One list, five meals




Want to make your mid-week dinner routine easier? Simply buy everything on the grocery list below and you have all the ingredients you need to create five simple, nutritious meals. If you only want to cook one of the recipes, follow Michelle Darmody’s easy-to-use colour-coded guide — for the Day One dinner, buy the ingredients marked with a red circle in the shopping list and so on. Now you can toss those take-out menus for good. Enjoy!



MONDAY

Turkey Caesar with leftover Blue Cheese

Serves 4

4 thick slices of leftover bread

3 cloves of garlic

1 tbsp of olive oil

2 anchovies

150g of parmesan, finely grated

4 tbsp of mayonnaise

1 tbsp of white wine vinegar

1 large romaine or cos lettuce, leaves washed and pulled apart

400g of leftover turkey, chopped

180g of blue cheese, cut into chunks

Rub the bread slices with two of the garlic cloves and cut them into cubes. Toss in the olive oil, season and bake in the oven until they are crispy.

Blitz together the remaining clove of garlic with the anchovies, parmesan, mayonnaise and vinegar.

Toss the turkey in the dressing so that it is completely coated.

Place the lettuce leaves in to four bowls and toss them gently with the blue cheese, turkey and croutons.

TUESDAY

Turkey and Ham Hash

Serves 4

A dash of rapeseed oil

700g of left over potatoes, diced

1 onion, chopped

2 leeks, white parts chopped rough green discarded

200g of leftover turkey, shredded

100g of leftover ham, chopped

4 eggs

2 tbsp of creme fraiche

A sprinkling of smoked paprika

A bunch of parsley, chopped

Heat the oil in a pan and fry the onion until it is turning translucent. Add the leeks and continue frying until they have softened. Add the potato, turkey and ham and stir until they are browning on the outside and heated through. Season to taste.

Fry each of the eggs, I prefer to keep the yolk runny.

Serve the hash with the fried eggs on top and spoon of the creme fraîche. Finish with a generous sprinkling of both the parsley and paprika.

WEDNESDAY

Leftover Turkey Noodles

Serves 4

Noodles for 4

A dash of sesame oil

4 cloves of garlic, chopped

A thumb sized piece of ginger, peeled and chopped

1 red chilli, sliced

2 carrots, sliced

400g of leftover turkey, shredded

3 tbsp of madras curry powder

1 tsp of turmeric

2 tbsp of soya sauce

2 tbsp of sherry

200 mls of stock

180g of bean-shoots — optional

A handful of spinach

Put the noodles on to boil in slightly salted water and drain when cooked.

Heat the oil and sauté the garlic, ginger, chilli and carrots until the carrots are beginning to soften. Add the turkey to pan and stir fry for another 30 seconds. Add the madras, turmeric, soya sauce and sherry and stir. Add the stock and cook until everything is heated through. Taste and season.

Stir in the bean shoots and spinach just before serving.

THURSDAY

Turkey Melt

Serves 4

8 thick slices of leftover turkey

8 slices of bread

3 tbsp of mayonnaise

2 tsp of mustard

180g of smoked Gubbeen cheese, grated

2 pinches of smoked paprika

Toast the bread lightly on both sides. Mix the mayonnaise and mustard together.

Spread the bread with the mayonnaise and top with a slice of turkey. Sprinkle the cheese on top and place back under the grill until the cheese has completely melted. Sprinkle with the paprika or some tabasco sauce.

FRIDAY

Left over Ham and Potato Cakes

Serves 4

A dash of olive oil

2 onions, chopped

4 cloves of garlic, finely chopped

700g of potatoes, mashed

180g of ham, chopped

2 eggs, lightly beaten

A bunch of parsley, chopped

2 tsp of mustard

Flour for dusting

2 tbsp of chutney

Heat a dash of oil and sauté the onion until it is translucent and then add the garlic. Continue frying until the garlic is turning golden.

Pour the onion and garlic into the potatoes and stir in the ham, parsley, mustard and eggs until everything is well combined.

Form into eight separate balls and flatten slightly. Roll in flour.

Grill under a warm grill until golden on one side. Turn them all over and grill on the second side until that too is golden and they are cooked through.

Serve with a spoon of chutney and either bread or salad.


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