Monday - had lamb shanks with rice and sauteed spinach. Excellent recipe below!
Tuesday - venison sausages (nice low fat ones) and some other veges... haven't decided what
Wednesday - soba noodle salad recipe here
Thursday - grilled chick with lime and ginger from a Vietnamese book DH got out of the library, stir fry veg, rice
Friday - DH's Moroccan birthday tea
Sat - not sure, maybe bbq, maybe casserole
Sun - roast chook
ILs are coming on Friday so have to modify my menus a bit since they aren't very adventurous eaters. As it is, Moroccan is going to be stretching it for them, but DH has requested it and it's his birthday. They are staying for a week (!) Don't get me wrong, I get on well with them but I will probably need some space during that time to escape and do my own thing. Hoping my friend G hurries up and lets me know if she can do a crop next week.
SBO and Paper Pesto have some beautiful kits out for May and this month respectively. I am suffering from paper covetousness.
Lamb Shank & Prune Tagine
from Cooking Moroccan/ text & recipes Tess Mallos , Millers Pt, NSW, Australia: Murdoch Books Pty Ltd, pg 78
You will need 4 frenched lamb shanks. If unavailable, use whole lamb shanks and ask the butcher to saw them in half for you. Place a heavy based saucepan over high heat add 1 T oil and 30g butter, then add lamb shanks. Brown shanks on all sides and remove to plate. Reduce heat to medium and add 1 chopped onion, cook gently for 5 mins until soft. Add 375 ml (1 1/2 cups) water, 1/4 t grounds saffron threads, 1/2 t ground ginger, 2 cinnamon sticks and 4 coriander (cilantro) sprigs tied in a bunch. Season, to taste. Stir well and return lamb to pan. Cover and simmer over low heat for 1 hour. Remove zest of 1/2 lemon in wide strips and add to the pan, cook for further 30 mins. Add 300g pitted prunes and 2 T honey, cover and simmer for a further 30 mins or until lamb is tender. Remove and discard coriander sprigs. Serve hot, sprinkled with 1 T roasted seasame seeds.
Penny's modifications: Soften the onion in the microwave, and bung everything into a big casserole pot. (I used my big clay pot which is similar in philosophy to a tagine). Stick in the oven for 2-3 hours until cooked.