Assuming Gammon for lunch tomorrow
M Cannelloni stuffed with cooked ham and tomato sauce
T Fish fingers and chips (Mr B revisiting childhood?)
W Jacket potatoes with either sliced ham, if enough left over, or sausages and coleslaw.
Th Stuffed chicken in parma ham
Meatballs and spaghetti (have some lamb mince in the freezer to use up)
Stuffed chicken
Will stuff each chicken breast with mozzarella and basil leaves, wrap in parma ham and then cook in a hot (200 degree C) oven for 20 minutes.
Saturday, 14 November 2009
Leftover Ham recipes
Canelloni stuffed with ham and tomato - from '100 best pasta recipes' book
Chicken, Gammon and Egg pie
Pasta with Saffron, Ham and Peas
Chicken, Gammon and Egg pie
Pasta with Saffron, Ham and Peas
Monday, 9 November 2009
Menu for w/c 9th November 2009; Tomato and Goat's Cheese crumble
M Pasta with Tuna and tomato sauce
T Tomato and Goats Cheese Crumble (see below)
W Tex Mex - Nachos (uses up the rest of the guacamole and salsa), BBQ Ribs and Sweetcorn
Th Duck and Chips (as requested by the birthday boy)
F Pork and Apple Bake
Tomato and Goat's Cheese Crumble
1kg tomatoes - mixed varieties including cherry tomatoes, roughly chopped with some cherry tomatoes left whole
Olive oil
225g goat's cheese (ideally half firm and half soft but full amount of either fine as well) cubed
50g pine nuts
100g fresh breadcrumbs
50g parmesan cheese, freshly grated
Preheat oven to 180C
Heat 2tbsp olive oil in a pan over medium heat; add tomatoes, apart from cherry tomatoes, and cook for about 10 minutes until soft. Add cherry tomatoes for the last minute.
Meanwhile, in another pan heat 2bsp olive oil and fry the breadcrumbs and pine nuts until golden (if anything I use less than 100g of breadcrumbs).
In oven proof baking dish layer tomato sauce and cubes of goats cheese.
Cover with breadcrumb/pine nut mixture and sprinkle over parmesan.
Back in the oven for 20 minutes or until golden
Serve with crusty bread and a green salad
T Tomato and Goats Cheese Crumble (see below)
W Tex Mex - Nachos (uses up the rest of the guacamole and salsa), BBQ Ribs and Sweetcorn
Th Duck and Chips (as requested by the birthday boy)
F Pork and Apple Bake
Tomato and Goat's Cheese Crumble
1kg tomatoes - mixed varieties including cherry tomatoes, roughly chopped with some cherry tomatoes left whole
Olive oil
225g goat's cheese (ideally half firm and half soft but full amount of either fine as well) cubed
50g pine nuts
100g fresh breadcrumbs
50g parmesan cheese, freshly grated
Preheat oven to 180C
Heat 2tbsp olive oil in a pan over medium heat; add tomatoes, apart from cherry tomatoes, and cook for about 10 minutes until soft. Add cherry tomatoes for the last minute.
Meanwhile, in another pan heat 2bsp olive oil and fry the breadcrumbs and pine nuts until golden (if anything I use less than 100g of breadcrumbs).
In oven proof baking dish layer tomato sauce and cubes of goats cheese.
Cover with breadcrumb/pine nut mixture and sprinkle over parmesan.
Back in the oven for 20 minutes or until golden
Serve with crusty bread and a green salad
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