2nd September 2020

I’ll let you into a secret, I think I am a bit of a leftovers queen. I absolutely hate waste and I have tried hard this year to not waste anything and to try to make sure I use everything up whenever possible.  I love coming up with new recipes and ways to use up leftovers.

So over the weekend we cooked picanha that we seasoned with some new Cape Town peri peri seasoning I bought (it is really really good and full of flavour) and we had some leftover that I wanted to use up.

I’d had a really long day and so just wanted something quick and easy but something home cooked.  I always keep Thai curry pastes and coconut milk in the cupboard for such emergency days. I know fresh pastes are really amazing but, let’s be honest, not for a weekday when you want to spend less than 20 mins in the kitchen. I also like to keep frozen cut onions, garlic, ginger and chilli for exactly the same reason.

So I made a stress-free Thai inspired curry (you could substitute butternut for the beef). To keep the beef tender I cut up the beef into chunks and put stock, thai curry paste, coconut milk, onions and beef in the oven and cooked for 2 hours.  The smell that permeated through the house was gorgeous and really you can’t help but smile and feel better when you catch the aromas. I put sugar snaps in for the last 20 mins and when I finally took the curry out of the oven I finished with lime, palm sugar and fish sauce and just warmed through noodles.  So easy, so yum.  

My favourite leftover meals are ones where you would never actually know it was made with leftovers.