The Recycled Cook

The Recycled Cook Cajun Confit Chicken Leg on Spiced Lentils  I had some chicken pieces left over from the weekend in the freezer and  some vegetables in the fridge which need using up so  I decided to confit the chicken legs, which had been originally slow cooked, and serve  on a bed of Cajun spiced lentils. Using a combination of the grill and fan-oven setting crisps up the skin, which I had rubbed with Cajun spices, really well.  If your oven doesn't do both at the same time roast the legs  first and finish under the grill to crisp up. Finely chop the vegetables, pretty much any combination works, this is a leftover dish so I won't tell you which vegetables you should use. As you an see I used carrot, celery, pepper, onion leek and parsley, some crushed and chopped garlic cloves with a squeeze of lemon juice.  I used my stock and some cider left over from the weekend's slow cooking. Heat the stock  well and keep warm. Fry off the vegetables over a low hea

The Recycled Cook Rustic Farmhouse Chicken Casserole  Not all food needs to be fancy and there is nothing quite as satisfying as a good rustic casserole.  For this one I used a whole chicken with absolutely nothing wasted, making food go further is not just about recycling it is about not wasting too. I only ever buy free range chickens, and always make sure to only buy meat that has been reared well and treated humanely.  The first thing to do is of courses to joint the chicken, removing the breasts, drumsticks and wings. The carcass I cut up and put into a large saucepan just covered with water, with a mixture of vegetables, onions, garlic, celery and herbs. This is a great way to use vegetables that are past their best but make sure to throw away any that have rotted. Chop all of your vegetables into chunky prices, I used a mix of leeks, carrots. shallots and potatoes (which I par boiled first). In addition to which I added freshly chopped Rosemary, thyme and fresh bay

The Recycled Cook Cajun Spiced Roasted Cod Loin  For this dish I used two Cod loins but you could easily substitute Cod for another firm white fish such as Hake or Haddock or even Monkfish. The first thing to do is to make the baste. Put some softened butter in a bowl, add some extra virgin olive oil, or rapeseed oil if you prefer, and mix well.  The quantities will depend on how many loins you have, you will need enough to cover then well. Next add some garlic purée, if you don't have any crush some garlic cloves and blitz them down to a paste. Add a  generous  amount of ready mixed Cajun spices to your taste. Check that you are happy with the flavour. I added some hot chilli powder to  mine. Cut your Cod loins diagonally to approximately the same size for uniform cooking. Season these on both sides with white pepper and salt. Slice some lemons thinly and lay them on the bottom of your casserole dish, Place the cod pieces on top of the lemon and brush generously wit

The Recycled Cook Butter Steamed Lemon Sole with Petit Pois Francaise   Trying out a new technique today, (new to me anyway). This is a method of steaming fish in parchment which has been spread with butter. There are just two elements to this dish, the fish will take very little cooking so I will deal with the Petit Pois first as this takes quite a lot of preparation.  I had some Lemon Sole that was already filleted, if filleting your own you will of course need to allow enough time for that too. You can either remove the skin altogether or leave it on and simplytake the fish off the skin when you eat the dish.  To prepare the Petit Pois a la Francaise you will need either two Baby Gem lettuce or one Romaine lettuce, which I have used. quarter them lengthwise and set aside. Chop some spring onions coarsely and add a sliced egg shallot or a small onion. I added some lardons too but you can of course leave this out if you don't eat meat Fresh peas would be perfect but

The Recycled Cook Penne, Chicken and Mushroom Cacciatori   Nothing quite as satisfying as a good pasta dish, for this one I used Penne pasta or quills due to their pen like shape. Cacciatori means hunter so this is basically hunter's chicken and mushroom although you  could leave out the chicken and have it as a vegetarian dish. This sauce will work with any kind of pasta but Penne was what I had readily available. Although I prefer fresh pasta or home made egg pasta I try and keep some dried pasta available too. As always these dishes it is down  what you have left over in the fridge and freezer. I found a chicken  breast  in the freezer, some mushrooms, celery, spring onions half a yellow pepper and some baby tomatoes in the fridge so built the dish around those. The first thing to do was to defrost the chicken breast thoroughly, season it well with salt, black pepper and dried oregano, rub with garlic oil then roast it in the oven on 180 degrees for about 15 minute

The Recycled Cook Fennel and Lemon Risotto As always, the first thing you need for a good Risotto is a decent  stock . You can use a frozen stock you made previously or one of the wide range of readymade stocks available in supermarkets.   Today I had a fennel bulb and a lemon left over, I also have wild fennel in the garden so I decide one a Fennel and Lemon Risotto. As for previous risottos you will need start with a "Sofrito" , a mix of finely chopped carrot, celery, onion and garlic. Once you have fried off the "Sofrito" add the rice and fry gently until it starts to become transparent and look clear. Add the grated zest of a whole lemon and the juice of half a lemon At this point you can add a generous dash of white wine or Vermouth and let this simmer until the rice has absorbed it all. Now start to add the stock a ladle at a time. This allows you to control that the rice will not absorb too much liquid, it should be a little al-dente as it w