1 week batch preparation with September vegetables (1/8)

Before you start, you should know that there are 2 options for artichoke hearts in the Monday salad:

  • Option 1: you eat artichokes on Sunday night and keep the hearts for the salad. The fresh artichoke is sensitive and can only be stored for 24 hours in the refrigerator.
  • Option 2: you buy artichoke hearts (in a jar, tin or marinated).

1- To cut the vegetables

Dice the artichoke hearts. Peel and grate 8 carrots. Store carrots and artichokes in the fridge for Monday salad. Peel and cut the other 4 carrots into pieces. Peel, seed, remove the fibrous parts and dice the butternut squash. You can keep the pumpkin seeds and dry them to add them to many preparations (salads, desserts, granola…). Remove the cap from the eggplant and remove the seeds. Cut it into pieces. Seed and cut 1 pepper into strips (for the curry) and the other two into cubes (for the prawns). Peel and cut the potatoes into large cubes. Rinse them. Peel and slice the onion, shallot and garlic clove, making sure to separate the slices well. Crush the hazelnuts.

2- Prepare Duck Parmentier with Butternut Squash

In a large pot of water (start cold), boil the potatoes and half of the butternut squash (cooking will take about 20 to 30 minutes). When the pieces are tender, they are taken out of the water, drained, and then passed through a potato masher. Add 10 cl of milk, salt and pepper. Blend to make a smooth puree. While the potato and squash pieces are cooking, heat the duck legs in a bain-marie to degrease them. Tear the pieces, remove the skin and bones. Place the meat on a paper towel to absorb the remaining excess fat. Preheat the oven to 210°C (th. 7). Place the duck in a gratin dish, sprinkle with chopped shallots and 2 teaspoons of parsley. Spread the mash on top. Sprinkle with crushed hazelnuts (all cooked) and grated cheese. Bake for 30 minutes, including 5 minutes in grill mode at the end of cooking to brown the top.

3- During the preparation of Parmentier

Cook the pasta

In a large pot of salted boiling water, cook all the tagliatelle. Once cooked, let them cool to room temperature.

Prepare veggie curry

Pour a splash of olive oil into a pan. Add 2 cloves of garlic and 1 chopped onion. Pour in 1 teaspoon of ginger and the pepper slices and aubergine pieces. Cook for 5 minutes. Add 1 tbsp curry paste, mix and cook for 2 minutes. Then add cubes of half a butternut squash, 200 g chickpeas (rinsed and drained), 20 cl water and 20 cl coconut milk. Bring to a boil and then continue to cook for 30 minutes on low heat. Stir occasionally and add water if necessary. When ready, let it cool to room temperature, then place the preparation in an airtight container in the freezer.

Prepare the dressing for the Monday salad

In an airtight container, season with salt and pepper. Add 1 level tablespoon of old fashioned mustard. Pour 1 tablespoon of balsamic vinegar, then 1 tablespoon of canola oil and 2 tablespoons of olive oil. Add parsley. Mix. Store in the refrigerator.

4- Prepare the prawns a la cardinale and the salmon tagliatelle

At this step, all previous steps must be completed. Take out 2 pans. In one, prepare the prawns, in the other the salmon. Pour a drizzle of olive oil into each pan of prawns and add 2 chopped shallots. In the pan for the prawns, place the carrots and the remaining sliced ​​peppers. Add 1 can of tomato pulp and the prawns. Salt pepper. Stir and watch the cooking for 15 minutes (use a timer). In the other pan, deglaze with 10 cl of dry white wine. Wait for the boiling to resume and add 1 tablespoon of lemon juice, 50 cl of light cream, dill. Add salt and pepper. Add the salmon fillets and cook over low heat for 15 minutes. When the prawns in the second pan are cooked, pour in 10 cl of dry white wine and sauté on high heat for 5 minutes. Once cooked, allow these two preparations to cool to room temperature. Then place half of the tagliatelle in an airtight container and add the shrimp preparation. In another container, place the other half of the tagliatelle and the salmon preparation. Put them in the freezer.

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