Category Archives: Curries

Fantastic plastic (and leftovers)

Fantastic plastic!  Tupperware, Addis and other manufacturers of those useful plastic containers with tight-fitting lids are the saviour of the single cook and parent, or the workaholic who also wants to eat well in the office.

I’ve become a fan of the newer containers with the lids that include the tabs to lock the lid in place and a gasket to ensure that it does not leak.  They are (rather, were, when I was a wage-slave) very useful for taking prepared meals into the office.  I used to cook up meals like soups (gazpacho in summer, or vegetable in winter), curries (with rice), pastas or even flash-fried steak or chicken breast, and pack them into 400ml containers.  Some would get frozen, others would go straight into the office.  A few minutes in the microwave and I’d have a healthy, well-price lunch – often paired with fruit or nuts, or juice.

Earlier this week, Kitty and I had Thai green curry for dinner.  I cheated (again), using the Woolworths pouch of Thia Green Curry sauce as my base.  I started, however, with some olive oil, chopped onions and chillies, to which I added several spoonfuls of green curry paste.  Once that had warmed through and started to smell good, I added some prawns (thanks, again, Woolies, which provided de-shelled, de-veined prawn tails) and chicken thigh meat.  I poured the contents of the sauce pouch into the pot and added sliced mushrooms, snap peas and baby corn, some extra coconut cream and fish sauce.  Just before the end (it all only needed less than 10 minutes’ of cooking time), I stirred in some chopped fresh basil and coriander.  Served over some basmati rice, it made for a superb meal.  The left-overs, of course, went into those beloved plastic containers – rice first, followed by the curry – to serve as lunch the following day for Kitty (at work) and me.

Continuing the theme of left-overs, that roast pork belly from last Sunday is not quite finished.  In an earlier post I spoke of having some of it as sandwiches, on crispy fresh bread rolls.  Last night I felt like something warmer.  I sliced off the remaining crackling and put that under that battered old TV grill to crisp up (sadly, the TV grill has come to the end of its life, unless I can buy or have a new element made – it tripped the electrics twice, in spite of having had the cord repaired, so there is obviously a problem somewhere…)

Getting back to the pork – I chopped the remaining meat into chunks, after slicing off some of the fat that lay under the crackling.  The fat went into a little cast-iron saucepan along with some chillies (yup, these appear regularly in my diet), sliced red onion and some chopped chourizo sausage (to add colour to the gravy).  I left that lot to fry slowly for a while whilst I prepared a little salad.  Oh – and I had some brown rice on the go already.  Once the onions had softened, I added the pieces of cold pork to warm through.  The “cheat” arrived in the form of some instant brown onion gravy I had lurking in the cupboard – mixed with boiling water and added to the pork / onion mixture, I had instant sauce.  I served that over some of the brown rice, with the salad and some left-over red lentils – and there was enough left over to go into yet another of my favourite plastic tubs for lunch today.

If you like tuna, have a look at the “Sicilian-style Tuna” recipe I will post after this – the recipe is courtesy of B, my recently-ex-wife.  We made this a number of times when we lived in Moscow a few years ago.

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