Category Archives: Leftovers

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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. 

Easy Leftovers Frittata

frittata-webThis frittata is quick and easy to make and is a great way to use leftover cooked potato and carrots. Other ingredients that can be used are peas, green beans, cooked bacon, asparagus, pulled pork or chicken. 

I have also used leftover roasted vegetables. 

Ingredients 

400g (1lb) potatoes or sweet potatoes, diced

200g (1/2lb) carrots, diced

5 eggs

100g (3oz) grated parmesan

olive or coconut oil

salt and pepper to season 

Method 

Heat your oven at 180 C (390 F) 

In a bowl beat the eggs with the salt, pepper and Parmesan. Add the diced vegetables and combine. 

Put the mixture into a buttered or oiled baking dish or 20cm (8in) cast iron skillet and bake at 180 for 25 minutes. 

Remove from the oven once cooked and all the egg mixture has set and serve. Easy brunch and nice eaten with a seasonal fresh salad.

 

Lamb Pattie Lettuce Wrap

Lettuce-wrap-webHunting through my fridge and this is what I made. Mix and match ingredients you have to suit your taste. 

Serves 4 

Ingredients 

8 Gluten free lamb sausages, flavour of your choice. Pork or beef are fine.

1/4 onion, sliced

1 roasted bell pepper, sliced

4 tbsp feta cheese, divided

1 avocado, sliced

4 tsp chipotle sauce, (optional)

4 large iceburg lettuce leaves (or cabbage leaves)

1/4 cucumber, sliced (optional) 

Method 

Remove the skins from the sausages and combine the sausage meat into a ball. Dive the ball into 4 and press into pattie shapes. 

Grill or cook burger patties until done. Place one lettuce leaf on plate. Top with one pattie, 1 tbsp feta cheese, a fourth of the bell pepper, onion, avocado and cucumber. 

Turn the lettuce leaf over the top and serve. 

You can also add a fried egg, sliced mushrooms, sliced tomato, the list is endless.

No Bread or Grain Open Sandwich Recipes

Eggplant-open-sandwichEasy Gluten free and paleo options coming during the next month.

Over the next month I will be taking you through many simple but very tasty options for bread/grain free open sandwiches. These recipes will be family friendly and easy to adapt to cater to the differing taste choices that people have in your home and when entertaining. They will include dairy and nut free options and all will be soy free as well.

An open sandwich usually consists of a slice of fresh bread with different spreads and toppings such as butter, pâté, cheese spreads, relishes, cold cuts such as roast beef, turkey, chicken, ham, bacon, salami, cheese slices or sausages like beerwurst and vegetables like bell peppers, lettuce, tomatoes, radish, spring onions (scallion), grated carrot and cucumber to name a few.

When living a Gluten-free life an open sandwich is a great option for a fun snack or meal and you can get the kids making their own. We can use GF breads but I prefer to use other things for the base such as large flat mushrooms, lightly grilled bell peppers (halved), egg plant slices (grilled on both sides), cucumber, large tomato slices to name a few.

ingredients-1As a brunch or an after school snack an open sandwich can be made by each person to their desired choices, this makes it ideal at gatherings of family and friends. It is also a great way to use leftovers from a large meal the day before. I use the grill a lot when I am making open sandwiches to melt in cheeses on the toppings and add some warmth when needed.

Egg Foo Yung

egg-foo-yungMaking Egg Foo Yung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.  

Ingredients 

2/3 cup small curd cottage cheese

6 eggs, beaten

1 cup chopped bean sprouts

3/4 cup minced celery

1/4 cup grated Parmesan

2 tbsp. minced spring onions (scallions)

Salt and Black Pepper

Coconut oil or ghee for frying 

Method 

Mash cottage cheese in a bowl and then stir in the eggs, bean sprouts, celery, Parmesan and spring onions.  Season with salt and pepper to taste. 

Heat a skillet over a medium-low heat, brush with oil or ghee and then scoop 2 tbsp of the  batter onto the skillet and cook until light brown, 2-3 minutes each side, repeat with remaining batter.  Garnish pancakes with spring onions.

Leftover Meat and Mushroom Sicilian Sauce Brunch

Chicken_Mushroom_Sicilian_SThis recipe can be made with so many different cold meats from a previous meal. It’s a great brunch and you can spice it up with some chilli. 

Ingredients 

2 cups of cold meat cubed, I love to use lamb or chicken

1 large onion, diced

2 cloves of garlic, crushed

½ cup chemical free, grass fed bacon, diced

2 cups of button mushrooms, sliced

2 cup celery, dices

1 400 g (16 oz) tin Italian crushed tomatoes

½ cup of stock (broth) of your choice

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

2 tsp dried basil

Diced Italian parsley to garnish

Olive or coconut oil for frying

Fine grated parmesan cheese

Salt and fresh ground pepper to season. 

Method 

In a large skillet or heavy based fry pan over a medium to high heavy add 2 tbsp of oil. Once it hot add the onions, garlic and bacon. Sweat the onions off for about 5 minutes or until they start turning transparent. Stir frequently to ensure the garlic does not burn. If it does it can turn bitter. 

Add the celery and reduce heat to medium heat and cook for 5 minutes. Add the stock (broth) tomatoes, herbs and stir to combine and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally. 

Add your cubed meat 5-10 minutes to warm up. Once warm serve in warmed bowls, top with grated cheese and parsley. I also put some sour cream on the top.

Sweet Potato Topped Shepherd’s Pie

SPie-MasterI remember as a younger person, about 7 years old sitting in the kitchen with a hand mincer, attached to a wooden chair and being given the job of mincing up the left-over lamb, hogget or mutton roast from the day before. It’s a job I loved and I still do. These days I have a Kenwood Mixer with the mincer attachment so the job now is “no sweat” 

Shepherd’s Pie, not to be confused with Cottage Pie was originally an English dish made with left-over lamb, hogget or mutton roast that is minced up. In English terms a Cottage Pie is made with beef not lamb. In the US a Shepherd’s Pie is usually made with beef.

A Shepherd’s Pie is essentially cooked in a casserole dish, lined with cooked meat and vegetables, topped with mashed potatoes, and baked. I prefer to use a sweet potato mash. 

1250 g (2.75 lb) cold roast lamb, minced (ground)

1 large onion chopped

1 cup each of fine diced carrots and celery

SPie-31250 g (2.75 lb) sweet potatoes

8 tablespoons butter or ghee 125g (1 stick for the US)

2 tablespoons butter for topping onto the mash

1/2 cup chicken or vegetable stock (broth)

Salt, pepper, other seasonings of choice

3 slices of tomato 

Peel and quarter sweet potatoes, boil in salted water until tender (about 20 minutes). 

SPie-4While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 

Sauté onions  in butter for 5 minutes and then add the rest of the vegetables, Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes.   

Add minced (ground) lamb to a large casserole dish. Add salt and pepper and mix in the vegetables. 

Mash the sweet potatoes in bowl with remainder of butter, season to taste. 

Distribute the mashed sweet potatoes on top of the mince and vegetables. Rough up with a fork so that there are peaks that will brown nicely. Place little knobs of butter on top of the mash. Top with tomato slices.

Cook in 190 C (400 F) degree oven heated through with the top nice and brown (about 30 minutes). Grill (broil) for last few minutes if necessary to brown.

My Kenwood with Mincer attachment, I love it

Mincer-2

 

Jimmy’s Caponata

The dish more people probably associate with Sicily than any other is Caponata. I remember growing up eating this old-country dish and savouring all the great flavours. 

Serves 4 

6 tbsp olive oil or ghee

2 large eggplants, diced

1 small onion, chopped

400-g (12 oz) Italian (Roma) tomatoes, skinned, diced and blitzed in a food processor

3 tbsp red wine vinegar

1 tbsp raw honey

salt and freshly ground black pepper, to taste

¼ head celery, chopped

1 tbsp capers

25 g (1 oz) black olives, pitted and chopped

2 tbsp pine nuts, toasted

200-g (8 oz) cooked chicken or turkey. You can also use tuna.

¼ cup chopped fresh Italian parsley to garnish 

Heat olive oil/ghee in a pan, add eggplant and fry until lightly coloured. Drain on paper towel and set aside. 

Add onion to the pan and fry gently, stirring, for 5–7 minutes until soft. Add tomatoes. Simmer for 5 minutes, then stir in vinegar and sugar and season to taste. Simmer the sauce for 15–20 minutes, until well reduced and richly coloured. 

Meanwhile, blanch the celery in boiling water for 2–3 minutes. Add celery to the pan together with eggplant, capers, olives and pine nuts, stirring well to mix. Cover the pan with a tight-fitting lid and cook gently for 30 minutes, stirring regularly. 

If the mixture appears too dry or the vegetables show signs of sticking, add a little chicken or turkey stock (broth) but avoid making the stew too wet. Remove the pan from the heat and transfer the stew into a bowl. 

Allow to cool, then cover tightly and chill for at least 24 hours. Bring the stew to room temperature before serving. Adjust the seasoning and transfer to a serving dish. 

Flake the meat into large chunks and scatter on top. Garnish with plenty of chopped fresh parsley.

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