Weekly Menu for October 11th: Fall into Fall

Along with a strangely monsoon-like day, we’ve also had our first proper jacket weather this week. This is a time to enjoy the beginnings of fall cooking – rich meaty stews and the delicious aroma of baked dinners…

What’s fresh at the market this week

A wonderful bounty of seasonal produce featuring loaves and fish (and vegetables) that might not quite feed the five thousand but will certainly keep you full throughout the week. It’s a good time to start using these great root vegetables and robust greens in the first cold weather soup of the year

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

  • Half a bunch Carrots
  • 6 Chillies, medium
  • Half a bunch Cilantro
  • 2 Confit Duck Legs
  • 2 Eggplant
  • 2 Fish
  • 8 cloves Garlic
  • Half a bunch Kale
  • 6 Sprigs Mint
  • 1 Bunch Mizuna
  • 2 Onions
  • 6 small Peppers
  • 6 Scallions
  • 2 Sweet Potato
  • Half a bunch Thai Basil
  • 4 sprigs Thyme
  • 12 oz Tomatoes

Dry Goods and speciality stuff

  • 2 pieces Banana Leaf
  • 2 Teaspoons Coconut Oil
  • 0.8 oz Dried Porcini
  • 2 Tablespoons Fish Sauce
  • 2 inches Ginger
  • 6 Kaffir Lime Leaves
  • 4 Limes
  • 4 oz Mozzarella
  • 1 oz Parmesan
  • 1 handful Peanuts
  • Half a cup of Pearled Barley
  • 2 Teaspoons Rice Vinegar
  • 1 cup Sticky Rice
  • 2 teaspoons Za’atar

Other bits and bobs

  • 4 cups Chicken Stock
  • 2 stalks Lemongrass
  • 2 Teaspoons Sugar

 

 

 

 

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