Cook At Home Meal Plan 13/12/2021

Monday

Warming Sausage Casserole with Cheese & Herb Bread

Ingredients:

Method

Ingredients

4 eggs
20g Cheddar Cheese
1 Onion
Tomatoes
20g Baked Beans
Sliced Potatoes
Salt
Mixed Herbs

Method

1. Fry onions until soft, then add in Tomato slices and fry for 1-2 mins
2. Place potatoes and all vegetables in a oven proof baking dish
3. Pour over beaten egg and top with cheese
4. Bake until firm to the touch, core temperature is reached and golden

Tuesday

Sweet Chilli Chicken Wrap

Ingredients:

4 Tortilla Wraps
60 g Diced Chicken
8g Sweet Chilli Sauce
10g Lettuce
Cucumber

Method:

1. Dice chicken and fry in a very small amount of oil
2. Shred and wash lettuce, wash and slice cucumber
3. Add chilli sauce to chicken and stir. Check temperature (80’C)
4. Place the lettuce and cucumber down the middle of the wrap
5. Put the chicken and sauce on top of the lettuce and cucumber, fold the wrap and serve

Vegetable Crumble

Ingredients

40g Courgettes
25g Mixed Peppers
1 tin Chopped Tomatoes
50g Chickpeas
20g Onions
1Tbsp Vegetable Oil
Garlic Powder
Mixed Herbs
Salt
10g Sweetcorn
25g Aubergine
15g Plain Flour
50g Margarine

Method

1. Dice the onion, chop the rest of the vegetables. Saute in a pan with a little oil
2. Place all ingredients into a saucpan, bring to the boil and simmer for 20mins until tender
3. Place in dish for service
4. To make crumble topping, rub margarine through the 2 flours until it resembles bread crumbs.
5. Spread crumble on top of the vegetable base, bake in the oven for 20 minutes or until the crumble is cooked

Wednesday

Irish Stew

Ingredients

50g Minced Mutton
10g Onion
5g Oats
Carrots
Potatoes
Vegetable Stock
Water

Method

1. Brown off meat (do not add extra oil)
2. Add chopped onion, stock and water, bring to boil, then simmer, approx 1 hour. Drain off excess fat
3. Thicken with oats, approx 15 mins before meat is required, adjust seasoning

To make the stew:

1. Slice the carrots, dice potatoes into 1/2″ cubes
2. Part boil the vegetables for 10 minutes (do not overcook)
3. Add the vegetables to the mutton and simmer gently until cooked

Vegan Bolognese Pasta Bake

Ingredients

50g Plant-Based Mince
1/2 Carrot
10g Onion
1 tsp Tomato Puree
Vegetable Stock
400g or 1 tin Chopped Tomatoes
Vegetable Oil
Mixed Herbs
Wholewheat Pasta

Method

1. Fine dice onions, grate carrot, brown in vegetable oil for 2-3 mins.
2. add the plant based mince and brown.
3. Add tomato puree to the pan, stir and cook out for 2 mins.
4. add chopped tomato’s, veg stock (using bouillon and boiling water) and bring to the boil, then lower to a simmer.
5. Simmer for 40 mins.
6. add dried herbs, stir.
7. Follow pasta cooking instructions on pack.
8. Drain, then mix with the Bolognese ragu and pour into a oven tray.
9. Bake in a preheated oven (180.c) for 10-15 mins.
10. Remove from oven and serve.

Thursday

Italian Veg Bake & Rice

Ingredients

1 tin Chopped Tomatoes
120g Carrots
120g Broccoli Florets
100g Cheddar Cheese
Garam Masala
Mixed Herbs
160g Long Grain Rice

Method

1. Boil the carrots and broccoli – Drain
2. Heat the tomatoes in a pan
3. Add the garam masala and mixed herbs add half of the cheese
4. Put the veg in a gastro tray
5. Pour the tomatoes over the veg
6. Top with the other half of the cheese
7. Bake in the oven until golden

Cauliflower, Sage & Butternut Squash Puff Pastry Pie

Ingredients

40g Diced Butternut Squash
40g Cauliflower
1 Red Onions
1 Garlic Clove
Dried Sage
Puff Pastry Shapes

Method

1. Bring a pan of water to the boil, add cauliflower florets and cubes of butternut, bring back to the boil and drain
2. Chop onions and garlic, tumble with drained butternut and cauliflower oil and sage and place into a roasting tin
3. Cover roasting tin with puff pastry squares
4. Prick the pastry gently with a fork and bake for approx 25 mins until pastry is golden brown and the filling bubbles around the edges

Friday

Method