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Cook: Recycled Food

Recycling is all the rage, but it still doesn’t stop us throwing away thousands of tonnes of edible food every year. But this isn’t an eco rant as I don’t have a leg to stand on (except all my bulbs are long life). I recycle my food because it gives dishes of incomparable depth and complexity. Like a good wine flavours will develop in dishes that are left in the fridge for a few days. I am not sure how safe it is to recycle food for a fortnight, but I am still here.
The first dish was a venison casserole. Some diced deer, bacon, onions, carrots, celery with lots of red and white wine slow braised. Perhaps not the most exciting dish, but a start.
Five days later I am conscious that there is a huge casserole in the fridge and I have no lunch. Into a pan with extra beef stock and a bunch of parsley and I have a thick, chunky soup. A bit heavy though, so I’m not going to eat it all. Back into the fridge for a few days.
The next week sees a partridge with no home. The last one I did was a bit dry so I am glad of the venison soup. I flame a couple of glasses of Marsala., soak some raisins and put everything in a casserole with the bird. Served with a wet polenta the sauce at two weeks old is starting to come into its own. But too much sauce for one bird so back into the fridge.
The grand finale comes three days later. It is a well known fact that most Indian restaurants rely on pre-prepared sauces, but probably don’t have a venison and partridge brew that has been matured for a couple of weeks. The curry starts with dry spices fried, ground spice, onions and chicken thigh on the bone. In goes the brew, coconut milk, flaked almonds, plain yoghurt and fresh coriander. And at three weeks old any Delhi belly? Nope. Just one of the best curries ever made!

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