MEAL PLAN - JAN 16, 2017 ORGANIC FARM BOX

By Ramya Sundrapandi

FIVE EASY FARM BOX DISHES YOU CAN MAKE THIS WEEK

This meal plan was curated in collaboration with Holistic Life Coach/ Personal Trainer Keren Slutzkin from Vital Assurance.

 

1. FISH & CHIPS

 

Serves 2

  • 2 x 180g white fish fillets
  • 1 lemon, sliced
  • handful fresh herb of choice, roughly chopped
  • 2 potatoes
  • 2 tablespoons olive oil
  • Sea salt and pepper to taste

To make the chips pre-heat oven to 200 degrees.

Peel and cut the potato into wedges and spread over a baking tray. Drizzle with olive oil and season with salt and pepper.

Roast the potatoes for approximately 60 minutes turning them half way through the cooking process.

After 40 minutes of the potatoes cooking, reduce the oven heat to 180 degrees so that you can cook the fish at the same time.

Whilst the potatoes are cooking, place the fish fillets on two separate pieces of non-stick baking paper. Season the fish with salt and pepper and top with the fresh herb of your choice and a couple of slices of lemon.

Form a parcel out of the baking paper by twisting the ends.

Place the fish into the oven and cook for approximately 15-20 minutes or until cooked through. The fish and potatoes should be ready at the same time.
2. CUCUMBER RIBBON SALAD

 

Serves 2

  • 2 cucumbers
  • ½ red onion, sliced thinly
  • ½ lemon juiced
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Sea salt and pepper to taste
  • Toasted and crushed almonds
  • 1 tablespoon fresh herb of choice

Trim the ends of the cucumbers.

To make cucumber ribbons, slice each unpeeled cucumber in half lengthways and then using a peeler, peel off long thin slices of cucumber down the entire length of each cucumber half.

Repeat on the other half and discard the remaining peel after the white portion has been all peeled.

Make the dressing by whisking together the lemon juice, olive oil, honey, salt and pepper.

Toss the cucumber ribbons and the sliced onions with the dressing and then plate it.

Garnish with the fresh herb of choice and then sprinkle the crushed almonds over this.

 This fresh side dish goes well with any roast meat or fish.

 

3. CHICKEN WITH MUSHROOMS

Serves 3-4

  • 1/4 cup all purpose flour
  • 500g chicken cutlets
  • Salt & pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons fresh thyme leaves, chopped
  • 150g mushrooms
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess. 
In a large skillet/saucepan, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

4. ROCKET & SUGARSNAP PEA SALAD

Serves 2

  • 100g rocket
  • 100g sugar snap peas

Dressing

  • 2 tablespoons olive oil
  • 3 teaspoons honey
  • 1 garlic clove, crushed
  • ½ lemon, juiced
  • Sea salt and pepper to taste

Remove string from sugar snaps peas by snapping off tough end with your fingers, then pull string along length of pod, then repeat to remove string from other side.

Thinly slice the sugar snap peas on the bias (approx. 45 degree angle)

To make the dressing, place the ingredients in a small saucepan.

Warm over a low heat, stirring occasionally for 1 minute or until fully combined. Remove from heat and cover.

Place your rocket and sugar snap peas in a bowl. Drizzle with the warm dressing and serve.

Great with lamb.

5. BEETROOT DIP

Serves 2

  • 150g raw beetroot, peeled and chopped
  • 2 tablespoons, olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice

Preheat oven to 200 degrees.

Toss the beetroot, 1 tablespoon of olive oil and pinch teaspoon of sea salt. Place on a lined baking tray and roast the beetroot for approximately 1 hour, tossing regularly, until the beets are tender.

Combine the beets and the remainder of the ingredients into a blender and process until nice and smooth. Adjust seasoning as required.

Add to your dinner table to accompany other veg or use as a dip with crackers/bread.