Despite not being intentional, waste can be caused by a lack of planning before buying and cooking, which often leads to excessive food leftovers, incorrect food storage, and even problems in understanding the recommendations present in product packaging.
After all, there has to be a difference between the “expiry date” and the “best before” date.
With chef Ross Birkin’s tips you will never have to waste any leftovers.
Executive chef at ANEW Hotel Hilton in Pietermaritzburg, Birkin not only shares his top tips but also an easy chickpea and lentil casserole recipe.
Your leftovers shouldn’t be an afterthought
When planning a meal, it’s important to consider more than just the immediate dish you’re preparing. Focusing solely on one meal increases the likelihood of wastage. When you plan for the entire week, you shift your perspective.
You start thinking smartly about using leftovers from one meal to the next, to create delicious dishes for the days ahead. Aim to cook bulk items such as roast chicken or mince on a Sunday to save you time during the week.
The humble zip-lock bag
Properly storing your ingredients is key to preserving their freshness over time. The longevity of your meals depends on how well you prepare and store them in the fridge for the week ahead.
Oxidation plays a huge role in the deterioration of food. Zip-lock bags are perfect for storing large quantities of cooked rice or pasta. After cooling down, portion it into measured quantities, and store it in these convenient bags for easy access.
If you prefer reusable containers opt for airtight containers with secure seals and fill them to the brim to maximise the lifespan and freshness of your food.
The sturdier the ingredient, the better
Choose sturdy vegetables like broccoli, cauliflower, and butternut, and keep them in their original packaging until you're ready to cook them.
Leftover vegetables can easily transform into delicious soups or stir-fries for added texture and taste. Add leftover cauliflower to your morning smoothie for additional vitamins and fibre.
Don’t turn up your nose at (the right) canned foods
Wisely selected canned foods like whole peeled tomatoes, chickpeas, and lentils are excellent pantry staples. They provide a foundation for creating nutritious meals. An easy, yet versatile base recipe.
What I love to do every week is a hearty chickpea and lentil casserole. This dish not only satisfies your body’s need for specific vegetables and protein, but you can reinvent leftovers by incorporating them into this recipe, creating new flavours each time.
Chef Ross’ versatile chickpea and lentil casserole
Serves: 2
Ingredients
1 whole onion, finely chopped
1 tsp olive oil
2 tbsp crushed garlic
1 sprig of fresh thyme
2 whole tomatoes, cut into wedges
1 tbsp tomato paste
½ tsp salt
1 can chickpeas, drained and rinsed
1 can brown lentils, drained and rinsed
200ml water
Fresh Italian parsley, chopped (for garnish), or spring onion, chopped
Cooked starch or sides (e.g., rice or potatoes) for serving
4 cranks of black pepper
Optional: Leftover shredded chicken (for added protein)
Method
Finely chop the onion.
Heat a deep-frying pan over medium heat and add one teaspoon of olive oil. Add the chopped onion and cook until it becomes translucent, stirring occasionally to prevent burning.
Add the crushed garlic and the fresh sprig of thyme and cook for another minute.
Stir in the chopped tomatoes and tomato paste. Continue cooking on medium heat until the tomatoes soften and blend with the paste.
Add half a teaspoon of salt, drained chickpeas, and lentils to the pot. Pour in 200ml of water and stir until everything is well combined.
Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally.
Optional: If you have leftover shredded chicken, stir it into the casserole during the last 5 minutes of cooking to heat it through.
Before serving, stir in the chopped fresh parsley, or chopped spring onion.
If you have any leftover starch (such as rice or potatoes), mix it into the casserole or heat up and serve on the side.
Add freshly ground black pepper.