The alternative rice!

Once you've made the curry sauce, it takes minutes and like I said, it can be made ahead, cooled and fridged until you're ready to roll.

Stir fried rice

Serves 2

280g pilau rice

130g cooked chicken

generous handful of petit pois, cooked leftovers

or microwave for 2 minutes if frozen

medium brown onion, sliced

Wok

Add a drop of rapeseed oil – 5ml - to your wok and stir fry your onions over a medium heat – 2/3 minutes, followed by the rice - toss it to ensure it is all evenly coated then add the peas and chicken – 3-4 minutes.

Do not reheat.

Serve in warm bowls with the curry sauce drizzled over the top.

Another template which you can adapt to whatever you've got leftover in the fridge and “store cupboard” staples like rice, an onion and peas.

The curry sauce is so easy and lifts boring leftovers to “I want to eat this dish!”

P.s. It is not safe to reheat rice that you have already cooked, hence the reason why the curry sauce is ready to reheat from the fridge – a word to the wise!

Another template …

… this time using rice and in particular pilau rice.

These days you don't have to struggle with specifics cooking rice - you can buy products that are microwaveable or ready to stir fry in minutes.

Here's a photo of the pilau rice which you can buy from Aldi :

The following recipe again is a template with a curry sauce thrown in for good measure!

We're going to begin with the curry sauce since it can be made ahead and reheated.

Rendang Sauce

160 ml coconut cream

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat for 3/4 minutes

and serve. Can be made ahead and re-heated.

Now for the stir fried rice!

Rice and Noodles – The Gorengs

I know I've talked about these recipes previously but I think it's time for a refresher particularly in that they are most adaptable for leftovers – perfect in these times of frugality – desperate times call for desperate measures!

To recap, Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy, mild, vegetarian, vegan – you name it, the world is your lobster!

There's Mie Goreng too using noodles instead of rice.

Here's the original recipe :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

6oz (175g) cooked wafer ham, thinly sliced

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice together, then stir thoroughly into the rice mixture. Fold in the ham then season to taste with pepper. You can place the wok in the middle of the table and “dive in” or spoon into serving bowls and garnish with the omelette strips.

This is an excellent recipe for leftover chicken and veggies from the Sunday roast – it's quick, easy and tasty. If this dish doesn't fit the “dive in” category then I don't know what does. It's an all time favourite in our house. A definite crowd pleaser and lip smackingly good to boot.

Then there's Mie Goreng, using noodles in case you're not fond of rice!

Chapter III of the cheap and cheerful - Asian

This is the perfect supper since you can make the curry sauce ahead which takes no time at all. You also have “prep ahead” options with the Kedgeree too.

Here's my version, together with a Rendang curry sauce. It's not compulsory to serve the curry sauce, it's personal choice – I prefer a little “sauce” with my dishes and it seemed the perfect symmetry to serve a curry sauce since they are both Asian in origin.

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

Cook your smoked haddock – use fresh if you can get it – or frozen which takes 30 minutes to cook. Break the fish into small pieces.

I'm using frozen mixed vegetable rice, microwave it – only 8 minutes – timed to cook when the fish is ready.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and fish, fold thoroughly.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with hot French bread – using part baked bread works well – you can pop it into the oven whilst your cooking the Kedgeree.

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat for 3-4

minutes and serve. Can be made ahead and re-heated.

If you like to prep ahead :

cook the rice, cool and fridge

bake the fish, cool and fridge

chop and bag the onion

hard-boil the eggs – cool, peel, box and fridge

You don't have to prep ahead - except for hard boiling the eggs - it's whatever suits you – either way is quick and produces a mid-week supper faster than the speed of light – that may be a slight exaggeration!

If there's one thing that drives me mad it's fantasy timings given in recipes and so to back up my mouth I set my timer, based on all the elements prepped ahead. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

All that's left to do is warm the curry sauce!

Here's the usual step by step guide :

The smoked fish and the sweetness in the curry sauce is a perfect combination.

Lunch box anyone?

Shopping hints and tips

Asda seems to be the best value £3.75 for 400g of smoked haddock. I've also found on my travels an alternative store cupboard staple Steamed Pilau Rice from Aldi 280g for 79p – here's a photo – it's not in the freezer – it's in the aisle just up from the fresh fruit and vegetables!

You need 500g of rice for the recipe - a little more won't hurt!

Next up – the Gorengs!

 

Editor's April Pick #4: Faff free foto guide … the Kedgeree

Editor's note: Now this pick is just a photo guide but I will leave a link for the original recipe. There is something so appealing about the step by step photos to tempt you, and if it does pique your interest, why not try the recipe - you will not be disappointed! For someone like me who doesn't stray too far outside my culinary comfort zone as it were, sometimes I need inspiration - and if you said fish curry, eggs and coriander, Id have thought you were in need of a sit down. But the photos don't lie!

http://www.miammiamcookery.com/2019/01/its-tuesday-evening.html

Faff free foto guide … the Kedgeree

Here's the usual step by step guide :

I am my own worst critic … I loved it. The smoked fish and the sweetness in the curry sauce is a perfect combination.

Lunch box anyone?

I've passed this box to a friend – I hate waste!

Editor's December Pick #14 - MWM Curry - Sides and asides

I couldn't mention the creamy curry recipe without also highlighting the sides that go along with it. I don't think of myself as completely inept in the kitchen but it's posts like this one that push me a little more out of my comfort zone. Usually I'd just throw rice on to boil and bank on the curry to do the heavy lifting in the taste department but don't do yourself a disservice - take some time for the rice and it'll really elevate the whole meal.

MWM Curry – sides and asides

It's confession time – I don't “cook” rice - at least not when I'm in a hurry. I do have an absolute foolproof pilau rice recipe which I will definitely share at a later date but, in the interest of speed, frozen rice is another compulsory staple for your freezer.

You can make it special. I love rice with sultanas and flaked almonds. Soak 110g (4oz) of sultanas in apple juice overnight – they become plump and juicy. Toast 110g (4oz) of flaked almonds.

Depending on the appetites, work on the basis of 180g of rice per person. Whilst your rice is “cooking” in the microwave, heat 1tbsp of vegetable oil in a large wok, add a finely diced onion – a sweet variety is great – add the cooked rice and toss together. Drain the sultanas and add, along with the almonds. My final tweak is to add marrowfat peas – drain a can, rinse, pat dry and add to the rice. You've got colour and texture too. As a guide a small can gives you 180g drained weight. If you're not a lover of marrowfat peas try petit pois or red kidney beans. Serve immediately with your curry.

I said in “MWM Curry – there's more” you don't have to use chicken. Try the “kofta canapés” recipe and add the tiny meatballs to the curry sauce.

If you've not seen what the koftas look like, check out “Canapés, meatballs and burgers” for photos.

“The kit to go with the koftas” will give you an onion salad.

By the way – it's definitely worthwhile making your own raita – check out this photo and the cost!

Look after the pennies ...

Nasi – but not as we know … or

… a variation on a theme.

Here's an alternative “fish” Nasi recipe :

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

It's quite “kedgeree-esque” in that both contain fish and boiled eggs and both started life as breakfast dishes – now you have a choice – Asian or Indian!

Finally … the zhuzh

How to please a crowd … The Gorengs

I've made this dish for over 30 years – which was a bit of a shock - I still have my diary notes from 1987!

Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy or not depending on your taste and vegetarian or not. There's Mie Goreng too using noodles instead of rice.

What follows is a series of variations on this original recipe, all of which qualify as candidates for “dive in” dishes.

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

6oz (175g) cooked wafer ham, thinly sliced

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice together, then stir thoroughly into the rice mixture. Fold in the ham then season to taste with pepper. You can place the wok in the middle of the table and “dive in” or spoon into serving bowls and garnish with the omelette strips.

If this dish doesn't fit the “dive in” category then I don't know what does. It's an all time favourite in our house. A definite crowd pleaser and lip smackingly good to boot.

There's Mie to follow, a variation on a theme and time to zushz up the original!

It's Tuesday evening …

… and Kedgeree as promised :

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

I'm using frozen mixed vegetable rice, microwaved – it took 8 minutes – whenever you've time – set aside cool, cover and fridge ready for use later.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and mix thoroughly.

Cook your smoked haddock – use fresh if you can get it – or frozen - whichever you find most convenient. Bake in the oven straight from the freezer at 170fan/190c/Gas 5 for 30 minutes or poach for 15 minutes in a medium saucepan, covered with equal amounts of milk and water. Set aside to cool and then box and fridge until ready to use. Break the fish into small chunks and fold into the rice.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with freshly baked French bread.

It's up to you what you do

I cooked the rice and fridged

I cooked the fish and fridged

I chopped and bagged the onion

I hard-boiled the eggs

as additional Sunday “I'm in the kitchen anyway” tasks

If there's one thing that drives me mad it's fantasy timings given in recipes. To back up my mouth I set my timer. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

Faff free food in 10 minutes - hold that thought ...