My colleague Sal has been raving about ‘Hungry Mondays’ meals for a few months now, so last Friday we decided to place an order to have a few packs delivered to work on Monday.
Hungry Mondays began last year by chef Omar Andrade who was frustrated that he was only able to make money whilst the restaurant was open, so he came up with the brilliant idea to slow-cook food overnight and sell it to busy people the following day.
Each week, top chefs slow-cooks two different dishes for a minimum of 12 hours then details are posted online so that Sydney-siders can either pick it up at Sydney locations for $9 (per portion) or have it delivered to your door for $10. Honestly, what a bargain for restaurant meals!
This week’s options were 16 hour Mexican Chicken with fire roasted peppers, tomatoes with rice and beans and/or 18 hour Braised Lamb with red wine jus sided by house churned parsley butter, peas and potatoes.
I ordered one of each option and Peter & I had both of them for dinner last night.
The recommended heating instruction is to bring the water to boil, turn the heat off and place the vacuum sealed bags in the hot water for 6 minutes. As we used one pot for the two bags, we placed it in for 10 minutes. However, the food was still slightly lukewarm so we microwaved it for 30 seconds.
Both the Mexican Chicken and Braised Lamb had intense flavours and tasted delicious – the Mexican Chicken was my favourite out of the two, it wasn’t as spicy as I had expected and the rice was soft and fluffy once I used my spoon to mix it round a bit. The lamb dish had good flavours and I even enjoyed eating my green peas!
These take-home meals are nothing like the those frozen meals that you can buy from supermarkets. I love the concept of being able to dig into gourmet restaurant meals in the comfort of my own home at affordable prices. Thanks Sal for recommending this, I look forward to more Hungry Mondays!