The Recycled Cook

The Recycled Cook By Adrian Sleeman C hristmas leftovers If there was ever a perfect time to make leftover food into new and exciting culinary ideas then surely Christmas is the ideal time. We all buy far more food than we need, cook enough meat and vegetables to feed a small army and always end up wondering what on earth to do with the Christmas leftovers.   For me the opportunities are amazing, whether you had turkey, duck, goose, pork, lamb or beef, the possibilities are endless. That of course without all of the all the wonderful vegetables (cooked and uncooked) that never got used. I suppose the logical place to start is with the poultry carcass or joint of meat. We have already spent more than enough time on making stock from the carcass so I will assume that, once you have removed as much meat as possible from the bones you will do this without a second thought.  Curries are a great idea at this time of year but think outside the box, don't just o...

The Recycled Cook By Adrian Sleeman Confit Recycling does not just mean using leftovers it also means taking something you have previously cooked and turning it into another, often even tastier, dish. For example, w hen you roast a whole Chicken, Guinea foul, Duck or any game bird you will sometimes be left with the legs, having used the breasts previously.  These are perfect for making a completely new meal worthy of any bistro. A great example of this is a "Confit", a common term for food that has been preserved, traditionally in duck or goose fat and stored in a cool place. Confit comes from the French word Confir (to preserve) and is one of the oldest ways to preserve food, a speciality of southwestern France. If you are a purist you may want to use this traditional method, it will keep perfectly well for several months, covered and kept in a cool place. Just place the meat in a suitable container or bowl, gently melt the Duck or Goose fat, bring...

The Recycled Cook By Adrian Sleeman Amazing L entils So what else can we make with that delicious home made stock ? I used to think that lentils was a dish exclusively designed for vegetarians, uninteresting and boring until, thanks largely to Jamie Oliver , I discovered that they could be a sensational way to use up leftovers and be a great staple alternative to rice, pasta or even potatoes.  Ingredients: 2 Litres of chicken or vegetable stock (home made if available ) A packet of ready to cook green "Puy" lentils (otherwise you will have to soak them overnight) 1 medium onion, 1 celery stalk, 1 carrot, 2 cloves of garlic finely chopped 2 bay Leaves, salt and pepper for seasoning, mixed spices (see tips). A small tub of Creme Fresh or single cream (optional) Some chopped fresh herbs for topping   Method: Once again s tart off with Olive oil in a large saucepan or Wok, ( I Like to use a wok for this dish it just feels right someho...