The Recycled Cook

Recycled Casserole If you have frozen any previous meat, regardless of whether it is roasted , slow cooked or casseroled you have the basis for a really nice meal. It may be that you have a singe lamb chop left, some slices of beef or some pieces of chicken, not enough for meal on its own but just sitting there getting frost damaged with so much potential. If, like me, you are bad at labelling then you could end up with a lucky dip casserole but so long as you are not mixing fish and meat you should be fine. Today while rummaging through the freezer I discovered I had some slices of steak and the  remnant of a slow cooked beef dish so decided to combine them into a beef stew I started by cooking off a small chopped onion, garlic, celery and a carrot util it was soft and starting to  brown. This mix is used a lot in latin countries as a base, what the Italian call a "sofrito". The steak was raw so I seared it in some olive oil...

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 ...