Turn your leftovers into star meals
Give leftovers a makeover by turning them into delicious, fuss-free dishes – and save money into the bargain
WHEN mom of two Cheryl Schoeman Mthethwa of Johannesburg lost her job she had to learn to save – which meant not letting any food go to waste. She started experimenting with ways to use leftovers and soon had enough material to start a blog, Cleverleftovers.co.za. Her approach is to show people how to transform leftovers into glamorous dishes.
PIZZA WITH BRAAIED MEAT AND CHAKALAKA
SERVES 2 Preparation: 10-15 min Cooking: 15 min
LEFTOVERS: 1-2 chops (preferably lamb) and 1 piece of boerewors
1-2 readymade pizza
bases 60ml (¼c) chakalaka or chopped tomatoes
2 garlic cloves, crushed 100g mozzarella or cheddar cheese, sliced
½ red pepper, sliced into rings
1-2 braaied lamb chops
1 piece of braaied boerewors salt and freshly ground pepper
TO SERVE
fresh herbs such as rocket
Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray. 1 Put the pizza base(s) on the prepared baking sheet and spread the chakalaka or tomatoes over. 2 Sprinkle the garlic over then layer the cheese slices and red pepper rings on top. 3 Cut the chop meat off the bone and slice into strips. Slice the sausage into medallions and arrange on the pizza along with the meat strips. 4 Season with salt and pepper and bake for 10-15 minutes – the base should be crispy and the cheese melted. 5 To serve Sprinkle the herbs over and slice the pizza. Serve hot.
CHICKEN NOODLE BOWLS
SERVES 3-4 Preparation: 10 min Cooking: 8-10 min
LEFTOVERS: cooked chicken and veggies or salad greens
250ml (1c) chicken
stock 125-250ml (½-1c)
coconut milk 5ml (1t) red curry
paste 2,5ml (¼t) fish sauce 170g noodles (or 2 packets instant noodles) 375ml (1½c) cooked chicken, deboned, skinned and shredded 30g fresh herbs such as coriander and/or basil, chopped 500ml (2c) cooked veggies such as spinach or spring onions, or leftover salad greens, shredded soy sauce juice of 1 lime TO SERVE extra herbs black sesame seeds
or peanuts
1 In a large saucepan, bring the chicken stock, coconut milk and curry paste to the boil. Add the fish sauce and cook for another 5 minutes until some of the liquid has evaporated.
2 Add the noodles and cook for 2-3 minutes.
3 Add the chicken and herbs and heat through for about 5 minutes.
4 Put the veggies or salad greens in bowls and spoon the chicken, noodles and sauce over. Add soy sauce and lime juice to taste.
5 To serve Sprinkle extra herbs and sesame seeds or peanuts over and serve immediately.
QUICK BACON AND PASTA BOWLS
SERVES 2 Preparation: 10 min Cooking: 10 min
LEFTOVER: cooked pasta
1 red or yellow pepper
125g bacon cooked pasta, such as penne or macaroni, for two people handful each of chopped spring onions and shredded fresh basil
½ round feta cheese freshly ground pepper Preheat the oven to 200°C.
1 Roast the red or yellow pepper on a baking sheet until the skin starts to blister. Remove from the oven and put in a plastic bag, close the bag and let the pepper cool down. Remove from the bag, remove the skin and julienne the pepper.
2 Fry the bacon in a hot pan until crispy. Remove from the pan and slice into strips. Keep the fat from the pan.
3 Reheat the pasta in the microwave if you like or use it cold. Stir the bacon, leftover fat from the pan and red or yellow pepper through the pasta.
4 Add the herbs and spoon into pasta bowls. Crumble the feta cheese over and season with freshly ground pepper. Serve immediately.
(Turn over)