Smokey Barbecue Noodles

Smokey Barbecue Noodles

Hoisin barbecue noodles

Barbecueing is one of my favourite ways to cook. Mostly because I like building up fires and being outside.

Cooking the right amount is almost impossible, when you take into account having to shave off charcoal edges here and there (I’m still learning about the right heat, okay?). And it’s nice to have friends and not nice to see arguments over who gets the last piece of chicken..

Inspired by the chow mien I made a little while back, I got to thinking about how a small amount of meet could make the perfect bowl of noodles. And, god I love it when I’m right.

 

Leftover Barbecue Noodles

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: eating on a budget
Servings: 2
Author: Ann Storr

Ingredients

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

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

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • 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 onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.

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.

 

Leftover Barbecue Noodles

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: eating on a budget
Servings: 2
Author: Ann Storr

Ingredients

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

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

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • 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 onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.

Leftover lard popcorn

Leftover lard popcorn

How to use leftover lard to make popcorn

It’s half term here in the UK and that means hungry kids who want something to eat *now*. Healthy-ish snacks that don’t rinse your bank account, are cheap and easy to smuggle into a cinema or pack into a picnic are what we all need. Using the leftover lard as the fat to make a bowl of home-made popcorn is a delicious and super cheap for you, me, EVERYBODY (sorry, went a bit ‘Blues Brothers’ there).

An ex’s mum taught me how to make popcorn. The transformation from hard yellow seeds to soft and puffy creamy things *still* excites me. My ex would buy those pre-made tubs that you microwave yourself. “WHAT IS WRONG WITH YOU?! ALL THAT FAKE BUTTER? WHAT A WASTE OF MONEY!” and there would definitely be a tut, and there would possibly be a cuff around the ear. So, she taught me how. One kernel first, to make sure that the oil is at the correct heat.

If you have a big, Asian/African supermarket near you, then you should be able to get a kilo for around £2.35; my 100g then costs me 24p.  A supermarket 50g is around a quid so, not as good value but still masses better than anything ready-made.

A tablespoon of fat, 100 grams of popping corn and cheap snacks are yours. I often make a batch during the week to add a small pot to my daughter’s packed lunch, which costs me all of 2p.

Make sure that you’re ready to make your popcorn, with everything to hand, as it can burn ever so quickly. And it stinks.

If you’re vegan or veggie, of course you can use a plant-based oil like ground nut or sunflower; olive oil will burn too quickly and, I think, isn’t the right flavour for popcorn. If you’re an omnivore then scoop out pennies worth of lard. Get a movie, snuggle under a blanket with the kiddos and enjoy the umami flavour that using leftover lard or schmaltz and bring to a lovely big bowl of salty popcorn.

 

 

Home made popcorn using leftover lard

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Snack
Keyword: eating on a budget, family recipies
Servings: 2

Ingredients

  • 1 tablespoon leftover lard you can use plant based oils
  • 100 grams popping corn
  • 1/2 tablespoon sugar & salt optional!
  • 25 grams unsalted butter

Tools

  • 1 saucepan with lid
  • 1 scales
  • 1 knife
  • measuring spoons/teaspoon & tablespoon
  • 1 large bowl for eating!

Instructions

  • Turn heat to medium and add the lard (or oil) to the saucepan
    Place ONE kernel of popping corn into the fat and keep an eye on it; after about 3-5 minutes the corn will pop
    Only once the first kernel has popped, add the rest of the popping corn to the pan and immediately place the lid on the pan
    Listen to the popping; it should rumble happily away. As soon as the popping is only every couple of seconds, remove from the heat
    Pour the corn into a waiting bowl
    Take the butter and swirl it around the hot popcorn pan; pour all over the popcorn, sprinkle with salt and butter and enjoy!

Storage

  • Popcorn is best eaten fresh but it will keep for up to 3 days in a lidded, airtight storage container

Notes

Me

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover chocolate ripple cheesecake

Leftover chocolate ripple cheesecake

Leftover chocolate recipe
Got some leftover chocolate hanging around?
Don’t know what to do with it (apart from eat it all or waste it)?
Stop! Let’s spread the wealth with this recipe. Invite some friends or family round for lunch, and give them this leftover chocolate ripple cheesecake.

Leftover chocolate seems hilarious but good god. I work from home, so a house of leftover chocolate is NOT a good thing. I’m no clean eater but I also have a pair of vintage Lee jeans that did fit – and a houseful of chocolate isn’t going to help.

Before you think about binning that chocolate, have you ever wondered about how it is grown? For the food loving geeks out there, check out the work of Simran Sethi. She has investigated the chocolate supply chain, and why it matters. Cacao growers receive a tiny amount of the packet price of our Dairy Milk buttons and Lindor bunnies – so FFS don’t waste it without a thought. Re-use it, donate it, upload Olio onto your phone but DO NOT THROW IT AWAY!

This chocolate cheesecake ripples your chocolate sauce through the cheesecake and folds the chopped up chocolate in. Got a couple of bananas going soft? They would be great in this, too. And you can pretend – no, screw it – not every recipe needs to be ‘healthy’. Just balance it out and enjoy your waste busting chocolate ripple cheesecake.

Chocolate ripple cheesecake with apologies to Ottolenghi

Level
'Involved' - not too tricky but you'll need to pay attention
Prep Time1 min
Cook Time2 mins
Cooling time4 mins
Course: Dessert
Keyword: cheap recipies, eating on a budget, empty the fridge, family recipies, Leftover busting recipie, leftover recipe, no food waste
Servings: 10 people

Ingredients

Ingredients

    For the base:

    • 2 tablespoons cocoa
    • 50 grams sugar
    • 100 grams unsalted butter & more for greasing

    For the filling:

    • 375 grams cream cheese
    • 220 grams soured cream
    • 3 large eggs
    • around 350 grams chocolate

    Tools

      Essential

      • Scales
      • Sharp knife
      • Whisk/fork
      • 8 inch cake tin
      • 2 mixing bowls
      • Saucepan
      • Rolling pin
      • Skewer

      Optional

      • Food processor

      Instructions

      Prep

      • Place the biscuits in a food processor and grind until powdery OR put in a big bowl and crush the end of a rolling pin/bottom of a glass
      • Make chocolate sauce by chopping up the chocolate and melting it slowly over a low heat with a little milk, or in the microwave
      • Line the cake tin with greaseproof paper
      • Chop up the chocolate
      • Melt butter for the base

      Method

      • Turn the oven to 170C
      • Mix the melted butter, cocoa, sugar and ground biscuits together
      • Put the biscuit mixture into the tin and press into the case, levelling off with the bottom of a glass
      • Place in the fridge for at least half an hour
      • Put the cream cheese and sour cream into a mixing bowl and beat together until smooth
      • Add in each egg at a time, beating until fully mixed in, and then the vanilla
      • Get the chopped chocolate and stir it through the cream cheese
      • Take the biscuity base from the fridge
      • Pour the cream cheese mixture onto the base
      • Take the chocolate sauce and drizzle it over the cake and use a skewer or the point of a knife to ripple the sauce through
      • Gently place the cake in the oven and bake for 60-70 minutes, until the outside of the cheesecake is set but the centre still slightly soft to the touch
      • Then turn the oven off and leave the cheesecake in the oven for another hour
      • Remove from the oven and set aside to cool and then put in the fridge for at least 4 hours before eating

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com