Tag: leftovers

new toy!

morphy richards 501021 soup maker

A friend served us some lovely tomato soup last week, and told us he’d made it with a soup maker. He bought it from Lakeland, so I went and had a look there and it was £50. So then I went to eBay and found one at £40, with free postage. And I looked at it again on Friday, and it was down to £36, so that made it a no brainer. The seller was AO, and they were an absolute pleasure to deal with. It’s a Morphy Richards 501021, and Amazon also sell it at £40.

It arrived this morning, delivered by two cheery chaps – It’s quite sleek, and takes up very little room on our crowded worktop, and to honour it, we are having soup for supper, with home made rolls from this everyday bread recipe. I bake these in silicone mini loaf tins, and they’re always nice. 125g per roll, should you care – best to weigh the dough, as otherwise the rolls are all different sizes (trust me on this).

In the soup maker in readiness are two leek tops, one cabbage core, a broccoli stalk, a teaspoon of Marigold bouillon, and some seasoning.

We eat a lot of soup at lunchtime in the colder weather – we either have a big pot on the go, or we (sorry) have cup soups. If this machine will make us nice fresh soup from scrag ends of veg in half an hour, it’s a win in my book. I’ll let you know!

sprout stirfry!

ingredients for sprout stirfry

Like a lot of people, we found ourselves eating up all sorts of bits and pieces after Christmas. We bought sprouts onnastalk for our festive dinner of roast goose, cooked a load up for the meal and subsequent bubble ‘n’ squeak, and then … forgot all about them. I’d stashed the stalk in the log store, and only remembered it on 8 Jan! But they were fine, bless them. I don’t understand why people don’t like sprouts – they’re only teeny, tiny cabbages, after all. We 💛 ’em.

So, I chopped a red onion, and sliced a fat carrot into thin batons. These, together julienned ginger and garlic, were stirfried together in a hot wok for a few minutes. Then, I sliced/diced the sprouts and added them to the wok for a couple of minutes more, add soya sauce, and a handful of flaked almonds.

Served with egg noodles cooked with a teaspoon of sesame oil in the water. Quick, delicious.


turkey and moooose pie

Well, not really, but …

We went to my daughter’s house for Christmas, and it was lovely. But the downside of being away is you get no leftovers; thankfully, she offered us the turkey carcass to take home, and so we did, despite her protestations that there would be no meat left on it. As soon as we got home, I lobbed it in the big slow cooker with some water, and left it alone for about six hours.

The next morning, I surveyed the vegetable drawers. They contained sundry carrots, three courgettes on the edge of disaster, two fairly dried up leeks, four sweet potatoes in need of eating, and a rather soft swede.

I small-diced the courgettes (half of one of which I had to throw away – how I hate that), the leeks, and half the carrots, and put them in the medium slow cooker with a little olive oil to cook down. Then I peeled and larger-diced the rest of the carrots, the swede and the sweet potatoes, and put them in a big pot to cook for root mash later.

Then I turned to the turkey carcass – readers, there was loads of meat on it, so I picked it clean like a vulture. Then I foraged in the freezer for some puff pastry (yes, ready made – who makes puff pastry?).

Took a pack of bacon lardons from the fridge and set them to cook off slowly in their own fat. When they were crispy, I added about a tablespoon of flour and cooked it in, a good splash of white wine from a bottle that was going over a bit in the fridge, and then some milk, until I had a nice creamy constituency. Added some chopped garden herbs, most of the turkey meat. and enough of the slow cooked veg to make the mixture fill a pie dish. Then Pete obligingly dealt with the pastry side of stuff (he’s much better than me at the rolling out side of things), and made these charming pastry moosen with a cutter that friends brought us back from Norway.

We ate it with the root mash, and sprouts – there was enough of everything to repeat the performance the next day, which was fine by us.

The rest of the veg went into the soup pot, with the remaining turkey meat, the stock and some barley.

Not bad for “no meat”, eh?

And here’s a picture of my  Christmas cake, just because. As I said a few weeks ago, I made it in a ring mould, and covered it the weekend before Christmas with orange slices caramelised in water, sugar and a hefty glug of Cointreau. Rude not to, really. One of the eight or nine smaller cakes went in the middle, and I added fresh holly on Christmas Eve.


goose pudding etc

We’ve had a weekend of “using up bits”. Saturday brunch was bacon, black pudding and the last of the flat mushrooms, and supper was Indian mushrooms with spinach (except we forgot to add the spinach so that’s still in the fridge – spinach frittata during the week, I think). That was to use up half the pack of button mushrooms that was left.

Sunday morning was potato scones, made with some cold mashed spuds that was in the fridge, and a pack of baby sossidges, to which we are addicted.

Today we ate the last of the M&S party food individual pies, which really are surprisingly nice. Just parmesan and basil twists to go there! I have cracked today and been to the greengrocer, as one leek, half a pepper and a wizened swede is not an inspiring collection of veg.

For Sunday supper, I made a goose pudding, thus:

Diced carrot, onion, garlic and celery, and sauted off. Did about three times as much as needed, and dumped the balance into the soup pot, which was a tad lacklustre. Discovered that Pete had, in fact, used all the mushrooms on Saturday night, so despatched him up to Jacksons for some more. Sliced them (not him) and added to the pot. Dumped in a 1/2 glass of red wine, and some vegetable stock, and the very, very last of Johnny Goose. Added some thyme. and a little cornflour mixed in cold water to thicken the mix, and left it for about 20 minutes, while I made a suet pastry.

Combined filling and pastry in a bowl, covered with foil secured with an elastic band, and dumped in the slow cooker on “high” for about seven hours. It was lovely, and we ate it with green beans and mashed potato. The rest will do for supper tonight, with a few roasties (more cold spud in the fridge), and some cabbage.

festive fare, and the remnants …

They weren't joking!

We did the usual stuff for Christmas food that we usually do … a goose with red cabbage and sprouts on the day, a slow cooked gammon for snacks, a cake. But somehow, this year, we have heaps of stuff left, so we’ll be eating leftovers for a while!

After 13 years with small, rubbish gas cookers, I am now the proud possessor of a Neff built-in full size oven. So, inevitably, the goose was too long to fit in, and Pete had to take a hacksaw to its legs. I roasted them off separately, and they’ve gone in the freezer for later use. There is still a bowlful of cold goose meat left, which will be stirfried or possibly en-pied, the remains of the cabbage went in the freezer and was part of our New Year’s Eve dinner party. More on that story later.

So, left in the fridge is:

  • one bowl of goose bits
  • about 1/3 pack of smoked salmon (will probably go for a quick pasta lunch)
  • about half a dozen small sausages, which are only there because I didn’t see them until this afternoon – we are addicted to small sausages
  • one box of Marks and Spencer mini pies, from their party food range, and some mozzarella and  basil twists, ditto. These will do for weekday lunches; in fact, we had some M&S vol-au-vents for lunch today
  • 1/4 of the gammon (half is already in the freezer)
  • 2 boxes of cranberries

The 1.5 litres of goose stock was dumped into the slow cooker this morning with a pack of green split peas, and a venison bone, to make soup. Sadly, I did this too late for today’s lunch, but it will be lovely for tomorrow.

In the freezer is also a small lump of venison (reasons to follow), and a huge piece of pork shoulder, which Pete bought in error instead of gammon, never mind about all the other stuff. I doubt we need to buy anything but milk and veg for a month!

what to do with leftover kebab #2

This follows on, really, from here. We had even more left over this time!

I cut up an onion and some garlic, and fried them off in olive oil. Then I added a heaped teaspoon of Ras el Hanout and fried that off for a minute or two. In went the meat, cut into smallish pieces, then some chickpeas. I’d put the chickpeas in to soak the night before, and boiled them up in the morning, because I am too mean to use a can unless I’m caught short (as it were).

There were, inevitably, more chickpeas than would fit in the pan.

I added about 2/3 of a carton of passata, and a slug of cider (as that bottle is still in the fridge and, you know, I don’t want to waste it ..). Tasted it, and it was a bit sweet, so I added the juice of half a lemming. Simmered it all for about 20 minutes, ate with rice. Made a nice lunch (as previously noted, we tend towards main meal at lunchtime on Tuesdays, due to Morris practice).

[Edited to add]
It made loads, and so I lobbed in the remainder of the chickpeas that were leftover, and put it all in the freezer!

what to do with leftover kebab

We don’t as, as a rule, eat takeaway food. It’s cheap here in Hull, but it’s not terribly good for diabetics 🙂 But we did have a kebab on Saturday night. Now, this is not the sort of kebab you get from the corner van, that smells so inviting when you’re on your way home from the pub – this is from a Lebanese restaurant, Ranoosh, on Beverley Road, and their food is just gorgeous.

We had Makanek (Lebanese sausages flambeed in lemon), Halloumi Cheese, Mixed Grillof 4 skewers: Lamb meshwi, shish taouk & 2 kofta, and Mixed Chawarma – Slices of marinated lamb & chicken roasted on a skewer. It arrived with two portions of rice, salad and a selection of dips, and was delivered to the door for the princely sum of £21. And there was too much to eat, so we put the leftover meat into the fridge.

For today’s lunch, I chopped up the meat, and added radish, cucumber, red pepper, spring onions and half a can of chickpeas, plus lemon juice, black pepper and a little mayonnaise. Pete had some Indian flat bread too. ‘Twas lovely.

compost bin soup

Well, not quite … But this week’s soup includes broccoli stalks, leek tops and cabbage stalks!

Into small dice were cut one courgette, two carrots, and the aforementioned veg leftovers, and they went in the slow cooker on low for about six hours with a little bit of olive oil to soften them up.

Then this morning, I added a mug of red lentils, a good pinch of chili flakes, about 2l of boiling water, the very last of last week’s lamb and barley soup, and some seasoning, put the slow cooker on high, and with a bit of luck and a following wind, it’ll be ready for lunch.

pork terrine with bubble and squeak

using up: pork terrine, cooked cabbage, an elderly swede

I made a lovely pork and spinach terrine as part of the Christmas Fayre, but what with us being unwell, we didn’t eat much of it.  I put half in the freezer, but I was a bit concerned about the piece remaining in the fridge, but what to do with it?

We cut it into chunks, and hurled it in the Remoska – how I love that thing!  Boiled up potato and half a swede, then roughly mashed them in the pan (no milk or butter).  Put more beef dripping than is probably good for us into a frying pan, and added the mashed veg, and the cabbage.  Patted it all down into a sort of cake, and then the tricky bit – leave it alone.  It’s very tempting to stir it about, but I find with B&S that you need to just let it cook and brown.  You can flip up the edges, of course, to see how it’s doing.  When it’s brown, turn it over in installments, so there are plenty of crispy bits.

I ate mine with lashings of tomato ketchup, while Pete (who is peculiar) had Lee and Perrins with his.

goose and bacon pie

using up: cold goose, bacon, apple juice, ready made pastry

I thought we’d seen the last of Johnny Goose, but when Pete manfully tackled the carcass after we’d boiled it up for soup, there was a fair bit left. There were other bits and pieces too, so it was deemed Pie Time.

I fried off three fat rashers of green back bacon, and a chopped onion, in a little olive oil. Put the bits in a bowl with the goose remains. Deglazed the pan with some apple juice.

Made up a vegetable stock cube with a little boiling water, and added to the pan, then mixed up a bit of cornflour and water, and bunged that in.  Added some finely chopped sage.  Cooked it down till it was a gloopy constituency and added it to the bowl.

Got the pastry out of the fridge – horror! It had gone off. Quickly whipped up some fresh – 8oz flour, 3oz trex, 1oz butter – in the Magimix, and trickled iced water in till it was the right constituency.

Made the pie in a round, shallow pyrex dish – lined it with pastry, bunged in the filling, put a top on. Baked at gas 6 for 40 minutes, with roast spuds in the top of the oven. Lovely.