NEW LIFE FOR THE LEFTOVERS

The principle dish for the vacation meal was a boneless pork shoulder roast, completed with a Venezuelan-style pernil marinade with orange juice (that recipe is right here.). That pork went spherical a couple of extra instances, however in several guises. First was Chinese language-style red-cooked pork. Because the pork was already well-seasoned and cooked, all I needed to do was make the wealthy sauce—utilizing leftover pork gravy, soy sauce, Sherry, ginger and star anise—and reheat chunks of pork within the sauce. I accompanied the pork with rice and stir-fried cabbage, recycled from a cabbage dish served at one other meal.

Even the pork marinade, half of which was stashed within the freezer, will re-emerge on New 12 months’s Eve as a marinade for magret de pato, duck breast, with a unique form of orange sauce!

Curried Candy Potato Soup

Sopa de Batatas al Curry

Among the candy potatoes I used for the soup had been leftover flans that contained grated cheese and had been cooked with eggs. When you use plain pureed candy potatoes, it’s possible you’ll wish to add a bit of grated cheese.  As soon as cooked, mix the soup. Add the cooked chard earlier than serving.

Serves 4.

2 cups pureed candy potatoes

3 tablespoons olive oil

1 cup chopped leeks or onions

1 clove chopped garlic

½ apple, diced

1 teaspoon curry powder

½ teaspoon grated contemporary ginger

4 cups unsweetened coconut milk beverage

Salt

Freshly floor black pepper

¼ cup grated cheese (elective)

3 tablespoons lemon juice

1 cup cooked, chopped chard 

Chopped scallions, to garnish

Greek yogurt, to garnish

Smoked pimentón (candy or scorching)

Warmth the oil in a pan and sauté the leeks and garlic till they’re softened, 5 minutes. Add the apple, curry powder, ginger, and the pureed candy potatoes. Mash the candy potatoes into the sautéed leeks. Add the coconut milk. Season with salt and pepper. Add grated cheese, if utilizing. Carry to a boil, cut back warmth and cook dinner quarter-hour, till leeks and apple are very comfortable. 

Use an immersion blender to mix the soup till fairly easy. Add lemon juice and reheat the soup earlier than serving. Add chard to serve. Garnish with scallions and yogurt. Sprinkle with pimentón.