Posts Tagged ‘Leftovers’

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!


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