Exciting New Ways To Cook With The Basics Of Storage Cabinets – Which ones? News
Stuck at home and with more free time, many of us have fun experimenting in the kitchen.
A quarter of what? members told us they were more adventurous with recipes during the lockdown and that one in five is cooking from scratch more than usual. *
To help give you culinary inspiration, we spoke to Ryan Simpson, co-owner of Orwells’ chef at Henley-on-Thames, who has won awards for his sustainable approach to food.
Here he reveals inventive new ways of cooking with storage cabinet basics, including making your own. skull, flatbreads, dips, desserts, pickles and snacks.
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Whether it’s tuna, salmon or sardines, canned fish makes an excellent pot fish or pate.
Ryan says, “Mix the drained fish with oil or melted butter (about 200g of fish for about 75g of fat) and add a little seasoning. coarsely or mix if you prefer a smooth pâté. ‘
Add the tomato paste or puree, pepper and fennel seeds to the salmon. While tuna works well with dried herbs such as dill or parsley, and you can also add cayenne pepper and chili (or curry) powder for added flavor.
Sardines in tomato sauce go well with basil and diced zucchini, which have a lower water content than cucumber, so they tend to stay crispier.
Make a delicious retro dish – donuts – out of corned beef, spam or canned ham.
Ryan says, “Cut the meat into thick slices and dip them into a dough made with flour, eggs and milk.”
Chill in the refrigerator for 30 minutes, then fry until golden brown.
Canned baked beans
Tired of the usual broad beans on toast? Instead, use them in a cassoulet.
Ryan says, “A cassoulet is a slow cooking pot that traditionally contains meat and white beans, which baked beans are.”
Drain the sauce from a can of baked beans, but do not toss it, before placing the beans in a pot or slow cooker with diced meat or leftover sausage.
Sauté gently with olive oil, then add the bean sauce and broth, and simmer for two hours. Serve with rice, jacketed potatoes or Jersey Royal potatoes.
Ryan says, “Whatever your impulses; make a hummus. You can use split peas, broad beans, or even kidney beans. Who said it had to be chickpeas?
Mix the legumes of your choice with olive oil, tahini (or shelled sesame seeds), lemon juice, garlic, salt and pepper, then mix into a paste.
Serve with raw vegetables or homemade chips or tortilla chips.
Long grain rice
In addition to savory dishes, long grain rice can also be used in sweet dishes, such as rice pudding.
Put 100g of rice with 500ml of milk (preferably whole milk) in a saucepan and bring to a boil.
Add nutmeg or allspice to taste, plus sugar to sweeten and cook until the rice is tender, stirring occasionally to help make the rice sticky.
Serve with banana slices and chocolate buttons.
Impress everyone by making your own chips, using potatoes you found in the cupboard.
Slice your potatoes very thinly, then rinse them in cold water to remove the starch. Dry with a kitchen towel and use a deep fryer or cook in enough oil to submerge them.
Ryan says, “Don’t put too many potato slices in the pan at the same time as this will cool the pan and they won’t cook properly.”
Pickling is a great way to use up the carrots that threaten to fly away in the fridge.
Ryan says, “Cut them into slices or grate them, then put them in a bowl with two parts water to one part vinegar and add caraway seeds for flavoring. Leave the mixture for three days.
Serve with a burger or steak for added texture and spiciness.
If you’ve got lettuce, but you’re tired of salad, did you know you can cook it?
Cut it in four and brown it with a little oil (the sugar will give it a nice color).
Or Ryan says, “Sprinkle it with cheese, then put it in the oven to roast for 10 minutes.” “
If you’ve found yourself with flour to spare and want to bake something different from a standard bread (or maybe you can’t afford yeast), go for a simple flatbread instead.
Ryan says, “It’s easy to crack a flatbread. Combine the flour and water into a paste, then fry until lightly browned on each side.
Top it with pan-fried leftovers like salmon and chickpeas, or other combinations like goat cheese and caramelized onions, or cheddar, apple and pancetta.
Sweet spreads and condiments
If you have jam or chocolate spread in your cupboard, there are plenty of things you can make with it besides spreading it on toast.
Ryan says, “Chocolate spread is an incredibly versatile product. You can put it in a chocolate mousse or spread it in a sandwich, then brown it in the pan. ‘
Another tip is to take the vanilla ice cream out of the freezer until it’s slightly soft, then stir in the chocolate spread before refreezing it.
Likewise, put 1/4 of jam for 3/4 of plain Greek yogurt and freeze it for a delicious fruit dessert.
Savory condiments and spreads
If you’re running out of salty staples like gravy granules or soy sauce, a yeast extract like pot is a great universal substitute.
It gives dishes that umami experience you might be looking for and adds another dimension of flavor when cooking fish, stews and curries.
Peanut butter is another ingredient that can add a delicious nutty flavor to anything you cook or bake.
Sweet varieties are ideal in mousse or to add a touch to chocolate cake or carrot cake.
Ryan says, “The tastier versions can be used as a tahini base if you are making your own dips with hummus or in a marinade.”
Oats are not only good for a large and healthy breakfast, they can also be used to make your own oatcakes or as an alternative to breadcrumbs.
Ryan says, “Oatcakes are so easy to make and are a great alternative to bread or crackers. “
Combine the oatmeal, flour, water and butter, then roll out and cut into 5mm thick rounds before baking for 15 minutes.
Another use is in a “window coating,” but instead of adding breadcrumbs to the flour and egg, you use oats. “It makes a delicious coating for the mackerel,” says Ryan.
* In May 2020, we surveyed 5,619? members.