Having said that, when a pasta salad is done well it can be a simple pleasure. Set aside. Maybe what I regard as a leftover, other people regard as "the thing that will be reheated tomorrow". See more details in the policy page. https://www.theguardian.com/.../apr/29/15-recipe-ideas-for-leftover-pasta Meanwhile, make your white sauce by melting remaining salted butter (40g/1½oz) in a medium saucepan over low heat. https://www.carolinescooking.com/leftover-lamb-pasta-sauce-with-eggplant The tuna mixture also makes a great sandwich filling. Ingredients:pasta shells1 tin of tuna, drained and flaked (about 180g)3 tbsp good-quality mayonnaise2 tbsp plain yoghurtsalt and freshly ground black pepper100g sweetcorn, (frozen or tinned are fine)3-4 spring onions, sliced1 small red pepper, choppedCombine the mayonnaise with plain yoghurt. Dice the onion and eggplant into relatively small dice. Pair it with garlic, rosemary, and hearty winter veg, and you can’t go wrong. All content is editorially independent except for pieces labelled advertisement feature. The texture will be slightly different; it will very likely have lost some of its bite, but that doesn't mean it isn't perfectly edible and it really would be a shame to waste it.So first of all, there are some strategies for keeping your cooked pasta in tip-top condition.When I realise that I have too much pasta, I rinse the leftover pasta under cold water to immediately halt the cooking process and then leave it to drain and to cool. Sometimes you just go with what you have. Once melted, add flour (40g/1½oz) and continue to stir over low heat for 1-2 mins until the flour starts to sizzle and bubble, it will look grainy and get lighter in colour - then remove from heat. Your email address will not be published. Well, more to the point the boys haven’t developed huge appetites yet. Press down with back of a wooden spoon to create a flat cake. So instead of just one tasty lamb dinner, you have two (or more, of course). Add the colourful vegetables and stir to ensure that they are distributed through the salad. Anyone who has ever experienced the kind of food served in a works canteen might have sympathy for my feelings towards pasta salad; it is that horrible feeling of familiarity – the one that says "haven't I seen you somewhere before?" Basically my version of mac and cheese using leftover roast lamb with crispy bread cubes on top. But what also makes it a bit of a winner is that it just sings with deep savoury flavours. What about Camilla at Fab Food 4 All's quick and easy bacon, leek and pine nut pasta?11. Speck is not as hard to find as you may think. Give leftover roast lamb a new lease of life in this tasty leftover lamb pasta sauce with eggplant – comforting, tasty and easy to make. Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty. Once melted add bread cubes (2-4 slices depending on size) and mix to coat evenly in butter - I use a pastry brush for this. Add the remaining ingredients to the pan (parsley, mint, chocolate/cocoa if using, oregano, cinnamon, tomatoes and olives). From pizza and pasta to pie, how will you use your roast lamb leftovers? If you don't have any pasta sauce, then add a handful of grated Parmesan or Pecorino cheese or some chopped olives, capers or chunks of cooked sausage.If I have added too much pasta sauce or there is too great an egg to pasta ratio, then often I just add dried breadcrumbs to the mix. of milk (2 cups total), mixing well until milk is totally absorbed and mixture is smooth (it will look like play dough at first). Taste for seasoning and balance if necessary.Heat about 2 tablespoons of oil in a large frying pan or wok. Interested in finding out more about how you can live better? I have served this with buccatini but to be honest, I think it would be better with a smaller pasta such as farfalle or penne. Stir quickly and add about 100ml of water. Get some inspiration from all the leftover recipes being shared today: Filed Under: Main dishes Tagged With: lamb, leftovers, pasta, sauce, tomato, Welcome! Stir and cook for a couple minutes. Add the leftover lamb and cook a minute, stirring regularly, until it browns. Add extra black pepper if you like. The rule of thumb is a portion of roughly 100g of dried pasta per person. Then add egg and cheese. I seem to remember that I found the recipe on the back of a packet of dried pasta! Still off the heat, add 3-4 tbsp. There were some people who just wouldn't meet my eyes as they widened theirs in horror at the concept of leftover pasta. Stir constantly until the water has evaporated. Add lamb mixture, pasta, and reserved speck to white sauce and mix gently to combine. Perhaps it's just a question of the name "leftover". Since this is a recipe for leftovers, it may lack authenticity. My friends forget that I am not just the Dinner Doctor, that I am Rachel the Fridge Forager. 7. For being a thrifty bunch, they have a fabulous way of using up pasta by adding it to frittatas, (including any leftover sauce too).Serves 3-4Ingredients:200g cooked spaghetti (or other pasta)pasta sauce2 eggs, beaten25g Parmesan or Pecorino cheese, gratedsalt and freshly ground black pepper1 tbsp olive oila small knob of butterMix cooked pasta with a little of the pasta sauce. Then set aside. In case caponata is unfamiliar, it’s a Sicilian dish made with eggplant/aubergine. I found it in my local Woolworths supermarket in the speciality packaged meats and cheeses section – think chorizo, kransky etc in shrink-wrapped packaging. I use a figure 8 motion and a medium to large size silicon spatula held at 180 degress to the base of the pan. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Heat a non-stick frypan over medium heat and fry speck (150g/5oz) for 2-3 mins, or until it starts to brown and crisp, then set aside. 15. I have seen it.How many times have you cooked too much pasta? Thanks - you have successfully subscribed! Cold spaghetti is perfectly acceptable, but refresh it first with boiling water, then drain. Another reason it caught my eye is the fact that many of the ingredients are store-cupboard ones from lentils to dried herbs and spices. The leftover that dares not speak its name. Easy to cook, and decadent with crispy skin and tender, juicy meat. Photograph: Rachel Kelly, pasta primavera with peas, yoghurt and feta, roasted squash, red pepper and pasta loaf. I love to make Asian-style soups with noodles, but instead of using noodles, I often use bucatini. Place mixture into a lightly greased ovenproof pan/baking dish and bake for 15 mins. For even more flavour, gently warm up the oils until they are hot but not smoking. Much as I love roast lamb, and variations on the theme like my boneless leg of lamb on a bed of mint, there is nearly always too much for us to eat all at once, there’s just not that many of us. Total comfort food! Although this recipe was written for lamb strips, it will work just as well with leftover roast lamb. It works, I promise you!14. It's a trip around the Mediterranean using feta, chorizo and dill. Leftover Lamb Stuffed Peppers (Capsicums). This crunchy looking little pan of cheesy deliciousness is my recipe for Mac Lamb. Get the recipe => Stir Fry Lamb with Sesame Seeds and Vegetables How to adapt using leftovers: Cut your leftover roast lamb into strips and follow the recipe exactly as written. You really should try this amazing Persian soup from Yasmin Khan of The Saffron Tales. Drain. Ingredients:vegetable oil2-3 garlic cloves, very finely choppedcooked noodles or pasta (I used spaghetti)leftover shredded cabbagebean sprouts or other crunchy vegetables (carrots or peppers would be good too)leftover roast meat (I used a mixture of roast pork and some chunks of cooked chorizo sausage)50g cooked prawns, (optional)wateromelette made from 2 eggs, cut into strips2 tbsp dry sherry (or mirin or shaoxing wine)4 spring onions, sliced, to servethinly sliced fried shallots, to serve (optional)sauce:3 tbsp fish sauce3 tbsp tomato ketchup2 tbsp sweet chilli sauce (I used Lingham's but Maggi or Sriracha would be good too)1 tbsp ketjap manis or dark soy sauce1/2 tsp sugarsalt, to tasteCombine all the salt ingredients together. This is the pasta that looks a bit like fat spaghetti (or even udon noodles), except it has a hole going all the way through the pasta. Greek lamb meatball, feta and tomato bake Add Greek flavours of feta, oregano and pine nuts to this meaty tray bake and … Ensure that the ingredients are well mixed. Pour over the remaining ingredients and stir to combine. Once the eggplant and onion are soft, finely chop the garlic and add to the pan. Here I have used many of those sweet savory flavors along with some diced leftover lamb. Rachel Kelly is the Guardian home cook of the year 2013. Continue cooking until done. One of my favourite pasta salads is one where the pasta is coated with a simple mustardy vinaigrette dressing while the pasta is still hot. Serve over pasta of your choice (recommend eg penne, farfalle). You only need enough sauce to coat the pasta; otherwise it will be too runny when you add the egg. Mac Lamb - my version of mac and cheese made using leftover lamb. Stir through parmesan (40g/1½oz) and cheddar cheese (40g/1½oz), then set aside. Serve with a sprinkling of sliced spring onions and cooked shallots. A pan of creamy pasta with crunchy bread on top. I found it in my local Woolworths supermarket in the specialty packaged meats and cheeses section - think chorizo, kransky etc in shrink wrapped packaging. Obviously it also reheats in a microwave really well too.My favourite ways of using up leftover pasta are to make a frittata, use them in a south-east Asian-style stir-fry or to bake the pasta (particularly tube-shaped pasta such as penne or rigatoni), where it doesn't matter quite so much if the pasta is slightly over-cooked. Try Simone of Simones Kitchen's lovely and fresh-tasting gorgonzola and tomato salad.

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