Meal planner: March 25
Fresh, seasonal, well-balanced meals created in partnership with New World
Check you have in supply
Pams olive oil * Pams Extra virgin olive oil * Red wine * Balsamic vinegar * Flour * Garlic * Onions * Butter
2 cups full fat Greek yoghurt
650g stewing steak
800g white fish fillets
1 red chilli
1 bunch coriander
3 red, yellow or orange peppers
2 small fennel bulbs
16 brussels sprouts
Rosemary, parsley, mint, basil
400g punnet cherry tomatoes
1 ½ cups beef stock
Pams tomato paste
Labneh is a fresh cheese made easily at home using yoghurt, see how-to in the grilled vegetable recipe below. Serve Middle Eastern style as a dip with a drizzle of olive oil, fresh herbs and spices. Use to dollop on cooked vegetables and meats or use as an alternative to cream cheese. Leave the yoghurt to drain for at least half a day for a softer labneh or for two days to produce a firm labneh. This will keep in the fridge for a few days. To keep longer you can roll firm labneh in to balls and marinate in extra virgin olive oil with flavourings such as coriander and cumin seeds, fresh herbs, lemon zest, etc and store in the fridge.
+Grilled vegetables are best on the day but can be cooked a day or two in advance and stored in the fridge. Bring up to room temperature to serve.
+ Labneh can be made 2-3 days in advance and stored in the fridge.
+ Beef stew can be made 3-4 days in advance and stored in the fridge. Re-heat gently in the slow cooker or in a covered dish in a low oven.
Buying the freshest catch that’s cared for every step of the way is important when it comes to great tasting fish. At New World our seafood experts and local fishers work together to ensure you’ll enjoy better fresh fish from our seafood counters. Try this dish with New Zealand caught gurnard or, for something a bit different, yellowbelly flounder.
Loading a stew with buttercup (or pumpkin) is a good way to lighten a beef stew and to cut back on the quantity of meat.
Brussel sprouts are in store at your local New World now, grown mainly in Ohakune and in the South Island. They’re good buying and should be available right through to September so plenty of time to try them in many new ways.
The buttercup and carrot quantities in this stew will leave you with enough to blend, with remaining stew juices and some stock or water, in to soup for another day. Add any leftover cooked vegetables you may have in the fridge too. Heat to serve topped with a swirl of extra virgin olive oil and some more gremolata.
I make big quantities of grilled vegetables at this time of year to have in the fridge to add to sandwiches and to serve alongside cooked meat and fish. They also make a satisfying vegetarian meal.
Eggplant is grown on large trees inside glasshouses in quite a few regions around New Zealand. Look for firm fruit with smooth, shiny skin and no blemishes. Try something new and serve them as a side, grilled with a sprinkling of parmesan.