Page 54 - SAPPO Boardpack l 13 May 2020

FOOD
FOOD
Lavish leftovers IN PARTNERSHIP WITH SA PORK
Lavish leftovers

IN PARTNERSHIP WITH SA PORK
Turn leftover pork, rice or vegetables into STORING TIP
Turn leftover pork, rice or vegetables into
STORING TIP
Place any leftover
delicious dishes with these four recipes Place any leftover
delicious dishes with these four recipes
spring rolls in an
spring rolls in an
airtight container
airtight container
RECIPES & STYLING BY LIZIWE MATLOHA PICTURES: ER LOMBARD
RECIPES & STYLING BY LIZIWE MATLOHA PICTURES: ER LOMBARD
or wrap tightly in
or wrap tightly in
foil. Refrigerate for
foil. Refrigerate for
3-4 days or freeze
3-4 days or freeze
for up to two PORK PIES
for up to two
months.
months.
PORK PIES
SERVES 4
SERVES 4
PREPARATION: 10 MIN
PREPARATION: 10 MIN
COOKING: 5 MIN
COOKING: 5 MIN
BAKING: 15-20 MIN
BAKING: 15-20 MIN
500g leftover pork roast,
500g leftover pork roast,
cubed
cubed
15ml (2T) plain flour
15ml (2T) plain flour
salt and pepper to taste
salt and pepper to taste
150g butter
150g butter
1 small onion, chopped
1 small onion, chopped
250ml (1c) vegetable 250ml (1c) vegetable

or chicken stocken stock
or chick
5ml (1t) fresh parsley,
5ml (1t) fresh parsley,
chopped
chopped
1 sheet puff pastry
1 sheet puff pastry
Preheat oven to 200°C. reheat oven to 200°C.
1 egg
1 egg
P
Grease f
Grease four individual our individual
pie dishes with non-stick
pie dishes with non-stick
spray.ay.
spr
1
For a 1 Toss the pork, flour, salt Toss the pork, flour, salt
For a
and pepper until w
and pepper until well ell
healthier
healthier
mix
mixed. Set aside until ed. Set aside until
dish,
needed.
dish,
needed.
bake the spring rolls. 2 2 In a pan over medium In a pan over medium
bake the spring rolls.
heat, melt the butter and
heat, melt the butter and
Lightly brush them
Lightly brush them
fry the onion until soft.
with olive oil or spray fry the onion until soft.
with olive oil or spray
A
Add the pork, stock and dd the pork, stock and
with a cooking spray
with a cooking spray
parsley to the pan and y to the pan and
parsle
and place on a greased
and place on a greased
simmer f
simmer for 5 minutes. or 5 minutes.
baking tray, seam side 3 Spoon the filling into Spoon the filling into
3
baking tray, seam side
the individual pie dishes
the individual pie dishes
down. Bake at 210°C
down. Bake at 210°C
and co
for 18-20 minutes or

TWO IDEA
TWO IDEAS FOR LEFTOVER PORKS FOR LEFTOVER PORK for 18-20 minutes or and cover with the puff ver with the puff
pastry. Using a fork, . Using a fork,
pastry
until golden brown.
until golden brown.
lightly crimp the pastry
lightly crimp the pastry
all around the edges
SPRING ROLLS 250ml (1c) leftover pork, 250ml (1c) leftover pork, 1 1 In a pan over medium- In a pan over medium- pepper 3 3 Fry the spring rolls Fry the spring rolls all around the edges
SPRING ROLLS
pepper. .
of the dishes.
of the dishes.

in 500ml (2c) v
shredded
shredded
high heat, sauté the
coleslaw in a little oliv
into the middle of each
into the middle of each
coleslaw in a little olive e
oil until golden bro
oil until golden brown. wn.
MAKES
egg and brush o
egg and brush over the ver the
MAKES 1212 salt and peppersalt and pepper high heat, sauté the 2 2 Spoon the pork mixture Spoon the pork mixture in 500ml (2c) vegetable egetable 4 4 In a small bowl, beat the In a small bowl, beat the
pastry..
oil until slightly wilted.
Remo
PREPARATION: 10 MINARATION: 10 MIN 1 packet spring roll 1 packet spring roll oil until slightly wilted. spring roll wrapper. Fold apper. Fold Remove them and place ve them and place pastry
PREP
spring roll wr

COOKING: 10 MIN10 MIN wr wrappersappers A Add the pork and toss dd the pork and toss up the sides, one at a on paper to 5 5 Bake for 15-20 minutes Bake for 15-20 minutes
COOKING:
up the sides, one at a
on paper towels to drain wels to drain
until mixed. Remove ed. Remove
time. Brush the last f
e
until the pastry is

excess oil.xcess oil.

lightly with the egg to
lightly with the egg to
250ml (1c) coleslaw mix250ml (1c) coleslaw mix 2 eggs, beaten2 eggs, beaten until mix time. Brush the last fold old 4 Serve with a sweet and Serve with a sweet and until the pastry is
4
from the heat and
from the heat and

vegetable oil for fryingvegetable oil for frying
golden.
golden.
season with salt and
sour dipping sauce.
olive oil olive oil sweet and sour saucesweet and sour sauce season with salt and seal the spring roll. sour dipping sauce. (T (Turn over)urn over)

seal the spring roll.
t – teaspoon/s T
16 | 27 FEBRUARY 2020 www.drum.co.za 27 FEBRUARY 2020 www.drum.co.za t – teaspoon/s T – tablespoon/s c – cup/s – tablespoon/s c – cup/s www.drum.co.za 27 FEBRUARY 2020 | 17 | 17
16 |
www.drum.co.za 27 FEBRUARY 2020

FO
FOODOD
IN PARTNERSHIP WITH SA PORK
LEFTOVER VEGETABLES AND CHICKENOVER VEGETABLES AND CHICKEN
LEFTOVER RICEOVER RICE LEFT IN PARTNERSHIP WITH SA PORK
LEFT

(From
(From previous page)previous page) CREAMY CHICKEN seasoning 1 In a large pot over chicken and cook for cream. Remove from
CREAMY CHICKEN
cream. Remove from
chicken and cook for
1 In a large pot over
seasoning
& VEGETABLE SOUP
medium heat, melt
the heat and pour
2-3 minutes.
2-3 minutes.
& VEGETABLE SOUP 500ml (2c) chicken stock 500ml (2c) chicken stock medium heat, melt 3 Melt the remaining the heat and pour
the mixture into the
the mixture into the
15ml (1T) butter and add
125ml (½c) frozen corn
125ml (½c) frozen corn
3 Melt the remaining
15ml (1T) butter and add
60ml (¼c) plus 30ml (2T)
SERVES 4
60ml (¼c) plus 30ml (2T)
butter in a medium
butter in a medium
SERVES 4
15ml (1T) oil. Add the
15ml (1T) oil. Add the
vegetable soup and
vegetable soup and
stir. Season to taste.
stir. Season to taste.
saucepan over medium
all-purpose flour
all-purpose flour
PREPARATION: 10 MIN
celery and onion and
PREPARATION: 10 MIN 250ml (1c) milk celery and onion and saucepan over medium 4 Turn down the heat
heat. Stir in the flour
heat. Stir in the flour
sauté for 5-7 minutes.
sauté for 5-7 minutes.
4 Turn down the heat
250ml (1c) milk
COOKING: 30 MIN
COOKING: 30 MIN
and cook, whisking
to low and stir in the
to low and stir in the
Add the garlic and cook
Add the garlic and cook
and cook, whisking
125ml (½c) heavy cream
125ml (½c) heavy cream
cheese. Cook until the
cheese. Cook until the
salt and pepper
60ml (4T) unsalted butter
60ml (4T) unsalted butter
salt and pepper
for 30 seconds.
constantly for 1 minute.
constantly for 1 minute.
for 30 seconds.
15ml (1T) olive oil 500ml (2c) leftover 2 Stir in the vegetables, While whisking 5 To serve Serve hot,
cheese is melted.
15ml (1T) olive oil
2 Stir in the vegetables,
500ml (2c) leftover
While whisking
cheese is melted.
vigorously, slowly pour
vigorously, slowly pour
5 To serve Serve hot,
chicken breasts, cooked
chicken breasts, cooked

2 celery stalks, diced2 celery stalks, diced
seasoning and chicken
seasoning and chicken
sprinkled with parsley
sprinkled with parsley
1 small yellow onion, diced
1 small yellow onion, diced
in the milk and whisk
in the milk and whisk
and shredded
and shredded
stock. Bring to a boil
stock. Bring to a boil
over medium-high heat,
or thyme, with the
until smooth. Cook,
250ml (1c) grated cheddar
1 garlic clove, minced
250ml (1c) grated cheddar
1 garlic clove, minced TO SERVE over medium-high heat, until smooth. Cook, or thyme, with the
bread on the side.
then reduce to medium,
bread on the side.
then reduce to medium,
cheese
4 cups leftover roasted
stirring constantly, until
stirring constantly, until
4 cups leftover roasted
cheese
cover with a lid and
the mixture begins to
cover with a lid and
the mixture begins to
TO SERVE
vegetables, cut into small
vegetables, cut into small
cook for 15-20 minutes.
gently boil and thicken,
pieces
pieces
fresh parsley or thyme
7,5ml (1½t) Italian fresh parsley or thyme cook for 15-20 minutes. gently boil and thicken,
then stir in the heavy
Stir in the corn and
then stir in the heavy
Stir in the corn and
1 loaf crusty bread
1 loaf crusty bread
7,5ml (1½t) Italian

ARANCINI 375ml (1½c) breadcrumbs 3 To form the rice balls, 1 hour. This helps them 3-4 at a time. Fry the
ARANCINI
375ml (1½c) breadcrumbs
too wet.
too wet.
3-4 at a time. Fry the
1 hour. This helps them
firm up.
3 To form the rice balls,
firm up.
arancini until golden
arancini until golden
150g mozzarella, cut into

brown, flipping them
3cm cubes
You don’t
take one mozzarella
5 Pour 125ml (½c) bread-
Arancini (stuffed rice 150g mozzarella, cut into take one mozzarella 5 Pour 125ml (½c) bread- brown, flipping them You don’t
3cm cubes
Arancini (stuffed rice
crumbs in a bowl. Stack
cube and a generous
balls) are traditionally vegetable oil for frying cube and a generous crumbs in a bowl. Stack to brown all sides. As need a
balls) are traditionally
to brown all sides. As
need a
vegetable oil for frying
made with risotto spoonful of the rice or four paper towels on top soon as they are golden recipe to
soon as they are golden
made with risotto
spoonful of the rice or
four paper towels on top
recipe to

brown, use the slotted
risotto to form a ball
of one another and place
1 Line a container that
rice, but you can use
rice, but you can use 1 Line a container that risotto to form a ball of one another and place brown, use the slotted make soup. If you have
make soup. If you have
normal rice too.
spoon to remove the
near the stove.
near the stove.
will fit in your fridge
normal rice too. will fit in your fridge around the cheese. 6 Heat 500ml (2c) veget- spoon to remove the veggies lying around,
around the cheese.
veggies lying around,
arancini from the oil and
Shape into golf ball-
Shape into golf ball-
with wax paper. Prepare
arancini from the oil and
6 Heat 500ml (2c) veget-
with wax paper. Prepare

cooked or not, you can
MAKES 10 extra paper to separate sized balls. Place in the able oil in a large sauce- place them on the paper cooked or not, you can
able oil in a large sauce-
place them on the paper
sized balls. Place in the
MAKES 10
extra paper to separate
wax paper-lined con-
PREPARATION: 10 MIN
towels to drain off
pan over medium heat
the layers of arancini.
make a tasty soup
PREPARATION: 10 MIN the layers of arancini. wax paper-lined con- pan over medium heat towels to drain off make a tasty soup
PORK
from a combination of
COOKING: 6 MIN 2 Stir the eggs into the tainer. Continue until until the tempera ture excess oil. Continue PORK How should I sealed container or be from a combination of
sealed container or be
until the tempera ture
tainer. Continue until
COOKING: 6 MIN
excess oil. Continue
2 Stir the eggs into the
How should I

reaches 180°C.
reaches 180°C.
until all the arancini
CHILLING: 1 HR
all the rice or risotto is
tightly wrapped in foil
store leftover
rice or risotto. Add
CHILLING: 1 HR rice or risotto. Add all the rice or risotto is 7 Remove the arancini until all the arancini TALK store leftover tightly wrapped in foil ingredients, including
ingredients, including
TALK
250ml (1c) breadcrumbs
250ml (1c) breadcrumbs
are fried.
are fried.
7 Remove the arancini
used. Layer the arancini
used. Layer the arancini
cooked pork?
cooked pork?
or clingfilm. It will last
or clingfilm. It will last
zucchini, tomatoes,
WITH
three to four days in
and stir. The mixture
from the fridge and roll
in the container, using
8 Serve immediately or
2 eggs, whisked
2 eggs, whisked and stir. The mixture in the container, using from the fridge and roll 8 Serve immediately or WITH three to four days in zucchini, tomatoes,
celery, potatoes,
celery, potatoes,
750ml (3c) leftover rice should be sticky but wax paper to separate in the breadcrumbs. Use keep warm in a 70°C It must be stored the fridge, but it can
in the breadcrumbs. Use
750ml (3c) leftover rice

keep warm in a 70°C
the fridge, but it can
It must be stored
should be sticky but
wax paper to separate
LIZIWE
cauliflower, onions
or risotto at room
not wet. Add extra
be frozen for four to
the layers.
in the fridge or
or risotto at room not wet. Add extra the layers. a slotted spoon to lower oven until serving. LIZIWE in the fridge or be frozen for four to cauliflower, onions
a slotted spoon to lower
oven until serving.
and broccoli.
freezer in a
temperature
them into the oil. Cook
breadcrumbs if it’s
4 Refrigerate for at least
temperature breadcrumbs if it’s 4 Refrigerate for at least them into the oil. Cook freezer in a six months. and broccoli.
six months.

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