These are the two most common questions I get asked: “What is in your pantry, JuicyChef?” and “What groceries do you buy?” I’m never quite sure how to answer those questions because when it comes to food, I tend to be unpredictable. I’m also becoming self-conscious when I go food shopping now, because sometimes people just come up to me and peep into my trolley. It’s especially embarrassing when I have personal stuff in there and I am much too polite to say, “Please go away.”

I had an awful episode last week that rendered me absolutely speechless. This man just came up beside me with nary a greeting and proceeded to rummage through my stuff to see if he could get the same products as me and his attitude was really obnoxious, demanding what I used each item for. I found it quite rude at the time, but can laugh about it now. Fortunately the guy unpacking the fruits and vegetables came to my rescue with an excuse that he was showing me something, because he could sense from my tense body language that something was amiss. Normally I am quite happy to answer questions related to food; however, my private time is special to me. Food shopping is personal, a time to relax, and I don’t go peeping into other people’s trolleys unless someone is genuinely showing me something.

Naturally, my pantry items will not reflect at times those of the average person. Yes, I support locally grown produce where possible, but my palate craves diversity. Secondly, I’m often asked to develop recipes. However, I do appreciate the questions as I know that many cooks want to be more adventurous and need guidance on what to stock.

Outside of the basics such as flour, cornmeal, rice and sugar, I like to stock up on pasta and Asian noodles. Seasonings and spices are crucial as these are the gateway to a myriad of flavours in international cuisine. Condiments are also good to have, such as savoury sauces, mustards, assorted vinegars and oils, good quality salt and pepper. Stock cubes are important as are fresh herbs. I try to grow my own, but I do augment with store-bought if mine are not ready. Dried herbs are a great standby, though, especially when you want immediate flavour. Dried and canned legumes, and canned fish like mackerel, sardines and tuna are great for fast meals.

A pantry reflects your lifestyle. For example, a large family’s larder would be different from that of a couple’s or a single person. Some people have almost bare cupboards because they seldom cook, while others are packed to capacity. The type of produce speaks in a negative or positive way to one’s eating habits, while labels can suggest socio-economic status. Food choice is deeply personal: for some it’s practical reasons, others have an emotional attachment to certain brands and frankly, I like it that way.

JuicyChef’s Asian Style Noodle Soup in Spicy Coconut Broth

This is a quick and easy vegetarian noodle soup that I like to make when I crave something easy and tasty, which is why it is great to have noodles in your pantry for a filling supper when you don’t have much time; this is perfect for a Meatless Monday dinner.

Ingredients:

1 large carrot, cut into strips

2 small pak choi, roughly chopped

1 small broccoli, cut into florets

_ small cabbage, shredded

1 inch piece ginger, grated

A couple stalks lemongrass

4 escallion stalks, roughly chopped

Basil

Cilantro

3 tbsps soy sauce

1 tbsp fish sauce

1 tbsp chilli sauce

_ can coconut milk

Juice of 1 lime

Method:

Prepare noodles according to package directions.

In a large saucepan, add vegetable stock, lemongrass, lime juice and ginger and bring to a boil.

Next add carrots, broccoli, cabbage, and cook for three minutes, then add pak choi, escallion, soy, fish and chilli sauces and cook for another two minutes. Add herbs.

Add noodles to bowls and ladle the vegetable broth over them; serve immediately.

Tuna Cakes

Tuna is another popular pantry item. I love fish cakes and I have already shared with you recipes using saltfish and salmon. These tuna fritters are lovely with a side salad. Serve with aioli, tartar sauce or wedges of lime or lemon.

Ingredients:

2 cans of tuna in olive oil

500g/2 cups mashed potatoes

1 small onion, grated

1 small bunch of parsley, roughly chopped

A few sprigs of dill or fennel, roughly chopped

1 tbsp mustard

Pinch of cayenne pepper

1 egg

Salt and pepper to taste

Vegetable or olive oil for frying

Method:

In a large bowl mix tuna, mashed potatoes, onions, herbs, mustard, cayenne pepper and egg together, and then season with salt and pepper.

Using a spoon to scoop out, form eight patties.

Fry in olive oil for about three minutes per side or until golden brown.

Thanks to my weekly sponsor MegaMart

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!