Feature

Scrap saviours

G Magazine

For a quick revamp of your leftovers, Richard Cornish shares three of his favourite old recipes.

Bubble and Squeak

Bubble and squeak.

Kedgeree

Kedgeree.

Leftover veggie soup

Leftover veggie soup.

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Bubble and squeak

This is the classic Monday night dish after the Sunday roast. Left over vegetables are cooked in butter a little seasoning to create warming winter comfort food. Left over cabbage, cauliflower or any member of this family adds a healthy tang to the dish.

Ingredients:
2-3 cups of cooked mixed roast
vegetables such potato, pumpkin,
swede, carrot and/or parsnip.
2-3 cups of cooked cabbage, broccoli,
cauliflower, brussel sprouts
and/or kale.
4 tablespoons of butter or extra
virgin oil
Small handful of parsley,
finely chopped
Teaspoon fresh thyme leaves
Salt and pepper for seasoning

Chop any of the root vegetable into 1 cm cubes if necessary. Coarsely chop the other vegetables if necessary. Heat the butter or oil in a heavy based 22cm skillet or frying pan and add the vegetables, add the thyme and parsley and gently push down. After a few minutes it should have formed a crust, turn the mix over and break it up. Push down again and allow to cook for a further few minutes and when a crust forms repeat the process. The idea is the cook up the mix in the hot oil, turn and mix so there is an spread of ‘mushy’ bits and ‘crunchy’ bits. Depending on how moist the vegetables are it should take about 20 minute. Season and heat whilst still hot.

Kedgeree

This is a dish that’s a leftover from the days of the British Raj. Rice, fish, some egg and a little bit of curry for zing. It’s also great for using left over take-away Indian where you can substitute half the cooked rice for cooked lentils. The addition of fish is a good hit of Omega 3.

Ingredients:
1 medium onion, peeled
4 tablespoons of extra virgin olive oil
4 hard boiled eggs, peeled
1 tablespoon mild curry paste
(or curry powder)
250 g of canned, smoked or fresh
sardines, or any leftover fish
4 cups of cooked rice
1 lemon, cut into wedges

Cut the onion in half crossways. Flat side down very finely slice the onion. In a large heavy bottomed saucepan heat the olive oil of a medium high heat. Cook the onion until it is golden brown and the fine ends begin to caramelise, stirring regularly. Meanwhile peel the eggs, coarsely chop three and slice the fourth. Add the curry paste to the onions and stir through. Flake the fish and stir through the onions, add the egg and when hot add the rice. Continue to cook mixing continuously so all the ingredients are mixed through and the rice hot. When hot, check the seasoning and serve in a preheated dish. Arrange the sliced eggs over the top and serve with the lemon wedges.

Leftover veggie soup

It could be the day before pay day and all that is left in the fridge are some rather uninspiring looking vegies. Here’s a way of making a great healthy soup that relies on what most people have in their cupboards and fridge. The final addition of some fresh lemon juice and fresh herbs if you have them gives a bright clean finish

Ingredients:
2 tablespoons of oil
1 onion or leek, finely chopped
1 cup of chopped carrot
1 cup of chopped celery
2 cloves of garlic, chopped
1 litre of stock
1 large potato or a cup of 1 cm cubed
peeled pumpkin
1 cup chopped cabbage/ broccoli/
cauliflower
1 tin chopped tomatoes
salt and pepper
I lemon
Small handful of finely chopped parsley

Heat the oil in a medium heavy based saucepan over a medium to high heat and add the chopped onion. Cook stirring for 5 minutes or until soft then add the chopped carrot and celery. Continue to cook for 10 -15 minutes or until the carrot gets a little colour. Add the garlic, cook for a few minutes then add the stock. Add the potato, chopped cabbage and tomatoes. Turn the heat to high and when boiling reduce the heat to a simmer. Cook for 10-15 minutes or until the potato is soft. Check for seasoning. Pour into four warmed bowls and serve with a squeeze of lemon juice and some parsley. The addition of a few herbs early on will add more flavour. This will keep in an airtight container in the fridge for several days. Feel free to get creative with your vegie ingredients, this above is simply a rough guide but use whatever you have and cook using the above methods.