HOW TO...MAKE A MEAL OF 1 SAUSAGE, 2 TOMS, 1/2 ONION & A CUKE END & SOME 'SHROOMS

Using up leftovers is both art and science; it gets easier when you know how.

Take these ingredients: 

• one leftover part-cooked Toulouse (the long ones) or 2 regular sausages
• 2 toms, almost overripe
• half an onion
• a cucumber end
• a few mushrooms (opt)

Not very promising, right?  

But add a little olive oil, a little water and a bit of seasoning; serve on easy-cook  rice and you end up with a Mediterranean version of 'dirty' rice.  But in a clean, good way.  And a delicious way.  

And a low-fat, fairly low-carb kind of way.  With plenty of vegetables that are good for you.

And very little effort or money on your part.

The above are the ingredients 67 had on a Friday lunchtime before the weekly shop.  Yours will no doubt be different but you can produce an equally delicious plateful with leftovers anytime, when you know how.

Cost: little even if you're buying a few more favourite veg 

Feeds: 1 but easily multiplies

Ingred (the basics):

    1/2 white or red onion, in fine dice

    1 large or 2 small sausages, poached in just boiled water over med-high heat 10 mins, cooled slightly and sliced OR 1/3-1/2 mug leftover cooked meat

    2 med tomatoes, core removed, chopped in large dice with seeds & juice

   3-4 inch/7-10cm end of cucumber in smallish dice

   3-4 large mushrooms in med dice

  

  good olive oil

  water

  pepper & salt

Optional seasoning: dried or fresh basil, Worcestershire sauce 

 

Leftovers Mediterranean 'Clean' Rice

Method:

1. Thoroughly wash and cook white rice according to packet instructions
2. Heat a large heavy-bottomed pan over high heat; when smoking slightly, add a generous tablespoon olive or other veg oil
3. Add meat in one layer; allow to brown on one side; toss, stir fry another min; pour into a dish; set aside
4. Add a little more oil to pan, if needed, then onion; cook over med heat 5 mins or until onions are translucent
5. Return sausage to pan; add  tomatoes; stir
6. Add mushrooms, cucumber and  1/4 cup water
7. Cover with a lid
8. Braise 5 mins or until veg is cooked to your liking
9. Shake sausage pan occasionally to prevent the food from sticking; add a little more liquid if needed 
10. Taste, season; the flavours of the veg & meat should come through clearly
11. Serve with Worcestershire or spicy sauce of your choice on rice.

Tips:

• Replace Mediterranean seasoning with Oriental: reduced-salt soy sauce,   oyster sauce or hoisin sauce
• other veg suitable for this recipe: broccoli, cauliflower, bell peppers, green beans, mange tout, shredded cabbage or sprouts etc etc.
• rice can by replaced with pasta or potatoes

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This recipe and techniques have been developed by B M Lee/ Bright Sun Enterprises and  may not be reproduced without the author's written permission.