I had such a good weekend, this past weekend. From my in laws visiting, to a great braai on Saturday and a good roast on Sunday. Successful weekend overall.
But now I’m stuck with all these leftovers. And I’m sorry to report but leftovers don’t really inspire anything in me. They do say though, the ability to transform leftovers to spanking new and different meals, is how you separate good cooks from the best cooks. Ok, I’ve just made that saying up :-P!
My point is, tonight I’m using leftovers to make a quick 15 minute dinner. This will have 2 versions because we have so much leftovers, mine: pan fried lamb chops and finished in red wine, English spinach and apple salad with pickled red onion; picked from yesterday’s apple salad, served with a red wine jus.
My husband, because of his love for cauliflower and broccoli bake, he’ll be having the leftover cauliflower and broccoli bake, sticky basmati rice, pan fried lamb chops topped with sauteed red onions and a red wine jus.
What do you need?
- For Lamb chops- lamb chops, 1/2 tsp of paprika, 1/2 cup of red wine, salt & pepper, sliced red onion.
- English spinach salad- English spinach leaves, slices of apple, pickled red onion rings, salt
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Leftovers- cauliflower and broccoli bake, basmati rice.
What to do?
- The lamb chops – dry rub the lamb chops generously with salt, pepper & paprika. Then pan fry with red onions, until each side is beautifully browned, generally 5 minutes on each side. Then add 1/2 cup of red wine and continue cooking for 5 more minute, for the alcohol to cook out. And we’re done!
- The green salad- throw in the English spinach with the red onion pickle, thin slices of apple and season with salt.
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Warm up the rice with coconut milk to make it sticky and a bit stodgy.
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Warm up the cauliflower and broccoli bake. This was so delicious I don’t want to change anything about it.
Assemble all your components, and serve. Drizzle the red wine jus on the salad.
