#481 Northern 10Aug2020

COOKS NOTES + SUBSTITUTES:

Almond Hummus recipe here.
Boiled Eggs recipe here.
Buttermilk: substitute lime or lemon juice. Or greek yoghurt.
Cashew Yoghurt recipe here.
Chickpea Burgers recipe here.
Cooked Protein Ideas quick pulled chicken, meat, sausages, lentils, chickpeas, boiled eggs, canned tuna or other fish, bacon.
Dairy-Free Pesto recipe here.
Pesto recipe here.
Steamed Rice recipe here.
Zucchini Burgers recipe here.

Unless otherwise stated all cans are 400g / 14oz.
Standard bag of salad = approx 150g (5oz).

‘PREP AHEAD’ POSSIBILITIES

Here are suggestions for things you can possibly prepare ahead. They’re just suggestions though so please don’t feel like you need to devote your weekend to getting these steps done! It’s totally up to you.

[1] Curry Stuffed Eggplant with Yoghurt
EGGPLANT (30 minutes)
The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas etc can also be prepared and stored in the fridge up to a week (for the meat) or 2 weeks for the rest. Filling can be frozen.

[2] Summer Sausages with Pea & Pesto Mash
SAUSAGES (30 minutes)
Sausages can be poached ahead and kept for 1-2 weeks in the fridge or frozen. Pesto pea mash can also be made ahead and ‘fridged’ or frozen. Just allow to come to room temp before using.

INGREDIENT STORAGE Best Practices

Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.

VEGGIES
frozen peas – in the freezer in the packaging they were purchased in.
avocado – store at room temperature to avoid browning. Once cut, cover the surface with cling wrap and store in the fridge. Keeping the stone in the cut avocado helps.
salad leaves / baby spinach – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
basil – store in a plastic bag in the fridge for 1-2 days. For longer storage wash and spin dry the leaves in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge. For long term make pesto or basil oil.
eggplant – in the fridge wrapped in a plastic bag.
chillies – in the fridge wrapped in a plastic bag.
lemons – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.

PROTEIN
chicken – in the fridge in the packaging it was purchased in.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
fish fillets – in the fridge. Get your fishmonger to pack them with a small bag of ice to keep as cold as possible.
sausages – in the fridge in the packaging they were purchased in.

DAIRY
buttermilk – in the fridge in the packaging it was purchased in.
goats cheese – in the fridge in the packaging it was purchased in.
parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.
yoghurt – in the fridge in the packaging it was purchased in.