Category Archives: Leftovers

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Batch10 Bourbon Bacon Bun Brunch with BBQ Sauce

B10-leftver-roll-webBatch10 Bourbon Bacon Bun Brunch with BBQ Sauce

2tbsp B10 bacon onion jam
Recipe – http://www.tasteofhome.co.nz/batch-10-bourbon-bacon-jam/
½ cup B10 barbecue sauce, divided
Recipe – http://www.tasteofhome.co.nz/batch10-honey-bourbon-bbq-sauce/ 

2 cloves garlic, chopped fine
2 red onions, sliced thinly
2 red peppers, sliced thinly
2 green peppers, sliced thinly
2 yellow peppers, sliced thinly
½ cup ginger beer (or beer of choice)
1tbsp butter, more or less to taste
Salt and pepper to taste
6 pork and fennel sausages, casings removed and lightly diced
Chopped Italian parsley, if desired
rolls or soft buns of choice

Slice up all the vegetables and set aside.

Add a splash of oil in a large, heavy based skillet and over a medium to high heat brown off the sausage meat breaking it up as it cooks.  When it is ¾ brown add the B10 bacon jam, garlic and combine. Cook for another 10 minutes and once the meat is cooked remove to a bowl saving the juices in the skillet. Place the bowl in a warm oven

Add additional oil if needed, add vegetables and soften them over a medium heat, about 10 minutes. Add the ginger beer, butter, and mix to combine. Season with salt and pepper to taste. Simmer to reduce the liquids by 1/3.

Add the B10 BBQ sauce and combine. Continue to simmer for another 10 minutes.

Lightly toast you buns under the grill in your oven for 1 to 2 minutes to warm then up and give them a bit of colour.

Scoop some of the meat into the base of the buns and top with vegetable. Drizzle with remaining barbecue sauce and dress with some parsley over top of each one.

My Green Kitchen

my-green-kitchen-1My Green Kitchen by  Neena Truscott and Belinda Macdonald

Free worldwide shipping
My-Green-Kitchen by Neena-Truscott-Belinda-Macdonald – NZ$39

My lovely friends have just released a wonderful book that is full of inspirational recipes integrating the healing power of foods in easy-to-make family recipes. These recipes have a focus on restoring gut health, utilising leftovers and seasonal abundance and foraging for superfoods.

Also included are herbal recipes for stimulating vibrant health and innovative ideas for meals which feature ancient grains, and how to indulge in sweet treats without the ‘nasties’. The book features an article on ‘ancestral eating’ from Ben Warren of BePure, one of NZ’s leading nutrition and holistic health experts.

Written by the winners of the first My Kitchen Rules NZ, Neena Truscott and Belinda Macdonalnd I love their work. This book reflects their love and comitment to good, healthy foods and take you on a journey in your own kitchen.

 Two Thumbs Up, well worth getting.

YMCA Potato Ball Top Pot Pie

L-Over-Stew-Potato-Balls-wYMCA you ask?

It’s what my mum used to call leftovers for dinner. I would ask sometimes after getting home from school about what’s for dinner and I often got YMCA “Yesterday’s Muck (meal) Cooked Again”

My mother was a master at making something from nothing and this dish is inspired by the way she used to use leftover stew and mashed potato or sweet potato made into dumpling like balls to top the stew. Rather than doing a cheese topping she glazes with melted butter creating a wonderful colour.

Serves 4

Ingredients

600g leftover stew or mince that’s been cooked with vegetables

300-400g cold mashed potato or sweet potato (combined is great)
1 small egg
1/3 cup breadcrumbs
1/3 cup fine grated parmesan or other strong cheese
2 tablespoons chopped fresh parsley
75g butter melted
Salt and pepper to taste

Method

Preheat oven to 175C.

Select an oven dish that when the stew is added it will fill ¾ of the dish.

In a large bowl add the cold mashed potato, breadcrumbs, cheese, parsley, egg and season with salt and pepper to taste. Wet your hands and combine all the ingredients. Make into a large ball, cover in bowl and chill in the fridge for 15 minutes.

Add the stew to the oven dish and even out the top so its level.

Remove potato from the fridge and using a tablespoon make round balls of even size adding each as they are made to the top of the stew. Keep going until the stew is completely topped with the potato balls.

Brush the top of the balls with the melted butter and bake in the oven got 40 minutes or until its warmed up. Brush again after 20 minutes.

Serve the stew in bowls with potato balls on top.

Spicy Cottage Pie With Sweet Potato Topping

sweet-potato-cottage-pie-web1bI love my sweet potato topped cottage pie. In winter its a go to as I have leftovers for the next day.

Ingredients

400g (1lb) ground beef mince
3 medium sweet potatoes, peeled and cubed
2 tbsp butter, more or less
2 tbsp milk, more or less
salt and pepper
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 4-oz can green chillies or diced jalapenos (depending on heat preference – I actually used one of each!)
2 tsp chili powder, or more to taste
1 tsp oregano
2 tsp ground cumin
1 14.5-oz can tomato sauce
1 and 1/2 cup shredded cheese
fresh cilantro, chopped, for garnish

Method

Preheat oven to 200C (400F) and place a large cookie sheet on bottom rack of oven to catch drips.

Add cubed sweet potatoes to large pot with enough water to cover potatoes completely. Bring to a simmer over medium-high heat and cook until tender (mine took about 9 minutes). When potatoes are fork-tender, remove them to a large bowl, add butter and milk (eyeball it), and mash with a masher. Season with salt and pepper.

While potatoes cook, heat olive oil over medium low heat in large skillet. Add onion, red pepper, and garlic. Season with salt and pepper and cook 7-8 minutes, stirring often. Add green chillies/jalapenos and cook 2-3 more minutes. Remove vegetables to small bowl and set aside.

Turn heat on skillet up to medium and add ground beef mince. Brown beef, breaking apart with wooden spoon until fully cooked. Drain off grease. Mix in chili powder, oregano, and cumin. Season well with salt and pepper. Mix in cooked vegetables and tomato sauce. Cook 5 minutes more, stirring often. Taste and season as needed.

Coat 9-inch pie plate or baking dish with oil. Add beef/veggie mixture evenly over bottom of dish. Sprinkle cheese over top, then spoon mashed sweet potatoes evenly over top.

Bake 30 minutes. Let set 5-10 minutes before serving.

Smoked Salmon Pate

smoked-salmon-webIngredients

150g smoked salmon, trimmings are fine

200g tub soft cheese

1 tbsp crème fraîche, only if you have some

juice half a lemon

zest ½ lemon

1/2 teaspoon Dijon mustard

1 tablespoon fresh chives, chopped fine

1 tablespoon fresh dill, chopped fine

1 tablespoon fresh parsley, chopped fine

Method

If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, mustard, crème fraîche (if using) zest and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

Stir the herbs into the paté and spoon into a large or four smaller bowls and serve on slices of cucumber or as dip with vegetable sticks.

YMCA Roasted Vegetable Green Salad

YMCA-salad-webServes two as a main or four as a side

I have to dedicate this recipe to my mother, #1 lady and more with a look that stopped several politicians in their tracks when she wanted to say something to them.

I would come home from school as a kid, and yes, I would ask “MUM, what’s for dinner”. Often her answer was “YMCA” “Yesterday’s Muck (meal) Cooked Again” usually served with meat cold cuts and homemade relishes and cheese.

Leftover roasted vegetables served on a bed of fresh seasonal greens, dressed with a nutty oil, lemon juice and a nice sweet balsamic is an everyday winner for me.

Ingredients

3 cups diced leftover roasted vegetables. Sweet potato and pumpkin are my choices

1 medium red onion, cut into 8 wedges

1 medium brown onion, cut into 8 wedges

1 red bell, green or yellow pepper, cut into 1-inch chunks

4 tbsp Brookfarm Macadamia oil or extra-virgin olive oil, divided

1 tsp sea salt, divided

1 tsp pepper, divided

2/3 cup coarsely chopped walnuts

2 tbsp good-quality red wine vinegar

2 to 3 tbsp honey

180g (6 oz) loosely packed mixed seasonal fresh salad greens

Method

Preheat oven to 200C (400F)

In a large bowl toss the onions and bell pepper with 3 tbsp olive oil and 1/2 tsp each salt and pepper.

Spread them over a rimmed baking sheet and roast until tender, about 20 minutes, turning over halfway through the baking time. Add the 3 cups roasted vegetables on the top of them to warm for the last 10 minutes and sprinkle the walnuts over to top.

While this finishing whisk together 1 tbsp of oil, vinegar, honey and the remaining 1/2 tsp each of salt and pepper.

Toss the greens in a large bowl with half of the dressing. Divide among 4 plates.

 

Let the vegetables cool for about 5 minutes then transfer to the large bowl and toss with the remaining dressing. Spoon over the greens and serve warm.

 

Serve as a side with cold cuts, YMCA roasted meats or hot BBQ’d meats.

Spiced Chicken and Capsaicin (Bell Pepper) Soup

Chicken-Pepper-Soup-webItaly is well known for its light and fresh soups and this recipe is inspired by my love of the food from the south of Italy. 

Serves 4 

Ingredients 

1 tbsp olive oil

1 each of orange and red capsaicin’s (bell peppers), thinly sliced

1 small onion, chopped

3 large garlic cloves, chopped

1 tsp dried basil

2 tsp fennel seeds

1/2 tsp dried crushed red chilli pepper (more or less to your taste)

5 cups chicken stock (broth)

1 can Italian style (Roma) diced tomatoes

2 carrots, peeled and sliced

200g (8 ounces) button mushrooms, quartered

2 tsp capers

1-1/2 cups shredded cooked chicken (leftover from a roast is great or rotisserie chicken from market)

Grated Parmesan cheese 

Method 

Heat oil in heavy large saucepan over medium heat. 

Add capsaicin’s (bell peppers), onion, garlic, basil, fennel seeds and crushed red chilli  and sauté until vegetables are just tender, about 10 minutes. 

Add carrots, canned tomatoes and stock (broth). Simmer until the carrots are tender, another 10-15 minutes.  Increase heat to high and bring soup to boil.  Add chicken and capers and cook just until heated through, about 2 minutes. 

Season soup to taste with salt and pepper.  Ladle soup into warm bowls. Serve, with a light sprinkle of the cheese. Don’t add too much cheese and this can make it taste too salty.

Leftover Turkey Pot Pie

Turkey-Pot-Pie-webThis is an easy, must do when I have leftover, cooked turkey meat. Just perfect with roasted balsamic tomatoes. For gluten free I use a short crust pastry. 

Ingredients 

2 cups leftover Canter Valley Turkey meat, shredded
1 small red onion, diced
2 cloves garlic, minced
3 carrots, diced small
1 celery stalk, diced small
1 tbsp olive oil
1 tbsp butter
1 cup sweet potatoes, diced
1 cup chicken stock
1 sprig sage
1/2 cup white wine
1/2 cup milk
2 tbsp flour
1/2 tsp parsley
1/2 tsp thyme
1/8 tsp nutmeg
1/2 c peas, frozen
salt and pepper to taste
4 individual pie dishes, 125mm wide at the top 

Topping 

Your choice of either flaky or short crust pastry.
1 large egg, whisked 

Method 

Sauté onion, garlic, carrots, and celery in olive oil for about 5 minutes over a medium high heat. Add salt and pepper to taste. Remove from pan and set aside. 

In the same pan, melt butter and add sweet potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until sweet potatoes have softened. Season again with salt and pepper. Remove from pan and add to vegetables. Remove sage. 

Add white wine, milk, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes. 

Remove from heat and add peas, vegetables, and turkey into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper. 

Preheat oven to 200°C. Roll out dough on a well floured surface (about 3-4mm thick). 

Using a 125mm (5 inch) biscuit cutter, cut 8 circles out of the dough. Fill the individual pie pans with the mix. Cover with pastry rounds and seal edges with a crimp. 

Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.

Canter Valley Turkey Stuffed Eggplant

stuffed-eplant-1Eggplant, well what can I say, I love it. In Sicily its right up at the top of the list of vegetables that are eaten. This recipe is great as a Sunday brunch with salad or as a side when you are doing a BBQ. 

Ingredients 

Serves 8 

4 eggplants

2 cups shredded cold turkey meat
1/2 tsp salt
2 tbsp olive oil
6 tbsp freshly grated Parmigiano cheese
4 tbsp ricotta cheese
1/4 teaspoon black pepper
2 tbsp tomato paste
1 egg, separated
1/4  tsp each of dried rosemary,
thyme and oregano
2 tbsp chopped oil packed sun-dried tomatoes
4 cloves garlic, minced
2/3 cup chicken stock 

Method 

Preheat your oven to 180 degrees C, (390 F). 

Cut the eggplants in half lengthwise, leaving the stems attached. Score the flesh in a criss cross fashion out 5mm deep with a sharp knife, making sure you do not cut through the skin. Rub the cut surfaces with 1/4 teaspoon of the salt. 

Set the eggplant halves, cut-side-down, on paper towels and allow moisture to drain for 15 minutes. Eggplant has quite a lot of moisture in it and doing this removes some of it. 

Brush the cut surfaces of the eggplant halves with the olive oil and place them, cut-side-down on baking paper on a large flat tray and bake for 15 minutes. The eggplants will not cook completely through, the skin and flesh will just be softened. Cool for 30 minutes. 

Preheat oven to 190 degrees C (400 F). 

With a tablespoon gently scoop the pulp from the partially cooked eggplants leaving about 5mm of flesh on the skins. Set the skin shells aside for later use. 

Place the flesh in a food processor and add 2 tablespoons of the Parmigiano cheese, the ricotta cheese, the remaining salt, pepper, egg yolk, tomato paste, dried rosemary, thyme, oregano, sun-dried tomatoes and garlic. Process lightly by pulsing until the ingredients are just mixed, about 30 seconds. 

Mix in the cold turkey with a spoon them whip the egg white in a small bowl with a hand mixer or whisk until stiff. Fold into the eggplant mixture with a rubber spatula. 

Fill the eggplant skins with the mixture, mounding it slightly. 

Place in a baking dish large enough to hold the 8 halves and pour the chicken stock around them. Sprinkle the stuffed eggplant halves with the remaining Parmigiano cheese and bake for 30 minutes until golden brown. 

Grate a little Parmigiano cheese over each half and cool for 5 minutes and then serve with a fresh seasonal green salad of your choice.

Whats in the Pantry Frittata

fancy-frittata-webFrittatas are a great “go to” when you want an easy brunch, lunch or evening meal. There are so many things that can go in them and they are ideal for using up leftovers from the fridge and pantry. 

If you are catering for a crowd you can make several in batches and heat them up later as required. 

What Are Frittatas? 

A frittata is an Italian twist on the humble omelet. Since there’s no tricky flip to perform, they’re actually easier to make. Fantastico! 

Frittatas combine eggs and various combinations of vegetables, meat, cheese and even cooked pasta. The end result looks a bit like a quiche, without the crust. 

How to Serve Them 

Frittatas can be served in wedges for breakfast, lunch or dinner, either hot or cold. I like to fill the rest of the plate with salad. If you make frittata for dinner, you’ve got a lunchbox-friendly lifesaver for the next day. They work as a quick weeknight dinner, or as a main dish for brunch with friends. They are also great to take on a picnic or to a shared meal. 

Invent Your Own Frittata 

Once you’ve made one frittata, you can make them all – adjust the fillings and flavors based on what’s in the fridge. Frittatas can give new life to leftovers, and they are a great way to get several food groups into a meal. If you’ve got company coming, go for fancier ingredients like olives, asparagus and aged cheese. 

Frittata  How to Cook

 Frittatas are usually cooked in a fry pan on the stove first, and then finished in the oven. This means you need to use an oven-safe fry pan. Your pan might be labeled as oven safe on the bottom; if not, try looking for information on the manufacturer’s website. 

No guessing is allowed- either your pan is oven-save or it is not! Just remember that the handle will be very hot when you take it out of the oven. 

Fritattas can be cooked only on the stovetop, but this means they have to be flipped—not easy. Some frittatas can be cooked entirely in the oven. 

Pantry Frittata 

The more you make frittatas the more you will know what ingredients work together. They can be very cost effective and you can use up so many leftovers. 

frittata-recipe-webIngredients 

10 eggs
3 tbsp milk or cream
6 leaves of silverbeet (swiss chard) tough stems removed and chopped into small bite-sized pieces or 2 cups spinach leaves or rocket

1 cup grated cheese of choice. I use up the little pieces of cheese that seem to collect in my fridge.

½ cup sliced spring onions
2-3 small sweet potatoes, sliced thinly into rounds. Leftover are fine, they just don’t need cooking
1-2 roma (Italian) tomatoes, sliced thinly into rounds
2 cloves garlic, minced

1 cup cold meat chopped, pulled or sliced depending what it is (optional)

1 tsp fresh thyme or parsley

Salt and pepper to season 

Method

In a skillet, cook sweet potato slices over medium heat until they are fork tender.  Remove and set aside. If you are using leftovers there is no need to cook. 

Heat the oven grill (broiler) on high.

In a medium sized bowl, beat together the eggs and milk or cream and season with salt and pepper.  Mix in the chopped greens, onion, cheese, meat and garlic and pour this mixture into a cast iron skillet.   

Arrange potatoes and tomatoes on top and sprinkle the thyme over.  Place skillet over medium-low heat on the stove and cook for a few minutes, just until the egg starts to set.   

Then transfer the skillet to an oven set to grill (broil).  Grill the frittata until the top is golden and starts to puff.  Slice into wedges and serve by themselves or with a yummy seasonal fresh salad. 

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