Sunday night growing up would not too infrequently, yet still affectionately, be referred to as a ‘raid the fridge’ supper night. Usually because we had (over) indulged at a family lunch and probably didn’t really need anything too substantial in the evening before going back to school.
I like nothing more than making a meal from what appears to be a few leftover bits from the fridge. Not just because I HATE WASTE and it is basically a free meal, but more often than not, these bowls end up being packed with different flavours and taste really good.
A few evenings ago, my daughter was happy to finish off some leftover home made baked beans and pulled pork (as she should have been as they were delish!). As I was cooking some rice for her to accompany this, I made sure there was enough for the base of my bowl too. Here was my concoction…
And listed ingredients…
1/2 cup of long grain brown rice
About 6 peanuts, chopped up
1/4 red pepper
A wedge of iceberg
1 stick of celery
A chunk of chorizo, cubed and rendered with some rosemary
Handful of coriander
Sprinkle of black sesame seeds
Regardless of what you have leftover to use up in your fridge, cut the ingredients up into different shapes and sizes and put a little effort into its presentation. It makes the dish feel like a real meal as opposed to some rather sad odds and sods on a plate.
The game changer here though really is making a really good zingy dressing to bring everything to life…
1tbsp Dijon mustard
1tbsp red wine vinegar
2 tbsp olive oil
Salt and pepper
1 tsp chopped fresh red chillis
For what could have potentially been a marmite on toast night for me, this turned out to much more interesting and nutritionally superior. A much smarter example to set for my daughter. Although don’t get me wrong, sometimes marmite on toast really does just hit the spot too!