With 9 adults for Christmas lunch, not much of the turkey left. 4kg of Sandridge Farm smoked gammon on Christmas Eve (baked then glazed with soft brown sugar, mustard and studded with cloves) for just 4 adults leaves plenty for sandwiches etc.
Turkey, ham and mushroom pie
Crispy turkey with chinese pancakes
Turkey curry
Ham, egg and chips
Sunday, 27 December 2009
Friday, 25 December 2009
Monday, 21 December 2009
Mango chutney
Just dug this out for my m-in-law. So the next time I come across Mangoes on offer.....
http://www.curryfrenzy.com/curry/recipes/Mango-Chutney.html
http://www.curryfrenzy.com/curry/recipes/Mango-Chutney.html
Saturday, 14 November 2009
Menu for w/c 16th Nov
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.
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.
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
Subscribe to:
Posts (Atom)
