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.

Savoury bread and butter pudding

Yesterday I was thrown a challenge by Mr B - he had a couple of friends coming down from Stoke who 'might welcome being fed'. One is a vegetarian. Vegetarian meals are very rarely cooked by Mr B. 

We had a loaf of bread, leeks and mushrooms that needed using up. They converted beautifully into Leek and Mushroom Bread and Butter pudding. As and when have bread to use up again will try out different vegetable combinations.

Cut day old loaf of bread into 2cm cubes. Dry in a low (150C) oven until lightly browned on edges. Leave to cool.
Slice two medium leeks and fry over medium heat in 2tbsp olive oil until light golden. Remove from frying pan and add a further couple of tbsp of olive oil and fry 200g sliced mushrooms again until golden. Leave to cool
Whisk 2 large eggs + 2 egg yolks + 0.5l milk together. Add 2tbsp chopped flat leaf parsley.

Melt 50g butter. Toss bread cubes in the butter then combine with the vegetables and 225g grated cheese (Gruyere went well with the leeks and mushrooms). Pile into an ovenproof dish (7x11" worked well). Pour over the milk mixture trying to ensure all the top level has been included. Grate some more cheese over the top if you're not too worried about the calories etc.
Cover loosely with foil (ie don't press the mixture down) and leave for about half an hour.

Cook at 180C for an hour. It should be set, or close to, by that time. If not cook some more (10 mins at a time)
Take off the foil so top layer/cheese browns.
Serve with salad and, in our household, lashings of ketchup.