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Lesley

Creative Leftovers.....

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Surprise Soup.

 

Ingredients:

1 onion

1 medium potato (cubed)

1 clove of garlic

2 tbsp olive or sunflower oil

1 plateful of all the left over green and root veg (chopped)lurking in the fridge.

1 and a 1/2 litres of veg stock.

 

Method.

Heat oil, cook onion and garlic until beginning to brown.

Add potato, skin on, and brown for a few moments.

Add stock and plateful of veg.

Simmer for 10-12 mins or bring to high pressure in pressure cooker for 5 mins.

Season well.

 

Blend till it is the texture you prefer, smooth or chunkier.

 

Never the same twice, hence it's name.

 

Serve with crusty bread.

 

You can make croutons with any stale bread.

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Poet's Spag Bol Sauce on Toast with Cheese. Yum.

 

left over spag bol sauce sauce on toast topped with cheese and browned under the grill for lunch- my hubbie invented the recipe while he was still student and it's delish!

 

Toast 1 side of the bread only while heating up your leftover sauce in a pan then top the untoasted side of the bread with the hot spag bol sauce, don't cover too thinkly or you'll make the bread soggy- then sprinkle with grated cheese and pop under the gill till the cheese is bubbling and golden.

 

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Stir-Fry

 

This is what I made from a leftover sunday roast

 

Chop up the leftover meat (I used Pork)

Fry some onions

add the pork and any other left over veg, carrot, parsnip etc

Make a sauce out of oyster sauce, soy sauce, some sugar and (optional) some white wine (make sure it is a nice thickish sauce)

Cook some noodles or rice

Add the sauce to the pork etc, then add the noodles

Serve and enjoy

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made corned beef rissoles and had left over mixture (basically mash potato, sauteed onions, corned beef and seasoning made into patties and fried) made the leftover into small lunch box size cornish pasties with frozen puff pastry.

 

Yummy :drool:

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It is a long time since anyone contributed to this thread so I'll tell you about a very nice meal I literally threw together last night.

 

Basically, it was made up of the odds and ends that were lying about in the fridge, sprinkled with garam masala and roasted in the Actifry for 20 mins and served with the half jar of salsa and dollop of sour cream that were lurking from the weekend.

 

large piece of butternut squash, chopped into chunks,

 

1/2 courgette ditto

 

3 new potatoes ditto

 

1/2 sweet potato ditto (Not too fussed about these tbh)

 

1/2 red pepper cut into strips

 

6 mushrooms

 

Handful of cooked peas thrown in for the last couple of mins.

 

1/4 pkt of marinated tofu pieces also thrown in for last couple mins

 

Served with brocolli.

 

It was really nice.....and cost very little. :D

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Mashed potato: Turn them into potato cakes!

 

Mix in an egg and add flour until they mixture is stiff and not to sticky-like bread-then season with pepper-turn out mix onto a floured chopping board and turn them into cake shapes, (like you'd do for fishcakes).

 

Heat oil in a frying pan on a medium heat and then put them in. Turn after 3-4 mins and cook until golden brown on both sides.

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Poet's Spag Bol Sauce on Toast with Cheese. Yum.

 

left over spag bol sauce sauce on toast topped with cheese and browned under the grill for lunch- my hubbie invented the recipe while he was still student and it's delish!

 

Toast 1 side of the bread only while heating up your leftover sauce in a pan then top the untoasted side of the bread with the hot spag bol sauce, don't cover too thinkly or you'll make the bread soggy- then sprinkle with grated cheese and pop under the gill till the cheese is bubbling and golden.

 

 

We do this. Also, it's really nice using any left over Chilli con carne.

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Mashed potato: Turn them into potato cakes!

 

Mix in an egg and add flour until they mixture is stiff and not to sticky-like bread-then season with pepper-turn out mix onto a floured chopping board and turn them into cake shapes, (like you'd do for fishcakes).

 

Heat oil in a frying pan on a medium heat and then put them in. Turn after 3-4 mins and cook until golden brown on both sides.

 

 

We do that too. Also, any left-over boiled potatoes are saved until we have enough to slice and saute in oil, or better, dripping. (DS thinks they're chips...usually the only time we ever have 'chips' in our house as we don't have a deep fat fryer and I find the oven chips taste weird).

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Turkey and Veg Curry

 

Onion, chopped

Red Chilli, deseeded and finely chopped

2 cloves of garlic, finely chopped

 

Cooked veg - I used:

Carrots

Green beans

Potatoes, diced

Peas

Red pepper chopped into 1/2 cm pieces

Mushrooms

 

Left over turkey, diced.

Tin of peeled and chopped tomatoes.

Patak's Madras Paste ( A little cheat)

Water

6 green cardamom pods

Strained Greek yoghurt.

 

Fry the first three ingredients in 2tbsp oil, for 5 minutes or so.

Add 1tbsp pf Patak's Madrass paste and fry for a couple more minutes.

Add the cardomom pods, the tin of tomatoes and use the can to measure an equal amount of water and add.

When simmering nicely. add the turkey and cook for 8-10 minutes.

Then add the cooked veg and cook for another 5 mins or until all is piping hot throughout.

Allow to cool for a minute or two and then add 1tbsp strained green yoghurt. Stir thoroughly.

 

Serve with rice or Naan bread.

 

Fish out the cardamom pods if you can as they are a bit overpowering if you accidentally bite one. :?

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Made a kind of Mushroom Pasty thingy from the following, which were lurking in the fridge, and pre New Years Resolution not to waste food, might have ended up in the bin.

 

1/2 packet of Puff pastry

1/2 an onion

Mug full of mushrooms, sliced

Handful of parsley, chopped

Clove of garlic

Beaten egg.

 

Gently fry the onions, garlic, mushrooms in a little oil and butter, till the mushrooms look and smell delicious and begin to ooze their lovely brown juices. Add the parsley and cook for a couple of minutes more.

 

Roll out the pastry and fill with the mixture. I created an oblong, but do whatever takes your fancy.

 

Brush the edged with beaten egg and seal.

 

Brush top with beaten egg.

 

Snip a couple of holes in the top to let the steam out.

 

Gas mark 7 for 25 minutes.

 

Orgasmic.

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A variation on an Elisabeth David recipe called Savoyarde Gratin; it's the best way I've ever come across to use up left-over chicken or turkey.

 

Three bits to it; the bird, the sauce and the topping. The bird bit is easy; tear the meat up into bite sized chunks and chuck the bits into an oven proof dish (a lasagne dish works particularly well, I find).

 

Next, the sauce. Start off with about half a pint of chicken stock; either from the cooking of the bird if you've enough or one of those stock cubes that actually tastes like chicken. Don't bother if all the local shop's got is chicken Oxo cubes or the knorr chemical soup. Add about 3 tbsp white wine, boil to reduce slightly, then leave to one side. Next, add about a tablespoon of plain flour to a good half an oz of melted butter and stir over a gentle heat until it's a paste, then start adding your stock a little at a time, stirring the roux to make sure it doesn't go lumpy. By the end, you should have a nice smooth pouring-consistency sauce. Now chop up fifteen tarragon leaves and add them to the sauce, followed by a teaspoon of dijon mustard and grated gruyere, emmental or jarlsberg cheese. I won't give an amount for the cheese, since I reckon it's best done to taste. Finally, stir in about a tablespoon of creme fraiche. Pour over the meat pieces.

 

Third, the topping. Blitz a slice of bread (recipe says white bread, but I like the extra nuttiness of granary) into breadcrumbs, then sprinkle all over the sauce. Slam the lot into the oven at about 200degC for about 20 minutes. The topping should have gone a golden brown and the sauce should be bubbling through cracks in it.

 

Best served with new spuds and plain steamed green veg (green beans or runners are my favourite) since the sauce is pretty rich.

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Bread and Butter Pudding with a Difference.

 

We dont seem to have eaten much fruit this week and the nectarines, pears and a couple of apples were getting iffy along with the bananas - the bananas went in the freezer for cakes and I stewed the fruit. I then made bread and butter pudding and put the stewed fruit between the layers and it is really yummy with mascerpone cheese - OK OK I know I posted on the need to lose weight forum but I had to eat some things up first :oops: :oops:

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