I am, as I have mentioned before, a bit of a food hoarder, and so I like to have ingredients for a range of dishes in the fridge, along with – of course – the requisite vegetables, and meat. Time in Asia – when ants and other creepy crawlies were rampant – taught me to leave a lot of things safely in the fridge, that maybe other people have in their pantries.
- Lots of condiments – tomato chutney sauce, my mother-in-law’s home made tomato chutney, chilli sauce, oyster sauce, salad dressing, mustards (whole grain, Dijon, and what we call American-style).
- Multiple jars of Thai curry pastes – massaman (my husband’s favourite), penang, green (my favourite), and red curry pastes, and pad thai and tom yum pastes.
- My favourite pasta sauce and fresh pasta (today it’s basil and black pepper pappardelle) pasta for the same – for a quick, emergency meal.
- Cheese – parmesan (for the aforementioned pasta), feta, blue vein, and some brie, as well as plain old cheddar for toasted sandwiches.
- Bacon, because … well … bacon – pumpkin, feta and bacon pasta is one of my staple dishes.
- Pomegranate molasses, which I have recently discovered serves as a very adequate substitute for tamarind paste for all those Thai curry sauces.