Keep it SIMPLE

THE ULTIMATE MYSTERY BOX CHALLENGE – FOOD GURU ANT ELLIS UNLOCKS SIMPLE COOKING FOR COMPLICATED TIMES

Well, this is awkward. A grocery cupboard rapidly dwindling to reveal bagged and tinned odds and ends tucked away at the back, that we swore we’d get round to using. An occasional trip to the shops (thank you supermarket frontliners), where stock levels are irregular, often yielding more odds and ends. Plus, a precarious balancing act between light, nutritious home cooking and an overwhelming desire to eat mountains of comforting lasagna twice a day. OK, maybe it’s just me.

No doubt about it, we need to plan and cook differently under these peculiar circumstances, to satisfy the body, mind and wallet. The key is to reframe your pantry as the ultimate mystery box – and the winning strategy is simplicity.

Let’s look at dry goods. Pasta is often at its absolute best when stirred through with a simple pesto and seasoned to perfection. An all-time Italian classic is Spaghetti Aglio Olio e Peperoncino – chopped garlic and red chilli flakes or fresh chilli, gently cooked in good quality olive oil, mixed through and served with black pepper, a squeeze of fresh lemon juice and lashings of Parmesan cheese. If you have the dregs of different pasta shapes, toss them all together in an oozy tuna mac ‘n’ cheese. Bada bing, bada boom.

South American-style beans and rice is a killer side to a simple lemony chicken breast. Sweat down some onion in butter, with garlic, cumin and oregano. Add rice and stock (instead of water), a tin of chopped tomatoes, and a tin of kidney or black beans, brine and all, and boil down. You could also throw that into a tortilla or taco with some sliced steak, salad, cheese and avo.

The same applies to staples like lentils and other tinned or dried items. Treated simply, lentils are crazy delicious cooked with curry powder or masala, and stirred through with a couple tablespoons of plain yoghurt lurking in the fridge.

This isn’t about dumbing it down to suit your pantry or eating basic, boring food. It’s really about being smart, looking at classic combinations and enjoying home-cooked food at its simple best

While we reconfigure our exercise routines, we could all do with some salad. But let’s avoid the kitchen sink varieties. Many classic salads are just a few good ingredients, like the Caprese – tomatoes, Mozzarella and basil; or the Greek – chunky cucumber, tomato, red onion, feta and olives, and a simple dressing; or a good old homemade coleslaw – shredded carrots and cabbage (I like to add apple and a few thin slices of red onion), tossed through with light mayonnaise, red wine or apple cider vinegar and some seasoning. Perfection in every mouthful.

Tins of fruit we can’t square up to? The easiest fruit pies or cobblers are my favourites. Drained, tossed in a pan with butter, sugar and a dash of cinnamon, topped with a pastry lid or an easy crumble, baked and served with that carton of custard. Nope, that won’t last long.

Let’s also not neglect our left-overs, both in the fridge and the freezer. So often ultimately relegated to the bin, they can make the most delicious sandwiches, pies, pasta sauces, soups and more, and if that’s not on the agenda, plenty of homeless folks could really use a meal right now!

This isn’t about dumbing it down to suit your pantry or eating basic, boring food. It’s really about being smart, looking at classic combinations and enjoying home-cooked food at its simple best.

Until next time, keep it real! Remember to support our restaurant friends any way you can by buying vouchers. Rock on!

FOR MORE INFO Talk to me at ant@rockthekitchen.co.za