Ideas for neglected storecupboard ingredients please

[minipie]

Just having a cupboard/fridge sort out and have various things lurking that need using up. Either half used or bought on a whim and never used!

I would be grateful if anyone has good recipes or ideas for:

Aivar
Harissa
Anchovies
Saffron
Juniper berries
Polenta

Very happy to give ideas for other people’s “needs using” ingredients in return, if I can !!

Ooh, I like the Ajvar pasta and harissa honey halloumi ideas. The harissa red pepper soup I am definitely saving to my list.

The sausages with juniper looks very much like the recipe I remember buying them for! Though I do think that was pork chops and Nigel. Will check my cookbooks. I think the juniper berries may technically have expired quite a while ago.. I like the “not-G&T” idea.

@Chewbecca Good point re the polenta. The one I have is called Polenta Bramata which apparently means coarse but the reviews say they used it for cakes…?! Might risk it.

Wish I had an ice cream maker! Would be too dangerous though 🤤

Thank you all

I now want to buy nduja. Someone stop me 😆

By way of thank you I’m just going to pop this Butter Chicken recipe here which I made today and it is absolutely delicious. I used all the optional spices except the fenugreek, did use onions, didn’t blend the sauce and I used the option of more cream instead of the cashew nut faff.

https://www.indianhealthyrecipes.com/butter-chicken/ www.indianhealthyrecipes.com/butter-chicken/]]]]

I make mine without the aid of an ice cream maker - honestly it's so easy! I made chai tea ice cream the other week - all you need is a freezer!

👉Nudge! Go on, you know you want to - it's really nice! 😁

I have a chorizo problem - I always have to buy two, one to cook with and another to keep in the fridge and just hack chunks off when I am in the mood.

I make a nice orange polenta cake.

https://thehappyfoodie.co.uk/recipes/mobs-chicken-nduja-and-sourdough/

This MOB nduja chicken bake is yum.

Strained juice of 4 lemons; 20 anchovy fillets in oil, drained and finely chopped (one 3.5 oz jar) ; 9 garlic cloves, finely grated; 2 tsp salt (recipe calls for kosher salt) or to taste; 1 tsp red-pepper flakes; 2 cups extra-virgin olive oil; black pepper.

Stir together ingredients down to the red pepper flakes; stir in oil; season with black pepper and more salt to taste.

Yes, 9.

P.S. Buy the ‘nduja.

Edited to add: that butter chicken recipe sounds bloody lovely, thanks!

Thank you!! That is a lot of dressing… may scale down !

I was coming on to say polenta cake and broccoli and anchovy pasta. Capers and anchovies are good in a tomato pasta sauce with some garlic and chilli. I put saffron in a cheats paella - so onions chorizo chicken or prawns cherry tomatoes smoked paprika and saffron plus rice.

Also for anchovies this is delicious and there is a lot of chard about at the moment. https://www.nigella.com/recipes/spaghetti-with-chard-chilli-and-anchovies

The recipe says it keeps for two weeks in the fridge, but it’s still a lot.
oh, and the garlic cloves are supposed to be “fresh, sticky, and assertive” 😂

Sounds like my youngest child 😆

God I just binned a load of mine - I smile every time I open the cupboard and have so much room to put the stuff I do use away!

The only one I would use is anchovies - I chop them with sun-dried tomatoes and garlic and fry them as the base for pasta sauces - doesn’t taste fishy just punchy!

Anchovies in a ceasar salad, also work well in creamy mashed potato.

Juniper berries, just chuck a few.in your gin and tonic. I also crush them and use them in my Christmas cakes .

This is delicious https://www.bbcgoodfood.com/recipes/prawn-harissa-spaghetti

Ive just realised what Avjar is, I use a red pepper spread/dip for all sorts of things, putting on bread, putting under cheese thats melted on bread, mixed with peppers and onions and baked with prawns or chicken on top, mixed with mayo and dip your chips in it.

You could spread it on some pastry, put feta or goats cheese on top, then bake in the oven so the sides puff up.