~ Menu ~
Bread & Dripping!
Recently, having cooked roast beef and made gravy, I found I had a little beefy juice left and nearly threw it away! Me! A moment of utter madness. Luckily I caught myself just in time and put it in the fridge in a little pot. I thought I might stir it into the next beef stew or soup or something but then I remembered bread and dripping. So today, whilst preparing a simple lunch of bread and cheese I tried my beefy goo to see if it was as good as I remember from when I was little. It is quite good actually, especially with a little sea salt.
I have had three spontaneous dinners in a row. Often I plan
and cook the manly meals of the day and then at the last minute I think,
plaintively, “Hmm, what about me?”.
Usually, of course, I come up with something just fine. So here are the last three evening meals I have eaten which demonstrate pretty well, I feel, how scraps and leftovers can be combined to make something really worth eating. Which is why I wrote this book!!
Usually, of course, I come up with something just fine. So here are the last three evening meals I have eaten which demonstrate pretty well, I feel, how scraps and leftovers can be combined to make something really worth eating. Which is why I wrote this book!!
1. Lamb & Quinoa Pilaf
Whilst looking in the freezer for something sausagey
with which to make Toad in the Hole I found a little frozen quinoa and a
sandwich bag of frozen chickpeas which gave me An Idea.
Having cooked 4 lamb shanks the night before, when there are only 3 of us, I stripped the meat from the leftover shank and kept it together with most of its lush winey gravy. For my dinner I heated up the quinoa and chickpeas in the leftover gravy but, sadly, it was a little blah. I stirred in a spoonful of Spicy Red Onion Marmalade by The Cherry Tree (which you can read about here) and Geronimo-ish, I just needed to add crunchy sea salt and black pepper to achieve yum! I don’t think I need give a recipe and I didn’t even take a picture!
Having cooked 4 lamb shanks the night before, when there are only 3 of us, I stripped the meat from the leftover shank and kept it together with most of its lush winey gravy. For my dinner I heated up the quinoa and chickpeas in the leftover gravy but, sadly, it was a little blah. I stirred in a spoonful of Spicy Red Onion Marmalade by The Cherry Tree (which you can read about here) and Geronimo-ish, I just needed to add crunchy sea salt and black pepper to achieve yum! I don’t think I need give a recipe and I didn’t even take a picture!
2. Chilli con a bit of Carne
When making Mince & Dumplings for the men I had a little too much meat, even for them! This I transferred to a clean pan I added …
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Some cumin, black pepper, garlic paste and cooked together for a few
minutes before adding …
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A few kidney beans that I’d been wondering what to do with,
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A good dollop of Tesco’s Finest Whole Cherry Tomato & Chilli Pasta
Sauce which I always keep in the fridge.
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A little squirt of Sweet Chilli Sauce.
I use this in lots of dishes to slightly sweeten in the way that I once
used a gastrique for
flavouring soups, stews, sauces, etc.
I simmered it all together for 10
minutes or so and ate it with a little (leftover) basmati rice. I haven’t had Chilli con Carne for years and
it made a great change.
3. Haddock baked with Fridge Gleanings
Last night we were going to get fish ‘n’ chips but
after a long day at Trago couldn’t be bothered. I scoured the
freezer and came up with enough bits and pieces to do a rather fine mixed grill
for my men involving fillet steak, black pudding, free range sausages (what a sight
they must be roaming wild!) and smoky bacon and, for me, some frozen
haddock. So I did have fish and chips
after all but my fish was lightly fried in seasoned flour and finished by
baking for few minutes on a bed of fridge gleanings; cherry tomatoes, red
onion, medium hot sliced fresh chilli and crumbled chorizo which I cooked together
a little before I added the fish. A
good dollop of roasted garlic mayonnaise completed my meal and I am so glad I
can cook!
Food Pairing
I occurs to me, and I’m not surprised because I knew it anyway, that the reason I can whip up such yummy meals with no planning is that I know what goes with what; for instance lamb and chickpeas, chorizo and cod (and haddock!) etc.
In my book Creative Ways to Use Up Leftovers, not only do I give every recipe, good idea, cook's treat and handy hint i can think of for 450 potential leftovers I also give advice on food pairing aka what goes with what. Read more here.
