I’m going to start posting up the weekly menu that me and the wife do before our weekly shop. The main reason we do this is so we know exactly what to buy and it stops us overspending. It also stops me from missing half the ingredients I need for the days that I’m cooking, however I still miss the odd one and I sometimes can’t think what to cook until I see it in the shop. Maybe Seabass will be on a half price offer or maybe that cut of meat cries out “EAT ME!” and sometimes (usually) it’s because what I had planned to cook isn’t available.
What I intend to do here is pick one or two of the planned dishes for the week and do them as a recipe. It also gives you the chance to request that I cover a specific dish. Don’t get any ideas about asking that I cover everything on the menu – it’s not going to happen.
You will notice I often miss out the weekends as I like to cook things fresh, so I sometimes leave that until later in the week. It’s also one of the reasons why I generally do fish and seafood dishes at the start of the week. Another reason is that I like to do quick recipes during the week, I don’t like spending hours in the kitchen after doing a days work. The upcoming purchase of a pressure cooker might change all that though. I’ve also got all the goodies I brought back from Malaysia to work through so I’ve got a few ideas coming…
So without further ado, here is the first weekly menu on Gin & Yang:
| Monday | Nothing |
| Tuesday | Bacon, Leek and Mushroom Linguine |
| Wednesday | Hainanese Chicken Rice (*) |
| Thursday | Bacon, Cheese and Chilli Burgers with a burger relish |
| Friday | Ribeye Steak with Carrots and Veg |
| Saturday | Baked Egg with Polenta Fritters, Roast Tomato and Fried Chicken |
| Sunday | TBA |
(*) This will be my recipe inspired by Hainanese Chicken Rice.
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