Tuesday, June 17, 2008

Make This!

Last night we had the tv on while I was getting dinner sorted. A Current Affair (news/current affairs type sensationalist tv show that generally really annoys me, for those out of the country) was blaring away in the background and the piece they were playing was going on about how much food is wasted in Australian households. One of the points made was that people today don't know what to do with leftovers - our grandmothers made entire meals, meals entirely different from the original, from leftovers - and now, rather than being used, they just get thrown out. I was almost overcome by feelings of virtue and house-wifely-ness - our meal last night consisted almost entirely of leftovers and they formed the basis of a different dish! Then I yelled at the kids and the warm glow kind of disappeared.


I should point out that I agree that waste is terrible and I do try really hard to use up leftovers, make soup of stuff in the fridge that needs using up and give myself a good talking to when I'm forced to throw things out. We'll have chooks again soon and I can't wait!


Anyway, we had a roast Sunday night and, as this dish was on the menu, I cooked a few extra vegies so I had enough 'leftovers'. This was delicious! We all loved it and I will definitely make it again - probably the next time I cook a roast. I served it with a little leftover lamb and the remnants of cauliflower/broccoli cheese. Yum.


Chorizo and Roast Vegetable Frittata
from Cheap Eats










6 eggs
1/2 cup cream
1/3 cup coarsely grated cheddar cheese (I just grabbed a handful, so probably a bit more than was called for)
1 chorizo sausage, sliced thinly
1 1/2 cups coarsely chopped leftover roasted vegies
1/4 teaspoon cayenne pepper (couldn't find it in the cupboard so just used salt and pepper)


1. Preheat oven to 180C. Oil 19cm square cake pan; line base with baking paper, extending paper slightly about edges.

2. Whisk eggs, cream and cheese together in large jug.

3. Cook chorizo in medium frying pan, stirring, until browned and crisp. Drain on absorbent paper.

4. Place vegetables in pan; top with chorizo. pour egg mixture over chorizo; sprinkle with cayenne.

5. Bake in oven about 30 minutes or until frittata is set; stand 10 minutes before cutting.



3 comments:

kitchen hand said...

I agree. Now that we have children, we tend to eat leftovers more often, although with kids it's more like shards and fragments and blobs. It's amazing how so many ingredients can go into bubble and squeak.

belongum said...

You hit the nail on the head... AND it's so bloomin expensive shopping at the moment. Our chooks have gotten old and lazy - no eggs lately - and I'm contemplating their retirement from the egg laying business. We've not entered into negotiations about this issue at this stage... but the chooks aren't be at all helpful in this little problem at all!

Love left over tucker... love the meals you can make with 'em... but up until recenty I've been the only one in our house that celebrate leftovers in this way. The X gets funny about tucker if it sits in the fridge longer than a day!!!

Ooops - I'd better watch out what I say... she might decide to 'retire' me! lol ;-) Hope everything went well in Hedland... Karratha was verrry interesting!

Cheers ;-)

Red Dirt Mummy said...

Mmmm.. bubble and squeak. Yummo -as long as there's no cabbage in it LOL.

Hey Belongum. We take the axe up to the chookpen and just rest it where the chooks can see it - you know, as a kind of threat to get them to start laying again. It doesn't always work but it keeps us amused :) Hedland was good, I'm back to Karratha next week.