A 3-Course Meal Made Entirely from Tin Canned Food (Only Cans?!)
Hello, folks! Have you ever looked at your stash of canned food and thought, “Can I turn this into a proper meal?” Well, I took on the challenge and created a full 3-course feast using only tin canned food ingredients. That’s right – a starter, main, and dessert, all from tins. It was a bit of a mad experiment, but the results were surprisingly tasty, even featuring a disappearing dessert! Here’s how it all came together.
Starter: Chicken and Bacon Chowder
We’re kicking things off with a hearty chowder. It’s creamy, comforting, and packed with flavour. Using canned cream of chicken soup and tinned bacon (or spam), this dish comes together in no time. Perfect for a quick and warming starter!
Heat a little oil in a frying pan, then add diced spam. Fry until lightly charred, then set aside. Add the canned soup to a large pan, along with sliced tinned potatoes, sweetcorn, and the cooked spam. Pour in some water from the potato tin to thin it slightly, then season with salt and pepper.
Let it simmer gently for 10 minutes, stirring occasionally. Serve with crusty bread, or eat it straight out of the bowl if you’re feeling cosy. Want to get fancy? Make a bread bowl for dipping!
Main: Spaghetti Meatballs
Next up is a classic comfort food – spaghetti and meatballs. Believe it or not, even the meatballs come straight out of a can! To jazz them up, I made a rich tomato sauce with tinned tomatoes, a few herbs, and some added vegetables.
Pour the canned tomatoes into a saucepan, add in tinned mushrooms, mixed vegetables, and the canned meatballs (sauce included). Stir well, season with salt, pepper, and any herbs you fancy, then bring it to a steady simmer. Let it bubble away while you prepare the spaghetti.
For a time-saving hack, cook your tinned spaghetti in the microwave. Blast it for 1-minute intervals, stirring gently in between until needed. Once the meatball sauce has thickened after 15 minutes of simmering, you can either serve it over the spaghetti or mix the pasta straight into the sauce for the last 5 minutes. Either way, you’ve got a hearty, satisfying main! It is far easier to stir the spaghetti through if you like as one big mixture.
Dessert: Tropical Pavlova
For dessert, I brought a little sunshine to the table with a tropical pavlova. The base was made using aquafaba (the water from canned chickpeas). It’s a clever, plant-based substitute for egg whites – just make sure to add sugar for stability not like the sugar from the tins as I first tried in the video!
Start by whisking the chickpea water in a clean bowl until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking well between each addition. Once stiff and glossy, dollop the mixture onto a lined baking tray, shaping it into a wreath. Bake at 100°C fan (120°C conventional) for 2 hours, then let it cool in the oven for 30 minutes with the heat off.
Meanwhile, whip up some canned coconut cream until thick. Add a little pineapple juice for extra flavour if you like. When the meringue has cooled, dollop the whipped cream on top, arrange your drained fruits all over, and finish with a drizzle of tinned caramel. The result? A light, fruity dessert with a tropical twist!
Barry’s Top Tips
- Flavour Boosters: Herbs, spices, or even salt and pepper can work wonders to enhance canned ingredients.
- Tinned Fruit: Always drain it well before using in desserts like pavlova to avoid soggy disasters!
- Pasta Shortcut: Cooking tinned spaghetti in the microwave is much faster than boiling it – plus, less washing up!
There you have it – a 3-course meal made entirely from canned food. Whether you’re on a budget, clearing out the cupboard, or just fancy a bit of fun, these recipes are easy, tasty, and perfect for trying something new. Let me know how you get on, and don’t forget to tag me in your creations.
Catch you next time,
Barry