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| This evening’s leftovers taste even better for tomorrow’s lunch! |
As I searched in my pantry for dark chocolate chips I glanced at the bottom shelf and noticed it was in a state of disarray. I guess this happens when small children insist on “helping” to put groceries away. So while doing a mini tidy up, I came across another three tins of creamed corn (at least I can add them to my Fabulously Fast Chunky Chicken Soup the next time I cook up a pot), along with a protein rich addition to this evening’s dinner in the form of chickpeas.
Hiding behind the multiple jars of marmalade – marvellous on hot buttered toast, especially when eaten late at night with a steaming mug of tea – sat a single can of organic chickpeas that I had completely forgotten about. Rather than let it go to waste, I incorporated this 400 gram tin of cooked pulses into this evening’s dinner of Slowly Simmered Rosemary Veal with Chickpeas and steamed turmeric rice.
Leftovers were packaged up in a microwave safe container, as pictured above, to be enjoyed for lunch tomorrow. This is a tasty, saucy dish so a mound of fresh crusty bread is a satisfying way to mop up any juices left on your plate.
Slowly Simmered Rosemary Veal with Chickpeas to serve 8 -10 people
Ingredients
Extra virgin olive oil
Extra virgin olive oil
50 grams unsalted butter
1 x finely chopped brown onion
2 x cloves of finely chopped garlic
2 x celery stalks finely chopped
2 x cloves of finely chopped garlic
2 x celery stalks finely chopped
400 – 500 grams pumpkin diced into bite sized pieces
1.5 kilograms of chunky veal chuck steak
1 heaped tablespoon plain flour
1.5 kilograms of chunky veal chuck steak
1 heaped tablespoon plain flour
2 fresh diced tomatoes
1 teaspoon salt
good grind of black pepper
500 mls chicken stock
2 whole stalks of fresh rosemary very finely chopped
1 teaspoon salt
good grind of black pepper
500 mls chicken stock
2 whole stalks of fresh rosemary very finely chopped
3 bay leaves
1 x 400 gram tin of chickpeas
Preheat oven to 160 degrees, conventional setting (140 degrees fan-forced).
Add about 1 tablespoon of olive oil and the butter to a large ovenproof pot and when heated add all the veggies, salt, pepper and herbs and sauté over a low heat until they are glossy (about 10 minutes).
Increase the heat to medium and add the veal to the veggie mixture. Brown evenly, then sprinkle over the flour, stir through and cook for another minute.
Add the tomatoes, chick peas and chicken stock. Bring to a gentle boil, then cover the pot and put it into the oven for 2 hours. Remove from the oven when ready and either serve up with steamed rice that has had turmeric added before cooking or mashed potatoes.
Preheat oven to 160 degrees, conventional setting (140 degrees fan-forced).
Add about 1 tablespoon of olive oil and the butter to a large ovenproof pot and when heated add all the veggies, salt, pepper and herbs and sauté over a low heat until they are glossy (about 10 minutes).
Increase the heat to medium and add the veal to the veggie mixture. Brown evenly, then sprinkle over the flour, stir through and cook for another minute.
Add the tomatoes, chick peas and chicken stock. Bring to a gentle boil, then cover the pot and put it into the oven for 2 hours. Remove from the oven when ready and either serve up with steamed rice that has had turmeric added before cooking or mashed potatoes.
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