Left-overs into Jambalaya!

Among my crowded shelf of cookbooks I discovered  an old brown copy bearing the somewhat ironic name ‘Modern Cookery’. It looked out of place among its brightly coloured neighbours, who boasted celebrity names and colour images. It turned out to be the guide of choice for all my grandmother’s meals and while some of the advice it gives is best forgotten (forty minutes for cooking leeks!) there is wisdom to be found.

A whole chapter is dedicated to ‘New Dishes from Left-overs’.  This is something like clever PR job in your own home. Take something old, give it new bedfellows and a different dish is born. This section indicates how much our attitudes to food have changed in just a couple of generations, highlighting the culture of excess we now live in. I’m not saying we should return to rationing, but perhaps just remember some of those values which are so alien to us.  You would be very hard pushed to find a section in a modern cookbook that includes ideas for re-inventing excess ingredients.
 I decided to make something with the remains of yesterdays roast beef, which was lurking in the fridge and threatening to be forgotten. I also had some chorizo, cherry tomatoes and a bell pepper coveting a position in what I decided was going to be a Jambalaya of sorts.
So anyway here is my very easy Jambalaya inspired dish.

Because the aim of this dish is to use up left-overs, proportions and specific ingredients are not that important. But I’ll write down the essentials and the variables.
Essential ingredients:

  • 250g of any rice (I like brown short grain)
  • 1 tin of peeled plum tomatoes/chopped tomatoes
  • 1 onion, diced
  • 6 cloves of garlic, (or to taste) minced
  • pinch chilli flakes or powder, (more if you want it really spicy)
  • 1 tsp oregano
  • glug of olive oil
  • 125ml red wine or alternatively stock
  • 1 bay leaf
  • seasoning

Variable ingredients:

    • Vegetables: I used a few handfuls of cherry tomatoes, one red bell pepper, a few spring onions and a handful of spinach. Alternatively any kind of pepper, aubergine, courgettes or tomatoes would work well. Coriander optional.

    • Meat or beans: I used around 400g of roast beef (chopped into chunks is better than sliced here) and 100g of choritzo. You could use any left-over meat you have! For a vegetarian version use any kind of tinned beans 400g and add extra veg – but remember to add a few tsp of paprika if you are not using chorizo.

Method:

  1. For the rice, cover with boiling water and simmer until nearly cooked, then drain and set to the side.

  2. Saute the onions garlic and chorizo in olive oil on a medium heat with a pinch of salt, until the onions become transluscent.

  3. Then the meat/beans and vegetables of choice and cook on medium heat for about 5 minutes.

  4. Then add wine or stock, tin of tomatoes, oregano and chilli and simmer for 10 minutes

  5. Finally add the rice and cook until tender.

  6. Serve and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s