WEEKLY MENU & SHOPPING LIST – WEEK 7

MONDAY:

Pecorino bucatini

Pecorino, 1 cup grated

Bucatini or Spaghetti for 4 people

Black pepper

Green salad for side

1. Cook the pasta according to package instructions.

2. Before draining the pasta, preserve 2 cups of cooking water aside in a bowl.

3. After draining the pasta, put some of it back to the pan, drizzle with pecorino cheese, add ¼ of the cooking water and stir allowing the cheese to melt and coat the pasta. Then repeat the same until you have used all pasta and pecorino. If the pasta feels too dry, drizzle it with some olive oil.

4. Serve immediately with ground black pepper and fresh green salad on side.

TUESDAY:

Rosemary Pork chops with garlic chickpeas

Rosemary, 4 tbsp

Garlic, 3 gloves halved

Chickpeas in can, 300 g

Pork chops 4

Butter 2 tbsp

1. Season the pork chops with salt, black pepper and rub rosemary on them. Melt 1 tbsp butter in a large skillet and bring the heat up. Add the pork chops and first brown them on both sides on high heat. Then lower the heat and allow cook for about 10-15 minutes until cooked through and the liquids are clear.

2. Set the pork chops aside and keep them warm. Melt another tablespoon of butter in the same skillet where the pork chops were cooked and add the garlic. Let it release its aromas on medium heat first. Then add drained chickpeas and stir them until they are warmed up through. Take the garlic pieces out.

3. When serving, arrange pork chops on plates and scatter them with chickpeas.

WEDNESDAY:

Halloumi cheese honey melon salad

Mixed crunchy salad leaves, 200 g

Honey melon, ½ cut in small cubes

Halloumi cheese, 350 g, cut into 1 cm/ ½ inch slices

All purpose flour 4 tbsp

Sesame seeds 2 tbsp

Mustard based salad dressing, 4 tbsp

1. To cook the halloumi cheese, first press the cheese slices in flour and sesame seed mix, then heat some olive oil in a non-stick skillet and fry for about 3-6 minutes on each side until they get golden brown. Keep the cheese slices warm for serving.

2. Cut the honey melon into cubes. In a large bowl, mix together the honey melon, salad leaves and the salad dressing.

3. Divide the salad on four plates. Arrange the warm cheese slices on side and sprinkle them with olive oil just before serving.

THURSDAY:

Sword fish steaks with capers

Rocket leaves 250g

Capers, 4 tbsp

Swordfish steaks 4

Butter 1 tbsp

Olive oil

1. Season the swordfish steaks with salt on both sides.

2. Melt the butter on a large skillet and once it starts to brown, add the swordfish steaks. Fry both sides on high heat to get some colour, then lower the heat so the fish doesn’t dry out. Cook for about 6 minutes and then add the capers. Continue to cook for another 4 minutes or until cooked through.

3. Serve the fish steaks with capers on top and rocket salad on side. Sprinkle some olive oil on the rocket salad before serving.

FRIDAY:

Zucchini-risotto

Zucchini, 2 small

Yellow onion, 1 medium minced

Risotto rice 2 cups

Chicken stock 5 cups

Butter 4 tbsp

Parmesan cheese, ½ cup grated

1. Melt 2 tbsp of butter in a large pan and add the onion. Allow it soften for 4 minutes, then add the rice and cook for another 3 minutes on low heat. Add the chicken stock and cover. Let the risotto cook on medium temperature for 20 minutes. Don’t forget to stir occasionally and add more water if the chicken stock evaporates too quickly.

2. Whilst the risotto is cooking, cut the zucchinis in 3 pieces and shave thin slices in lengthways. If you don’t have a very large skillet, you may want to cook the zucchinis in many patches.

3. Melt 1 tbsp of butter in a non-stick skillet and fry the zucchinis for about 3 minutes on both sides on quite high heat. They can get little brown!

4. Once the risotto is cooked, stir in Parmesan cheese and divide on four plates. Roll the zucchini slices on top.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Green salad for side

Rosemary, 4 tbsp

Garlic, 1

Chickpeas in can, 300 g

Mixed crunchy salad leaves, 200 g

Honey melon, ½

Rocket leaves 250g

Capers, 4 tbsp

Zucchini, 2 small

Yellow onion, 1 medium

Pecorino, 1 cup grated

Butter, 1 small (ideally unsalted)

Halloumi cheese, 350 g

Pork chops 4 pcs

Swordfish steaks 4 pcs