I have decided I like Thursday the best.
The transition to full-time work has given me additional appreciation of the end of the week. The correct combination of a full day of hard work, plus that hint of Friday in the air, can only mean good things.
One year in, the novelty of coming home on a weeknight after work (and not needing to study) has also rekindled my enjoyment for cooking and sharing weeknight meals.
I get a lot of satisfaction an excitement from planning meals for friends - considering the season, finding what’s in the pantry and discovering the diner’s inclinations. This usually means checking-in during the afternoon to find the evening’s meat preferences from the protein-fiend plus one. My skills in picking up on said meat cravings have significantly improved over the past few months – gaining a 90% hit rate in ‘pick the protein’. The preference on this Thursday evening, is Lamb.
I tend to favour a variety of colours and textures in vegetables, with the meat taking a supporting role.
However, considering the appetite of the aforementioned fiend, the focus tends to be #allofthemeat, some solid carbohydrates and plenty of sauce.
Lamb with Oregano and Red Onion, Capsicum Sauce – some sautéed capsicum with chickpeas and olives (note: current chickpea loving), Minty Peas with Goats Cheese and Zucchini, Roasted Carrots with Couscous, currants and almonds and some pita and olive bread to mop it all up.
Usually washed down with a solid adventure of the Pixar variety. And the wine.
With a Thursday evening well spent, bring on Friday.
Roasted Carrots with Couscous, Currants and Almonds.
Serves 4-6 as a side dish
Preheat oven to 220 degrees.
Allowing 1 carrot per person, Slice carrots to 0.5cm and place on a lined baking tray or roasting dish.
Drizzle with olive oil, a big crack of salt and pepper and sprinkle with ground cumin. Place in oven and roast for approx. 20-25 minutes – turning or tossing them once.
Meanwhile, cook 1 cup of couscous, or quinoa, according to packet directions. While still warm, mix in 1 tsp of butter, ½ cup of currants and ½ cup of slivered almonds. Mix through a handful of chopped, fresh mint leaves. Top with Roasted Carrots, a crumble of marinated Goats Cheese or Feta and some extra mint leaves.