Make two meals from one! To help, we've got easy solutions for involving big-batch cooking and a thoughtful use of leftovers.
It can be a chore getting dinner on the table every night. To help, we’ve got easy solutions involving big-batch cooking and a thoughtful use of leftovers.
Prep & Cook 25 mins | Serves 4
2 tbsps crispy fried shallots
6. Remove pan from heat and transfer noodles onto a serving platter. Top with green onions, coriander leaves and crispy fried shallots.
VEGETABLE NOODLE OMELETTE
Chef’s Tips
Shop in bulk to get discounts, but don’t freeze in bulk. Instead, spend a little time after shopping to divide meat up into meal-sized portions before freezing. To make dinners extra easy, cut up the meat or marinate it so it’s ready for cooking.
Casseroles, curries, braises and stews freeze really well. Make a double batch and freeze one for another night.
Label and date frozen food – it will last for about three months in the freezer.
Get creative with leftovers. Bolognaise sauce makes a great topping for jacket potatoes; leftover curries can be turned into pasties; leftover roast dinners make delicious sandwiches or can be delish toppings for ramen.
"Reserve 2 lamb shanks and 1 1/2 cups of sauce for the recipe extension."
Prep & Cook 3 hours | Serves 4 plus leftovers for pies
2 tbsps chopped fresh coriander
1. Preheat the oven to 180 C. Combine the flour, salt, curry powder and pepper in a large bowl. Place each shank in the bowl, in turn, and coat it well with the flour mixture. Put the shanks on a plate, reserving the flour mixture.
2. In a large heavy-based frying pan, heat 1 tbsp of the oil over high heat. Brown the lamb shanks, three at a time, on all sides and transfer to a large ovenproof casserole dish with a lid. Repeat with 1 tbsp of the oil and rest of the lamb shanks.
3. Lower the heat in the frying pan to medium and add the last tbsp of oil. Cook the onions and garlic until soft, but not brown. Add the onion mixture to the casserole dish with the tomatoes and brown sugar.
4. Whisk the beef stock into the remaining flour mixture and add to the dish. Cover, and place in the oven for about 2 hours or until the lamb is very tender.
RECIPE EXTENSION
1. Preheat oven to 220 C. Peel 300 g kumara (sweet potato) and cut into 1-cm pieces. Boil, steam or microwave until just tender.
2. Remove meat from lamb shanks; discard bones. Combine lamb and sweet potato in a medium bowl, divide mixture into 4 x 1-cup capacity ramekins.
3. Moisten the rim of each ramekin lightly with water.
4. Cut rounds of puff pastry 1 cm larger than the rim. Press pastry on pies.
"Reserve onethird of the beef mixture for the beef ragu with pappardelle."
Prep & Cook 4 hours 30 mins | Serves 6 plus leftover for beef ragu
1 ½ cups (375 ml) beef stock
1. Combine the flour, salt, pepper and oregano in a large bowl and toss the beef through, coating all the beef cubes evenly.
2. In a large heavy-based frying pan, heat 1 tbsp of olive oil over high heat. Shake excess flour from beef. Brown one-third of meat on all sides and remove to bowl of a slow cooker. Repeat with 2 more tbsps of oil and beef.
RECIPE EXTENSION
1. Coarsely shred remaining beef mixture. Place into a large frying pan over lowmedium heat; cook, covered, until hot. Meanwhile, cook 750 g fresh pappardelle in boiling salted water until al dente.
Prep & Cook 30 mins | Serves 4 plus leftovers for salmon rissoles
2 tbsps coarsely chopped fresh dill
1. Place the potatoes in a large pot of salted water and bring to the boil. Boil for 10 to 15 mins or until completely cooked through. Add the peas; cook for 1 min, drain. Using a fork, smash the potatoes coarsely.
2. Heat a large non-stick frying pan over medium-high heat. Add the olive oil and 10 g of the butter. When the butter is foaming, place the salmon in the pan, flesh-side down, for about 3 mins or until golden. Season with a little salt and pepper. Turn the fish and cook for a further 1 to 2 mins, seasoning the other side as well. Cooking time will depend on the thickness of the fish. Remove the salmon from the pan and rest on a plate under foil.
3. Add the remaining butter to the pan and when it is starting to brown, add the capers and lemon juice, and stir to combine.
RECIPE EXTENSION
1. Flake the flesh of the 2 reserved salmon fillets and place in a large bowl with the remaining potato and pea mixture, and the rest of the dill.
2. Stir in a lightly beaten egg until well combined. Form the salmon mixture into 8 rissoles.
3. Roll in fresh or panko (Japanese) breadcrumbs. Shallow-fry in a large non-stick frying pan over medium-high heat until browned on both sides and crisp.
4. Serve with mayonnaise, lemon wedges and salad, if desired.
