LOVE YOUR LEFTOVERS
Former Delicious food ed Lizzie Kamenetzky is a pro at fridge-raid cooking, which is why her new book, Batch [But Better], is devoted to getting three meals out of one. These are just a few of our favourites
Save time and money with the recipes in Lizzie Kamenetzky’s new book, Batch [But Better]. She’ll help you make three meals out of one!
SLOW-ROASTED JUNIPERAND-FENNEL SEED
PORK BELLY
“An almost magical transformation occurs when you slow-cook pork until the tender shreds of meat fall apart, full of flavour and silky smooth to eat, hardly a tooth is required except for the crackling. But it’s the crackling that seals the deal, making this a truly great roast.”
Serves 4 to 6, plus leftovers EASY
GREAT VALUE
Preparation: 15 minutes Cooking: 4–5 hours
pork belly 3–4 kg, ribs removed but retained and skin scored red onions 3, cut into thin wedges juniper berries 2 t, roughly crushed olive oil a drizzle sea salt flakes 1T green fennel seeds 1T dry cider 1¼ cups
1 Preheat the oven to 220°C. Put the ribs of the pork belly into a roasting pan, scatter with the onions and juniper berries and drizzle with a little oil. Use the bones as a trivet for the belly to sit on. Mix the salt with the fennel seeds and press all over the skin. 2 Roast for 30 minutes, then reduce the temperature to 150°C and cook for 4–5 hours until really tender. Increase the temperature to 220°C for
5–10 minutes to crackle the skin at the end if you need to. 3 Remove from the oven and transfer to a warmed serving plate.
Put the roasting pan with the ribs over a low heat and add the cider. Bubble and scrape all the yummy bits from the ribs into the gravy. Serve with the pork belly. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Signature De Wetshof Chardonnay
SAVOURY GRATIN MUFFINS
“A savoury gratin muffin is so much more versatile than the sweet kind. A fabulous breakfast on the go or a simple lunch warm from the oven with a glass of cold beer or cider.”
Makes 12
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 18 minutes
leftover root vegetable gratin 350 g (see p 111) medium free-range eggs 5, separated self-raising flour 150 g full-cream milk 4T unsalted butter 30 g, melted grated cheese 100 g, such as Cheddar, Parmesan or Gruyère chives or spring onions 1 bunch, finely chopped
1 Preheat the oven to 200°C and line a 12-hole muffin pan with paper cases.
2 Mash the leftover gratin with a fork. Whisk the egg yolks and flour together, then whisk in the milk and add the mashed gratin, melted butter, cheese and chives or spring onions. 3 Whisk the egg whites in a clean bowl until holding stiff peaks, then gently fold them into the gratin mixture until just combined. Divide between the muffin cases and bake for 15–18 minutes until risen and golden. Leave to cool in the pan, then serve warm. Cook’s note: If you don’t have any leftover root vegetable gratin, peel and grate a small potato, a small parsnip and a little piece of celeriac. Blanch briefly in boiling salted water, then drain well and pat dry. Mix with a splash of double cream and plenty of seasoning and use 300 g of this mixture instead of the leftover gratin. MEAT-FREE
GOULASH
“The beauty of this dish is that all the slow-cooking has already been done for you (use leftover juniper pork belly). I’ve added beetroot to my goulash, which isn’t traditional, but I love its earthy sweet flavour against the warmth of the spices.”
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes
olive oil 2T onions 2, finely sliced red peppers 2, seeded and sliced sweet paprika 1T hot paprika 2t caraway seeds 2t tomato purée a good squidge leftover slow-roast juniper and fennel seed pork belly 500 g, shredded (see left) beef stock (fresh is best or from a cube) 2 cups new potatoes, sweet potatoes or butternut 300 g, chopped beetroot 3, peeled and chopped into small pieces sour cream, for serving chopped parsley, for serving
1 Heat the oil in a pan and gently fry the onions and red peppers for 10 minutes until softened. 2 Add the spices and tomato purée and fry for a further few minutes before adding the pork, stock, potatoes and beetroot. 3 Bring to a simmer and cook for 15–20 minutes until the potatoes and beetroot are tender. Serve with dollops of sour cream and plenty of chopped parsley.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Diemersfontein Cabernet Sauvignon/Shiraz
ROOT VEGETABLE GRATIN
“There was a bit of debate when photographing this recipe about the difference between a gratin and a dauphinoise. We reached the conclusion that a dauphinoise is a type of gratin and that anything topped with brown crust is a ‘familie gratin’.”
Serves 4, plus leftovers EASY
GREAT VALUE Preparation: 15 minutes Cooking: 1½ hours
unsalted butter 30 g onion 1 floury potatoes 300 g parsnips 2 celeriac 1 bulb thyme sprigs a handful, leaves stripped flour 2T sea salt and freshly ground black pepper, to taste chicken or vegetable stock 1¼ cups cream 1½ cups fresh or dried breadcrumbs a handful Cheddar cheese 50 g, grated
1 Preheat the oven to 180°C. Rub the butter all over the inside of a 1.2-litre ovenproof dish. Peel and finely slice all the vegetables and toss with the thyme, flour and plenty of seasoning. Tumble into the dish. 2 Mix the stock and cream and pour over the vegetables, then mix the breadcrumbs and cheese together and scatter over the top. Bake for 1½ hours until the vegetables are tender and the top is golden and bubbling. FAT-CONSCIOUS
WINE: Woolworths Durbanville Hills Sauvignon Blanc
GRATIN HASH WITH POACHED EGGS
“I don’t know what it is about a hash that is so completely satisfying and glorious – I think it is because I love anything that I can eat without a knife! This comforting, creamy hash made with leftover root vegetable gratin is a true winter wonder.”
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes olive oil 1T onion 1, finely chopped bacon, chorizo or salami
100 g, finely chopped garlic 2 cloves, crushed leftover root vegetable gratin
400 g (see left) soft herbs such as Italian parsley, tarragon or basil a handful, chopped free-range eggs 4 sea salt and freshly ground black pepper, to taste
1 Heat the oil in a frying pan and gently fry the onion for 10 minutes until softened.
Add the bacon and fry for 10 minutes until it is starting to crisp. Add the garlic and cook for 30 seconds, then add the leftover gratin and herbs, crushing slightly with a fork to flatten the gratin in the base of the pan. 2 Cook over a medium-low heat for 5–6 minutes until golden and brown on the bottom, then turn over with a spatula – don’t worry if it breaks up a bit, just squash it back down again. Cook for a further 5–6 minutes until the other side is golden.
3 Meanwhile, bring a pan of water to the boil, then reduce the heat until the water is just simmering. Poach the eggs gently for 4 minutes. 4 Serve scoops of the hash with the softly poached eggs, plenty of freshly ground black pepper and a scattering of sea salt.
WINE: Woolworths Ken Forrester Grenache
“This comforting, creamy hash is a true winter wonder”