The Recycled Cook

Paella This dish is hugely popular all over Spain as many who have visited the country will know and have enjoyed eating it, but it originates in the province of Valencia from where it gets its name; "Paella" is Valencian for frying pan, the distinctive twin handled pans that are immediately associated with this dish. Paella comes in many varieties, traditionally using rabbit or chicken, shellfish and fresh vegetables, so it is a perfect dish for making using leftovers from the fridge or freezer. I have used a traditional paella pan but a large frying pan, wok or saucepan will do perfectly well If like me you throw out very little food then, with a little imagination, you can make a delicious and authentic homemade Paella. Start off by chopping some onions, red onions work well but whatever you have available, white onions shallots and spring onions all work fine, you could even add some leeks and of course garlic is a must. Add a generous splash of olive oil ...

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 Onion Jam Having been given half a dozen extremely large white onions that a friend of mine grew on his allotment I originally set out to make some onion jam with them and in the process that also turned into a classic French onion soup. I will start with the jam and do a separate blog for the soup later. Is it technically recycling when you set out to make one thing and end up making two?  Probably not but they are both great ways to use up rather a lot of onions and they both start of the same way. First of all you need to peel and thinly slice the onions into a large saucepan. If you use a M andoline , as I have done, make sure to use the guard provided or risk slicing your fingers as well as the onions. I usually start off just slicing the vegetable but see the guard long before I get anywhere near my fingers. Sweat off the onions with some cubes of unsalted butter and olive oil, I used a garlic infused oil but that is just ...

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 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...