Day Three in Sydney and a continuation of Holiday Meal Planning.

I had to do a small shopping top up last night, I bought more bread, eggs, rocket and a massive bunch of coriander. Most of which is already gone. I’m going to have to hit the supermarket again in the next day or so.

Meal Plan Day Three
Breakfast – scrambled egg with bacon and coriander on toast
Lunch – chicken caeser style salad wraps
Dinner – bean and sausage bake with green salad

Scrambled Egg with Bacon and Corianer on Toast
8 eggs
2 rashers bacon, thinly sliced
1 small tomato, diced
squeeze orange juice
1/2 cup grated cheese
5 mushrooms, sliced
bunch coriander, chopped
seasoning
butter for frying
Whisk all except coriander and butter together. Pour into hot, buttered pan and constantly stir. add coriander and seasoning right at the end. Don’t cook all the moisture out. I usually turn the heat off at the end and just let the heat of the pan finish the cooking for me. This is delicious. The coriander gives it a real kick. I would have added a dash of tabasco as well had I any on hand.

Chicken Caeser Style Salad
leftover roast chook, cut into bite sized pieces
parmesan, shaved
rocket
hard boiled egg, sliced
avocado
caesar dressing
red onion, cut into small pieces
red capsicum, cut into small pieces
mountain bread
Toss it all together! Don’t put it into the mountain bread until immediately before eating or the bread will go soggy.

Bean and Sausage Bake with Green Salad
1 tin borlotti beans
5 good quality sausages (I used beef and feta)
2 medium potatoes, diced
2 medium tomatoes, diced
good splosh of red wine
sprinkle Italian spicy seasoning (another one I found in the cupboard)
splash worcestershire sauce

I pre-cooked this. Squeeze meat out of sausage skins in bite sized chunks. Combine all ingredients in baking dish and bake at 180 degrees for 30 minutes or until everything is cooked through. Then I covered with foil and added a little water (about 1/4 cup) to reheat in a moderate oven for serving with green salad. I also threw in about half a cup of leftover lentil salad from yesterday plus the remaining bit of feta that I hadn’t used in the lentil salad. It added a real kick. This dish was actually far tastier than I had anticipated. Seconds were had all round. Super cheap too.