Betty and David along with their 3 teenage boys found themselves eating the same food week in, week out.
For one day a week Hussein used to cook kosher dishes for this busy family with three growing boys with big appetites. Hussein plans the menu and emails the shopping list to Betty; to meet kosher standards Betty orders all the ingredients and Hussein cooks in the family kitchen. Dishes are stored in the fridge and freezer to ensure food for the whole week.
Hussein works once each week and the average weekly charge is $275 for his time.
Creamed corn chowder
Chicken tagine with date, lemon and coriander
Roast monkfish with tomato, lemon, onion and parsley
Japanese mixed cabbage salad
Pasta, broccoli cherry tomato and pea salad
Green beans and chum sum salad
Sweet potato, red onion and feta cheese
Ginger and pear cake
Apples stuffed with mixed nuts, served with custard