The Recycled Cook

The Recycled Cook By Adrian Sleeman Spanish Omelette This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.  The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill. I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too. Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours.  I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo. I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content. Saute lightly in butter and olive oil until your ...

The Recycled Cook By Adrian Sleeman Basque scrambled eggs (Piperrada / Piperade) A nice easy breakfast blog today, Piperrada (Spanish) or Piperade (French) Basque scrambled eggs is another of those dishes that uses left overs well. Unlike our scrambled eggs it is made in the frying pan rather than in a saucepan or Bain-Marie .  I don't even consider microwaved scrambled eggs as a recognisable version of the above.  Start by simply sweating off onions, peppers and chorizo in olive oil in a frying pan. I like to use home made garlic infused oil to add that extra Spanish (Basque) flavour. When softened to your liking add some roughly chopped coriander or parsley (just tear it with your hands and remove the tougher stalks) and some crushed chopped garlic if you are a fan as I am. You can set these aside and finish the dish later if you like or even prepare this part the night before if you want an effortless breakfast next day. Once you have decided on a time ...

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...

The Recycled Cook By Adrian Sleeman Fabada Asturiana This is a rustic bean casserole that originated in the Asturia region of Northern Spain. It gets its name from Fava beans that are traditionally used to create this dish although you can use any large white bean. I prefer to use Butter beans as they give a rich creaminess to the dish. If you can find the Spanish variety, usually sold in large glass jars, they are amazing otherwise just use a tin from your supermarket. If you want to be authentic and have patience soak dried beans overnight, personally I don't see the difference. Like all stews there is no fixed recipe and as this is a blog which focuses on using leftover food to create tasty, cost effective dishes it is good to use what you have already got in your fridge. The base of this dish is ham in its various forms, Ham hock, Chorizo, Black pudding (Morzilla) and even bacon if you want. Home made Fabada In a way there are many similarities with Welsh ...

The Recycled Cook Omelette If there is one dish that lends itself well to recycled cooking it is an omelette, as you can make it with so many left over ingredients. As with all recycled or leftover dishes the only restriction is what you have to work with. Be creative and try different combinations, the results can be amazing. Although you could make this in the style of a classic French Omelette folded over I find it works best in the style of a Spanish Tortilla but each to their own preference. The advantage of the Spanish style omelette is that it is difficult to overcook so it can be cooked ahead of time and reheated when required  Here are some ideas for ingredients you could add to your omelette: Red or Green peppers, onions, herbs, chives, shallots, celery, green beans, peas, potato, chorizo, ham, bacon, salami, chillies and garlic. In fact pretty much anything in the fridge that would go well together. Method: Once you have decided on the content tha...