a week long quest to clear out the fridge | what two people who love to cook eat in a week
A week of cleaning out the freezer. As always, recipes below!
0:00 (Market Run)
1:33 (Market Haul)
3:50 (Sunday Lunch - Grilled mackerel with chermoula, potatoes & grilled tomatoes)
Grilled mackerel & tomatoes:
Butterfly the mackerel, coat it in olive oil, salt and pepper and place under a hot grill for 10-15 minutes. Coat the tomatoes in olive oil, salt, pepper and place under a hot grill for 7 minutes.
Potatoes Ingredients:
3 potatoes, chopped
2 tbsp parsley, chopped
2 garlic cloves, minced
1 tbsp butter
Salt
Method:
Boil potatoes until tender. Mix in the butter, parsley, minced garlic and salt.
Chermoula Ingredients:
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
½ cup parsley
½ cup coriander
1 garlic clove
¼ cup olive oil
2 tbsp lemon juice
Method:
Blend everything together.
5:19 (Sunday Night - Rice & Curry)
Mutton curry: https://www.instagram.com/p/DO-hL1EE1N0/
Parripu:
Tempering Ingredients:
1 tsp mustard seeds
1 tsp cumin seeds
¼ red onion, sliced
4 garlic cloves, sliced
½ tsp turmeric powder
5 curry leaves
2 red dried chillies
¼ tsp salt
Dal Ingredients:
½ brown onion, diced
5 curry leaves
2 green chillies, chopped
1tsp cumin powder
3 garlic cloves, crushed
½ tsp turmeric powder
1 cup lentils, washed
¼ cup coconut milk
Salt to taste
Tempering:
Heat 1 tbsp of oil. Add mustard and cumin seeds and cook for 1 minute. Add onion and garlic and cook for 3 minutes. Add turmeric, curry leaves, dried chillies and salt and cook for 5 minutes. Set aside.
Dal:
Heat up oil in a pot. Add onion, garlic, curry leaves, cumin, green chillies and turmeric. Cook for 5 minutes. Add the lentils and 2 cups of water. Let it simmer for 10-15 minutes until the lentils are cooked. You may need to add a bit more water. The consistency should be liquidy but not watery. Add the coconut milk, salt and pour the tempered ingredients on top.
Bean Curry Ingredients:
1tbsp coconut oil
200g green beans, sliced
½ onion, diced
1 green chilli, diced
10 curry leaves
1 tomato, diced
½ tsp mustard seeds
½ tsp fenugreek seeds
½ cinnamon stick
1 tsp Sri Lankan curry powder
½ tsp turmeric
Salt & pepper
¾ cup coconut milk
Method:
Heat oil in a pan. Add mustard seeds, fenugreek seeds, cinnamon stick, curry leaves, onion and green chillies. Cook until onions are translucent. Add the green beans, curry powder, turmeric, salt, pepper and tomatoes. Fry for 2 minutes, then add 1tbsp of water and place a lid on the pan so that the beans steam for 5 mins. Pour in the coconut milk and mix.
8:15 (Tuesday Night - Chicken Katsu & Coleslaw)
Chicken Katsu Ingredients:
500g chicken breast
½ tsp salt
¼ tsp pepper
½ cup flour
1 egg, whisked
1 cup panko crumbs
Neutral oil for frying
Method:
If thick, cut the chicken in half lengthwise. Pound each piece with a mallet until it’s flat and even. Pat the chicken dry and season with salt & pepper.
Set up a crumbing station by pouring the flour, egg and panko into 3 wide bowls. Crumb each piece of chicken by placing it in the flour, then the egg and finally, the panko.
Heat up oil in a pan. Once the oil is hot, place a piece of chicken in the oil, cooking for roughly 3 minutes per side. Place the chicken on a wire rack to cool.
10:03 (Wednesday Lunch - Chicken Katsu Sandwich)
11:16 (Thursday Night - Orange Cake & Bipimbap)
Orange yoghurt cake Ingredients:
Zest of 2 oranges
250g butter, room temp
220g sugar
5 eggs, separated
250g Greek yoghurt
300g flour
3 tsp baking powder
1/4 tsp salt
Syrup
200g sugar
210ml water
Juice of 2 oranges
Method
1. Preheat oven to 180°C and grease a 20cm cake tin.
2. Whisk butter, sugar, and orange zest until the mixture becomes fluffy. Add the egg yolks one at a time, whisking in between. Fold in the yoghurt
3. Add the flour, salt and baking powder to the batter, mixing until incorporated.
4. In a separate bowl, beat the egg whites until stiff, then fold them into the batter.
5. Pour the batter into the tin and bake for 50-60 mins.
6. Make the syrup by boiling the sugar, water and orange juice in a saucepan and simmering for 10 mins.
7. Once the cake is cooked, pour the syrup over it.
8. Serve with whipped cream
Bipimbap with steak
Ingredients:
2 carrots, cut into matchsticks
2 zucchini, cut into matchsticks
2 cups spinach
1 steak, cooked to your liking
1 cup cooked rice
Kimchi
Sauce:
2 tbsp gochujang
1 tbsp mirin
1tsb rice vinegar
1 tsp soy sauce
1 tsp sugar
1 garlic clove, minced
1 tsp sesame oil
Carrot & zucchini: Add ¼ tsp salt each to the carrots and zucchini. After 20 minutes, drain the excess liquid from them. Heat up oil in a pan and lightly cook them for about 5 minutes until tender. Set aside
Spinach: Blanch the spinach in boiling water
Sauce: mix all of the ingredients together
Assemble the bibimbap by adding all the ingredients on top of rice
13:26 (Friday Night - Pork wontons with spicy peanut sauce)
https://www.instagram.com/p/DLEuhU3TCXs/
🔊 Music from epidemic sound
my affiliate link here: https://share.epidemicsound.com/igh3t0
0:00 (Market Run)
1:33 (Market Haul)
3:50 (Sunday Lunch - Grilled mackerel with chermoula, potatoes & grilled tomatoes)
Grilled mackerel & tomatoes:
Butterfly the mackerel, coat it in olive oil, salt and pepper and place under a hot grill for 10-15 minutes. Coat the tomatoes in olive oil, salt, pepper and place under a hot grill for 7 minutes.
Potatoes Ingredients:
3 potatoes, chopped
2 tbsp parsley, chopped
2 garlic cloves, minced
1 tbsp butter
Salt
Method:
Boil potatoes until tender. Mix in the butter, parsley, minced garlic and salt.
Chermoula Ingredients:
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
½ cup parsley
½ cup coriander
1 garlic clove
¼ cup olive oil
2 tbsp lemon juice
Method:
Blend everything together.
5:19 (Sunday Night - Rice & Curry)
Mutton curry: https://www.instagram.com/p/DO-hL1EE1N0/
Parripu:
Tempering Ingredients:
1 tsp mustard seeds
1 tsp cumin seeds
¼ red onion, sliced
4 garlic cloves, sliced
½ tsp turmeric powder
5 curry leaves
2 red dried chillies
¼ tsp salt
Dal Ingredients:
½ brown onion, diced
5 curry leaves
2 green chillies, chopped
1tsp cumin powder
3 garlic cloves, crushed
½ tsp turmeric powder
1 cup lentils, washed
¼ cup coconut milk
Salt to taste
Tempering:
Heat 1 tbsp of oil. Add mustard and cumin seeds and cook for 1 minute. Add onion and garlic and cook for 3 minutes. Add turmeric, curry leaves, dried chillies and salt and cook for 5 minutes. Set aside.
Dal:
Heat up oil in a pot. Add onion, garlic, curry leaves, cumin, green chillies and turmeric. Cook for 5 minutes. Add the lentils and 2 cups of water. Let it simmer for 10-15 minutes until the lentils are cooked. You may need to add a bit more water. The consistency should be liquidy but not watery. Add the coconut milk, salt and pour the tempered ingredients on top.
Bean Curry Ingredients:
1tbsp coconut oil
200g green beans, sliced
½ onion, diced
1 green chilli, diced
10 curry leaves
1 tomato, diced
½ tsp mustard seeds
½ tsp fenugreek seeds
½ cinnamon stick
1 tsp Sri Lankan curry powder
½ tsp turmeric
Salt & pepper
¾ cup coconut milk
Method:
Heat oil in a pan. Add mustard seeds, fenugreek seeds, cinnamon stick, curry leaves, onion and green chillies. Cook until onions are translucent. Add the green beans, curry powder, turmeric, salt, pepper and tomatoes. Fry for 2 minutes, then add 1tbsp of water and place a lid on the pan so that the beans steam for 5 mins. Pour in the coconut milk and mix.
8:15 (Tuesday Night - Chicken Katsu & Coleslaw)
Chicken Katsu Ingredients:
500g chicken breast
½ tsp salt
¼ tsp pepper
½ cup flour
1 egg, whisked
1 cup panko crumbs
Neutral oil for frying
Method:
If thick, cut the chicken in half lengthwise. Pound each piece with a mallet until it’s flat and even. Pat the chicken dry and season with salt & pepper.
Set up a crumbing station by pouring the flour, egg and panko into 3 wide bowls. Crumb each piece of chicken by placing it in the flour, then the egg and finally, the panko.
Heat up oil in a pan. Once the oil is hot, place a piece of chicken in the oil, cooking for roughly 3 minutes per side. Place the chicken on a wire rack to cool.
10:03 (Wednesday Lunch - Chicken Katsu Sandwich)
11:16 (Thursday Night - Orange Cake & Bipimbap)
Orange yoghurt cake Ingredients:
Zest of 2 oranges
250g butter, room temp
220g sugar
5 eggs, separated
250g Greek yoghurt
300g flour
3 tsp baking powder
1/4 tsp salt
Syrup
200g sugar
210ml water
Juice of 2 oranges
Method
1. Preheat oven to 180°C and grease a 20cm cake tin.
2. Whisk butter, sugar, and orange zest until the mixture becomes fluffy. Add the egg yolks one at a time, whisking in between. Fold in the yoghurt
3. Add the flour, salt and baking powder to the batter, mixing until incorporated.
4. In a separate bowl, beat the egg whites until stiff, then fold them into the batter.
5. Pour the batter into the tin and bake for 50-60 mins.
6. Make the syrup by boiling the sugar, water and orange juice in a saucepan and simmering for 10 mins.
7. Once the cake is cooked, pour the syrup over it.
8. Serve with whipped cream
Bipimbap with steak
Ingredients:
2 carrots, cut into matchsticks
2 zucchini, cut into matchsticks
2 cups spinach
1 steak, cooked to your liking
1 cup cooked rice
Kimchi
Sauce:
2 tbsp gochujang
1 tbsp mirin
1tsb rice vinegar
1 tsp soy sauce
1 tsp sugar
1 garlic clove, minced
1 tsp sesame oil
Carrot & zucchini: Add ¼ tsp salt each to the carrots and zucchini. After 20 minutes, drain the excess liquid from them. Heat up oil in a pan and lightly cook them for about 5 minutes until tender. Set aside
Spinach: Blanch the spinach in boiling water
Sauce: mix all of the ingredients together
Assemble the bibimbap by adding all the ingredients on top of rice
13:26 (Friday Night - Pork wontons with spicy peanut sauce)
https://www.instagram.com/p/DLEuhU3TCXs/
🔊 Music from epidemic sound
my affiliate link here: https://share.epidemicsound.com/igh3t0
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