1 Week of Batch Cooking with September Vegetables (1/8)

Before you begin, know that Monday Salad has 2 options for Artichoke Hearts:

  • Option 1: You eat the artichokes on Sunday evening and keep the hearts to add to the salad. In fact, fresh artichokes are sensitive and can only be refrigerated for 24 hours.
  • Option 2: You buy artichoke hearts (jarred, canned or marinated).

1- For cutting vegetables

Dice the artichoke hearts. Peel 8 carrots. Store carrots and artichokes in the fridge for a Monday salad. Peel and dice the remaining 4 carrots. Peel, remove the seeds, fibrous parts and cut the butternut squash into cubes. You can keep pumpkin seeds and dry them to add to many preparations (salads, desserts, granola…). Remove the cap from the eggplant and chop it. Cut into pieces. Cut 1 chilli (for the curry) and the remaining two into cubes (for the prawns). Peel the potatoes and cut them into large cubes. Wash them. Peel and chop the onion, shallot and garlic clove, taking care to separate the slices well. Grind the hazelnuts.

2- Prepare Duck Parmentier with Butternut Squash

In a large pot of water (start cold), cook the potatoes and half the butternut squash (cooking will take about 20 to 30 minutes). When the pieces are tender, take them out of the water, drain them, then pass them through a potato masher. Add 10cl milk, salt and pepper. Blend to a smooth puree. While the potatoes and squash pieces are cooking, reheat the duck legs in a bain-marie to reduce. Cut into pieces, remove skin and bones. Place the meat on a paper towel to absorb the remaining excess fat. Preheat the oven to 210°C (th. 7). In a gratin dish, place duck, sprinkle with minced shallot and 2 teaspoons parsley. Spread the mash on top. Sprinkle with ground hazelnuts (all prepared) and grated cheese. Bake for 30 minutes, including 5 minutes of cooking time to brown the top in grill mode.

3- Parmentier cooking time

Cook the pasta

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

Prepare the veggie curry

Drizzle olive oil in a pan. Add 2 cloves of garlic and 1 minced onion. Add 1 teaspoon of powdered ginger and chilli flakes and eggplant slices. Let it cook for 5 minutes. Add 1 tablespoon of curry paste, mix and cook for 2 minutes. Then add half a butternut squash cube, 200g chickpeas (washed and drained), 20cl water and 20cl coconut milk. Bring to the boil then continue cooking on low heat for 30 minutes. Stir occasionally and add water if necessary. When ready, let cool to room temperature, then place the preparation in an airtight container in the freezer.

Prepare the dressing for the salad on Monday

In an airtight container, season with salt and pepper. Add 1 tablespoon old mustard. Pour in 1 tablespoon balsamic vinegar, then 1 tablespoon rapeseed oil and 2 tablespoons olive oil. Add the parsley. Store the mix in the fridge.

4- Prepare Shrimp a la Cardinale and Salmon Tagliatelle

In this step, all previous steps should be completed. Take out 2 pans. In one you will prepare the shrimp, in the other the salmon. In each pan of shrimp, drizzle olive oil and place 2 mince. Place the carrots and remaining chopped peppers in the pan for the shrimp. Add 1 can tomato pulp and shrimp. Salt pepper. Stir and watch cook for 15 minutes (use a timer). Meanwhile, in another 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 salmon cubes and cook on low heat for 15 minutes. When the prawns are cooked in another pan, pour in 10cl of dry white wine and fry on high heat for 5 minutes. Once boiled, 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 bowl, place the remaining half of the tagliatelle and the salmon preparation. Keep them in the fridge.

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