Monday's Dinner Dash
Tuna and brown rice bake
Cook 2 cups of brown rice. ; Hard boil 6 eggs. Shell them and cut each one in half. ; Finely chop 1 medium red onion and some parsley. ; Grate a cup of cheese. ; Make a white sauce using 2 tablespoons of butter, the same of flour and a good cup of milk, add the cheese and season well. ; If your...
Pork Sausage and Butter Bean Soup
Heat a little oil in a large saucepan over a medium heat. Add the bacon and fry with the diced onion and garlic until softened but not coloured – about 3-4 minutes. ; Add the chopped sausage (roughly 5cm pieces) and cook for 4 minutes until starting to brown. Add the tomatoes, butter...Lauraine Jacobs
Glazed venison medallions with a mint dressed radish pasta salad
Venison is lean, healthy and fast to cook.1
Cook it once, eat it twice
Red flannel hash
A delicious way to use up leftover corned beef.
Beef and Mushroom Savoury-Topped Hot Pots
Wipe mushrooms clean and slice finely. Heat oil in a saucepan. Add mushrooms and paprika. Cook until mushrooms soften and...
'Clean out the fridge' pasta
This dish is designed to feed four hungry people and use up any leftovers from the fridge. This is a guideline recipe – include...
Cold meat curry
For the meat, use leftover roast meats like lamb or beef, or you can cook some sausages and chop them up.
Turkey couscous salad
This leftover turkey salad is quick and easy to make and a great way to feed a post-Christmas crowd.
Oatmeal bannock recipe
When the weather is cold, out comes the porridge. There’s nothing quite as warming on a chilly morning than a bowl of hot...
TOP 3 RECIPES
These delicious pikelets are a quick and easy breakfast, or serve with ice cream for a family dessert.
Watermelon and pineapple 'otai
The ultimate summer drink.
Sugar-free coco-nutty granola
Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20...
From the team
When we’re in the mood for slow cooks and roasts at this time of year, it often means one set of cooking serves two meals (or three). Our Monday Night quesadillas from Bite magazine use leftover roast meat, and nothing beats a sandwich of cold roast, pickles and salad leaves. But when you want to make more of a meal, we’ve got a great collection of ‘cook it once-eat it twice’ leftover dishes. Stir leftover vege into a quiche or frittata, turn mashed potatoes or kumara into spicy fish cakes, a fried hash or potato scones, or turn leftover stew into a more-ish pie or hot pot. And you can’t go past Annabel White’s aptly named bottom of the fridge pasta – way better than it sounds, we promise.
What are your favourite ways of using up leftovers? Let us know on Facebook or post pictures via the commenting on the recipes.
The team at Food Hub