box 2

small joint of pork (800g)
beef mince (400g)
diced lamb (400g)

courgettes
swiss chard
ramiro pepper
celery
vine tomatoes

blood oranges
seedless grapes
complimentary lemon

Leftovers: potatoes, 1/4 onion, bananas, 2 cloves garlic
Additional purchases: fresh ginger, onions, garlic, pomegranate, bacon

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Spaghetti Bolognaise (sort of)

1/2 the beef mince, 1 courgette, 2 sticks celery, 1/4 onion, 3 large tomatoes
Worcestershire sauce, mixed herbs, oxo cube, tomato puree

served with spaghetti and parmesan cheese

-I like to put a lot of veg in my spag bol, partly because it stretches the meat out a lot farther and it's also healthier. I normally add bacon too, but don't have any today.

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Banana Bread

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Chinese Roast Pork

pork joint, garlic, fresh ginger
soy sauce, rice wine, chinese five spice, honey, brown sugar

-mixed all the seasonings, completely covered the joint and then put it the oven on a low temp for 2 hours total

served with courgette ribbons, ramiro pepper slices, 2 leaves chard.
with same seasonings as above, stir fried.

and rice.

-chard is less sweet than pak choi, but I treated it the same. It has a more earthy taste, but I don't mind that.
The pork was a wait, but very worth it because it turned out tender and moist and very tasty. I'm not a huge pork lover, but I do love it coupled with chinese flavours, and this was just perfect.

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Moroccan Lamb Tagine

diced lamb, garlic, fresh ginger, onion, courgette, ramiro pepper, fresh lemon juice
dates, apricots, honey, ground ginger, cumin, paprika, turmeric, allspice, cinnamon, pomegranate juice, lemon juice

served with rice and pomegranate seeds

-I love this style of cooking - using a lot of spices and fruits. The result is very rich, but so, so tasty.

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Wastage:

2 bananas
some leftover pork - I had so much of this that I just couldn't get through it all. Next time, I'll either invite someone over to share it, or cut it in half.

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Leftovers:

Half the beef mince - in the freezer
half the chard
half the celery
2 tomatos
3 blood oranges
some garlic
some ginger
2 onions

...so basically lots, but it's all still usable. =)
 
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Favourite meal of the fortnight was the roast pork. It was so, so delicious. The tagine was a close second though.
I had to buy extra stuff for the tagine, but it's actually the first time I've used it and I really wanted to try it out properly.

Spaghetti Bolognaise (fortnight 1, day 1)

Well almost a whole year later I am back!

I was inspired by the blog NeverSeconds to start up my food blog again!

Today is box day, and I got:
large bunch of small carrots
celery
flat runner beans
swiss chard
cherry tomatoes
golden bosc pears
apricots

plus leftover mushrooms, courgette, red onions and a tiny bit of lettuce.

Today I am making Spaghetti Bolognaise!

Having said that, it's a loose resemblance, as you'll see. =)

Ingredients:

• Lean minced beef
• tin tomatoes

• red onion
• runner beans
• courgette
• carrots
• mushrooms
• celery

• garlic
• mixed herbs
• oxo cube
• Worcestershire sauce
• tomato puree
• red wine (I think it was a Shiraz)

• dried spaghetti
• Parmesan cheese freshly grated

Chop all the veg. I always end up eating a few runner beans raw as I go along because they are so tasty! I tend to chop my veg very chunky partly because I'm too lazy to do it finely and partly because I like the texture when I'm eating it.

The carrots that I got in the box were very small ones so I just gave them a good wash instead of peeling.

I tend to use a wok to fry most things because the high sides are convenient. Firstly I cooked the celery, onion and garlic in a little olive oil. Then I transferred that to the main pot.

Fried the beef, drained off the water/fat liquid, crumbled an oxo cube directly to the meat and added the Worchestershire sauce, tomatoes, tomato puree and herbs and then transferred that to the main pot too.

Stir fried the rest of the veg very quickly and then added them to the main pot as well, along with the mushrooms raw and a good amount of red wine.  I don't drink wine at all, so I just buy the small bottles for cooking with.

Put the lid on and leave to simmer for a while, meanwhile get the pasta on to cook.

Serve with spaghetti and some grated (or dried) parmesan cheese. mmmmmmm tasty.

And unfortunately the pears aren't yet ripe, so I finished the meal off with a couple of apricots instead! =)

~ Hannah