Turn yesterday’s leftovers into today’s lunch
4 recipes for saving food, time, flavour and money - for each of the meals we reveal three new recipes based on the leftovers from the first a great way to reduce your food waste.
1. Baked salmon, cranberry & horseradis compote with fennel yoghurt
What you need
Main course , serves 6-8 approx.
1.3 kg side of salmon, skin on, no bones
600 g boiled bulgur (approx. 300 g raw)
Fennel yoghurt
500 g thinly sliced fennel
2 tsp sea salt
200 g yoghurt 10%
100 g crème fraîche
finely chopped fennel leaves or dill
freshly ground black pepper
Cranberry & horseradish compote
200 g light cane sugar
100 ml water
200 g fresh cranberries or lingonberries
30 g finely grated horseradish
Topping
50 g peeled red onion
6 cloves garlic
50 g finely chopped fennel tops
a pinch of chilli flakes
a little paprika
40 g honey
cold-pressed olive oil for baking
sea salt
How you do it
Fennel yoghurt
Slice the fennel very thinly using a mandolin or sharp knife,and mix with 2 tsp fine sea salt. Let it infuse for 15 minutes,press the liquid off and discard. Mix the fennel with thestrained yoghurt, crème fraîche and finely chopped fennelleaves, and season with freshly ground black pepper.
Cranberry & horseradish compote
Bring the water and sugar to the boil in a small pan. Add the cranberries and boil for a couple of minutes over a high heat. Turn off the heat and add the horseradish. Cool the compote.
Topping
Lay the salmon skin side down onto a baking tray linedwith baking paper. Season with sea salt. Slice the red onion and garlic very thinly, and the fennel tops even more thinly. Spread them over the salmon. Season with chilli flakes and paprika. Melt the honey (if set) and pour it over the fish alongwith plenty of cold-pressed olive oil. The fish can be left withthe topping on in the fridge for a couple of hours. If you dothis, don’t add the olive oil until just before baking.
Bake the salmon at 250°C for about 10 minutes or longer,depending on size. Serve the salmon with the boiled bulgur,fennel yoghurt and cranberry & horseradish compote.
A. Fish cakes & cranberry & horseradish compote
B. Yoghurt with maple syrup, toasted bulgur, persimmons & Chocolate
C. Creamy crunchy salmon salad
3. Carrot soup with coconut & peanut topping and yoghurt
What you need
Makes 2.4 litres
150 g finely chopped onion
3 cloves garlic, finely chopped
1 tsp finely chopped chilli with seeds e.g.jalapeño
2 tsp freshly ground coriander
1 tsp freshly ground cumin
½ tsp freshly ground black pepper
¼–½ tsp freshly ground cardamom seeds
20 g coarsely grated ginger, with peel
cold-pressed peanut oil for frying
800 g peeled carrots, sliced
1.7 litres water
400 ml coconut milksea salt
Coconut & peanut topping
150 g raw peanuts without skin
cold-pressed olive oil for frying
100 g dried coconut chips or coarsely grated dried coconut
sea salt
Filling
strained yoghurt 10% or crème fraîche 38%
finely chopped rosemary needles
How you do it
Soup
Heat a large pan and add the peanutoil. Add the onion, garlic and chillies and fry until golden for 15 minutes, stirring continuously. Int he last couple of minutes add the spices and coarsely grated ginger. Then add the carrots and water.Bring everything to the boil and simmer covered for 20-25 minutesor until the carrots are tender.
Blend the soup and pour it back into the pan, then add the coconutmilk. Bring the soup back to the boil and season with more sea saltand freshly ground black pepper if desired. Serve the carrot soup in deep bowls with the coconut & peanut topping, strained yoghurt and finely chopped rosemary.
Coconut & peanut topping
Chop the peanuts into smaller pieces. Heat a large pan and pourin a little peanut oil. Add the peanuts, coconut chips and sea salt, and fry until golden and crispy.
Recepies for the left overs
A. Pasta with caramelised quince and fennel
B. Warm salad with fresh cheese
C. Peanut & coconut dressing
3. Baked meatballs with orange-glazed carrot s & hazelnut yoghurt
What you need
Makes 30
500 g minced lamb or beef (not too lean)
50 g coarsely grated onion
¼ tsp freshly ground Ceylon cinnamon
½ tsp freshly ground allspice
50 g almonds with skin
50 g sultanas or raisins
cold-pressed peanut oil for frying
sea salt
freshly ground black pepper
Hazelnut yoghurt
½ tsp whole cumin seeds
30 g hazelnuts
1 tbsp finely chopped mint
250 ml strained yoghurt 10%
sea salt
freshly ground black pepper
Orange-glazed carrots
500 g peeled carrots
300 ml freshly squeezed orange juice
3 fresh bay leaves, cut into thin strips
a pinch of chilli flakessea salt
How you do it
Meatballs
Mix the minced meat and onion in a large bowl. Add the spices, chopped almonds and sultanas to the mince, season with sea salt and freshly ground black pepper and stir thoroughly. Make walnut-sized balls (about 20 g each), place in a roasting pan and drizzle with cold-pressedpeanut oil. Bake at 225°C for 8-10 minutes. Alternatively, fry them on the hob.
Hazelnut yoghurt
Toast the cumin seeds in a hot, dry pan (but not if youuse pre-ground cumin) and grind to a fine powder with apestle and mortar. Return the pan to the heat and toastthe hazelnuts until golden. Allow to cool. Chop the nutsand the mint medium fine. Mix the cumin with thehazelnuts, mint and yoghurt in a bowl and season withsea salt and freshly ground black pepper. Refrigerate untilready to serve.
Orange-glazed carrots
Peel the carrots and cut into large pieces. Put the carrotsand the rest of the ingredients into a pan. Put the lid onand bring the liquid to the boil. Boil the carrots until aldente or crunchily tender. Drain and put to one side.Reduce the liquid to a thin syrup and add the carrots again.
Recepies for the left overs
A. Orange-sauteed vegetables
B. Pita bread with creamy meatballs
C. Orange and hazelnut dressing
4. Danish rye bread
What you need
Makes 2 loaves of 1.3 kg
Pre -dough
500 g rye sourdough (get instructions here)
650 ml lukewarm water
25 g malt syrup or 15 g malt flour
225 g cracked rye kernels
150 g sunflower seeds
100 g gold or brown linseeds
100 g pumpkin seeds
150 g sifted spelt flour or plain flour
Bread dough
900 g rye flour
100 g sifted spelt flour or plain flour
35 g fine sea salt
25 g malt syrup or 15 g malt flour
900 ml lukewarm water
a little butter or oil for the tin
How you do it
DAY 1 Pre -dough
Put the rye sourdough into a large plastic container (about 6 litres capacity)and mix with the lukewarm water and malt syrup. Add the rye kernels, sunflower seeds, linseeds, pumpkin seeds and spelt flour. Mix the dough together well and put the lid on (but do not seal completely airtight). Keep the dough at room temperature for 48 hours.
DAY 3 Bread dough
Mix the pre-dough and add the rye flour, spelt flour, sea salt, malt syrup andlukewarm water. Mix thoroughly. Put a batch of sourdough aside (500 g) in a jam jar for next time. Splash a little water over the sourdough before putting the lid on, and keep in the fridge for the next time you bake. The sourdough needs 2-3 days’ rest before being used again. However, leave it formore than 3 or 4 weeks and it will die and go off.
Put the rest of the bread dough into two greased bread tins (30 x 10 cm),cover with a damp tea towel and leave to stand at room temperature for 4-6 hours, or until the loaves have risen up to the edge of the tins. Bake in themiddle of the oven at 175°C for 2 hours. Remove the loaves from the tins andcool on a wire rack. Keep the loaves in a linen bag or a cotton tea towel in thefridge or in a cold, dry place at about 10°C.
A. Rye porride with apples, cream and maple syrup
B. Cheesecake with a rye bread base
C. Chocolate rye crackers with cardamom
From the book ©Stabil, our food - naturally, all rights reserved.
Photo, text and recipes: Kille Enna