There is a little revolution happening in the food business.
Over the years many companies have tried and failed to supply people with ready made meals. Have you ever bought a ready made meal? Meals for two or meals for a family in cryvaced portions bought from a fridge and re-heated at home. A good time saving idea and so much better than takeaway or premade supermarket style food, but what is in them and how much are they? Who made them and what ingredients are they using? It’s also a way to loose the art of cooking, don’t you think? What if I told you the ingredients for this dish came in a bag supplied by a food company.
The bags are delivered on a specified day. They contain all of the food you need for several days along with recipes. That means no shopping and whoever gets home first cooks dinner! It’s very simple and it works. I got to try food bags from several companies last week and I will do a post with pictures of the food and recipes this week so you can see what you get and what you pay.
In the meantime I was thrown a bit of a challenge to create a dish with the contents of a food bag given to me at the launch of a cookbook by New Zealand’s Season 2 Master Chef winner, Nadia Lim. She’s the consulting chef at “My Food Bag” and together they have created a bright colourful book filled with straightforward fresh ideas and achievable recipes. My Food Bag’s mantra is organic and sustainable where possible, and local produce is checked carefully for seasonality and flavour.
You can make this yourself even without being given a food bag. Here’s some of the ingredients I had to use eggplant, organic Mirrool Creek Lamb rumps, artisan cherry vine tomatoes, Sami’s Kitchen Spices – shawarma and ras el hanout, McKenzie’s French Style lentils, almonds, herbs (mint, thyme, sage, rosemary and parsley). What would you create with these ingredients?
- 2 lamb Rumps I used Mirool Creek
- 1 tablespoon Sharwarma spice Mix
- 2 tablespoons cumin ground
- 1/2 teaspoon salt
- 60 ml olive oil
- 1 whole lemon zest of 1
- 375 gm French style lentils or 1 1/2 cups
- 1.25 litres water
- 60 m olive oil
- 1 small onion diced
- 100 gm baby spinach
- 250 gm Cherry Tomatoes halved
- 1 tablespoon Sami's Kitchen sharwarma spice
- 120 ml lemon Juice 6 tablespoons
- 1/2 bunch mint leaves picked
- 5 gm salt and pepper to taste
- 200 gm eggplant 1 large
- 3 tablespoon Tahini paste
- 60 ml lemon Juice 3 tablespoons
- 1/2 cup raw almonds chopped to serve
- 1/2 cup pomegranate seeds