Meal planner: October 15
Ray McVinnie's pasta with mushroom ragu; hot chicken, green bean and Israeli couscous salad; poached salmon fillet with sauce verte and potatoes. Fresh, seasonal, well-balanced meals created in partnership with New World.
- Pasta with mushroom ragu + potato-topped pie from the leftovers
- Hot chicken, green bean and Israeli couscous salad
- Poached salmon fillet with sauce verte and potatoes + salmon cakes from the leftovers
Check you have in supply
*Extra virgin olive oil *Salt *Flour *Pams tomato paste *Garlic *Bay leaves *Onions *Full-bodied red wine *Dijon mustard *Black peppercorns *Ground turmeric, *Cinnamon, *Ginger *Chilli flakes *Eggs for fish cakes
500g beef mince
1 kg pork mince
1.7kg boned salmon fillet
700g skinned, boned free range chicken breasts
1 L beef stock
200ml sour cream
½ bunch celery
750g button mushrooms
2 roasted capsicums (in a jar) or fresh and roast yourself)
3 kg agria potatoes
4 handfuls rocket
1 bag Pams baby spinach leaves
1 sprig fresh tarragon (or use dried)
1 small red chilli
250g green beans
2 sprigs rosemary
Small bunch each mint, parsley, coriander
500g linguine or other long Italian dried pasta
400g Israeli couscous
¼ cup Pams pine nuts
4 Tbsp golden raisins
- Israeli couscous is a larger-sized couscous which is essentially a type of pasta and should be boiled in well-salted water until tender to the bite. The small-sized couscous can also be used for the chicken salad recipe.
- I use Olive Lady Fire Roasted Red Peppers from New World. When capsicums are cheap I roast my own by preheating the oven to 200C, rubbing a little extra virgin olive oil all over the capsicum, placing in a small ovenproof tray and placing in the oven until browned and blistered all over. Then remove from the oven and place the capsicum in a heatproof bowl, cover with a plate and leave to steam for 15 minutes or until cool enough to handle. Scrape the core and seeds out (don’t wash or you’ll lose the flavour) and peel off the skins. Keep in the fridge, covered with a little extra virgin olive oil, for about a week.
- Preserved lemons are a traditional Moroccan flavouring. They taste like salty lemons. Just use the finely diced peel (discard the pith and pulp) in mayonnaise, stews, salad dressings, over vegetables with extra virgin olive oil. They are good with fish, chicken, lamb. They are a little expensive to buy but are easy to make.
- The ragu can be made four days in advance or frozen for two weeks in two halves for further use. Reheat with a little water.
- Potatoes for the salmon can be boiled two days ahead, refrigerated, reheated in the microwave and the other ingredients added.
- Sauce verte can be made 2-3 hours ahead.
- Chicken can be marinated 24 hours in advance.
- Couscous can be boiled 24 hours in advance, tossed with a little extra virgin olive oil and reheated in the microwave.
- Pine nuts can be roasted and stored in an airtight container.
- If not using a jar of capsicums, fresh ones can be roasted in advance.
This ragu can be made ahead (see above). Half of the recipe is served here on pasta to feed 4-6 and the other half kept for another time to make a potato-topped pie.
6 Tbsp extra virgin olive oil
500g beef mince
1 kg pork mince
4 large cloves garlic, finely chopped
2 bay leaves
2 large sprigs rosemary
Zest of 1 lemon
1 tsp salt
2 large onions, finely chopped
2 carrots, diced 2cm
2 sticks celery, thinly sliced
750g button mushrooms
2 grilled red capsicums, sliced 2cm
4 Tbsp flour
4 Tbsp tomato paste
150ml full-bodied red wine
1L beef stock
500g linguine or other dried long pasta
Chopped parsley and freshly grated parmesan for serving
Heat the oil in a large deep, wide saucepan over high heat and add the minces. Stir-fry, breaking up the lumps until dry and starting to brown.
- Reduce the heat to moderate and add the garlic, bay, rosemary, zest, salt, onions, carrots, celery, mushrooms and capsicums. Stir-fry for 10 minutes or until the onions are soft.
- Add the flour and mix well. Turn the heat back up and add the tomato paste, mix well. Add the wine and wine let it bubble for 1 minute then add the stock and water. Bring to the boil and boil gently for 45 minutes until reduced by half and thickened. Taste and season. This is the ragu.
- Meanwhile, boil the linguine in a very large saucepan of well-salted water until al dente or tender to the bite. Drain and place in a large, deep, warm serving dish.
- Put half the ragu on the pasta, and refrigerate the other half for further use.
- Mix the ragu and pasta and serve with chopped parsley and plenty of parmesan.
Use the other half of the ragu to make a potato-topped pie
Boil 900g agria potatoes until tender, drain, mash with a little hot milk, butter and seasoning. Heat the oven to 200C. Boil a cup of peas for 2 minutes, drain well and mix into the ragu. Put the ragu into a shallow ovenproof dish and spread the mashed potato on top. Sprinkle with grated parmesan and breadcrumbs and place in the oven for about 25 minutes or until bubbling and browned. Serve with a green vegetable.
Did you know that every New World store in New Zealand is home to real butchers and their apprentices? They prepare the highest quality cuts, make their own sausages, and mince beef and pork right there in your local store to ensure you get the freshest meat to cook with.Brigit Corson, New World Fresh Expert
The chicken for this recipe for 4-6 can be marinated 24 hours in advance. The couscous can be boiled 24 hours ahead too, coated with extra virgin olive oil and reheated later in the microwave.
Leftover poached salmon from this recipe for 4-6 becomes fish cakes for another time.
At New World our fresh salmon is primarily NZ King Salmon from Stewart Island — it has a beautiful taste and texture and is rich in omega-3s. Our seafood comes in six days a week so it’s always fresh! Ask the fishmonger at the seafood counter at your local New World for your preferred fresh cut. David Jose, New World Seafood Expert