Well, 'champ' but I've bastardised it for my own means and called it 'chump' so as not to insult the traditional dish!
Mashed potatoes are great but chump is even better and squeezes some greens in.
Boil potatoes until soft - add sweet potato if you're feeling fancy, or celeriac or Jerusalem (f)artichokes*. There must be normal potatoes too though.
5 minutes before you drain them to mash, add a couple of handfuls of shredded spring greens (or cabbage, or sprouts).
If you fancy it you can also fry some leeks and/or chopped bacon while the potatoes are cooking.
Drain the veg and add some salt, pepper, a knob of butter and a splash of milk (use dairy free if vegan). You can also add a bit of mustard or horseradish or some herbs if you want.
Mash it all up and stop in the fried bits if you made them. It's great with sausages and gravy.
If you have any leftover, put it in the fridge then fry it the next day to make bubble and squeak or mix in some tinned fish and make fish cakes.
*jerusalem artichokes are often called artichokes because they give you serious wind! But it's so worth it. Supermarkets never seem to have them but local shops sometimes do and the market too. If the wind bit worries you then try to find some winter savoury herb as that cancels the wind effect.
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Saturday, May 20, 2017
Freezing is fun!
For the last few years, I've had a rubbish fridge that kept freezing salad and milk with one of those little freezer compartments that randomly melted things. I kept forgetting to tell my landlady about it but was so glad when I finally remembered and she swiftly got me a new one with an actual freezer bit at the bottom. This may sound very boring if you have never been stuck with a crap fridge but, wow, the revelation!!!! So, I've got a bit obsessed with how I can use this freezer for better cooking and less waste. Here's what I've re/discovered.
Batches - when I make a big batch of something, I put portions in freezer bags and then put one in the fridge the night before I want to eat it if I know I'm going to be in a rush that night or need something to reheat at work for lunch. No more eating the same thing for days until it's finished. It's sort of like a ready meal but will probably taste much better and will definitely be better for you.
Pizza bases - dinner in 15 mins and a great way to use up ends of things.
Frozen veg - peas are back in my life at last. And having some broccoli is very useful if you don't have any fresh greens and can't be bothered to go to the shop.
Veg scraps - I'm wasting loads less by freezing them for stock.
Bread - if I'm going away for a few days then I put any left over bread or pitta in there and then toast it another day.
Frozen smoothies - in a vague hope that summer is on its way, I made a smoothie then put it into one of those little plastic iced lolly moulds.
Fruit - there are little bags of chopped bananas and some frozen berries (cheaper than fresh but only useful if being mashed) for super fast smoothies.
Veggie sausages - unlike meat ones, they can be cooked from frozen. Great if you get a sudden urge for bangers and mash.
Fish & meat - when you buy fish or meat, you often have more than you need for one meal. And you don't necessarily want to eat it again the next day. I've been cooking one and freezing the other. Fish can be cooked straight from dozen but meat needs to thaw properly in the fridge overnight first.
Batches - when I make a big batch of something, I put portions in freezer bags and then put one in the fridge the night before I want to eat it if I know I'm going to be in a rush that night or need something to reheat at work for lunch. No more eating the same thing for days until it's finished. It's sort of like a ready meal but will probably taste much better and will definitely be better for you.
Pizza bases - dinner in 15 mins and a great way to use up ends of things.
Frozen veg - peas are back in my life at last. And having some broccoli is very useful if you don't have any fresh greens and can't be bothered to go to the shop.
Veg scraps - I'm wasting loads less by freezing them for stock.
Bread - if I'm going away for a few days then I put any left over bread or pitta in there and then toast it another day.
Frozen smoothies - in a vague hope that summer is on its way, I made a smoothie then put it into one of those little plastic iced lolly moulds.
Fruit - there are little bags of chopped bananas and some frozen berries (cheaper than fresh but only useful if being mashed) for super fast smoothies.
Veggie sausages - unlike meat ones, they can be cooked from frozen. Great if you get a sudden urge for bangers and mash.
Fish & meat - when you buy fish or meat, you often have more than you need for one meal. And you don't necessarily want to eat it again the next day. I've been cooking one and freezing the other. Fish can be cooked straight from dozen but meat needs to thaw properly in the fridge overnight first.
Homemade stock
Whenever you are cooking with vegetables, there is usually a little heap of peelings and odd ends created and you will probably have some wilting herbs in the back of the fridge that didn't get used up. And if you are a meat or fish eater and eat things on the bone, you will have a pile of bones left over.
Rather than putting these in your compost bin (or worse, rubbish bin), turn them into magical stock! Keep a bag in the freezer (separate ones for veg, meat bones and fish bones) and keep adding to it. When you have a full bag it's stock time. making stock on a miserable day when you don't plan on going out for a couple of hours is actually quite nice - and makes the kitchen smell amazing!
Veg stock:
Tip the veg bits into a large saucepan and cover with water (about 2 inches higher than the veg). Add a few peppercorns, some bay leaves, herb stalks or whatever you want. Boil it and then let it simmer for about 2 hours on a low heat. Strain it into another vessel (don't do what I often o by mistake and strain into the sink, forgetting that its the water I want to keep, not the veg!). Then freeze portions of this is takeaway containers or freezer bags - about 500ml each but nothing's exact.
Fish stock:
As above but particularly good with dill, aniseed or tarragon. Add some veg scraps too. Fennel and lemon rinds are particularly good.
Meat stock:
As with the fish but even better if you roast the bones off in the oven first as it intensifies the flavour.
Now you never need a stock cube again and you can make endless soups and stews. Cooking rice in stock is great too.
Rather than putting these in your compost bin (or worse, rubbish bin), turn them into magical stock! Keep a bag in the freezer (separate ones for veg, meat bones and fish bones) and keep adding to it. When you have a full bag it's stock time. making stock on a miserable day when you don't plan on going out for a couple of hours is actually quite nice - and makes the kitchen smell amazing!
Veg stock:
Tip the veg bits into a large saucepan and cover with water (about 2 inches higher than the veg). Add a few peppercorns, some bay leaves, herb stalks or whatever you want. Boil it and then let it simmer for about 2 hours on a low heat. Strain it into another vessel (don't do what I often o by mistake and strain into the sink, forgetting that its the water I want to keep, not the veg!). Then freeze portions of this is takeaway containers or freezer bags - about 500ml each but nothing's exact.
Fish stock:
As above but particularly good with dill, aniseed or tarragon. Add some veg scraps too. Fennel and lemon rinds are particularly good.
Meat stock:
As with the fish but even better if you roast the bones off in the oven first as it intensifies the flavour.
Now you never need a stock cube again and you can make endless soups and stews. Cooking rice in stock is great too.
Super cheap batch cooking with TVP
TVP (or textured vegetable protein) is about £2 for a big bag from Holland & Barratt. It replaces minced beef (or other meat) in cooking. £2 of minced beef will make about 2 portions. £2 of TVP makes 28!!!!
Basic recipe (for 4 portions):
TVP
1 onion
2 garlic cloves
Tinned tomatoes
extras:
carrots
celery
courgettes
kidney beans
lentils
spices
herbs
Soak 50g TVP in 150ml water for about 10 mins.
Chop and gently cook 1 onion & 2 cloves of garlic. with a bit of salt and pepper. If you want to squeeze some veg in, now is the time to add a finely chopped carrot and 2 celery sticks. Then add the mince and a tin of chopped tomatoes. It's that simple.
Now you can turn it into all sorts of things. To make it a bit 'meatier', add an OXO cube, a teaspoon of marmite or some dark sauce such as Worcestershire, Soy or Tamarind.
If you add a tin of red kidney beans, some chilli powder and serve it with rice, you have Chilli.
Add peas and carrots (or any other veg), cover in mashed potato and cook in the oven until golden, it's cottage pie.
Herb it up with some oregano and serve it with spaghetti and you have bolognese.
Layer your bolognese with white sauce, cheese and pasta sheets and it's suddenly a lasagna.
Cook it with diced potatoes, swedes or turnips and wrap it in pastry and it's a pasty.
You can add pretty much any spices or herbs to change the seasoning and then bulk it out with different veg or pulses and completely change the meal.
Basic recipe (for 4 portions):
TVP
1 onion
2 garlic cloves
Tinned tomatoes
extras:
carrots
celery
courgettes
kidney beans
lentils
spices
herbs
Soak 50g TVP in 150ml water for about 10 mins.
Chop and gently cook 1 onion & 2 cloves of garlic. with a bit of salt and pepper. If you want to squeeze some veg in, now is the time to add a finely chopped carrot and 2 celery sticks. Then add the mince and a tin of chopped tomatoes. It's that simple.
Now you can turn it into all sorts of things. To make it a bit 'meatier', add an OXO cube, a teaspoon of marmite or some dark sauce such as Worcestershire, Soy or Tamarind.
If you add a tin of red kidney beans, some chilli powder and serve it with rice, you have Chilli.
Add peas and carrots (or any other veg), cover in mashed potato and cook in the oven until golden, it's cottage pie.
Herb it up with some oregano and serve it with spaghetti and you have bolognese.
Layer your bolognese with white sauce, cheese and pasta sheets and it's suddenly a lasagna.
Cook it with diced potatoes, swedes or turnips and wrap it in pastry and it's a pasty.
You can add pretty much any spices or herbs to change the seasoning and then bulk it out with different veg or pulses and completely change the meal.
Tuesday, February 17, 2015
Vitamin Wheat
This is fast, adaptable and good for using bits of veg up. Quantities here are for 2-3 meals.
2 mugs of bulgar wheat or couscous (or cooked rice)
1 small onion
1-2 cloves of garlic, sliced
A handful of chopped dried fruit (optional but things like cranberries, apricots, sultanas...)
About 10 cherry tomatoes, halved
1 apple, chopped
A slosh of cider (or water)
Other things you can add:
1 courgette, diced
1 pepper, diced
2 sticks of celery, chopped
3 handfuls Quorn chunks
a bit of cubed feta
Chickpeas
Dressing:
a glug of olive oil
juice of a lemon
handful of chopped parsley
half tsp cinnamon
half tsp cumin
half tsp sumac (optional)
half tsp advieh (optional)
chopped mint (optional)
Put the bulgar or couscous in a bowl and pour over boiling water until it is about a cm over the grains and cover with a plate for about 5-10 mins. If you are using dried fruit, add this too. Or cook the rice.
Meanwhile, cook the onions in a little oil until translucent. Add the quern here if using.
Add the garlic and other veg, a slosh of cider, and cook for about 10 mins or until they have softened and the veg (and quorn) has gone goldenish.
Tip it all into a big bowl with the grains and (add the feta now if using) and add the dressing stuff. Stir it all up and cover for 5 mins then serve.
You can leave leftovers to go cold and have it for lunch the next day.
2 mugs of bulgar wheat or couscous (or cooked rice)
1 small onion
1-2 cloves of garlic, sliced
A handful of chopped dried fruit (optional but things like cranberries, apricots, sultanas...)
About 10 cherry tomatoes, halved
1 apple, chopped
A slosh of cider (or water)
Other things you can add:
1 courgette, diced
1 pepper, diced
2 sticks of celery, chopped
3 handfuls Quorn chunks
a bit of cubed feta
Chickpeas
Dressing:
a glug of olive oil
juice of a lemon
handful of chopped parsley
half tsp cinnamon
half tsp cumin
half tsp sumac (optional)
half tsp advieh (optional)
chopped mint (optional)
Put the bulgar or couscous in a bowl and pour over boiling water until it is about a cm over the grains and cover with a plate for about 5-10 mins. If you are using dried fruit, add this too. Or cook the rice.
Meanwhile, cook the onions in a little oil until translucent. Add the quern here if using.
Add the garlic and other veg, a slosh of cider, and cook for about 10 mins or until they have softened and the veg (and quorn) has gone goldenish.
Tip it all into a big bowl with the grains and (add the feta now if using) and add the dressing stuff. Stir it all up and cover for 5 mins then serve.
You can leave leftovers to go cold and have it for lunch the next day.
Saturday, August 16, 2014
Daily Bread
Bread is the one thing that is eaten by almost everyone across the globe, since time began, in various guises. It's cheap to make, filling, useful for wrapping things up, dipping in things, mopping up sauces and even thickening things.
There are zillions of breads and it saddens me when I see that flabby, sufficated stuff they call 'bread' in the budget section in the supermarket. Yes, it's cheap, but it's not going to fill you up or give you any nutrients at all! Take 2 slices and squish them in your hand and they will shrink to the size of a walnut. It may only be 45p a loaf but I really think it's a bit of a false economy. It will make perhaps 8 sandwiches that will take twice as much to fill you up. And, if you are living on your own or just with one other person, do you actually finish the loaf? It's the one type of bread that doesn't have much use when it's stale as it goes mouldy rather than dry. Pitta bread is more filling and is often sold for £1 for 3 bags of 6. Which works out the same but far more tasty and satisfying! Also, as they're less bulky, you can buy 3 and freeze 2- they will grill/toast straight from the freezer.
They can be split in 2 and filled with all sorts for the ultimate sandwich, grilled and cut into slices for dipping and even split, baked with a drizzle of olive oil and crunched up to be used as croutons. Kebab at home?!
Pitta is my daily bread. Sometimes though, I buy or make a crusty loaf for a change but often find that I don't actually finish it and it starts to go stale. If this happens, it doesn't need to go to waste,
Breadcrumbs:
Dry the bread out in a very low oven then bash it up and store in an airtight container to use as a coating for things or to thicken things.
Bread pudding:
Beat 2 eggs and about half a pint of milk and pour this over ripped up old bread with about a tablespoon of sugar. You can add dried fruit, spices such as cinnamon, nutmeg, cardamom...or a splash of orange blossom water, a spoon of honey....
Munge it all up and bake in a greased baking tray of a suitable size for about half an hour or until it's set and golden on top. The oven should be at about 180.
When it's cooked, cool a little and cut into squares. You can have it hot immediately with ice cream, custard etc and then keep the others to have cold, wrapped in foil/cling film and in your bag for after lunch.
Leftover fresh herbs?
Salsa Verde
This is an ideal sauce to spoon on top of fish or have as a side for a BBQ. It will keep for a day or two in the fridge and if you have any leftover, you can use it in place of pesto for a super speedy and cheap pasta dish.
Handfuls of various fresh herbs ie coriander, parsley, mint, dill...
A splash of vinegar (cider, white wine, red wine...)
A glug of olive oil
A few anchovies (if you have them- you can use leftover anchovies to make bag a caude or stick them in other sauces etc)
A few capers (if you have them)
Salt and pepper to taste
Just whizz them all up in a food processor or mini chopper and keep tasting until you like it. It should be fresh and a little tart and salty.
Stock
Stock is easy to make and you can freeze it for later uses. It tastes so much better than those dry stock cubes and is an excellent way to use up odds and ends to transform a soup or casserole on a rainy day when you have very little money left.
Leftover herb stalks/leaves
Veg peelings/old carrot ends, celery ends etc (any veg you have lurking about except potatoes really)
About 5-10 peppercorns
A couple of whole garlic cloves
An onion cut into wedges (no need to peel)
Any bones from recent meat OR fish heads/tails - you can keep this veggie or make it from a chicken carcass or for future fish sauces with fish heads, making it a perfect way to use every bit of your previous meal.
You can also chuck in allspice berries, a chilli, a cinnamon stick etc; you can tweak it however you like depending on your taste and what you have in the cupboard!
Put the whole lot in a big pan and cover with water. Bring it to the boil and then turn down the heat and let it simmer for about an hour, loosely covered.
Strain it into a jug to decant into freezer bags or plastic pots to freeze when cool. Be careful to strain it into a jug rather than down the sink by accident, as I have done so many times!
Frozen
If you buy a big bunch of herbs it's cheaper and then you can freeze what you don't use first time for future use. This only really works with tender herb such as mint, parsley, coriander, tarragon...
Just wash, chop and put in a freezer bag. It's a good idea to label it as all herbs look pretty much the same when frozen.
Dried
Dried herbs taste different to fresh or frozen but are really useful in cooked dishes. This is a good way not to waste anything and is cheaper than buying them already dried. Especially if you grew them yourself in the first place!
Rinse then pat dry a bunch of the same herb with the stalks on. Tie a piece of string around the bottom of the stalks and then hang up somewhere warmish and dry until they are completely dry and crispy. Either leave them where they dangle or store them in airtight containers to lengthen their life.
Frozen
If you buy a big bunch of herbs it's cheaper and then you can freeze what you don't use first time for future use. This only really works with tender herb such as mint, parsley, coriander, tarragon...
Just wash, chop and put in a freezer bag. It's a good idea to label it as all herbs look pretty much the same when frozen.
Dried
Dried herbs taste different to fresh or frozen but are really useful in cooked dishes. This is a good way not to waste anything and is cheaper than buying them already dried. Especially if you grew them yourself in the first place!
Rinse then pat dry a bunch of the same herb with the stalks on. Tie a piece of string around the bottom of the stalks and then hang up somewhere warmish and dry until they are completely dry and crispy. Either leave them where they dangle or store them in airtight containers to lengthen their life.
Monday, April 28, 2014
Labneh
I buy strained yoghurt by the kilo and, if I have the urge for something thicker to go with things (or I have leftover yoghurt), turn half the pot into Labneh. The cheapest place to buy good yoghurt is in fact local middle eastern shops or your corner shop if you are in London.
Labneh is a middle eastern soft cheese, a bit like Philadelphia but less clawing. Lower in fat and baddies too if you make your own from low fat yoghurt. You can even flavour it with herbs.
All you need is about 500g strained, natural yoghurt, a pinch of salt and a muslin. And a bit of string.
Line a colander with the muslin over a bowl or the sink and plop in the yogurt, with the salt well mixed in (I make this when I have half a pot left and just mix the salt in the pot). Now is the moment to add dried herbs if you want such as thyme or sumac. Gather the corners of the muslin so that the yoghurt can't escape and twist it together. You can now either put the whole thing in the fridge overnight (in the colander and bowl to catch the whey) or, tie the package up with string and dangle it from the taps over the sink. In the morning, you will have a load of cheese that will keep for about a week in the fridge, covered. It's particularly good in wraps!
Subscribe to:
Posts (Atom)