We didn’t receive a lot of vegetables in our Naturally Organic this week so our meal plan reflects this. Hope to stretch a few meals so we can have leftovers for lunch but it might not happen. Plenty of fruit to snack on this week though!
Naturally Organic Menu 3
Items in bold are from our Naturally Organic box.
- Hoisin pulled pork with apple slaw on floury baps (pictured)
- Chicken and leek soup with garlic butter toast
- Bangers and mash with kiwi caramalised onions (see recipe below) with sautéed garlic silverbeet
- Spicy udon with beef, onion, egg and cabbage, topped with pinenuts
- Pumpkin and silverbeet curry with home made roti
- Orange roasted chicken drumsticks with pumpkin and carrot
- Apple hand pies with butterscotch sauce and ice cream
- Butterscotch and banana smoothie
I’d like to share a quickie recipe with you that I whip out for bangers and mash occasions. Call it a lazyman’s chutney. It’s chunky and delicious. The flavours of caramalised onion, kiwi and butter work really well together and this would be great with steak, sausages, chops or chicken. This recipe for Kiwi Caramalised Onions takes about half an hour which is exactly how long it takes for me to cook bangers and mash. Just have the onions cooking on one of your burners while you prepare the rest of your meal.
Kiwi Caramalised Onions
Enough for 2-4 as a side dish or a condiment
- 2 onions, peeled and sliced thinly
- 1 kiwifruit, skin removed, diced
- 1 teaspoon soft brown sugar
- 1 tablespoon cooking oil
- 1 knob of butter
- In a heavy skillet, heat 1 tablespoon of oil. Add onions and fry on medium heat for 5 minutes until translucent.
- Add kiwifruit and soft brown sugar and continue cooking for 5 minutes. Add 2 tablespoons water every 5 minutes, stirring occasionally (not constantly) with a wooden spoon for a further 15-20 minutes until onions are very soft and have reached a warm brown colour.
- Add butter, stir through and serve with grilled meat.
Variation: use apple instead of kiwifruit to pair with pork chops.