Midwinter cooking over the past weeks – I take 1 to lunch each I've cooked one meal each week, each about 6 portions:
2 x Corned silverside (braised with water, vinegar, cloves, peppercorns, onion) with Brussels sprouts cooked in same water;
1 x Lamb shoulder (slowcooked in a tomato based) with baked cauliflower seasoned with garlic, onion, rosemary;
1 x Stirfry beef and broccolini;
2 x Sheetpan bake of pork chipolatas and cauli in pesto;
2 x Turkey mince, capsicum, mushies in tomatoes with my own texmex mix and a few tablespoons of a new jar of Chipotle in Adobo sauce;
6 x Lasagne with a homemade beef ragout, bechemel using ricotta, and grilled zucchini slices used instead of pasta, topped with pecorino.
by GnTforyouandme