It's the first #mealplanningmonday of February. How on earth did that happen?! 2013 is really flying past. Its Chinese New Year on Saturday and I decided to celebrate the year of the Snake by cooking from my Gok Cooks Chinese Cookbook. I thoroughly enjoyed the accompanying TV series and rushed to buy the book but shamefully have only actually cooked one recipe from it. Please confess if you also have recipe books which you've cooked little or nothing from. It will make me feel better.
First up a quick report back on last weeks meal plan. Loved my thrown together seafood risotto. The addition of pan fried scallops at the last minute really lifted the dish to another level. The sweetcorn fritters to accompany the Arbroath Smokie Croquettes were as good as we remembered. Must not leave it so long next time before making them. Slow Cooked Lamb Shanks were totally melt in the mouth. Perfect comfort food. As promised I'm sharing the recipe for our family favourite of Orange and Lemon Chicken.
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| Seafood Risotto |
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| Arbroath Smokie Croquettes with Sweetcorn Fritters |
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| Slow Cooked Lamb Shanks with Root Veg |
8 chicken thighs
2 oranges
zest and juice of 1 lemon
2 red onions
bunch of fresh thyme
4 heaped tablespoons marmalade
salt and pepper
250g Cous Cous
chicken stock cube
250g Cous Cous
chicken stock cube
Mix together the lemon zest and juice, 2 tablespoons of the marmalade, and the juice of one of the oranges.
Cut the remaining orange into wedges and do the same with the red onions.
Make two slashes in each chicken thigh and slip in a sprig of thyme.
Put the chicken into a large ovenproof dish and nestle the orange and onion wedges in between.
Pour over the juice mixture, spoon the remaining marmalade on top of each chicken thigh and season the whole dish with salt and pepper.
Cook at 200 degrees for 35 minutes.
Ten minutes before the chicken is ready make up the cous cous with 250ml of water and a chicken stock cube.
Before serving mix half of the juices through the cous cous along with a handful of thyme leaves.
Before serving mix half of the juices through the cous cous along with a handful of thyme leaves.
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| Orange and Lemon Chicken with Cous Cous |
Monday - Beef Broth and Soda Bread
Scotch Broth made with beef rib trim served with homemade Soda Bread
Tuesday - Poppa Wan's Simple Soy Glazed Chicken
This is the only dish I have previously made from the book. I'm going to serve it with the suggested Spicy Cucumber and Spring Onion Salad.
Wednesday - Super Speedy Noodles with Pork and Ginger
Stir fried pork fillet with egg noodles
Thursday - Spicy Stir Fried Prawns with Cashew Nuts
I'll be calming the spice down so the kids can eat this. Love Cashew nuts in food.
According to Gok this is quite simply one of the best things you will ever put in your mouth. Time will tell.
Saturday - Roasted duck with pancakes (shop bought!)
Foodie Loon is off to Murrayfield for the Scotland v Italy Rugby International today so it will just be the three of us. Perfect Saturday night in front of the TV food.
Sunday (Chinese New Year) - Prawn Chow Mein
Will add chicken to Goks recipe and serve up with prawn crackers, fortune cookies and Tsingtao beer.
Will add chicken to Goks recipe and serve up with prawn crackers, fortune cookies and Tsingtao beer.
Gung Hey Fat Choy!
A couple of link ups for this post. As always Mrs M's Meal Planning Monday which broke records again last week with 48 taking part. My Orange and Lemon Chicken would be a perfect way of using up any of last years marmalade if you have been making a new batch. As such I'm submitting it to the No Waste Food Challenge on Turquoise Lemons for which February's theme is Preserves.
