So this is what my kitchen often looks like on a Monday – I use a couple of hours to try to get ahead for the week. This involves batch cooking, or prepping ahead and making some dump bags for the week. Especially now we’re trying to save money I’m thinking ahead to slow cooker, or Electric Pressure cooker meals that I can put together on Mondays then throw in on the day.
This week, I’ve used the Tefal Cook 4 Me (an electric pressure cooker) to make a beef stew in 30 minutes using 500g beef skirt from the butchers at Tesco. I cut it into big chunks of beef and it’s now falling apart…can’t wait to get Effie to make her light-fingered easy-peasy dumplings later in the week. Then I’ve prepped other meals: Honey and Ginger Chinese Chicken and Sticky Pork Baos, both slow cooker recipes from @boredoflunch , 2 Goustos – Spiced Lentil Stew and Katsu Fish Fingers. Plus I’ve got enough Beef Skirt left for some Cornish-style pasties and another Bored of Lunch Beef Stifado with Orzo.
For the two slow cooker ones, I’ve measured all the ingredients into a tub, sealed and left in the fridge. Not only will the flavours infuse, it makes it so easy to simply tip it into the Slow Cooker and turn it on. For the Pork, I just need to sear off the fillet first, then add it to the pot with the other ingredients. I’ve tried the Honey Chicken noddles previously and it was amazing; I added some tenderstem broccoli at the last minute too for some green goodness. I@m hoping the Sticky Pork for the Baos will be just as good! I have, however, cheated and bought the pre-made, ready to steam buns from M&S.
The Gousto Lentil stew is a ten-minute concoction, but again, I’ve added all the spices to a small jar to fry off first, before adding the cans of lentils and tomatoes along with some frozen spinach and stock powder. The other Gousto takes a while, so I’m leaving it until the weekend – it’s definitely not a prep-ahead dish!
I’m looking forward to Father Christmas bringing me a Crisp Lid for my Pressure Cooker to turn it into an air fryer – I’ve seen lots of delicious-looking crackling, ribs and fried chicken ideas I’d like to try.
The Chimney House 