Tin can ally: How to make the most of those store-cupboard essentials
Under the current circumstances, we’re all trying to avoid going out as much as possible, including limiting how often we visit the supermarket. If you’re used to making several trips a week, cutting down to one (or less) might be tricky, especially when it comes to meal planning and understanding how to make your food last that bit longer - but luckily, we’ve got the experts to help you stretch those store-cupboard essentials and make delicious dishes to inspire and excite, even if you’re just showing them off to pals on Zoom.
Jess Elliott Dennison considers herself a cook, not a chef, and spends most of her time whipping up culinary magic in the kitchen of 27 Elliott’s, her cafe, supper club and workshop space in the heart of Edinburgh’s Newington district, with dishes led by what’s available seasonally and locally.
But that’s not all - earlier this year, Jess released a new cookbook, Tin Can Magic. And whilst knowing how to cleverly utilise basic food staples has always been a useful skill, nobody could have foreseen just how essential it would be. In the book, Jess uses those basic staples (mostly in the humble tin) to create simple, delicious meals that you can rely on, whatever the occasion.
Jess Elliott Dennison
Tin Can Magic, Hardie Grant
Jess has given Hood readers two of her favourite recipes to try out, so if you’re stuck for inspiration and just aren’t sure what to do with the tins piling up in your kitchen cupboards, read on…
Photography by Matt Russell
Lime & Coconut Prawns
These prawns are pretty effortless, yet feel really special to eat and if you fancied, you could make some steamed jasmine rice or wok greens to serve alongside, but I prefer focusing on the prawns as they are, with a nice glass of white wine.
My favourite way to serve these is on a big platter with lots of paper napkins and some side plates for the peeled shells and tails. I’m a big believer in the head juices having the most flavour, but will leave it up to you if you want to slurp those out or not!
Ingredients (Serves 2 very generously, or 4 if serving with naan bread and rice)
400ml tin of coconut milk (ideally full fat)
Half teaspoon of fish sauce
Grated zest of 1 lime
Half teaspoon of chilli flakes, plus extra to garnish
Thumb-sized piece of fresh ginger, grated
Half teaspoon of turmeric
12 raw king prawns (shell on) - frozen prawns can be used if fresh aren’t available, just remember to defrost them according to packet instructions
Stir-fried spinach, to serve (optional)
Steamed jasmine rice, to serve (optional)
Naan breads, to serve (optional)
Substitutes
If you don’t have some of these ingredients, you can make easy adjustments…
If you don’t have fresh ginger root, swap it for lemongrass
If you don’t have fish sauce, swap it for a pinch of salt
Method
Heat a wide frying pan over a high heat. Pour in the coconut milk, fish sauce, lime zest, chilli flakes, ginger and turmeric, stirring until combined and rapidly bubbling
Add the prawns and cook for 6 minutes until bright pink, turning halfway through so that they cook evenly
Remove from the heat, then juice in half the zested lime and cut the remaining half into wedges – you can char these in a dry frying pan over a high heat, if you like.
Taste the coconut sauce for seasoning; you want a nice balance of coconut sweetness, sourness from the lime, saltiness from the fish sauce and heat from the ginger and chilli.
Tumble onto a nice serving platter, then top with the lime wedges (plus extra chilli flakes if you fancy) and serve with stir-fried spinach. You can also serve with the rice and naan, if you’re making this dish for more than 2 people.
COOK’S TIP: If you wanted to remove the prawns’ dark digestive tract, use a sharp pair of scissors to cut along the back of each, then pick out the tract and discard.
Photography by Matt Russell
BROWN SUGAR CHICKPEA MERINGUES
These delicious, vegan-friendly meringues make a show-stopping dessert, and they can be made with items you’ll likely already have in your cupboards. This recipe shows you how to make the meringues, and a few suggestions for different ways to serve them, too.
Ingredients (makes 8 medium meringues)
150ml chickpea juice, drained from 1 x 400g tin of chickpeas in water
1 teaspoon of sea salt flakes
1 teaspoon of lemon juice
50g caster sugar
100g dark brown sugar
Method
First, preheat the oven to 120°C (250°F/Gas 1), then line two large baking trays (pans) with baking parchment
Next, whisk the chickpea juice, salt and lemon juice in a large mixing bowl until you’ve got very stiff peaks; this will take around 5 minutes
Combine the sugars, then whisk 1 tablespoon of the sugar mix into the chickpea juice, ensuring it’s fully dissolved and not grainy. You can check the mixture is smooth and not grainy by rubbing a small amount between two fingers. Repeat until all the sugar has been integrated and the mixture is smooth and glossy.
Dot some of the mixture between the baking paper and the tray to help it stick down, then spoon eight large mounds across the two trays and bake for 2 hours. Try not to open the oven door to prevent the meringues collapsing, then allow to cool completely before serving.
COOK’S TIP: Stored in an airtight container, the meringues will keep for up to 4 days. If you don’t have a very powerful electric whisk, add 1 teaspoon of cream of tartar to the chickpea juice before whisking; this will help it hold its shape.
COCOA AND COFFEE CREAM
300ml double cream
4 shots of espresso, cooled
2 tablespoons runny honey
4 tablespoons cocoa powder
Using a hand-held blender, whip the cream until soft peaks (take care not to over-whisk or the cream will become grainy). Fold in the espresso and honey, continue whisking to thicken, then spoon over the meringues, followed by a dusting of sieved cocoa.
ORANGE, YOGHURT AND TAHINI
2 oranges (blood oranges are nice when they’re in-season)
200g strained yoghurt
4 tablespoons tahini (stirred in the jar if the oil has separated)
First, slice the top and bottom off the oranges, then carefully cut away the peel and white pith. Cut out the fleshy segments and transfer to a bowl. Spoon the yoghurt over the meringues, add a few segments of orange then, using a clean spoon, swirl over the tahini and eat immediately.
POACHED RHUBARB
2 sticks of rhubarb, ends trimmed, cut into 3cm (1 in) lengths
5 tablespoons caster sugar
Juice and zest of 1 orange (zest peeled with a speed peeler into rough strips)
Put the rhubarb, sugar, orange zest and juice in a large, wide pan. Top up with 100ml water, then heat on high heat for 6–8 minutes, or until the rhubarb is soft but still keeping its shape and the juice thickens to a syrup. Remove from the heat, set aside and allow to cool before spooning over the meringues.