Wednesday, July 14, 2010

what's cooking wednesday

It's a funny old week this week. The gal's at her grandparents tonight - so we're off for a belated anniversary dinner. Friday signified 17 years since my lovely husband and I met. Bless. I still love him to bits and pieces. So tonight, a restaurant shall be serving our meal. Tomorrow night we're picking up our gal - and being fed by my mother-in-law. Woo hoo. Nothing like a roast with all the trimmings cooked up by a fabulous cook. Here's what we'll be eating the rest of the week.
Tonight: Dinner somewhere nearby in The Junction
Thursday: Roast Beef with the in-laws
Friday: Salmon {and I swear that this time I'm going to make it - promise!*}, wilted spinach and lemon baked potatoes.
Saturday: Spanish chicken with rice and a green salad
Sunday: Osso Bucco or some other slow cooked delight from the Farmers Markets along with fresh veg - whatever's appealing.
Monday: No netball, we have a bye. So to celebrate the first day back at school {woo hoo!} I'll cook lamb backstraps, braised french lentils, pumpkin mash and sweet potato chips for my lovely gal.
Tuesday: Ballet resumes so it's a slow cooker dish. Liss's curry chicken will do just nicely I think. With garlic naan, rice and green beans.
Wednesday: Slow cooker again - netball training. I'm going to go for a soup. Lots of veg, ham hocks and pulses - served with Sourdough from the new bakery in Hunter Street.
*Okay, I swear to god this is not my fault - but it's Friday and once again, I'm not making salmon. Honestly, I have no umbrage with salmon, but every single time I go to cook the damned stuff something happens. And, once again, has happened. Maybe I need to do a sneak sabotage salmon supper. That might work...


  1. how do you manage to make your meal plan sound so glamourous? every time I read yours I think it not only sounds delicious, but tres special. The lamb backstrap sounds amazing, I've never cooked one before. Do you have any tips?

  2. Thanks Kylie,

    oh, with backstraps I normally just season {salt + pepper, but sometimes parsley, garlic and lemon zest} and bring to room temperature. Then I sear them in a hot pan till golden brown all round and set to rest for 5 to 10 minutes until foil. I then slice them up into 2cm thick rounds. If you like them cooked more medium, pop them in the oven for up to 10 minutes on 160 degrees celcius.



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