Weekly Menu for September 20th: Chillies!

Fresh Chillies

I found the draw of the fresh chillies from Eckerton Hill Farm irresistible this week so I set out to craft three different meals that all had a bit of kick to them. Even though only one of them is actually a curry they all have just a little bit of heat to them. Or a lot if you like; it’s totally up to you and your tastebuds!

What’s fresh at the market this week

As we have cooler weather and the nights draw in it’s a good time to heat up our roundup of seasonal produce with a range of fresh chillies. Along with some late season pea-greens, incredible littleneck clams and juicy concord grapes we have another great bounty on our hands.

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

At the market

  • 1 or 2 Chillies, Hot
  • 1 or 2 Chillies, Medium
  • 1 or 2 Chillies, Mild
  • 2 Eggs
  • 10 Cloves Garlic
  • 12 oz Lima Beans
  • 18 Littleneck Clams
  • 2 Handfuls Okra
  • Half a bunch of Parsley
  • 1 Handfuls Pea Greens
  • 2 Radishes
  • 1 Red Oak Leaf Lettuce
  • 10 San Marzano Tomatoes

Dry Goods and speciality stuff

  • 6 Small Red Onions
  • Half a Teaspoon Amchoor
  • 2 pinches Asafoetida
  • Half a Teaspoon Cumin Seeds
  • Half a Teaspoon Garam Masala
  • 1 Teaspoons Ground Coriander
  • Half a Teaspoon Ground Cumin
  • Half a Teaspoon Ground Ginger
  • 8 oz Linguini
  • 4 oz Paneer
  • Half a Cup Pearled Farro

Other bits and bobs

  • 2 Teaspoons Dijon Mustard
  • 8 oz Smoked Bacon
  • A quarter cup of White Wine
  • 10 Tablespoons White Wine Vinegar

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