Store cupboard challenge

Kitchenbunny

Hi inthedeep - which recipe did you use and have you made it yet? Sorry I couldn't reply last night - everything got a bit busy. I normally make a tomato sauce from a carton of passata and adding a bit of garlic & herbs, maybe a sprinkle of cayenne pepper. Then I add a drained tin of tuna, mix in cooked pasta and sprinkle it with grated cheese.

Either way, hope you enjoyed it! The next thing to use up from my cupboard is the quinoa and I think I'll do as suggested and make it for lunches in the coming week.

KB xx

NickJW

Hello all!

I'm a regular poster on the grocery challenge, but my spend last month got too high.

So my aim is to get inventive and try and use up some of my fridge stocks. I'm fed up with seeing them there and want to do a big eat up!

This is what I need to use up:

Mint sauce
Horseradish sauce
Dijon mustard
Sauerkraut
Jarred Jalapenos with garlic (a large jar)
Sweet apple and cider chutney
Onion marmalade (HM from my auntie)
Tomato and basil chutney
Onion marmalade with black olives and balsamic vinegar
Ginger and chilli chutney
Mango chutney

Now here's the problem - due to high colestoral I don't have cheese , processed meats (such as ham or sausages), and hardly any red meat which are the natural accompaniments to these, and have sandwiches rarely. No cream, mayonnaise, creme fraiche, sour cream either - all the nice stuff I can't have basically...

So I'm trying to find recipes using them up using chicken or turkey (as a main meal) fish or veggie. I like world foods - Indian, Thai (but no coconut milk), Chinese, Italian, Caribbean and of course British etc etc. Am happy to buy a few extra ingredients for the recipes just to get rid of them

Any thoughts or inspiration would be greatly appreciated!

Kitchenbunny

Hi there, I'm just doing a spot of research now on a few bits. I was looking at the mint sauce recipes as I'm in a similar boat (except that we do have lamb occasionally - its just too expensive for us at the moment). I've found a few suggestions of stirring mint sauce into mushy peas while cooking to go with some battered fish and served with chips, or making a pea and mint soup. I'll keep looking for other stuff.

My other thought is could you hold a curry night for a few friends? Get them to bring around a dish (say, something you could all eat), make a light vegetable curry yourself and supply mango chutney, tomato & basil chutney (basically any or all of the chutneys) and some plain rice. Might help.

KB xx

NickJW

Kitchenbunny wrote: »

Hi there, I'm just doing a spot of research now on a few bits. I was looking at the mint sauce recipes as I'm in a similar boat (except that we do have lamb occasionally - its just too expensive for us at the moment). I've found a few suggestions of stirring mint sauce into mushy peas while cooking to go with some battered fish and served with chips, or making a pea and mint soup. I'll keep looking for other stuff.

My other thought is could you hold a curry night for a few friends? Get them to bring around a dish (say, something you could all eat), make a light vegetable curry yourself and supply mango chutney, tomato & basil chutney (basically any or all of the chutneys) and some plain rice. Might help.

KB xx

Of course - curry! That's mango chutney used for sure. Thanks for the suggestion (now need to persuade my friends that having a meal at one of our houses is preferable than going out for a meal)

Making BBQ Style Horseradish + soy sauce marinated chicken with new potatoes and broccoli tonight...unsure if it will work, but I found the recipe on the net. Fingers crossed!

craigywv

Nick make melba toast and use your onion chutney up on it .lush meant onion marmalade lol

NickJW

craigywv wrote: »

Nick make melba toast and use your onion chutney up on it .lush meant onion marmalade lol

Mmm! That sounds lovely! Great lunch idea for work!

SusieHo

Just used two sweet potatoes lurking in the fridge, cut into cubes, added frozen ginger, a tin of chickpeas, frozen spinach, a tin of chopped tomatoes, cream of coconut (tinned) 3 tbsp of medium curry powder, some chilli flakes and whacked it all in the tagine for an hour, it was gorgeous! Got rid of bits I never know what to do with and is pretty healthy too, ate hot with chapatis for dinner this evening and will eat cold with a chapati or pitta tomorrow for lunch

berwick

Not a complete meal but definitely a tasty accompaniment to a salad.

I always used to end up throwing at least half of a french bread stick to the birds the day after I'd bought it as they go stale so quickly. Now I use stale french baguettes in this tasty recipe to accompany a salad.

Break, or cut, the bread into bite-size pieces, chop an onion and a large tomato into smallish pieces and add some garlic to a dressing of olive oil and vinegar (ordinary malt vinegar will do), add a little sugar and salt to taste then pour over the bread, onion, tomato and garlic and stir well to ensure everything is coated.

Best served after being left to stand for at least half an hour so that all the flavours mix together. You could also try adding things like a touch of mustard or honey to your dressing or use chopped spring onions instead of an ordinary onion.

DawnW

berwick wrote: »

Not a complete meal but definitely a tasty accompaniment to a salad.

I always used to end up throwing at least half of a french bread stick to the birds the day after I'd bought it as they go stale so quickly. Now I use stale french baguettes in this tasty recipe to accompany a salad.

Sounds good! Stale baguettes also make great bases for HM French bread pizza. Split, butter (you can add a bit of garlic if you like, arrange in a baking tin, then top with a spoonful of tinned tomato, grated cheese and anything else you like (eg cooked bacon or ham slivers, slices of cooked sausage, sliced mushrooms or peppers, herbs, whatever you like, but any meat must be cooked. Bake in the oven till heated through and the cheese has melted. Great for using up various leftovers, and very popular with children, who can 'design' their own topping choice

Mardymadam

Take one Mattesons look alike smoked pork sausage and slice chunkily. Add one chopped onion lightly fried, any old bacon bits and/or ham/chicken/other sausage chunks.
Place all in slow cooker or casserole.
Add: tin of chopped tomatoes or passata, Tin Cannelini or borlotti or even kidney beans, a crumbled stock cube or oxo and just enough water to cover ingredients.
If you are super hungry add some diced potato at this stage.
Sprinkle with white or black pepper, teaspoon sugar and some basil or parsley or thyme or rosemary - or a little of them all.
Cook in slow cooker for a couple of hours once going, or in oven on very low light.
When cooked add half tin of baked beans, serve with warm bread rolls or whatever you have available.
This will serve up to 4 normal people or 2 very hungry horses. Left overs can be frozen.
Actually tastes better if made the day before eating.