Sunday, November 16, 2008

Food for a recession

Ladies and gentlemen! We are entering an area of severe economic turbulence. Kindly fasten your seat belts, fold up the table in front of you, and switch off all electronic devices. You will be served a meal according to the present circumstances.

Suddenly we are in a period of financial hardship. As the value of the worlds stock tumbles, the impact can be felt in every home throughout the world.

In times like these, we all need to save money, even on food. A good thing in these bad times may be that we throw less food in the bin, and start recycling leftovers into new interesting dishes. There are so much good food to be made from leftovers.

One of my colleagues regularly supplies me with bones, and I made good and concentrated stock last Tuesday. Both stock and the excess meat and vegetables were placed in plastic containers and went into my freezer.

Today I made comfort food for a recession, a hot curry with meat, carrots, celery root, and leeks used when I made my stock, and even some frozen leftover coconut milk went into my pot. Food that normally would have ended in the bin reincarnated as one delicious hot pot!

See how to make a good stock here

Hot leftover curry with coconut milk

5o cl water
1 stock cube
2 tbsp medium hot Jalfrezi Curry paste with sweet pepper and coconut
2-3 tsp sugar
Leftover meat, finely chopped
3 leftover boiled carrots, sliced
1/2 leftover boiled celery rut, diced
1 leftover boiled leeks, sliced
7 cl leftover (once frozen) coconut milk

Heat up water, dissolve stock cube in the water, and add Jalfrezi Curry Paste and sugar. Add meat and allow to boil for 1 hour.

Add leeks and carrots. Place diced celery root in a blender, and add a little of the stock. Blend celery into a fine paste and add to the curry. Allow the curry to boil for another 30 minutes.

Add frozen coconut milk at the end of the cooking time. Do not boil and do not cover with a lid, as the coconut milk may split.

Serve with basmati rice.

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