The Recycled Cook

The Recycled Cook By Adrian Sleeman Lentils and sausage In the spirit of recycled cooking, today I am revisiting a previous blog of mine, Lentils  that great alternative and versatile staple much loved by health food shops and Indian restaurants. While trying to find something to make for dinner yesterday I remembered that I had two lots of leftover lentils in the freezer, along with a tomato based sauce that had once accompanied a pasta dish. Be creative and see what else you could add to change the character of the original dish. Before I froze the sauce I pushed it through a conical sieve (also known as a Chinois because of its resemblance to a traditional Chinese hat). Lentils and Tomato sauce Chinois Just combine the sauce with the lentils, heat through and reduce until it reaches the desired consistency. Taste and adjust the seasoning, in this case I added a little  Pimenton  (smoked paprika) and some coarse ground black pepper. Be careful w...

The Recycled Cook By Adrian Sleeman Flamenco Eggs The Spanish name for this is "Huevos Flamencos"  and for me this sums up what Mediterranean cooking is all about, flavour and colour. and it is a great dish to have as an alternative to your usual breakfast. It also makes a delicious supper dish. Flamenco on a plate. As with all of my dishes it is not a rigid recipe, is easily adapted depending on what you have left over in your fridge and making a vegetarian option is just a case of substituting the meat for a suitable vegetable, such as Courgette or Aubergine.  Start by sweating off some chopped onion and Chorizo (if using) over a medium heat until softened, then add crushed garlic to taste, being careful not to catch this or it will be bitter. Set aside and keep warm. Next gently mix some eggs, do not over beat as ideally you want a mix of yolk and egg white in the finished dish. This is not after all a "Tortilla"  Chop whatever left over veget...