Monday, January 21, 2008

Menu Plan Monday

Been a bit slack in this but never mind - back into it this week. My latest copy of Dish magazine has some nice ideas that I am trying out this week.

Monday - Sauteed chicken with ham and spinach with oven fries
Tuesday - Asian Pork Burgers
Lamb chops with a Puy Lentil Salad
Fish with Butter Beans and Bacon
Friday - might be heading down to a friend's house in the evening so possibly will have takeaways along the way. *sigh* Not my first choice but we hardly ever do have them so once in a while it is okay. It will NOT be Maccers if I have any say in it...
Sat/Sun - Staying with friends so I won't be the major cook! :)

I am hoping to go and visit a beach for a picnic this week. I plan to make this salad (also from the latest Dish magazine) to take in our tiffin tins. I have some large ones for adults but the other day I discovered these child size ones at Mahadeo's (14 Virgina Ave,, Eden Terrace, Auckland) for NZ$9.00. The stainless steel isn't first class quality but it'll be fine for school lunches.

Asian Noodles with Sesame Dressing
Serves 6
300g dried udon or soba noodles
1/4 cup tahini
1/4 cup sesame seeds toasted
1 t grated fresh ginger
2 T soy sauce
1/4 cup sweet chilli sauce
1 T rice vinegar
1/3 cup chopped fresh coriander leaves
1/4 cup vege oil
2-3 T warm water
3 spring onions
1 red capsicum
300g Chinese BBQ pork*, thinly sliced (have to remember to pick this up from the shop!)
1/2 cup chopped coriander
2 T seasame seeds

Noodles: Cook in large pot of bioling salted water until al dente. Drain and refresh under cold running water. Drain well and toss with a little seasame oil.

Dressing: Put tahini, sesame seeds, ginger, soy, chilli sauce, vinegar and coriander in a food processor and blend to a paste. Drizzle in the oil and dd enough warm water to make creamy dressing. Season.

Toss the noodles with enough dressing to coat. Add spring onion, capsicum, pork and half the coriander and toss. Sprinkle over with seasame seeds and more coriander.

* Cooked prawns or chicken can be used. Fried tofu or egg omelette would be a good vegetarian option.


  1. That recipe sounds absolutely delicious! Enjoy your beach picnic!

  2. They look cool! I would have visions of stuff all through the school bag though (he can even do that with apple. I will not be giving squishy food!)

  3. It is sooo nice not to have to be the head cook for a change. Enjoy the nights off!

  4. It sounds wonderful!

    Have a great Monday :)

    My Menu Plan is up too!

  5. How lovely to live in a home with an outstanding cook! Hope your family appreciates it.

    I LOVE tiffin tins ever since my BIL (an Exeucitve Chef and half Chinese Malay to boot!)brought some back from Asia - not me for mind you. I've been hinting...