Reverse Meal Planning

Mrs_Cheshire

@rtandon27 how do you make your shawarma? I love it but don't know how best to make it. 

joedenise

@Baileys_Babe - you could always make the sauce and just take some out for your OH and stir through some chicken!

Recipe:

• 200g tinned tomatoes (half large can)
• 1 tsp cayenne pepper
• 1 tbsp paprika
• ½ tsp ground turmeric
• 4 garlic cloves, grated
• 2 tsp finely grated fresh root ginger
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
  chopped onion
• 100ml reduced-fat coconut milk (or can use full fat for creamier curry)
• 1 level tbsp lime juice + 1 tsp sugar or sweetener (or can use lemon juice) I use bottled
• 600g cooked prawns  (defrosted if frozen)
• 350g dried basmati rice, cooked according to packet instructions, to serve
• A handful of fresh coriander, roughly chopped, to garnish
• Lime wedges, to serve

Method

1. Dry fry onion (use a splash of water to avoid sticking) for a few minutes to soften slightly.
2. Put the tomatoes, cayenne pepper, paprika, turmeric, garlic and ginger in a bowl. Add 200ml water and mix well.  
3. Grind the coriander and cumin seeds using a pestle and mortar, then stir into the tomato mixture.
4. Add to pan and stir.
5. Reduce the heat to medium-low and cook for about 15 minutes. 
6. Stir in the coconut milk, lime juice and sugar and return to a simmer. Add the prawns  stirring occasionally, until the prawns are heated through. 
7. Divide the curry and rice between 4 bowls, garnish the rice with coriander and serve with lime wedges for squeezing over.

You can use raw prawns if preferred in which case at step 5 after 10 minutes add the raw prawns and cook a few minutes to almost cook the prawns and then continue with step 6.

Hope you enjoy it.

PS. the extra coconut milk from the tin can be frozen for be used at a later date!  I freeze in a silicon muffin pan until solid and then turn out into a freezer bag to store.

candygirl

I'm making a mushroom effort later.Not exactly sure what yet, but I have a glut that need using up .
HNY everyone xx

Viking_mfw

Made an absolutely delicious leftover roast beef stroganoff for dinner with additional shredded sprouts and using leftover whipped cream rather than sour cream. 

greent

No real meal plans for this evening, so people can eat random things up that are still hanging around in fridge/ freezer - frees some space up   Oooh - and I managed to use some several days OOD mushrooms and spinach up with an omelette at lunchtime, rather than see them dissolve into slime....

Baileys_Babe

Thank you @joedenise for the recipe as well as the hints and tips. I am likely to use full fat coconut milk as this will reduce the spiciness which dd will complain about however mild it is 😊

joedenise

@Baileys_Babe Goan curries are quite mild any way.  You can always use more coconut milk than the recipe if you want to, after all it's originally a Slimming World recipe which I've tweaked a bit!  I still do SW so tend to just use 100ml of light coconut milk, although now I know the proportions to dilute the full fat stuff once my cans of light are used up I'll be buying full fat and diluting it!

Baileys_Babe

joedenise said:

@Baileys_Babe Goan curries are quite mild anyway.  You can always use more coconut milk than the recipe if you want to, after all it's originally a Slimming World recipe which I've tweaked a bit!  I still do SW so tend to just use 100ml of light coconut milk, although now I know the proportions to dilute the full fat stuff once my cans of light are used up I'll be buying full fat and diluting it!

I know they are mild but dd is very sensitive. We have got to the point of not telling her what dinner is until she has eaten it because otherwise she reacts in set ways 🤣

rtandon27

@Mrs_Cheshire - I use the marinade from this recipe for the shawarma meat - but I find the method in that recipe too much of a faff! To make life easier, I use chicken thighs that are both skinless & boneless and slice them into pieces before marinating.  The marinated chicken goes straight onto a baking tray (lined with parchment) in a single layer and bake at 180Fan for about 40 minutes, rotating the tray 1/2 way through to ensure even browning.  The last time we made 2 packages or thighgs - 640g each and once cool, froze in 2 portion lots.  For lunch, a 2 portion lot gets defrosted in the microwave and split between 2 naans or large tortillas warmed in a dry pan on the hob.  Spread creme fraiche or houmous or even mayonaise on the bread, add chicken and then top with salady bits, usually cucumber, tomato, lettuce & some thinly sliced raw shallots or onions.

Today's breakfast & lunch both featured leftovers from the new year's eve cheeseboard as will dinner tonight!  Any unopened cheese left in the fridge tomorrow will get popped into the freezer for the rest of the month. 

C_J

I made the shredded duck pancakes tonight, using the pancake recipe kindly supplied unthread. They were absolutely gorgeous! I did find it easier to roll out the dough thinly as individual pancakes though, as it didn’t work so well dabbing one dough ball in sesame oil and rolling it out on top of another then separating them after dry frying. Maybe I wasn’t doing it correctly, but they just seemed too thick, even when peeled apart. Done individually they were great though, and Mister C J said they were better than shop bought, yay!