You would be forgiven for thinking that I am a huge fan of lamb, given it’s appearance on my menu twice in a row. I reality, Mr Grumpy went to my parents farm without me and came back with, you guessed it, lamb. Now I am now trying to make space in the freezer.
So this week we are eating:
Sunday:
Lamb burgers with Broad Bean & Feta Spread and green salad.
Rice Pudding & Mango (the first of the season … Yay!) for dessert
I can’t tell you what is in the burgers as dad made them. I’m assuming just some breadcrumbs and salt & pepper. You could serve this with burgers buns if you wish. I don’t plan to.
Monday:
Fresh cheese from my Cheese Club order, stirred through pasta with pancetta, rocket and olive oil.
Tuesday:
Out to dinner for a family birthday.
Wednesday:
Roasted Spotted Rock Cod with chickpea & chorizo saute and roasted asparagus.
This is a slight adaptation of this dish, using sustainable fish from the northwest of Western Australia.
Thursday:
Slow Cooked Chicken Tagine with barley cous cous.
There is no real plan for this one. I am going to throw chicken, onions and garlic into the slow cooker with saffron, chopped preserved lemon and ras el hanout. Stir though some chopped fresh coriander just before serving and cross my fingers it works.
Enjoy!
