Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
.JPG "Toasty Leftover Porchetta Sandwich")
WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
Thanks so much for visiting. Do come again!
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.JPG "Beef Stroganoff Casserole")
One of my favorite dishes that I love to make and eat has to be a classic beef stroganoff. Its something I have been making for years and years. Classic Beef Stroganoff has always been a real favorite.
And no small wonder, with its creamy rich and tangy sauce and tender pieces of beef. This recipe I am sharing with you today for a Beef Stroganoff Casserole embodies all the wonderful flavors of the classic dish, but can be made in a fraction of the time.
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You can either make it with lean ground beef or chopped leftover roast beef. If you are like me you are always looking for new ways to incorporate your leftovers into your menus in a delicious way that isn't boring.
This tasty casserole does just that, but the good news is that you can still make it even if you don't have any leftovers. I find that most dishes which use ground beef can be easily adapted to use chopped leftover roast beef, and vice versa!
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WHAT YOU NEED TO MAKE BEEF STROGANOFF CASSEROLE
Simple every day ingredients. With the exception of the mushrooms and sour cream, they are things I always have in my kitchen.
It may look like a long list, but it really isn't. Most are very simple store cupboard ingredients.
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- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
.JPG "Beef Stroganoff Casserole")
The recipe uses egg noodles, but don't worry if you don't have any. Mafalda, Fettuccini, or any other flat noodle will work very well. You could even use elbow macaroni, although it is not strictly traditional.
I always grate my own cheese. Those pre-grated cheeses have something added to them to make them flow easily. I just prefer to grate my own.
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I use full fat sour cream for this and cannot say with impunity if using low fat sour cream would work or not.
I just use ordinary white closed cup mushrooms, and a good condensed stock, which I dilute with boiling water to make the full amount needed.
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HOW TO MAKE BEEF STROGANOFF CASSEROLE
This is really a simple casserole to make. I love dishes like this that go together quickly and easily. Nothing could be simpler.
Cook the egg noodles (or whichever pasta you are using) according to the package directions. Drain, rinse and set aside in a bowl.
If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
.JPG "Beef Stroganoff Casserole")
Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes.
Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef. Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream.
Pour this mixture over top of the egg noodles in the bowl and toss everything together to coat evenly with the sauce.
.JPG "Beef Stroganoff Casserole")
Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
Melt the remaining butter and toss with the bread crumbs.
Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
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This is a casserole which is also very easily doubled or tripled to feed more than two people. If you do double or triple it, the timings will remain the same.
This can totally be made a day ahead of when you want to serve it. Simply cover it with plastic wrap and chill. Bring it to room temperature prior to baking it.
If you are making it ahead I would not add the cheese and bread crumb topping until just prior to baking.
I don't recommend freezing it because of the sour cream, which may separate.
.JPG "Beef Stroganoff Casserole")
This is a casserole that goes very well with crusty bread or toasty garlic bread. A salad on the side is also very nice.
Steamed vegetables also go very well. I really hope that you will be inspired to want to make this delicious casserole and that you enjoy its rich creamy flavors! Ground beef or roast beef, both versions are delicious!
Beef Stroganoff Casserole
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
This hearty weeknight dinner can either be made with ground beef or leftover roast beef, chopped. It's rich flavors and lush creamy sauce make it a real favorite with everyone.
Ingredients
- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
Instructions
- Cook the egg noodles according to the package directions. Drain, rinse and set aside in a bowl.
- If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
- Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
- Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes. Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef.
- Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream. Pour this mixture over top of the egg noodles in the bowl and toss to coat.
- Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
- Melt the remaining butter and toss with the bread crumbs.
- Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
If you are like me you have leftovers from your Saint Patrick's Day dinner in the refrigerator and are looking for ways to use them up. Of course you can use the meat in sandwiches, but today I want to show you how you can make a delicious skillet entrée using both the meat and potatoes from your dinner.
This classic New England Red Flannel Hash recipe makes great use of both the potatoes and the meat from your meal along with the addition of cooked beetroot which not only adds a bit of color. Of course if you are not fond of beetroot you can just replace it with more potatoes.
Traditionally this would be served in New England for breakfast with some poached or fried eggs the day after your big meal, but I have always like to serve things like this as a main meal.
By all means add a fried or a poached egg if you wish. Instead I like to gently re-warm some of the other leftover vegetables from my meal and serve them alongside. On this day it was mashed carrots and parsnips along with some broccoli.
Baked beans and brown bread also go very well with this, along with an assortment of pickles. Today I kept it simple and in all honesty I cut the recipe in half because there is just one of me!
Even so there was a very generous portion of hash to eat!
Hash is something I often make after a roast dinner of any kind. Its a simple meal created by hashing together all of the leftovers in a skillet and frying them in butter.
As it browns you can turn and flip the hash so that you then end up with lovely crisp buttery bits scattered throughout the hash.
I have adapted the original recipe from one I found on the Yankee Magazine page. The recipe was first published in their 1972 Favorite New England Recipes.
It was adapted to include UK measurements and to adapt the method slightly.
The original recipe called for flipping the browned "pancake" halfway through the cook time and browning the other side. I'll be honest here . . . that never happens for me.
No matter how many times I make hash, unless I am using mashed potatoes and vegetables, I never end up with a solid pancake. Never. Instead I just end up with a buttery, crispy brown scramble fry. But, hey, that's okay with me!
I am not sure why that is. I can't think of what I do wrong. But it really doesn't matter in the end, because it is delicious anyways. Solid or loose.
I am hoping you agree with me. If it's hash? Count me in! Especially a delicious version such as this one!!
WHAT YOU NEED TO MAKE RED FLANNEL HASH
Simple ingredients put together in a simple way with delicious results!
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
I like to cut my meat and vegetables into a uniform dice. It is very easily done with a sharp knife. Make sure everything is refrigerator cold and it is even easier.
You could of course also add diced onion to this if you wish. I did not as I am doing a Fodmap diet at present, which means I can't eat onions or any other allium.
HOW TO MAKE RED FLANNEL HASH
Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
Fold in the cream.
Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
Cook over low heat until the bottom side is browned. Turn over and brown on the other side. (As I said above, this never works for me, so I just scramble fry everything until there are lovely golden bits throughout.)
Serve hot with any reheated leftover vegetables from your corned beef dinner.
Halving the recipe gave me a lovely amount so enjoy myself plus a container to take next door to my next door neighbor. She is a singleton like myself and I thought she would enjoy it.
I always enjoy sharing the things that I have cooked, and I have never had anyone turn them down yet! Happiness shared is always doubled!
Red Flannel Hash
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious New England version of corned beef hash, studded with ruby cubes of beetroot. This is fabulously tasty!
Ingredients
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
Instructions
- Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
- Fold in the cream.
- Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
- Cook over low heat until the bottom side is browned. Turn over and brown on the other side.
- Serve hot with any reheated leftover vegetables from your corned beef dinner.
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner).
Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you for visiting! Do come again!
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