Back of the pantry: five Australian chefs share their storeroom recipes - MW

When you're trying to keep on a budget, avoid running into supermarkets, or avoiding the boredom of being locked up indoors, this is a great time to start using ingredients hidden in your pantry. month.

It talks about using what you have to cook a variety of diverse and rich foods with a basic food supply.

These formulas can also be adapted to work with whatever you currently have on your home shelves. Does Donel have lentils for Colin Fassnidge Spicy lentil stew? Try using canned white beans instead. Only canned peaches instead of apricots? They work so well with Shannon Martinez's broken bread. Have fun playing around with the background of these formulas.

What to do with rice out of rice
Make Kylie Kwong fried rice from the world famous Mum

Prepare 10 minutes
Cook for 30 minutes
Serve Four or as part of a shared meal for four to six

Kylie said: Fried rice is a great dish to make from leftover rice, but can also be cooked with fresh rice. It is also delicious when eaten cold! I love the delicate scent of Jasmine rice and I like to use medium grain rice. However, any rice that you already have in the pantry is good for this recipe.

4 free eggs
Vegetable oil cups
1 small red onion, diced
1 tbsp of ginger, diced
2 rash of bacon, diced (optional)
2 teaspoons brown sugar
2 tbsp shao hsing, or dry sherry
4 cups steamed jasmine rice
Scallions, chopped
2 tbsp tamari
Teaspoons sesame oil


Beat the egg into a bowl and lightly beat. Heat half the oil in a hot pan until the surface looks a bit shimmering. Pour beaten eggs into the pan and let cook on the pan for 10 seconds before folding the egg mixture on top with a spoon and lightly brush for about a minute or until almost cooked. Carefully remove the omelette from the pan with a spoon and drain on a paper towel. Set aside.

Heat the remaining oil in a hot pan and fry the onions, ginger and bacon for a minute.

Add sugar and fry for 30 seconds. Pour wine or sherry and fry for a minute. Add rice to pan with scallions, tamari, sesame oil and dedicated omelette and sauté for two minutes or until well combined, and the rice is heated through.

Use a spoon to divide the omelette into smaller pieces during cooking.

Transfer the rice into a bowl and serve immediately - it will also create a great lunch for the next day.

What to do with ... canned baked beans
Making Jacqui Challinor from baked cassoulet beans

Prepare 20 minutes
Cook for 1 hour
Serve four

500g baked beans
200g of bacon or striped bacon, cut into cubes of 1cm
1 crushed tomato
1 brown onion, diced
2 cloves of large, crushed garlic
Celery 2 stalks, finely chopped
1 carrot, finely chopped
1 bunch parsley
2 bay leaves
50ml virgin olive oil
4 slices sour powder
50g cold butter
Salt
Black pepper

Heat oil in pan, add speck or bacon and cook until crispy and golden. Add garlic, bay leaf and onion and cook until lightly golden and fragrant. Add celery and carrots. Add baked beans, crushed tomatoes, salt and pepper to taste.

Cover, reduce heat and heat for 30 minutes. While boiling, remove the crust from sour dough, breaking the bread into 2cm. In a food processor, combine bread, butter and a handful of parsley and blitz into one piece. Transfer the beans to a baking dish, spread the breadcrumbs evenly and bake in a 180C oven until the crumbs become golden and bake.

Serve right away, and unless cold baked beans are your thing - devour them all.

What to do with a single box of risoni noodles left on the shelf
While most of the pasta's aisle has become prey to shoppers, risoni seems to have been spared. That's good news for you, because you can


Making chicken Matt Moran soup

Positive preparation 30 minutes
Cook 1 hour (5 hours if making stock from scratch)
Serve four

For stock
Chicken bone 2.5kg or wings
1 onion, chopped
2 leeks, only partially white, washed and chopped
Celery 3 stalks, trimmed and chopped
1 garlic, cut in half
1 bunch basil
2 bay leaves
10 white peppercorns

For the soup
Chicken 1.2kg
Chicken 3 liters
1 bay leaf
1 sprig of thyme
Salt and pepper
1 cob, rice husk and silk are removed
Kale curly, trimmed
2 tbsp olive oil
Eon leek, only white part, washed and chopped
150g risoni or other small pasta
Bundle of tarragon, picking leaves

To make stock
Place the chicken bones or wings in a large pot or large stew pot and cover with water. Bring to a boil at a high temperature, then lower the heat to a low level and skim off any debris that rises to the surface.

Add onions, leeks, celery, garlic, thyme, bay leaf and pepper gently for four hours, occasionally gliding. Filter through a fine sieve and place in a large, heat-resistant bowl. This can be stored in the refrigerator for up to four days or in the freezer for several weeks.

To cook the soup
Place the chicken in a heavy saucepan and pour it over the warehouse - the chicken must be completely covered (pour on a little water if it is not).

Add bay leaf and thyme and lightly season with salt and pepper. Simmer on medium heat, then reduce heat to keep at a very simmer for 30 minutes.

Discard chicken (store meat) and tear meat, remove skin and bones. Set aside.

While the chicken is cooling, cut the corn kernels from the cob. Tear the kale leaves into bite-sized pieces and cut the stalks. Heat olive oil in a large, heavy saucepan based on medium heat.

Add stalks of leek and kale, season with salt and pepper and cook for five minutes or until soft. Add corn kernels and cook for two minutes, then add kale leaves.

Strain the stocked chicken and pour it over vegetables, then add the pasta and bring to a boil on high heat. Reduce heat to medium low and heat for 10 minutes. Add shredded chicken and tarragon, heat up to medium high and return to boil. Season and adjust the seasoning, if needed.

Scoop into serving and serving bowl, make large batches for freezing and use later.

What to do with ... the dry lentils you find at the back of the cupboard
Make Colin Fassnidge from a lentil stew spice

Prepare 20 minutes
Cook for 1 hour
Serve four

300g lentils, dried
1 onion, diced
4 cloves garlic, diced
1 carrot, sliced
Ginger knob, sliced
4-eye chili bird, sliced
Chicken 1.5L
3 tbsp of miso
White wine 100ml
1 tsp soy sauce, for seasoning

Sweat on vegetables for about five minutes until soft. Add lentils, constantly stir and add white wine to deodorize the pan.

Continue cooking until most of the liquid has evaporated and any brown bits that are stuck at the bottom of your pan have been dissolved. Add stock and bring to boil. Simmer until almost cooked (about 15 to 20 minutes). Remove one third of your mix and mix (use a blender or other deep pot and a rod blender). Add this part back to your original mix. Season with soy sauce and pepper.

Serve right away, making sure you save some for a hangover breakfast on the weekends, with some toasted butter toast.

What to do with canned apricots
Making Shannon Martinez crispy pastry

Prepare 45 minutes
Cook for 45-55 minutes
Serve four

Shannon said: Made as a recipe for ‘Dine With Heart - Challenge a four-dollar meal and earn for only 65 cents a moment - She's a temple guard! And of course, all vegetarians.

For base
825g tin apricots, water retention
1 cup flour, sifted
3 teaspoons baking powder
Icing sugar
1 teaspoon cinnamon
½ teaspoon cardamom powder
3 teaspoons of eggless eggs mixed with 4 tablespoons of cold water, (or an actual egg)
Milk cup selection
1 teaspoon vanilla
125g Nuttelex (or unsalted butter)

For crumbs
60 grams of regular flour, sifted
1 teaspoon cinnamon
5 tbsp sugar

55g Nuttelex, cold butter (or unsalted butter)

Sift flour, baking powder and spices into a bowl. Add sugar and mix. In a jar, mix the melted Nuttelex, eggless, vanilla and milk mixture. Pour this mixture into the dry mixture. Stir until combined (the dough will be thick).

To shred, add flour, cinnamon and sugar into a small bowl, then use your fingers to mix Nuttelex, until it looks like crumbs.

Grease and line the bottom of a 20 cm cake box, then pour the dough and smooth. Place half of apricot on top of mixture, cut face up, then sprinkle with crumbs. Bake on 175C for 45-55 minutes.

MW