Cold Cut
11Oct2006
I am a big fan of food. The only reason I do so much exercise is so I can eat a lot – if I didn’t play squash I would be 300 pound s and ugly. Instead, I’m just…
Anyway, one of the best things about eating is reheating, or not, as the case may be. I love to eat foods that you can stick in the fridge and revisit the next day. And I am the sort of person who generally cannot be bothered reheating – I tend to eat all my remainders cold.
Food remains which are best served cold straight from the refrigerator include:
- Curry – probably one of my favourites when cold. The garlic and spices really set your tongue alight. And cold Naan bread is even better …
- Pizza – not that I eat it that often, but when I do it tastes great from the fridge. Unless of course the topping has all merged together and congealed into a cheesy mess. Then it doesn’t look that great, but it tastes fab
- Chilli Con Carne – Meat, spices and kidney beans – need I say more?
- Vegetarian Lasagna – my home made aubergine lasagna tastes great when cold, which is good, because I normally make enough to last 4 days
- Baked Beans – normally after coming in late from the pub. Sometimes I skip the refrigeration altogether and eat them straight from the can.
Needless to say, there are some foods which don’t do so well after a night in the Frigidaire. Salad being one of them – designed to be eaten cold, but not stored. A liberal helping of Paul Newman’s dressing sometimes helps. And leaving Nutella in the fridge should be a crime – it ruins the gooey goodness of chocolate and hazlenuts altogether.
Tom – This lodged in my head a while ago as – WHAT no red beans and rice, must send recipe. Tell me where the “I could eat a plate twice” quote comes from and there’s an extra prize.
Hey and as yet no grey ones down there for me, middle age man!
RED BEANS AND RICE (I could eat a plate twice!) – (serves 4)
1 onion, chopped
1 green pepper, deseeded and chopped
4 rashers of bacon, chopped (I just use a whole pack)
1 garlic clove (I use at least 4)
6 oz (170g) long grain rice
2-3 tsps chilli powder ( OR I use one fresh red chilli)
1 x 16 floz (450ml) tin chopped tomatoes
8 floz (250ml) vegetable stock
salt and pepper
1 x 15 oz (420g) tin red kidney beans, drained and rinsed
1. In a medium saucepan, cook the onion, green pepper, bacon, garlic and fresh chilli until the vegetables are softened, about 5 minutes.
2. Add the rice and stir until all the grains are coated with the juice from the vegetables. (Stir in the chilli powder if using.) Cook for 1 minute.
3. Add the tinned tomatoes and stock and stir well. Season with salt and pepper. Bring to the boil.
4. Reduce the heat to low, cover the pan and simmer until the rice is nearly tender, about 15 minutes.
5. Stir in the kidney beans. Cover again and simmer until the rice is tender and all the liquid has been absorbed, about 5 minutes longer.
6. Fluff up the rice and beans mixture with a fork and transfer to a warm serving dish.