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Posts Tagged ‘Leftovers’

Cheeseboard soufflé

Another useful recipe for all the leftover cheese following the holidays. The soufflé is deliciously light and the pear and walnut salad (scroll down for recipe) is the perfect accompaniment.

Wine Suggestion: a classic, and to our mind excellent wine match is bubbly, and at the moment we’ve been exploring the different Cremant’s found around France. Tonight it was the Domaine Manciat-Poncet Cremant de Bourgogne from the Maçonnais (chosen and provided by our friend Michelle), and a good choice indeed.

Cheeseboard Soufflé – serves 4

  • 50g butter
  • 25g plain flour, plus extra for dusting
  • 200ml milk
  • 300g hard cheese, cut into chunks (we used Comté, Cheddar & Parmesan)
  • 100ml double cream or crème fraîche
  • 4 eggs, separated
  • grating of nutmeg
  • pinch of cayenne pepper

Heat the oven to 200C/180C fan/gas 6.

Melt the butter in a saucepan. Brush a 20cm soufflé dish with a little of the melted butter, then dust with flour.

Stir the rest of the flour into the melted butter in the saucepan, then bubble together for 1 minute. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and continue to stir over the heat to melt.

Leave to cool slightly, then mix in the rest of the cheese, the cream and the egg yolks. Season and add the nutmeg and cayenne pepper.

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully transfer into the soufflé dish. Bake for 25 minutes or until puffed up and golden.

Serve with the winter salad below.

Winter seasonal salad

Pear, blue cheese & walnut salad – serves 4

  • 110g bag of mixed salad leaves
  • 100g blue or goat’s cheese, crumbled
  • 50g shelled nuts – we used walnuts
  • 1 pear, sliced
  • 3 tbsp of salad dressing

Toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve.

Cheese board soufflé 2

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Pork Chilli

We love cooking roasts on a Sunday and are often left with heaps of leftovers. This is an easy chilli which uses cooked pork – perfect for mid-week.

Wine Suggestion: We think that youthful, juicy and medium bodied reds are a good match here. For us it was a Joven Rioja made by Martinez Bujanda which is finely judged to celebrate the fruit without over-powering tannins. Chilled in the fridge for half an hour too.

Leftover Pork Chilli – serves 4

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, cut into 1cm cubes
  • 1 yellow pepper, cut into 1cm cubes
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • 500g cold roast pork, in 2cm cubes

Heat the oil in a large, heavy saucepan with a lid. Fry the vegetables over a medium heat for 5 minutes or until softened.

Add the spices and oregano and cook for a minute, then add the tomatoes and stock. Season.

Bring to the boil, then turn down to a low simmer and cook, uncovered, for 30 minutes. Add the pork, cover, and cook for another 30 minutes.

Serve with rice.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

 

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Thai Red Turkey curryAnyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.

Thai Red Turkey Curry – Serves 4 generously

  • 1 tbsp vegetable oil
  • 3-4 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 1 red pepper, deseeded and chopped into chunks
  • 250g mushrooms, halved or quartered if large
  • 180g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • juice of 2 limes
  • 3 tbsp soy sauce
  • 300g leftover turkey (or chicken) – a bit more or less won’t make any difference
  • 1 red chilli, sliced into rounds
  • jasmine rice, to serve

Heat the oil in a large pan. Add the curry paste and fry for a couple of minutes. Stir in the coconut milk with 100ml water and the red pepper and cook for 10 mins until almost tender.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the turkey and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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Chicken & Ham Pie

This is a great way to use up leftover roast chicken (or dare we say turkey?) and ham. Almost as good as the roast chicken dinner itself and we are definitely considering this as a dish to use Christmas leftovers.

Wine Suggestion: This dish works well with a rich white wine. We tried it with an oaked Semillon, which on it’s own was delicious but with the pie the crisp acidity made it fall a bit flat. We’d suggest a good, oaked chardonnay instead which has much better weight in the mid-palate to work with the rich creamy chicken and ham. Yum.

Leftover Chicken & Ham Pie – serves 6-8

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 400g broccoli florets
  • 25g plain flour
  • 225ml cream
  • 225ml chicken stock
  • 675g cooked chicken and ham, cut into 2cm chunks
  • 1 tbsp chopped tarragon or marjoram
  • mashed potato (made from 1kg of potatoes)

Preheat the oven to 180ºC, Gas mark 4.

Melt the butter in a large saucepan over a medium heat, add the onion and fry gently for 8-10 minutes or until completely soft.

Put a saucepan of water over a high heat and add a good pinch of salt. When the water boils, add the broccoli florets and cover until the water comes back to the boil. Remove the lid as soon as the water boils and cook the broccoli for 2-4 minutes or until just tender.

Add the flour to the onion and whisk for 1 minutes, then pour in the cream and stock, whisking all the time. Bring to the boil, then simmer for a minute or two until slightly thickened.

Stir the chicken, ham, herbs and broccoli in to the sauce and season with salt and pepper. Pour into an ovenproof dish (approx. 20 x 30 cm) and top with mashed potato.

Bake for 25-30 minutes or until golden brown and bubbling.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)

 

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Mushroom Arancini

These little arancini or  risotto balls are the perfect solution for leftover risotto which tends to turn a bit claggy. We made ours from leftover mushroom risotto but you can use any flavour. The joy of arancini is the crisp exterior and melting centre; easy and moreish.

Easy Arancini – serves 3-4

  • 350g leftover risotto
  • 25g Parmesan cheese, finely grated
  • 50g breadcrumbs
  • 4-6 tbsp olive oil

Put the risotto into a bowl and stir in the Parmesan. Spread the breadcrumbs out on a flat plate.

Use your hands to roll the risotto into ping-pong-sized balls, then roll in the breadcrumbs to coat, and put on a baking tray.Chill the risotto balls in the fridge for at least half an hour.

Put a large frying pan on a high heat and add 2 tbsp of the oil. Wait for the oil to get hot before adding a few arancini. Fry for about 4 minutes, turning now and then, until golden brown all over.

Drain the cooked arancini on a serving plate lined with kitchen paper, then repeat to cook the rest, adding more oil as needed.

(Original recipe from Rachel Allen’s Everyday Kitchen, HarperCollins, 2013.)

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Humble Chicken Stew

This is a great way to use up leftover roast chicken – including the carcass. Too often we guiltily put the bones in the bin.

Wine Suggestion: Our natural instinct when cooking chicken is to plump for a Chardonnay as it goes so well, but instead we drank a delightful German Pinot Noir from Villa Wolf, which is made by Ernie Loosen. He’s managed to get a real charm and ripeness in the aroma that tempts you to think this comes from a warmer country, with even a few hints of new World. It, however, is true to it’s roots and had a rounded earthiness and real charm along with an easiness and gentle weight that didn’t overwhelm the chicken; plus the earthy spice complemented the “humble” nature of this dish too.

Chicken Stew – to serve 4

  • 300g leftover roast chicken
  • 1 chicken carcass
  • 4 rashers smoked streaky bacon, finely sliced
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 2 potatoes, chopped
  • a few sprigs of fresh thyme
  • 2 fresh bay leaves
  • 200g button mushrooms, halved
  • 1 heaped tbsp plain flour

Place the chicken carcass in a large pan and bash with a rolling pin to break it up. Cover with 1 litre of water, bring to the boil and simmer for at least half an hour, skimming off any scum.

Meanwhile, heat a lug of olive oil in a casserole over a medium heat and add the bacon. Cook for a few minutes before adding the onions, carrots and potatoes along with the thyme and bay leaves. Cook for 10 minutes.

Stir in the mushrooms, chicken and flour.

Pour the stock through a sieve straight into the pan (add a bit of water if necessary). Simmer for 4o minutes and season to taste before serving.

(Original recipe from Save with Jamie, Penguin Books Ltd, 2013.)

 

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We’re not massive fans of leftovers because we always want to cook something different the next night. Leftover roast meat is the exception though as you can usually transform it into something completely different. This originated as a roast shoulder of lamb with rosemary and tasted every bit as good in this curry.

Leftover lamb curry – to serve 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp curry paste (we like Patak’s)
  • 500g leftover lamb, trimmed of any fat and cut into chunks
  • 300ml vegetable stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g coriander, chopped

Heat the oil in a medium saucepan and cook the onion until softened. Stir in the garlic and ginger and cook for 30 seconds before adding the curry paste; stir again for another 30 seconds or so.

Add the lamb, stock, tomatoes, cinnamon and a good pinch of salt. Bring to a simmer and cook for 10 minutes.

Take the curry off the heat and add the yogurt and coriander.

Serve with steamed basmati rice.

Wine Suggestion: We prefer to drink beer with curry. Try Tom Crean’s Lager from Dingle in County Kerry if you get the opportunity. A great drop from an Irish micro-brewery and well worth seeking out.

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