So last weekend I decided to chronicle my main meals for blogging purposes. I once read somewhere that the majority of people only eat twelve different meals in rotation for the most part. I don't know whether that is true or not, but it would be a damn shame when there are so many possibilities out there. My main problem when it comes to meal planning is too much choice!
Friday night was a mustard salmon fillet with celeriac and pea mash the recipe to which can be found here. Salmon reminds me of a five foot tall ballerina with a mean left hook - you think of it as very delicate only to be matched with equally delicate flavours, but it more than stood up to the wholegrain mustard topping. I liked the mash too; I sometimes find celeriac a bit much, but here it is blended with potatoes which tempers the flavour somewhat. The sweet peas were a welcome addition. Total damage pointswise? 6 - which is pretty good going for a substantial meal.
Saturday's dinner was a bit heavier pointswise - roast chicken breast, couscous and new season asparagus tossed in lemon, butter and a little mustard, all for 11.5 points. The main reason for this was the chicken breast, purchased from our local farm shop; it was significantly bigger than the WW "average" portion and had the gloriously crispy, salty skin left on to boot. But this amazing piece of meat - so different from the anemic pieces of chicken you often found in the supermarkets - is worth the sacrifice. It just tastes so amazingly....chickeney! This combination of ingredients is a great favourite of ours at this time of the year with asparagus in season. The couscous soaks up the buttery juices and is the perfect foil for the meat and vegetables.
For some reason, D and I seldom eat Sunday lunch. It wasn't a massive institution in my house when I was growing up and so is not a habit I ever got into - although I appreciate a good roast dinner, of course. Anyway, we had some duck legs lurking in the freezer that we decided to roast up, and thought it sounded a bit Sunday lunchish, so for once we indulged. The duck legs were slow roasted in red wine and redcurrant jelly to make a sweet gravy, and we served it with mashed potato and slow braised red cabbage and apple. This was 9.5 points and basically kept us going for the rest of the day with no need for anything but the lightest supper. I'd check out duck legs if I were you - these worked out at 4.5 points a portion, the meat is succulent and delicious and they are far cheaper than breasts.