Using Leftovers

It’s that time of the week again when the fridge is starting to look a bit bare and the little pots of leftovers are taking over the middle shelf. A few boiled potatoes here, a cooked chicken breast there, some soup, half a bag of leaves (spinach or similar, NOT leaves from the garden), maybe a bit of cream or a dribble of wine in the bottom the bottle. I often find myself looking blankly at this collection of bits and bobs wondering what the hell I can make out of them to tingle my taste buds.

At the weekend I made a delicious gnocchi (Italian potato dumplings) in a creamy sauce served with watercress and homemade pesto. The gnocci and pesto were long gone but there were some leeks, and marscapone cheese left from the sauce. Combined with a handful of watercress, some garlic leaves, a sliced cooked chicken breast and some new potatoes from last nights dinner they made a very quick, tasty dinner.

Simply slice and sweat the leek for a a few moments to soften (add some water if they look like they are browning, you don’t want them brown) before adding the watercress and garlic leaves. Add a splash of wine if you have some and about a tablespoon of marscapone cheese. Add the sliced chicken and season with salt and pepper. Serve with new potatoes.

For a vegetarian option you could leave out the chicken, add more greens and brocolli, and maybe even a sprinkle of toasted nuts.



Leftover Roast Pork with Noodles

Got Sunday leftovers? Try tossing some left over sliced roast meat with egg noodles, crunchy bean sprouts, fresh leeks and nuts in a warming ginger, chilli and garlic  and you have a super tasty meal in minutes.

  • 150g Roast Pork cut into 1cm pieces
  • 50g sliced baby leeks
  • 50g cashew nuts
  • 200g bean sprouts
  • One portion of egg noodles cooked as per the packet instructions
  • Teaspoon of oil (for frying)
  • Teaspoon of sugar
  • One clove of garlic (grated)
  • 2cm piece of fresh ginger (grated)
  • 2cm piece of fresh red chilli (sliced thinly)
  • Pinch of salt
  • 3 tablespoons light soy sauce

Soy Sauce with garlic, ginger and chilliIn a small bowl mix  together the sugar, salt, garlic, ginger, soy sauce and red chilli. Set to one side.

Cook the egg noodles according to the packet directions (usually three minutes in boiling water), drain and set aside.

In a wok or frying pan hLeekseat the oil. Add the bean sprouts and leeks and cook for one minute before adding the pork.

Pour over the soy sauce mixture, toss the leeks, bean sprouts and pork in the sauce to ensure an even coverage. CRoast Pork and Noodlesook for a further three minutes before adding the cashew nuts and the egg noodles, toss again and cook for one more minute before serving.

This will serve two as a light meal or one as a good sized main course.