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.

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. 

Leftover sausage and bacon wraps

Leftover sausage and bacon wraps

Leftover sausage and bacon wraps

At home we’re trying this whole “don’t just eat it because it’s there” thing.  Not easy when it’s so easy just to eat those last two sausages, last rasher of bacon, just sitting there, just in reach, so easy to just eat them … but we were good, we didn’t. Food waste is also eating food that we don’t need, a luxury that most of the world hasn’t long been able to achieve.
But 2 sausages and 1 rasher of bacon?  Cold bacon?  Ergh. Or maybe … some perfect salty, rich flavours that can stretch to feed 2 hangry adults or 4 modest appetites…
Using some Mexican inspired flavours, I though about refried beans. Refried beans were so surprisingly tasty to me when I got over my jitters and tried them.  The name is misleading, a mis-translation. In my local Asda, a tin of refried beans is £1.50, and a tin of pinto beans is 55p. It won’t surprise you to know I went for the pinto beans. Buy ready made if you like – we all need different shortcuts in life, and you’d be horrified to see the inside of my car, etc etc.
The garlic-y, soft beans are a great foil to the salty meat.  Toast your wrap, chuck in whatever salads you have, crumble over a little of the meat, some Tabasco or chilli flakes to taste and you’re done. Go crazy and add some sour cream.  Living on the edge, stopping food waste and saving money, whoop!

Refried beans

Adapted, barely, from Wahaca by Thomasina Miers, p148-9
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1 can pinto or black beans
  • 1 medium onion (about 200 grams)
  • 1 clove garlic
  • 25 + 10 grams unsalted butter or lard * 25 grams for cooking, 10 for serving
  • few fresh bay leaves
  • salt & pepper
  • * if cooking with lard, still use 10 grams of butter to serve, not additional lard

Tools

  • sieve/colander
  • frying pan
  • chopping board and knife
  • food processor or immersion blender & bowl

Instructions

  • Drain and rinse the beans. Place in bowl or food processor and blitz, adding a little water to loosen up.
  • Finely dice the onion.
  • Heat the fat in your frying pan. When it starts to foam, add the onion and season well. Let it cook until really soft - about ten minutes. When the onion is nearly ready, finely slice the garlic.
  • When the onions are done, add the garlic and stir, making sure that it doesn't burn - not too hot. After about a minute, add the pureed beans and bay leaf and stir well. Season heartily, as beans like a lot.
  • Stir regularly over the ten minutes to keep the texture nice and avoid sticking to the pan. Add a little more water - you're looking for a puree that falls off your spoon.
  • When you're ready to serve, stir through the 10 grams of butter. Spread over your wrap.

Storage and other uses

  • Drizzle with sour cream and serve with tacos.
    Store in a lidded container in the fridge for up to five days.

(Slightly soggy) courgette pasta (just add bacon)

(Slightly soggy) courgette pasta (just add bacon)

Courgettes were, as I’ve said, a veg I associated with having the bollocks boiled out of them and served grey.  Yummy.  It wasn’t until started getting a veg-box that I learnt that there are far tastier ways to eat courgettes.  And, to be fair, at times, there are *a lot* of courgettes, so there a lot of courgette recipes in my brain…
One day, my darling Elizabeth babysat my kids.  Getting home from work, 3 kids (my 2 her 1) needed dinner, quickly. I think we had some ham or bacon, and some courgettes in the fridge.  Pasta is super handy when using up 1 or 2 courgettes because you only ever want a little veg to go with pasta.  I chopped the cougettes up super fine, cooked them with a lot of oil and shredded the meat. By the time the pasta was cooked,so was the veg. And because the veg was cut small, the kids ate some of it.
Note on cooking pasta: I’m reading Rachel Roddy’s ‘Five Quarters’ at the moment, and she’s reminded me to be a little more careful about cooking pasta.
Put on a big pan for your pasta – big.
Salt the water when the water is boiling, not before.
When you add the pasta to the boiling water, make sure it’s moving and separated (i.e., not in lumpy clumps).
Check the cooking time.  Take off 2 minutes and put the pinger on.  So if it says “8-10 minutes”, put the pinger on for 6 minutes.
Find a heatproof jug/small bowl and ladle (you want to retrieve about 80ml water)
After 6 minutes, remove a ladle/jug full of pasta water
Try some pasta.  It might be how you like it, you might want it a little softer.
Try it every minute or so.
If you are mixing the pasta with other ingredients in a hot pan (as with this recipe) you want it a little under-done because it will keep cooking in the pan)
Drain in a colander, but do not shake off every last droplet of water – that is why your pasta clumps together
Turn the pasta into the pan with the veg and meat
Stir, and pour in a little (about 15ml, or 1 tablespoon) of pasta water. This helps to combine the ingredients.

Courgette pasta

Serves around 4

Ingredients

around 250g courgettes (2-3) weighed before grating
around 200g bacon
olive oil
1-2 cloves garlic (to taste)
300g pasta
Cheese, for grating
Salt and pepper

Tools
Sharp knife
Chopping board
Large frying pan (big enough to fit
courgettes, meat and pasta)
Large saucepan
Colander/sieve
Wooden spoon
Heatproof jug/ladle and heatproof bowl
Cheesegrater

Optional tools
Garlic crusher

Time
10 minutes prep
25-30 minutes cook

Level
Medium

Method

Cut the tops and tails off the courgettes
Cut them into 3 inch/10c long pieces
Next, cut each chunk of courgette lengthwise, so you have about 4 strips of courgette
Then cut them into fine dice (squares) around 5mm wide
Put the bacon in the frying pan and put the heat on medium – you want the meat to fry in its own fat. Add a little olive if you need, to get the cooking going
When there’s some fat going sizzle, add the courgettes- you may need to add some more oil
You do not want to brown the courgettes, you want them to soften without colouring
Put your pasta water on
When the water is boiling add salt and then the pasta
Put the pinger on for 2 minutes fewer than the packet directs
Whilst the pasta is cooking, finely dice/squash your garlic
When the pinger goes off, save a a small jug of pasta water (around 50-80 millilitres) in your heatproof jug/little bowl
Try the pasta – you want it a little underdone because it’s going to cook more with the courgettes
When it’s ready, strain the pasta in the waiting colander
While the pasta is draining, take the garlic and stir it into the pan with the courgette and bacon
After about 30 seconds you should smell the garlic
Stir the pasta into the pan with the courgettes
Pour in about a tablespoon (15ml) of pasta water and some salt and pepper
Stir these together
If the pasta is a little too sticky, then pour in a little more water until you have the
consistency you like
Serve with lots of cheese!

Storage/further meals

As you have used a good amount of pasta water, you shouldn’t have a solid lump of pasta in the bottom of a serving bowl/saucepan
Place any leftovers in a lidded container and store in the fridge for up to 3 days
Reheat in microwave or in a pan using a little water/chicken stock, or use a lot of chicken stock to make this the starter for a lovely chicken noodle soup
Or a pasta frittata
Or add some freshly cooked pasta and other veg for another meal

 

 

 

 

 

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

ann@storrcupboard.com

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