What to do with leftovers? – focus Ginger
Whilst growing up with my parents who were working hard to raise three children, pay for the bills on low incomes we all had to be resourceful.
- Buying what you need by planning meals
- Reusing plastic bags and tubs for storage
- Paper bags for keeping vegetables fresh
- Freezing leftovers
- Preserving methods
My parents philosophy is to work hard and be resourceful has stuck with me.
As a young cook, we cooked meals, any leftovers would be tumbled down to create new dishes. There were five mouths to feed in our family so this was a great way to make a dish go a long way.
I’ve decided to look at ingredients that are leftover in my kitchen and what you can I do with them to give you ideas and create delicious dishes which will avoid food waste.
We use a lot of ginger Indian cookery it’s hot and fiery and perfect for the cold weather to warm us up but to help away the coughs and colds.
How to select the freshest ginger top tip
- check if the skin is shiny, smooth and snap off a little piece it should be moist inside. If it’s dry, this has been hanging around for too long! Best to find another one in the box.
Peeling ginger, best to use a tea spoon, hold the piece of ginger firmly in your had and scrape away the skin. It’s easy.
- To cleans and keep away the cold, in a mug, add hot water, a couple thinly sliced ginger, 1 teaspoon honey and 1/4 tsp turmeric. A crack of back pepper will also do a good job too to help absorb the curcumin ( anti inflammatory properties) into the body. Note to myself. -Best to do this Daily in the morning.
2. Time saving tips – Chop a thumb size piece of ginger, with 2-3 cloves of garlic crushed and 1 fresh chillie. Blitz into a blender and form into a ball. Freeze. Upscale this and do a batch. These frozen balls can be added to dishes and will defrost whilst cooking, giving you enough time to pour another glass of something you fancy:)
3. Make a quick vegan vegetable curry using spices, using leftover veg in the fridge or freezer. Finely chop up a small onion, fry in rapeseed oil and cumin seed. Allow to soften. Add 1 tsp freshly chopped ginger, clove of garlic and a fresh chillie and stir well. Add veg of our choice, I use frozen peas carrots and sweetcorn, stir well. Add spices, turmeric, coriander powder, cumin powder, garam masala and salt to taste. Add freshly chopped tomato and tomato purée (add a bit of colour). next add fresh coriander, a little lemon juice and a dash of water. Cover and cook on a low setting until veg is cooked through approx 5-8 minutes. Add seasoning to taste if desired. Stir through cooked pasta or serve on toast for a great lunch.