Leftover meat? What to do? I’m the first to admit it. Sometimes when we buy meat for roasting, or putting in the weber barbeque we get all caught up in the idea of cooking it…without regard for the next three nights. I absolutely detest food waste, so it’s all going to be eaten!
Here’s how to pimp your leftover meat so that it tastes awesome and gets gobbled up by everyone.
It’s called a pilau or a pilaf and it is awesome for: disguising vegetables, using leftover meat and being a great way to get some herbs and spices into your kids that they normally wouldn’t eat.
It takes a little while to put together, but it’s worth it. Use what veggies you love and have at hand, you don’t need to conform to the recipe!
You can also check these different leftover ideas I made before:
- 300 grams leftover meat sliced into 1cm slices then chopped into finger width slices.
- 1 onion, finely diced
- 1 clove garlic finely diced
- 1 small eggplant chopped into 2cm cubes
- 1/2 a bunch of kale, leaves and stems separated- leaves rolled and chopped, stems split lengthways and chopped into 1cm cubes.
- 1 teaspoon cumin coriander powder
- 1 teaspoon turmeric
- 2 cinnamon sticks
- 10 tablespoons olive oil
- 1 cup basmati rice, rinsed
- 1/2 cup flaked almonds
- 5 tablespoons roughly chopped coriander
- 2-3 cups water
- 1 lime
- Preheat the oven to 180 degrees
- Firstly, coat the chopped eggplant in 5 tablespoons of the olive oil and place on an oven tray
- Roast while you start the cooking of the pilaf.
- Preheat a frypan on the stove to medium heat. Add the almonds and cook until golden. Remove from the pan.
- Add the olive oil, garlic, onion, cumin coriander powder, cinnamon sticks and turmeric. Cook until fragrant- 1-2 minutes.
- Add the kale stems and the rice.
- Cook 1-2 minutes.
- Add 1 cup of water and stir through. Cook until nearly evaporated.
- Add another cup of water. Cook until nearly evaporated. Add the kale leaves to the pan and stir through. Add 1/2 a cup of water and pop on a lid. Leave for 10 minutes.
- Remove the lid, add the cooked, sliced meat, the eggplants and the coriander leaves. Stir through. Cook until the meat is warmed through.
- Sprinkle the flaked almonds over the top and serve with lime wedges.
Serving Size:1 bowl
Amount Per Serving: Calories: 1415 Total Fat: 107g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 85g Cholesterol: 138mg Sodium: 327mg Carbohydrates: 69g Fiber: 19g Sugar: 12g Protein: 56g