Now, choosing this topic for an issue related to Fathers Day could sound a little insulting but leftovers can be a glorious thing. I am not implying rifling through the rubbish bin but rather re-cooking food from the night before to give it a new lease on life.
Deliciously comforting food, straightforward components, nothing fancy pants and all the better for having had time to let the flavours develop. My dad would love it!
These three recipes use three common leftover ingredients; spuds, spaghetti and muffins. Cold cooked potatoes are brilliant in plenty of recipes - the Irish dish Colcannon is a winner. I have just flashed it up a bit by separating the ingredients instead of frying the mash with the cabbage and have also added a couple of extra flavours. This is great with pan-fried fish.
Instead of giving leftover spaghetti to the dog, I gained inspiration from my sister-in law - who is happily eating up a storm in Italy at the moment - with this inexpensive recipe from Naples, where it is a sin to throw away any food. Spaghetti frittata is scrummy, with a crispy base, chewy centre, lots of courgette and spinach and a sprinkle of feta.
Lastly, a decadent delight from many moons ago in one of my first cafe jobs: Chocolate Velvet or Tara's Cake. Leftover chocolate muffins and cake were crumbled up, doused in sherry and left overnight. We added some chopped apricots, a few toasted hazelnuts perhaps, mixed it all up with chocolate and cream then refrigerated until set. Cut into small slices it is just the thing to finish with.
CHEF'S TIP
Try the delicious limited edition St. Josephs Moa beer [available at Glengarrys] with the Colcannon, or buy some for Dad. Lovingly made in Blenheim, it has caramel, clove and spice characters - special indeed.
