Last week’s meal plan went well. The pot-roasted chicken was delicious, and a recipe I highly recomment. The recipe can be found here.
We had the chicken and chorizo paella on Saturday and it was delicious. I stripped off the chicken skin, fried it, and turned it into crispy crackling, which we used as a garnish. I’ve written up the recipe here, if you want to know more.
The Thai-style pork mince worked well too, and again I’ve written a recipe for it. It makes a simple, quick and easy mid-week meal, and my extremely fussy daughter cleared her plate, which is almost unheard of. It’s also very thrifty, so one I will definitely be cooking again.
Slow-cooked pork shoulder with spring onion pancakes, pak choi and sugarsnap peas
Leftover pork and spring onion pancakes with salad
Clam chower with homemade bread
Leftover pork fajitas with salad
Mexican cold remedy (from Less Meat, More Veg), with sweet potato bread
Not sure yet. Possibly leftovers, or a takeaway
Slow-cooked Jamaican corn stew