- Short grain rice (arborio if you’re splurging) is essential for risottos - the ideal comfort food to which an array of vegetables and meat can be added.
- Dried pasta is super cheap and typically takes 8-12 minutes to cook in boiling, salted water.
- Long grain rice such as basmati or the fragrant jasmine will keep your curries authentic and your stir fries gorgeously balanced. Use the absorption method to cook it as stated on the back of the packet.
- Chickpeas are not just for vegetarians. Buy these protein-rich legumes tinned, drain the brine off and whizz into hummus or add to salads, pastas and stews. Red kidney beans are a must-have for Mexican fare.
- Canned corn kernels make for tasty Sunday morning fritters.
- Crushed tomatoes are probably the most versatile tinned item you can buy as a student. Mince can be transformed into a crowd-pleasing spaghetti Bolognese and casseroles stretched to feed many.
- Tomato paste adds depth to sauces.
- Fresh garlic and brown onions.
- Chicken or vegetable powdered stock.
- Neutral cooking oil with a high smoking point such as canola is ideal for frying or grilling.
- Slightly fruity olive oil is excellent for dressings and low-temperature cooking
- White flour thickens sauces and makes bread.
- White sugar caramelizes onions and sweetens tomato-based dishes.
- Soy sauce and fish sauce are salty flavour-boosters. A few drops go a long way.
- Chilli sauce is sweet, hot and tangy all at once.
- Dried whole chillies, chilli flakes or cayenne pepper will take you spice fiends on a trip to hell. In a good way.
- Dried herbs such as oregano or basil are cheaper than fresh but still pack a flavour punch. Use with chicken, beef, fish, eggs, mushrooms and aubergine (eggplant).
- The addictive, chargrilled, sweet intensity of smoked paprika makes it worth buying.
- Curry powder is a wise starting point for curries, and more.
- Turmeric will stain your fingers yellow, but will turn curries, rice dishes and stir fries into a perfumed wonderland.
- Cinnamon lends itself to both sweet and savoury dishes. Great with spinach, pork or beef.
- Peppercorns (and accompanying grinder) and salt will take your food from bland to brilliant. Add salt sparingly during cooking.
- Milk, eggs, frozen peas and potatoes aren’t featured, but they are exceptionally useful.
Hello Saucy
Move beyond frozen meals, mi goreng and toast, into a world of simple, delicious meals which you’ll enjoy cooking. Stock your freezer with meat as it comes on special, use vegetables in season and don’t buy one of those shitty $2 can openers, because tinned food is now your friend. Here are the basics I stock my pantry with. See you next week with our first recipe.
