Meal Plan 30th January - 5th February 2012

Here is what we will be eating in the Jam and Clotted Cream house this week. Lunches will be wraps or pasta salad.

Monday 30th January:
Spanish Style Chicken and Chorizo Stew

Tuesday 31st January:
Harissa Spiced Lamb Chops and Veggie Rice

Wednesday 1st February:
Mushroom and Bacon Penne

Thursday 2nd February:
Prawn Pilau

Friday 3rd February:
Tamarind Beef Stir Fry

Saturday 4th February:
Frittata and Chips

Sunday 5th February:
Sticky Sausage and Red Onion Wraps with Salad

Fish is the Dish Challenge 4: Haddock Curry

 

When I mentioned Haddock Curry on Twitter I got a few 'urghs' from people....but what you have to think here is kedgeree. Curry and white fish really do work amazingly well together- try this you will be convinced I promise!

So, in this latest Fish is the Dish pack we received some lovely North Sea haddock fillets from Delish Fish based in Scotland. The fillets come individually vacuum packed which really helps with quantity control! I used the curry recipe that was provided to us in the pack, but changed the method slightly to make it quicker and easier to put together. Because the haddock cooks so quickly it really is a 20 minute meal so perfect for a weeknight!

Haddock Curry
Ingredients: to serve 4 adults with rice and naan breads
Olive Oil
1 Onion, sliced
2 Garlic Cloves, chopped
1 Red Chili, chopped
Thumb size piece of ginger, peeled and grated
4 TBSP Tikka Masala Paste
1 x 400ml Coconut Milk
900g Haddock Fillets, cut into chunks
Salt and Pepper
Coriander, chopped

Method:
Step 1: Fry the onion, garlic, chili and ginger in large pan (with a lid) for 7 minutes.
Step 2: Add in the curry paste and coconut milk and bring to a simmer.
Step 3; Add in the fish then cover and cook for 5 minutes.
Step 4: Season and sprinkle over coriander

Spicy Carrot, Sweet Potato and Coconut Soup

I didn't expect much from this soup but it really packed a punch and I've been enjoying it for lunch this week as per the weekly meal plan. Baking the sweet potatoes in the oven before adding the soft flesh to the soup really helped with both the flavour and texture but it was the coconut milk that made it lovely and silky. The green chili (which I didn't de-seed before using) gave it a heady kick, but if you don't like a lot of heat you can just leave it out, or use half a de-seeded chili instead.

Spicy Carrot, Sweet Potato and Coconut Soup
Ingredients: to make 4 large bowls
4 Sweet Potatoes, halved and flesh scored
1 Onion ,chopped
1 Green Chili, chopped (I left the seeds in for added heat)
2 Cloves of Garlic, chopped
300g Carrots, peeled and chopped
1 Litre Vegetable Stock
1 x 400g tin of Coconut Milk
Salt and Pepper

Method:
Step 1: Preheat the oven to 200c/180fan and place the sweet potatoes on a baking tray. Put in the oven and bake for about 30 minutes until flesh is soft. Scoop the flesh out and set aside.
Step 2: While the potatoes are baking you can get on with making the base of the soup. In a large pan, gently fry the onions, garlic, chili and carrots until soft.
Step 3: Add the stock and sweet potato flesh and bring to a simmer. Finally add the tin of coconut milk, cook for a few minutes before blitzing with a stick blender to make it silky smooth

Giveaway: Traditional Scottish Cheeseboard

We'll be enjoying a traditional Scottish cheeseboard with out Burns Night Supper on Wednesday and Mull of Kintyre are kindly providing another cheeseboard to giveaway to one Jam and Clotted Cream reader.

The prize includes:
A slate engraved cheeseboard not available in the shops (not shown in photo)
Mull of Kintyre Scottish Mature Cheddar
Mull of Kintyre Scottish Extra Mature Cheddar
Scottish Oatcakes
Traditional Chutney

To enter:
To win the cheeseboard all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. Closing Date 31st January 05:01 am
4. UK entrants only

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Please remember you need to complete the mandatory entry first - which is a blog comment.

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a Rafflecopter giveaway