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Posts Tagged ‘Leftovers’

Turkey Tetrazzini

A creamy turkey and mushroom pasta bake for the inevitable leftovers. Tetrazzini was created by Italian immigrants to the USA adapting family recipes to local conditions and evolving tradition. We like this.

Wine Suggestion: Given this is American in origin we opened a Californian Chardonnay, the Cline Chardonnay from the Sonoma Coast. The richness of fruit and hints of oak were a great match.

Turkey Tetrazzini – serves 4

  • 200g chestnut mushrooms, sliced
  • 200g spaghetti
  • 50g butter plus a bit extra for frying the mushrooms
  • 2tbsp flour
  • 250ml hot chicken stock
  • a few drops of Tabasco
  • 1 egg yolk
  • 1 tbsp dry sherry
  • 3 tbsp single cream
  • 300g cooked turkey
  • 4 tbsp grated Parmesan

Preheat the oven to 180C.

Start by frying the mushrooms in a little butter until softened and browned. Remove from the heat and set aside.

Cook the spaghetti in a large pan of boiling salted water for the time indicated on the pack.

Meanwhile, make your white sauce. Melt the butter in a saucepan, add the flour and stir and cook for a minutes or so. Gradually whisk in the hot chicken stock until smooth and thickened. Remove from the heat and whisk in the tabasco, egg yolk, sherry and cream, then stir in the cooked turkey and mushrooms.

Layer the cooked spaghetti with the turkey mixture in a ovenproof dish, finishing with a layer of spaghetti and the Parmesan sprinkled over.

Bake in the oven for 25 minutes or until piping hot and bubbling. Put briefly under a hot to crisp up the spaghetti on top if needed.

Serve with a green salad.

(Original recipe by Lulu Grimes in Olive Magazine, January 2008)

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Roast Chicken, Pancetta & Mushroom Orzo

We really liked this easy recipe for leftover roast chicken, a very tasty dish for midweek.

Wine Suggestion: mid-week, or weekend, this works great with a Pinot Noir-Gamay blend like you can find in Cheverny in the Loire; freshness from Pinot and smoothness from the Gamay … both earthy and the right flavours for this dish. Our choice tonight was an old favourite Domaine Bellier.

Roast chicken, pancetta & mushroom orzo – serves 4

  • 15g porcini mushrooms
  • 30g pancetta cubes
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 50g chestnut mushrooms, sliced
  • 50g button mushrooms, sliced
  • 300g orzo
  • 2 sprigs of thyme, leaves stripped
  • 1 litre chicken stock
  • 300g roast chicken, skin removed and shredded
  • Parmesan, shaved to serve

Soak the porcini mushrooms in a small bowl of boiling water for 15 minutes.

Heat 2tbsp of olive oil in a large heavy-based frying pan. Cook the pancetta until golden, then scoop out with a slotted spoon.

In the same pan, cook the shallots and garlic until softened. Add the fresh mushrooms and fry until golden. Add the drained porcini, reserving the liquid, and cook for a minute.

Add the orzo and thyme and stir to coat in the oil, then add the porcini’s liquid and enough stock to cover. Simmer gently for 10-12 minutes, adding stock as needed, until tender.

Add the chicken and heat through, then serve with the pancetta and some Parmesan shavings sprinkled over.

(Original recipe by Justin Turner in Olive Magazine, April 2012.)

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Nasi Goreng

This is just the dish for leftover roast pork. We freeze the right quantity and enjoy it a week or too later after a busy day – it’s really quick to throw together.

Wine Suggestion: there’s a vibrant immediacy to this dish and likewise we chose a Marlborough Sauvignon Blanc, in this case the Doctors’ SB from Forrest Estate; dry, full flavoured and ripe but only 9.5% abv.

John Forrest pioneered this technique and it’s a brilliant addition to the wine world so we can drink lower alcohol levels and yet keep the same ripeness and flavour profiles.

Nasi goreng – serves 4

  • 2 tbsp groundnut oil
  • 1 onion, halved and sliced 1cm thick
  • 3 garlic cloves, finely sliced
  • 2 red chillies, halved, deseeded and sliced
  • 300g leftover cooked pork, chop into little chunks
  • 400g cooked rice
  • 4 scallions, sliced on the diagonal
  • 3 eggs, beaten
  • 100g cooked, shelled prawns
  • 4 tbsp dark soy sauce

Heat 1½ tbsp of the oil in a large frying pan or wok. Add the onion and cook over a medium heat until soft, golden and starting to tinge. Add the garlic, chillies and pork and cook for a couple of minutes – let the pork colour a bit. Add the rice and spring onions – toss lightly and cook until heated through.

Meanwhile, quickly heat ½ tbsp of the oil in a nonstick frying pan and add the eggs. Cook as you would an omelette and when cooked cut into ribbons with a sharp knife.

Add the egg, prawns, soy sauce, salt and pepper to the rice and keep cooking for another 2 minutes to heat everything through, then serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchelle Beazley, 2012.)

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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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So we’ve started on our stock of turkey leftovers from the freezer. Last year we made a clear Vietnamese broth so this year we thought we’d try a creamy coconut tom ka gai to ring the changes. This is delicious!

Turkey tom ka gai – to serve 2

  • 50g flat rice noodles
  • 1 x 400ml tin half-fat coconut milk
  • 300ml chicken stock
  • a small chunk of ginger, shredded
  • 1 stalk lemongrass, discard the woody outer leaves and chop
  • 1 red chilli, shredded
  • 200g cooked turkey
  • 50g mangetout, shredded
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • a handful of coriander leaves

Cook the noodles according to the pack, then drain and rinse with cold water. Bring the coconut milk and stock to a simmer, add the ginger, lemongrass and half the chilli and simmer for a few minutes. Add the turkey and mangetout and simmer for another couple of minutes to heat through. Stir in the lime, sugar and fish sauce, divide the noodles between two warm bowls, ladle over the soup, then scatter the rest of the chilli and coriander over the top.

Wine Suggestion: This works superbly with a good Riesling from the Mosel which combines a sweetness, pure fruit flavours, acidity to balance and a lovely lightness to both the alcohol and body … you want to match the chilli with sweetness and complement the clear and defined flavours of the soup without overwhelming it! Our choice of the evening is the Max Richter (the maker) Wehlener Sonnenuhr (the vineyard) Riesling (the grape) Spätlese (the ripeness at harvest) from the Mosel in Germany. The German naming system may seem impenetrable and intimidating but don’t be put off, the wines are usually fantastic, as long as you spend a bit more than the big brands!

(Original recipe from BBC Good Food)

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In case you hadn’t gathered by now the first Friday in every month is the Irish Food Bloggers Association’s cookalong.

We’ve participated in the last three and it’s great craic  – even more so ’cause we invite a few friends over to cookalong with us… or at least sit there and chitter to us while we cook.

Each month has a theme and this one was either leftovers or recessionary budget style cooking. So a budget dinner party it had to be.

Our first thought was something like an Irish stew but we’ve done that many times and it’s always nice to try something new so we reckoned cheap cuts and seasonal veg was the way to go. After scouring our recipe books we came across this sausage and Jerusalem artichoke casserole (from Nigel Slater’s Tender Vol 1).

For the dessert: we both love Christmas pudding but every year we manage a tiny morsel on Christmas day and the rest lurks in the fridge making us feel guilty for not eating it. Or at least it did until we discovered this Christmas pudding sauce which we serve up at to everyone who visits after Christmas ’til the pudding is done. I think I actually prefer it to traditionally served Christmas pudding at this stage.

The recipes below will serve 4 people (generously) for a rather nice dinner party and will cost  €6.17 per head (provided you have some leftover Christmas pudding). The most expensive ingredient was the icecream, at €6.95 a tub, but we reckon that’s something not worth scrimping on. One of our guests also brought lots of fabulous cheese which he had leftover from the holidays. It would have been totally bargain bucket if we hadn’t drank an obscene amount of wine but howandever (it was a party… albeit a little one).

Sausage and Artichoke Casserole to feed 4

  • 8 fabulous pork sausages (budget or not you have to buy good ones)
  • olive oil
  • 4 onions
  • 2 clove garlic
  • 250g mushrooms
  • 500g Jerusalem artichokes
  • a lemon
  • a tsp of fennel seeds
  • 500ml light stock
  • a small bunch of chopped flat-leaf parsley
  • something tasty and green to serve – we had some buttered savoy cabbage

Brown the sausages really well in a little bit of olive oil in a big casserole. Set them aside.

Cut the onions into quarters, then add to empty sausage pan, add a bit more oil if you need it. Soften the onions over a medium heat until they are quite mushy – about 15-20 minutes.

Peel and finely slice the garlic and add it to the onions, cut the mushrooms in half and add them too.

Peel or just scrub (we just scrubbed) the artichokes, then cut them in half. Add them to the pan and let them colour a bit (push your onions over to the side). Now tip the sausage back in. Cut the lemon into big chunks and tuck it in along with the fennel seeds and plenty of salt and pepper.

Pour over enough stock to cover everything and bring to the boil. Simmer for 30 minutes or until the vegetables are nice and tender. If you have too much liquid turn up the heat and reduce it a bit. Stir in the parsley and check the seasoning.

Serve with your greens.

Christmas Pudding Sauce to serve 4 (with ice cream)

  • 175g Christmas pudding
  • 30g butter
  • 30g brown sugar
  • juice of 1/2 orange
  • 3 tbsp brandy
  • vanilla ice cream

Crumble the pudding into a shallow pan. Put it on a low heat and add the butter and sugar.

Mix in orange juice and brandy with a wooden spoon and bring slowly to the bubble.

Turn the heat down and simmer gently while you put the ice cream in 4 bowls. Spoon over the sauce and serve quickly before your ice cream melts.

Original recipe from Nigel Slater’s Real Fast Puddings.

I’m a bit embarrassed that our chums now know we only spent 6 quid each on them ….Hahaha!

Julie

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