Tuesday, February 14, 2012

Cascading leftovers: family cooking at its best

This works beautifully. A day or two of using stuff for great applications. We've all done it before, I suppose. Cook a roast, use the bones for stock etc.

So here's my first entry. Fresh tomatoes and basil into a bruschetta, capsicum into roast capsicum, all into a roast capsicum chutney.

Chop onions and tomatoes and basil. Sprinkle some balsamic vinegar, olive oil, salt and pepper. Put on toasted bread.

Roast capsicum
Put capsicum halved, under the grill until charred. Put in a plastic bag until cool. Run the skins off, slice, mix with oil and garlic and refrigerate.

A week ago I had last night's bruschetta mix, two week old roasted capsicum.

Roast Capsicum Chutney
Put the leftover bruschetta mix and roast capsicum into a saucepan, got it boiling, added a cup of sugar and reduced (about 45 minutes simmer) stirring every ten minutes. Added two diced capsicum, six diced chillis and a quarter cup of sultanas.

So this cascaded all my food into some really great finished product, with good eating along the way.

- Posted using BlogPress from my iPad

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