Sunday is a good day to do some work on my PhD. After messing about for the morning I cycled off to the office with my lunchbox full of treats.
Banana cake, figs, banana, honey-encrusted macadamia nuts and apple slices. I took a side jar of yogurt to schlorp over the top of the fruit when I got to work. Yummo!
For dinner Morgan and I made BBQ roast kangaroo. We cooked the mini-roasts by searing the roo on both sides for a couple of minutes and then covering the lid of the BBQ for 25mins on a low heat. Once off the heat wrap in foil and let sit for 10mins before slicing. Cooking times are similar to the same amount of medium-rare beef, but without the damage to the Aussie environment! :)
I served roasted sweet potato and butternut pumpkin in rosemary and olive oil (30mins on 180 degree oven). I made a quick rocket salad with lime juice and olive oil. Plus chickpeas and quinoa on the side.
1 cup quinoa
1 tin chickpeas
2 cups beef stock
3 tbsp sour cream
3 cloves of garlic finely chopped
1 red onion finely chopped
handful of olives finely chopped
simmer quinoa, chickpeas 1/2 garlic and stock for 5mins (covered). Add red onion, sour cream and remaining garlic and simmer for 10mins. Take off heat and add olives and pepper to taste.
Serve roast kangaroo with sides, cranberry sauce and Dijon mustard
What you're going to see on this blog is some repetition of ingredients. This is what happens when you're a real person with a finite kitchen and fresh produce.
Some items get used over and over again until they're used up. Sorry if it seems predictable! luckily we get a new box of exciting ingredients each week to experiment with.
Speaking of exciting ingredients. I've begun storing my vegetables inside these crisper snap-lock bags. They let the ethylene out, which helps prevent spoilage. I reuse the same bags over and over again. They really help keep all my produce fresh.