In my previous post “No Shop Week,’ I promised to write up the recipe for this dish which was made solely from left over vegetables, frozen items and stock cupboard items…no supermarket visit involved. This recipe is a great example of how knowing the base of a few simple dishes can really help to reduce food waste.
The perishable ingredients that I had to use up were:
Ingredients in the freezer included:
And store cupboard essentials that I had in stock were:
The idea for this recipe came from my hate of celery. I’m really not a fan of raw celery, in my opinion, anything that contains less calories than it takes to eat isn’t a food. The only time I ever use celery is in stews and soups, which are conveniently both fantastic recipe ideas for using up leftover veg.
Now I could have cooked a simple soup out of my leftovers and for you vegetarians out there, feel free to adapt this recipe by leaving out the pork, or if a thicker blended soup is more your bag, throw in a few extra potatoes and blend before serving.
Anyhow, back to the pork…
I know how long most veg takes to cook, and this is what dictated the order of which they were added into the pan, so if you’re using different vegetables, follow this methodology to work out your timings.
For this specific recipe though, here we go with the method:
- Heat 1 tbsp oil and fry onions for 2-3 mins until soft
- Add pork and fry for 4-5 mins or until browned
- Add chopped celery and fry for a further 2 mins
- Drain off some the fat from the pork, this will avoid a scum forming on top of the broth
- Add stock (see notes) and bring to boil. Once boiling reduce to a simmer, add diced potatoes and cook for 5-7 mins
- Once the potatoes start to soften add in the chopped carrots and continue to simmer for a further 3 mins
- Finally add Worcester sauce, ketchup and seasoning to taste
If you don’t like your vegetables quite as al dente as me, feel free to keep simmering until they are cooked to your liking.
And that’s it, a quick simple broth from leftovers.
In terms of the measurements I was unsure how much stock to use. 250 ml per portion sounded like a reasonable amount and I wanted 4 portions so I made up 1 litre of stock. When I came to add this to the meat, it just felt like too much so I reckon only about 800ml went in.
The trick with inventing dishes and also when following other peoples recipes, is to follow both your instinct and your taste buds. Don’t be afraid of messing up dishes by adding too much of an ingredient or diverging away from a recipe. If you’re unsure of how much of a particular ingredient you should add, start with a smaller quantity and keep adding until you’re happy. In this instance I started with 1 tbsp of both ketchup and Worcester sauce and continued until I was happy with the flavour. In total about 2 tbsp of ketchup and 1.5 tbsp of Worcester sauce went in.
I mentioned in my “No Shop Week” blog, that knowing a few basic recipe bases & tips will help with inventing dishes. My tip to take away from this recipe is that adding ketchup and Worcester sauce to casseroles and soups is a great way to add flavour without having to buy any extravagant sauce mixes.
Believe it or not, Ketchup is a fantastic ingredient to sweeten up dishes, Worcester sauce adds a bit more depth to stocks and stews with its unusual and unique taste, and although not used in this recipe; if you like things spicy, Tabasco/chilli sauce is an easy way to add a bit of a kick to recipes.