they're gorgeous!)
*Poultry Stuffing*
I love sandwiches. I think next to potatoes, chocolate and lemons, sandwiches are one of my absolute favourite things to eat!! Yep, low carb does not work for me. Not at all. Sandwiches can be as simple as you like or as complicated as you like. It all depends on how you are feeling. Some days I am in ecstacy over a simple jam sandwich and others I am wanting an Italian Grinder. It's a mood thing I guess.
I was recently sent some Spam ® in these new pop top plastic containers! Way cool beans! So easy to open and to use! I love them!
The old tin was always a bit fiddly to work with and I was always afraid I would cut myself on it. This is a really nice improvement. Did you know that SPAM have a competition running at the moment to win five weekend theatre breaks plus £100 spending money plus 100 runner up prizes. In order to enter you can simply upload a photo, video, drawing or even just a short sentence at www.spam-uk.com. The contest closes on the 28th February, so you still have enough time to enter if you wish!
Next week is Spam Appreciation week and in honor of that I have created a tasty sandwich for you all. It's a hot sandwich so is perfect for a simple supper. Did you know that Spam is the number one favourite luncheon meat in Hawaii? Hawaiian's just love the stuff. I'm not surprised actually. We are big fans of it in this house too.
I decided to take on a Hawaiian theme with this sandwich because they are such fans and I thought it would be fun. Hot dog buns stuffed with a delicious spam filling created by using chopped spam, cheese, onion, pineapple crush, hot peppers, mayonnaise and spicy barbeque sauce! You just mix it all together and stuff the buns, which are then wrapped tightly in foil and baked until the filling is bubbling and oozingly tasty good!
A man and kid pleaser, this is luau food, without the trouble of pit roasting a whole pig! All joking aside, these are incredibly tasty! The Toddster tucked into two of them all by himself. I love it when that happens! I served these with some oven chips, but potato chips would be great with them, as would some potato salad. I think you'll agree that these are quite simply delicious!
Now that's tasty!
Many thanks to Rachel and the people at SPAM® for sending me these tasty little tubs!
I made a nice Macaroni and Cheese for supper one night at the weekend and had a bit extra mac and cheese that didn't fit into the casserole dish. I hate waste and so I decided to do what any who loves to cook, loves to eat and hates waste would do. I created something tasty with it. Don't shoot me because once you see this, your life will never be the same again. 💕 Sorry about that!
Meet the Grilled Mac, Cheese and Pancetta Sandwich. I know . . . I can't help it, the wheels in my culinary head are always turning.
I can't claim to have invented this . . . but it's new to me. If you've already done this, I haven't stolen your recipe. We are just great minds that think alike! (What a fab idea to think that the world is filled with great minds thinking alike!) They say there is nothing new under the sun, only new ways of doing things. I expect that is true.
This is so tasty . . . yes . . . more than tad bit hedonistic to be sure. But once in a blue moon a gal just has to do what a gal has to do . . . and as you know by now I like to push the envelope a tad bit now and then.
Each bite brings the taste of buttery toasted bread |(Garlicky if you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese! WOWSA! This was FABULOUS!
I was too afraid to eat the whole thing. My arteries were constricting just thinking about it so I tortured the Toddster with half of it. He seemed to enjoy it as well. Now I am pondering what else I can do to this to take it even further over the top. Any ideas??? (I think some rocket/arugula would be a nice addition. Next time!!)
a small handful of grated cheddar cheese Fresh ground black pepper
You can find a really good Mac & Cheese recipe here.
One of my favourite things to get when we are eating out is a Chicken Sandwich or Burger. Yes, I know . . . we eat chicken all the time at home, and dollars to donuts I eat it again when we are out and about. I am just a boring person I guess! Chicken Sandwiches or Burgers can often be very high in fat and calories however and so today I created one which is delicious and a little bit healthier than normal, well certainly healthier than those breaded deep fried ones you get in the restaurants . . . and not only that, but it is pretty economical as well.
I have to admitit, and come clean with you all. . . when I was a growing up, I would never have touched a sandwich like this with a ten foot pole! Yes, I will come clean. I was very picky and a bit stroppy when it came to food or trying out anything different. I know!! Very hard to believe!
But there you have it. There would have been far toooooooooo much stuff mixed together in this for my childhood tastes. Too many questionables. Too much texture and colour. Sliced chicken on buttered white bread with some salt and pepper, and possibly a teensie dab of mayonnaise?? But of course . . . never anything extra!! Oh no!! No cranberry sauce, or stuffing or anything else. (I quite like chicken, cranberry and stuffing sandwiches now!)
I'm happy to say that is definitely not the case anymore. I have an extremely worldly palate now, which whilst that means I still wouldn't eat a snail or squid . . . I will eat food with different ingredients and textures and I would choose a whole grain bread over a white bread most days of the week!
This is a fabulous chicken salad. It's nutty and fruity and not overly filled with mayonnaise (as some tend to be) You don't need a lot of mayo as there are so many other flavours and textures in this.
Of course you don't have to have it in a sandwich. It's equally as delicious scooped onto a lettuce leaf! But just look at that bread. It's Swiss Muesli Bread . . . my new favourite . . . all stogged full of grains and seeds and raisins. (Don't judge me. It's delicious with chicken salad. Trust me on this. It also goes great with Ham and mustard.)
We had these for lunch today after church and they went down a real treat. Seriously.
*Tasty Chicken Salad Sandwich*
Makes 4
Printable Recipe
Don't knock it until you try it! These are fabulous!!
2 cups of chopped cooked chicken breast meat, no skin or bone (about half a pound or so, 2 single breasts)
75g of dried cranberries, chopped coarsely (about 1/2 cup, loosely packed)
60g of chopped toasted walnuts (1/2 cup)
1 stalk of celery, trimmed, washed and chopped
1 spring onion, trimmed and chopped
75ml of buttermilk (1/4 cup)
1 large dollop of low fat mayonnaise (about 1/4 cup)
2 tsp fresh lemon juice
1 tsp dried dill weed
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
fine seasalt and freshly ground black pepper to taste
softened butter for spreading
8 slices of a sturdy bread (I used Swiss Meusli Bread)
Stir the mayonnaise, buttermilk, lemon juice, seasonings, herbs and seasonings together in a bowl. Fold in the chicken, cranberries, walnuts and celery. Mix all together well.
Spread your slices of bread with a small amount of softened butter. Pile on the chicken salad, dividing it equally amongst four slices, butter sides up. Top with the remaining four slices of bread, butter side down. Press gently together. Cut in half diagonally, and serve immediately.
Whenever we take a long journey in the car, I always make sandwiches for us to take. We always make several stops at rest stops along the way . . . and the food they have on offer in these places is always expensive and not very tasty . . .
The sandwiches are usually not very well filled, bread dry, and not very interesting or tasty. It's the same thing, time and time again . . . tuna with cucumber, lacking in flavour . . . tuna or chicken with sweetcorn, same thing . . . skimpy slices of ham with a few bits of stale salad . . . chicken and stuffing, heavy on the stuffing and light on the chicken . . . etc. it goes on and on . . .
It doesn't really take much time to make your own sandwiches and they are always alot tastier than anything you can buy on the road, and a lot cheaper too!
There are a few rules I like to follow though:
- Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
- Use a sturdy bread which will hold up to the journey and standing for several hours.
- Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
- Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
- Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
- Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!
Here's two of our favourite on-the-road sandwich fillings. We both enjoy these, although I do add shredded lettuce to my tuna, placing it onto the buttered bread just before I add the filling. Todd deplores salad in his sandwiches and so . . .
You guessed it. I don't put any on his. It goes without saying that if you are taking these in the car or on a picnic, they are best eaten on the day. Don't save any overnight that you haven't eaten on the day for the next day. Bad, bad idea, unless you have been brilliant enough to store them in a well chilled cooler.
*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of Dijon mustard
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS chopped gerkhins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
1 TBS of lemon pepper salad cream
1 TBS of good quality mayonnaise (I use Hellman's)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
Don't forget the napkins!
This isn't a supper dish for the faint of heart. It is loaded with fat and calories. Every once in a blue moon, however, it's nice to treat yourself to something special like a Croque Madame.
A Croque Monsieur is a glorified ham and cheese toastie! Only the French could make a ham and cheese toastie more decadent and tastier than it is.
But, this cheese toastie is anything but an ordinary cheese toastie. There is a smattering of Dijon mustard inside, along with some thinly sliced ham.
But it's not just any bechamel (which happens to be one of the easiest sauces to make and a base for many others). This bechamel is flavoured lightly with thyme, Worcestershire, nutmeg (traditional) and . . . wait for it . . . brandy.
In France a Croque Monsieur is known as a bar snack . . . a quick bite.
Adding a fried egg to the top is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . . I don't mind eating a Croque Madame, no matter what it is called.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone.
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with bechemal sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
Note - this is a repeat, but some things are just so good they need to be repeated. I've been suffering from a particularly bad bout of Diverticulitis today so am not all that well. Sorry about that!
So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .
I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!
I'll start with turkey as most of us in Canada and the UK will have leftover Turkey to contend with, but further on down the page you will find ways to deal with everything else. Leftovers don't have to be boring! In fact I often enjoy them even more than I do the first meal!
Turkey Leftovers:
Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy.
This is one of my favourite things to do with leftovers.
Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!
My mom always made Turkey Pot pies. We loved them! You can follow the outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.
*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe
2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk
Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.
I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!
Serves 4
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.
Serves 4
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the turkey. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
Serves 4
Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie.
2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)
Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.
Serves 4 to 6, depending on appetites
Printable Recipe
A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.
4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese
Preheat the oven to 190*C/375*F/ Butter an 8 inch square casserole dish. Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces. Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.
Bake for 40 minutes, or until bubbling and heated through. Allow to stand for 10 minutes or so before serving. Delicious!
Printable Recipe
Serves 4
Printable Recipe
This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!
2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)
First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.
Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.
Ham Leftovers:
We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.
You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.
Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad!
*Ham and Mac Bake*
Serves 4 to 6
Printable Recipe
This
is a wonderful casserole that is not only very tasty, but also very
easy on the budget as well. My children always loved it when they were
growing up and it was something different to do with the ham that was
leftover from Easter. I often buy a slap of ham at the shops so that I
can make this as well.
1/2 pound of macaroni (1 2/3 cups)
1/4 cup butter (2 ounces)
1/4 cup flour (1.5 ounces)
2 TBS Dijon mustard
salt to taste
1/4 tsp pepper
2 cups milk (5ooml)
2 TBS soft light brown sugar, packed
2 cups cubed, fully cooked ham (about half a pound)
2 medium eating apples, peeled and thinly sliced (about 2 cups)
1 cup soft bread crumbs (about 1 1/4 slices)
2 TBS butter melted
Cook
the macaroni in lightly salted boiling water until done, according to
the packet directions. Drain well, rinse with cold water and drain
again. Set aside until needed.
Preheat the oven to
180*C/350*F/ Gas mark 4. Melt the 1/4 cup of butter in a saucepan.
Whisk in the flour and cook, stirring, for one minute over low heat.
Blend in the mustard, salt, pepper and sugar. In the meantime bring
the milk just to the boil. (Just until bubbles appear around the
edges) Slowly whisk the heated milk into the flour mixture, cooking
and stirring it until thickened, smooth and bubbly. Stir in the cooked
macaroni, ham and apple slices. Turn into a greased 2 litre casserole
dish.
Toss the bread crumbs with the 2 TBS butter and
sprinkle evenly over top of the casserole. Bake for 30 to 35 minutes
or until bubbly and lightly browned on top.
*Boxing Day Salad*
Serves 4
Printable Recipe
100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing
Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.
It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.
Leftover Roast Beef??
A tasty Cottage Pie with a Potato and Parsnip Mash Topping fits the bill perfectly!
*Cottage Pie with Potato and Parsnip Mash Topping*
Serves 4
Printable Recipe
This
is a delicious way of using up some of the leftovers from your Sunday
Lunch. You can make this with fresh ground beef of course, but we love
it made with chopped leftover roast beef. I also like to use any
leftover cooked vegetables in the filling as well. Usually it's just
peas and carrots, but sometimes there is some swede as well. Just make
sure you chop your cooked carrots and or swede into roughly the same
size as the peas. French beans chopped are also nice. You can use
leftover gravy if you wish, but I normally don't have any leftover so
have made my own sauce.
2 large baking potatoes, peeled and cut into chunks
3 large parsnips, peeled and cut into coins
1 spring of thyme
a knob of butter and a splash of milk
salt and pepper to taste
For the filling:
2 cups chopped leftover cooked roast beef
1 cup leftover cooked vegetables, chopped into small bits
2 medium onion, peeled and chopped
1 clove of garlic, peeled and crushed
2 TBS plain flour
4 cups boiling water
3 to 4 beef bouillion cubes
1 tsp worcestershire sauce
1 heaped dessert spoon of tomato ketchup
1 TBS horseradish sauce
Salt and black pepper to taste
Place the potatoes, parsnips and thyme into a saucepan of slightly
salted water. Bring to the boil. Cook until the potatoes are soft,
then drain well, discarding the stem from the thyme. Mash well, adding
a knob of butter and some milk. Season to taste with salt and pepper.
Set aside.
Place the leftover roast and onions in a
large skillet, with any beef drippings that you may have. If not you
may need to use a bit of oil. Cook and stir until the onions are
softened. Stir in the garlic and cook for a further minute or so until
fragrant. Sprinkle with the flour and stir it in. Stir in the
boiling water until the sauce thickens. Crumble the bouillion cubes
in, stirring until they are completely melted. You may need the full 4
depending on how much of a beefy flavour you want. Stir in the
worcestershire sauce, ketchup and horseradish sauce. Mix all in well.
Season to taste with some salt and pepper. Pour this mixture into a
shallow baking dish.
Spoon the parsnip mash over top in a rustic manner.
Bang
into a pre-heated 200*C/400*F oven and bake until the filling is
bubbling and the mash is beginning to brown. Remove from the oven and
allow to sit for 5 minutes or so before serving. Delicious!
Leftover Vegetables:
We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!
*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe
800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt
Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.
Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.
*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe
3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)
Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.
Leftover mincemeat and cranberries???
Why not a delicious Spicy Cranberry, Mincemeat and Almond Eve's Pudding!
Spicy Cranberry, Mincemeat and Almond Eve's Pudding*
Serves 4 to 6 depending on appetites
Printable Recipe
The perfect way to use up that half eaten jar of mincemeat lanquishing in the back of your refrigerator!
1 large cooking apple, peeled, cored and chopped
2 TBS water
200g of mincemeat (a generous cup)
100g of cranberries, frozen or fresh (1 cup)
100g of butter (7/8 cup)
100g of golden caster sugar (1/2 cup)
2 large eggs, beaten
75g of self raising flour (2/3 cup)
25g of ground almonds (1/3 cup)
a small handful of flaked toasted almonds
Cream to serve
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow 11 by 7 baking dish. Set aside.
Place the apple in a pot with the water. Bring to the boil, then reduce to a low simmer, cover and cook for about 5 minutes until softened. Stir in the mincemeat and cranberries. Pour into the baking dish, leveling out.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and stir in along with the almonds. Spread this mixture over top of the fruit in the baking dish. Level off and then sprinkle with the flaked almonds.
Bake for 30 to 35 minutes, until the topping is well risen and golden brown, and the fruit is bubbling beneath. Allow to cool for 10 to 15 minutes then, serve warm with some pouring cream. Delicious!
Leftover Christmas Pudding?
How about a Christmas Pudding Trifle!
*Christmas Pudding Trifle*
Serves 6
Printable Recipe
A delicious trifle which consists of a lovely rich custard baked over top of some crumbled Christmas pudding until wobbly. Chilled and then covered with amaretti biscuits, brandy cream, flaked almonds and silver balls, this is probably one of the nicest trifles I've ever eaten . . .
300ml of milk (1 1/4 cups)
200ml of double cream (3/4 cup whipping cream)
freshly grated nutmeg
6 large free range egg yolks
70g caster sugar (about 1/3 cup)
Leftover Christmas pudding (It's up to you how much)
12 crisp amaretti biscuits
150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy
1 TBS Toasted Flaked almonds
Silver balls
Preheat the oven to 110*C/225*F/ gas mark 1/4. Place 6 200ml containers on a baking tray. Crumble some Christmas Pudding into the bottom of each. You can use as much as you want. I crumbled about 1 TBS of the stuff into each container, so that it was about 1/2 inch deep. Set aside.
Heat the milk and double cream together, along with a grating of nutmeg, just to the boil. Whisk the egg yolks and sugar together until pale. Whisk in the heated milk mixture, whisking constantly. Strain this mixture into the prepared pots, dividing it equally amongst them. Grate a little more nutmeg on top. Bake in the heatred oven for 30 to 40 minutes, just until set. The centre should still have a slight wobble. Remove from the oven. Cool to room temperature and then chill in the refrigerator for a couple of hours.
Just before serving, whip the cream softly along with a dash of brandy, or brandy flavouring. Crumble 2 amaretti biscuits over top of each pudding, then top with some whipped brandy cream. Sprinkle some toasted almonds and silver balls over top of each and serve.
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