Meal planner: January 28
Fresh, seasonal, well-balanced meals created in partnership with New World
Keep the summer holiday spirit alive with Mediterranean-style meals cooked on the barbecue and eaten outside. It’s also time to think about dinners that do double duty in back-to-school and work lunchboxes.
Check you have in supply
Garlic * Onions * Pams olive oil * Sherry vinegar, red wine vinegar or balsamic vinegar * Salt * Pepper * Pams flour * Baking powder * Cinnamon, turmeric, allspice, chilli flakes * Brown rice, wild rice, red rice, couscous or quinoa * 4 slices bread, for breadcrumbs * Chicken stock * Eggs * Butter
1 red capsicum, plus 6 of any colour
2 tomatoes, plus a few more for salad
500g green beans
12-13 cherry tomatoes
4 medium-sized agria potatoes
2 sticks celery
Thyme, chives, mint, dill, parsley, rosemary, sage
400g chicken thighs (or squid tubes)
650-1kg butterflied lamb leg
200g goat’s cheese
1 1/2 cups thick Greek yoghurt
½ cup walnuts
Spanish smoked paprika
Paella rice (bomba or calasparra, or use arborio)
12 Pams kalamata olives
New Zealand’s Green Shell Mussels are farmed sustainably so they’re harvested all year round, which makes them great value seafood too. They’re kept fresh in a chilled, water-sprayed unit at your local New World Seafood counter.
- Paella pans are made of thin but durable steel which conducts heat quickly. They are readily available in New Zealand from kitchenware stores or use a large stainless steel frying pan with low sides if you don’t have one.
- Look for Spanish smoked paprika in your local New World, unlike regular paprika this Spanish variation uses peppers which have been smoked, providing a distinct flavour.
- Blend the capsicum sauce for paella 2-3 days in advance and store covered in the fridge.
- The courgette pie is best eaten warm or at room temperature. It will keep well in the fridge for 3-4 days, just take it out at least 10 minutes before serving.
- Capsicum stuffing can be made 3-4 days in advance and stored covered in the fridge.
- The lamb marinade can be made 4-5 days in advance, as can the yoghurt sauce.
This is a scrumptious way to use an abundance of courgettes, and it is very lunchbox friendly. Serves 4 with extra slices for packed lunches.
I have no shame in saying that the only reason I make these for dinner is to give us something other than sandwiches for lunches. They are a great way to enjoy stuffing without having to roast a chicken and make a well-balanced vegetarian meal. The eggs can be omitted for vegans - the mix won’t bind together the same way but it is contained in the capsicums anyway. Serves 4 with plenty for lunches.
Such a joyful dish should not be reserved for entertaining. There’s nothing scary about paella, it’s a simple one-pan meal that can be adapted to include seafood of your choosing. I like to use a mix of chicken and squid, or omit the chicken to make it vegetarian using fish or vegetable stock. Try not to stir the paella from step 3 onwards and you will hopefully end up with a crunchy rice crust on the bottom of the pan.
SECOND TIME ROUND
Use leftover paella to make crumbed rice balls for dinner another night. Form the rice in to balls, pushing a small piece of cheese and prosciutto in to the middle of each one. Roll them in flour, then beaten egg, then breadcrumbs and fry in hot oil until golden all over. Serve with salad.