Black bean and sweetcorn enchiladas

With additional chicken/turkey for the carnivores.

Finely chop a red onion and gently fry in small amount of oil until starting to turn translucent.

Stir in 1tsp of ground cumin and half tsp chilli powder and cook for a couple of minutes. If using meat, add good handful of chunks of cooked chicken/turkey.

Add large tin worth of sweetcorn (I typically use frozen), a drained tin of black beans and a few tablespoons of passata and heat through.

Divide between 6 tortilla wraps, form into enchiladas placing in large lasagne dish (either greased and/oron a small amount of home made tomato sauce). Top with rest of tomato sauce and grated cheddar. Cook in oven at 180C for about 30 minutes

Leftovers from Christmas 2021

As well as the turkey we had a beef rib (2 ribs) roast on 30th Jan. 

Turkey: either eaten in sandwiches / with bubble and squeak or in the freezer.  In the freezer there are two lots of turkey with gravy for eating with roast potatoes etc, chunks for a curry and some large bits of the breast for use in yet to be determined leftover dish(es).

To use up some of the double cream and stilton a new recipe below - Stilton, Mushroom and Leek Pasta Bake.

A favourite which it appears I haven't typed up as yet, so rectifying that now - Beef Marikoff

Stilton, Mushroom and Leek Pasta Bake

The quantities are for four. If only two eating then freeze half of the mixture before baking.

Preheat oven to 180C

Cook 500g of dried pasta (penne is good) until al dente. 

In a saucepan on a low heat melt a knob of butter with a tbsp olive oil then add 1 sliced leek . Cook for about 5 minutes then add 125g sliced chestnut mushrooms. Put lid on and cook for another 5 minutes until the mushrooms are golden brown. Then add a good splash of white wine, simmer for a couple of minutes then add 75ml double cream. Crumble in 125g blue cheese and stir until the cheese has melted. Season.

Add the cooked pasta and combine. Put into an ovenproof dish and either crumble over a further 30g of blue cheese OR top with a breadcrumb and parmesan mixture.

Bake for 20 minutes, covering with foil if it starts getting too brown.

Beef Marikoff

Quantities are for 2. You can substitute creme fraiche or soured cream for the double cream and lemon juice.

Using the rarest bit of your leftover beef joint, cut 225g into thin strips about 2.5cm long. Thinly slice half a large onion into half moons.

Melt a knob of butter with a tbsp olive oil and cook the onion rings until they are soft and transparent. Add the beef, 1tbsp tomato puree, 75ml double cream and half tsp lemon juice. Season with salt, pepper and a pinch of paprika. Simmer gently for a few minutes.

Serve with boiled rice.

Left over Chicken - 70s style Chicken Curry

 Based on recipe from Saturday Kitchen

Melt 30g/1oz unsalted butter and add one finely chopped onion and one finely chopped green eating apple. Cook over a medium heat until soft. 

Add 2–3 tsp curry powder. Cook for a minute then add 1 tbsp plain flour. Pour in 350ml chicken stock and stir to combine.

Add ½ leftover roast chicken, torn into pieces [I need to work out what kind of weight this is - as in are we talking a medium chicken, large or even extra large] and cook until chicken is warmed through.

Add a tablespoon of yoghurt (original recipe is for a splash of double cream and a squeeze of lemon juice)

Taste and season if required

Serve with rice, sultanas and toasted almonds .... and sliced bananas to give full 70s style feel!

Lamb - Making two meals for two from left over lamb roast

Using up leftover lamb from a roast

Last time we had roast lamb I made two meals for two from 400-500g of leftover meat from the roast. 

Cube half of the leftovers for the curry and use the rest/slightly scrappy bits for the Shepherds Pie as they'll get minced

Shepherds Pie

Whizz up (or chop very finely) 200-250g left over lamb with any leftover gravy, 1 chopped small/medium carrot, 1 sprig parsley, 1 chopped shallot, 1 crushed clove garlic with 2tbsp ketchup.

Put in an ovenproof dish. Cover with mashed potato. Cover with foil and bake in oven at 180C for 30 minutes. Up the temperature to 200C, take off foil a bake for a further 10 mins to crisp the top

Lamb Rogan Josh

Gently fry  a large chopped red onion and a large crushed garlic cloves in oil for 10 minutes until very soft.

Add 0.5tsp turmeric, quarter tsp chilli flakes, half tbsp medium curry powder, half tbsp ground coriander and half tsp tomato paste. Fry on a higher heat for a minute. 

Add the cubed lamb (200-250g), 100 ml water, 3 quartered tomatoes and the juice of half a lemon.

Simmer for 15 minutes, season to taste and serve with sprinkling of fresh coriander and rice

• 
  

Fruity Turkey Tagine

Still to be tried

Heat 1tbsp olive oil in a large saucepan. Gently fry a thickly sliced red onion until softened. Add the 3 carrots carrots (thickly sliced on the diagonal) and 3 parsnips (thinly sliced on the diagonal), and cook for 8 mins until starting to soften and brown a little. Stir in 2 crushed cloves of garlic and 2tsp ras el hanout and cook for a further 1 minute. Add 500ml turkey stock, a 400g tin of chopped tomatoes and a drained rinsed 400g tin of  chickpeas. Roughly chop and add 140g mixture of dried apricots and prunes along with 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender. 

Add 300g of cooked turkey (cut into chunks) and simmer for 5 mins to warm through. Stir in a good drizzle of honey, then scatter over fresh coriander and roasted flaked almonds.

Serve with couscous and Greek yogurt.

Curried Lamb meatloaf

Not too bad a change from my 'normal' lamb meatloaf

Whiz up to a coarse texture 350g cooked lamb (trimmed of fat and cut into chunks), a roughly chopped onion, a crushed clove of garlic, a cored and quartered eating apple and 1tbsp of curry paste.

Pulse in 90g breadcrumbs and an egg., Stir in 1tbsp chutney.

Put into a lined 1lb loaf tin, cover with foil and cook in 180C oven for 30 minutes. Remove foil and cook for another 10 minutes

Chicken in Barbeque Sauce

Another good recipe for using up any cooked chicken

I large onion finely chopped
2 cloves garlic, crushed
14oz tin tomatoes
1 carrot cut into fine sticks
2 tsp Worcestor sauce
2 tsps lemon juice
2tsps soft brown sugar
1tsp mustard
few drops Tobasco
1/4 lb frozen peas
12 oz cubed cooked chicken

Heat 1 tbsp oil in a saucepan and fry onion and garlic over medium heat until soft. Add rest of ingredients apart from peas and chicken. Mix well and then bring to boil; reduce to medium heat, cover and simmer for 10 minutes. Add peas and chicken and cook for further 10 minutes. Season to taste and serve with plain boiled rice.

It has been a week of eating out of the freezer as the number of meals in the freezer has been building up over the last couple of months. The above was the 'leftover' from the roast chicken last weekend. We've had roast beef today (request from youngest) and Mr B has list of meals planned for the week.... will write them up one evening if Imanage to make time.

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 and Turkey Leftover recipes

Chicken in Barbeque Sauce
Chicken and Sweetcorn Enchiladas
Chicken and sweetcorn soup
Chicken, Gammon and Egg pie
Chicken and Leek pie

Chicken Rissoles

Coronation Chicken
Crispy Turkey Pancakes
Portugese Chicken Soup
Turkey and Pasta
Turkey Curry

Recipe Collection: Lamb - roast leftover

This collection is to use up anything left over from a roasted lamb joint

Lamb Meatloaf
Potato Boulangere with minced cooked meat

Recipe Collection: Beef (cooked)

This collection is to use up anything left over from a roasted beef joint

Cheesy Beef Pie
Potato Boulangere with minced cooked meat

Recipe collection: Pork - cooked

This collection is for using anything that might be left from a roasted pork joint

Pork Shepherd's Pie
Pork in a piquant sauce
Pork and Apple Bake
Pork in sweet and sour sauce

Recipe collection: bread

Bread past its freshness can be used in numerous recipes. If none take your fancy immediately, create breadcrumbs (process slices torn into chunks in a food processor) and freeze them.

Cheese Pudding
Monmouth Pudding
Meat Rissoles
Oven baked Potato Croquettes
Sage and Onion Stuffing
Schnitzels

Recipe: Cheesy Beef Pie

10 oz Cooked beef
8oz cooked potatoes
Process the above so minced together.
Stir in
2 oz grated cheese, 2 egg yolks and salt and plenty of pepper.

Whisk the 2 egg whites until stiff. Stir in 1tbsp into the meat mixture then fold in the rest.
Put into a greased baking dish and scatter a further 2oz of grated cheese on the top. Bake in oven preheated to 180C for 30 minutes until cheese on top has browned.

Serve with green veg (and tomato ketchup!)

Menu for w/c 16 Feb 09

M Chilli con carne
T Piri piri chicken in pitta bread

Coated pieces of cooked chicken with home made Piri Piri sauce put into pocket of toasted pitta with salad

W Frankfurter and potato goulash trialing new recipe

Th I'm out so suspect boys will have a salad (not)
Fr Chicken and leek pie

Using up the rest of the cooked chicken. Make up a white sauce mix in par boiled leeks and chicken. Cover with puff pastry and cook in oven

Recipe: Soups

Soups are SOOO simple to make. We always have pots of soup in the freezer ready for lunches at work/weekend or starters for when we have people round for supper. I still have the hand-blender that I bought to create weaning food for first child - ie it is approximately 17 years old and still going strong. Here are some recipes. I am sure I will add more later!

Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.

Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped

Blend using handblender
Taste and season with s&p if necessary

Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock

Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.

Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.

Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in

Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:

• Salt and Pepper
• Mushroom Ketchup
• Soy Sauce

Recipe: Pork in a piquant sauce

Left over gravy as well as roast pork? Either use the gravy as a base for soup or in this recipe.

Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)

Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.

Server with boiled small potatoes and seasonal vegetables.

Recipe: Pork Shepherd's Pie

Good use of leftover from Sunday roast pork

1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed

Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.

Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.

Serve with green vegetable (and tomato ketchup of course)

Recipe: Lamb Meatloaf

10 oz cooked lamb
3 oz bacon (depends on how lean the lamb is to whether I use streaky or back bacon)
1 large onion
1 tbsp parsley
2 fresh sage leaves
2 eggs
2 tbsp tomato juice (from a tin of tomatoes if making tomato and onion sauce to accompany)
salt and pepper.

Mince the lamb, bacon, onion and herbs together in a food processor.
Beat the eggs, tomato juice, salt and pepper together in a separate bowl and then mix into the meat mixture.
Grease a 2lb loaf tin and line the bottom with greaseproof paper.
Cook in oven preheated to 200C for 35 minutes (it is cooked if a knife put into the middle of the loaf comes away clean)

Serve with a tomato and onion sauce made from the rest of the tin of tomatoes, new potatoes and a seasonal green vegetable.

What we ate this week

The aim is to have the menu set up at the start of the week rather than reporting on what it was! However, prior to me throwing away the piece of paper with the menu on for this week just gone...

Monday: Red Onion and Goats Cheese Tart (brilliantly simple, loved by the whole family and they even eat salad with it! Recipe to follow in future weeks)
Tuesday: Meatballs in tomato sauce on pasta. I made the meatballs prior to Christmas and froze so another relatively simple meal. Well we are all just back to work/school.
Wednesday: Pork Shepherds Pie (Using up rest of roast pork from Sunday - again recipe will follow as this is a family favourite)
Thursday: Turkey curry aka freezer meal. Home made curry sauce with left over white meat from the christmas turkey. Doubt if I will ever get round to typing up all my left over turkey meals - making them is a day after Boxing Day task.
Friday: Cheese Pudding - see next post for the recipe.

An aside (and note to self for next year): great leftover recipe for the dark meat from the remains of the turkey inspired by the Jamie Oliver recipe (OK so I didn't have anywhere near the right ingredients to do Jamie's recipe so had to adapt.... considerably)

Shred, using your fingers, the remainder of the dark meat from cold turkey
For each 'handful' (will weigh out what a 'handful' is next year) add a teaspoon of five spice powder and dry fry (aka cook in frying pan on medium heat with no oil). Stir or shake every now and then until it resembles crispy duck shreds

Serve as if the turkey is crispy duck, in wraps with hoi-sin sauce, shredded cucumber and spring onions.