Meat weekly menu 17/2020

Tacos with Clementine Salsa!

by Fattig.student
Meat
30 min
Tacos with Clementine Salsa!

ingredients

  • 3 x clementine
  • 1/2 x red onion
  • 1 clove garlic
  • 1 x red chili
  • 1/4 pack fresh coriander
  • 200 g minced meat
  • 1/2 pack taco spice mix
  • 4 x tortillas
  • 1/2 pack corn
  • 1/2 x cucumber
  • 1/3 pack spinach
  • 3/4 dl crème fraîche

method

  1. Peel the clementines and chop the red onion, garlic, chili and coriander.
  2. Add all the chopped ingredients to a saucepan with a splash of water and cook for about 15 minutes. Use an immersion blender to mash everything until smooth.
  3. Fry minced meat together with taco seasoning in a frying pan.
  4. Heat the tortillas according to the instructions on the package.
  5. Fill tortillas with minced meat, spinach, diced cucumber, corn, clementine salsa and a dollop of creme fraiche.

Cauliflower and Chickpea Curry

by Fattig.student
Vegetarian
30 min
Cauliflower and Chickpea Curry

ingredients

  • 1 dl rice
  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x cauliflower
  • 1 tsp curry spice
  • 1 tsp salt
  • 3/4 dl crème fraîche
  • 1 dl water
  • 200 g chickpeas
  • 1/3 pack spinach
  • 1/4 pack fresh coriander

method

  1. For this dinner we'll be using the clementine salsa which was made earlier in the weekly menu.
  2. Boil rice according to the instructions on the package.
  3. Mince the garlic and red onion, and cut the cauliflower into bouquets.
  4. Fry garlic, red onion and cauliflower bouquets in a saucepan with oil or butter until the onion is soft. Add curry and salt, and cook for about 1 more minute.
  5. Add clementine salsa, creme fraiche and water and cook for about 10 minutes.
  6. Add the chickpeas and spinach toward the end, and top with finely chopped coriander. Serve with rice.

Chickpea Salad with Clementines and Coriander Dressing

by Fattig.student
Vegetarian
40 min
Chickpea Salad with Clementines and Coriander Dressing

ingredients

  • 200 g chickpeas
  • 1/2 x cauliflower
  • 1 tbsp olive oil
  • 1/2 tsp curry spice
  • 1/2 tsp garlic salt
  • 1 clove garlic
  • 1/4 pack fresh coriander
  • 3/4 dl crème fraîche
  • 1/2 x red onion
  • 1/2 x cucumber
  • 1 x clementine
  • 1/3 pack spinach

method

  1. Drain the chickpeas and rinse them well. Allow the chickpeas to dry in a kitchen towel.
  2. Chop cauliflower into bouquets and place on a baking tray lined with baking paper together with the chickpeas.
  3. Season with curry spice, garlic salt and oil and mix together. Bake in the middle of the oven at 225 degrees celsius for about 15 minutes.
  4. Make coriander dressing. Mince the garlic and coriander. Add to a bowl with creme fraiche. Stir and season with salt and pepper.
  5. Slice the red onion and cucumber into semicircles. Peel and separate the clementine slices.
  6. Fill a plate with spinach, red onion, cucumber, clementines, chickpeas and cauliflower. Top with coriander dressing.

Chili con Carne with Homemade Tortilla Chips

by Fattig.student
Meat
40 min
Chili con Carne with Homemade Tortilla Chips

ingredients

  • 1 dl rice
  • 200 g minced meat
  • 1 pack taco spice mix
  • 1/2 x red onion
  • 400 g diced tomatoes
  • 3 dl water
  • 3 x tortillas
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 pack corn
  • 1/2 pack fresh coriander
  • 3/4 dl crème fraîche

method

  1. Boil rice according to the instructions on the package.
  2. Dice the red onion and add to a saucepan with some oil. Fry the onion until soft.
  3. Add vegan mince and taco seasoning and cook until the mince is properly cooked. Add diced tomatoes and water and cook for about 15 minutes.
  4. Make tortilla chips by brushing the tortillas with oil and sprinkling with salt. Slice each tortilla into 6 parts, and place on a baking tray with baking paper.
  5. Bake the tortilla chips in the middle of the oven at 190 degrees celsius for about 5-8 minutes, until the tortilla chips are golden around the edes. Don't worry if they're not crispy yest - they'll crisp up as they cool down afterward.
  6. Add the corn to the chili at the very end. Top with finely chopped coriander.
  7. Serve the chili over rice with homemade tortilla chips and a dollop of creme fraiche.
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