Sausage & bean winter casserole

It’s supposed to be spring but it’s still absolutely freezing outside so I’m resorting to cooking casseroles to keep me warm. From a food waste perspective casseroles are an absolute dream; it’s a dish that you can produce by mixing the simplest ingredients together and turn into something tasty by throwing in a few store cupboard essentials such as stock cubes, tomato sauce or Worcester sauce.

The humble sausage is the main basis for this meal, a cheap and tasty ingredient that can be used to create a hearty protein filled evening meal. A lot of the other ingredients in this recipe were from my freezer, I needed to empty my freezer as I was moving house and this recipe enabled me to use up loads of fresh ingredients that I’d previously frozen. You can find tips on freezing fresh items here and I promise that I will do a follow up blog post soon with further tips.

INGREDIENTS

  • 6 x sausages cut into 2.5cm chunks
  • 400g pinto beans
  • 2 x sticks celery roughly chopped
  • 2 x carrots sliced
  • 1 x onion thinly sliced
  • 1 x parsnip diced
  • 8 x mushrooms cut into quarters
  • 16 x cherry tomatoes (optional)
  • 3 x cloves garlic crushed
  • 1 x red chilli finely sliced
  • 1 x tbsp olive oil
  • 1tbsp paprika
  • 400ml chicken stock
  • 100ml white wine
  • 1tbsp mixed herbs
  • 1 x bay leaf
  • Dash of Worcester sauce

METHOD

Heat the oil in a large pan over a medium heat.

Fry the sausages for approximately 4 minutes or until browned, remove from the pan and set aside.

Add the onion and celery to the pan and cook until the onions start to soften.

Add the crushed garlic and sliced red chilli and cook for 1 minute before adding the paprika, stir well so that all the ingredients are covered in the spice and cook for a further minute.

Add the white wine or a splash of stock to the pot and scrape the pan with a wooden spoon, turn up the heat and bring the casserole to the boil, continue to cook until the liquid has reduced by half.

Add all the remaining vegetables to the pan, bring back to the boil and cook for 3 minutes before returning the sausages to the pan.

If using, add the cherry tomatoes to the pan along with the stock, Worcester sauce and seasoning. Bring to the boil before reducing to a simmer, cover with a lid and cook for 40 minutes, adding more stock if needed.

Finally remove the lid, add the pinto beans and cook uncovered for 10 minutes, serve with crusty bread.

TIPS

If you prefer a thicker sauce add a tbsp of flour towards the end, or more if required.

Substitute the vegetables for any others that you need to use up.

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Parsnip & Potato Rostis (from left-over veg)

On the 2nd day of Christmas…

Parsnip & potato Rostis

It’s not just the Turkey that gets left over after Christmas Day, and here’s a great idea of what to do with the leftover veg.

The Food Waste Diaries

Glancing in my fridge on boxing day I was met with a huge array of left-overs giving me plenty of ammunition for a few experimental dishes.

We’d cooked far too many vegetables to accompany Christmas dinner, a common mistake when cooking up roasts, but being determined not to waste a morsel I’d kept all the surplus in the fridge. Some of the left-over vegetables had made it onto my boy-friends turkey sandwich – ‘a roast dinner sandwich’ (or a manwich in his words), which was pretty delicious but it hadn’t made a dent in the left-over roast potatoes, parsnips and baby carrots.

I’d seen Nigel Slater cook up some Bubble and squeak patties so I decided to do something similar with my left-overs. I mashed up all the potatoes, parsnips and carrots but the mixture was very dry, so for moisture I added a dash of left-over turkey stock…

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Parsnip & Potato Rostis (from left-over veg)

Glancing in my fridge on boxing day I was met with a huge array of left-overs giving me plenty of ammunition for a few experimental dishes.

We’d cooked far too many vegetables to accompany Christmas dinner, a common mistake when cooking up roasts, but being determined not to waste a morsel I’d kept all the surplus in the fridge. Some of the left-over vegetables had made it onto my boy-friends turkey sandwich – ‘a roast dinner sandwich’ (or a manwich in his words), which was pretty delicious but it hadn’t made a dent in the left-over roast potatoes, parsnips and baby carrots.

I’d seen Nigel Slater cook up some Bubble and squeak patties so I decided to do something similar with my left-overs. I mashed up all the potatoes, parsnips and carrots but the mixture was very dry, so for moisture I added a dash of left-over turkey stock and gravy. After adding seasoning, I divided the mixture into 4 (although the number of röstis will depend on how many left-over veggies you have) and moulded into patty shapes which were probably about 1.5cm thick.  I heated a knob of butter in a non-stick frying pan but was unsure of cooking time so I turned the röstis over every two minutes (I find if you turn too often the röstis start to fall apart). After a total of about 8 minutes, they were a nice golden colour and hot all the way through.

The röstis would make a delicious side dish but I also had some left-over stuffing from the turkey which I decided to serve with the röstis. I moulded the stuffing into thin patties, again adding some left-over stock for moisture and popped them in the oven at 200c for 15 minutes. Again I was unsure of timings so I kept my eye on them, the stuffing patties were very moist and I was unable to turn during cooking but after 15 minutes they had dried out and become golden.

To serve, I placed the stuffing ontop of the vegetable röstis and for the final touch I reheated a small amount of leftover cranberry sauce in the microwave. The röstis were absolutely delicious with all the flavourings of a roast dinner, they’d make a great starter or a light supper  and the best thing is that I’m pretty sure they can be made with any left-over vegetables. I’ll definitely be making them next time I cook too much vegetables.

This is the first time I’ve made something out of left-over cooked vegetables and it would be great to hear about what other people do with theirs.

Shop but don’t drop! (How to shop to reduce food waste)

Following on from last weeks blog about the basics of meal planning, the next stage is the shop.

You should already have your list for all the ingredients needed for your planned meals, so make sure that you don’t leave the house without it. Sticking to the list should make your shop relatively easy, although the supermarket can be littered with many potential food waste mine fields.

Now I have the benefit of living very close to a supermarket, this means that I can pick up ingredients throughout the week with little or no effort. I tend to pick up the bulk of my shop on the Saturday but leave any perishables that I know I don’t need until later in the week. I’ll pick up these remaining items later in the week which means they’re fresher when I come to use them and if there’s been any curve balls during the week, with meals being missed, it will help to reduce food waste.

One of the important things about the list is to ensure that you’ve got down quantities needed for the recipes, this will stop you buying bulk ingredients that aren’t needed and will later rot.

The fruit and veg aisle for me is the most likely to result in food waste, I tend to never buy pre-packaged vegetables. Generally the quantities are much higher than needed, you also can’t always assess the quality of the vegetables and quite often pre-packaged fruit is actually higher priced than the individual items.

Another supermarket trick that I find can lead to increased food waste is the BOGOF and multi-buy offers. Now I’m all up for saving cash but in reality, you’re not saving if the food ends up in the bin. Before I take advantage of any offer, I ask myself the following 2 questions:

Will I use it before the use by date?

If not, can it be frozen?

If the answers no to both of these questions, then I leave it on the supermarket shelf.

My final tip would be the food storage, I basically freeze all items that can be if I’m not using them over the next two days. This again means that if any thing crops up during the week and I have to skip any of the meals planned, the products don’t have to be thrown away. Before I freeze the shopping,  I split up the packages into portion sized freezer bags to avoid having to defrost more than needed when it comes to use the food

And to be honest, as shopping tips go, that’s all I have. The meal plan and list really is the key, but I would love to hear from anyone who has their own tips.