Category Archives: USING UP LEFTOVERS

Quick Chilli Pickle in Reused Olive Brine

When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share a huge love for chilli (or chile, as MJ would say) in all its forms, but her ways of cooking and using it are usually completely new to me. MJ might be surprised but I always think about her whenever I open a jar of olives. In fact, until I met MJ I would simply discard the olive brine from an empty jar, (unless my husband hasn’t drunk it!), but I’ve seen MJ use olive brine in so many creative ways, it started to make me think it’s totally wrong to throw it away.

One day I thought I’d recycle this brine and try making quick chilli pickles. The result was so good, I now always make sure I have two or three chillies in the fridge whenever I open a jar of olives. Such quickly pickled chilli slices are still crunchy, only lightly altered in taste and texture and they make an excellent snack or an addition to salads and sandwiches. If, like my husband, you like drinking olive brine, you can still drink it after you’ve finished this “secondary” pickle, but beware, the brine will be even hotter than the chilli. Now olive brine makes me think even more about MJ because I know as soon as I finish the olives, I’ll throw some chillies into the same jar and have a delicious hot snack I’m sure she would enjoy. Thank you so much, dear MJ, for your constant inspiration!

If you have just opened a jar of vinegar-pickled vegetables (cucumbers for example), once you have finished it, you can try the same method to make quick secondary cucumber pickles with leftover vinegar pickling brine:

Cucumber Pickled in Reused Vinegar Brine

TIPS: This quick recycled brine pickling idea is intended for olives pickled in salt brine (salt and water), not preserved in oil or with addition of oil (you might try it too, but I don’t guarantee the results).

The photo you see above was made at the moment I started pickling. The red chilli colour won’t change but the green chilli slices will soon turn olive green, so don’t worry, it’s normal.

Some olives are sold in plastic pouches. Once you have finished the olives, transfer the brine into a glass jar and then  pickle the chillies (don’t reuse the plastic pouch for that). Olives might be sold also in metal cans, but I’ve never tried pickling in the leftover brine from such olives. I’m worried it might take a metallic taste… If you ever intend to do it, make sure you don’t reuse the same can (anyway, I’m sure most of you know, metal cans should be emptied as soon as they are open, so you should transfer the olives with their brine into a ceramic or glass container as soon as you open them).

Obviously, if you don’t like fiery food and cannot handle chillies, you can pickle sweet peppers in the same way.

If your pickled chilli has developed a mould on top, throw it away and don’t be put off by this first experience. I have made these reused brine pickles at least dozen of times, always in the same way and once they developed mould, I have no idea why (it might have been some dirt on the chillies or a fork which had touched some other food product and then used to retrieve olives from this brine…).

Preparation: 2-3 days

Ingredients:

a jar with brine from pickled olives (you can reuse the same jar)

raw chillies, washed, dried and sliced

Place the chilli slices into the brine, making sure the liquid covers all of them (they will float a bit of course, but don’t pack too much chilli, otherwise some of the pieces won’t pickle at all) and cover with a tight lid.

Place the jar into the warmest part of the fridge (vegetable drawer is a good place or the fridge doors) and wait 2 or 3 days (taste the chilli to see if it’s already changed the taste). You can shake the jar once or twice a day. Don’t keep these pickles for more than a week and transfer them to a colder place in the fridge once you think they are done. (After a certain time they might start developing mould).

Korean Mung Bean Pancake with Ground Meat and Kimchi

A very kind friend has recently offered me Our Korean Kitchen, a beautifully illustrated home cookery book written by Jordan Bourke and Rejina Pyo, an Irish-Korean couple. It’s not my first Korean cookery book, but in this one everything looks appetising and effortless at the same time, so I couldn’t wait more than one day to put it into practice. A mung bean-based pancake batter sounded  particularly intriguing, quite different from all the Korean dishes I know and I happened to have every single ingredient, so the choice was easy. The pancake was rich and filling, but didn’t feel heavy at all and I loved the idea of a healthier, not wheat flour- but bean-based pancake. It might not look very exciting, but I promise it was absolutely delicious!

As usually, I have slightly modified the recipe (e.g. used a mixture of pork & beef I prefer instead of beef alone or adding baking powder), so check the original recipe in Our Korean Kitchen which is a fantastic source to have a peek into easy and delicious Korean home cooking.

TIPS: Dried mung beans are small, have a green khaki colour and are slightly oval in shape. They can be found now in many “normal” supermarkets, but you can look for them in organic or Asian shops, and of course, online.

The cooking process is really easy, though you have to plan the pancake a day ahead (the beans must be soaked overnight) or at least in the morning, if you want to have the pancake for the dinner. The only tricky part is frying this thick pancake without burning it and without leaving it raw inside (especially if you use pork or chicken). I did it on low heat with a cover on so that the top of the pancake cooked a bit too before the flipping over.

The baking powder is my own idea because I believe it makes such a filling pancake a bit fluffier (it does the same to the Japanese okonomiyaki). You can skip it of course.

The whole batter (apart from the meat) can be made ahead and wait one or two days in the fridge before the addition of meat and frying process.

The recipe calls for chopped kimchi (preferably from an old batch), but if you don’t have it, you can add some Korean medium-hot powdered chilli, an additional crushed garlic clove and an equal amount of a chopped cucumber, courgette or bok choy. It won’t really be a substitution, but it will lighten the pancake and add some spicy kick to it.

Even though this recipe calls for minced meat, I can easily imagine other proteins such as shrimp, mushrooms or cheese… and why not some vegetables ?

Preparation: about 40 minutes+overnight (beans soaking time)

Ingredients (serves two if eaten with several kinds of pickles and/or a green salad):

150g/about 5.3 oz mung beans

100g/3.5 oz Chinese cabbage kimchi (at least several weeks old) + 2 tablespoons kimchi juice

50 g-60g/about 1.7-2.1 oz minced meat (I have used pork and beef, but you can use any meat of your choice) mixed with 1/4 teaspoon salt

2 garlic cloves, crushed

several tablespoons of spring onion leaves, chopped + some more to sprinkle on top before serving

2 tablespoons low-sodium soy sauce (or less if you use normal soy sauce)

1 cm/0.4 in grated fresh ginger

2 tablespoons glutinous rice flour or wheat flour

1 flat teaspoon baking powder

(sesame oil and toasted sesame seeds or Japanese garlic and chilli oil)

Soak the beans overnight.

Drain them and mix in a food processor with the kimchi juice,  adding some water (about 50 – 70 ml) until you obtain a thick batter. (My batter was quite smooth, but it had still some bits of mung beans and I liked it a lot).

Combine with the remaining ingredients (apart from the sesame oil or taberu rayu, if using).

Heat some oil in a pan and spread a 1.5cm – 2 cm layer of batter (you might need to adapt the pan’s size, but don’t make the pancake too thin, 1.5 cm is a minimum; I have used the smallest pan I have).

Cover the pan and fry the pancake at low heat until it becomes golden brown at the bottom. It took me about ten minutes.

Flip the pancake over and increase the heat to medium.

Fry the second side for about 5 minutes (check with a fork if the batter is fully cooked, especially the meat).

Repeat the frying process with the remaining batter.

Serve cut up into pieces (if eating with chopsticks), with some green onion, sesame oil and toasted sesame seeds on top. I thought it was fantastic with some Japanese garlic and chilli oil (taberu rayu).

 

Super Light Spring Rolls with Cucumber, Shiso and Chicken

springrolls_cucshisoA plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every summer. My dexterity doesn’t improve in what comes to the aesthetics, but I’m getting quicker every year and spring rolls have stopped being a special time-consuming and tiring dish. Since I treat them as an ordinary meal, I’ve been experimenting a lot with different fillings based on what I find in the fridge.

In recent years I realised I don’t always need glass noodles inside; I simply add more vegetables instead. Such rolls are quicker to prepare and become really super light! Normally I use fresh herbs to add an aromatic touch  but since I have plenty of shiso/perilla on my balcony, this time I used it both as an aromatic herb and also instead of salad leaves. Its slight pungency is particularly refreshing and goes perfectly with cucumber. In short, one more delicious shiso dish to add to my growing list of recipes!

If you look for spring roll ideas, you might like some of these:

Spring Rolls with Leftover Roast, Carrot and Mint

Spring Rolls with Leftover Roast, Carrot and Mint

Soba Noodles and Cucumber Spring Rolls

Soba Noodles and Cucumber Spring Rolls

Mizuna, Carrot and Chicken Spring Rolls

Mizuna, Carrot and Chicken Spring Rolls

Spring Rolls with Asparagus and Chicken

Spring Rolls with Asparagus and Chicken

TIPS: Obviously, you can use any fresh herb you like, but avoid those which might be too strong, hiding all the other flavours (I think of coriander, for example; I’d use salad leaves as a second wrapping layer and some coriander leaves only as an aromatic touch).

When preparing spring rolls I usually broil or bake spicy chicken breasts or legs, but you can use leftover chicken from any dish you have made before (if your chicken isn’t spicy, you may add some hot sauce into the rolls).

You can skip mayonnaise if you don’t like it.

I think this shiso and cucumber version goes particularly well with Japanese ponzu (slightly tangy sauce), but you can serve it also with a mixture of rice vinegar, soy sauce and chilli oil.

You can use both red or green shiso. Green shiso has a slightly more delicate taste.

Preparation: about 40 minutes

Ingredients (makes 10 medium spring rolls):

10x medium rice paper sheets (22 cm)

10 big shiso leaves or 20 smaller

1 small chicken breast, baked, steamed, boiled or leftover from any chicken dish…

10 small shiso leaves, chopped or cut into threads

half a long cucumber

1 big avocado, cut in two lengthwise and sliced

(mayonnaise)

Cut the cucumber into rather thin strips (their length should be equal to the rolls’ length you aim at).

Cut the chicken breast in two horizontally and then into thin strips.

Fill a big wide bowl with warm (not hot) water.

Divide the filling ingredients into ten equal portions.

Dip rice paper sheets one by one in the water, immersing them delicately so that you don’t break them.

As soon as the sheet softens (after about ten – twenty seconds), put it onto a big chopping board.

Place first one big or two smaller shiso leaves in the middle, then horizontally horizontally (at the edge which is closest to you) the cucumber, a piece of chicken breast, mayonnaise, the avocado and finally the chopped shiso.

Roll tightly starting from the edge which is closest to you.

Proceed in the same way with the remaining rolls.

Serve them immediately as they are or cut in two horizontally with ponzu or with a mixture of soy sauce, chili oil and rice vinegar.

If you wish to serve them later, wrap them individually in cling film or cover them because they dry out very quickly.

Curry Pie with Leftover Filo Top

filo_crumble1pDo you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls). Now that I discovered genuine (though expensive) frozen Greek filo, they started to worry me much more than before. A heap of unused small bits of filo suddenly reminded me of a very unusual chicken “pie” spotted in Hairy Bikers’ Perfect Pies: chicken in a creamy sauce topped with crushed filo pieces. It looked original and delicious enough to stay engraved in my memory. I decided to use their idea of filo top, suspecting it would be perfect for any leftover strips and I was right.

I didn’t follow Hairy Bikers’  filling recipe since I happened to have some other leftovers (curry sauce and unused broccoli stalks from Pork and Broccoli in My Favourite Indian Curry). In fact, my filo rescuing plan became a triple leftover dish! I added some chicken meat, mushrooms and a carrot and the result, though looking quite messy, was a meal of delightful creamy and crunchy goodness. The airy crushed filo topping is so good, I am ready to destroy some whole pastry sheets to make it even if I don’t have leftovers!

As I have mentioned, I didn’t use the pie filling recipe from Hairy Bikers’ book, but it seems absolutely delicious, as well as all the other imaginative pies and tarts this huge source of recipes contains, so make sure you check it whether you are a fan of open tarts, British-style covered pies, mini tartlets, pasties or other similar dishes.

TIPS: You can, of course, make the curry from the scratch (see the recipe here) or use any other sauce of your choice (tomato sauce, for example). I had only 250 ml (about 1 cup) leftover curry sauce, so I have stretched it with some additional coconut milk.

Any vegetable or mushroom can be used here, but I’d advise pre-cooking briefly the mushrooms and the tough vegetables (carrots or broccoli stalks) but not broccoli florets or courgettes, for example.

Preparation: about 1 hour

Ingredients (serves two hungry people; fills a 16 x 16 cm baking dish):

1 chicken breast, cut into bite-sized pieces

stalks and branches from one medium brocoli, cut into bite-sized pieces

5 rather big cultivated mushrooms (I have used ones called cremini in US and Canada), cut into four

about 400 ml (about 13.5 fl oz) leftover curry sauce (I had only 250 ml, so I added some coconut milk)

1 medium carrot, cut into thick half slices

about 3 sheets of filo/phyllo (can be whole or leftover strips)

oil or butter or coconut fat to brush filo

Preheat the oven to 200°C (392°F).

Heat the leftover sauce (adding more liquid, such as coconut milk, if needed).

As soon as it starts boiling, add the chicken, the carrots, the brocoli stalks and the mushrooms.

Let it simmer until the chicken is done.

If you use softer vegetables, such as courgette or brocoli florets, put them into the sauce about two minutes before the end (unless you like them rather mushy).

Taste the sauce, adjust the flavours and pour everything into a baking dish (you should have roughly 2/3-3/4 of the height filled; I have used here a 16×16 cm dish.

Spread the filo sheets or torn pieces flat and brush them slightly with the fat of your choice.

(If you use whole filo sheets, not leftovers, cut them into six or more squares).

Crush the filo in your palms and place on top of the curry making sure you cover well the whole dish.

Bake until golden (about 15 minutes).

Filo Rolls with Bok Choy Leaves and Feta

bokchoyrolls_Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its stir-fried crisp stalks, I have never liked the texture of warm limp leaves, so if my bok choy had abundant leafy part (sometimes half of its height), I used to cut off about 3/4 of the leaves and throw it away. I hate wasting food, so I kept on experimenting with this unwanted part until I found a dish where its softness would be more than welcome. It worked perfectly as the spinach replacement in the famous Greek Spanakopita filling I have been making for some time according to Katerina’s excellent recipe. The result is equally delicious, though of course not  strictly Greek…

Instead of a whole pie I have made individual filo rolls, the form I prefer and find easier. I have slightly modified Katerina’s Spanakopita recipe, mainly adding garlic, so make sure you check her original recipe on Culinary Flavors where you will also find homemade filo pastry instructions.

TIPS: If you have less bok choy or less feta, feel free to change the ratio. I think that increasing the bok choy’s amount is less risky (feta is very salty).

The chopped dill is not obligatory here. If you use it, either use it fresh or frozen (not dried).

Preparation: about 1 hour

Ingredients (makes 6 rolls):

6 sheets of filo pastry

150 g feta cheese, crumbled

1 egg

3 big handfuls of chopped bok choy leaves

1 big clove garlic, crushed

(2 heaped tablespoons fresh chopped dill)

1 flat tablespoon cracked wheat (you can use semolina instead, but I prefer cracked wheat)

black pepper

Preheat the oven to 180°C.

Put the chopped leaves into a bowl and squash them with your hands until the volume is reduced. Crumble the drained feta into a bowl. Add the chopped leaves, dill (if using), cracked wheat and some ground black pepper, stir well and with a spoon divide into 6 equal portions (this will make the filo sheets’ filling process much easier).

Spread one filo sheet on a big chopping board.

Place horizontally, about 2,5 cm/1 in. from the filo sheet’s shorter edge which is closest to you, a portion of feta and bok choy mixture.

Roll tightly but delicately, starting from the edge which is closest to you, folding the two lateral edges into the roll, so that the filling doesn’t leak during the baking process (I have folded here about 3 cm/about 1,2 inch on each side).

Proceed in the same way with the remaining rolls.

Brush the top of the rolls with some oil or melted butter, place on a baking tray or baking paper and bake in the oven until slightly golden (about 30 minutes in mine). Watch them often as they tend to burn quite quickly.