We are getting rather fed up of grey – the sky, the ground, the buildings – from morning to night. So here is some colour and light to celebrate what is coming up on the horizon.
Yes it is a lot like Christmas so if you have a lot of going out to do, then you will want your staying in meals to be low fuss. Full of goodness, colour and flavour.
Here is our cooking plan for the week ahead.
Meat free Monday means we will be making a one pot chickpea and potato curry. The spicy, tangy sauce laced with tamarind and chilli. A little raita (yoghurt and cucumber dip) and perhaps some crunchy bombay mix scattered over will elevate this dish to the street food classics of Chowpatty beach in Mumbai.
Tuesday is steak day – we keep it plain and simple then slice it up and serve on top of rosti. This is a great way to use up any root vegetables lingering in the fridge. Held together with a little beaten egg, the rosti will cook up into a crispy, crunchy carb fest. Low fat though and balanced out with the protein topping. We will add a little kimchi – the Korean fermented cabbage condiment that is *très* fashionable right now. Rightly so – not only do these chilli pepper coated cabbage leaves add a great spicy heat, the fermentation develops a distinct, pleasant flavour. Fermentation means kimchi also adds probiotic bacteria to your diet, which is good for your gut.
A great supper for fast days you might want to fit in to compensate for seasonal parties – this miso soup with cubes of tofu, cabbage and asparagus is temple food at its best. We will add black sesame and seaweed flakes to garnish. Some chilli flakes would not go amiss. We might add udon noodles if we need more sustenance.
We might crave comfort food towards the end of the week, and this one pan chicken roast, with sliced potatoes or celeriac is a must. We will liven it up with some za’atar seasoning, a scatter of ruby red pomegranate seeds and a coriander and pistachio pesto.
If we get last minute guests over for supper on the weekend, these salmon and cod fishcakes are a perfect dish. They are Thai style pancakes, so loaded with ginger, lemongrass and chilli. The fishcakes have a light as air texture. Kind of like doughnuts, but not doughnuts if you know what I mean. We will serve them up with a squeeze of lime, crushed peanuts and some quick pickled cucumbers.
What are your culinary plans this week? how do you keep your eating in balance during busy social periods like this?