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 Warm Liver, Potato and Ham Salad Now the winter months are here, what better supper dish could you wish for than a healthy warm salad. The possible combinations are endless but, as always with recycled meals, it depends on what you have available. The warm salad that I am going to make for you today is using liver, gammon, potato and shallot but use your imagination and create your own variation. To start with halve some small potatoes (new potatoes are best), leaving the skins on, add some sliced shallots if available or if not a small onion or that half a large onion you have left over in the fridge. Be careful with halved onions, always wrap them in cling film as they will otherwise absorb anything around them. Season well with salt and ground black pepper and then lightly fry these in olive oil. garlic cloves can be added at this point too but leave them in their skins to avoid the garlic burning and becoming bitter. Once the ...