
6 radishes sliced
1 avocado pear peeled
1 red chillie chopped

Pat hake dry. Season well. Sift flour baking powder and salt into bowl, stir. Make a well in the centre, add egg and soda water and whisk. Allow to stand for 5 minutes. Heat oil in a deep pot, dip fish into batter then place into hot oil. Fry for 3-4 minutes each side. Remove and drain on paper towel.