This week we'll teach you how to make a delicious broth and use it in a wide variety of dishes, from couscous to meat stews, all for less than 20 euros!
This week's menu
MONDAY: Tabbouleh
TUESDAY: Aztec Soup
WEDNESDAY: Carrot and parsnip cream
THURSDAY: Burritos
FRIDAY: Stewed veal with couscous
If you already know how our weekly menus work, continue with the menu here .
Whether you're new to our Weekly Menu or need a reminder, here are the 3 commandments of the Weekly Menu so that the next hour and a half of your life isn't a hell of absolute confusion.
The 3 Commandments of the Weekly Menu:
1. The instructions are divided into 3 parts
- Pre-preparation: where we will prepare the ingredients (wash, cut, chop...) to be able to use them.
- Preparation: the most important part of the process, where we will cook the elements of each dish.
- Conclusion: where we'll explain how much to heat each dish and how to consume it.
2. The instructions are written as a Work Order
A work order is the method used in professional kitchens to optimize preparation processes: taking advantage of cooking times to prepare other dishes, and using each preparation for more than one recipe. That is, instead of explaining how to prepare each day's meal individually, we'll explain the steps to follow to obtain 5 Tupperware containers at the end of the process. You won't always get the Tupperware containers in order; one week you might start preparing Thursday's container and end with Monday's. Don't worry, the order of the Tupperware containers doesn't alter the product. Even so, we recommend reading the entire instructions before starting to cook so you know what's going on.
3. One preparation is not the same as a dish.
Read each step carefully before putting everything in a single container in case you need to RESERVE some of the sauce/chicken for another day's meal. Otherwise, you'll find yourself two hours later trying to salvage potatoes from the sauce on the first day's chicken.
And remember, this menu can be for as many people as you want! Just select the number of servings you want by clicking on QUANTITY , and the list of ingredients will automatically multiply.
1.1 Meat for the broth
Clean the meat for the broth with cold water.
1.2 Spring Onion
• Separate the green part of the spring onion and chop it very finely. Cut the white part into halves.
1.3 Cucumber
• Dice half a cucumber for the tabbouleh and cut the other half into sticks for the burrito.
1.4 Tomatoes
• Cut 3 tomatoes in half.
• Cut one of the halves into cubes for the tabbouleh.
• Cut another half into sticks for the burrito.
1.5 Avocado
• Peel and dice an avocado.
1.6 Fresh herbs
• Finely chop the cilantro with a knife.
• In another bowl, finely chop the parsley with a knife.
1.7 Cheese
• Cut 50g of the cheese into cubes and grate the remaining 30g.
1.8 Tortilla
• Cut a tortilla into strips.
2.1 Broth
• Place the vegetables and meat at the bottom of a pot, cover with cold water, about 5 cm above the vegetables, about 2.5 l.
• Bring to a boil and cook for at least 1.5-3 hours, depending on how much time you have available. The longer the time, the more flavor. If it reduces too much, add a little water until you get about 750 ml.
• When ready, remove and set aside the carrot and parsnip.
• On the other hand, separate and shred the chicken meat.
• In a separate container, separate and shred the beef.
• Finally, strain the rest and reserve the broth
2.2 Sauce
• Place the halved spring onions, halved tomatoes, and whole garlic cloves on a baking tray.
• Brown in the oven using the grill setting at maximum power until the vegetables are slightly charred on top, approximately 30 minutes.
• When they're ready, place them in a blender and blend them with a splash of oil and salt to taste.
• Pour the sauce into a pot and cook until it reduces by about a third. Cover it while it simmers, as it splatters quite a bit. Taste and add a pinch of sugar if it's too acidic.
2.3 Couscous
• Place 160g of couscous in a bowl, a dash of olive oil, a pinch of salt and 320ml of the broth we are cooking (although it has not been cooking for long yet, it will give it more flavor than if we simply used boiling water).
• Cover with plastic wrap and set aside.
2.4 Tabbouleh
• In the MONDAY container , mix half of the couscous with the diced cucumber and tomato. Add the chopped parsley, half of the cilantro, and the sliced green onion.
• In a small container, prepare the dressing with olive oil, salt, and a squeeze of lime juice. Place it along with the previous container in the refrigerator.
2.5 Wheat tortillas
• Cover one of the tortillas with grated cheese and place it in the oven to gratinate for 5 minutes.
• Remove from the oven and cut into squares.
• On the other hand, dry the tortilla strips you cut in step 1.8 in the microwave in 30-second intervals, moving them a little during each interval so they don't burn.
From here you need the broth to be ready:
2.6 Aztec Soup
• In the TUESDAY container , mix 1/3 of the sauce with 2/3 of the broth. Also add a tablespoon of creme fraiche and chopped chives.
• In another container, place the remaining ingredients to serve with the soup at the last minute: the microwave-dehydrated tortilla strips, the cheese and diced avocado, the cilantro, and the lime. Store the second container along with the TUESDAY container in the refrigerator.
2.7 Carrot and parsnip cream
• Blend the carrots and parsnip with the remaining stock (⅓) and 70 ml of creme fraiche, season with salt and pepper to taste.
• Pour into the container WEDNESDAY .
• Place the tortilla squares with cheese in a separate container. Store everything in the refrigerator.
2.8 Chicken Burritos • Place all of these ingredients
in the THURSDAY container: the shredded chicken from step 2.1, the lettuce, the cucumber cut into sticks, the tomato cut into sticks, and the avocado.
• Place the sour cream and ⅓ of the salsa in separate containers. You can also add it directly to the previous container if you don't mind it being premixed.
• Store a tortilla in a separate container or bag to prevent it from getting damp, and place it in the refrigerator.
2.9 Beef Stew
• Stew the shredded beef from the broth with ⅓ of the sauce in a pan for 5 minutes.
• Place the other half of the couscous in the FRIDAY Tupperware , top with the beef stew, and top with chopped spring onion. Wait for it to cool and then refrigerate.
MONDAY
Tabbouleh
Just take it out of the fridge, dress it, and eat it as is.
TUESDAY
Aztec Soup
Heat the broth only in the microwave for 1 minute and combine it with the garnish.
WEDNESDAY
Carrot and parsnip cream
Microwave the cream for 1 minute and serve the cheese squares on top.
THURSDAY
Chicken Burritos
Build the burrito by filling the tortilla with the chopped ingredients, add sauces to taste, and eat cold.
FRIDAY
Stewed veal with couscous
Heat it up in the microwave for a minute and enjoy, it's Friday!
