4 Leftover lunches! Part 2
Published 8 May 2015 by Linzi Nuttall
Lunch doesn’t need to be a difficult affair – just use leftovers!
Did you try any of the leftover lunch recipes from yesterday? What did you think, were they tasty? We hope so.
As promised, here are two more leftover lunch ideas: pork and cabbage hotpot and potato and cauliflower curry. As usual, the dishes we suggest have no exotic, fancy ingredients in them. You’ll not have to spend pounds on things you’ll only use once or travel to the local specialist food shop to get that imported wasabi paste that the recipe simply must have!
No, we keep it simple and easy, with stuff you’ve hopefully already got in your store cupboard, so you can knock these up at the drop of a hat.
Pork and cabbage hotpot
This is delicious, a real favourite in the thinkmoney office. Even if you’re not a big fan of cabbage, you’ll love it done like this – trust us! You can use chops or sausages for the recipe, whatever you prefer.
Start by heating a tablespoon of oil in an ovenproof casserole dish and brown 750g pork chops or pork sausages. Once done, take them out and put them to one side. Now, add 3 chopped onions and soften in the oil and meat juices, then add 2 carrots, a quarter of a white cabbage, 600g potatoes cut into chunks, an apple, season well and cook until they start to soften. Now sprinkle in a tablespoon of plain flour and mix well. Add 100ml cider and allow to cook until the alcohol is gone, then add 500ml chicken stock and put the meat back in the pot. Cover the mixture with a layer of sliced potatoes, pop on a tinfoil lid and bob it in the oven on 160c or gas 3, for an hour. Take the tinfoil off and allow the potatoes on the top to brown for another 30-45 minutes.
Potato and Cauliflower Curry
Most of us Brits love a good curry, and we’re no different, so we couldn’t give you dinner ideas without giving you one for a great curry that’ll get all your office co-workers green with food envy! And, if you fancy making a meaty feast, just add some chicken into the mix. Leftover roast chicken is particularly good for this.
Heat a tablespoon of oil in a pan and soften 2 chopped onions, 4 cloves of crushed garlic and fry for a minute or two. Add in a teaspoon each of dried ginger, turmeric, cumin, coriander and half a teaspoon of cayenne and cook for a minute or two. Then throw in 1kg of potatoes, 1 large cauliflower cut into florets, 3 tomatoes chopped up and enough water to cover the vegetables. Add a lid and cook for about 20 minutes or until the vegetables are soft. Serve and enjoy!
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