What is for dinner?

Here is what we are having for dinner next week...

Sunday - Salmon-Ginger Rice Bowl  After making this tonight I suggest you make a bit more of the marinade to pour over the salmon and cook the salmon in a parchment package at 425 degrees F for 11 minutes.

Monday - Chicken Feta Salad

Tuesday -  Dad is cooking, and won't tell me what he is making...

Wednesday - Spinach Soup with Creamy Potato Mustard Mash

Thursday - Dinner Out

Friday - Creamy Asparagus Soup with a Poached Egg

Saturday - Mustard Beef with Fennel - See Below for the Recipe



Mustard Beef with Fennel - Donna Hay Magazine, Issue #54
Serves 4

2 Tbsp lemon juice
1 Tbsp seeded mustard
1 Tbsp olive oil
2 cloves garlic, crushed
1 tsp caster sugar
1 Tbsp olive oil, extra
1 x 250g beef fillet, trimmed and thinly sliced
1 fennel bulb, sliced
2 bunches asparagus, halved and blanched
lemon wedges, to serve

1.  Place the lemon juice, mustard, olive oil, garlic, and sugar in a bowl and mix well to combine.  Set aside.

2.  Heat the extra olive oil in a wok over high heat until hot.  Add the beef in batches and cook, stirring for 30-45 seconds or until just brown and set aside.

3.  Add the fennel and asparagus and cook for 1-2 minutes. 

4.  Return the beef to the wok, add the mustard mixture and cook, stirring for 30 seconds. 

5.  Arrange on plates and serve with lemon wedges.