Our best recipes for even better leftovers are recipes that will feed you for days. Many of the dishes taste even more delicious reheated the day after. The leftovers of these recipes will make you 2-3 more meals – perfect for meal planning if you’re tight on time or money. Just adjust the measures depending on how many you’re feeding.
These are the best recipes for even better leftovers if the cost of living crisis that so many around the world are experiencing has forced you to do more meal planning and budgeting than you might have once done.
My picks of our best recipes for even better leftovers taste even more delicious the next day, such as our classic chilli con carne (which you could swap for a vegetarian chilli or white bean chilli), and our Thai Massaman curry (a Cambodian Saraman curry would also work).
While we might be able to tuck into a lasagne for days, bowls of chilli night after night might not be as much fun, so with the recipes below, I’ve proposed dishes from leftovers that are just as scrumptious while significantly different from the original dish, so that the kids don’t moan about having fried chicken three nights in a row.
Okay, bad example – nobody is going to complain about eating fried chicken three nights in a row. But to use another example: the char siu fried rice, Hokkien noodles with char sui, and char siu omelette are all different enough so that you probably won’t hear anyone say “Oh no, not char siu again!
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Now let me tell you more about our best recipes for even better leftovers.
Best Recipes for Even Better Leftovers – Recipes That Will Feed You For Days
Each of our best recipes for even better leftovers can be repurposed to make you multiple meals if the cost of living crisis has forced you to do more meal planning and budgeting than you usually do.
Fried Chicken + Fried Chicken Burger + Fried Chicken Fried Rice Recipes
Topping our list of best recipes for even better leftovers are three fried chicken recipes. The first night we make fried chicken pieces with mashed potatoes or a potato salad, or even one of these fresh crisp salads on the side.
The next day you can use leftover boneless chicken pieces in a fried chicken burger with a side of crispy fries or spicy potato wedges for a super-casual weeknight dinner, then any more fried chicken leftovers can go in a fried chicken fried rice.
I’ve shared a Southern fried chicken recipe, but Korean fried chicken, Japanese fried chicken and Burmese fried chicken are all delicious. You’ll find those in our best fried chicken recipes collection.
Fried Chicken Recipe
This Southern fried chicken recipe makes a big batch of succulent Belles Hot Chicken’s fried chicken in the spicy Nashville-style of chicken.
Boneless skin-on chicken thighs are coated in seasoned flour that forms a ‘glue’ on the chicken and then the pieces are deep fried to get a crispy skin.
The fried chicken pieces are dipped in a spicy oil mixture, but it’s the final spicy seasoning that elevates this fried chicken to the next level.
Tip: use a candy thermometer to keep track of the oil temperature. The “drop a piece of bread in and see if it bubbles” test is silly when kitchen thermometers are so inexpensive these days.
Southern Fried Chicken Recipe for Belles Hot Chicken Spicy Nashville Style Chicken
Fried Chicken Fried Rice Recipe
This is a great dish to make to use up your fried chicken leftovers and leftover rice if you’re like us and always seem to steamed rice in the fridge. We used Belles Hot Chicken leftovers to make this chicken fried rice but you could really use any leftover fried chicken.
If you make fried rice frequently but you don’t yet have a carbon steel wok, we highly recommend getting one. After it’s been seasoned, a carbon steal wok heats up quickly and has great heat distribution, so when it’s on really high heat you’ll get those wonderful smoky aromas in your dishes.
If you like this chicken fried rice recipe, also see our recipes for our Chinese special fried rice, a classic Cambodian fried rice (bai cha) and Cambodian shrimp fried rice with shrimp paste (bai cha kapi).
Our Best Chicken Fried Rice Recipe Is Made With Spicy Southern Fried Chicken Leftovers
Fried Chicken Burger Recipe
With Belles Hot Chicken leftovers, you can make this spicy fried chicken sandwich recipe for a classic fried chicken sandwich or fried chicken burger if you prefer, with crunchy lettuce, melty American cheese, and tangy mayonnaise.
When we have cravings for fast food, we always make home-cooked fast food, which is far healthier, far more affordable, and lots of fun to make, especially if you’re recreating some of your favourite fast food at home.
We like to pile crispy shoestring fries on the side, but you could also go for crunchy hand-cut fries or spicy potato wedges (links above).
Spicy Fried Chicken Sandwich Recipe with Southern Fried Chicken and Tangy Mayonnaise
Char Siu Chinese Barbecued Pork + Char Siu Fried Rice + Hokkien Noodles with Char Siu + Char Siu Omelette Recipes
Next on our list of best recipes for even better leftovers are our char siu recipes. Char siu pork or Chinese barbecue pork is sticky and sweet on the outside and juicy and tender within.
While we can happily tuck into a plate of succulent slices of char siu with steamed rice and stir-fried greens the first night we make our char siu, the dishes you can cook with leftover barbecue pork are just as delicious, so make sure to cook more char siu than you need.
We use char siu leftovers in everything from fried rice and noodle soup to burgers and banh mi, all recipes which you’ll find on the link above.
Char Siu Chinese Barbecued Pork Recipe
We’ve made pork buns and roast duck over the years and they’re time-consuming and technical. By contrast, this char siu pork recipe is super easy and fills your kitchen with amazing aromas.
You can eat the char siu pork with steamed rice and stir-fried leafy Asian greens the first night for a very satisfying meal.
While using store-bought char siu sauce is faster, commercial sauces are generally too sweet to make that shortcut worthwhile. For an extra 10 minutes you’ll have a far superior homemade char siu sauce, fine-tuned to your taste.
Char Siu Fried Rice Recipe
This Chinese special fried rice recipe makes use of any leftover steamed rice you have in the fridge and the wonderful char siu pork you cooked.
The dish is sometimes called Yangzhou fried rice and the traditional version is made with cooked rice, char siu pork, shrimps, scallions, scrambled eggs, peas, and carrots. Sea cucumber and crab meat are other additions.
Tip: Using the biggest wok you have is key to this. We use a 14 inch carbon steel wok for this dish. With a smaller wok we can’t get that separation of the rice grains.
Chinese Special Fried Rice Recipe, a Fantastic Filling One Pot Meal
Hokkien Noodles with Char Siu Recipe
This easy Hokkien noodles recipe with char siu pork or Chinese barbecue pork is an old favourite inspired by a dish from legendary Australian chef Neil Perry.
Terence has been cooking this dish for two and a half decades, modified from the chef’s recipe in his first cookbook, Rockpool. The chef had a footnote that it could be made with roast duck instead of char siu pork, which is how Terence made it for many years.
However, with pork in such abundance here in Cambodia, Terence uses char siu now. Once you’ve made the char siu, the rest is a cinch. The ingredients are easy to find in supermarkets with a decent Asian section.
Hokkien Noodles Recipe with Chinese Barbecue Pork or Char Siu Pork
Char Siu Omelette Recipe
Our char siu pork omelette recipe makes a delicious meal from char siu pork leftovers wrapped in a fluffy omelette and garnished with crunchy bean sprouts, Chinese celery leaf, finely sliced red chillies, and homemade Sriracha sauce.
If you’ve made and enjoyed our Asian eggs recipes, such as this decadent crab omelette recipe, which is one of our most popular eggs recipes – then you’re going to love this char siu pork omelette, which you could enjoy for breakfast, brunch, lunch or a casual dinner.
Tip: to achieve the correct shape for a perfect omelette, you need the right pan. For a four egg omelette like the omelette for this recipe, we use a 20cm (8-inch) omelette pan, which has steeper and taller sides than many all-purpose fry pans.
Char Siu Pork Omelette Recipe with Crunchy Sprouts, Chinese Celery Leaf and Sriracha
Tonkatsu + Tonkatsu Fried Rice + Katsudon + Katsu Burger Recipes
Japanese tonkatsu is a simple but revered deep-fried pork cutlet that has an amazing crunch from the golden panko crust, melt-in-your-mouth moist pork, and the tangy taste of the tonkatsu sauce.
Tonkatsu is made with pork katsu, either tenderloin (hire katsu) or sirloin (rosu katsu). I prefer pork tenderloin but either of those cuts are fine. Both are usually offered at restaurants in Japan that specialise in tonkatsu.
You might also see ‘katsu kare’ on some menus, which is tonkatsu with the ubiquitous curry sauce that’s so beloved by the Japanese. We’ll share a katsu kare recipe soon and add it to this post.
Our tonkatsu recipes are next on the list of our best recipes for even better leftovers.
Tonkatsu Recipe
This tonkatsu recipe makes the most tender Japanese deep fried pork cutlet you’ll ever taste. Terence has made this tonkatsu recipe dozens of times over the years and the keys to making a perfect tonkatsu is the brining, cooking temperature and timing.
Brining for up to eight hours results in the most tender tonkatsu ever. This is a tonkatsu recipe to follow closely. This is not a recipe to try and be creative with – trust us, it’s worth the rewards.
Tip: don’t substitute the breadcrumbs. You could try making your own breadcrumbs from stale white bread, but you should try to track down some panko breadcrumbs first so you get a sense of the texture.
The first night we make tonkatsu we eat the classic chopped cabbage accompaniment, but if you think that’s too simple, you can make a more sophisticated cabbage side called ‘kyabetsu to yuzu-ae’ or cabbage with yuzu dressing. Recipe in the post.
Tonkatsu Recipe for the Most Tender Juicy Japanese Deep Fried Pork Cutlet Ever
Tonkatsu Fried Rice with Onsen Eggs Recipe
This tonkatsu fried rice with onsen eggs combines a few things we love – fried rice, eggs and tonkatsu. You don’t have to use onsen eggs. Poached eggs and jammy soft boiled eggs work.
Like the original Chinese fried rice invented to use leftover rice, this recipe was the result of combining leftovers – we had a couple of pieces of leftover tonkatsu and some steamed rice in the fridge – and a little experimentation, as Terence had been testing onsen eggs.
The dish was so delicious, I insisted Terence share the recipe on the site and it’s since become a dish that we plan for. When we’re making tonkatsu, we make extra so we can make tonkatsu fried rice.
Tonkatsu Fried Rice with Onsen Eggs Recipe for a Rice Leftovers Dish You’ll Want to Plan
Katsudon Recipe
Katsudon consists of a crunchy tonkatsu, a Japanese pork cutlet, that is cooked in eggs and spring onions, served atop a bowl of rice and sprinkled with slices of scallions.
Considered to be a savoury breakfast bowl by many, it’s pure Japanese comfort food and can really be eaten at any time of day. It’s another great use of tonkatsu leftovers.
The name ‘katsudon’ is derived from ‘katsu’, which is a cutlet – a breaded piece of pounded meat dipped in flour, egg and bread crumbs – in this case, ‘tonkatsu’ (pork cutlet), and ‘don’ from ‘donburi’, Japanese rice bowl.
Some restaurants in Japan top katsudon with extras such as finely sliced ginger, an egg yolk, some Japanese chilli powder, or a big squeeze of Japanese mayonnaise, but we find that there’s a good balance of flavour in this katsudon recipe as is.
Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl for Weekend Eggs
Katsu Burger Recipe
You would have noticed that this katsu burger recipe makes a burger of crunchy tender chicken cutlets with spicy slaw, but there’s no reason why you can’t use your leftover pork cutlets for a tonkatsu burger.
This chicken katsu burger recipe places a crunchy tender chicken cutlet, prepared using the classic Japanese katsu method of panko-breaded and deep-fried chicken, between spicy Asian slaw, tangy Japanese-style barbecue sauce, and soft burger buns.
Tip: the best oils for high temperature frying are rice bran oil, which has a smoke point of 230˚C, or peanut oil, which has the same smoke point.
Chicken Katsu Burger Recipe for Crunchy Tender Chicken Cutlets with Spicy Slaw
Pad Krapao + Prad Krapow Omelette Pad + Krapao Lettuce Cups Recipes
A much-loved Thai street food food dish, pad kra pao is thought to be a recent addition to Thai cuisine, with this stir fried pork and holy basil with fried egg having only appeared on the streets of Thailand as recently as 50 years ago.
In its original form, Thai pad kra pao recipe was made using beef mince, contained oyster sauce, and was cooked over a very hot seasoned wok, perhaps pointing to it being Chinese in origin.
These days, Thai pad kra pao is made with minced beef, pork or chicken depending on the vendor. We prefer ground pork because of the fat content, but if a stall uses freshly chopped chicken thighs, this can be fantastic as well.
We makes a big batch of pad kra pao, which we eat the classic way (see the first recipe, below), but then we use the savoury minced pork in all sorts of ways (two examples of which are below), making the traditional pad kra pao recipe another of our best recipes for even better leftovers.
Pad Kra Pao Recipe
This Thai pad kra pao recipe for stir fried pork and holy basil with fried egg is a breakfast staple of street food stalls all over Thailand, although it’s also eaten for brunch, lunch, a snack, and dinner.
A garlic and chilli paste is mixed with pork mince and a rich sauce before being served with fragrant and refreshing Thai holy basil and a fried egg. To top it off, a classic Thai condiment, prik nam pla, further enhances the flavour of this popular dish when served with steamed jasmine rice.
This Thai pad kra pao recipe is very versatile. Thai holy basil is essential – that’s the ‘kra pao’ in the title, also written as ‘kra pow’, ‘krapao’ and ‘gaphrao’, while ‘pad’ or ‘phat’ is ‘stir-fried’ – so you could easily use ground beef or chicken mince.
Thai Pad Kra Pao Recipe for Stir Fried Ground Pork and Holy Basil with Fried Egg
Pad Krapow Omelette Rice Bowl Recipe
Our original Thai pad krapow omelette rice bowl recipe makes what we’re calling a Thai style donburi, which is neither Japanese nor Thai and completely inauthentic, but we love it.
Like pad krapow or pad kra pao, a Japanese donburi is an affordable workers fast-food meal. Eggs are usually involved – typically served soft-scrambled atop the rice – as they are with Thai pad krapow, where a fried egg is plopped on top of the dish.
In the case of our Thai donburi, we serve any leftover Thai ground pork on top of the eggs, which Terence slides onto a bowl of steamed rice. We’re very proud of this creation, which we’re completely addicted to! Try it and let us know what you think.
Pad Krapow Omelette Rice Bowl Recipe for a Thai Donburi for Weekend Eggs
Spicy Lettuce Wraps Recipe
Lettuce wraps or lettuce cups are thought to have originated in Southern China, the world’s largest lettuce producer, and Hong Kong, where they’re called ‘san choi bao’, which means ‘lettuce wraps’ or ‘lettuce packets’, and are a Cantonese dish.
Our spicy chicken lettuce wraps recipe makes our Southeast Asian take on the Chinese lettuce cups from Southern China and Hong Kong, which were popularised in Chinese-Australian restaurants when Terence and I were growing up in Australia.
Our minced chicken lettuce cups take inspiration from northern Southeast Asia, from both savoury larbs (minced meat salads) and the local custom of wrapping street food snacks in lettuce, but you could easily use leftover kra pao pork mince instead of chicken. It’s just as delicious!
Spicy Chicken Lettuce Wraps Recipe for a Southeast Asian Take on San Choi Bao
Massaman Curry + Curry Beef Pie + Massaman Curry Fried Rice Recipes
An authentic beef Massaman curry from Southern Thailand is one of our most favourite kinds of Thai curries – years before we moved to Bangkok and went to Thailand for holidays, we’d be dreaming of eating this rich complex curry and it was the only curry we’d order out at restaurants the first few days.
Making this curry is a bit of a cooking project – there are three stages: making the curry paste, the curry base, and the curry itself – so you might want to make a big batch of the curry on a Saturday afternoon when you have more time.
The next evening you could make Massaman curry beef pies, which would be wonderful with creamy mashed potatoes in cooler months or a light salad in warmer weather.
On the final day, make my Massaman curry fried rice recipe, which is a filling one-bowl meal and is perfect for a casual dinner on the couch watching Netflix.
Beef Massaman Curry Recipe
It’s the earthiness of Southern Thailand’s beef Massaman curry that makes this the most moreish of all Thai curries. While the prep list is long and the cooking time requires the patience of a saint, it’s by far the most rewarding curry to make and another of our best recipes for even better leftovers.
The recipe Terence uses is based on a Massaman curry recipe by Chef Ian Kittichai from his Issaya Siamese Club cookbook and it’s one of our favourite lamb versions as he uses lamb shanks, however, Terence has incorporated tips from chef David Thompson’s Massaman curry recipe in his Thai Food cookbook.
The first night we cook the Massaman curry, we serve it with steamed jasmine rice and perhaps a couple of other dishes, as the Thais do, such as these chicken skewers or a som tam (green papaya salad). More Thai Food recipes here.
Authentic Beef Massaman Curry Recipe – How to Make this Rich Complex Southern Thailand Curry
Curry Beef Pie Recipe
This curry beef pie recipe was made with Cambodian Saraman curry and takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia’s favourite savoury pastry.
Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia’s richest curry is perfectly suited to making this spicy meat pie. But there’s no reason why you can’t use leftover Thai Massaman curry. In fact, they’re very similar curries.
You will need to cook out the curry until it has almost run out of sauce. A filling too loose will leak through the pastry or bubble up through the little incision to let off steam – like an active volcano.
Massaman Curry Fried Rice Recipe
With the last of the Massaman curry leftovers, I’ll make this Massaman curry fried rice recipe, which will make you a fantastic, filling, fragrant fried rice with crispy onions, crunchy fried potatoes, pan-roasted peanuts, and the perfume of dried spices.
I created this Massaman curry fried rice to use up leftover steamed rice and Thai Massaman chicken curry leftovers we had in the fridge from the previous night, but you could use Massaman beef curry or Massaman lamb curry.
If you don’t have leftover rice in the fridge and need to make some. If you cook rice regularly, and don’t have a rice cooker for steaming rice, I strongly recommend buying one.
There are fried onions throughout the fried rice, but I love sprinkling some crispy fried shallots on top, along with a sprinkle of chilli flakes which give a nice little added kick of heat to the dish.
Chilli Con Carne + Nachos + Quesadillas + Burritos Recipes
Our chilli con carne recipe makes a good old bowl of chilli for those who like their chilli hot and smoky. This recipe is not one of those quick chilli recipes. It’s a hearty chilli con carne that takes a few hours to make – but it definitely doesn’t take a lot of work to make.
While we’ll eat this the first night with just some garnish, perhaps some Mexican cotija and maybe a salad, the next day we’ll make nachos (with a side of guacamole) and then usually finish off the batch of chilli con carne by making quesadillas and maybe burritos.
If you don’t eat beef, try my vegetarian bean chilli, which makes one of our best canned beans recipes, or our white bean chilli for a more gently-spiced chilli. Whatever you make, wash it down with classic margaritas or micheladas.
Chilli Con Carne Recipe
Over the years we’ve had to adapt this chilli con carne recipe to the local ingredients that we could get, depending on what part of the world we were living and travelling in at the time.
Here in Siem Reap, there are mainly two types of dried chillies in the markets and supermarkets. They are dried bird’s eye chillies and a larger chilli similar to Mexican guajillo. In the supermarkets these are quite often labelled ‘sweet chillies’. Using these and a handy tin of chipotles in adobo we can get a satisfactorily complex flavour.
To beans or not to beans, that is the question and here’s a confession: we have nearly always added red kidney beans one hour before the end of the cooking process. We are not looking to win a Texas chilli cook-off. And yes, we’ve tried pinto beans, but we simply prefer the texture and taste of red kidney beans. Do as you prefer.
Chilli Con Carne Recipe For Those Who Like Their Chilli Hot and Smoky
Ultimate Nachos Recipe
Our ultimate nachos recipe makes the most delicious nachos you’ll ever eat while making use of leftover chilli con carne. This is so much better than the melted cheese over tortilla chips that some pass off as nachos. This is our super nachos with the works which is how we like to eat our nachos.
Be generous with the cheese. You want chunky, gooey, grilled cheese dripping down your corn chip mound. Once your cheese has melted, add your chilli con carne, and build the plate high in the centre with the chilli and condiments to create a mountain of deliciousness.
The idea being that you take chips from the outside – hopefully topped with melted cheese – and dip it into the mound of chili, salsa and sour cream in the centre. We serve it with bowls of extra homemade guacamole, tomato salsa, sour cream, black olives, and jalapenos.
Ultimate Nachos Recipe – How to Make the Most Delicious Nachos You’ll Ever Eat
Cheesy Chili Con Carne Quesadillas Recipe
This chilli con carne and cheese quesadillas recipe could not be simpler. Especially if you’ve done all the hard work making the chilli con carne, above, and, hopefully, our red tomato salsa recipe. The quesadillas make a super-easy lunch or casual dinner.
While we prefer corn tortillas for the classic carne asada and tacos al pastor, packaged flour tortillas are best for this recipe as they’re stiffer and hold shape like a good piece of thin crust pizza.
Eating these chilli con carne and cheese quesadillas can be a bit messy. We like to slather on some sour cream and salsa and tuck in anyway. Dollops of Mexican guacamole also work in place of sour cream.
Chili Con Carne and Cheese Quesadillas Recipe for an Easy Mexican Brunch or Lunch
Best Breakfast Burrito Recipe
Our best breakfast burrito recipe makes a burrito with scrambled eggs, shredded chicken, melted cheese, charred corn, and pico de gallo. You could easily replace the chicken with chilli con carne. Just reduce what’s left so it’s thick and not saucy.
While that might seem like a loaded breakfast burrito, it’s actually a light healthy breakfast burrito compared to most takeout breakfast burritos, which is why it’s best to make your own burritos at home.
If you’ve never made a burrito and find it hard to follow written instructions, there’s a link to a quick burrito folding video in the post below.
Best Breakfast Burrito Recipe with Scrambled Eggs, Shredded Chicken, Cheese and Pico de Gallo
Cabbage Rolls + Cabbage Roll Casserole + Cabbage Roll Fried Rice + Cabbage Roll Soup Recipes
I adored my Russian-Ukrainian grandmother’s cabbage rolls called golubtsi (голубцы) – cabbage stuffed with a savoury minced pork, beef, carrot, and rice filling, cloaked in a rich homemade tomato sauce.
Cabbage rolls were a feature of countless family meals – along with baba’s traditional Russian pelmeni and vareniki, beet potato salad recipe, Russian garden salad, borscht, and more – and not only for special meals such as Russian Christmas and Easter, but for regular weekend lunches that rolled into dinner.
Little did I realise then, but leftover cabbage rolls or leftover cabbage roll ingredients could be repurposed into wonderfully delicious dishes, making this cabbage rolls recipe another of our best recipes for even better leftovers.
Cabbage Rolls Recipe
I’ve made two tweaks to my baboushka’s Russian cabbage rolls recipe for golubtsy, the first of which is minor – all I’ve done is reduce the size of baba’s cabbage rolls so that they are rather petite, meaning you can eat more than one.
Secondly, I’ve cooked the savoury filling for the golubtsi before rolling it in the cabbage, and that’s because, as much as I adore baba’s recipe (which requires that the meat filling mixture be raw), this allows you to speed up the process (which home cooks continually complain is too long).
I reckon the tweaks results in cabbage rolls that retain the essence and flavour of baboushka’s golubtsi but are a little easier and faster to make.
Easy Russian Cabbage Rolls Recipe for a Petite Version of Baboushka’s Golubtsi
Cabbage Roll Casserole Recipe
You could make this baked cabbage roll casserole recipe for unstuffed cabbage roll casserole or lazy cabbage rolls from scratch or you could use cabbage roll leftovers to make this dish.
Blanched cabbage leaves are layered lasagna-like with a rich tomato sauce, farmer’s cheese, and a cabbage roll fried rice made from the savoury ground pork, onion, garlic and carrot filling usually stuffed in the cabbage leaves to make traditional cabbage rolls.
We serve this cabbage roll casserole straight out of the oven with a simple Russian garden salad, or if you’re cooking a family feast, with borscht, and perhaps a beetroot potato salad.
Easy Cabbage Roll Casserole Recipe for an Unstuffed Cabbage Roll Casserole or Lazy Cabbage Rolls
Cabbage Roll Fried Rice Recipe
My cabbage roll fried rice recipe makes an incredibly tasty, fragrant fried rice inspired by my Russian grandmother’s cabbage rolls, and while you could make this dish from scratch you could also use leftovers to make this.
To the fried onion, garlic, carrot, ground pork, and rice mixture normally ensconced within cabbage leaves, I add shredded cabbage, spices, a little tomato paste, and fresh aromatic dill to make a deliciously addictive fried rice that is my new favourite dish
Cabbage Roll Fried Rice Recipe for a Fragrant Fried Rice Inspired by my Grandmother’s Cabbage Rolls
Cabbage Roll Soup Recipe
My cabbage roll soup recipe makes a comforting soup inspired by the Russian cabbage rolls called golubtsi (голубцы), filled with savoury minced meat and rice and baked in a rich tomato sauce. I serve this soup with bowls of dill pickles and sour cream.
My cabbage roll soup is by no means an authentic dish. My grandmother did not make this, nor did my mother, but this cabbage roll soup is incredibly delicious, rich, and hearty, and you could easily make this with cabbage roll leftovers of leftover cabbage roll ingredients.
The Cabbage Roll Soup Recipe That Probably Has My Baboushka Rolling In Her Grave
Chicken Schnitzel + Chicken Schnitzel Burger Recipes
Our classic chicken schnitzel recipe makes moist, tender chicken fillets with a super crunchy panko breadcrumb coating elevated with lemon zest and parmesan.
On the first night we’ll eat these old-fashioned Australian style chicken schnitties with a squeeze of some lemon and a potato salad on the side.
The next night we’ll make chicken schnitzel burgers
Chicken Schnitzel Recipe
My mum used to make chicken schnitzels using the standard breadcrumbs but we use panko breadcrumbs as they result in a much crunchier coating. Always check the temperature of the chicken using a good food thermometer. Chicken should be cooked to 74°C (165°F).
Any potato salad makes a great side, but I love to make this Mediterranean-style warm potato salad recipe with capers, anchovies, chives, and celery leaves. We love the taste of celery leaves, but you could use flat leaf parsley. Lime zest also works.
For a real trip back to the 1970s, kick off the meal with a made-from-scratch French onion dip and cheese straws, or even devilled eggs or prawn cocktails.
Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest
Chicken Schnitzel Burger Recipe
This chicken schnitzel burger recipe will make you one of our best chicken cutlet recipes, our crunchy chicken schnitzel with panko breadcrumbs, parmesan and lemon zest, spread with creamy pickle mayo and topped with bacon, cabbage and tomato between soft burger buns. It is home-cooked fast food at its finest.
Our chicken schnitzel burger came straight from our Siem Reap test kitchen to you. When we finally bit the bullet and made chicken schnitzel for the first time in more than 25 years, in a bout of homesickness, we were very pleasantly surprised.
It was so good that we made it a couple of times for “testing purposes” using both shallow and deep frying. After the third iteration we thought that our chicken schnitzel would make a great base for a chicken schnitty burger. If possible, it was even more delicious squeezed between two burger buns.
Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato
Beef Stew + Beef Pot Pies Recipes
This is the best Irish beef stew recipe for a deeply flavoured classic beef stew with a rich gravy thanks to an easy roux – melted butter and flour whisked with the stew juices to create a flavourful gravy that’s stirred into the stew – and half a bottle of Shiraz! A roux is an essential component of a classic Irish stew, and indeed many stews.
We make this traditional Irish stew the first day and the next day we reduce the stew and use the dense stew as a filling to make beef pies (recipe, above) or beef pot pies, which are even easier. If you’re a stew lover, see this collection of our best stew recipes. We also have a wonderful chicken stew that could be used in the same way.
Beef Stew Recipe
My Irish stew recipe calls for an absolute minimum of one hour for simmering but it’s called slow cooking for a reason. The longer you leave your stew on the stove the better.
While you’ll have a very delicious stew after an hour, if you have the time to leave the stew on for longer, do take that time. Put on some music, open a bottle of wine, and do the dishes…
Take time to catch up with your loved-ones while your stew simmers on the stove and those wonderful aromas permeate your home. I’ll happily take four hours every single time to make this Irish stew recipe.
Best Irish Stew Recipe for a Deeply Flavoured Traditional Irish Beef Stew
Beef Pot Pies Recipe
This Irish beef and Guinness pie recipe will make you delicious little meat pies made in ramekins. I created this recipe to use up any leftover Irish stew and mashed potato or colcannon leftovers and they are so delicious.
We use a store-bought puff pastry block that’s divided into 10 portions of layered sheets, which work out perfectly for four mini ramekin pies. One sheet is used to create the pie base and sides, another sheet used for the pie lid and the off-cuts of the round pie lids are used to fill gaps if the first pieces didn’t quite reach the rims of the ramekins.
Don’t forget to pierce a small hole in the pie lid and brush on the egg wash. Set the timer for 30 minutes, though we found that while our little pies were ready at 30 minutes, they needed a few more minutes to brown nicely on top. Enjoy!
Irish Beef and Guinness Pie Recipe with Potato Mash for Mini Meat Pies Made in Ramekins
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