Hands up who loves Tupperware? My hand is up. All the way up.
I am one of those freaks that needs to have everything in a container. My pantry is neatly stacked with everything decanted. My husbands ‘lunch box’ is a series of different containers filled with treats.
My fridge has all leftovers placed into individual containers: nuts are stacked on one shelf and half-cans of beans, beetroot and olives decanted and stacked on another shelf. Even cheese is taken out of its nasty plastic wrap and placed inside a container, sometimes wrapped in greaseproof paper, if necessary. Yes, I’m pedantic.
What can I say? I like keeping food fresh and I hate throwing things away because they go bad in the back of the fridge. Hate it. Therefore Tupperware (and other storage ranges) are my friends. Best friends.
I used to love going to Tupperware parties with my Mum when I was little. They were terribly exciting – the way the hostess would demonstrate everything and serve party food like dips, cocktail onions on a stick and other 80s culinary delights (Jatz and cheese, anyone?).
I remember excitedly helping my Mum fill out the order form and then going home after the party a little sad with nothing to show for it. Back in those days you had to wait, what seemed like ages, for your parcel to arrive with all the goodies.
These days, thanks to this blog, I am lucky to be sent products to review (so I get parcels with goodies all the time!) and I could not be happier when this new Ultra Pro Tupperware range arrived at my office. These little beauties can be used as a casserole dish in the oven and then popped into the freezer for reheating another day. Very clever and very convenient! Especially for busy Mums.
The design is also very modern (not 70s brown!) and the rounded handles make it easy to lift in and out of the oven and freezer. Let’s not forget the best part – less washing up! Plus (and this is a BIG plus), it’s easy for hubby to grab out of the freezer and place in the oven for dinner. Perfect for lazy Sunday evenings or mid-week exhaustion nights when baby Poppy has been very active.
If you have just celebrated Halloween and have a fair amount of pumpkin leftover, this could be just the dish for dinner tonight. Happy cooking!
Fig & Cherry received the Tupperware Ultra Pro range with compliments from Tupperware Australia and Undertow Media.
Ginger chicken and pumpkin casserole recipe
This recipe uses the Tupperware Ultra Pro range, but you can just as easily use a regular casserole dish with a lid.
2 tablespoons vegetable oil
1 brown onion, sliced into half moons
2 garlic cloves, sliced
2 x thumb-sized pieces of ginger root, peeled and coarsely grated
500g chicken thigh fillets, diced
500g pumpkin (whole weight with skin still on)
250ml chicken stock, hot
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sesame seeds, toasted
pinch of ground white pepper
1. Preheat the oven to 200C/390F. Heat one tablespoon of vegetable oil in a large frying pan and add the onion, garlic and ginger. Cook, stirring often until starting to brown around the edges. Add the mixture to the casserole dish.
2. Heat another tablespoon of oil in the frying pan and add the diced chicken. Brown on all sides for 5 minutes and add to the casserole dish.
3. Peel, de-seed and dice the pumpkin into bite-sized chunks. Add to the casserole dish along with the stock, soy sauce, mirin, sesame seeds and white pepper. Stir well, then cover with the lid and place on the middle shelf in the oven.
4. Bake for 30-40 mins until the chicken is cooked through, the pumpkin is tender and the sauce is slightly reduced. It will be a thin, soup-y sauce. Serve with steamed rice or noodles.