Ratio: Pasta with pork & greens

Ratio: Pasta with pork & greens

Ratio Cooking: Pasta with Pork & Greens

Pork and greens is a classic combo; the fatty sweetness of the pork and earthy bitterness of greens means all cultures are loving it.
This recipe is based around chorizo and courgette, but feel free to substitute any broccoli and ham that could be sitting around, or a couple of sausages and some greens. Remember, this is getting a good ratio of pasta, meat and veg, not seeing perfection, and using what’s in the fridge to be your relay race cooking inspiration.

Pasta with pork & greens

Ann Storr
Got a little meat, a little veg and not sure what to do? read on...
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Knife and chopping board
  • Large frying pan
  • Saucepan with lid
  • Heat proof jug or just a mug
  • Colander/sieve
  • Optional: garlic crusher/microplane

Ingredients
  

  • around 100 grams cooking chorizo
  • 1 tablespoon olive oil
  • 1 courgette
  • 1 clove garlic
  • 200 grams pasta
  • salt & pepper
  • cheese to serve

Instructions
 

  • Dice the chorizo and courgette into 5mm cubes. Place the chorizo in the cold frying pan and leave the courgettes to one side. Turn the heat to medium, so that the chorizo cooks in its own, delicious, fat.
  • Once the chorizo is crispy, remove and put to one side. Add at least one tablespoon of oil (any will do, including any leftover pork fat you might have from a roast). Put the diced courgette into the pan and cook slowly.
  • With the courgettes in the pan, put your pasta on to cook. Put the timer on for 4 minutes fewer than the packet cooking time.
  • Before you strain the pasta, dip the jug or mug into the pot and save at least 50ml of pasta water. Then strain away.
  • When your courgettes are soft, chop/crush/grate your garlic. Turn the heat up a little, and stir the garlic through for a minute, until you can smell it. Return the chorizo to the pan, and then pour the pasta into the pan.
  • Stir everything round, and splash on a little pasta water to help to combine everything (this is why you undercooked the pasta). Taste, season, and add a drop more water if you like.
  • Serve.

Storage

  • Any leftover pasta can be kept in a lidded container for up to 5 days. If the meat has now been cooked twice, I would play safe and get it all eaten up with this dish.
  • You could freeze any leftovers, and make a simple pasta bake by pouring some white sauce over and baking from frozen.
Keyword cheap recipies, family recipies

Ratio: Pasta with pork & greens

Ratio: Pasta with pork & greens

Ratio Cooking: Pasta with Pork & Greens

Pork and greens is a classic combo; the fatty sweetness of the pork and earthy bitterness of greens means all cultures are loving it.
This recipe is based around chorizo and courgette, but feel free to substitute any broccoli and ham that could be sitting around, or a couple of sausages and some greens. Remember, this is getting a good ratio of pasta, meat and veg, not seeing perfection, and using what’s in the fridge to be your relay race cooking inspiration.

Pasta with pork & greens

Ann Storr
Got a little meat, a little veg and not sure what to do? read on...
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Knife and chopping board
  • Large frying pan
  • Saucepan with lid
  • Heat proof jug or just a mug
  • Colander/sieve
  • Optional: garlic crusher/microplane

Ingredients
  

  • around 100 grams cooking chorizo
  • 1 tablespoon olive oil
  • 1 courgette
  • 1 clove garlic
  • 200 grams pasta
  • salt & pepper
  • cheese to serve

Instructions
 

  • Dice the chorizo and courgette into 5mm cubes. Place the chorizo in the cold frying pan and leave the courgettes to one side. Turn the heat to medium, so that the chorizo cooks in its own, delicious, fat.
  • Once the chorizo is crispy, remove and put to one side. Add at least one tablespoon of oil (any will do, including any leftover pork fat you might have from a roast). Put the diced courgette into the pan and cook slowly.
  • With the courgettes in the pan, put your pasta on to cook. Put the timer on for 4 minutes fewer than the packet cooking time.
  • Before you strain the pasta, dip the jug or mug into the pot and save at least 50ml of pasta water. Then strain away.
  • When your courgettes are soft, chop/crush/grate your garlic. Turn the heat up a little, and stir the garlic through for a minute, until you can smell it. Return the chorizo to the pan, and then pour the pasta into the pan.
  • Stir everything round, and splash on a little pasta water to help to combine everything (this is why you undercooked the pasta). Taste, season, and add a drop more water if you like.
  • Serve.

Storage

  • Any leftover pasta can be kept in a lidded container for up to 5 days. If the meat has now been cooked twice, I would play safe and get it all eaten up with this dish.
  • You could freeze any leftovers, and make a simple pasta bake by pouring some white sauce over and baking from frozen.
Keyword cheap recipies, family recipies

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. 

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