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.

One pot pasta - chicken, mushroom and broccoli

Can see this recipe being used again, varying the vegetables or even just with vegetables. No need for a white sauce - cooking the pasta in milk gives a creamy texture. I might par boil the vegetable(s) prior to adding next time so I can control more accurately when everything is cooked perfectly (the broccoli was a tad crunchy).

Serves 4

Cut 2 chicken breasts into bite size pieces. In a large/deep frying pan sauté the chicken in 1tbsp olive oil for about 3 minutes - you don't want it cooked through at this point.  Season with salt and pepper. Add one chopped onion and 4 minced cloves garlic and cook for a further 2 minutes until the onions are beginning to soften. Add 225g dried pasta (any shape) and 450ml milk and bring to boil. Turn down the heat, cover and simmer for 15 minutes stirring occasionally until the pasta cooks through. Add more liquid if required. Don't worry if the milk splits - it all gets absorbed. 

Add 325g broccoli florets and a couple of handfuls of mushrooms sliced when the pasta is getting close to al dente and simmer until pasta is fully cooked.

Stir in quarter tsp nutmeg, a teaspoon of wholegrain mustard and grated cheddar (recipe I based this on said two cups - I'm guessing that's 225g. Will weigh it out next time). Season further to taste.

Serve!

Turkey Stroganoff and Garlic Mushroom Pasta

Two separate recipes which work well together when one has mixture of meat eaters and vegetarians (or someone doesn't like turkey nor creamy sauces) etc. 

Garlic mushroom recipe is one that I cooked when at Uni when entertaining friends.

Serve each with tagliatelle - the Stroganoff on top of a pile and the rest mixed in with the Garlic Mushrooms.

Turkey Stroganoff - serves 4

300g sliced mushrooms (combination of button and chestnut mushrooms)

Dry fry over a medium heat, tossing frequently

Add 2 tbsp butter (I used the butter from the top of the turkey) and two finely chopped medium onions and sauté until onions are transparent.

Add: 

- 350g cooked turkey chopped into bite sized peieces

- 125ml turkey stock or, even better, left over turkey gravy

- 1tbsp fresh thyme or 1tsp dried thyme

- Large pinch grated nutmeg

- salt and pepper

Combine and heat through. 

Take off the heat and add 250ml greek yoghurt (or sour cream or creme fraiche). Add small amount of pasta cooking water to thin if required.

Taste and season further if required (it does need more salt than you think).

Garlic Mushroom sauce for pasta - serves 2

Heat 2 tbsp olive oil in a frying pan. Add 300g sliced mushrooms (at least combination of button and chestnut mushrooms) and fry for about 10 minutes until excess liquid has evaporated. Tip onto a plate.

Heat 1 tbsp of olive oil in the pan and add 2 finely sliced garlic cloves and fry gently until just turning golden. Tip the mushrooms back into the pan, add zest of half a lemon, handful of grated Parmesan and toss together with pasta for two (150g uncooked weight if making this by itself) and 3 tbsp of the pasta cooking water to heat through. 

Season with salt, pepper and a few drops of lemon juice. Serve sprinkled with handful of chopped parsley and more grated parmesan.

Pasta with Saffron, Ham and Peas

Based on this recipe

Feeds 3-4

Cook 250g conchiglie or similar pasta (I used lumaconi last night) according to packet
Pour 1tbsp of boiling water over a pinch of saffron and leave to steep.

In a large frying pan gently heat 1tbsp olive oil and gently fry 1 finely chopped clove of garlic along with 3 roughly chopped slices of parma ham (or similar) and 3 roughly chopped slices of normal ham.
Add 250g frozen peas, 2-3 tbsp low fat soft cheese, 1 glass of white wine and the saffron. Simmer until liquid has reduced by at least a third.
Mix in pasta, season and serve.