Every home needs a recipe capable of turning fridge scrapings into something worthy of gracing the dinner table.
You know – fridge scrapings? Of course you do! It’s the official term, at least here on the Homestead, for all those leftover bits and pieces that get stashed in the fridge after each meal; the coffee cup half full of gravy, a pudding bowl of steamed carrots, the salad too limp to revisit the dining table, and the “bagsed” chicken drumstick forgotten when replenishing the midday repast receptacle all fall into that illustrious category.
But before we go any further, we don’t for a moment want to give the impression that we are super organised in the amassing or employment of the delicacies jostling for position in the plethora of containers on our fridge shelves at any given time. Truly, we’d love to but that would be lying. In our defense, life is very busy but the shameful truth is that sometimes we simply lose the culinary plot and, alerted to our ineptitude by the rank backdraft as refridgerator door closes, very quietly gather up the moldering contents of half the crockery cupboard and shuffle out to the compost bin. But sometimes we are whirlwinds of efficiency. This recipe is for those wonderful times when we have all our ducks in a row, our stars align, we hit the ground running and fortune whispers in our ear: “Don’t forget the sausages left over from last night’s barbecue.”
In other words:
Make a batter
Scrape out the fridge
Add some fresh
Farm Girl adds the cheese
We like it with rustic coleslaw
I’ve given you both versions so that you can make your own mind up. You may think of some kind of tweak, some devilishly clever secret ingredient we have not even contemplated.