1 Week of Super Simplified Group Cooking to Save Even More Time (1/8)

1- For cutting the vegetables (15 minutes preparation)

Rinse the vegetables. Peel and cut the carrots into pieces (8 on one side and 4 on the other). Peel and cut the potatoes into cubes (4 on one side and 4 on the other). Rinse them to remove the starch. Peel and chop the onion (set aside for preparation) and the garlic cloves (which you will also set aside). Rinse the red lentils.

2- Boil the chicken casserole (5 minutes prep, 20 minutes cooking)

In a pressure cooker, sauté 1 onion and fry the 4 chicken legs. Add salt and pepper. Add 8 sliced ​​carrots and 5 potatoes, also sliced. Fry everything for 2 minutes. Add 20 cl of water, 1 small can of tomato paste, as well as 2 minced cloves of garlic, 1 bunch of bay leaf, 1 bunch of thyme and 1 bunch of parsley. Depending on your taste, you can also add 1 teaspoon of curry powder. Close the pressure cooker and let it cook. As soon as the steam comes out, reduce the heat and continue cooking for 20 minutes. Then let cool to room temperature and place the preparation in an airtight container in the refrigerator.

3- Boil the rice and the remaining potatoes (5 minutes preparation, cooking at the same time as the chicken casserole)

While the chicken casserole is cooking, boil the remaining potatoes. To do this, put them in a container with cold water and put it on the stove. Pierce the potato cubes to check for doneness. When they are ready, pass them through a potato press, add 150 ml of milk, salt, pepper, mix and set aside. Cook the rice also in a pot of boiling water. Allow to cool and then divide into two equal parts. Place a portion for 4 people (about 600g of cooked rice) in an airtight container in the fridge. It will serve as a side dish on Tuesday’s cod.

4- Prepare parmentier (5 minutes prep, 35 minutes cooking)

Steam 4 cod fillets for 15 minutes. Put the rest in the freezer. Preheat the oven to 180°C (th. 6). When the fillets are cooked, crush them in a bowl and mix with 2 minced cloves of garlic and chopped parsley. Place the preparation in the bottom of a gratin pan. Add mashed potatoes on top. Sprinkle with lumps of butter and breadcrumbs, then bake for 20 minutes. When done, let cool to room temperature, then cover the bowl and place in the freezer.

5- Prepare the vegetable crumble and the coral lentils (15 minutes prep, 55 minutes cooking)

While the parmentier is cooking, sauté 1 onion, 1 level teaspoon of ginger, 1 level teaspoon of curry powder and 1 clove of garlic in olive oil for 5 minutes in a sauté pan. Add 4 chopped carrots. Salt, pepper and cook for 10 minutes. Add 1 small can of tomato paste, 200ml of coconut cream and 200g of red lentils. Let it simmer for 10 minutes on low heat. During this cooking time, prepare the shortcrust pastry by mixing with your fingers 100g of flour and 60g of soft butter to form a shortcrust pastry. Pour the carrot and lentil mixture into a baking dish and top with the crumb dough. When the parmentier is baked and removed from the oven, bake the crumble for 30 minutes at 180°C (th. 6). When finished cooking, let cool to room temperature, wrap in cling film and place in the freezer.

6 – Prepare the Dahl lentils (5 minutes prep, 20 minutes cooking while the crumble cooks)

While the crumble is cooking, sauté 1 onion and 1 minced clove of garlic in a drizzle of olive oil in a saucepan. Add half a teaspoon of ginger, half a teaspoon of cumin and half a teaspoon of turmeric. Pour 200 g of coral lentils then 2 times their volume in water. Let it cook for 10 minutes. Add 1 tablespoon of tomato puree and 200 ml of coconut milk and continue to cook for 10 minutes. Allow to cool to room temperature. Mix with the portion of rice that was not placed in the freezer and place the entire preparation in an airtight container in the freezer.

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