Cooking through COVID-19
People take all these beautiful shots of food, but what do they eat in between times? Well here's our lockdown menu as it evolves. I am liking being in lockdown here in country Victoria as we have more time, so I have more time to cook.
Monday - Sausages with Stanley mashed potatoes and sauteed Wang Rocket and Kale Chips and left over red wine jus (I know who has red wine left over these days!)
Sunday - Lasagne(Cooks Companion) with Wang Rocket and Ross cherry tomato salad
Saturday - Left over Butter Chicken and coriander with sourdough chapattis
Friday - Chicken Pho
Thursday - Burger and chips night - again
Wednesday - Rick Steins Butter Chicken with sourdough flat breads
Tuesday - Dahl - with rice(left over from last night, roast curry cauliflower, broccoli,
Monday - Tonkatsu with Rice, cabbage and sesame mayonnaise
Sunday - Pizza night - see the best pizza recipe here. And there are also other food related articles on the GOTAFE Student Life Hub that I have written.
Saturday - righ now I have forgotten what we had - sorry. could you tell me what you had 4 nights ago?
Friday - Burgers and chips - Man the Appin street shop was busy. Switching burger night to Thursday this week!
Thursday - Falafel with Wangaratta Jack Herry Cos lettuce and veggie box tomato spring onion salsa and spiced eggplant - A pretty local dish really (and organic carrots from Wang Wholefoods). Desserts Fowlers peaches (from Shepparton), meringue and ice cream. (Of course the meringues made from the egg whites(our chooks) left over from the Caesar dressing - Recipe from Practical Professional Cookery - Fracknell and Kaufmann 1999 - an oldie but a goodie!).
Wednesday - Truely Fridge/Freezer -Chicken curry with rice and Daughter made her own version of Fridge Pho
Tuesday - Insalata Cesare - Caesar Salad. And yes it is from the fridge. A few anchovies were found in the freezer, a quarter of a loaf with mould on the crusts (removed of course), eggs from our chooks, Black sauce -AKA Emmas sauce, Cos lettuce from Jack Herry and the Wangaratta Farmers Market online store last week and small block of frozen panchetta to make lardons. Caesar dressing made with olive oil from David Arnold at Murrnoong in Violet Town and recipe from Marchetti's Latin cookbook (Bill worked with my Dads way back when...). Evening entertainment Sequence - and watching Lauren on Facebook putting the bins out.
The next few nights will be from the freezer as the dish washers have advised that when they have to do dishes before dinner and afterwards, then that is too much!
Monday - Tempura, noodles and Katsuo Dashi. Apple Strudel with the left over Creme Anglaise.
Sunday - Ramen with pork belly - I tried to make my own pulled noodles but that was a failure. Crumble, Fowlers Vacola peaches and Creme Anglaise
Saturday pork belly with crackle, braised cabbage and jus. And the secondary fermentation of our Kombucha tasted pretty good too (flavoured with Plum - Peaches next time)
Now for Good Friday. Why is it Good? Because it is a good cooking day. Bread oven fired up, 8 loaves of wholemeal on in the old Hobart mixer. Pork belly brining, shoulder of lamg preped with Rosemary and Garlic and Georges Beans on(they have been soaking for the last 2 days.
Fish and chips on Thursday - Too many people ordering on Good Fry-Day
Daughter had to get in and cook her chocolate hot cros buns and they came out a treat too.
Chicken Pho - see a pattern yet?
Corona fruit buns - Hot cros buns to those believers out there.
Peach and plum Fowler Vacola preserving
Calzones withTomato soup and left over
Passata preserving
Friday night Burgers and Chips
Sausages, peas, tomato braise and potato mash - Sausages and mash really
Dahl rice and veg - broc, asp, capsicum and yogurt
Lamb cous cous
Started a Kombucha from a scooby a friend gave me
Chicken Tikka, beans and rice with house made chapatis (more for the next few nights and lunch)
Helen Goh Samosas
Pizza - OK in our own pread oven, and bake some bread too and cook off some eggplant
Sat night pumpkin soup
Friday night Burgers and Chips from Appin street
Enchilardas - use nacho mix, cheese and tined tomato
Spog bol - Spaghetti with Bologanese sauce - we double the batch when we make it and there is another 3 meals in the freezer ready to go.
Sausages, potatoes, lentils and vegetables
Brasied Beef, kale, Frekka and sweet potato
Chicken Pho
Roast Lamb, cauliflower, carrot and beans
So this is my food diary. Once I'm done I'll copy it across to a Blog for posterity. Will I keep cooking these foods? You bet! The top item on the list is the most recent meal we have had.
Friday - Forage in the fridge
Thursday - Burgers and chips
Wednesday - Caramelised lemon chicken
Tuesday - Home made pies and salad
I think I am getting behind on my updates
Sunday - Lasagne(Cooks Companion) with Wang Rocket and Ross cherry tomato salad
Saturday - Left over Butter Chicken and coriander with sourdough chapattis
Friday - Chicken Pho
Thursday - Burger and chips night - again
Wednesday - Rick Steins Butter Chicken with sourdough flat breads
Tuesday - Dahl - with rice(left over from last night, roast curry cauliflower, broccoli,
Monday - Tonkatsu with Rice, cabbage and sesame mayonnaise
Sunday - Pizza night - see the best pizza recipe here. And there are also other food related articles on the GOTAFE Student Life Hub that I have written.
Saturday - righ now I have forgotten what we had - sorry. could you tell me what you had 4 nights ago?
Friday - Burgers and chips - Man the Appin street shop was busy. Switching burger night to Thursday this week!
Thursday - Falafel with Wangaratta Jack Herry Cos lettuce and veggie box tomato spring onion salsa and spiced eggplant - A pretty local dish really (and organic carrots from Wang Wholefoods). Desserts Fowlers peaches (from Shepparton), meringue and ice cream. (Of course the meringues made from the egg whites(our chooks) left over from the Caesar dressing - Recipe from Practical Professional Cookery - Fracknell and Kaufmann 1999 - an oldie but a goodie!).
Wednesday - Truely Fridge/Freezer -Chicken curry with rice and Daughter made her own version of Fridge Pho
Tuesday - Insalata Cesare - Caesar Salad. And yes it is from the fridge. A few anchovies were found in the freezer, a quarter of a loaf with mould on the crusts (removed of course), eggs from our chooks, Black sauce -AKA Emmas sauce, Cos lettuce from Jack Herry and the Wangaratta Farmers Market online store last week and small block of frozen panchetta to make lardons. Caesar dressing made with olive oil from David Arnold at Murrnoong in Violet Town and recipe from Marchetti's Latin cookbook (Bill worked with my Dads way back when...). Evening entertainment Sequence - and watching Lauren on Facebook putting the bins out.
The next few nights will be from the freezer as the dish washers have advised that when they have to do dishes before dinner and afterwards, then that is too much!
Monday - Tempura, noodles and Katsuo Dashi. Apple Strudel with the left over Creme Anglaise.
Sunday - Ramen with pork belly - I tried to make my own pulled noodles but that was a failure. Crumble, Fowlers Vacola peaches and Creme Anglaise
Saturday pork belly with crackle, braised cabbage and jus. And the secondary fermentation of our Kombucha tasted pretty good too (flavoured with Plum - Peaches next time)
Now for Good Friday. Why is it Good? Because it is a good cooking day. Bread oven fired up, 8 loaves of wholemeal on in the old Hobart mixer. Pork belly brining, shoulder of lamg preped with Rosemary and Garlic and Georges Beans on(they have been soaking for the last 2 days.
Fish and chips on Thursday - Too many people ordering on Good Fry-Day
Daughter had to get in and cook her chocolate hot cros buns and they came out a treat too.
Chicken Pho - see a pattern yet?
Corona fruit buns - Hot cros buns to those believers out there.
Peach and plum Fowler Vacola preserving
Calzones withTomato soup and left over
Passata preserving
Friday night Burgers and Chips
Sausages, peas, tomato braise and potato mash - Sausages and mash really
Dahl rice and veg - broc, asp, capsicum and yogurt
Lamb cous cous
Started a Kombucha from a scooby a friend gave me
Chicken Tikka, beans and rice with house made chapatis (more for the next few nights and lunch)
Helen Goh Samosas
Pizza - OK in our own pread oven, and bake some bread too and cook off some eggplant
Sat night pumpkin soup
Friday night Burgers and Chips from Appin street
Enchilardas - use nacho mix, cheese and tined tomato
Spog bol - Spaghetti with Bologanese sauce - we double the batch when we make it and there is another 3 meals in the freezer ready to go.
Sausages, potatoes, lentils and vegetables
Brasied Beef, kale, Frekka and sweet potato
Chicken Pho
Roast Lamb, cauliflower, carrot and beans
Jeepers Eric, you could start running your own take away service. Puts our menu to shame, though I've lost all inspiration since I have to cater for a fussy toddler, vegetarian teen and a partner who is following the heavy fat, dairy & protein version of keto 🙄
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