As well as discovering and developing tasty recipes, we’re passionate about making your lives easier. That means we always try to think of ways to use leftovers; clever ingredient substitutions; or multi-use products that make your shop quicker and cheaper and your cupboard easier to organise. Here’s a few of our favourite tips from the last few issues…
Use leftover quinoa as a healthy coating for chicken goujons. Simply spread some cooked quinoa in a flat layer on a baking tray and bake at 180˚C/160˚C fan/gas mark 4 for 20-25 minutes until golden. Remove from the oven and allow to cool, then coat your goujons in flour, egg and crunchy quinoa.
The fennel things in life
Try baking some fennel seeds into your next batch of bread for an unusual flavour boost.
A dash of pistachio
Sprinkle leftover pistachios over a salad, or whizz together with fresh herbs, lemon juice, garlic and olive oil to make a simple sauce for chicken, fish, lamb chops or steak.
Make fresh herbs go further
We hate to see fresh herbs languishing in the fridge, so plan ahead and double-up! For instance, you can buy one packet of parsley and use it in both the Pan-fried Pork Chops and the Cobb Salad. Likewise, one packet of fresh basil will have you covered for both the Green Goddess Pitta Burgers and the Caprese quinoa bake.
Still got fresh herbs? Allow some butter to soften to room temperature. Mix in chopped fresh parsley and crushed garlic cloves. Keep the garlic butter in the fridge or freezer. Use as needed to cook steaks or stuff chicken Kiev, or spread on baguettes, wrap in tin foil and bake for 10 minutes for delicious garlic bread.
For more tips and tricks with herbs, check out our sage advice on the subject!
A pitta pizza for every occasion
Use wholemeal pittas, tomato purée and some grated cheese to make quick and easy pitta pizzas, which are perfect for lunch or an after school snack. The best bit? You can use up various other leftover ingredients as pizza toppings, including fresh chillies or chilli flakes, sweetcorn, spring onions, chicken, prawns, tomatoes, bacon or blue cheese, to name just a few!
Makin’ it Cajun
Sprinkle some Cajun seasoning over freshly-popped popcorn for a tasty twist. Alternatively, mix a little of the spice blend with leftover Greek yoghurt to make a tasty dip for crudités; this is also a great topper for a baked potato.
Extra rice = extra nice
Cook extra rice when making a dish like the Roasted Five-Spice Chicken Thighs and refrigerate it overnight. The following evening, make fried rice using extra soy sauce, spring onions and an egg. Enjoy as is, or add any chicken, pork, prawns or tofu you have in the house.
Alternatively, when you’re making the Veggie Burrito Bowls the extra can be used to make an easy Spanish-inspired rice another night. Sauté chopped onion, peppers, jalapeño and garlic in a little olive oil with some chilli powder and cumin, then stir in some chopped tomatoes (fresh or tinned) or passata. Add chorizo or beans, if desired, and garnish with leftover coriander.
Stir leftover lemon curd into some natural yoghurt for an easy, creamy dessert or breakfast, or mix with smashed meringues, blueberries and leftover cream for a lemony take on Eton mess.
Slice sweet potatoes lengthwise into 1cm-thick slices, brush with a little oil and toast in a sandwich press until just tender. Top the sweet potato toast with sliced tomato, avocado and spring onion, or any other toppings you prefer.
Finish the fry off
If you’ve got leftover sausages, toss them alongside some halved baby potatoes, mushrooms, cherry tomatoes and onions in a little oil and roast all together for a simple, tasty one-pan dinner.
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