Weekly Menu for September 6th: Fried like my Brains

This week’s menu shows off a few ways to make the most of food by frying it. We’re not necessarily talking about deep fried mars-bars here, just things that appreciate a gently vibrant sizzle. From smoky fish fritters, to a gentle pasta salad and a punchy breakfast dish I’m sure your taste-buds will thank you, and I’m sure your heart will grant you a pass this week.

What’s fresh at the market this week

Although tomatoes and sweet peppers still dominate, this week I’m going to show off some other things cropping up just now, including Avocado Squash, Grapes and Fresh Ginger.

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

  • 2 oz Agretti
  • 2 Anaheim Peppers
  • 1 Avocado Squash
  • 1/2 Baguette
  • 2 Chorizo Sausages
  • 1 Bunch Cilantro
  • 1 Cob Corn
  • 1 Bunch Edamame
  • 2 Eggs
  • About an inch of Fresh Ginger
  • 3 cloves Garlic
  • 1 bunch Grapes
  • Half a bunch of Mint
  • 6 Onions
  • Half a Bunch of Parsley
  • 8 Small Bell Peppers
  • 1 Small Eggplant
  • Half a Smoked Chili
  • 8 oz Smoked Fish Fillet
  • 6 Tomatillos

Dry Goods and speciality stuff

  • 1 Teaspoon Chili Flakes
  • 6 oz Mozzarella
  • 1 Teaspoon Paprika
  • 6 oz Pasta
  • A small handful of Sliced Almonds

Other bits and bobs

  • 2 pinches Baking Powder
  • 1 Bay Leaf
  • 1 oz Cornflour
  • 2 oz Flour
  • 2 Lemons
  • 2 Limes
  • 1 pint Milk
  • 6 Tablespoons Red Wine Vinegar

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