So often I put the leftovers in the fridge only to throw out 5 days later when I realise I am never going to eat them now. It feels a bit rubbish to be throwing out little bits of so many different things, especially after reading The Everlasting Meal over Christmas.
So yesterday I went into the fridge and pulled out all the bits and pieces of leftover mexican food from mid-week. There were two corn wraps, half a tin of refried beans, a quarter of a jar of hot salsa and an orange pepper (along side the usual fridge staples of eggs and cheese).
It’s weird the way naming conventions in food work, isn’t it?
Orzo is a type of pasta, it’s small, and sort of rice shaped – like a pine nut. One of the best things about Orzo is that like rice you can use it to make a very fast risotto type dish, called an Orzotto.
In Italian orzo means barley, so back in 2010 when I made a risotto using pearl barley, it too was called orzotto. While pearl barley cooks into a delicious risotto dish, you can’t say it’s fast. It takes longer to cook pearl barley than it does to cook rice.
Risotto is a firm favourite in our household, but the rice version takes a bit long for a week night meal. This is where Orzo (pasta) steps in.
For me perfect winter food is warming, rich and easy to make, there is less hovering over the stove, less stress. This “pie” is exactly that, instead of making a meat pie incased in pastry you make the meat filling then top with a square of puff pastry on the plate!
This week posts may be few and far between, I am on holiday! No this isn’t a pre-recorded message, but I have found myself with enough free time to pull this recipe from my “To Be Blogged” pile.
Not revolutionary by any stretch of the imagination, but this a quick dish that uses mainly store cupboard ingredients but can use up leftover meats and vegetables.
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