Tuk Tuk Salad
25 May 2011 Leave a Comment
in Leftovers, Salad, Veggie Tags: brown rice, chick peas, puy lentils, Salad, thai, Tuk tuk salad
This is one of those recipes you can throw together if you have a well stocked larder and lots of leftovers in the freezer.
The ingredients and quantities are flexible! And you can eat it warm or cold.
75g Cooked brown rice
50g Cooked puy lentils
1/2 tin chick peas
50gc cooked and skinned broad beans
2 tsp chopped coriander
1 tsp chopped jalapeno pepper
1 tsp chopped fresh ginger
1 clove garlic, crushed
1 tsp lime juice
1 tsp sesame oil
2 tbs soy sauce
1 chopped tomato
A handful of rocket leaves
1 tbs chopped fresh coriander leaves.
Mix the first five ingredients together and warm through gently in a shallow pan.
Make a dressing with the next six ingredients. Pour the dressing over the rice mixture and stir through.
Put onto plates. Mix the tomato, rocket and coriander together and place on top of the salad.
Serves 2 as a main course or 4 as a side dish
Heston’s crushed new potatoes
27 May 2010 Leave a Comment
in Leftovers Tags: frittata, Heston, new potatoes, omelette, waitrose
Served Heston’s new potato recipe with barbequed steak yesterday
http://www.waitrose.com/recipe/Heston’s_Crushed_Jersey_Royals.aspx
Used the leftovers today mixed with sautéd mushrooms and courgette in a frittata… delicious.
Lots of lovely left-overs
01 Oct 2009 Leave a Comment
in Leftovers, Pork or Ham Tags: beans, butternut squash, croquettes, gammon, potato, saffron, tomato
So often a meal made with left-overs is better than the meal they’re left over from!! Had baked gammon, mashed potato and roast butternut squash on Tuesday so some of each to use up. One of my favourite Keith Floyd books is ‘Floyd on Spain’ and the ham croquettes are from that.
Make a very thick bechamel sauce from 50g butter, 40g flour and 220ml milk. Leave to cool then mix in about 90g minced cooked gammon. (you could also do this with chicken) Roll into 8 barrel shapes and dip in flour, then whisked egg and milk, then breadcumbs. Shallow fry, turning a few times until crispy and golden brown.
Mixed the butternut squash and potato together with the rest of the egg and milk from the croquettes to make savoury potato cakes. Served with french beans in a sauce of tomatoes*, cream and saffron.
Think Spain, sun and beach cafe and enjoy with a glass of rioja!!
Left-over spuds and wild alaskan salmon
23 Sep 2009 Leave a Comment
Sliced the left-over new potatoes and mixed half of them with the diced salmon. Sprinkled with fennel seeds, a little salt and pepper and piled into a baking dish. Mixed in half a pot of creme fraiche then added a little fish stock. (no, I don’t have home made fish stock handy – I cheat with half a Knorr fish cube!) Spread the rest of the spuds on top and brushed with butter. Twenty minutes in the oven – just time for a nice chilled glass of Da Luca Pinot Grigio (on offer at £4.83 from Waitrose)
