Another successful week of cooking from Pete Evans’ Family Food. While my selection of recipes for
week 1 and week 2 was based purely on what appealed to me, and week 3 was all about Christmas, this time I had a slightly different reason that I won’t go into just yet. These were my picks for week 4:
Moroccan baked eggs with chermoula: This is a North African version of shashuka, and was my favourite recipe on week 4. The flavours worked perfectly and it was a hearty breakfast to get us ready for work. The extra chermoula was enjoyed later with lamb chops.
Bacon and eggs with slow-roasted cherry tomatoes: Another simple recipe, another crowd-pleaser. Bacon, eggs, cherry tomatoes and avocado. What else can I say?
Roast chicken with garlic and thyme: Winner winner chicken dinner. This is a fairly standard roast chicken recipe, except that it uses a lot of garlic, which a good thing in my book. We ate it with steamed broccoli and a thick gravy made by blending the pan veggies and juices.
Chicken Turkey san choy bau: I made it with turkey breast mince because I wanted it to be lower in fat. I liked the end result, although I must admit my friend Angela makes a tastier san choy bau (she uses beef and pork). Portions are not huge but just about the right size.
Fish stir-fry with ginger and chilli: Confession time… this book has quite a few fish and seafood recipes but this is the first one I try because it’s not convenient for me to buy fresh seafood. This dish was fairly easy to put together (I used monkfish fillets), and turned out well. The only issue is that the sauce was too salty, I think because I didn’t use any of the optional honey. Next time I will use reduced-salt tamari.