Egg and bacon quiche

Egg and bacon quiche

Egg and bacon quiche.

Okay, there is more than one egg yolk in this dish, but what I want is to inspire you to have a zero waste, adaptable set of recipes.

If you’re veggie, or don’t have bacon, then just leave it out. Add in more onions, or leeks. Or some tuna and sweetcorn.

If the thought of making your own pastry is a little intimidating, then buy a packet of shortcrust or a ready made base. If you can learn to make your own it’ll cost you about 50p in flour and butter, not £1.39.

There are a lot of steps in this recipe. If you’re new to making pastry or quiche, then take it one step at a time. The pastry can be made a day or two in advance, it can be baked and left to one side. GO at your own pace and then enjoy your zero waste egg and bacon quiche.

 

Leftover egg yolk tart

Okay, this is a leftover smashing meal. Good luck!

Ingredients

For the pastry

  • 125 grams plain flour + more for rolling out
  • 65 grams unsalted butter

OR

  • 35 + 30 grams lard/unsalted butter, respectively
  • pinch salt

For the leftover egg yolk filling

  • 1-2 leftover egg yolks
  • 1-2 whole eggs
  • 150 ml cream (double or single)
  • 1 onion add in another one or two if not using bacon
  • 100 grams bacon (optional) you could use mushrooms instead
  • 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
  • optional: 1 parmesan rind
  • optional: bay leaf, nutmeg
  • Salt & pepper

Tools

  • Scales and mixing bowl
  • Food processor or mixing bowl
  • Chopping board and knife
  • Bowl & cover for pastry
  • Measuring jug
  • Rolling pin
  • Pie dish, ceramic or metal
  • Cheesegrater
  • Baking beans
  • Greaseproof paper
  • Fork
  • Optional saucepan

Instructions

If using bay, parmesan rind ....

  • Place the cream, flavourings and seasoning in a saucepan. Turn the heat to medium. After 5 minutes, turn the heat off and leave them to one side for up to a day.

If making your own pastry, processor method

  • Place flour, salt & butter in the processor. When they look like sand, add a little water and process. Turn out onto a floured surface and squish together. 

If making your own pastry by hand

  • Cut the butter/butter and lard into cubes. Rub the fat into the seasoned flour until it looks like sand.

Both methods

  • Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
  • Place in the bowl, cover and leave for at least 30 minutes in the fridge.

Make the filling

  • If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
  • Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN. 
  • It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white. 
  • Fry the bacon in with the onions. Grate the cheese.
  • If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.

Bake the pastry

  • Turn the oven to 220C. Place a tray in the oven to heat. 
  • When the pastry is golden and lovely, turn the heat down to 180C. Remove the
  • Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
  • Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
  • Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
  • When the pastry is cooked, carefully remove the hot baking beans and leave them to cool. 
  • Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.

Storage

  • The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.

Crispy schmaltz mashed potato

Crispy schmaltz mashed potato

Crispy schmaltz mash potatoes

Okay, so you could eat these as a side dish. But, for me, these chicken fat rich mashed potatoes, drowned in gravy, are good enough on their own. Maybe some broccoli and peas so that the whole meal isn’t beige.  Don’t skip the rosemary, it’s heavenly, and the perfect way to use up your leftover chicken skin.

 

Schmaltz Mash Potatoes

Adapted, barely, from James Beard 'Waste Not', p83 
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 2

Ingredients

For the schmaltz

  • at least 90 grams leftover chicken skin & fat

For the mash

  • 450 grams floury potatoes such as maris piper, king edwards, or 'red'
  • 50 grams butter
  • 75 ml single cream you might need more or less depending on how much chicken skin and fat you have
  • The schmaltz

To serve

  • Chicken gravy
  • One sprig of rosemary

Tools

  • Scales and bowl
  • Small saucepan with lid
  • Large saucepan
  • Measuring jug

Instructions

Make the schmaltz

  • Chop up the skin and fat, and place in the saucepan. Cover with water and put on a medium heat. Stir occasionally and cook at simmering point for an hour.
  • Increase the heat to medium after an hour and continue to cook the mixture until the pieces of skin have browned. This will take around 15 minutes.
  • Strain the schmaltz; if there's any little crunchy bits at the bottom of the pan

Make the mash

  • Peel and boil the potatoes in well-salted water. They are cooked when a knife pushes into one and gives way.
  • Mash the potatoes with all the cream, all the schmaltz and all the butter.
  • Warm up the gravy, finely chop/mince the rosemary, and serve. Add some green veggies on the side, if you like, maybe a fried egg.

Storage

  • The mash will keep for up to five days.

Crispy chicken skin chow mien

Crispy chicken skin chow mien

Crispy chicken skin chow mien

So you’ve rendered the fat from your chicken skin, but maybe you want something a little more adventurous than just, you know, eating it? Remember, relay race – what ideas do you get from this crunchy, deeply savoury, salty goodness?

Learning more about Chinese cuisine is where I’m at, and my kids love the noodles and rice that are part of it. This chow mien went down a treat. Stir fries are a perfect salty/sweet/fatty meal and perfect for mid week cooking. You do need to be ready, pay attention and be ready to bin any garlic that is burned.

You can use any green veg in this, really. If you don’t have much chicken skin, you can always add any leftover meat you might have hanging around, or some egg or cashew nuts. It’s a template to get you using up those random bits in your fridge for a healthy, thrifty, leftover busting dinner.

 

Crispy Chicken Skin Chow Mien

Adapted from 'Stir Fry' by Ching-He Huang
Prep Time20 mins
Cook Time5 mins
Total Time25 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 75 grams frozen greens/spinach, defrosted

OR

  • 150 grams fresh greens (spinach, chard, kale)
  • 100 grams brocolli
  • pinch Chinese 5 spice powder
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • leftover crispy chicken skin

For the noodles

  • 150 grams dried noodles
  • 1 tablespoon sesame oil

Tools

  • Chopping board & knife
  • Wok
  • Measuring jug
  • Measuring spoons/teaspoon & tablespoon
  • Saucepan & colander/sieve

Instructions

  • If you haven't done so yet, defrost your greens or de-stem fresh greens by yanking off the core, chopping the leaves. Wilt in a hot wok for one minute and set aside.
  • Finely chop the garlic and ginger.
  • Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.

The stir fry

  • Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the broccoli. Stir fry for one minute before adding some water around the rim of the pan to allow the broccoli to steam. Add the cooked/defrosted greens and stir fry for one minute, and then add the Chinese 5 spice.
  • Add the chicken/veg stock and noodles and toss together for one minute. Add the hoisin sauce and shoyu/light soy sauce and soft brown sugar. Place in bowls, add the crispy chicken skin and serve immediately.

Storage

  • If you don't eat this immediately, remove chicken skin and store separately. It won't keep well so honestly I'd just eat it. The noodles will keep fine for a few days in a lidded container. You can eat them cold or reheated.

Leftover Green Beans with Soy Pork

Leftover Green Beans with Soy Pork

Leftover Green Beans with Soy Pork

This Chinese recipe for green bean stir fry shows one of the food rules I like to teach: pork and green stuff work well together. Every culture pairs them (bacon and cabbage! Ham and peas! Frisee lettuce and lardons!). Sweet and/or bitter greens both work well against strong flavoured, fatty pork. Hell, that’s why I love adding peas to chowder

Stir Fry is an excellent book to learn about Chinese cuisine; it’s simple and the recipes work. I avoided cooking Chinese food for a long time as I couldn’t afford all the flavours and vinegars. Living on a budget means not having a larder stuffed so you can cook Italian, Japanese, Ghanaian or Nordic cuisine on any given day. Right now, greens are great and I know I’m cooking a lot of Chinese cuisine. This means I can justify the rice wines and whatnot. I know that I’ll use up the little bottles before moving on to different flavours – and not necessarily replacing the oyster sauce or rice vinegar when I finish it.

Inspiration isn’t easy to come by when you’re buying the same veg week in, week out. Starting with using up half a packet of green beans in a new way is a great place to start. Or try a veg box; or buy two things from a farmers market; or take a punt on a large £1 scoop of a veg you might not usually try. You might be surprised. You’ll never know unless you try, right?

If you like the look of this recipe but don’t have green beans, then use runner beans, or maybe even some sliced hardy greens or peas. I don’t know if that’s authentic, but it’ll use up those veg or that meat, it’ll get everyone fed and it’ll taste great.

Leftover green beans with soy pork

Adapted, barely, from 'Minced Soy Pork', Ching-He Huang, 'Stir Fry', p173

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1 red chilli (optional, if cooking for kids)
  • 200 grams minced pork
  • 1/2 teaspoon Chinese five spice
  • 1 teaspoon dark soy sauce/tamari sauce
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • around 200 grams leftover green beans cut into 2.5 cm slices
  • 50 ml water
  • 1 tablespoon light soy sauce/shoyu
  • 1 teaspoon cornflour, blended with 1 tablespoon cold water
  • pinch freshly ground black pepper
  • 1 teaspoon toasted sesame oil

Tools

  • knife and chopping board
  • wok
  • measuring jug
  • ramikin/little bowl
  • measuring jug

To serve

  • jasmine rice or noodles

Instructions

Prepare the noodles or rice

  • Cook as per packet instructions
  • If you haven't already, blend the cornflour and water.

Prep

  • Cut the beans into 2.5cm slices. Slice the garlic and chilli, if using.

Method

  • Heat the wok over a high heat until smoking and add the oil. Add the garlic and chilli (if using) and toss for a few seconds to release the flavour. Add the pork and let it settle in the wok for about 30 seconds to brown and sear and then stir for 1 minute.
  • Add the five spice powder and season with the dark soy/tamari. Toss until the pork turns rich brown and then season deglaze the wok with the Shaohsing rice wine/sherry.
  • Add the beans and toss for 2 minutes. Add the water and bring to the boil, then season with the light soy sauce and stir in the blended cornflour. Add a twist of black pepper and season with the toasted sesame oil

Storage

  • You can stir in a lidded container, in the fridge, for up to 5 days.

Leftover sausage and bacon stuffed potatoes

Leftover sausage and bacon stuffed potatoes

Leftover bacon and sausage chowder

My friend Chloe scooped out the middle of potatoes in her aunt’s Harringey kitchen, scorching her fingers whilst a bemused bunch of her Italian friends watched. Chloe was living in Italy and a group of mates had come over for New Years. Her then boyfriend loved cooking, he encouraged her, and helped, burning his fingers too. I think I just sat at the counter, happy that they were all back over from Italy for now, basking in the happy noise of their company.

She mashed the potato with bacon and butter, squashing it back into the skins before re-baking them. We ate for hours that New Years Eve, a mix of Italian and English, plenty of wine, lots of chat.

A few years ago, faced with hungry kids and a small food budget, I went back to these potatoes. Pork is a strong flavour, so carries through potato well. Mixing in an egg with the potato gives everyone some extra protein which can be helpful if you’re worried about getting goodness into everyone’s bellies when the pennies have to stretch far. Bubbling cheese is optional but so good; it’s also the only way to get my eldest any way near a jacket potato.

Every time I make these potatoes, I think of Chloe. I think of the time I learned that brussells are amazing steamed with a healthy wodge of melted butter and a sprinkling of salt; I think of the endless plates of tuna pasta I’d eat at her mum’s house and the aranchini that her ex made me. Of her mum’s industrial bags of sugar and the fact that I only drink tea because you had to at her house (I’m not joking).

The only reason any of us can navigate around StorrCupboard is down to Chloe. She is a bloody wonder. And if you ever find yourself in Turin, go to the lovely ex-boyfriend’s excellent restaurant Scannabue, where you’ll eat nose to tail, and roll out afterwards, full and happy. Every recipe has a life before and after anyone puts it in a book or a blog; I hope you have fun making this idea your own.

 

Leftover sausage and bacon stuffed potatoes

Servings: 4

Ingredients

  • 4 large potatoes or 8 small...
  • 1 rasher leftover bacon
  • 2 leftover sausages (around 400 grams)
  • 2 eggs
  • 50 grams butter
  • 200 grams cheese

Tools

  • Scales
  • Chopping board
  • Knife
  • Potato masher/fork
  • Whisk/fork
  • Oven-proof dish
  • Dessert spoon
  • Cheese grater
  • Optional: metal skewer

Instructions

Prep

  • Crumble the sausage into small pieces and chop bacon into small pieces

Method

  • Turn the oven to 180c
  • Prick the potatoes all over with a skewer/fork else they will explode!
  • If you have a metal skewers place them through the potatoes, as this conducts the heat through the middle and saves a lot of time and electricity
  • Depending on the size of your potatoes, they will take between 40m & 2 hours... you can start them off in a microwave if you like (WITHOUT the skewer...)

When the potatoes are cooked

  • When the potatoes are squashy to touch, take them out and *carefully* cut into them; try to cut them through their fat side, so it’s easier to fill them/cover with a lot of cheese.
  • PLEASE BE CAREFUL! THERE WILL BE A LOT OF STEAM READY TO GUSH OUT AND STEAM BURNS ARE PAINFUL
  • Scoop all the soft potato into a mixing bowl and break up with a potato masher/fork. Add the crumbled meat, season, and give a good stir
  • Whisk the eggs, and pour into the potato mixture. Stir again.
  • Place the potato skins in the dish. Using a regular eating spoon, put the potato mixture into the potato skins. Grate cheese all over the top.
  • Return to the oven for between 20 & 40m (depending on the size of your potatoes). They are done when they feel firm.

Storage

  • They will keep for a day or two in the fridge. As you have re-heated the meat once already, be careful! Smell and taste, and if you must re-heat ensure that fucker is piping hot all the way through.

Leftover sausage and bacon chowder

Leftover sausage and bacon chowder

Leftover bacon and sausage chowder

What angel first paired smokey food and milk?  Comfort food of the highest order.  Chowder, an American soup from the east coast, has hundreds of iterations (I once sat with a cookbook devoted to chowder.  Totally ignored the friend who I hadn’t seen for about a year and her new home and hamsters, but I learnt a lot about chowder.  Sorry Becky).
If you can, use whole milk because you want that creaminess.  This is not the place for skimmed milk. The potatoes should be floury ones like maris pipers or king edwards- you want the potato to crumble in, so that you get the starchiness.
If you have time to cut the fat off the bacon and let it melt a little in the pan, then you’ll get more bacon-y flavour in the soup.  Yum.  Seriously – are you still cutting fat off bacon and frying it in olive oil?  STOP!  Snip off that cold fat (what is oil if not fat?) and pop it in the cold pan on a low heat and leeeeave it for about 15 mins.  That fat will, slowly, melt (“render”), and you can cook the onions and other veg for the soup in this fat.  And now you don’t have to buy more oil! So, you haven’t chucked good bacon fat AND you’ve not used unnecesarry olive or sunflower oil, leaving it for another meal – so, that’s basically 2 food waste pitfalls avoided.  Win win!
In this chowder  I used basic veg, but you can add in sweetcorn, peas, diced pepper.  And even my kids eat this for heaven’s sake, so it’s a straight up win for me.  Whatever random bits of cold chicken, chorizo, veg -as long as it tastes good with the soup, it goes in.  Happy days!

 

Leftover sausage and bacon chowder

Ingredients

  • 25 grams butter
  • 1 medium onion
  • 1 medium potato (around 300grams)
  • 1 carrot
  • 1 stick celery
  • around 350 ml milk - ideally whole milk as this is creamy soup
  • leftover sausages and bacon
  • sweetcorn & peas optional
  • salt & pepper

Tools

  • Scales
  • Chopping board & knife
  • Large saucepan with lid
  • Potato masher/fork
  • Wooden spoon

Instructions

Prep

  • Optional: cut the fat off the bacon and place into a cool saucepan. Once it sizzles a little add some extra oil
  • Chop your veg. Crumble the sausage into small pieces.

Main

  • Once the fat is warm/butter is melted, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon
  • When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on.
  • Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m.
  • Now that the chopped veggies are ready, pour the milk over and bring to the boil.
  • DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!
  • As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)
  • Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**
  • If using peas/sweetcorn, add them now.
  • Add the crumbled meat, boil it through and serve with lots of buttered bread.
  • ** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat and store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.

Storage

  • I wouldn't re-heat this as it'll be the third time around for the meat.