If there is anything I like more than a roast on the first day, it is the wonderful things you can do with the leftovers. Be it chicken, turkey, beef, lamb or pork, I am a master at making the leftovers taste fresh and new and delicious! Nobody in my house has ever said, Leftovers? YUCK! In fact they have always loved them, and I say that not to brag, but as a fact.
This recipe I am sharing today is a simple and easy version of Roast Beef Hash, with the exception being that there is no frying involved. None at all.
Chopped onion, potato and beef are simply combined with some tinned evaporated milk, Worcestershire sauce, seasoning and parsley flakes, poured into a buttered dish, and topped with some buttered cracker crumbs prior to baking.
That is it in its very basic rendition . . . of course you can amp it up a bit with the addition of some garlic powder and herbs. I would suggest thyme and marjoram and maybe some rosemary. You won't need a lot, just a smidgen of each.
You could add a squirt of ketchup and mustard to the milk mixture as well if you like. Both work very well . . . or even a squirt of either BBQ sauce or HP sauce.
You could also add some mixed vegetables if you liked, about a cup of frozen mixed vegetables would be nice, but I wouldn't do any more to it than that. Really, in all truth, it is very delicious even in it's most basic form!
The quantities are for two people, which is a very generous amount. You can easily double it to serve more if you want. Just make sure you have the same amount of potato as beef, and then half again as much of onion. You can precook the onion if you want, but its really not necessary.
I had plenty of leftover veg from Sunday and so I warmed them up and served them on the side and the casserole would easily have served at least three people generously.
We had mashed Swede (rutabaga/turnips) and a mix of peas, corn and carrots, all leftover as well. When I do my Swede, I simply boil it until tender in lightly salted water, drain well and then mash well with a potato masher, stirring in a small knob of butter and a touch of brown sugar, salt and pepper. The Brown sugar really enhances the natural sweetness of the Swede. Trust me on this.
I like to season my carrots with a pinch of sugar and some freshly grated nutmeg. There is something about nutmeg that goes very well with carrots and I know you will love it. I usually don't add any butter, but you can if you want, and some salt and pepper also.
Yield: 2
Oven Hash
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious casserole for two to make with the leftovers from your Sunday Roast!
ingredients:
1 cup finely chopped roast beef
1 cup finely chopped cooked potato
150g evaporated milk (2/3 cup)
1 small onion, peeled and minced
1/2 tsp dried parsley flakes
2 tsp Worcestershire sauce
salt and black pepper to taste
a handful of crushed rich round crackers
1 TBS butter, melted
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Combine the beef, potato,
milk, onion, parsley, Worcestershire sauce, salt and pepper. Turn into a
buttered 1 litre/1 QT casserole dish. Toss the cracker crumbs with the
melted butter and sprinkle on top. Bake in the preheated oven for half
an hour, until heated through, bubbling and golden brown.
milk, onion, parsley, Worcestershire sauce, salt and pepper. Turn into a
buttered 1 litre/1 QT casserole dish. Toss the cracker crumbs with the
melted butter and sprinkle on top. Bake in the preheated oven for half
an hour, until heated through, bubbling and golden brown.
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Todd enjoyed his with some warmed up leftover gravy and mash on the side. Me, I enjoyed mine with a splash of tomato sauce. Yes, I am one of those North Americans who enjoys her ketchup! And we still have some roast beef leftover, which I have even more plans for. Watch this space and Bon Appetit!
When it comes to burgers we are more fond of turkey burgers in this house than we are of beef burgers. I am not sure why that is. I think we just prefer the taste of turkey more and I know (Speaking for myself) I prefer the texture of ground turkey to beef. Turkey is also one of those things that you can really adapt well with other flavours such as the additions I have made here today.
Today's recipe is one which I adapted from one I found in the cookery book "The 8-Week Blood Sugar Diet Recipe Book." The original sounded really delicious.
The original recipe called for chopped dried apricots and Haloumi cheese. I had neither one of those in my larder, so I decided to go with dried cranberries and goat's cheese which I do have.
Because I had changed out the fruit and cheese in the recipe, I decided to use different herbs also. In the original they had used coriander flakes (cilantro) and red chillies.
I didn't think either one would go well with cranberries or goat's cheese and so I chose to use sage, parsley and thyme, with fabulous results! I use an adjustable measuring spoon that works really well for this. You can adjust it according to the amount you need. No need for a variety of spoons!
Make sure you really chop your cranberries and spring onions very finely. The burgers will hold together better if you do. Zirconia Ceramic Knives do the job perfectly. Good knives are your best friend in the kitchen. I always hated it when I went to my mom's and had to use her knives. They were old, dull and alot of the handles were broken and taped together. (My mom's was never a keen cook.) After the first couple of times, I used to bring my own knives with me.
Cranberries and goat's cheese go very well with each other and with turkey! These burgers are really moist and delicious!
Lately we have forgone the buns when it comes to burgers. They mostly fall apart when you are eating them and we end up eating them with a knife and a fork anyways, so its just easier to eat them plain. At least for us it is, and as a Diabetic, it is the healthier option for me!
These were served simply with a red slaw, which is a recipe I also got from the book. Red cabbage, shredded carrot and apple are simply mixed together with a simple slaw dressing.
2 TBS of mayo along with 1 TBS each of olive oil and cider vinegar do the trick. There is a bit of sweetness from the apple, and plenty of colour and crunch. One apple, one carrot and half a small cabbage, shredded finely. This 5 in 1 vegetable shredder makes really short work of that! Plus it has a handy bowl which you can mix the salad together in for serving and storing. I love kitchen gadgets like this which are not only attractive, but also useful and work well.
I did cook Todd some potatoes to enjoy with his. I really love potatoes, but in trying to keep my carbs under control, more often than not I have to forgo them.
These tasty burgers made for a lovely light supper that we both enjoyed very much!!!
Healthier options for me, whilst still satisfying my skinny husband who can eat whatever he wants. We both felt like winners!
Yield: 6
Turkey Burgers with Cranberries & Goat's Cheese
These moist and delicious burgers are also fabulous made as meatballs. Just shape them into smaller balls and roast in a hot oven (220*C/400*F/ gas mark 7) for 15 to 20 minutes until golden brown and cooked through.
ingredients:
500g minced lean turkey (generous pound)
4 spring onions, finely chopped
4 TBS dried cranberries, finely chopped
100g soft goat's cheese, crumbled (1/2 cup)
1 medium free range egg, beaten
1/4 tsp dried sage
1/2 tsp each dried thyme and parsley
salt and black pepper to taste
1 TBS olive oil for frying
instructions:
Mash all of the ingredients, with the exception of the oil,
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
the olive oil in a large skillet. Add the turkey patties and fry on
both sides until they are golden brown and cooked through. Serve hot
with a salad on the side.
Created using The Recipes Generator
I really, really loved these tasty burgers. Simple to make and delicious, they went down a real treat. It was all I could do to keep my appetite in check and eat only one. Never mind, I filled up on salad. Bon Appetit!
PS - I hope you like my new printable recipes format. My friend Jan clued me in to the fact that Google documents were changing and not for the better so I made the change to Recipe Generator. Its not free, but what the hey, I think it looks better!
I have to confess to having a certain weakness for Pot Roast. When it comes to roast beef, I really only enjoy a Prime Rib roasted in the oven, otherwise I like a Pot Roast.
When we go to a carvery, I NEVER have the roast beef. It is always over-cooked, dry and they always cut it wrong. Meat should be cut against the grain, not with the grain.
You would think they would know that Meat cut with the grain is TOUGH. In any case, its not Prime Rib, so meh . . . not interested.
More often than not it is a Pot Roast, and I find myself wishing I had done a Pot Roast. This week I decided to do just that.
I decided to do it in the slow cooker, so I actually began it Saturday evening. I sent my husband to the market on Saturday to buy a piece of rolled Brisket.
You can't beat a Brisket for pot roasting. You could also use a chuck roast if you wanted to. Me, I like the Brisket!
I showed him approximately the size of Brisket I wanted with my hands. Inevitably he came home with one twice the size and grumbling about the cost.
LOL Poor man, he can never get it just right!
The recipe I used this time is slightly different than the one I usually use. I had a bottle of Lager I wanted to use that I had been sent.
Celia Organic Craft Czech Lager. CELIA is traditionally batch brewed in the cellars of a 14th century castle located in the historical town Žatec famous for growing the world renowned Saaz hop since 1004.
Brewed for over 2 months which includes a 14 day open vat fermentation process ensuring only natural carbonation, CELIA is crafted to remove gluten through a de-glutenisation process which enables the brewery to use only quality local ingredients ensuring no substitutions are required. Organic. Gluten Free. Hand Crafted.
It might seem like a bit of a waste to some for me to use this in a pot roast, but we don't drink alcohol for religious reasons, so using it in a pot roast was the perfect thing for me to do with it!
I adapted the recipe from one I found in a Pillsbury Cookbook entitled Slow Cooker Recipes, published in 2003. I think this is the first recipe I have made from the book.
In our process of down-sizing I am going through all of my cookery books, checking to see if they are keepers or not. If I haven't cooked anything from them, they are going.
I kind of wanted to keep this one so thought I better cook something from it to help justify its presence!
I let it cook all night. It does take 10 hours after the initial browning of the meat, and I have to tell you, the tantalising smell of it woke me up really early in the morning.
My goodness but it smelled delicious! I immediately felt hungry!
But, blah . . . I had to wait for dinner.
Thankfully my slow cooker has a hold cycle on it where it keeps things warm. I did remove the roast and cover it for later. It was well cooked by then. I only kept the juices warm.
Highly flavoured with onions and lager, and beef stock, the juices also use brown sugar, cider vinegar and Dijon mustard, which I felt was a brilliant combination!
I always used to use dry onion soup mix to make my pot roasts, but lately over here that has been an impossible ingredient to find! I don't know what is up with that! You used to be able to buy it???
In any case this was just as delicious as my original recipe for pot roast. We were both very pleased with it. The meat was moist and tender and the gravy was delicious! You can't ask for more than that!!
Yield: 12
Caramelized Onion Pot Roast
This is the ultimate comfort food. Old fashioned and delicious, with a flavourful gravy. I like to serve mine with plenty of mash and two veg on the side.
ingredients:
1 TBS olive or vegetable oil
1 (2 KG) boneless beef roast for pot roasting (4 pounds)
(I like to use a rolled brisket)
1 tsp salt
1/2 tsp pepper
6 medium onions, peeled and sliced
360ml beef stock (1 1/2 cups)
180ml lager or non-alcoholic lager (3/4 cup)
2 TBS cider vinegar
2 TBS soft light brown sugar
3 TBS Dijon mustard
instructions:
Heat the oil in a large skillet. Add the beef and
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
Place the onions into a 3 1/2
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
Remove the beef from the slow
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
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I cheated and used frozen mash. I had cut up swede and carrots on Saturday night also, so I cooked them while Todd was having his Sunday afternoon nap and then I just mashed the swede and added some peas to the carrot.
I also whip some milk and butter into the frozen mash (you cook it in the microwave) It always comes out perfect. This was a fabulous dinner and we have leftovers to enjoy for the next few days! Bon Appetit!
We were invited to some good friends of ours yesterday for lunch. Whenever I am invited to someone's home for a meal I like to bring a hostess gift.
Sometimes its flowers, sometimes after dinner mints, sometimes a bottle of nice drink, or a box of chocolates . . . just something I know or think or hope that the hostess and her family will enjoy.
Yesterday, I decided to do something a tiny bit different and instead I baked a lovely tea loaf/bread to bring as a gift.
This is a recipe that I have shared on here in the past. Almond Glazed Poppy Seed Bread. It is a recipe that I baked often when I worked at the Manor.
It was a favourite of the Mrs and her friends. It bakes into two lovely loaves, so it is perfect for gifting. You get one to keep for yourself and one to share!
You can also choose to bake it in a decorative Bundt pan, which is what I did at the Manor. It looks very impressive when done, and glazed. Of course the bake time is a bit longer than it would be in two loaf pans.
I would add fifteen minutes to the time and then check it. I doubt it would take much longer than that, but do check it at an hour anyways, just in case. I always do.
This cake uses a mixture of flavourings, which might seem a bit odd when you look at them, but they work incredibly well together.
Vanilla, almond, lemon and orange extracts. It seems a lot, but trust me, they work beautifully in sync with each other.
Then you have the subtle crunch of poppy seeds. I don't know about you, but I love poppy seed anything.
Another thing I love about this loaf is that you just bung everything into a bowl and beat it together.
Simple, there is no creaming, beating, creaming, sifting, faffing about . . . just bung it all into a bowl and beat with an electric whisk until blended.
I like to line the loaf tins with baking paper. Actually I have loaf tin baking paper liners, kind of like cupcake liners.
They save a bit of time, and nothing ever sticks. Nothing. It also makes it very easy to lift the loafs out of the tin onto a rack to cool when done.
Another beautiful aspect of this lovely loaf is the crunchy sugar glaze that gets spooned over the loaves when you remove them from the oven.
Granulated sugar gets whisked together with orange juice, almond and vanilla extracts and then spooned over the warm loaves to make a delicious crust.
These delicious loaves will keep for up to a week in an air tight container and will keep frozen for several months. If freezing, I would not glaze until you take it out of the freezer and are ready to serve. (In that case I would warm the glaze a bit.)
Yield: 2 large loaves
Almond Glazed Poppy Seed Bread
prep time: 15 mins cook time: 1 hourtotal time: 1 hours and 15 mins
This is a dense, moist and delicious tea bread,with fabulous flavours and a sweet almond glaze topping.
ingredients:
420g of plain flour (3 cups)
1 tsp salt
1 1/2 tsp baking powder
3 large free range eggs
335ml of milk (1 1/2 cups)
125g of butter at room temperature (1/2 cup)
115ml of sunflower oil (1/2 cup)
430g of sugar (2 1/4 cup)
1 1/2 TBS poppy seeds
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp lemon extract
1 tsp orange extract
Almond Glaze:
1/2 tsp almond extract
1/2 tsp vanilla extract
60ml of orange juice (1/4 cup)
145g of sugar (3/4 cup)
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour two large loaf tins. Set aside.
Sift
the flour, salt and baking powder together in a large bowl. Mix
together the remaining ingredients and add, then beat together with an
electric mixer for about 2 minutes until well combined. Divide between
the two prepared loaf tins.
Bake for one hour, or until a
toothpick inserted in the centre comes out clean and the top springs
back when lightly touched. Allow to cool in the pan for 10 minutes
before removing to a wire rack. Stir together the glaze ingredients
until the sugar is somewhat dissolved. Spoon over the loaves while they
are still warm. Allow to cool completely, then wrap in foil or store
in an airtight container. These also freeze well.
Sift
the flour, salt and baking powder together in a large bowl. Mix
together the remaining ingredients and add, then beat together with an
electric mixer for about 2 minutes until well combined. Divide between
the two prepared loaf tins.
Bake for one hour, or until a
toothpick inserted in the centre comes out clean and the top springs
back when lightly touched. Allow to cool in the pan for 10 minutes
before removing to a wire rack. Stir together the glaze ingredients
until the sugar is somewhat dissolved. Spoon over the loaves while they
are still warm. Allow to cool completely, then wrap in foil or store
in an airtight container. These also freeze well.
Created using The Recipes Generator
I have never had anyone act disappointed when I gift them with one of these. Bake it and you will see why! Bon Appetit!
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