My two best store cupboard recipes

sarahs999

Hello, I thought I'd share these as I've so shamelessly nicked other people's ideas on here! THese are ones that we always do when all the fresh veg has gone but we haven't got round to going to the market again.

1. Pasta putanesca
Take a tin of anchovies in olive oil. Tip it all in the pan (I ususally drain off a bit of the oil to be healthier). Add a chopped garlic clove. Simmer down until brown sludge (nice). Add a tin of chopped toms and some dried chilli (I have a big pot of lazy chilli in the fridge that I use). If you have them, capers and black olives. COok down for about 20 mins, until thick and yummy. REally, really tasty on pasta - has a great whoooomph of flavour. ADd some basil if you have it and some parmesan. I always have a rock hard chunk of this festering somewhere!

2. Pea risotto
Finely chop an onion and fling it in some olive oil. Cook a little. Add a load of arborio risotto rice and coat in the oil. Just when you can't bear it any more cos you think it's going to burn, add a generous splash of vermouth. When it's soaked up, add some hot chicken (or veg) stock. (We make ours with the chicken carcass after we've had a roast chicken and save it just for this risotto). Meanwhile, cook some frozen peas and reserve. If you're feeling posh, blitz half the peas in a processor with some butter and garlic and reserve that too.
Keep adding the stock to the rice ladle by ladle until it gets soaked up. If you add too much at once it won't work. It's a bit of an inexact art, but once the rice is a bit bitey but a bit soft too, it's ready. You'd need about a litre of stock, probably, if making a fair wodge. Add the peas and the buttery pea gloop and stir in. Add a fair grating of parmesan and let it melt. You can also add an extra swish of butter for a really rich taste. Season well. Yum! My husband makes this almost every week and it's delicious.

The great thing is that both these recipes taste fab but you don't need to have anything fresh to make them.

thriftlady_2

Ooh, I like the idea of blitzing some of the peas in the risotto. Lovely recipes:T But,re the Jamie Oliver thread, how many Italians are sitting down to toad in the hole and shepherd's pie tonight ? :rotfl:

kittykat500

I love the sound of the putanesca sauce - will try it on the children's pasta as they live on the stuff when they get home from school!

Ta

CLARABEL

hiya

i'll add in here tooo

courgette pasta

put pasta on to boil. boil for 2 mins put on lid, turn of heat and leave for remaining 6 mins.

meanwhile fry a chopped onion in olive oil and add in a crushed garlic clove, grate 2 medium courgettes and add after the onion is soft. cook everything until courgette softens. add some herbs/chilli flakes

drain pasta, mix in with sauce ad parmesan and serve ( with garlic bread if you're a pig like me!)

I love it

Clara.x:p

skintchick

I like the pea one - I don;t like peas but my last lodger left me some in the freezer. Now I know what to do with them!

dronid

My favourite apart from the Salmon and Pesto Pasta Bake which I've put up somewhere else on the site (I'll have to track it down) is Kedgeree. Or perhaps it's Kedgerish as it's not very authentic.:o Boil about 250g rice (I always make enough for the weekend!) Boil about 4/5 eggs. Drain the rice and put it to one side. Shell the eggs and chop them up chunkily. Fry about 2dsp curry paste (I use mild, you can go hotter!) or some curry powder in a little oil. Add 2 tins of mackerel and break it up and stir it into the curry paste/powder. Add the rice and mix through until the rice has all coloured evenly and the mackerel is distributed. Add the chopped egg and again mix through. Serve warm. Yummy for breakfast!:j

Numptie

Usually make risotto the day after roast chicken so that we have chicken stock and some bits of left over chicken to add to the risotto.
Best and quickest store cupboard recipe is crab pasta.
Boil spag, gently heat a good glug of olive oil in a small pan, add finely sliced garlic, chilli to taste, salt and pepper. Add a tin of crabmeat (expensive unless you stock up from the Pound shop). Once spag is cooked drain and mix in sauce with some chopped parsley if you have it and parmesan. About 12 minutes from start to finish.

Yum!

mcwarre

My bestest lazyiest is:

one tin of oxtail soup, one of muligatany (spelling?), one of peas, carrots, potatoes and stewed beef. Heat on stove; excellent quick stew

Warms the cockles after a frosty day on the terraces watching footie (or what is trying to be passed off as it)

lofty_cherrytree

Jumping on the bandwagon, tuna pasta:
Cook pasta and whilst cooking lightly fry off some sliced mushrooms.
Drain pasta when cooked and return to pan, add a tin of tuna, the mushrooms and some sliced black olives with 2 tblsp peto sauce and mix together. serve with crusty bread and salad if you have any. One tin of value tuna serves 2 people, and sometimes I add a sliced spring onion to the mushrooms in the pan.