I was challenged by the Co-op Insurance to come up with three dishes using interesting ingredient combinations from their first Food Vs Food challenge, Balanced Diet.
Week one was – cheese, orange & peapods
Week two – turkey, milk and carrot
Week three – pineapple
The first – cheese, orange and pea pods was the most tricky – in the end I came up with a pretty pale green, delicately flavoured peapod and orange soup with a zingy pesto – this dish is perfect for using peapods which would otherwise be thrown away (if you are short of time sling them into a bag and freeze then make the soup at a later date), it uses both the zest and juice of an orange, and leftover scraps of cheese. Even the herbs for the pesto can be leftovers – gather up a mixture of fresh herbs and use all of them (again you can freeze leftovers for later use – with more soup, or with pasta). Get the recipe for my peapod & orange soup with pesto.
For week two the combination of turkey, carrot and milk was far easier! In a variation on a shepherd’s pie I mixed cooked turkey with a cheesy white sauce (made with milk) with peas and corn, and topped with a mash made with a mix of carrot and potato then baked. With all those added veggies it is a true meal in a pot. Serve with extra steamed greens to up your vegetable intake. Get the recipe for my cheesy turkey pies with a carrot & mash topping.
My ingredient for week three was pineapple, and I made a very simple, but oh so delicious piña colada syllabub with it. Syllabubs are one of my favourite things to make and eat – simply whip up some cream, add some sugar, a splash of something boozy and some flavour and dollop into a glass to serve. So easy, and when presented nicely, so impressive.
What are your favorite dishes to use up interesting ingredient combinations?
Post and recipes commissioned by the Co-op Insurance. All opinions our own.