Use your leftovers

Leftover tips & recipes

Good morning fellow foodies. I hope you all enjoyed your Christmas? you are probably feeling a few kilo’s heavier & a few pounds lighter today!! To address the balance, here are a few tips & recipes to help you use up those leftovers. After all, do you really want your hard earned cash, dumped in the bin?

If you were up early enough, you will have heard me on The Graham Rogers, Morning Show BBC Radio Wiltshire at 8.50 this morning, sharing these ideas, with the good people of Wiltshire.

TURKEY  (cooked)

Left over turkey breast can be sliced into finger sized strips, dipped in beaten egg & tossed in a mixture of Polenta & grated parmesan. Leave in the fridge for 30mins. Fry lightly in olive oil, turning once & serve with a dip of pesto, mixed with mayonnaise, for the Italian touch.

If its Spicy you are after. Follow the above, but replace the ingredients as follows: Dip in beaten egg & a Tbspn Soy Sauce & coat in sesame seeds. Serve with sweet Chilli Sauce.

Boil some macaroni. Make up a cheese sauce, or use a can of Campbells condensed Tomato Sauce. Layer in a casserole, Macaroni, cooked turkey chunks, chopped peppers, sun-dried tomatoes, olives etc. Finish with a layer of macaroni. Pour over the sauce, or soup diluted with a little of the Macaroni cooking liquid & sprinkle with grated cheese. Bake in a medium oven for 20-30mins.

CHEESES – SALAMI – HAM ETC

Place left over cheeses in a food processor, with chives & some butter. Process until smooth. Pot in small ramekins, seal with clarified butter & serve as a spread. (For adults, use stilton & a couple of Tbspns Port)

Recipe for savoury Truffles can be found by clicking the blue link.

Savoury Truffles Love your Leftovers

VEG & SALAD

How about a different take on that Boxing Day Bubble & Squeak. Whisk yourself up a Breakfast Frittata

leftovers, fritatta, roast potatoes, cheese, pigs in blankets
Left overs. Breakfast Frittata

Have you looked in the salad drawer? I bet a sad looking lettuce & cucumber, lurk there, together with a few spring onions, the odd pepper & that bag of healthy shoots, that would go with….. you can’t remember what!
Well dig them all out, heat some oil in a large saucepan & throw them all in. Saute for a few minutes with a tspn cumin, add some veggie or chicken stock & bring to the boil. Simmer for 30mins & blitz with a hand blender. Season & serve with a spoonful of Greek yogurt on top.

veggie soup,lettuce,cucumber,cumin,yoghurt
Left over Veg soup

CHRISTMAS PUD & CREAM
Got an ice-cream maker?
Make a basic custard mix, allow to cool, stir in 500ml double cream & 1 tbspn Brandy. Process according to your manufacturers instructions, 10 mins before the end of freezing time, crumble in Christmas Pudding, or any meringues you may have left over.

Ice cream,leftovers,cream.custard,christmas pud
Christmas Bombe

That it foodies. Hope you have found some inspiration to use up those leftovers. Have a great Boxing Day & Happy New Year.

Stollen Pudding

Leftovers recipe

If you are lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over, along with some drops in the bottom of your liqueur bottles!!!!

For this leftovers recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

Ground Almonds,Marzipan,Marzipan recipe,Cake covering,Icing
Christmas Stollen with Home made Marzipan

 

INGREDIENTS. ALLERGENS IN BOLD. Serves 6 Oven 180c 350F Gas MK 5 Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large oven proof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella. The addition of some of those bananas, wasting in the fruit bowl, also compliments this dessert. Omit, the alcohol, for a fruity childrens pud.

For more ideas on what to do with your Christmas Leftovers. I will be on  The Graham Rogers morning show at 9.10 on Boxing Day morning. BBC Radio Wiltshire

 

If you would like to comment or ask a question, please use the form below:

Ground Almonds,Marzipan,Marzipan recipe,Cake covering,Icing
Christmas Stollen with Home made Marzipan

Christmas Get Aheads

Time saving Christmas Tips.

Christmas Countdown. The big day is nearly here. Could you be interested in any time saving tips, on the run up to that festive feast. No. Of course not, you are not worried, or panicked, no doubt you are sitting down, with your feet up watching your favourite Christmas movie. Or, maybe you are tearing your hair out, bitting those finger nails & wondering how you are going to cope? Have a read, you might find something to assist you.

Lots of things can be prepared, ahead of the big day, saving you time & allowing you to demonstrate just how good a hostess you are:

  1. Laying the festive table, the day before is alway a good idea. Delegate the task to someone else and check that all is in order, with nothing forgotten. Make sure you have enough glasses for all those festive drinks. Don’t stress if they are mis-matched. No one will notice, as long as they have a drink.
  2. Peel the spuds & par boil them. place in a bowl, & toss in whichever hot oil you are using, on the day.
  3. If you are serving mash, invest in a potato ricer. No only can you have your own, cheap, cauliflower, brocolli or carrot rice. It saves time trying to mash those lumps out. Start a new trend, to impress your guests. Place the rice potato in a serving dish, & hand butter or oil seperately. (will satisfy all dietry requirements!)
  1. Of course, if you have chosen a cold starter, this can be prepared the day before. Was salad veg ready & wrap in kitchen towels & store in the fridge.
  2. Slice carrots & celery sticks into chunky strips. Plave in a casserole or roasting tin. Sprinle with chopped parsley & pop in the oven to cook. Drain, reserving the stock for the gravy. & serve. (Any root veg can be cooked in the same way)
  3. Make your gravy the day before, thicker than usual. when the Turkey is cooked pour some of the juices from the roasting tin, into the made gravy to add more flavour & thin it down. If lumpy, pass it through a sieve.
  4. If you need a quick extra pud. Keep a shop bought pastry case to hand. Spread mincemeat over the base & arrange apple slices on top. Grate over some marzipan & bake. Sprinkle with icing sugar & serve.

Hope you find some of this useful. Just remember, delegation is the key. This is after all, just another roast dinner. Don’t be afraid to ask for help. Above all. ENJOY. It is your Christmas too.

Glace fruits, nuts, vegan Christmas Cake

Veg & Leftovers

Vegetarian Recipes

Afternoon foodies from a gloomy, wet, Wiltshire. Veg & leftovers are the topic for day 16 of Christmas Countdown. From a warming Cauliflower dish with a twist, to what to do with those leftovers.

We are all familiar with cauliflower cheese, but have you thought about using different cheeses & turning it into a soup? Below you will find my, lighter,  adaptation of that classic french soup Creme Dubarry. (Creme of Cauliflower Soup). Experiment away with different cheeses, use up those leftover bits of mousetrap from the Christmas Cheese board & if cauliflower is not your thing, substitue it for broccoli.

Cauliflower & Blue Cheese Soup.

Serves 4. Time taken 45mins.         G/F. Vegetarian.  Allergens: Milk. Nuts.

Ingredients:

Large Cauliflower, broken into florets.

Large potato, peeled & chopped into chunks.

2 Bay leaves

2 cloves garlic, peeled & crushed

600ml Vegetable or Chicken Stock

175g Blue Cheese, crumbled

150ml Milk

White pepper & a little grated nutmeg 

200g Walnuts, Toasted & chopped.

METHOD:

In a large saucepan, place the cauliflower, potato, stock, bayleaves & garlic. Bring to the boil & simmer for 30mins, until tender.

Take off the heat, remove the bay leaves & using a stick blender, blend until smooth.

Add the crumbled cheese & stir over a low heat, until the cheese has melted.

Season with pepper & grated nutmeg

If you prefer a thinner, soup add the milk.

Serve, sprinkled with the toasted, chopped walnuts.

Thats the left over cheese & some nuts dealt with.

You will find another vegetarian recipe using cauliflower in a previous blog:  Cauliflower & Canellonni Burgers

Veg, burgers, beans, cheese, healthy eating,
Veggie Burgers

Left overs

If you have left over roast potatoes & bacon wrapped sausages, make yourself a breakfast fritatta.

Slice the left over potatoes & fry over a medium heat until golden, add the bacon & sausages & fry for a few minutes longer.  Turn up the heat.

Preheat the grill on high.

Beat together, 6 large eggs with seasoning & quickly pour over the potatoes, bacon & sausages in the pan. Lifting the edges, to let the egg run under the veg & set.   While the top is still slightly runny. Sprinke with some more of that leftover cheese & place under the grill, until the cheese is melted. Serve with those soft leftover tomatoes.

leftovers, fritatta, roast potatoes, cheese, pigs in blankets
Left overs. Breakfast Frittata

Thats all for today foodies.  Any comments or requests will be answered tomorrow. Enjoy your evening.

Turkey thigh bake

Turkey Thigh Recipe

Day 15 of Christmas Countdown. Its that time of year, when everyone is talking Turkey, but do you want to be eating it for days?  As well as being an ecconomical dish to serve, at this time of year, you can also make variations, by changing the vegetables & spices. Turkey thighs can be bought quite cheaply at this time of the year, from you local butcher http://W J Beaven Quality Butchers    Your butcher will be selling the turkey breasts to local resaurants & will then bone & roll the thighs for sale in his shop. These are a far better buy £2.99 per kilo, (last week) than if you buy the Turkey drumsticks which you see in the large Supermakets, they are roughly the same price per kilo, but you are paying for a large amount of bone & gristle. If  you are a family of 2 or 3 this Christmas & don’t want to be eating Turkey until New Years Eve this could also be an cheap & time saving solution.

Of course, you don’t have to use a turkey thigh for this recipe, just as you can change the veg & spices, you can also use chicken thighs. But. You do have to adjust the cooking times *See note in recipe below.

RECIPE Serves 4. G/F D/F Lowfodmap. Prep time 30mins Cooking Time 1.5 hrs. Oven temp 350f 180c Gas Mk 4

  1. Boned & Rolled Turkey thigh joint ( approx 2.5k )
  2. 2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
  3. 2. Red Onions, Peeled, Quartered & seperated.
  4. 4. Medium Carrots,  Unpeeled & scrubbed. Cut into large chunks.
  5. 4 Large sticks of celery. Cut into 5cm lengths.
  6. 1/2 medium Swede, Peeled & cut into large chunks.
  7. 4 Tbspns Cranberry Sauce.
  8. 2 Tbspns Rapeseed Oil
  9. Fresh Rosemary, Thyme, & Parsley Chopped
  10. 2 Tbspns Cider Vinegar.
  11. Seasoning.

METHOD

Preheat the oven, to the above temperature.  At the same time place the rapeseed oil in a large roasting tin in the oven. When the oven has reached the right temp. Remove the tray & place the turkey thigh in the oil, turning to coat.

Returm to oven & roast for 1/2hr. Remove the turkey thigh & add all the chopped veg, to the roasting tray. 

Add 2tbspns of Cranberry Sauce & toss with the juices & oil in the pan.

Coat the Turkey thigh with the remaining Cranberry sauce & place on top of the veg, together with the herbs & seasoning. Sprinkle over the Cider vingar. Return to the oven & roast for a futher hour, until the turkey is cooked through. ( Juices run clear when pierced with a knife).

Leave the turkey to rest for 15mins & carve into slices. Place on top of the veg & juices from the tin & serve with a green veg of choice.

turkey,chicken,christmas cooking,food,recipe, one pot cooking
Ready to serve.

*If using chicken thighs or breasts, place the poultry on top of the chopped veg & roast for 1hr (until cooked through). There is no need to roast the meat first, this only applies if you are using a larger joint of poultry.

*Use, courgettes, peppers & aubergine chunks & replace the Cranberry Sauce with pesto. Top with Chicken Thighs. Cook & serve with Pasta & grated Parmesan Cheese.

Well, there we have it. I hope I have given you the inspiration to ring the changes & think of your own combinations. There are many to be had. Enjoy.

chicken thighs,pasta partners,cook italian,cooking from scratch,fresh foods
The Italian touch.